Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, spatchcock poussin glazed with orange and honey and festive slaw. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Spatchcock poussin glazed with orange and honey and festive slaw is one of the most favored of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Spatchcock poussin glazed with orange and honey and festive slaw is something which I’ve loved my entire life. They’re fine and they look fantastic.
Combine reserved rind, honey, juice, blended cornflour and stock, shallots and horseradish cream in pan, stir over heat until glaze boils and thickens. Recipe can be prepared a day ahead. Place spatchcocks on top of carrots and coat in oil and salt. In a saucepan over a medium-high heat, add sugar and cook until it begins to turn slightly golden and caramelised.
To get started with this particular 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 that.
The ingredients needed to make Spatchcock poussin glazed with orange and honey and festive slaw:
- Take 1 poussin
- Prepare Glaze
- Make ready 2 cloves garlic minced
- Take 1 tbsp dried tarragon
- Make ready 1/2 tsp turmeric
- Make ready 1 tsp fenugreek
- Prepare Zest of 1 orange
- Prepare 1 tbsp orange juice
- Take 1 tbsp honey
- Get 1 tbsp olive oil
- Prepare Pinch sea salt
- Take Slaw
- Make ready 100 g York cabbage (finally sliced)
- Get 50 g leek (finally sliced)
- Make ready 1 small carrot grated
- Prepare 30 g died cranberries
- Make ready 1 tbsp orange juice
- Prepare 5 tbsp light mayonaise
- Prepare 1 pinch sea salt
- Prepare 1 pinch black pepper
- Take Flat leaf parsley chopped (optional)
- Make ready 50 g red pepper finally sliced
Place the poussin in a small roasting tray. Rub the olive oil all over and season well with salt and pepper. Put the poussin breast side up and dot the butter on top. Firstly you need to prepare the marinade and spatchcock the poussin.
Instructions 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.
Put the poussin breast side up and dot the butter on top. Firstly you need to prepare the marinade and spatchcock the poussin. Cut the red pepper in half, remove the seeds and place in a roasting tray. Remove and cover with cling film. Doing so will remove all the Bookmarks you have created for this recipe.
So that is going to wrap this up for this special food spatchcock poussin glazed with orange and honey and festive slaw recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
