Roasted Spatchcocked Poussin with Redcurrant Sauce

Ingredients

  • 8 tablespoons water
  • 4 teaspoons cornflour
  • 4 tablespoons redcurrant jelly
  • 2 teaspoons white wine vinegar
  • 8 tablespoons red wine
  • For the sauce:
  • 1 garlic clove, crushed
  • + 5 more ingredients
    • 1 teaspoon paprika
    • 1 teaspoon cumin seeds
    • 1 tablespoon honey
    • 125g butter
    • 2 spatchcocked poussin

View full recipe at SpringPad

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