MMMMM---------------------FRESH CURRY POWDER--------------------------
1/4 ts Fennel seeds
1 ts Coriander seeds
3 Cardamom pods; seeds of
Ground ginger; to taste
Cinnamon; to taste
Cumin seed; to taste
1/4 ts Crushed dried red chiles;
- up to 1/2 ts
1/4 ts Turmeric
MMMMM----------------------------HENS---------------------------------
2 lb Rock Cornish game hens (2)
1 c Honey
1 tb Dijon or
- spicy prepared mustard
1 cl Garlic; finely chopped
Salt
Black pepper;
- freshly ground, to taste
1/2 Lemon; juice of,
- reserve other half
Curry Powder:
Grind the spices together until they resemble a coarse powder, either
with a mortar and pestle or in a clean electric coffee grinder If the
hens are frozen, thaw overnight in refrigerator Rinse hens with cold
water; pat diy. In small bowl, combine curry powder with syrup,
mustard, garlic, salt, pepper, and lemon juice. Preheat oven to
375°F.
Cut reserved lemon half in half again; place inside hens. If desired,
truss (tie or skewer) hens, to secure legs. Line a shallow roasting
pan with foil, dull side facing up, for easy cleanup. Place hens in
pan and brush with some of the glaze. Reserve remainder of glaze for
frequent basting. Bake in oven 1 hour or longer, until juices run
clear. Meat should still be juicy. Baste often for crispy, golden
skin. Halfway through baking, cover legs and wing tips with foil to
prevent scorching. Serve with rice and stir-fried vegetables.
Diane's Notes:
The original recipe calls for corn syrup rather than honey. The first
time I made this, I didn't have any corn syrup so I used honey
instead, and I liked it so much I use honey every time now.
Recipe by Diane Lazarus
Adapted FROM: Nancy Enright's Canadian Herb Cookbook, 1985
