Grilled Coconut Cornish Hen, La Grille Fiery Habanero and Roasted Garlic Corn Taco, Jicama and Carrot Slaw, Tomato Salsa, Fresh Lime Aioli


*This recipe was created for servings. To adjust the serving quantity, enter a new yield ( to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

SHARE NOW:

IngredientsQuantities
Corn Tortilla
Corn Flour 1 cup
Water 3/4 cup
Club House Sea Salt, French Mediterranean 1/4 tsp
Club House La Grille Fiery Habanero & Roasted Garlic 5 g
Cornish Hen
Thai Kitchen Coconut Milk 400 mL
Cornish hen 500 g
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Club House La Grille Brazilian Style BBQ 7 g
Fresh Lime Aioli
Garlic cloves, roasted 2 each
Eggs 20 g
Olive Oil 1/2 cup
Lime Juice 20 mL
Club House Sriracha & Lime 1/2 tsp
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp
Jicama and Carrot Slaw
Carrott, julienned 100 g
Jicama, julienned 100 g
Lime juice 35 mL
Sugar 10 g
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp

Instructions

This recipe was created for Club House for Chefs in collaboration with Humber College’s Iron Chef Competitions Team 7: Sarah Hoebeke, Mihali Patel, Amanda Hadfield and Marco Discullio.

For the Corn Tortilla: Mix flour and Club House Sea Salt, French Mediterranean. Add water and mix until firm ball consistency. Let rest for 30 minutes. Roll into golf ball sized balls. Press in saran wrapped tortilla press. Pan sear until golden with brown marks. Rub spice mixture over both sides. Place in oven at 350 degrees Fahrenheit until crispy.

For the Cornish Hen: Marinate Cornish hen in Thai Kitchen Coconut Milk, Club House Sea Salt, French Mediterranean, Club House Black Pepper, Ground and La Grille Brazilian Style BBQ Seasoning. Vacuum pack for 15 minutes. Grill Cornish hen until cooked through. Shred and place on taco.

For the Jicama and Carrot Slaw: Cut carrot and jicama into fine julienne. Toss with lime juice, sugar and Club House Sea Salt, French Mediterranean.

For the Fresh Lime Aioli: Roasted garlic in aluminum foil in oven at 400 degrees Fahrenheit. Puree egg and garlic in food processor. Slowly steam in olive oil. Season to taste.

You might also be interested in:


McCormick Flavour Forecast 2016 Global Trends Shaping the Future of Flavour

McCormick Flavour Forecast 2017 Taste it Forward

Loblaw offers yet more food predictions for 2018

Taking a Food Trend to New Levels of Flavour

10 ways to bring modern citrus flavours to your menu