Meat platter

By Jason Skrobar
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Buy a whole rotisserie chicken, debone and cut into bite sized pieces. Pair this with a creamy avocado sauce. Next up, grill a flank steak and serve it with a slightly spicy romesco sauce. Finish this platter with bite sized rosemary roasted potatoes and some grilled bread.

SERVES
4
 TO
6
TOTAL TIME

Ingredients

Creamy avocado sauce:

  • 3 avocados, halved and pitted
  • 1/4 cup sour cream
  • 2 limes, juiced and zested
  • 2 tablespoons olive oil
  • 1/2 cup chives, roughly chopped
  • 1 clove garlic, chopped
  • Salt and pepper to taste

Romesco sauce:

  • 2 tomatoes, cored and cut into 4 pieces
  • 2 red bell peppers, halved and seeded
  • 3 cloves garlic
  • 1/2 cup almonds
  • 2 slices of ciabatta, cut into 1” cubes
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/4 cup olive oil
  • 2 tablespoons sherry vinegar

Directions

For the avocado sauce:

  1. Add all ingredients to a food processor and blend until smooth and creamy. Season with salt and pepper.

For the romesco sauce:

  1. Pre heat oven to 400°.
  2. Line a baking sheet with aluminum foil. Add tomatoes, peppers and garlic, drizzle with olive oil and a dash of salt. Roast veggies for about 20-25 mins. Meanwhile, toast almonds in a pan oven medium heat making sure not to burn them (constantly swirling the pan helps to evenly toast your nuts). Once the almonds have been toasted and the veggies roasted and cooled, throw all the ingredients into a food processor and blend for about one to two minutes (this sauce should come together very quickly).

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