Date & Walnut Cornish Game Hens
"If you enjoy Oriental food and like cooking with a Wok this will please your palate to extremes.Can't remember when we started cooking this recipe but in our home it is a winner. Enjoy"
- Ready In:
- 2hrs 15mins
- Ingredients:
- 17
- Yields:
-
2 Cornish Hens
- Serves:
- 4
ingredients
- 2 Cornish hens
- 1⁄2 cup oil
- 2 lemons, juice of, large
- 1⁄4 cup of firmly packed light brown sugar
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup (I prefer Heinz)
- 2 tablespoons minced green onions
- 1 garlic clove, finely minced
- 3⁄4 cup sherry wine
- 1⁄2 teaspoon salt
- 2 teaspoons cornstarch
-
STUFFING
- 1 tablespoon flour
- 1⁄4 cup walnuts, chopped
- 8 pitted dates
- 1 teaspoon minced onion
- 1 cup herb seasoned stuffing mix
- 3⁄4 cup water
directions
- Rinse Hens inside and out with cold water. Blot dry with paper towels. Prick skin of each Hen in several places with a fork. Place in a deep baking dish. Combine rest of the stuff except stuffing and corn starch and pour over Hens. Cover and put in the Ice Box for 12 to 24 hours. Turn the Hens many times. Drain and save the marinade. Stuff each bird with the stuffing and place in a shallow baking dish on a rack in the WOK over simmering water. Loosely cover Hens with foil. Cover WOK and steam for 1 hour check the water in the bottom from time to time. Remove from WOK. Strain the reserved marinade into saucepan. Place over medium heat, simmer until reduced by about half. Stir in cornstarch and cook till thickened. Spoon over Birds in baking dish. Again place dish in WOK on rack over simmering water and cover loosely with foil. Cover WOK and steam for 15 minutes. Baste a few times.
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Stuffing Directions:
- mix flour with walnuts and dates. chop fine and mix with minced onion, Stuffing mix and water.
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Reviews
-
This was an absolute winner! Made exactly as described and it turned out great. Only thing I changed was the flour for the stuffing, I replaced it with walnut flour (defatted walnut flour) which made a very intense flavour. Thanks for sharing this wonderful recipe!
RECIPE SUBMITTED BY
Firehousecook AKA C
Middlebury Center, 78
First; I have been cooking since about 1942. I LOVE Cooking. I grew up in North central Oklahoma during the Great Depression. No Sisters so Mom taught me to cook. (for my own good said she. Guess what she was right) it is about my number one Hobby(my Wife appreciates it too). Over the years I have cooked for huge crowds and little groups. Korean Vet and a member of a proud American family that goes back to 1684 in this country on my Mothers side and W A Y back on my Fathers side. CHEYENNE Indians from the Kansas territory.
<br>Love any outside cooking no matter what you call it and am addicted to HOT PEPPERS.
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<br>My favorite dish to prepare is deep fried Turkey. Also I have many requests for fruit pies of all kinds.
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<br>Have three Children, two Grand Kids, One Great Grand Daughter which I thoroughly enjoy spoiling.
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<br>I feel I am at peace with the world live in the middle of about 400,00 acres of forest land and surrounded by wonderful neighbors. All four families.
<br> About our only problems are all of our Politicians who haven't the brains to ask our opinion about anything. They are to arogant for that.
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<br>Favorite restaurant has to be the Cedar Run Inn in Cedar Run PA. It is homey, back in the hills and woods next to a beautiful stream and the food and service are on par with any big city eatery.
