Cornish Game Hens Stuffed with Curried Mustard Fruit

Serves 4

1/2 cup walnut pieces, toasted
1/4 cup chopped dried apricots
1/4 cup currants
1 tart apple, peeled, cored and cut into small chunks
1 tablespoon curry powder
2 tablespoons + 1/2 cup sour cream, regular, low-fat or non-fat
1 jar Silver Palate Green Peppercorn Garlic Mustard
1/2 cup cooked rice, any kind
4 Cornish game hens, rinsed and patted dry
Salt and freshly ground black pepper to taste
Sprigs of watercress, for garnish


This recipe sounds fancy, but these birds are simple to make and an inviting centerpiece for dinner. Preheat oven to 350° F. Combine walnuts, apricots, currants, apple, 1/2 tablespoon of the curry powder, 2 tablespoons sour cream, 1/4 cup of the Silver Palate Green Peppercorn Garlic Mustard and rice in a bowl. Season inside Cornish hens with salt and pepper. Loosely stuff hens with fruit-rice mixture and brush each with 1 tablespoon of Green Peppercorn Garlic Mustard. Place in a lightly oiled shallow roasting pan and bake for 1 hour. Transfer hens to a platter and keep warm. Discard fat from pan. Place pan over medium-high heat and add remaining sour cream, scraping up any browned bits. Stir in remaining Silver Palate Green Peppercorn Garlic Mustard and 1/2 tablespoon of curry powder, and mix well. Serve hens garnished with watercress and pass sauce separately. Serve with basmati rice and raita--a cooling sauce of chopped cucumbers and yogurt.

Silver Palate Products used in this recipe: