Glazed Cornish Game Hens

Ingredients

1/4 teaspoon Fennel seeds

1/4 teaspoon Coriander seeds

3 Cardamom pods, seeds only

Ground ginger, to taste

Cinnamon, to taste

Cumin seed, to taste

1/4 dried red chiles crushed

1/4 teaspoon Turmeric

2 1 lb. Rock Cornish game hens

1/4 cup Corn syrup

1 tablespoon Prepared mustard (Dijon or spicy)

1 small Garlic clove peeled, finely chopped

Salt and pepper, to taste

1/2 Lemon, juice of (reserve other half)

Preparation

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.

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 at 375 F. for 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 stir-fried vegetables.

96 Meal-Master