Everyone loves the traditional Thanksgiving dinner of turkey, mashed potato and gravy but once in a while a change is welcomed. This Cornish hen recipe can be made for two people or 20, allowing a half bird per person.
Serve it with kettle chips rather than mashed potatoes and gravy.
Curry Rubbed Cornish Hen
Sun Brand Madras curry powder is considered the best. It has a flavourful punch without spicy heat. Remove Cornish hen from the refrigerator a half hour before roasting for more even cooking. Serve with chutney.
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Nutritious pork packed with vitamins, essential minerals
Recipes for pork
- 1 Cornish hen
- 2 tbsp. soft butter 30 mL
- 1 tbsp. Madras Curry Powder 15 mL
Defrost bird overnight in refrigerator. When ready to roast, begin by cutting on both sides of the backbone with kitchen scissors and discarding it. Using a sharp chef’s knife, slice through the centre of the breastbone.
Preheat oven to 350 F (180 C).
This can easily be made for a crowd. After browning, place halves on a baking sheet to keep warm.
Cranberry, Pear and Ginger Chutney
- 2 c. apple cider vinegar 500 mL
- 1 c. finely chopped onion 250 mL
- 1/4 c. finely chopped peeled fresh ginger 60 mL
- 2 1/2 tsp. finely grated lemon peel12 mL
- 2 1/2 tsp. finely grated orange peel 12 mL
- 1 cinnamon stick, broken in half
- 1/2 tsp. dried crushed red pepper 2 mL
- 1/4 tsp. ground cloves 1 mL
- 3/4 c. dried cranberries 200 mL
- 1 1/4 c. golden brown sugar, packed 310 mL
- 3 lbs. pears, peeled, cored and cut into 3/4–in. cubes (2 cm) 1500 g
Combine apple cider vinegar, onion, ginger, lemon and orange peel, cinnamon stick, crushed red pepper and ground cloves in heavy large saucepan. Boil mixture until reduced to 1 1/2 cups (375 mL), about 15 minutes. Add cranberries, brown sugar and pears.
Stir over medium heat until sugar dissolves. Reduce to medium-low. Cover and simmer until pears are tender, stirring occasionally, about 30 minutes.
Remove from heat and discard cinnamon pieces. Using a potato masher, mash mixture coarsely, then transfer to a bowl and cool. Makes 3 1/2 cups (875 mL).
This can be made three days in advance. Cover and chill. Bring to room temperature before serving.
This can also be canned using the water bath method. Process eight ounce (250 mL) jars for 20 minutes. – Source: Adapted from Bon Appetit.
Cream Corn with Pimento
- 6 cobs corn, kernels removed or 2 – 10 oz. packages frozen corn kernels, thawed 305 g
- 1 c. heavy cream 250 mL
- 1 tsp. salt 5 mL
- 1 tbsp. honey 15 mL
- kosher salt
- freshly ground black pepper, to taste
- 2 tbsp. butter 30 mL
- 1 fresh pimento pepper, finely diced
- 1 c. whole milk 250 mL
- 2 tbsp. flour 30 mL
- 1/4 c. freshly grated Parmesan 60 mL
In a large skillet over medium heat, stir butter until melted and bubbling. Add corn, salt, honey, pepper and pimento. Heat thoroughly. Whisk milk and flour together and stir into corn mixture. Stir until thickened. Remove from heat and stir in Parmesan cheese. Serve hot. Serves eight.
Stuffed Tomatoes
- 6 tomatoes
- 1/2 c. rice or bulgur 125 mL
- 1 small zucchini
- 2 tbsp. finely chopped parsley or dill 30 mL
- 1/4 c. finely chopped fresh mint 60 mL
- 1 or 2 cloves garlic, to taste
- 3 tbsp. olive oil 45 mL
- salt and pepper, to taste
Prepare tomatoes by slicing off the tops, like a jack-o’-lantern, leaving them in tact so they can be placed back on during baking. Cut out the woody core. With a spoon or small sharp knife, remove the seeds and flesh. Place the seeds in a sieve and catch the liquid, then discard seeds. Finely chop the pulp and add it to liquid. Salt tomato bowls and place them upside down on a rack to drain.
Grate zucchini and add a generous amount of kosher salt. Place in a colander for 10 minutes. Squeeze out as much water as possible and add it to the tomato mixture. Add rice or bulgur, minced garlic and herbs. Season with salt and pepper, stir in two tablespoons (30 mL) olive oil and let sit for 30 minutes.
Preheat oven to 350 F (180 C). Oil a baking dish. Stuff tomatoes with mixture and replace caps and place in baking dish. Drizzle with remaining olive oil. Bake 45 minutes to an hour until tomatoes are soft. Remove from heat. They can be made a day in advance but warm before serving. – Source: Adapted from Martha Rose Shulman.
Kettle Chips
- potatoes
- canola or peanut oil
- sea salt and black pepper
Scrub potatoes. There is no need to peel them. Slice thinly using a mandoline or vegetable peeler. Drop into salted water until ready to deep fry.
Heat oil that has a high smoke point, such as canola or peanut oil, to 375 F (190 C). Remove sliced potatoes from the water bath and dry quickly on a tea towel. Drop into the hot oil and fry until edges brown. Don’t add too many at a time or the temperature will drop. Monitor thermometer and adjust heat as necessary. Remove chips from the oil with slotted spoon and drain on paper towel lined baking sheet. Season with sea salt and freshly ground black pepper. Keep warm in a 300 F (150 C) oven.
Sarah Galvin is a home economist, teacher and farmers’ market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at allourfingersinthepie.blogspot.ca. Contact: team@producer.com.
