We love Cornish Hens. I buy large hens 1 to 1.5 lbs. Enough for two.
I frequently loosen the skin from the meat and stuff with cheese or a savory paste. I was inspired to include Toasted Pecans to the under skin stuffing and the savories roasted in the pan with the bird.
Serves 2 | Preparation 30-40 minutes
35 g (~60-65 ml) pistachios
Grind the pistachios in a mixer/blender or crush them in a plastic bag with a mallet/hammer and grind them in a mortar with a pestle until powdered.
Ingredients / Meat Patties
MUSHROOM, LEEK AND GOAT CHEESE MINI PUFF PASTRY TARTS
These pastries are wonderful for a party or you can make a hand pie and serve as a side dish or you can make a two person pie with a full sheet of pastry and have it for dinner with a salad.
2 sheets frozen puff pastry
For when you've just had dental work and need something softer to eat but still delicious.....
1 3/4 cups arborio rice
120gms goats cheese, cut/crumbled in to chunks
1 bunch asparagus, stalks chopped, tips reserved
1 handful roughly sliced basil leaves
150mls Tanqueray Gin
Light and creamy, the secret to this risotto’s incredible flavour is finding the right cheese to combine with the sweet taste of the orange.
I chose goat’s cheese that retains a soft, elastic paste with an unmistakable yoghurt aftertaste and gave this risotto a rich, velvety texture that...
Serves: 4 to 5 | Preparation time: 20 mins | Cooking time: 0 mins
Fresh goat cheese: 100 g
Pistachio nuts: 100 g
Parmesan, grated: 30 g
Extra virgin olive oil (EVOO): 1 tbsp
Black pepper: to taste
Coarsely chop the pistachio nuts and set them aside in a large and shallow bowl.
Beetroot and goats cheese is a classic combination and a few weeks ago I decided to try it on a pizza - its a very simple recipe and because there's no tomato sauce or mozzarella it makes a lovely light pizza.
- enough pizza dough for one pizza (approx 28cm diameter) - a thin pizza...
I borrowed the idea of orange with goat’s cheese from Chef Mario Batali who pairs goat’s cheese and orange zest in tortellini. I used home-made goat's cheese but of course you don't need to. Just choose a fairly mild goat's cheese. The poached celery adds a note of anise and some texture to this...
When the Ottoman Turks, reigned in Morocco, one of their gastronomic contributions was Warka, the thin semolina crepes eventually used for b´stilia, the country´s renowned pigeon pastry, and for briouats, the popular Moroccan pastries ..
Wonton wrappers are highly suggested .. Briouats can be...
thin slices of prosciutto
Cut an "X" in the top of each fig, but do not cut all the way to the bottom. Wrap the prosciutto around the fig (you can use a toothpick to secure if you must, but try to get it to stay together without one), leaving the upper half...
I make tarts (or quiches) quite often and I happened to have some chard stems left over from another dish. I wanted them to 'be on show' in this tart, hence the probably unorthadox two stage cooking of the custard. Well, it did stop them and the tomatoes, sinking out of sight!
I had the idea of making individual goats' cheese and stone-fruit tarts but couldn't decide whether to use nectarines or plums or whether to use tarragon or lavender. So I decided to mix and match and make both. Its important to use a sweet plum for this recipe. Sour plums don't work with goat's...
The new ingredient for theThe CookingBites Recipe Challenge is tomatoes. Coincidentally I had just made this tart which features tomatoes as a star ingredient and was about to post itI haven't put quantities for the filling. You can judge this easily by eye. Just be generous and fill the pastry...