A pleasant and flavourful alternative to the usual chicken and potatoes
Recipe by Monique Singer
Previously published in WestmountMag.ca
Love and Spices, Monique Singer’s beautifully illustrated English cookbook, offers unique recipes for cooking with spices, from appetizers to desserts. It’s a sensory journey through the world’s flavours, celebrating the richness and diversity of spices.
Monique Singer possesses a rare talent for elevating spices. From a very young age, she developed this culinary art alongside her grandmother and sisters, creating delicious, original dishes infused with all her love. Her mastery of spices lets her combine them harmoniously, bringing out their unique aromas and creating symphonies of flavour in each recipe.
From the family table to prestigious receptions she has organized worldwide, 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 Hens with Roasted Pears and Figs
Moist, flavourful and perfectly browned hens, this dish is very easy to make. You can also make this with a large chicken.
Preparation time: 36 min | Cooking time: 1 hr 30 min | Preheat oven to 400°F/200°C | Yields: 6 servings
- 2 Cornish game hens
- 4 pears
- 8 fresh figs, whole
- 3 garlic cloves, crushed
- 2 tbsp virgin olive oil
- 2 tbsp Dijon mustard
- 1 tsp sea salt
- Freshly ground white pepper
- 4 sprigs rosemary
- 4 sprigs thyme
Place the Cornish hens in a deep, ovenproof glass dish.
Rub all sides of the hen with garlic, virgin olive oil and mustard.
Place 2 sprigs of thyme and rosemary inside the hens.
Sprinkle with salt and freshly ground black pepper. Set aside.
Wash the pears, cut them into quarters.
Remove the seeds; do not peel.
Arrange the pears and whole figs around the hens.
Add 2 sprigs of rosemary and thyme.
SAUCE
- 1 cup / 240 ml dry red wine
- 2 fresh figs, chopped
- 1 tbsp olive oil
- 1 tsp sea salt
- 1 tbsp fig jam
- 1/2 tsp cayenne
- 2 sprigs thyme
- 2 sprigs rosemary
- Freshly ground pepper
In a saucepan, combine the red wine, chopped figs, fig jam, rosemary, thyme, oil, cayenne, salt, and pepper.
Simmer over low heat, stirring regularly, until smooth and reduced, about 15 minutes.
Pour the sauce over the hens and fruits.
Bake at 500°F/260°C for 1/2 hour.
Reduce the heat to 375°F/190°C, cover the dish with parchment paper then foil.
Cook for another 30 to 40 minutes, basting as needed.
Images: Anne Fillion
Monique 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
