Recipe: Roast Cornish Hen

A while back I decided to make a couple of roasted cornish hens, which are like chickens but smaller. The preparation is straight forward much like any other full roast bird, simply placing the thawed, trussed and seasoned-to-taste bird in a lightly oiled baking dish, putting it in an over preheated to 350F for around one hour until fully cooked, occasionally ladling the juices from the pan on top to prevent burning.

I chose to garnish with skewered and roasted cherry tomatoes, which cooked quickly in a separate tray in the oven, preferably until lightly charred and ready to burst in your mouth. The iceberg lettuce and bit of cheese salad on the side provided some much needed texture to the dish.

Recipe: Frozen Nuggets

While most people have had them frozen chicken nuggets tend to get a bad reputation, largely due to their texture. By following this simple recipe you can get crispy and delicious nuggets every time.

First you'll need the following ingredients:

1/2 Cup Vegetable Oil

4-8 nuggets, per your preference

Lettuce (to taste)

You'll also need the following utensils and appliances:

Microwave

Stovetop

Skillet

Microwave safe plate

Fork

Paper Towel

1. First you'll want to put your nuggets on the microwave safe plate, directly from the freezer. 

2. Cook the nuggets on high for around 30 seconds in the microwave. They should still be mostly frozen when you take them out. 

3. While you're doing that heat a thin layer of oil in your skillet.

4. Once the oil is bubbling place the nuggets down in a single layer. Be careful not to get burned.

5. Wait around 30 seconds before flipping the nuggets using your fork. You'll want to repeat this every 30 seconds until both sides are crisped and a pleasant golden brown.

6. Remove nuggets from the oil and place on a plate covered in a paper towel to absorb the oil.

7. Place lettuce as a garnish and arrange the nuggets before serving.