Servings: 4
Ingredients
- 2 Cornish hens
Marinade
- 4 garlic cloves
- 2 lemons, zest and juiced
- 15 ml Worcestershire
- 15 ml olive oil
Piri Piri
- 5 red chilis
- 8 garlic cloves
- 15 ml brown sugar
- 45 ml red wine vinegar
- 2 lemons, zest and juiced
- 5 ml smoked paprika
- 75 ml olive oil to taste
Vegetable Salad
- 3 red peppers
- 3 red onions (sliced 1cm lengthwise)
- 1 bunch of asparagus
- 3 portobello mushrooms
- 3 cloves of garlic
- 1/2 loaf rusty bread
- 1 bunch fresh basil
- salt and pepper to taste
- extra virgin olive oil to taste
Instructions
- Debone the fresh Cornish hen by cutting it for the spine, remove the rib bones, and wishbone.
- Prepare the Cornish Hen marination by crushing garlic and put it large zip lock bag, add lemon juice and zest, worchestershire, and olive oil.
- Add the Cornish Hen and marinate overnight in the refrigerator.
- For the piri-piri, in a skillet chard the chilies and the garlic cloves (making sure the garlic has the skin on)
- Combine all the remaining piri-piri ingredient’s in a blender, add the roasted garlic and chilies with both skins removed.
- Blend all the ingredients and set aside in a mason jar until needed.
- Clean all the vegetables and sliced the crusty bread.
- Marinate the vegetables with two sliced garlic cloves, olive oil, salt, and pepper.
- Grill the vegetables until nice and chard.
- Grill the bread slices and rubbed the remaining garlic cove just like making a bruschetta. Cut the slices in large dice and add them to the grilled vegetables.
- Season the bread and chard vegetable salad with salt pepper, olive oil and fresh leaves of basil and keep it warm.
- Remove the Cornish Hen from marination and set on a very hot grill.
- Seared the Cornish Hen on both sides and continue to cook on indirect heat on the barbeque.
- When Cornish Hen is almost ready start basting the last 10 minutes with the piri-piri sauce and allow the bird to reach an internal temperature of 165 degrees F.
- Remove the Cornish Hen from the grill, let it rest for approximately 5 minutes.
- Serve the Hen on top of the warm vegetable salad and drizzle the piri-piri sauce.
- Buon Appetit.
Video
Notes
Chef Notes: Piri Piri is one of our favorites marinating at home. You can use to marinate vegetables to serve with fish but also phenomenal to add to mayonnaise or a vinaigrette for a salad.
Juice Pairing: Mint of Cucumber Juice
Equipment:
Le Creuset Iron Skillet
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