Skills - Post Secondary Cooking Hot Appetizers

Hot appetizer creations from cook ng group two on day one. Required ingredients were Cornish hen and Anjou pear; and plates had to contain a fruit sauce and at least one garnish.

Cornish hen filled with spinach and herbs, sauteed spinach,
toasted almonds, shallots, olive oil poached tomato, orange
phyllo crisp, pear tarragon fluid gel, pear gastrique.

Smoked hen breast, pear tortellini, sunny side up egg,
beurre noisette with apples and pears, pressed pear discs.

Almond crusted ballontine of Cornish game hen, parsnip puree,
spiced apple chutney. haricot vert, Anjou pear hen gastrique.

Cornish hen ballontine stuffed with fruits, pear sauce, sauteed spinach.

Cornish hen stuffed with boudin blanc, cauliflower puree,
seared cauliflower, pear lemon sauce. 

Stuffed Cornish hen leg with herbs mousseline and pear port gastrique.

Roasted Cornish hen gallontine stuffed with pear
red pepper and thyme served on a bed of brown butter couscous,
 topped with fried leeks, and drizled with Anjou pear sauce.

Seared half breast of Cornish hen, gruyere and apple stuffed half leg,
quinoa chive crisp, pear and balsamic gastrique.