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Recipe
Exchange :
Recipe
of the Week!
Sage
Roasted Game Hen
[ serves six ]
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3
large game hens
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Debone
hens and cut in half |
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18
sage leaves
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Place
2 sage leave under the skin of each breast and 1 leaf
under the skin of the thigh.
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30
ml olive oil
1 lemon
salt and pepper
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Heat
oil in skillet and brown the hen on both sides.
Season and drizzle juice from the lemon over each portion.
Roast in hot oven.
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Sauce
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50
g chilled butter
3 lg shallots
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Melt
half of the butter in a searing pan.
Slice shallots very thin.
Add shallots and sauté for two minutes till
translucent.
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150
ml Merlot wine
75 ml Maderia
2 tsp fresh thyme
2 tsp fresh sage
1500 ml brown chicken or game hen stock
50 g chilled butter
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Add
wine and deglaze.
Bring wine to a boil and reduce by half.
Add Madeira and repeat.
Chop fresh thyme and sage.
Add fresh herbs and game stock to pan.
Reduce to correct consistency.
Monte au Beurre with remaining butter |
Baby
Root Vegetables
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170 g baby turnips
170 g baby carrots
170 g baby gold beets
170 g baby red beets
400g fingerling potatoes
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Peel
and trim the turnips, carrots and beets.
Halve the potatoes lengthways
Blanch vegetables in boiling salted water.
Remove from water
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50
g balsamic vinegar
50 ml honey
90 ml oil
salt & pepper
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Toss
the vegetables together in the vinegar, honey and olive
oil.
Place in roasting pan and roast for 30 minutes, turning
half way through. |
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sugar
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In
a separate bowl, mix the lime juice with sugar, peppers,
lemon and cilantro |
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25
ml Olive Oil
20 gr Sambal Olek
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Season
and add olive oil and chili sauce to taste.
Add scallop slices and submerge in marinade.
After 24 hr remove from marinade and drain. |
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