I MADE CORNISH HEN THIS WAY MY HUSBAND????LOVED IT????
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So you wanted me to show you How to Make Jamaican Style Brown Stew Chicken vegan
and i'm here to deliver , I do hope you fined it easy to follow
below you will fine link's on how to cook AUTHENTIC Vegan JAMAICAN BROWN STEW CHICKEN ENJOY :)
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HOW TO COOK JAMAICAN AUTHENTIC BROWN STEW CHICKEN
RICE & PEAS AND PLANTAIN
BROWN STEW CHICKEN FOR BEGGINERS
....What you will need....
1 Cornish hen(as needed)
Ginger
Fresh garlic/ginger
1 tsp salt(as needed)
1 tsp black pepper
1 tsp vinegar
1 tbsp paprika
2 tbsp cornstarch
1 tbsp onion powder/1 tbsp garlic powder
1 tsp all purpose seasoning
1 tsp chicken seasoning
1/4 cup ketchup
3 tbsp brown sugar
3 TBSP green ???? seasoning
parsley flakes a(as needed)
hot pepper flakes (as needed)
1/ barbecue sauce
2 tbsp honey/maple syrup
Add water(as needed)
Cover & Simmer on medium heat
For at least 10 mins or until summer
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l/UCA6mqPEGU9NpM9rjZIxBjCQ
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Roasted Cornish Hens Recipe [CC Added]
Welcome to our Weekend Meals channel. Today's Weekend Meals will show you how to make beautiful Roasted Cornish Hens. It is an easy, delicious, and popular dish. I hope you like the video. ???? Please share and subscribe to our channel for more videos. Thanks! ????????????
???? Ingredients:
2 Cornish Hens
2 tbsp Garlic Powder
2tbsp Salt
3 tbsp Unsalted Butter (1tbsp for Under the Skin)
2 Slices Apples
150g Yellow or Red Onion
100g Baby Carrots
100g Celery
30g Rosemary
Side Dish:
Corn and Peas
????????????????????
???? Video link for Roasted Cornish Hens Recipe:
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Roasted Cornish Hen 2022(Remake)+ SHOUT-OUTS! ????????️~+Recipe for beginners ????+Q &A
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Fathead Cornish Pasty || The Keto Kitchen
[KETO] Fathead Cornish Pasty
I am SO proud of this one. I am still on the hunt for the flakiest keto pastry I can create but I know that will be a long long journey, so right now, this is in a really soft yet crisp fathead - I would say, this is nicest fathead I've had so far.
This whole meal filled my little British heart with glee!
| The Recipe |
FILLING INGREDIENTS:
- 300g Beef (to be a proper cornish pasty it HAS to be skirt or chuck)
- 100g Turnip
- 100g Swede (Rutabaga)
- 1 medium Onion
- 2 Beef Stock Cubes (I used OXO)
- Salt and Pepper to taste (A pasty will usually have a LOT of pepper so don't be sparing!)
- 60ml (1/4 cup) Water
FATHEAD PASTY INGREDIENTS:
- 200g (3.5 cups) Mozzarella Cheese, shredded
- 75g Butter, soft
- 1 Egg, lightly beaten
- 50g Almond Flour
- 30g Coconut Flour
- 1 & 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 Egg Yolk (for glaze)
METHOD:
1. Heat up a large frying pan and cook the beef in a splash of oil until it is nearly all brown.
2. Add the onion, swede, turnip and continue to cook for 15 minutes or until the swede and turnip is tender and the beef is cooked through.
3. Add the salt, pepper and beef stock cubes. (DO NOT MIX THE STOCK CUBES INTO THE WATER) and cook for a further 5 minutes, then add the water and cook on a low heat until most of the liquid has condensed.
4. Preheat the oven to 175C/350F.
5. Whisk the almond flour, coconut flour, baking powder, salt, garlic powder and onion powder in a mixing bowl.
6. In a microwavable bowl, add mozzarella and put in microwave on high for 30 second increments, stirring in between, until melted.
7. Add butter and egg. Mix well.
8. Add the dry ingredients to the melted cheese mixture until it forms a dough. Knead dough well until it is one colour and smooth.
9. While still warm, roll out the dough and cut into 4 rectangles.
10. Place 1/4 of the meat mixture in the middle of each rectangle, then fold the dough over. Crimp the edge to seal the pastry, ensuring there are no open sections. Paste the top of each with egg yolk.
11. Bake the pasties for 12-17 minutes, or until the pastry is a light golden brown colour. (Mine took 15 minutes)
MACROS:
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 4.
Per Pasty:
Calories: 609kcal
Fat: 49g
Protein: 38g
Net Carbs: 5g
| The Keto Kitchen |
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Instagram: @TheKetoKitchenUK (
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MUSIC CREDIT:
Zazie Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
#TheKetoKitchen
#howtocook #cornishhens #howtomake #delicious HOW TO MAKE DELICIOUS CORNISH HENS
HOW TO MAKE DELICIOUS CORNISH HENS
#howtocook #cornishhens #howtomake #delicious
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INGREDIENTS
(4) Cornish Hens
2 Tsp garlic parsley
2 Medium Carrots chopped Not Mandatory
1 Small Onion, chopped
1 Stalk Celery, chopped
1 Tbs Olive Oil or vegetable oil
2 Tbs Butter
4 Tbs Cornstarch
2-1/2 Cups Chicken Broth
1/4 Cups Apple Cider Vinegar
2 Chicken Flavor Bouillon Cubes
2 Tsp Italian Seasoning
2 Tsp Paprika
1-1/2 Tsp Garlic Powder
1-1/2 Tsp Onion Powder
1 Tsp Salt
1 Tsp Black Pepper
2 Tbs Mojo Marinade
1 Tsp Meat Tenderizer
1 Tsp Sazon Green
1 Tsp sazon Red
2 Tbs EJNLICIOUS SPICES
6 Limes
1Tsp Lemon juice
OR USE YOUR OWN SPICE
Cornish Hens - How to Make Cornish Hens Recipe [Episode 105]
I am preparing Cornish hens. These are tiny hens which are usually served as a single serving. They are very tender and tasty. I am stuffing them just as we do with turkeys. When you prepare these delicious birds, you will be very proud of presenting a dish so well made. In Puerto Rico some restaurants serve them stuffed with yellow rice.
Ingredients:
1 Cornish Hen for each serving
For the seasoning:
Salt and black ground pepper
2 tablespoon or 30 grams - Romero leave
2 tablespoons or 30 grams - Paprika
5 to 6 whole garlic cloves
½ cup or 120 ml - Extra Virgin Olive Oil
For the stuffing:
2 cups or 100 g - bread crumbs
1 cup or 225 ml - chicken broth
1 medium diced onion
5 to 6 minced garlic cloves
1 cup or 150 g - cooking salted ham
2 mini-sweet peppers or ½ cup red and/or yellow bell pepper
Pre-heat the oven at 375ºF or 190ºC.
Mix all of the ingredients for the seasoning in the blender and rub each bird with the mixture.
In a frying pan, at high temperature, pour the olive oil and fry the cooking ham.
Once the cooking ham is fried, add the onions, add capers and/or olives if you have them, and add the garlic.
Add the bread crumbs and then the chicken broth. Do not overcook. Let it cool for 10 to 15 minutes.
Stuff each bird. Place the birds in the oven for 1 hour.
Cut them in halves or serve the entire bird.
Buen Provecho!
SOUNDTRACK: Local Forecast by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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