Yield: 1 servings
Measure | Ingredient |
---|---|
8 \N | Cornish game hens (each abou |
12 \N | Large garlic cloves; peeled |
5 grams | Dried oregano |
\N \N | Salt (to taste) |
\N \N | Pepper (to taste) |
25 cloves | Red wine vinegar |
1 decilitre | Olive oil |
150 grams | Pitted prunes |
150 grams | Dried apricots |
150 grams | Pitted green olives |
100 grams | Capers (plus a bit of the ju |
8 \N | Bay leaves |
200 grams | Brown sugar |
25 cloves | Dry white wine |
10 grams | Italian parsley (chopped) |
Recipe by: Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, NJ 1.
Clean hens well under cold water. Pat dry.
2. In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, 3. Preheat oven to 175øC .
4. Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marin 5. Bake for 1 to 1 ¼ hours, basting frequently, until golden. Juice sho 6. Transfer hens, fruit, olives and capers to a serving platter. Moisten Author's Notes:
I originally got this recipe from the Sunday magazine of the local pape Difficulty : easy. Precision : approximate measurement OK.