Directions for: Cornish Hen with Celeriac Puree, Raw Mushroom and Pear Salad, Roasted Pears and Caramelized Onions
Ingredients
Cornish Hen2 Cornish hens
2 Tbsp olive oil
1 Tbsp white wine vinegar
4 fresh bay leaves
2 Tbsp Dijon mustard
2 clove garlic, smashed
1 tsp lemon zest
1 tsp freshly ground black pepper
2 Tbsp grape seed oil, divided
salt
Celeriac Puree2 Yukon gold potatoes
1 medium celeriac, peeled and cut into chunks
1 bay leaf
cup whipping cream
cup butter
salt and pepper
Raw Mushroom and Pear Saladlb(s) King Oyster mushrooms (or shitake, button, etc.) thinly sliced
juice of 1 lemon
2 Forelle pears, cut into 1/4 inch pieces
4 radishes, julienned
cup chopped walnuts
2 Tbsp chopped thyme
olive oil, for drizzling
salt and pepper
Roasted Pears2 Bosc pears cut into 6 wedges (if pears are smaller, cut into quarters)
2 Tbsp olive oil
2 Tbsp sugar
1 Tbsp butter
tsp freshly ground black pepper
2 sprig rosemary
pinch of salt
Blue Cheese Sauce1 cup chicken stock
cup white wine
cup whipping cream
cup crumbled blue cheese
1 Tbsp butter
Caramelized Onions2 Tbsp butter
2 Tbsp olive oil
2 Vidalia onions, thinly sliced
salt and pepper
Directions
Cornish Hen1. To prepare the hen, cut down the backbone and flip over. Split the hen in half through the breast cavity, creating 2 pieces. Repeat with remaining hen.
2. In a large bowl, mix olive oil, white wine vinegar, bay leaves, Dijon mustard, garlic, lemon zest and black pepper. Add the Cornish hens and marinate 20 minutes - up to 1 hour.
3. Preheat oven to 425 F.
4. In 2 large skillets, heat grape seed oil over medium high heat. Season Cornish hens generously with salt. Sear hens, skin side down, for 2-3 minutes or until lightly browned. Flip over and sear another 1-2 minutes, basting meat with extra oil in pan.
5. Flip the hens back to skin side down and place in preheated oven. Cook 15-18 minutes or until cooked through.
Celeriac Puree1. Place the potatoes and celeriac in a large pot. Fill pot with cold water covering vegetables by 1 inch. Bring water to a boil, reduce heat and simmer 35-45 minutes, or until vegetables are tender.
2. Drain celeriac and potatoes and transfer to a bowl of a stand mixer. Add whipping cream and butter and whisk until mixture is smooth. Season to taste with salt and pepper.
Raw Mushroom and Pear Salad1. Divide sliced mushrooms among four plates. Drizzle with half of lemon juice. Top with pears, radishes, walnuts, and thyme. Sprinkle with remaining lemon juice, olive oil and salt and pepper.
Roasted Pears1. Preheat oven to 425 F
2. In a small cast iron skillet toss all ingredients together. Transfer to preheated oven and roast 20 minutes, or until soft and golden brown. If pears are burning (depends on the water content), add some water to the pan throughout the cooking process.
Blue Cheese Sauce1. In a small saucepan, bring chicken stock and white wine to a boil. Reduce heat and let liquid simmer until it has reduced by half, 8-10 minutes.
2. Stir in whipping cream and simmer 2-3 minutes. Add blue cheese and mix to combine.
3. Remove from heat and stir in butter to finish sauce.
Caramelized Onions1. In a large skillet melt butter and olive oil over medium heat. Add onions and cook, stirring occasionally, until onions are golden brown, 20-25 minutes.
2. Remove from heat and season with salt and pepper.
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