INGREDIENTS
Cornish Game Hens with Zespri™ SunGold Kiwifruit Marinade:
2 Zespri™ SunGold Kiwifruit, peeled and diced
2 Cornish game hens, thawed
2 tbsp olive oil
1/2 cup fresh lemon juice
1/4 cup Italian parsley leaves
1 tbsp thyme, fresh
1 tbsp rosemary, fresh
1-1/2 tsp salt, divided
3/4 tsp black pepper, divided
Butternut Squash with Panchetta Bacon:
3 cups butternut squash, skinned, 1-inch dice
1/2 cup panchetta bacon, diced
2 tbsp olive oil
1/4 tsp salt
1/8 tsp pepper
Place large saucepan over medium high heat. Add 2 quarts water and bring to boil. Add squash; reduce heat and cook for 5 minutes. Drain and set aside.
Broiled Leeks:
Preheat broiler on high
4 baby leeks, sliced lengthwise
1 tsp olive oil
Kiwifruit and Vanilla Bean Sabayon Sauce:
2 Zespri™ Green Kiwifruit, peeled and cut in half
1 vanilla bean, split
1/4 cup sweet white wine
2 egg yolks
1/2 cup parsley, chopped
1/4 cup heavy cream, whipped
1/4 cup ricotta cheese
1/4 parmesan cheese, finely grated
METHOD
Cornish Game Hens
- Brush hens with olive oil and place in medium bowl.
- Combine Zespri kiwifruit, lemon juice, parsley, thyme, rosemary, 1 tsp salt, and 1/2 tsp pepper in a blender. Blend for 10 to 15 seconds until just combined.
- Pour marinade over hens, cover and refrigerate for 24 hours. Turn hens once after 12 hours.
- Preheat oven 350°F.
- Remove hens from marinade. Place hens in foil lined baking pan and season with remaining salt and pepper. Bake for 50 to 60 minutes or until internal temperature reading registers 180°F.
- Cut hens in half, removing backbone; set aside.
Saut?ed Butternut Squash
- Heat oil in medium skillet over medium high heat.
- Add panchetta bacon and sauté for 1 minute.
- Add squash and sauté for 5 minutes until squash begins to brown and season with salt and pepper.
- Set aside; keep warm.
Grilled Leaks
- Drizzle leeks with oil and place on baking sheet. Broil for 3 minutes until tender. Cool and slice on angle. Set aside.
Putting it all together
- Preheat oven 350°F.
- Wrap Zespri kiwifruit and vanilla bean in foil and bake for 20 minutes.
- Remove Zespri kiwifruit and vanilla bean from foil. Scrap seeds from vanilla bean. Place Zespri kiwifruit and vanilla seeds in blender and puree until blended; set aside.
- In double boiler over simmering heat, add wine and egg yolks. Whisk vigorously for 3 to 5 minutes until thick and pale yellow; set aside.
- Mix sabayon sauce and Zespri kiwifruit mixture in small bowl. Stir in parsley, cream and cheeses.
- To assemble arrange pancetta mixture, butternut squash and grilled leeks in center of each plate. Place split hen on top. Spoon sauce over hens. Serve immediately.
Served with sautéed butternut squash, grilled leeks and Zespri kiwifruit vanilla sauce
