Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, spatchcock poussin glazed with orange and honey and festive slaw. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Score the sides of the fish. Take the poussins out of the bag, reserving the marinade to make the sauce. Arrange the poussins, breast-side up, in a large roasting tin and drizzle over the honey. Measure the cornflour into a jug, add the marinade and mix until smooth.

Spatchcock poussin glazed with orange and honey and festive slaw is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Spatchcock poussin glazed with orange and honey and festive slaw is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have spatchcock poussin glazed with orange and honey and festive slaw using 22 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Spatchcock poussin glazed with orange and honey and festive slaw:

1. Make ready 1 poussin
2. Make ready Glaze
3. Make ready 2 cloves garlic minced
4. Prepare 1 tbsp dried tarragon
5. Get 1/2 tsp turmeric
6. Make ready 1 tsp fenugreek
7. Make ready Zest of 1 orange
8. Take 1 tbsp orange juice
9. Take 1 tbsp honey
10. Make ready 1 tbsp olive oil
11. Prepare Pinch sea salt
12. Take Slaw
13. Take 100 g York cabbage (finally sliced)
14. Prepare 50 g leek (finally sliced)
15. Take 1 small carrot grated
16. Make ready 30 g died cranberries
17. Prepare 1 tbsp orange juice
18. Take 5 tbsp light mayonaise
19. Get 1 pinch sea salt
20. Prepare 1 pinch black pepper
21. Prepare Flat leaf parsley chopped (optional)
22. Prepare 50 g red pepper finally sliced

With this recipe, the poussins are basted during roasting with a delicious orange and Earl Grey tea mixture. Spatchcocking a poussin reduces the cooking time further still. To spatchcock the poussins, place each bird in turn breast side down on a chopping board. Using a good pair of kitchen scissors, cut down either side of the backbone then remove the bone.

Instructions 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.

To spatchcock the poussins, place each bird in turn breast side down on a chopping board. Using a good pair of kitchen scissors, cut down either side of the backbone then remove the bone. Spatchcocked poussins don't take nearly as long as chicken and this recipe with herbs, garlic and lemon can be cooked in the oven or on the barbecue. Maple & bourbon glazed poussins go so well with a cornbread stuffing - it makes a delicious alternative Sunday roast. poussins. orange juice. clear honey. Where's the full recipe - why can I only see the ingredients?

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