Ingredients
1¾lbboiling potatoes,(about 5)
1½lbportobello mushrooms,(about 4)
4tbspcooking oil
1¼tspsalt
¾tspfresh ground black pepper
2cornish hens,(about 1¼ lbs each)
cupolive oil
1clovegarlic
½cupflat leaf parsley,chopped
Preparation
Put the potatoes in a medium saucepan of salted water.
Bring to a boil, reduce the heat, and cook at a gentle boil for about 30 minutes until tender. Drain.
Meanwhile, light the grill.
Coat the portobello caps with 2 tablespoons of the cooking oil and sprinkle with salt and pepper.
Grill the portobellos for about 15 minutes, turning, until browned and just done.
Coat the hens with the remaining 2 tablespoons cooking oil.
Sprinkle with salt and pepper.
Grill over moderate heat for 12 minutes.
Turn and cook for about 12 minutes longer until just done.
When the potatoes and portobellos are cool enough to handle, peel the potatoes and cut them and the portobellos into ¼-inch slices
Put them in a large bowl and add the olive oil, garlic, parsley and the remaining salt and pepper.
Mound on plates and top with the hens
