The query has to be between 2 and 50 characters
Products in this flyer
An elegant dinner party is the perfect opportunity to bring out the “fancy" dishes and let them shine. SWEET POTATO j OUINOA BALLS { CHEF MARIA KOUTSOGIANNIS | CALGARY, AB CO-OP GOLD Oats Quick or Cooking 2.25 kg Sweet Potato Co-OP GOLD CULTIVÉE LOCALEMENT PURE Quinoa DANS L'OUEST CANADIEN 5009 F 1 4 LOT T CT REC LCL } ROASTED CORNISH re HENS & PARSNIPS eus (a CHEF DALE MACKAY | SASKATOON, SK INGREDIENTS CORNISH HENS VEGETABLES 1. Preheat oven to 375°F. Use paper towels to dry the hens. Fold the wings 2 Cornish hens 3cups peeled, 1-inch back behind themselves and tie the legs together with butcher string cubed parsnips Xcup olive oil Zcups 1-inch cubed onions Htsp sait 2. Mix all other hen ingredients in à 1 cups en te Groney small bowl and then brush the mix Htsp black pepper re over the hens’ skin # -OP Pl 1tsp gurlic powder 1#tbsp CO-OP GOLD PURE Natural Honey 3. Toss all vegetable ingredients in a 1tsp onion powder 2tbsp olive oil bowl and put in a roasting pan or casserole dish. Place the hens on top 1tsp lemonzest 1tsp minced garlic of the vegetables. Bake uncovered for 40-50 minutes or until hen reaches 1tsp fresh thyme, chopped “ = internal temperature of 180"F (82°C) Htsp sait 4. Remove from oven and let rest for 15 minutes. Carve the birds by removing the breasts and legs, saving carcasses for making stock. Arrange the meat and vegetables on a platter to serve. TER | FAVORITES
| Name | Details |
|---|
