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Picnics
Well summer is well and truly here and every day brings sunshine and heat; the ideal time for a meal outdoors and you can't beat a 'spur of the moment' picnic. You can either prepare everything the night before, or even on the day, but always consider how you are going to transport the food. Ice packs are essential in the summer here in Spain and they will stay frozen for up to four hours. Put them in a plastic bag first so that condensation doesn't come into contact with the food. Also, once you reach your picnic site, whether it's the beach or the countryside, consider how are you going to eat the food? Once you have decided on the menu, you will then know if you need cutlery, plates, glasses etc. or just some wet wipes to clean your hands. Don't forget items like tin openers and of course the corkscrew.
Buen Apetito
Picnic Sandwiches
The best way to make a sandwich is to split a baguette lengthways, rather than fill a number of rolls individually. Drizzle olive oil over the surface on both sides will stop the bread from drying out and is a lot healthier than butter. Choose your favourite filling or try something different and then wrap the whole baguette in silver foil or cling film. Slice the baguette at the picnic into smaller portions and share them out.
Here are some other ideas for picnics:
Vegetable and Ham Omelette/Tortilla
2 courgettes
1 small red pepper
1 small green pepper
3 shallots of small onions
100g thick ham
2 tbsp olive oil
1 tbsp cornflour
4 tbsp milk
6 eggs
Salt and pepper
Grated nutmeg
Trim and cut courgettes, peppers and onions into small cubes and dice the ham. Heat the oil and sauté the onions and peppers for 5 minutes. Add the courgettes and sauté for a further 2 minutes. Stir in the ham and then spoon mixture into an oven dish. Mix together the cornflour with some of the milk to make a paste. Beat the eggs and the remaining milk and season. Pour over vegetables and sprinkle nutmeg on top. Bake in the centre of the oven for 30 minutes and then allow to cool.
Peanut coated Chicken Wings
12 chicken wings
2 tsp paprika
½ tsp cumin
½ tsp ground coriander
½ tsp celery salt
½ tsp chilli powder
Black pepper
2 eggs
150g peanuts (not roasted)
50g breadcrumbs
4 tbsp olive oil
Rinse wings and dry on kitchen towels. Mix together paprika, coriander, cumin, salt, chilli powder and black pepper. Rub half into one side of the chicken and turn over and repeat the process on the other side. Beat the eggs. Place the peanuts in a food processor or coffee grinder and chop until finely chopped. Mix with the breadcrumbs and place in a shallow bowl. Dip each chicken wing into beaten egg and coat with ground peanuts. Heat the oil in the frying pan and cook chicken for 12 -15 minutes, turning once. To check chicken is cooked, insert skewer and the juice should run clear.
Courgette and Basil Terrine
450g courgettes
4 spring onions
225g cream cheese
4 tbsp crème fraiche
4 eggs
25g bread crumbs
4 sprigs of basil
Salt and pepper
Grease a loaf tin. Grate the courgettes and thinly slice the onions. Beat the cream cheese to soften, and then beat the crème fraiche and eggs until well combined. Stir in breadcrumbs and then chopped basil leaves and season well. Add the courgettes and onions mixing well. Pour into the prepared loaf tin and bake in oven 180º for 45 minutes or until set. Cool in tin and chill for several hours before slicing.
Apple and Raisin Parcels
450g Granny Smith apples
2 tbsp lemon juice
1 tbsp rum
50g sugar
¼ tsp vanilla essence
¼ tsp ground cinnamon
50g raisins
1 pkt of puff pastry
Peel, core and chop the apples and toss in the lemon juice to prevent discolouring. Place 2 tbsp of cold water, the rum and sugar and spices into a pan. Stir in apples and cook gently for 5 minutes. Stir in raisins and allow to cool. Roll out pastry and cut into squares. Place a spoonful of the apple mixture in the centre of the square and bring the corners up to the middle and pinch together. Cook in oven 200º for 18 to 20 minutes or until golden brown.