Recipe of Speedy Spatchcock poussin glazed with orange and honey and festive slaw

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, spatchcock poussin glazed with orange and honey and festive slaw. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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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. Place the poussin on a chopping board, breast side down.

To begin with this recipe, we must first prepare a few components. You can cook spatchcock poussin glazed with orange and honey and festive slaw using 22 ingredients and 7 steps. Here is how you cook it.

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. Make ready 1 tbsp dried tarragon
5. Take 1/2 tsp turmeric
6. Take 1 tsp fenugreek
7. Make ready Zest of 1 orange
8. Make ready 1 tbsp orange juice
9. Take 1 tbsp honey
10. Prepare 1 tbsp olive oil
11. Take Pinch sea salt
12. Get Slaw
13. Prepare 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. Get 1 tbsp orange juice
18. Take 5 tbsp light mayonaise
19. Prepare 1 pinch sea salt
20. Get 1 pinch black pepper
21. Take Flat leaf parsley chopped (optional)
22. Get 50 g red pepper finally sliced

Sounds fancy but it's really simple to cook this restaurant quality dish of roasted spatchcock with a spiced honey glaze. Spatchcocks are butterflied and marinaded, and then chargrilled for maximum flavour. For maximum results, barbecue over coals for that extra smoky Spatchcock with oranges and grapes. The Ligurian kitchen often utilises game meat and fowl, and this dish is traditionally cooked with guinea fowl.

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.

For maximum results, barbecue over coals for that extra smoky Spatchcock with oranges and grapes. The Ligurian kitchen often utilises game meat and fowl, and this dish is traditionally cooked with guinea fowl. Spatchcocking is the secret to making the best turkey you've ever had-in half the time. Spatchcocked Turkey with Anise and Orange. This Honey-Soy Glazed Spatchcock Chicken is juicy, savory, crispy, and utterly delicious.

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