Citrus at its best!

Cornish Hen

Cornish Hen

Chicken and citrus – a natural match.

Recipe developed by Crush Online

Prep time: 30 min (keep hen in fridge overnight)
Baking time: 1½ – 2hrs min
Serves: a family of four

Cornish Hen:

  • 1 Cornish hen, washed and dried
  • 2 Tbsp (30 ml) Maldon salt
  • 3 medium orange jewel sweet potatoes, washed and cut into wedges
  • 3 ClemenGold®s, unpeeled and cut in half through the middle
  • ¼ C (60 ml) extra virgin olive oil

Sticky ClemenGold® and Pink Peppercorn Glaze:

  • ½ C (125 ml) honey
  • 1 C (250 ml) ClemenGold® juice
  • 1 Tbsp (15 ml) finely chopped ClemenGold® zest
  • ¼ tsp (1.25 ml) ground cardamom
  • 2 cloves garlic, crushed
  • ½ tsp (2.5 ml) Maldon salt
  • 12 pink peppercorns, freshly ground (or smashed in a pestle and mortar)
  • ½ tsp (2.5ml) chilli paste (optional)

Roasted ClemenGold® Butter and Pistachio Baby Carrots:

  • 24 baby carrots
  • 1 Tbsp (15 ml) extra virgin olive oil
  • ½ tsp (2.5 ml) salt
  • 50 g pistachios, roasted
  • 2 Tbsp (45 ml) butter
  • 2 tsp (10 ml) ClemenGold® zest
  • 1 Tbsp (15ml) ClemenGold® juice
  • ¼ vanilla pod, split and seeds removed

Wash and dry the Cornish hen, salt with half the salt and place in the fridge overnight.

The next day…

Sticky ClemenGold® and Pink Peppercorn Glaze:
Mix all of the ingredients together in a bowl.

Cornish Hen:
Preheat the oven to 180 °C.

Truss the legs of the hen and baste with three quarters of the glaze. Reserve the rest of the glaze for basting half way through cooking time.

Cut the ClemenGold®s in half and cut the sweet potatoes into wedges and place on a baking tray with the hen. Drizzle with the olive oil (add a little extra oil if need be) and season with the remaining salt. Roast the hen for 1 ½ -2 hours, basting with the rest of the glaze, half way through the cooking time.

Roasted ClemenGold® Butter and Pistachio Baby Carrots:
Toss the carrots in the olive oil and half the salt, place on a baking tray and roast for about 15 minutes until the carrots are just cooked.

Dry roast the pistachios for 10 minutes in the oven on a baking tray and then chop in a food processor, be careful not to over process the pistachios.

Add the butter, ClemenGold® zest, ClemenGold® juice, vanilla seeds and the rest of the salt and pulse to combine.

Toss the carrots in the butter as soon as they come out of the oven. Season with salt and pepper and serve with the roasted hen, sweet potatoes and halved and roasted ClemenGold®s.

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