Mouth-watering rock cornish hens…stuffed with tasty wild rice and peas, Caribbean style.
Make the sauce with a ripe mango, orange juice, ginger, garlic and brown sugar with a pinch of cinamon.
Cover the hens with the sauce, basting regularly and adding more sauce.
Make sure that cornish hens get a nice glaze to them with lots of sauce.
Chop the ends from the asparagus using the tap technique to take off the woody part of the stalk.
Saute the asparagus in oil with garlic, grilling them to a lightly golden brown.
2 rock cornish hens
1 package of long grain wild rice
1 can of red kidney beans ( use 1/3 of the can and freeze the rest )
1/2 tsp rosemary & thyme
1/4 onion, garlic liquid seasoning
Lemon, lime and orange
Fresh parsley sprigs
Cook rice according to the directions, add 1/3 can or red kidney beans during the cooking time, then let cool and let cool.
Rinse the cornish hens, patting dry before stuffing the cavities with wildrice. Season the hens with herbs. Slice the onion in quarters and put around the sides of the hens in the roasting pan. Add the liquid wine seasoning.
3 cloves garlic
1 tsp fresh chopped ginger
1 mango ( sliced and mashed )
1/2 cup orange juice
1/4 cup garlic/onion liquid wine seasoning
2 tblsp brown sugar
dash of black pepper
pinch of cinamon
fresh lemon squeezed
Use the sauce for Gravy
2 chicken bouillion cubes
1/4 cup water
2 tbsp cornstarch
Put all ingredients in a blender until smooth. Baste the cornish hens with the mango sauce. Keep adding it continually throughout the cooking time.
Cook the carrots until el dente ( still crisp ). Grill the asparagus in a skillet with chopped garlic cloves until tender adding the carrots half way through the process.
Cook the hens for 35 – 45 minutes, in a preheated 350 degree oven. Make sure they are cooked until golden brown.
Remove hens from the oven and transfer to a serving platter. Add bouillion cubes to the roasting pan and use the remainder of the mango sauce with water. Heat gravy and then add cornstarch to thicken the gravy to the desired consistency.
Garnish the cornish hens with fresh parsley sprigs, orange amd lemon wedges and lime slices and mango slices.
Pair with an Australian Shiraz wine. We used our own bottle Moonlight Moments shiraz:)