One BIG Recipe: Cornish Game Hen Dinner

Servings: 6

Ease of Preparation: Medium

Menu:

TOMATO TART WITH PECORINO AND BASIL CRÈME FRAICHE – Click here for the individual recipe ^[1]

ARCTIC CHAR CEVICHE WITH RHUBARB VINEGAR – Click here for the individual recipe ^[2]

ROASTED SPICED CORNISH GAME HEN WITH COUSCOUS ROYALE – Click here for the individual recipe ^[3]

SEEDY GRAIN BREAD WITH MOSTARDA AND BURRATA – Click here for the individual recipe ^[4]

 

Click here to download the One BIG Recipe as One BIG PDF ^[5]

Shopping List:

Pantry:	On hand:	Need (Minimum):	Yes/no:
Salt		¼ cup (60 ml)
Black pepper		¼ cup (60 ml)
Olive oil		1 cup (240 ml)
Dijon mustard		7 tablespoons (105 ml)
Vinegar, red wine		2 cups (470 ml)
Sugar		1 cup (240 ml)
Fennel seeds		2 teaspoons (10 ml)
Cumin seeds		2 tablespoons (30 ml)
Coriander seeds		2 tablespoons (30 ml)
Ginger, ground		1 tablespoon (15 ml)
Cloves		1 teaspoon (5 ml)
Mustard seeds, yellow		2 tablespoons (30 ml)
Turmeric, ground		2 teaspoons (10 ml)
Vinegar, white wine		¾ cup (180 ml)
Vinegar, balsamic		1 tablespoon (15 ml)
Tomato paste		4 tablespoons (60 ml)
Saffron threads		1 teaspoon (5 ml)
Couscous		2 cups (470 ml)
Avocado oil		2 tablespoons (30 ml)
Honey		1 tablespoon (15 ml)
Dairy:
Butter		1 ½ sticks (6 ounces/170 g)
Cheese, burrata		4-5 ounce (125 g)
Cheese, parmesan		2 ounces (57 g)
Cheese, pecorino		2 ounces (57 g)
Crème Fraiche		1 cup (240 ml)
Bakery:
Dessert?		6 portions
Seedy Multigrain bread		1 loaf
Prepared pie dough		1 portion (for a 9-inch/23 cm pan)
Produce:
Garlic		½ head (3-4 cloves)
Onion, yellow		1 each
Rhubarb (may substitute cranberries if unavailable)		3-4 stalks (or 1 ½ cups/350 ml chopped frozen)
Sage		½ bunch
Basil		1 bunch
Blueberries		2 pints (907 ml)
Tomatoes, ripe, mixed colours		2 ½ pounds (1.2 kg)
Rosemary		1 sprig
Thyme		3 sprigs
Parsley, flat leaf		1 bunch
Shallots		3 each
Lemons		3 each
Limes		2 each
Oranges, clementine		2 each
Zucchini		1 each
Eggplant, small		1 each
Carrots		2 each
Bell pepper, orange		1 each
Micro cilantro		1 ounce (28 g)
Scallions		3 each
Butcher:
Cornish Game hens		3 each (1 ½-2 pound/650-900 g)
Chicken stock		4 cups (1 quart/1 L)
Merguez sausage, fresh		1 @ 4-ounce (113 g)
Fishmonger:
Arctic Char		1 12-ounce (340 g) fillet
Wine Shop:
White wine, for cooking		1 cup (240 ml)
White wine, for the table
Red wine, for the table
Aperitif /dessert
Special Equipment:
Cheesecloth
Dutch oven
Kitchen twine
Large tart pan		9-inch (23 cm), removable base
Pie weights (or dried beans)		1 cup (240 ml)

Method:

