2 larger cornish hens, cut in half,
1 tablespoon mustard seeds
or old fashioned grainy mustard,
4 tablespoons honey,
1 tablespoon vegetable oil,
salt and pepper to taste.
Recipe: Sear the hens in a frying pan with little oil and transfer them in a roasting pan. Season the cornish hens with salt and pepper to taste and cook them in a preheated oven at 425 F for about 15-20 minutes, or until they are ready. Mix the honey with the mustard seeds and pour the mixture over the hens. Broil the cornish hens for 5 minutes more at 475 F. This is a very simple and easy recipe, but so delicious, you will think you can fly. I served the Cornish hen for this photo with roasted baby eggplant, asparagus, strawberry tomato, blueberries, mashed Peruvian potato and fried quail egg.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.