Crispy Fried Cornish Game Hens (Tapaka)
- Ready In:
- 3hrs 15mins
- Ingredients:
- 21
- Serves:
-
1
ingredients
-
For the Cornish Hens
- 1 3⁄4 lbs Cornish hens, well rinsed and patted dry
- 1 large garlic clove, crushed in a garlic press
- 2 teaspoons fresh lemon juice
- 1 pinch sweet Hungarian paprika
- salt, to taste
- 3 tablespoons clarified butter
- fresh ground black pepper, to taste
-
For the Garnishes and Accompaniment
- romaine lettuce leaf (or Boston)
- scallion
- red onion ring
- red radish
- cherry tomatoes
-
For the Sour Plum sauce
- 1 1⁄2 lbs unripe fresh prunes
- 3⁄4 cup finely chopped fresh cilantro
- 5 large garlic cloves, crushed in a garlic press
- 1 1⁄2 teaspoons crushed coriander seeds
- 1⁄4 teaspoon ground fenugreek
- 1⁄4 - 1⁄2 teaspoon dried red pepper flakes
- 1⁄4 cup fresh lemon juice (to taste)
- salt, to taste
- 1 tablespoon olive oil
directions
- With a meat cleaver, poultry shears, or a VERY sharp knife, split open the breast of the Cornish Hen. Carefully remove the breastbone. Cover the hen with waxed paper and pound the flat side of the cleaver or a meat tenderizer to flatten.
- Combine the garlic, lemon juice, paprika, and about 1/4 teaspoon salt. Rub over the hen and refrigerate, covered for at least two hours or as long as overnight.
- Heat the clarified butter in a heavy cast-iron skillet over medium heat.
- Brush the garlic off the hen, then place the hen in the skillet, skin side down. Cover the hen directly with something flat (such as an ovenproof plate) and place a heavy object (such as a brick, a smaller iron skillet, or a pan filled with water) on top so the hen is firmly pressed down.
- Cook until the skin is deep golden brown and crispy, about 20 minutes. Turn the bird, re-weight, and cook on the other side for about 15 minutes. Pierce a thigh with a skewer. the hen is ready when the juices run clear.
- Serve on a bed of lettuce, garnished with the fresh vegetables, and accompanied with the Sour Plum Sauce on the side.
-
For the Sour Plum Sauce:
- In a large nonreactive saucepan, combine the prunes and enough cold water to barely cover. bring to a boil, then reduce the heat to low and simmer, covered, until the prunes are soft, 10 to 15 minutes.
- Drain the prunes, then pit and put them through a food mill. Return the prunes to the saucepan. Add the cilantro, garlic, coriander seeds, fenugreek, red pepper flakes to taste, 1/4 cup lemon juice, and salt. bring to a boil and heat for 2 to 3 minutes, then remove from heat. Yaste and add more lemon juice, if desired.
- Cool the sauce to room temperature and transfer to a sterilized 1 quart jar. Top with the oil. seal. and refrigerate. The sauce should stand for at least 4 to 6 hours before serving. The sauce will keep for up to two months in the refrigerator. This makes about 3 cups.
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RECIPE SUBMITTED BY
Retired world traveler. I have collected recipes from many of the places I have been. Not the recipes from the local 5 star restaraunts but the cuisine that the REAL people eat! Lots of interesting stuff out there people eat!
Love to try out those recipes I have collected now that I have the time. Only problem is finding the original ingredients.
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