Summer Solstice Steak & Chicken Sharing Platter
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Summer Solstice Steak & Chicken Sharing Platter

Herby Rump Steak, Harissa Chicken, Greek Style Salad, Chorizo Salad

Allergens:
Sulphites
Cereals containing gluten
Sesame
Soya
Milk

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.

Preparation Time25 minutes
Cooking time30 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

21 Day Aged Rump Steaks

50 grams

Harissa Paste

(Contains Sulphites)

4 unit(s)

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

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Nutritional information

Energy (kJ)5855 kJ
Energy (kcal)1399 kcal
Fat95.2 g
of which saturates25.1 g
Carbohydrate43.5 g
of which sugars22 g
Protein96.8 g
Salt4.35 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Bowl
Chopping Board
Knife
Large Frying Pan
Large Bowl
Small Bowl

Instructions

1

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.

2

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.

3

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 onion.

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 onion.

c) Crumble in the Greek style cheese, toss to coat, then pop into a serving dish and set aside.

4

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.

c) In a large bowl, combine the lemon juice and 2 tbsp olive oil. Season with salt and pepper, then set aside.

5

a) Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

b) Once hot, lay the steaks into the pan and fry until browned, 1-2 mins on each side. Lower the heat to medium and cook for another 2-3 mins on each side if you want them medium-rare. TIP: Cook for 1-2 mins extra on each side if you like it more well done.

c) Once cooked, transfer to a board, cover and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. It's safe to eat when browned on the outside.

6

a) Add the pea shoots, peas and cooked chorizo to the bowl of lemon dressing, then toss to combine. Transfer to a serving bowl.

b) Spoon the lemon yoghurt onto a serving plate and spread slightly with the back of the spoon. Place the cooked harissa chicken thighs on top of the yoghurt, drizzling any remaining cooking juices from the tray over the chicken.

c) Once rested, slice the steaks into 1cm thick slices and lay onto your serving platter, then drizzle the zhoug paste over your steak slices.

d) Serve the zhoug steak alongside your Greek style salad, harissa chicken, chorizo salad and bread to finish.