cover recipe Serves 2 2 lb Cornish game hen 1 tsp sweet Spanish paprika 1 tsp fresh rosemary (chopped) 1 tsp lemon zest 1 tbsp sun dried black olives, sliced 1 tsp olive oil 2 cups brown chicken stock salt & freshly ground pepper to taste 2 tbsp lemon juice 1 cup butter
Split the hen into two halves and remove backbone. Mix together the paprika, rosemary, lemon zest and oil into a paste. Rub hen well and let marinate for at least four hours. Preheat oven to 350°F.
Gnocchi 2 lbs Yukon potatoes 1 egg 2¼ cups flour 2 tsp lemon zest 1 tbsp sage & parsley (chopped)
Bake the potatoes with skin on. Let cool enough to handle but do not cool completely. Mash the potatoes using a ricer or food mill. Dust work surface with a little flour, make a well with the potatoes and add the egg, herbs and the flour. Knead together slowly until well mixed and cut into one-inch pieces. Bring water to a boil, blanch until pieces float, strain and cool on a tray. Heat a large frying pan and sear the hen in some oil and a little butter, skin side down, until golden. Flip over and place in 350°F oven for 15 minutes. When done, take out of frying pan and let rest. Separate breast from leg and remove breastbone. Drain some of the fat and return pan to the burner; deglaze with the lemon juice. Add brown chicken stock and scrape up any drippings. Reduce by half. Finish with a tablespoon of butter, olives and some freshly chopped parsley. Check seasoning.
Assembly Sauté gnocchi in some butter until lightly browned, place hen on top and finish with the chicken jus. Serve with your favourite vegetables.
magazine • WINTER 2011
57