Warmer days are ideal for sharing food and sunshine with people you love. Think about the most enjoyable meals you have ever had and there is a strong possibility that many of them will have been served outside. It might have been at the beach or park, or in your own backyard.
This is picnic time, and also the time when many social invitations ask you to bring a plate. This week's recipes are suitable for carrying food out of your kitchen into someone else's or to picnics.
Although paper plates and plastic knives and forks are conveniently disposable, it's often easier to supply china or heavy plastic plates and stainless cutlery to prevent the inevitable flip-flop of a paper plate laden with food. It's also kinder to the environment.
We have an old picnic basket stored in a cupboard and filled with necessities such as napkins, plates, mugs, plastic glasses, cutlery, a cook's knife, salt and pepper, wipes, bottle/can opener, small chopping board, vacuum flask and a few plastic bags for rubbish. It's ready to pop in the car, along with the picnic rug and chilly bin.
Warmer temperatures encourage bacterial growth. As most foods should be eaten within an hour or two of being removed from the refrigerator, you'll need a chilled container to transport your perishable foods safely.
Ideally, your chilly bin should be pristine. Sterilise it first by washing with water and bleach. Wipe it dry and air it before chilling down with ice packs.
Place chilled foods in rigid plastic containers at the bottom of the bin and the more fragile foods on top. Keep hot and cold foods separate. Pre-heat or pre-chill insulated vacuum flasks by filling them with boiling or iced water respectively and standing for 15-20min.
Soups, casseroles or coffee will stay hot for three to four hours in heated vacuum flasks. Drinks, fruit salads and yoghurt will remain cool for several hours in chilled flasks. Enjoy.
RECIPES
FRENCH MUSHROOM TART
Pastry:
1 3/4 cups flour
125g chilled butter, chopped
1/2 teaspoon salt
1 egg
1-2 tablespoons iced water
Filling:
1/4 cup (10g) dried shiitake mushrooms
1 cup hot water
50g butter
2 onions, thinly sliced
350g assorted mushrooms, sliced
1 sprig thyme
freshly ground salt, black pepper, ground nutmeg to taste
1/2 cup cream
1 large egg
1 egg yolk
Combine the flour, butter and salt briefly in a food processor. Add the egg and process until well combined.
Add the water, a teaspoon at a time, if too dry. Roll into a ball.
Cover with film and chill for at least 1 hour before rolling.
Meanwhile, soak the dried mushrooms in the hot water for 1 hour.
Preheat the oven to 190C. Roll out the pastry to fit a lightly greased, 23cm loose-based flan. Prick the base lightly.
Place a sheet of baking paper in the flan and fill with baking beans or rice. Bake blind for about 25 minutes.
Remove the beans or rice and paper and cool.
Prepare the filling while the pastry is cooling and cooking.
Melt the butter in a frying pan. Add the onions, stir well, cover and cook on low for 20 minutes.
Drain the soaked mushrooms, squeeze dry and chop. Add all the mushrooms to the frying pan together with the thyme. Continue cooking for about 10 minutes. Season.
Whisk the cream and eggs. Place the mushroom filling in the flan and pour the cream mixture over. Bake for 15-20 minutes, until set.
Great served hot or cold with a crisp green salad.
Serves 4.
STIR-FRIED CHICKEN & PINEAPPLE SALAD
350g diced chicken
4 tablespoons lite honey mustard dressing
100g snow peas or sugar snap peas
1-2 tablespoons canola oil
1 red pepper, seeded and sliced thinly
1 1/2 cups fresh pineapple cubes
freshly ground black pepper to taste
Place the chicken in a bowl and marinate in 2 tablespoons of the lite honey mustard dressing for at least 30 minutes.
Discard the stems and cut the peas in half diagonally.
Heat a little oil in a wok or frying pan on high heat. Stir-fry the peas and red pepper for 30-40 seconds. Add the pineapple and continue stir-frying for another 30-40 seconds. Turn into a wide shallow bowl to cool.
Heat a little more oil and stir-fry the chicken for 3-4 minutes or until cooked and golden. Combine with the vegetables. Cool, then chill.
Just before serving, toss with the remaining 2 tablespoons of dressing. Serves 4.
CREAMY POTATO SALAD
Add diced cooked meat or salmon for a more substantial salad. Or add diced green peppers, blanched asparagus pieces and/or celery.
500g baby potatoes or salad potatoes
1/4 cup each: low-fat mayonnaise, French dressing
3 tablespoons sour cream
freshly ground salt and pepper to taste
2 spring onions, diced
3 tablespoons capers, rinsed and drained
2 tablespoons each: lightly toasted sunflower seeds, finely chopped parsley
Steam or boil the potatoes, until just tender. Drain and cool in a bowl.
Combine the mayo with the French dressing and sour cream.
Toss the potatoes with the salt, pepper, dressing, spring onions and capers. Serve sprinkled with the seeds and parsley. Serves 4-6.
STRAWBERRY CAKE
This cake is a rosy strawberry pink inside. Always use room-temperature eggs in baking.
200g butter, softened
1/2 cup sugar
85g packet strawberry jelly crystals
3 eggs, lightly beaten
1/2 cup pureed strawberries (about 1 cups sliced strawberries)
1 teaspoon lemon juice
1 3/4 cups (220g) self-raising flour
pinch salt
topping:
cream cheese icing or whipped cream
sliced strawberries
Preheat the oven to 180C. Lightly grease and line the base of a 21-cm loose-based, round cake pan.
Place the butter, sugar and jelly crystals into a bowl. Beat until light. Gradually add the eggs, beating until well mixed.
Combine the puree and lemon juice.
Sift the flour and salt. Fold gradually into the butter mixture alternately with the strawberry puree. Spoon into the prepared pan.
Bake for 35-40 minutes or until a skewer inserted in the centre comes out clean. Cool for 10 minutes before turning out on to a wire rack to cool completely.
When cool, the top can be spread with cream cheese icing or whipped cream and decorated with strawberries.
Serves 8-10.
www.janbilton.co.nz
Chill with a picnic (+recipes)
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