A meat recipe, finally! you say.
Yes, North Nomad is as much an avid omnivore/carnivore as I am the exact opposite.
And being a nice wife, I still cook meat for him every day. Many vegetarians and vegans don’t understand why I do this. His health is important to me and if I didn’t cook for him, he’d live on delivery pizza, McDonald’s, and tinned spaghetti-os. Cooking just isn’t part of his skill-set, and I do enjoy doing it, and keeping him from eating all that bad stuff.
Cornish hen, cheesy mash, and grilled corn is one of his favourite meals. It’s simple, involves few steps, and it’s hard to make mistakes with this recipe!
1-2 Cornish hens. I use 1, but if they are on the small side, you might need 2 per person.
Grated cheese. You can use pre-packaged or make your own from your favourite cheese. I use Kraft Tex Mex for North Nomad, and Daiya shredded cheddar faux cheese for me.
Low fat milk. Or almond milk, in my case.
1 corn cob per person, cut in half.
2 tbsps of butter. Earth Balance butter for me.
2 tbsps of paprika. 1 for the corn, 1 for the chicken.
1/2 tbsp of garlic powder.
1/4 tbsp of cracked black pepper.
1 tbsp of olive oil.
Pinch of salt.
Pinch of cayenne powder.
1. Pre-heat your oven to 350 degrees Farenheit/200 degrees Celsius.
2. Wash and prepare your hens. This part is kind of gross if you’re a vegan or vegetarian. Wash the hens inside and out. You need to make sure there are no innards or kidneys or the like (blergh) in your hens or they will taste gamey, I’m told! Luckily, the hens I get from Chinatown have never had anything icky like that in them.
3. Melt your butter in the microwave and mix in the paprika, cayenne pepper, and garlic powder.
4. You can use a meat/poultry baster if you have one, but I use my little silicon basting brush. Brush the butter mix over your hen. Make sure you get in all the little crevices.
5. When the oven is ready, I stick the hens in and let them let roast directly on a wire rack for 1 hour and 10 minutes. If you prefer, you can use an oven proof dish or tray. If you’re doing the rack method, rather than putting them on a tray or in a roasting dish, remember to put aluminium foil down to catch the fat!
6. Cooking times: depending on the size of your hen, you may only need 45 minutes. If you have more than one hen, you may need longer than an hour. If in doubt, you should always check the internal temperature. For a good guide, look here http://www.chicken.ca/chicken-school/view/9/chicken-cooking-times.
6. Baste with the butter mix every 20 minutes. If you run out, just make some more.
7. While you’re waiting for your hens to cook, you can do the mash and corn.
Cheesy Mashed Potatoes – I usually start this step when the hens have been in for half an hour
1. Chop 2 potatoes per person and boil on medium heat for 20-30 minutes. When the potatoes get soft enough to pierce through with a fork (but before they start falling apart), drain the water, and return to the stove.
2. Turn the heat down to low and begin mashing.
3. Add your butter and cheese, and work through the mash.
4. Add as little or as much milk as you want to get it to your desired creaminess. For North Nomad, that’s about 1/4 of a cup.
5. I let it sit on the lowest heat until the hens are done. If it starts to get dry, take it off the heat and keep covered in the pot.
Grilled Corn – super easy and takes ten minutes. Leave it until the hens are almost done.
1. Using another silicon baster, baste with butter, and sprinkle paprika, cayenne powder, salt and pepper over the corn. I do this in the foam container the corn comes in.
2. Cook them the easy way in a small pan on the stove, turning constantly so you don’t overcook/blacken the corn.
And that’s eat! A super easy meal. Now, if you want to be healthy, you would add some steamed greens like a broccoli and kale mix or a spinach and arugula salad. But NN always opts out of that!
You can connect with South Nomad, Jessica over at Google.