Friday, 29 April 2016

Perfect Picnic Recipes

The warmer months are perfect for dining alfresco. These recipes are ideal for the perfect picnic

Watercress and Garlic Dip with King Prawns (pictured above)

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

You'll need
1 tbsp olive oil
1 shallot, chopped
1 clove garlic, crushed
1 potato, peeled and chopped
100ml dry white wine
1 pinch of chilli flakes
170g watercress
squeeze of lemon juice
4 tbsp half fat créme fraiche
King prawns, barbecued
wedges of lemon to serve

What to do
Heat the oil in a frying pan add the shallot and sauté over a gentle heat for 5 minutes.

Add the garlic, potato, wine and chilli, cover and simmer for 10 minutes or until the potato is tender.

Add the watercress and cook, stirring for 4 minutes until the leaves have wilted. Cool.

Add the créme fraiche, then transfer to a food processor and blitz until just smooth. Season to taste. Spoon the dip into a bowl ready to serve with the prawns.

Cook the prawns on a barbeque or griddle for 3-4 minutes on each side until they turn pink. Place on to the plate while still sizzling hot.

The dip can be served with barbecued fish and meat or for a vegetarian option with roasted vegetables and warm pitta bread.

Indian Chicken & Carrot Salad


Preparation time: 10 minutes
Serves: 2

You'll need
200g cooked roasted chicken, shredded
1 large carrot, grated
20g toasted flaked almonds
20g sultanas
2 handfuls Watercress, Rocket and Spinach Salad
½ tsp cumin seeds
½ tsp coriander seeds
3 tbsp fat free natural yogurt
1 tbsp chopped mint

What to do
Mix together the chicken, carrot, almonds, sultanas and salad.

Toast the seeds for 1 minute in a small frying pan and crush lightly in a pestle and mortar then stir into the yogurt with the mint. Toss into the salad and serve.

French radish sandwich


Serves: 1
Preparation time: 5 minutes

You'll need
3-4 radish or French breakfast radish
2 slices of seeded bread
1tbsp Boursin cheese
Handful of lambs lettuce

What to do
Slice the radish into quarters. Spread one slice of bread with Boursin, lay the radish slices on top and add the lambs lettuce before sandwiching the second slice of bread on top.

Raw Asparagus, Carrot & Chia Salad


Serves: 1
Preparation time: 5 minutes
Cooking time:

You'll need
1 carrot
4 asparagus spears
4 radishes
2 tsp cold-pressed rapeseed oil
Juice of ½ lemon
2 tsp raw honey
1 tsp chia seed

What to do
Use a vegetable peeler to ribbon the carrots and asparagus spears then cut the radishes into thin slices.

Combine the rapeseed oil, lemon juice and honey, season and beat well to combine.
Toss the veg in the dressing and sprinkle with chia seeds.

Fruit Kebabs with BerryWorld Strawberry Milk


Serves: 4
Preparation time: 10-15 minutes

You'll need
200g Strawberries sliced
1 Mango sliced
2 tangerines segmented
100g green grapes

For the milk
200g strawberries
300ml milk

What to do
On wooden skewers, thread on the sliced fruit, alternating the strawberries with the mango, tangerines and grapes.

To make the milk, blitz together the strawberries and milk until smooth

Sweet Eve strawberries with smoked salmon and cracked pepper


Serves: 4 people as a starter
Preparation time: 10-15 minutes

You'll need
400g of smoked salmon
200g Sweet Eve strawberries
Grated black pepper
1 lemon

What to do
Spread the smoked salmon in equal portions on four plates. Hull the strawberries and slice them into thin slices. Cut the lemon lengthways into four sections.

Scatter the strawberries over the smoked salmon, or arrange them in a spiral round the platter. Grate the black pepper generously over the dish.

Serve with lemon wedges.

Balsamic Glazed Shallot, Dolcelatte and Asparagus Tart


Serves: 4
Preparation time: 15 minutes
Cooking time: 15-20 minutes

You'll need
16 shallots, peeled and halved
150g asparagus tips
1 tbsp olive oil
1 tbsp balsamic vinegar
320g ready-rolled puff pastry
100g Dolcelatte blue cheese
A little milk or egg for glazing

What to do
Pre heat oven to 200c /180c fan /gas 6.

Place the shallots and asparagus in a griddle pan, add the oil and toss until lightly coated.

Cook over a medium heat turning at regular intervals until softened and beginning to colour, remove the asparagus if it cooks quicker than the shallots.

Add the balsamic vinegar to the pan and allow to bubble and coat the shallots and asparagus. Set aside and allow to cool.

Unroll the pastry and place on a baking tin, with a sharp knife cut a border around the pastry, approx 2.5 cm from the edge, tap the edges with a knife to separate the layers slightly and prick the middle with a fork several times.

Spoon the shallots and asparagus onto the pastry case, inside the border and top with cubes of Dolcelatte. Brush the edges with a little milk or beaten egg and cook for approx 15 - 20 minutes until golden and risen.

Serve warm with a watercress and rocket salad.

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