Spatchcock poussin glazed with orange and honey and festive slaw

Name: Spatchcock poussin glazed with orange and honey and festive slaw
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 1 poussin; 2 cloves garlic minced; 1 tbsp dried tarragon; 1/2 tsp turmeric; 1 tsp fenugreek; Zest of 1 orange; 1 tbsp orange juice; 1 tbsp honey; 1 tbsp olive oil; Pinch sea salt; 100 g York cabbage (finally sliced); 50 g leek (finally sliced); 1 small carrot grated; 30 g died cranberries; 1 tbsp orange juice; 5 tbsp light mayonaise; 1 pinch sea salt; 1 pinch black pepper; Flat leaf parsley chopped (optional); 50 g red pepper finally sliced

Fittest Chef @fittestchef

Belfast

When winter and christmas are behind the corner its absolutely fine to light the Bbq. Trust me.. It's all worth it. Its all about getting the perfect results when it comes to cooking the meats and their outstanding bbq flavours.
#mycookbook

Fittest Chef @fittestchef

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Ingredients

40/30 mins

2 people

1poussin
Glaze
2 clovesgarlic minced
1 tbspdried tarragon
1/2 tspturmeric
1 tspfenugreek
Zest of 1 orange
1 tbsporange juice
1 tbsphoney
1 tbspolive oil
Pinchsea salt
Slaw
100 gYork cabbage (finally sliced)
50 gleek (finally sliced)
1small carrot grated
30 gdied cranberries
1 tbsporange juice
5 tbsplight mayonaise
1 pinchsea salt
1 pinchblack pepper
Flat leaf parsley chopped (optional)
50 gred pepper finally sliced

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Steps

40/30 mins

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.