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Cornish hens carrots olive oil salt Scotch bonnet sauce vegetable oil white wine vinegar ground allspice red radishes sprouts cashews
Viewed: 64 - Published at: 5 years agoIngredients
- 2 Cornish hens (about 1 1/2 pounds each)
- 4 medium carrots
- 2 tablespoons pure olive oil
- Salt and freshly ground pepper
- 2 tablespoons Scotch bonnet sauce (see Note)
- 1 tablespoon vegetable oil
- 2 teaspoons white wine vinegar
- 1/8 teaspoon ground allspice
- 8 medium red radishes, halved and sliced 1/8 inch thick
- One 2 1/2-ounce package radish sprouts
- 1/2 cup roasted, salted cashews, halved lengthwise
Method
- Preheat the oven to 350.
- Put the hens and carrots in a roasting pan, rub them with the olive oil and season with salt and pepper.
- Roast in the upper third of the oven for 1 hour, then transfer the carrots to a plate to cool.
- Continue roasting the hens for about 15 minutes longer, or until the cavity juices run clear.
- Transfer the hens to a platter and let cool to room temperature.
- Meanwhile, pour the hot pan juices into a measuring cup and skim the fat.
- Strain the juices into a small saucepan and simmer over moderate heat until reduced to 2 tablespoons, about 4 minutes.
- Pour the reduction back into the measuring cup and let cool to room temperature.
- Stir in the hot sauce, vegetable oil, vinegar and allspice and season this vinaigrette with salt and pepper.
- Remove the meat from the hens and pull it apart into thick shreds.
- Cut the carrots into 2-by-1/3-inch sticks.
- In a large bowl, toss the cornish hen meat with the carrots, radishes, sprouts, cashews and the vinaigrette.
- Mound the salad on plates and serve.
