Astar's midwinter picnic recipes - 1July
It's the middle of winter and due to the cold in our house we haven't been out much.
Not healthy is what I think, so this weekend I am taking the Engineer on a midwinter romantic picnic and even if the weather is really bad, how fab to just sit together in the car and enjoy a bite to eat - JUST US!
This is the menu I've planned:
Recipe originally came from country Living magazine and I've altered it to suit.
Shopping list :
1 packet savory pastry, thawed
3 cloves garlic, finely chopped
100ml cider or cheap bubbly wine
4 tbsp roughly chopped brazil nuts
1 tbsp freshly chopped thyme + extra for garnish
120 g soft camembert cheese or blue cheese
1 egg yolk mixed with 1 tsp water
- Preset oven to 180c fan bake or 200c
- Grease and line with baking paper large muffin pans
- Roll out pastry, then line muffin pans
- Cover and set aside in the fridge
For the filling:
- Heat oil in a large pan and fry brazil nuts.
- Add garlic and leeks and stir for a moment or two.
- Add cider, thyme, salt and pepper and cook about 10 minutes until soft and still whole and most of the liquid has disappeared.
- Leave to become completely cold.
- Fill pastry cases with leek mixture.
- Brush top and sides with egg and water.
- Top with cheese then bake 25 minutes.
- Garnish with a fresh sprig of thyme.
- When cooked keep warm.
Warm Smoked Chicken Salad
I think this recipe originally came from Cin Cin Restaurant, Auckland
To be served in noodle boxes - which thankfully keep it warm - available from Spotlight.
2 smoked chicken breasts, diced
6 rashers of bacon, diced and pan fried
Assorted salad leaves - spinach, rocket etc
1 packet Crispy noodles
1/2 cup toasted and salted cashew nuts
1 tbsp olive oil
1 red onion peeled and finely chopped
1 tbsp freshly grated ginger
3 cloves garlic, finely chopped
1 tbsp cumin
2 tsp turmeric
1 tsp ground nutmeg
1 tbsp ground coriander
1 tbsp Chinese 5 spice
Salt and freshly grated black pepper
50 g chunky peanut butter, or almond butter
400 ml coconut milk
100 g light runny honey
1/4 cup sweet chilli sauce
1 tbsp light soy sauce
2 cups milk
- Heat oil in a pan and add onions, ginger and
- Add dried spices, salt, pepper and cook for 1 minutes
- Add peanut or almond butter, coconut milk, honey, chilli sauce, soy sauce and milk.
- Simmer for around 40 minutes when sauce will have thickened.
- If the above all sounds far too much, then don't be put off. Recipe makes more than enough sauce to be used for stir fry and other dishes - excellent with fish.
To make up salad - toss salad greens, chicken bacon and nuts together with dressing.
Fridge Fudge Slice (make the day before)
180g fat raisins soaked in 120 ml orange liquor over night
300g dark cooking chocolate, broken into small pieces
1 1/2 tbsp maple syrup
180g glace cherries cut in half
225g digestive biscuits broken into small pieces, not crumbled
- Line a swiss roll tin with baking paper.
- In a double boiler melt chocolate, then add syrup and butter.
- Mix to combine well.
- Add soaked raisins, cherries and biscuits and mix to coat well with chocolate sauce.
- Tip into tin, then place plastic wrap on top and use your hands to press mix over base.
- Place in fridge for several hours until set.
- Use a sharp knife to cut into thin slices.
- Dust with icing sugar before storing in an airtight container.