Cornish Game Hens Stuffed with Curried Mustard Fruit

Serves 4
Ingredients: 

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

Directions: 

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: