Experience the joy of dining outdoors with perfectly planned food logistics. Whether you’re serving straight from the oven or hours later, these recipes will ensure a delightful meal. Try the tray of roast vegetables, which can be enjoyed hot or spooned out of a container later on. You can also prepare a bean salad ahead of time and dress it when needed. For a main course, indulge in a whole roast chicken that can be served as is or enjoyed cold in a sandwich.
First up is the roast chicken with apricots and preserved lemon. Feel free to substitute apricots with any other dried fruit of your choice. Just make sure to rehydrate it first if it’s firm. Prepare the chicken in advance, chill it, and then cook it when you’re ready. Don’t forget to take it out of the fridge an hour beforehand. Season the chicken with salt, stuff it with shallots and thyme, and roast it until crispy and golden. Serve it straight from the pan, with the pan juices on top.
Next, we have the roast fennel and tomatoes with chickpeas and black olives. This one-tray wonder is a perfect summer side dish that pairs well with crusty bread or pasta. Roast tomatoes, chickpeas, garlic, and fennel until soft and charred. Before serving, make a herb dressing with basil, parsley, olive oil, lemon juice, and black olives. Drizzle half the dressing over the cooked vegetables and sprinkle the remaining fennel and chilli mixture on top.
Lastly, enjoy a green bean salad with aquafaba aioli. This dish combines cooked and raw beans for a refreshing salad or slaw. Make the aioli using aquafaba, vinegar, mustard, garlic, salt, and pepper. Slowly drizzle in olive oil until the mixture emulsifies. Boil and cool the green beans and runner beans, then toss them with almonds, coriander seeds, sugar snap peas, mangetout, spring onions, tarragon, and lemon peel. Create layers of salad and aioli on a platter, marbling the aioli through the vegetables for a visually appealing dish.
With these well-planned recipes, you can enjoy a delightful dining experience outdoors.
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