Pack a picnic feast and head off for a tranquil afternoon by the water.
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Menu
Silverbeet & Bacon Soup
Golden Kumara & Smoked Chicken Frittata
Cornish Pasties
Basil & Garlic Marinated Feta
Caramel Almond Fudge
Blackberry Louise Cake
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Picnic plan:
- 2-3 days ahead: Make marinated feta, Louise cake and fudge.
- 1 day ahead: Make soup, frittata and pasties.
- On the day: Heat soup and put in thermos. Pack frittata, pasties and fudge into a cooler bag, and feta and cake into a basket along with other picnic essentials.
Silverbeet and Bacon Soup
This soup is a great way to make use of an underrated vegetable. Transport it in a thermos for a warming pick-me-up while you’re waiting for the fish to bite.
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30g butter
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1 onion, diced
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3 rashers smoky bacon, chopped
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2 medium potatoes, peeled and diced
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1 litre chicken stock
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10-12 stalks (2 bunches) fresh silverbeet, washed and trimmed
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Pinch of ground or grated nutmeg
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Sour cream and croutons to serve |
Melt butter in a large saucepan and saute onion, bacon and potatoes until softened, 4-5 minutes. Add stock and simmer until potatoes are tender, about 15 minutes. Add silverbeet and simmer 3-4 minutes until just wilted and remove from heat.
Blend soup in a food processor or with a stick blender until smooth. Add hot water to correct consistency if too thick and season to taste with nutmeg, salt and pepper. Serve hot garnished with a swirl of sour cream and a few crunchy croutons. Soup can be made 1-2 days ahead but will lose its bright green colour on standing. Serves 4-6
Golden Kumara and Smoked Chicken Frittata
Frittata is delicious eaten warm or cold. Serve it in thick wedges with salad greens and aioli (garlic mayonnaise).
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3 medium golden kumara (about 900g)
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2 tablespoons olive oil
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1 onion, finely diced
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2 celery stalks, finely diced
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2 cups diced smoked chicken
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½ teaspoon smoked paprika
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6 eggs
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1 cup cream
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1 tablespoon chopped parsley
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½ cup freshly grated parmesan
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Preheat oven to 175°C. Line a 23cm square baking dish with baking paper.
Peel and dice kumara into small, even pieces. Simmer until just tender, 5-10 minutes (or cook in a covered dish in the microwave), then drain and cool.
Heat oil in a frypan and saute onion and celery until softened. Add smoked chicken and paprika and toss together.
Whisk eggs and cream in a large bowl and season with salt and pepper.
Add parsley, parmesan, kumara and the smoked chicken mixture and stir gently to combine.
Pour mixture into prepared dish and bake until set and golden, about 30 minutes. Allow frittata to cool for at least 10 minutes before cutting and serving. Serves 6
Caramel Almond Fudge
This easy melt-and-mix recipe makes a rich, soft fudge. Take it to your picnic in a cooler bag so it doesn’t get too sticky.
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400g dark chocolate
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380g can caramel condensed milk
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1 teaspoon vanilla extract
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1 teaspoon brandy essence
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¾ cup chopped almonds, toasted |
Break chocolate into pieces and place in a medium saucepan with caramel condensed milk. Melt over a gentle heat, stirring until thick and glossy.
Remove from heat and mix in vanilla, brandy and nuts. Pour into a lined tin or container approximately 22cm x 16cm and chill for at least 2 hours to set. Cut into small portions and store in the refrigerator. Makes at least 50 pieces
Cornish Pasties
We’ve taken a few liberties with the classic British pastie recipe to make an especially tasty steak and vegetable pie. Save the leftover egg white from the egg wash to use in the Blackberry Louise Cake topping.
Pastry: Sift flour and salt into a large bowl. Grate over the cold butter and rub together with fingertips until texture resembles breadcrumbs. Using a knife, mix in water a tablespoon at a time until dough clumps together. Gather into a soft ball, wrap in plastic and chill for 15-30 minutes.
Filling: Preheat oven to 190°C. Peel and chop vegetables into small dice. Heat oil in a frypan and saute vegetables 3-4 minutes until softened. Remove from heat and stir in beef stock and tomato relish. Cut beef into very small dice and combine with vegetable mixture.
Divide dough into 8 equal portions and roll out each one to about 18cm round. Place 2-3 tablespoons of mixture in the centre of the pastry circle, brush the outside edge of the pastry with the beaten egg then pinch the two sides together to create oval pasties, gently twisting the tops to seal. Brush all over with beaten egg and sprinkle with a little sea salt.
Place pasties on a lined baking tray and bake 25-30 minutes until golden. Serve warm or cold with extra relish if desired. Makes 8
Basil and Garlic Marinated Feta
It’s really easy to assemble your own deliciously flavoured feta and it makes excellent picnic fare with crusty bread and olives. Once the cheese has been eaten, keep the tasty oil to dress salads.
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- 12 large basil leaves
- 1 clove garlic, peeled
- 1 cup extra virgin olive oil
- Zest of 1 lemon, removed with a zester or finely grated
- 6 black peppercorns
- 200g firm or traditional feta
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Place basil leaves, garlic and oil in a food processor and blend until combined. Stir in lemon zest and peppercorns.
Cut feta into cubes and pat dry with paper towels. Place in a clean jar and pour the flavoured oil over, ensuring the feta is covered – this keeps it preserved when out of the fridge.
Marinated feta will keep in the fridge for at least a few days but the oil will solidify, so stand the jar at room temperature before serving to allow it to soften. Makes 1 medium jar
Blackberry Louise Cake
Enjoy this version of the classic Kiwi slice with a mid-afternoon cuppa.
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- 150g butter
- ½ cup caster sugar
- 1 egg
- ½ teaspoon vanilla extract
- 2¼ cups flour
- 1 teaspoon baking powder
- ½ cup milk
- 1 jar (about 380g) blackberry jam
Topping:
- 2 egg whites
- ½ cup caster sugar
- 1 cup desiccated coconut
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Preheat oven to 175°C. Beat butter and caster sugar until pale and fluffy. Add egg and vanilla extract and beat until combined. Sift over flour and baking powder and stir in milk.
With dampened hands, pat mixture into a 23cm x 32cm baking pan. Spread with blackberry jam.
Topping: Beat egg whites until white and foamy then gradually beat in sugar to form a smooth meringue. Fold in coconut. Spoon over jam and bake until golden, about 30 minutes. When cold, cut into squares. Makes 24 squares
Photographed at the Bayly family home in Karaka (featured in NZ House & Garden December 2008) with Jackson and Tyler Kerr (seven and 11). Floral plates, bowl and cup from Briscoes, 0800 274 726; other crockery, glasses, place mats, throws and rattan storage box from Freedom, 0800 373 336; fishing rods, chair, fishing bag, green fishing box and bucket from Junk & Disorderly, (09) 480 9010; other accessories stylist’s own.
Story: Jo Wilcox
Photographs: Melanie Jenkins
Stylist: Claudia Kozub
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