Long Processes, to start about 4-5 hours before Dinner Time

• For the Rhubarb Vinegar:
• Measure out about 1 ½ cups (350 ml) frozen chopped rhubarb from the freezer (or 3-4 stalks fresh)
• In a saucepan, combine the rhubarb, 2 cups red wine vinegar (470 ml), ¼ cup (60 ml) sugar, season with salt.
• Make a sachet with 2 teaspoons (10 ml) fennel seeds: cut a small square of cheesecloth, 2 layers thick, place the fennel seeds in the middle of the square, then bring the corners across and tie to secure the seeds inside the pouch.
• Add the sachet to the vinegar infusion.
• Bring to a hard simmer, reduce heat and leave to slowly simmer. Set a timer for 25 minutes.
• Make a Spice Blend: in a spice mill, combine 2 tablespoons (30 ml) cumin seeds, 2 tablespoons (30 ml) coriander seeds, 1 tablespoon (15 ml) dried ground ginger, 2 teaspoons (10 ml) ground turmeric, 1 teaspoon (5 ml) cloves. Blitz until fine, transfer to a jar and reserve for the Couscous Royale and the Cornish Game Hen.
• Strip the leaves from 2 sprigs of sage and finely chop the leaves, enough to yield about 1 tablespoon (15 ml). Reserve the chopped leaves for the Tomato Tart and the stems for the Blueberry Mostarda.
• Strip the leaves from 4 large sprigs basil, use the stems for Blueberry Mostarda and reserve the leaves for the Basil Crème Fraiche.
• For the Blueberry Mostarda:
• Bundle the reserved basil and sage stems and tie with a short length of kitchen twine.
• Wash and sort 3 cups (710 ml/about 2 ‘pints’) fresh blueberries, discarding any that are excessively over-ripe or soft.
• In a medium saucepan, dry toast 2 tablespoons (30 ml) yellow mustard seeds until they just start to pop, about 1 minute.
• Add ½ of the blueberries (refrigerate the other ½ until needed), ¾ cup (180 ml) sugar, 1 tablespoon (15 ml) Dijon mustard, ¾ cup (180 ml) white wine vinegar, 1 cup (240 ml) white wine, and the bundled herb stems.
• Bring to a gentle boil, then reduce to very low heat and leave to simmer. Set a timer for 90 minutes.
• For the Rhubarb Vinegar:
• When the timer goes off, remove the rhubarb infusion from the stove and drain, discard solids.
• Cool completely, refrigerate until needed.
• Trim the Arctic Char:
• Inspect a cleaned 12-ounce (340 g) fillet of Arctic char, running a finger from the tail end to the head to make sure all the pin-bones have been removed. If any were missed, remove them now or during the cubing.
• Remove the skin: lay the fillet on the cutting board with the skin side flat on the board. Starting at the tail, press a sharp knife in, at a shallow angle, separating the flesh and the skin. Release enough of the skin that you can grasp it between the thumb and forefinger of your ‘non-cutting’ hand. Hold the skin tightly (‘pulling’) and cut in the opposite direction (‘pushing’), with the knife angled towards (but not ‘through’) the skin. Use long steady cuts to prevent tearing. The skin should come off in one piece with very little meat left on it.
• Cut the (now skinless) fillet into ½ inch (1.25 cm) cubes, transfer to a bowl and reserve in the fridge.

