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Prep 5 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 2 Gressingham spatchcock poussin, with sea salt & four pepper seasoning
  • 2 tbsps of jalapeño chilli jam.
  • 1 orange, juice only.
Sticky JuneMas Festive Poussin Sticky JuneMas Festive Poussin

Sticky JuneMas Festive Poussin

Aldi have decided to celebrate Christmas all over again in the name of Junemas! So they asked me to come up with a mouth-watering recipe using their Junemas range (available in stores now).


I selected 2 Gressingham spatchcock poussin which are flavoured with sea salt & four pepper seasoning. I also made a sticky glaze using the new jalapeño chilli jam mixed with freshly squeezed orange.


Roasted in the oven and finished off with the glaze. I served the poussin alongside a feta salad and potato wedges giving us a feeling of a Summers Christmas Day.


  1. Lay the poussin’s flat skin-side up on a baking tray and pop into a preheated oven set at a 170℃ for 20 minutes.
  2. Place the chilli jam and orange juice into a bowl and mix.
  3. Once the 20 minutes are up carefully take the poussin’s out of the oven. Brush them with half of the chilli and orange mixture and pop back into the oven for another 10 minutes. Then take them out again, brush over the other half of the chilli and orange mixture and pop back into the oven for another 5 minutes.
Sticky JuneMas Festive Poussin Sticky JuneMas Festive Poussin

Sticky JuneMas Festive Poussin

Aldi have decided to celebrate Christmas all over again in the name of Junemas! So they asked me to come up with a mouth-watering recipe using their Junemas range (available in stores now).


I selected 2 Gressingham spatchcock poussin which are flavoured with sea salt & four pepper seasoning. I also made a sticky glaze using the new jalapeño chilli jam mixed with freshly squeezed orange.


Roasted in the oven and finished off with the glaze. I served the poussin alongside a feta salad and potato wedges giving us a feeling of a Summers Christmas Day.

favorite
print
like
Prep 5 minutes
Total 35 minutes
Serves
US | Metric
Ingredients
  • 2 Gressingham spatchcock poussin, with sea salt & four pepper seasoning
  • 2 tbsps of jalapeño chilli jam.
  • 1 orange, juice only.
  1. Lay the poussin’s flat skin-side up on a baking tray and pop into a preheated oven set at a 170℃ for 20 minutes.
  2. Place the chilli jam and orange juice into a bowl and mix.
  3. Once the 20 minutes are up carefully take the poussin’s out of the oven. Brush them with half of the chilli and orange mixture and pop back into the oven for another 10 minutes. Then take them out again, brush over the other half of the chilli and orange mixture and pop back into the oven for another 5 minutes.