DISHPATCH Fragrant Middle Eastern Poussin Instructions

DISHPATCH Fragrant Middle Eastern Poussin

Specifications

• Cooking Time: 1hr 15mins
• Serves: 2
• In the Box:
  • Pistachio & feta dip (contains milk, tree nuts)
  • Flatbread (contains gluten)
  • Poussin (contains soybeans, sesame, sulphites)
  • Tamarind, soy & honey glaze (contains soybeans, sulphites)
  • Paprika, za’atar & garlic potatoes

Product Usage Instructions

1. Remove everything from the fridge and bring it to room temperature, except for the labneh.
2. Cut dates, wash watercress, and pat dry.
3. Remove poussin from packaging, place in oven dish skin-side up with water, cover with foil, and bake.
4. Spread potatoes on a tray after 10 minutes, bake separately.
5. Remove potatoes, glaze poussin, increase heat, bake poussi  until crispy.
6. Prepare salad with watercress, dates, and orange.
7. Warm flatbread, slice into quarters.
8. Spread pistachio & feta dip on a plate.
9. Serve poussin drizzled with glaze at the center of the table to share.
10. Rest poussin for 5 minutes before serving.

PRODCT INFORMATION

by Sabrina Ghayour Pistachio & feta dip Fragrant spatchcock poussin in tamarind, soy & honey glaze Date, orange & toasted almond salad Paprika, garlic & lemon potatoes Flatbread — Apple & golden raisin börek, vanilla labneh

COOKING INSTRUCTIONS

COOKING TIME: 1HR 15MINS SERVES: 2
IN THE BOX:
Pistachio & feta dip (milk, tree nuts) Flatbread (gluten) Poussin (soybeans, sesame,

sulphites) Tamarind, soy & honey glaze
(soybeans, sulphites)
Paprika, za’atar & garlic potatoes (wheat (gluten), sesame, sulphites)

Medjool dates & toasted almond
flakes (tree nuts)
Orange segments
Watercress
Cinnamon vinaigrette (sulphites) Apple & golden raisin börek (wheat
(gluten), milk, sulphites) Vanilla labneh (milk)

Remove everything from the fridge and bring it to room temperature, apart from the labneh. Cut the dates open, remove the stone and slice each into four pieces. Wash the watercress and gently pat dry.
Preheat the oven to 220°C/200°C fan/ gas mark 7.

1. Remove both poussin from the packaging and place in an oven dish skin-side up, pouring 100ml of hot water in the bottom of the dish. Loosely cover with tin foil and place on the bottom shelf of the oven.
2. After 10 minutes, evenly spread the paprika, za’atar & garlic potatoes on a separate tray, place into the oven on the top shelf. Set a timer for 20 minutes.
3. Once the timer is done, remove the potatoes from the oven and set aside. Remove the foil from the poussin, and brush with the tamarind, soy & honey glaze. Turn the oven to its highest heat, then place the poussin on the top shelf for 10 minutes until the skin is crispy.
4. Place the watercress in a mixing bowl and pour over half the dressing, season with salt and mix through. Transfer to the side of two serving plates, then scatter the pitted Medjool dates and orange on top. Pour
   over the remaining dressing and garnish with toasted almond flakes.
5. Sprinkle the flatbread with a little water and place on the top shelf to warm for 1 minute, then slice into quarters.
6. Spread the pistachio & feta dip onto a small serving plate.
7. Transfer the poussin to a serving plate, drizzle with the glaze from the tray and serve in the centre of the table to share.

Please note, the poussin contains small bones.
Turn the oven to 220°C/200°C fan/ gas mark 7 and preheat a baking tray.
APPLE & GOLDEN RAISIN BÖREK WITH LABNEH

1. Place the apple & golden raisin börek, still in its bamboo tray, onto a preheated baking tray and bake for 25–30 minutes until golden.
2. Remove from the oven, then allow to rest for 5 minutes.
3. Carefully lift the börek onto two plates and finish with a spoonful of vanilla labneh on the side, and a dusting of icing sugar if you have it.

ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.

STORAGE & USE-BY DATE
Transfer all components to the fridge as soon as received. Ensure all chilled items are cold on arrival.
Use by: Day Month Year

RECYCLING
Scan here for instructions.

INGREDIENTS & ALLERGENS
Pistachio & Feta: feta cheese (milk), dill, garlic, coriander, red chilli, yoghurt (milk), lemon, salt, olive oil, sunflower oil, pistachio (treenuts). Flatbread: flour (gluten). Poussin: poussin, turmeric, garlic, pul biber, soy sauce (soybeans), tahini (sesame), honey, salt, black pepper, ginger (sulphites). Tamarind, soy & honey glaze: tamarind concentrate (sulphites), soy sauce (soybeans), honey. Paprika, za’tar & garlic potatoes: potatoes (sulphites), olive oil, sunflower oil, paprika, za’atar (wheat (gluten), sesame seeds, thyme, vegetable oil, turmeric, citric acid, sumac), garlic, pepper. Dates & toasted almond flakes: dates, almonds (treenuts). Orange segments. Watercress. Cinnamon vinaigrette: extra virgin olive oil, pomegranate molasses, red wine vinegar (sulphites), cinnamon, table salt, black pepper. Apple & golden raisin börek: wheat flour (gluten), water, cornstarch, sunflower oil, glucose, salt, potassium sorbate (E202), cysteine, butter (milk), panko breadcrumbs (gluten), caster sugar, ground cinnamon, ground ginger, lemon, cornflour, raisins (sulphites), apple. Vanilla labneh: yoghurt (milk), vanilla, icing sugar.

FAQs