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Sticky ClemonGold and Pink Peppercorn Glazed Cornish Hen

BY Tina Bester

We love how the ClemenGold fruit elevates this dish to a refreshing and decadent Sunday lunch.

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 2:0 hours
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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 ClemenGolds, 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
3 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 ClemenGolds 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 ClemenGolds.