Recipe of the week: Cornish hen: A Latin take on a Nobu favorite

Thomas Buckley, the executive chef at Nobu Miami, was inspired by the city's Latin American culinary influences to create a risotto stuffing using wild rice, onion, garlic, and green peppers.

While working at Nobu London, chef Thomas Buckley used cabbage as a stuffing for this popular preparation of Cornish hen. Later, after taking the position of executive chef at Nobu Miami, he was inspired by the city’s abundant Latin American culinary influences to create a new version that uses wild rice in a risotto made with onion, garlic, and green peppers.

The trick is not to hurry, Buckley writes in Nobu Miami: The Party Cookbook (Kodansha), co-written with Nobu’s founder, Nobu Matsuhisa. “How very Latin!” Slow cooking draws out the sweetness of the vegetables. And “you won’t believe how well the crispy poussin skin goes” with the “mellow wild rice.”

Subscribe to The Week

Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

SUBSCRIBE & SAVE
https://cdn.mos.cms.futurecdn.net/flexiimages/jacafc5zvs1692883516.jpg

Sign up for The Week's Free Newsletters

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Sign up
To continue reading this article...
Continue reading this article and get limited website access each month.
Get unlimited website access, exclusive newsletters plus much more.
Cancel or pause at any time.
Already a subscriber to The Week?
Not sure which email you used for your subscription? Contact us