Fast Guide to Serving Perfect Spatchcock poussin glazed with orange and honey and festive slaw

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We hope you got benefit from reading it, now let's go back to spatchcock poussin glazed with orange and honey and festive slaw recipe. You can have spatchcock poussin glazed with orange and honey and festive slaw using 22 ingredients and 7 steps. Here is how you cook it.

To cook an extraordinary Spatchcock poussin glazed with orange and honey and festive slaw, here are the ingridients required:

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

After readying the ingridients, now you are ready to cook your tasty Spatchcock poussin glazed with orange and honey and festive slaw by following the procedures below:

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..

In addition, a wealth of heart-healthy vitamins and minerals come in each spatchcock. My thought was to do the aïoli with the new season's veg that usually land in April, for a slightly different taste - greener if you like, but still with proper backbone. You might be lucky enough to come across garlic leaves, which have a tiny season. Add them at the last minute to your pot of simmering greens. Spatchcocking is the secret to making the best turkey you've ever had-in half the time.

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

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