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Cornish Hen Stew with Lemongrass and Chiles

Ingredients

  • 1 tablespoon(s) dried green peppercorns
  • 2 lemongrass stalks
  • 2 tablespoon(s) Asian fish sauce
  • 2 scallions
  • 0.5 cup(s) chopped cilantro
  • 1 teaspoon(s) ground turmeric
  • 5 dried red chiles
  • + 9 more ingredients
    • 1 quart(s) water
    • Salt and freshly ground black pepper
    • 2 tablespoon(s) vegetable oil
    • 4 medium shallots
    • 3 large garlic cloves
    • 1 3-inch piece of fresh ginger or galangal
    • 1 teaspoon(s) finely grated lime zest
    • 2 large kohlrabi or turnips
    • 3 1/2-pound Cornish hens

In a skillet, toast the green peppercorns over moderately high heat until fragrant, about 30 seconds. Transfer to a spice grinder and let cool completely; coarsely grind. Using poultry shears, remove the backbones and wingtips from the hens and reserve for another use. Remove the legs and separat...

View full recipe at Food & Wine

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