After we made this we realized neither of us love cornish hens. However, we had fun making this, and were glad we tried something new.
In a blender, we prepared the marinade for the hen: garlic, onion, lime juice, grated lemon rind, sugar, cilantro, salt & pepper. Then blend in olive oil until smooth. Rub over cornish hen and marinade for 2 hours.
Then we put the plantains in the oven for about 20 minutes until they were soft. We mashed them with melted butter, brown sugar, garlic and rum. Oh my.
Once the 2 hours was up, we patted the hen dry, seasoned them with salt & pepper, and then stuffed them with the sweet plantain mix. We brushed it then with a butter rum glaze, and cooked for about an hour. They look beautuful with the caramelized skin.
The salad we made with savoy cabbage, walnuts, thinly sliced watermelon raddish, and a lime olive oil dressing, with a touch of salt & pepper to season. So good!
Everything turned out great, and it was such a colourful and flavourful dinner.
Cheers!
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