Recipe - Glazed Cornish Game Hens

FRESH CURRY POWDER
One fourth teaspoon Fennel seeds
One fourth teaspoon Coriander seeds
3 Cardamom pods, seeds of
Ground ginger to taste
Cinnamon to taste
Cumin seed to taste
One fourth teaspoon Dried red chiles (to One half ts)
crushed
One fourth teaspoon Turmeric

MAIN DISH
2 Rock Cornish game hens
(1 lb. each)
One fourth cup Corn syrup
1 tablespoon Prepared mustard
(Dijon or spicy)
1 small Garlic clove
peeled and finely chopped
Salt to taste
Freshly ground black pepper
to taste
Juice of One half lemon
(reserve other half)

To make the curry powder, grind the spices together until they resemble a
coarse powder, either with a mortar and pestle or in a clean electric
coffee grinder.

If the hens are frozen, thaw overnight in refrigerator. Rinse hens with
cold water; pat dry.

In small bowl, combine curry powder with syrup, mustard, garlic, salt,
pepper and lemon juice. Preheat oven to 375 F.

Cut reserved lemon half in half again; place inside hens. If desired, truss
(tie or skewer) hens, to secure legs. Line a shallow roasting pan with
foil, dull side facing up, for easy cleanup. Place hens in pan and brush
with some of the glaze. Reserve remainder of glaze for frequent basting.

Bake in oven 1 hour or longer, until juices run clear (meat should still be
juicy.) Baste often for crispy, golden skin. Halfway through baking, cover
legs and wing tips with foil to prevent scorching.

Serve with rice and stirfried vegetables.

From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto:
James Lorimer and Company, 1985. Pg. 34. ISBN 0888627882.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini