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Spanish Beef Casserole Tostadas gratin Chicken Drumsticks with Honey and Balsamic Vinegar

Mini batch cooking February 2024

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Fruit and vegetable section

  • ½ cup hummus
  • 2 red onions
  • 1 red pepper
  • 1 green pepper
  • 2 cups iceberg lettuce
  • 5 cloves garlic, chopped
  • 3 cups coffee mushrooms

Dry products section

  • 6 toasts
  • Sriracha Sauce (Adventurer's Version of Tostadas)
  • ½ cup red wine (adventurer’s version of Spanish beef casserole)
  • 2 tbsp olive oil
  • 1 large can (796 ml) diced tomatoes
  • 1 cup basmati rice
  • 3 bay leaves
  • ¼ cup toasted sesame seeds (adventurer version of honey balsamic chicken drumsticks)
  • ¼ cup balsamic vinegar
  • ¼ cup honey
  • ¼ cup soy sauce
  • 1 cup chicken broth

Fish section

  • 4 haddock fillets of 100 g each

Butchery section

  • 1 kg chicken drumsticks
  • 450 g lean ground beef

Dairy products section

  • 1 cup grated Tex Mex cheese
  • ½ cup sour cream

3h

1h30

4 portions

Se congèle

  1. Preheat oven to 400°F.
  2. Chop 5 cloves of garlic
  3. Place 1 kg of chicken drumsticks in a rectangular non-stick baking dish.
  4. In a bowl, mix ¼ cup balsamic vinegar, ¼ cup honey, ¼ cup soy sauce, 1 cup chicken broth, 3 cloves minced garlic and pepper to taste. Pour over the drumsticks. This is where the adventurous can add ¼ cup toasted sesame seeds.
  5. Cover and bake for 20 minutes. Remove the lid and bake for another 15 minutes.
  6. Chop 2 red onions, 1 green pepper, 1 red pepper, 3 cups of cremini mushrooms and 2 cups of iceberg lettuce. Set aside.
  7. In a non-stick saucepan with a lid, heat 2 tbsp of olive oil and brown 450g of lean ground beef for 2 minutes.
  8. Add 2 cloves minced garlic, 1 chopped green pepper, 1 chopped red onion, 3 cups chopped cremini mushrooms, 1 large can diced tomatoes, 1 cup basmati rice, 1 cup water, 3 bay leaves, salt and pepper to taste. Simmer, covered, for 20 minutes or until rice is cooked. This is where the adventurous can replace ½ water with ½ cup red wine.
  9. Preheat the oven to broil.
  10. Place the 6 tostadas on the work surface.
  11. Top with ½ cup hummus, 1 chopped red onion and 1 red pepper. Sprinkle with 1 cup shredded Tex Mex cheese.
  12. Place under the grill for 1 minute or until the cheese is lightly browned.
  13. Garnish with lettuce and sour cream when serving. This is where the adventurous can drizzle with sriracha sauce.
  • 1 cutting board
  • 1 chef's knife
  • 1 paring knife
  • Measuring spoons
  • Measuring cups
  • Mixing bowls
  • 1 wooden spoon
  • 1 large non-stick saucepan
  • 1 large baking sheet
  • 1 rectangular baking dish
  • Empty containers (storage or freezing)

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