Summer Solstice Sharing Platter | Chimichurri Rump Steak
Sharing Dish | Harissa Chicken & Zesty Yoghurt, Chorizo Salad, Greek Style Salad, Sourdough
The sun is shining! Gather together with friends and family to celebrate the longest day of the year with this extra special Summer Solstice Sharing Platter. Serve up tender 21 day aged rump steak drizzled with chimichurri, harissa spiced chicken on zesty yoghurt, Greek style salad, chorizo salad and sourdough baguette to load with all those delicious flavours.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
50 grams
Harissa Paste
(Contains Sulphites)
4 unit(s)
British Chicken Thighs
60 grams
Diced Chorizo
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
125 grams
Baby Plum Tomatoes
1 unit(s)
Baby Cucumber
2 unit(s)
Spring Onion
12 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
50 grams
Greek Style Salad Cheese
(Contains Milk)
1 unit(s)
Lemon
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
40 grams
Pea Shoots
120 grams
Peas
45 grams
Zhoug Style Paste
Not included in your delivery
6 tbsp
Olive Oil
1 tbsp
Honey
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the steaks from your fridge to allow them to come up to room temperature
b) In a medium bowl, combine the harissa paste, 2 tbsp olive oil and the honey (see pantry for amount).
c) Add the chicken thighs to the bowl and toss to coat in the harissa dressing
d) Pop onto a baking tray and place onto the top shelf of your oven until cooked and lightly charred, 16-18. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) Meanwhile, heat a large frying pan on medium-high heat (no oil). Once hot, add the chorizo and fry until it starts to brown, 3-4 mins, then remove from the pan and set aside to cool.
b) Remove the bread from the packaging and cut widthways into thick slices. Pop onto a baking tray and drizzle with olive oil. Season with salt and pepper, then bake on the middle shelf of your oven until toasted and golden, 8-10 mins.
a) While the bread bakes, quarter the baby plum tomatoes. Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways. Trim and thinly slice the spring onions.
b) In a medium bowl, combine the red wine vinegar and 2 tbsp olive oil. Season with salt and pepper, then toss through the tomatoes, cucumber and spring onions.
c) Crumble in the Greek style cheese, toss to coat, then pop into a serving dish and set aside.
a) Zest and juice the lemon.
b) In a small bowl, combine a pinch of lemon zest with the Greek style yoghurt. Season with pepper and set aside.
