August 5, 2010 by lamyaalmas
Be generous with the spices for this dish, and it will soon become your family’s favorite. Serves easily 2-4.
You will need:
1) one small Cornish hen–the smallest you can find.
2) 1 cup of rice (washed–do not soak)
3) 1 medium onion, finely chopped
4) 1 green chillie pepper–cut lengthwise (optional)
5) 5 tblsp of Olive oil
6) 2 tsp of ground cumin
7) 2 tsp of ground coriander
8) 1 tsp of ground cinnamon
9) sprinkle of cayenne pepper (optional)–for a non spicy version substitute with 1/3 tsp of paprika
10) 1/4 tsp turmeric
11) Salt to taste
12) a dried lemon pierced with a knife (whole)–substitute with half a lemon cut into thick slices.
13) 1 tblsp of lemon juice
14) 1 tsp of balsamic vinegar (or white distilled vinegar)
15) fresh ground pepper
Marinate the Cornish hen with 1 tsp of cumin, coriander, 1/2 tsp of ground cinnamon, cayenne (or paprika), lemon juice, 1 tsp of balsamic vinegar, 1 tbslp of olive oil, salt, pepper, and 1/4 tsp of turmeric and leave overnight.
To make the rice with which to stuff the Cornish hen:
In a pot under medium heat add the rest of the olive oil, onions, salt and cumin. Sautee until browned. Add the rice, and fry a little–about 1 minute. Add the dried lemon, green chilly pepper, cumin, coriander, cinnamon, and pepper, and add 1 cup of water. Cover and let cook under low heat. Once the water has dried (the rice will not be cooked through yet), turn off the heat and carefully spoon the rice into the cavity of the Cornish hen, stuff it as much as you can. Close the opening with some toothpicks–use non-colored toothpicks. As for the remainder of the rice, keep aside for the next step.
Now take a piece of non-stick foil big enough to wrap the chicken. On the foil spoon some of the rice and place the chicken on top, then spoon the rest of the rice on the sides of the chicken. Wrap the foil around the chicken very well, leave no opening whatsoever.
Place as is, under a broiler (at hight) for an hour to an hour and a half. After that time, take out of the oven, open up the top and return to broiler to brown on top. Serve immediately with a green salad and yoghurt.
Posted in Chicken, Rice | Leave a Comment »
August 3, 2010 by lamyaalmas
This was the best picture I could take before they were devoured. So, it’ll have to do until I make them again.You can stuff them into pita bread pockets with iceberg lettuce and the avocado salad, for a quick and delicious sandwich.
For the tuna patties:
1) 1 big potato–peeled, quartered and boiled in salt water. After it’s cooked through, mash it either with a fork or potato masher
2) 2 4 oz.cans of gourmet solid white tuna, drained.
3) 1/2 medium onion finely chopped
4) 1 tblsp of finely chopped dill
5) 2 tblsp of finely chopped cilantro
6) 1 jalapeno–finely chopped. Less if you do not want it to be spicy.
7) 1 clove of garlic, minced
8) 1/4 tsp of paprika
9) 1/4 tsp cayenne (optional)
10) 1/4 tsp of Salmon Steak Seasoning
11) 1/4 tsp of ground cumin
12) Salt and pepper
13) 1 tblp of unseasoned bread crumbs to mix in withe tuna patties. More for breading.
14) 1 egg
15) 1/2 cup of Canola oil
Mix ingredients 1-13 well, and make 13 small patties. Dip each in the egg and then the bread crumbs and fry in the oil at medium heat. Brown on each side, place on a paper towel for excess oil to drain and serve with your favorite dip. I made the following avocado salad by mixing the following ingredients:
1)diced up ripe avocado
2)finely chopped 1/2 of a yellow onion
3) finely chopped jalapeno (as desired)
4) 1 small tomato, 1 tbslp of cilantro
5) 1 minced clove of garlic
6) 2 tblsps of yoghurt
7) salt to taste
Mix well and serve chilled.
Posted in Appetizers, Fish | Leave a Comment »
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