Recipe of Gordon Ramsay Spatchcock poussin glazed with orange and honey and festive slaw

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, spatchcock poussin glazed with orange and honey and festive slaw. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Spatchcock poussin glazed with orange and honey and festive slaw is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Spatchcock poussin glazed with orange and honey and festive slaw is something that I’ve loved my whole life. They are fine and they look fantastic.

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 get started with this particular recipe, we have to prepare a few components. You can have spatchcock poussin glazed with orange and honey and festive slaw using 22 ingredients and 7 steps. Here is how you can achieve that.

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

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

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.

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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