3 Cornish hens
2 lemons, cut in quarters
¼ loaf of French bread, cut into 1-inch cubes
Salt and pepper to taste.
Preheat your oven to 375˚F.
Prepare the Cornish hens by rinsing them and drying them. Season with salt and pepper. Fill the cavities with lemon quarters and French bread. Place the hens in a roasting pan or baking dish and roast for 50-60 minutes or until juices run clear and the inside temperature reaches 165˚F. Remove from the oven, allow to cool for 10-15 minutes before being handled.
Cut each bird in half down the center from breast to back (or leave whole) and remove the lemon quarters and French bread. Top with orange glaze before serving.
Orange Glaze
1 tablespoon olive oil
1.5 tablespoons shallots, minced
½ cup brandy
½ cup orange marmalade
freshly squeezed juice from 1 orange (or ½ cup orange juice)
1 cup chicken stock
Splash of sherry vinegar
3 sprigs thyme, leaves removed and chopped
1 sprig rosemary, chopped fine
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Heat the olive oil in a small pan over medium heat. Add the shallots and cook until soft but not browned, about 3 minutes. Add the brandy and reduce ¾ of the way down. Add the orange marmalade, chicken stock, vinegar and reduce until the sauce glazes the back of a spoon. Add the herbs and season well with salt and pepper.
Fried Artichokes
Best quality jarred artichokes available, soaking in water
2 cups cornmeal
2 cups AP flour
1 cup mayonnaise
1 teaspoon ground coriander
Juice of 2 lemon wedges
Oil for frying
Sea salt
Heat your oil to 350˚F in a medium, heavy-bottomed pot.
Whisk together the flour and cornmeal. Dredge the artichokes in the flour mixture shaking off any excess. Carefully lower into the hot oil and fry until light golden brown and crispy, 1-2 minutes. Remove and drain on paper towels, season with sea salt.
Whisk together the mayonnaise, coriander and juice from the lemon wedges. Serve the artichokes hot with the mayonnaise.