Cornish-game_westmountmag

Love and Spices: Cornish
hen with preserved lemons

You can also make this delicious recipe using chicken

Recipe by Monique Singer

Previously published in WestmountMag.ca

Love and Spices cookbook - WestmountMag.ca

Love and Spices, a beautifully illustrated cookbook by Monique Singer, offers unique recipes for cooking with spices, ranging from appetizers to desserts. It’s a true sensory journey through the world’s flavours, a celebration of the richness and diversity of spices.

Monique Singer possesses a rare talent for elevating spices. From a very young age, it was alongside her grandmother and sisters that she developed this culinary art, creating delicious and original dishes infused with all her love. Her mastery of spices allows her to combine them harmoniously, bringing out their unique aromas and thus creating symphonies of flavours in each recipe.

From the family table to prestigious receptions she has organized in various countries around the world, Monique’s cuisine has charmed the most discerning palates. Her talent for enhancing flavours and her unique approach to gastronomy have transcended borders, making her cuisine a universally appreciated experience.

Enjoy!

Cornish game hen or chicken with preserved lemons

In North America, where I grew up, this dish is often served on Shabbat, roasted to perfection, with loads of garlic and herbs, Boomer Gold potatoes and homemade preserved lemons.

Preparation time: 20 min | Cooking time: 1h15 min | Preheat oven: 375°F/190°C | Yields: 4 to 6 servings

  • 2 Cornish game hens, well washed and pat dry
  • Or 1 chicken
  • 1.5 lb / 680 g small potatoes, Boomer Gold, whole
  • 1/2 cup preserved lemon, chopped
  • 3 lemons, juiced about 1/2 cup
  • 2 organic whole garlic heads, peeled, about 20 cloves
  • 4 tbsp Dijon mustard
  • 4 tbsp grape seed oil
  • 2 tbsp fresh tarragon, chopped
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp sage, chopped
  • 2 tbsp chicken soup mix seasoning
  • 1/2 tsp cayenne
  • 1/2 tsp smoked paprika

In a mixing bowl, stir in 2 tablespoons mustard, 2 tablespoons oil, 1/4 tablespoon paprika, 1 tablespoon chicken soup seasoning mix, 1/4 teaspoon cayenne, 1 teaspoon tarragon, 1 teaspoon rosemary, 1 teaspoon sage, 1/4 cup lemon juice and combine.
Spread the mixture evenly on the hens and place in the oven dish.

POTATOES

Season the potatoes in a bowl, mixing in 2 tablespoons mustard, 2 tablespoons oil, preserved lemon, remaining 1/4 teaspoon lemon juice.
Sprinkle the chopped herbs, add 1 tablespoon chicken soup mix seasoning.
Add the remaining 1/4 teaspoon paprika and 1/4 teaspoon cayenne over the potatoes and garlic cloves and combine.
Place the potatoes around the hens.
Cover and roast for 1 hour, baste occasionally, uncover, mix, and brown for another 10 minutes.

Images: Anne Fillion

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Monique Singer - WestmountMag.caMonique Singer is a cultural creator now based in Montreal, usually found travelling the world, experiencing other cultures and sharing what she finds most interesting. At the top of her food passion is her attraction for spices, their benefits and the distinctive flavour they bring to all dishes. LinkedIn



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