Medium Processes, about 45 minutes have passed

• Pull a prepared pie dough portion (9-inch/23 cm) from the refrigerator to come to room temperature.
• Preheat the oven to 350 F (175 C).
• For the Tomato Tart:
• Select about 2 pounds mixed colour, vine-ripened, heirloom tomatoes, remove cores, tops and bottoms and slice all into thin (1/4-inch/6 mm) slices. Drain on a paper towel. Cube and reserve the tomato trim for the Couscous.
• Combine the reserved chopped sage leaves with ¼ cup (60 ml) Dijon mustard, season with salt and pepper. Refrigerate until needed.
• Strip the leaves from 1 sprig rosemary, 2 sprigs thyme and 2 sprigs flat leaf parsley. Chop and combine.
• Finely grate 1 ounce (28 g) each of pecorino and parmesan cheese, combine and reserve.
• Pat the tomatoes dry.
• In a bowl, combine the sliced tomatoes, chopped herbs, 1 tablespoon (15 ml) olive oil, and 1 tablespoon (15 ml) balsamic vinegar. Season with salt and pepper. Set aside until needed for layering the tart.
• Prepare a 9-inch/23 cm tart pan (with a removable base) by brushing with olive oil.
• Unroll room temperature pie dough into the prepared tart pan, pressing in, and cutting away the excess dough (reserve any dough scraps for some other use or discard).
• ‘Blind Bake’ the dough for a crispier finished product:
  • Perforate the dough in the tart pan with the tines of a fork to prevent bubbling.
  • Use scissors to a circle of parchment paper that is just large enough to cover the base of the dough, then lay the parchment into the dough.
  • Pour pie weights or dried beans into the pan over the parchment and dough, the weight will help to reduce the risk of bubbling (also why it’s called ‘blind’ baking as you can’t see the dough…
  • Transfer the tart pan to the oven to bake, set a timer for 8 minutes.
• For the Cornish Game Hen:
• Peel and chop 2-3 shallots, very fine.
• Make a marinade for the birds: in a bowl, combine the chopped shallots, the juice and zest of 2 lemons, ¼ cup (60 ml) olive oil, 1 tablespoon (15 ml) honey, 2 tablespoons (30 ml) of the reserved Spice Blend. Season with salt and pepper.
• When the timer goes off, pull the ‘Blind Baking’ pie dough from the oven to cool for 10 minutes at room temperature.
• Halve and partially de-bone 3 Cornish game hens:
  • First, place a hen on a cutting board, breast-side up, with the leg end nearest you. With a long, heavy knife, start a cut at the top of the breast and cut down and through the sternum, trying to stay as close the mid-line as possible.
  • Next, remove the backbone: open the breast along the cut and reveal the backbone from the inside, make two cuts, one on either side of the backbone, pressing down firmly and cutting through the ribs.
  • Remove the ribs: starting from the back, following the line where the backbone was removed, insert the tip of the knife between the ribs and the meat and make a series of small cuts, pulling the ribs away from the meat as you go. Continue until all of the ribs, sternum, etc., have been removed.
• Place the partially de-boned halved birds on a flat pan and pour over marinade, massaging into the meat and making sure there is even coverage.
• Seal the bag or cover the bowl and set aside for 2 ½ hours in the refrigerator.
• Layer the Tomato Tart:
• Remove the pie weights and parchment from the cooked pie dough.
• Brush a few teaspoons of the Dijon-sage mixture onto the tart.
• Sprinkle on a bit of the cheese mixture, then make a layer of neatly placed tomatoes, slightly overlapping and alternating colours.
• Sprinkle lightly with more cheese, then add another tomato layer, leaving the oil and vinegar in the bowl.
• Finish with one light layer of the cheese over the top, then take to the oven and bake.
• Set a timer for 15 minutes.

About 2 hours should have passed, start the ‘Short Processes’:

• Remove the tarts from the oven, turn the oven off.
• For the Mostarda:
• When the Mostarda is ready (reduced by half, thick and jammy), turn off the heat and remove the bundled stems.
• Off the heat, add the remaining whole blueberries and stir to combine.
• Return to heat and keep on low simmer. Set a timer for 30 minutes.
• For the Couscous:
• In a saucepan, combine 4 cups (1 quart/1 L) prepared chicken stock with ¼ cup (60 ml) tomato paste and a generous pinch (1 teaspoon/5 ml) of saffron threads.
• Bring to a boil, reduce heat and simmer for 10 minutes.
• Peel and chop 1 small eggplant into 1/2-inch (1.25 cm) cubes.
• Top, tail and chop 1 zucchini into ½ -inch (1.25 cm) cubes.
• Peel and chop 2 carrots and 1 yellow onion into ½-inch (1.25 cm) dice.
• Seed and chop 1 orange bell pepper into ½- inch (1.25 cm) squares.
• Peel and finely chop 2-3 cloves garlic.
• Core and dice 1 large tomato into ½-inch (1.25 cm) cubes. Combine with reserved tomato trim from the Tomato Tart.
• In a large Dutch oven, heat 4 tablespoons (60 ml) olive oil over medium-high heat.
• Add the eggplant, season with salt and sear 1-2 minutes without moving, until starting to brown. Remove onto a plate and set aside.
• Break apart a single 4-ounce (113 g) merguez sausage and crumble the meat into the hot Dutch oven.
• Stir and sizzle 2-3 minutes, until starting to brown.
• Add the zucchini, carrots, onion, bell pepper, and garlic, stir, and sear 3-4 minutes until the veggies are starting to brown and soften.
• Add the tomatoes, cook for 1-2 minutes, then add 2 tablespoons (30 ml) of the reserved Spice Blend, stirring to coat.
• Return the cooked eggplant to the mix.
• Add 2 cups (470 ml) couscous and stir to coat.
• Add 3 cups (710 ml) of the saffron-chicken broth, stir once, bring to simmer and cover, turn off heat. Set a timer for 10 minutes.
• Transfer Mostarda from the saucepan to a container and cool at room temperature. PRO TIP: surface area matters! Use a bowl or a wide container (no lid) to help the sauce chill faster.
• For the Ceviche:
• Combine half of the Rhubarb Vinegar with the cubed Arctic Char fillet, cover and refrigerate until needed. Reserve the remaining Rhubarb Vinegar for plating.
• Check the Couscous:
• Remove the lid and fluff with 2 forks, breaking up any large clumps. Reserve, uncovered, at room temperature.
• Make the Basil Crème Fraiche:
• Rough chop and add the reserved basil leaves to the bowl of a blender.
• Add 1 cup (240 ml) crème fraiche and season with salt and pepper.
• Blend until smooth and bright green, then scrape into a container and refrigerate until needed for plating.
• For the Citrus Supremes:
• ‘Supreme’ the citrus: use a sharp knife to remove the tops and bottoms from 2 clementine oranges and 2 limes. Remove the peels completely by cutting strips, from top to bottom, following the shape of the fruit. Remove individual segments by making slices on either side of each of the white segment walls. Flick away any seeds left in the wedge with the tip of your knife. When finished, only the best, juicy parts of the fruit segments, aka, the ‘supremes’, should remain.
• Reserve the supremes in the refrigerator until needed (keep limes and oranges separate for best presentation).
• Select 6 small serving bowls for the Ceviche and chill for plating.
• For the Bread and Burrata:
• Fold 2 tablespoons (30 ml) grainy Dijon into the cooled Mostarda.
• Pull a 4-5-ounce (125 g) ball of Burrata from the refrigerator, at least ½ hour before Dinner Time.
• Preheat oven to 375 F (190 C).

