Sage, Butter, and Garlic Cornish Chicken

Ingredients:

4 cornish hen

12 sage leaves

4 garlic cloves finely minced

8 tablespoons butter

2 cups of your favourite stuffing mix or recipe prepared

1/2 cup cranberries

Salt and pepper to taste

1 cup chicken stock

Directions:

Preheat oven to 375F

Lay out cornish hen, loosen the skin around each hen by using a butter knife or your hands to lift the skin up off the hen. Underneath the skin of each hen sprinkle a little salt and pepper about 1/4 teaspoon of each. Next sprinkle about 1 cloves of garlic underneath the skin of each hen, evenly distribute the sage leaves underneath the skin of each hen it should be 3 leaves each. Place two tablespoons of butter underneath the skin of each hen, evenly distributed on top of the garlic and sage.

Next mix the cranberries into the prepared stuffing. Stuff each hen with about 1/2 cup of stuffing each. Place chickens in a large baking dish, pour in chicken stock into baking dish. Bake covered for about 1 hour, after an hour remove cover and bake for an additional 30mins to allow chicken to brown.

Serve and enjoy!

Note: Depending on the size of your game hen you may need more or less baking time.

When In Timmins…

Next time you’re stoping through Timmins ON wether it be for a job or just driving through I’d suggest stopping in to Osaka Sushi on 57 Mountjoy Street South. Osaka Sushi features Asian cuisine, ranging from mouth watering sashimi, delectable sushi rolls, to spicy pad thai and noodles of different varieties. Their all you can eat selection includes all menu items, all made to order, and at an unbeatable price. The service can be hit or miss, but it’s well worth it for the food. This little asia restaurant is a hidden gem, in a city build for mining. 

      

Easy Salmon Fish Cakes

Ingredients

1 can Salmon

2 cups cold mashed potatoes

1 handful finely chopped parsley

1 garlic clove finely minced

1 teaspoon lemon

1 egg

salt and pepper to taste

1 cup flour

olive oil for frying

Directions

Remove salmon from can and remove all bones and skin if any, then finely flake. In a large bowl mix together potatoes, parsley, garlic and lemon.

Beat in egg and then mix in salmon.

Add salt and pepper to taste

Put flour onto clean cooking surface. Using a tablespoon spoon out fish cake mixture and roll into a ball on floured surface and flatten to about 1/2inch. Repeat for remaining mixture.

Heat oil in frying pan over medium high heat. Fry on each side until golden brown about  2-3 mins per side. Make sure to not overcrowd the pan!

Serve with your favourite cocktail sauce.

Open face breakfast sandwich with herb and garlic potatoes

Ingredients:

1 ripe vein tomato (sliced)

4 cheese cheddar cheese slices

4 medium eggs

6 strips applewood smoked bacon (cooked)

3 potatoes (cubed)

Light herb and garlic cream cheese

2 tablespoons butter

salt to taste

2 english muffins

Directions:

Herb and garlic potatoes:

Boil cubed potatoes in a medium nonstick pan with 1 1/2 teaspoon salt until tender. Drain water and return to stovetop. over low/medium heat add 1 tablespoons butter and 2 tablespoons cream cheese, roughly mash into potatoes. when cream cheese and butter are mixed into potatoes remove from heat.

open face sandwich:

In a large nonstick frying pan heat 1 tablespoon of butter over medium heat, crack each egg into the pan and cook over medium heat to desired firmness (I like my eggs over hard which takes about 7mins).

Slice english muffins in half and toast, top each  with a slice of cheese, and 2-3 strips of bacon each, and top each with the cooked eggs, and finished up with a few slices of tomatoes to each sandwich. 

Serve immediately with herb and garlic potatoes.

Spinach egg and cheese breakfast pastry

Ingredients

1 package (450g) butter puff pastry

6 large eggs

1/3 cup soy milk (if using dairy: 1/4 cup cream or 1/3 cup milk)

1 bunch fresh spinach chopped

1 handful chopped fresh parsley

1/2 cup chopped mushrooms

1/3 cup shredded sharp cheddar cheese

Salt and pepper to taste

Directions:

Preheat oven to 375 degrees F.

Filling:

In a large bowl whip eggs and milk until mixed. Mix in spinach, parsley, and mushrooms. Mix in cheddar cheese, and salt and pepper to taste. 

Pastry:

oil muffin tin. unroll puff pastry and cut into large squares, mold squares into muffin tin allowing for overlap around the edges of each cup. You will have to wet your fingers to work the puff pastry.

fill each pastry cup with the egg mixture, leaving about 1/2inch of room in each cup. Bake in preheated oven for about 45mins or until pastry is golden brown and centre is completely cooked. Test with a fork. Cool and server.