A “Tickle Tray” because quite simply it tickles the taste buds!
This recipe is ideal for the leftover bits and bats you've got from the roast, stashed in the fridge, with a little imagination thrown in and it doesn't require a massive amount of prep!
It's inspired cooking “all in one” tray, a dive-in dish.
A Tickle Tray
You'll need a large baking tray which will be greased with either rapeseed or olive oil* – measuring 43x31 cms.
Serves 4-6 depending on size of appetites
2 chicken breasts stripped into large pieces from the slow cooker
250ml of the strained stock
Leftover roast potatoes and carrots from the roast cut
into large dice
OR
2 large cooked jacket spuds from your stash – peeled and cubed
OR
1kg cooked Charlotte potatoes, peeled and cut
into large dice – prep ahead then bag and fridge
250g diced chorizo – I buy it ready diced
OR
bacon bits from your boxed stash
2 medium red onions, sliced – prep, bag and fridge
mini sweet peppers, de-seeded and sliced -
prep, bag and fridge – 150g -
orange, yellow and red
6 cherry tomatoes – or small bunches x however
many servings required
50g black olives, pitted and sliced – optional
easy to obtain in jars
A sprinkle of sweet paprika or sumac - optional
**100g each of Panko breadcrumbs and grated Parmesan cheese to
garnish
OR
grated Mature Cheddar Cheese from your boxed stash
if you can't run to Parmesan
salt and black pepper
Bread of your choice to serve, with bowls of
balsamic vinegar and extra virgin olive oil for extra dipping
Method and assembly – be creative!
Grease your baking tray.
Pre-heat your oven 180fan/200c/Gas 6.
Using a large frying pan stir fry the chorizo, onions and peppers on a medium heat for 2/3 minutes, add the stock and then add the potatoes – set aside.
Scatter the chicken onto the tray and then the chorizo, onions, peppers and potatoes over the top. Cover evenly with the stock. Nestle the bunches of tomatoes on the top and scatter the black olives. Season with salt and black pepper, sprinkle with sweet paprika or sumac, complete the dish with Panko and Parmesan.
Bake in the oven for 20 minutes.
Serve straight to the table – make sure you have a heat proof surface and non slip proof mats to stop the tray moving around.
Serve with any good fresh bread of your choice – Italian would make the most sense with the bowls of balsamic vinegar and extra virgin olive oil mixed together for extra dipping.
You'll notice that I've not mentioned additional garlic or herbs in the recipe – they are already there – in the slow cooked chicken and therefore in the strained stock but if you'd like to add more of either, go for it – I'd use garlic paste and either oregano or garlic Italian seasoning.
I love pulling ingredients out of the fridge, ready to assemble and go – in addition to which minimal fuss, maximum flavour and one tray to actually wash up.
That's what I call thrift … next on the thrift list!
*Rapeseed oil is a light alternative to other cooking oils, it's low in saturated fat, so healthy! It can be used cold in a dressing or dip or heated and used in shallow and deep frying so the best of both worlds!
Olive oil has a range of health benefits too. By its nature it is a stronger flavour and can be used in a similar way to rapeseed oil but if you're not keen on olives then it's a no! You can sauté with it and so it is useful in cooking as well as salad dressings and mayonnaise.
It's purely a matter of personal taste.
**Panko aka Japanese breadcrumbs, they are coarser than ordinary breadcrumbs and so give a crunchier taste. If you can't afford ready-made Panko crumbs you can make your own :
2 slices of day-old white bread, crusts removed,
if you prefer
tear the bread into pieces and drop into a food
processors fitted with a blade. Blitz in bursts
until you have a large crumb
to dry the crumb, tear the bread and dry it out in a
low oven first, then process it as above
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