Thai Spiced Spatchcock Poussin



2 tsp Schwartz Thai 7 Spice Stir-Fry Seasoning
1 tbsp toasted sesame oil
1 tbsp clear honey
1 tsp Bart Fresh Ginger in Sunflower Oil
½ lime
450g pack Waitrose Fresh British Spatchcock Poussin


  1. Preheat the oven to 190C, gas mark 5. Mix together the Thai spice, oil, honey, ginger and a squeeze of lime juice. Rub or spoon the mixture over the poussin and place in a roasting tin.
  2. Cook the poussin according to the pack instructions until cooked through and the juices run clear. Cut in half and serve with steamed tenderstem broccoli and mashed potato with 1-2 teaspoons of red Thai curry paste stirred through.


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