Devilled Birds In Pasta Nests Cooking Recipes

Ingredients :

4 poussins or Cornish game hens

5 ml salt

5 ml paprika

5 ml ground mustard

5 ml ground ginger

2.5 ml ground turmeric

1.25 ml ground allspice

60 g butter or margarine

30 ml chili sauce or tomato relish

15 ml mango chutney or plum sauce

15 ml brown sauce or steak sauce

15 ml Worcestershire sauce

15 ml soy sauce

dash Tabasco

60 ml chicken stock

To Serve :

45 ml butter

450 g cooked thin plain and spinach noodles

60 ml chopped parsley

1. Tie the legs or each poussin together and tuck under the wing tips.
2. Mix the salt and spices together and rub all sides of the poussins.
3. Leave refrigerated for 1 hour.
4. Place poussins in a roasting pan.
5. Melt the butter and brush some over all sides of the poussins.
6. Cook in a moderate oven for 20 minutes.
7. Brush twice with butter while cooking.
8. Mix the remaining butter with all the sauce ingredients except the stock, and heat gently.
9. Brush each bird with some of the sauce and cook for a further 20 minutes, brushing twice with the sauce mixture until the skin is brown and crisp.
10. Melt the butter for the pasta and add the noodles and parsley to the pan.
11. Toss over a moderate heat until hot.
12. Arrange the noodles over the bottom of the serving dish and put the birds on top.
13. Reheat the sauce, adding the stock.
14. Allow the sauce to boil for 1 minute and spoon over the birds.

Serves 4 - 6

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