Summer Solstice Steak & Chicken Sharing Platter
Herby Rump Steak, Harissa Chicken, Greek Style Salad
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
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)
Lemon
1 unit(s)
Baby Cucumber
2 unit(s)
Spring Onion
50 grams
Greek Style Salad Cheese
(Contains Milk)
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
45 grams
Zhoug Style Paste
Not included in your delivery
4 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, half the olive oil and the honey (see pantry for both amounts).
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) Remove the bread from the packaging and cut widthways into thick slices.
b) 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.
b) Zest and juice the lemon.
c) Trim the cucumber, then halve lengthways. Cut lengthways into roughly 1cm wide strips, then cut into 1cm pieces widthways.
d) Trim and thinly slice the spring onion.
b) In a medium bowl, combine the half the lemon juice (add more if you'd prefer) and the remaining olive oil (see pantry for amount). 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.
b) In a small bowl, combine a pinch of lemon zest with the Greek style yoghurt. Season with pepper and set aside.
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.
a) Spoon the lemon yoghurt onto a serving plate and spread slightly with the back of the spoon.
b) 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 and bread to finish.
