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Sticky Citrus Chicken

Picanha Steak & Flatbreads

Asparagus & Baby Courgette

Red Chimichurri

Menu details

Prepare to crank up the fun this summer with Jack’s sizzling barbecue menu. They’ll catapult your cooking to new heights with dishes inspired by global flavours that are perfect for sharing in the sunshine. If the smoky smell of chargrilled meat on a sunny day is your idea of a dream summer, this is your go to menu. British rump cap beef steak in artisan flatbreads and sticky citrus chicken top the bill, with salad and chimichurri too.

The menu has been created by MasterChef UK Finalist Jack Lucas

Important info

Kit will arrive on your selected date
Cook within 48 hours of delivery
Store chilled ingredients in the fridge on arrival

Nutritional information

Estimated prep and cook time:

60 mins

Special equipment:

Blender

Ingredients from your kitchen:

Salt
Pepper
Sugar

Key info

Hero ingredient

Picanha steak

This cut of beef is taken from the top rump of the animal and is extremely popular in Brazil. This cut will not be easily sourced from your local supermarket and takes a skilled butcher to perfect. For the best results a picanha shouldn't be more than 1 - 1.5kg in weight and should have an approx 1.5cm cap of fat. When cutting whole picanha steaks it's important to cut with the grain but confusingly once cooked and rested the final slices of steak should be slice with the grain for maximum tenderness.

Recipe details

Picanha Steak with Flatbreads

Beef

Summary

A succulent cut of beef, thinly sliced and placed into artisan toasted flatbreads. Best served with a homemade chimichurri.

Key facts

20 mins

626

Allergens

Gluten. May Contain Soya.

Health Nugget

Red meat such as beef is rich in protein and iron as well as being one of the main sources of vitamin B12 which is involved in red blood cell formation.

Kitchen Tips

For added flavour, make sure you fully render the fat on the bbq before turning and cooking the rest of the meat.

Equipment Required

Knife and a chopping board.

Ingredients

Picanha steak

Salt*

Pepper*

Flatbreads

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

Energy (kcal)

626

Fat (g)

Carbohydrate (g)

Based on 2 person recipe and uncooked raw ingredients provided.

Sticky Citrus Chicken

Chicken

Summary

A crowd pleasing dish using sweet sticky honey and a zingy orange marinade.

Key facts

35 mins

625

Allergens

None

Health Nugget

Chicken is rich in iron and is a fantastic source of lean protein, essential for muscle growth and repair. The citrus marinade is rich in vitamin C which increases the absorption of iron in the body, making it the perfect pairing for chicken.

Kitchen Tips

If you have time, marinade the chicken overnight to enhance the flavours and tenderise the meat.

Equipment Required

Pestle and mortar, zester, knife, chopping board, roasting tin and a small saucepan.

Ingredients

Garlic cloves

Salt*

Pepper*

Sweet smoked paprika

EVOO

Fresh thyme

Orange

Lemon

Chicken

Honey

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

Energy (kcal)

625

Fat (g)

Carbohydrate (g)

9.2

Based on 2 person recipe and uncooked raw ingredients provided.

Red Chimichurri

Vegan

Summary

A traditional South American herb sauce, this version combines peppers, onions, tomatoes and chillies for a sweet spicy condiment.

Key facts

25 mins

235

Argentina

Heat

Allergens

Sulphites

Health Nugget

Brightly coloured peppers and tomatoes are rich sources of the antioxidant 'beta-carotene' - a compound which is converted in the body to Vitamin A and is essential for eye and immune health.

Kitchen Tips

To enhance the flavours, make the chimichurri a few hours in advance and keep chilled. To store, add a thin layer of oil to cover the sauce and keep it fresh.

Equipment Required

Knife, chopping board and a blender.

Ingredients

Red onion

Red pepper

Tomato

Spring onions

Fresh red chilli

Fresh parsley

Red wine vinegar

Sugar*

EVOO

Salt*

Pepper*

*From your kitchen

Macros Per Person

NUTRITION

PER PERSON

Protein (g)

2.3

Energy (kcal)

235

Fat (g)

Carbohydrate (g)

Based on 2 person recipe and uncooked raw ingredients provided.

Griddled Asparagus & Baby Courgette

Vegetarian

Summary

A fresh summer salad with contrasting textures and flavours of charred courgette and asparagus with a tangy feta finish.

Key facts

10 mins

487

Allergens

Milk

Health Nugget

Asparagus is rich in folic acid and feta is an excellent vegetable based source of Vitamin B12, both of which are involved in red blood cell formation.

Kitchen Tips

Use the middle of the BBQ to cook the asparagus and courgette as this is where most of heat is. This allows for charring of the vegetables but not overcooking them.

Equipment Required

Peeler, knife, chopping board and a hand whisk.

Ingredients

Asparagus

Baby courgettes

Honey

EVOO

Lemon

Salt*

Pepper*

Feta cheese

*From your kitchen