Roasted Cornish Game Hen In 3 Herb Chimichurry On A Bed Of Israeli Cous Cous

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   Directions:

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   -In a small mixing bowl make the chimichurry by mixing all the fresh herbs with the garlic and emulsifying it with the olive oil, pour over the Cornish hen and season with salt and pepper. Sear over a high heat breast side down until golden brown, remove and place into a pre-heated oven at 350 degrees. In a separate saute Pan add olive oil and saute the onions until translucent, add the pinot grigio cook for 30 se. then add the cous cous, cook lightly for about 1 min. then slowly add chicken stock until the cous cous becomes soft and tender, season to taste. For the vegetables Brunoise all the vegetables and in high heat pan add the butter let it melt until almost brown, add the vegetables cook until translucent, then add the Madeira, lower heat to a light flame and cook until almost all the wine has been evaporated, add the herbs and season to taste. In a medium size sauce pot add the pinot grigio, garlic, onion and let reduce until au sec. Add curry powder and ginger powder, mix well until very smooth then add the cream and reduce fro approximately 5 min. mount with butter and season to taste. For assembly layer a spoon full of cous cous in the center of the plate and place Cornish hen on top, now lightly stuff the Cornish hen with the vegetables and drizzle the sauce around the plate.

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