Recipe of Award-winning 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 cook spatchcock poussin glazed with orange and honey and festive slaw using 22 ingredients and 7 steps. Here is how you do that.

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

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

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..

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