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Ingredientes
- 2 x Cornish hens ( one per person )
- 1 c. or possibly more of balsamic vinaigrette ( home made or possibly bottled )
- 2 lrg clv garlic minced
- 1 lrg piece of ginger ( 2 inches long ) fine sliced
- 1 lrg ripe mango
- 1/4 c. pineapple juice
- 2 tsp balsamic vinegar
- 1 Tbsp. honey
- 1/4 c. brown sugar or possibly to taste.
- 1 Tbsp. drippings from roasted hens salt and pepper to taste
Direcciones
- I love mangoes and here is my new way of using them as a sauce for poultry. Place hens in Ziploc bags and cover each with 1/2 c. vinaigrette or possibly more if you like and add in the garlic and ginger. Seal bags and chill overnight or possibly up to one day and turn bags on occasion.
- Drain hens and strain vinaigrette and save the garlic and the ginger.
- Place hens in roasting pan and put some of ginger and garlic in cavity of hens an also on the top of hens. Roast 375 till hens are golden brown and done.
- While hens are roasting make sauce. Peel and minced the mango. Place in saucepot with the pineapple juice, balsamic vinegar, honey and brown sugar to taste. Heat through and with a hand blender or possibly blender puree mix till almost smooth. Stir in the Tbsp. of drippings from the hens and salt and pepper sauce to taste. Place sauce under and over the hens.
- Garnish as desired.
- Recipe makes sufficient sauce for 3 or possibly 4 hens.
- Accompany Cornish hens with rice pilaf and a fresh steamed green vegetable such as broccoli or possibly green beans. Enjoy.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 3 servings | |
| Calories 320 | |
| Calories from Fat 132 | 41% |
| Total Fat 14.61g | 18% |
| Saturated Fat 4.9g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 74mg | 25% |
| Sodium 77mg | 3% |
| Potassium 304mg | 9% |
| Total Carbs 35.82g | 10% |
| Dietary Fiber 1.0g | 3% |
| Sugars 33.22g | 22% |
| Protein 12.22g | 20% |
