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The ingredients needed to cook Spatchcock poussin glazed with orange and honey and festive slaw:
- Use 1 of poussin.
- Prepare of Glaze.
- Provide 2 cloves of garlic minced.
- Get 1 tbsp of dried tarragon.
- You need 1/2 tsp of turmeric.
- Provide 1 tsp of fenugreek.
- Provide of Zest of 1 orange.
- Use 1 tbsp of orange juice.
- Prepare 1 tbsp of honey.
- You need 1 tbsp of olive oil.
- Prepare Pinch of sea salt.
- Get of Slaw.
- Prepare 100 g of York cabbage (finally sliced).
- You need 50 g of leek (finally sliced).
- Get 1 of small carrot grated.
- Get 30 g of died cranberries.
- Use 1 tbsp of orange juice.
- Take 5 tbsp of light mayonaise.
- Provide 1 pinch of sea salt.
- Prepare 1 pinch of black pepper.
- Get of Flat leaf parsley chopped (optional).
- You need 50 g of red pepper finally sliced.
Steps to make Spatchcock poussin glazed with orange and honey and festive slaw:
- 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).
- 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..
- To make a slaw, mix all of the ingredients from the slaw section..
- Light the Bbq to about 180 - 200 ° C (medium heat).
- Place the bird on the Bbq skin up. Close the lid. Cook it for about 25 minutes checking ocassionaly..
- 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..
- Let it rest for few minutes. Cut the poussin in the half and serve..
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