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Spatchcock poussin glazed with orange and honey and festive slaw
Spatchcock poussin glazed with orange and honey and festive slaw

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*We hope you got insight from reading it, now let’s go back to spatchcock poussin glazed with orange and honey and festive slaw recipe. To make spatchcock poussin glazed with orange and honey and festive slaw you need 22 ingredients and 7 steps. Here is how you cook it. *

The ingredients needed to cook Spatchcock poussin glazed with orange and honey and festive slaw:
  1. Prepare 1 poussin
  2. Take Glaze
  3. You need 2 cloves garlic minced
  4. Provide 1 tbsp dried tarragon
  5. Prepare 1/2 tsp turmeric
  6. Prepare 1 tsp fenugreek
  7. You need Zest of 1 orange
  8. You need 1 tbsp orange juice
  9. Take 1 tbsp honey
  10. Provide 1 tbsp olive oil
  11. You need Pinch sea salt
  12. Provide Slaw
  13. Get 100 g York cabbage (finally sliced)
  14. Get 50 g leek (finally sliced)
  15. Use 1 small carrot grated
  16. Take 30 g died cranberries
  17. Prepare 1 tbsp orange juice
  18. Provide 5 tbsp light mayonaise
  19. Get 1 pinch sea salt
  20. Provide 1 pinch black pepper
  21. Provide Flat leaf parsley chopped (optional)
  22. Provide 50 g red pepper finally sliced
Steps to make Spatchcock poussin glazed with orange and honey and festive slaw:
  1. Using a pair of kitchen shears, cut from the opening of the cavity down the middle through the centre of the bird (this is the opposite side of the breast). Once you have cut through, fold the bird out (a bit like a butterfly formation)
  2. To make a glaze, mix all of the ingredients from the glaze section. Using the brush cover the skin of the bird. Keep the remaining glaze.
  3. To make a slaw, mix all of the ingredients from the slaw section.
  4. Light the Bbq to about 180 - 200 ° C (medium heat)
  5. Place the bird on the Bbq skin up. Close the lid. Cook it for about 25 minutes checking ocassionaly.
  6. After 25 minutes turn the bird skin down and cook it for few minutes. Turn on the other side again and glaze it again. Close the lid down and cook it for few more minutes.
  7. Let it rest for few minutes. Cut the poussin in the half and serve.

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