Beer Bird with Celeraic Puree
So moving on with the "Around the World" theme, we return to Europe, but to France. I wanted to cook a purely French dinner initially since we both enjoyed French food, but couldn't decide what to make for appetizer, so the plan changed. This recipe was adapted from Laura Calder's version.
- cornish hen
- salt and pepper
- bay leaves
- juniper berries (I think this is a key component of the dish, but couldn't find this in Singapore, so replaced it with Gin)
Heat the oven to 230°C.
Halve the cornish hen and season well with salt and pepper. Slice bacon. Peel the garlic.
Place the hen in a single layer in a baking dish. Tuck in the garlic, bacon and herbs. Scatter over the juniper berries. Pour the beer in the side of the dish.
Bake 15 minutes. Turn the pieces and bake another 15 minutes. Turn again and bake 15 minutes longer.
Boil the sauce down to a thick sauce, slightly caramelized.
- bay leaf
Peel and cut the celeriac into roughly 2.5 cm pieces.
Put the lemon juice, milk, and bay leaf in a pot. Add water and salt, bring to a boil, and simmer until the celeriac is very tender.
Drain, reserving a cup of the liquid. Remove the bay leaf.
Stir the butter and cream into the celeriac, then purée until very smooth in a blender, adding as much of the reserved cooking liquid as needed to achieve a soft, smooth consistency.
Season with pepper and salt.
Serve with Beer Bird.