Dinner Time! (about 4 ½ hours should have passed since starting):

• Pull Cornish game hens from fridge to warm slightly at room temperature.
• Plate the Tomato Tarts:

• 

• Remove the tart from the tart pan and place onto a baking tray, place the tray in the oven for 3 minutes to warm.
• Arrange 6 small plates, adding a small round of the basil crème fraiche to the center of each plate.
• When warm, pull the tart from the oven and transfer to a cutting board.
• Slice the tart into wedges and transfer wedges to the plates, slightly overlapping the Basil Crème Fraiche.
• Wipe the rims.
• Serve immediately

Sit Down and Enjoy!!

• Transfer the Cornish Game Hens to a lined baking sheet in a single layer and move to the oven. Set a timer for 22 minutes.
• Plate the Ceviche:

• 

• Drain the cured Arctic Char, discarding the liquid.
• Divide the fish into the 6 chilled serving dishes.
• Top with a few segments each of the citrus supremes.
• Add 2 tablespoons (30 ml) of the reserved Rhubarb Vinegar to each bowl.
• Garnish with micro cilantro.
• Wipe the rims.
• Serve Immediately.
• Return the lid to the Couscous and reheat in the oven with the Cornish Game Hens.

Sit Down and enjoy!!

• Plate the Cornish Game Hen with the Couscous Royale:

• 

• Slice 3 scallions, greens only, to garnish.
• When the timer goes off, remove the Cornish Game hens from the oven and let rest, loosely covered, for 5 minutes.
• Meanwhile, remove couscous from the oven, remove lid, add 2 tablespoons (30 ml) olive oil and the juice of ½ lemon. Fluff all together with 2 forks.
• Transfer the Couscous Royale to a serving platter, adding the roasted Cornish Game Hens in a neat arrangement over and around it.
• Sprinkle over bit of the Spice Blend and garnish with the sliced scallion greens.
• Serve Immediately.

 Sit down and Enjoy!!

• Plate the Bread with Burrata:

• 

• Place a loaf of seedy, multigrain bread on a baking pan and place in the oven to warm. Set a timer for 3 minutes.
• Spoon the Blueberry Mostarda over the middle of a wide shallow bowl.
• Add the room temperature Burrata ball over the Mostarda, drizzle with olive oil, and season with salt and pepper.
• When the bread is warm, slice and present alongside.
• Serve immediately!

You did it… congrats! Take a victory lap and enjoy!