AUTUMN-HENS() - FRUIT CORNISH HENS

I originally got this recipe from the Sunday magazine of the local paper. I served it last year for Christmas dinner, and it's very good. What's more, this recipe is \fIeasy\fR: you just put everything in a bowl, marinate overnight, then bake until done!

INGREDIENTS (serves 8)

(8)

Cornish game hens (each about 500 g )

(12)

large garlic cloves, peeled and finely minced

5 g (4 Tbsp)

dried oregano

salt (to taste)

pepper (to taste)

25 cl (1 cup)

red wine vinegar

1 dl (½ cup)

olive oil

150 g (1 cup)

pitted prunes

150 g (1 cup)

dried apricots

150 g (1 cup)

pitted green olives

100 g (½ cup)

capers (plus a bit of the juice)

(8)

bay leaves

200 g (1 cup)

brown sugar

25 cl (1 cup)

dry white wine

10 g (4 Tbsp)

Italian parsley (chopped)

PROCEDURE

(1)

Clean hens well under cold water. Pat dry.

(2)

In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and refrigerate overnight to marinate.

(3)

Preheat oven to 175°C .

(4)

Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them.

(5)

Bake for 1 to 1¼ hours, basting frequently, until golden. Juice should look clear when thigh is pricked with a fork.

(6)

Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining pan juices in a sauceboat.

RATING