Download Picnic Recipes & Edible Gifts: Sausage Roll, Breakfast Pie, Picnic Pie, Sandwiches and more Study notes Cooking Basics in PDF only on Docsity!
“Food from the table” from The Swan’s
Kitchen
School holidays!! Yet the children have just gone back to
school. At least the weather will be getting better and
some of the rules are being lifted so I thought I would
do some ideas for a picnic as restaurants are not yet
open along with a couple of edible gift recipes.
Families can enjoy being out of doors in the open air. We live in the most amazing
part of the country where we can have new places every day to go out to visit from
castle to coast, woodland and moors, villages and rivers.
We have always had sandwiches on a picnic menu and I remember jam ones and
banana ones and chopped egg with tomato where my mum would have had the
tomato on a fork over the gas flame on the cooker to char the skin making it easier
to remove. Baking sausage rolls was with short crust pastry or from Greggs.
Thankfully I wasn’t allowed those. The sausage always seems to be alien to me
compared with proper sausages. Now we can buy ready rolled proper flaky pastry
and James Martin even implored his viewers this week not to make their own.
Here is a new idea I have tried recently.
Gala Sausage Roll Makes 8 thick slices.
Ingredients
600g choice of sausages (I prefer Cumberland as they have more flavour)
1 small onion or 4 spring onions finely chopped
Finely chopped fresh herbs – optional
Salt and pepper
6 hardboiled eggs and 1 beaten egg
Chutney or mustard to taste
1 pack ready rolled flaky (puff) pastry
Method
- Combine the sausage meat with the onions and any herbs used. Season.
- Line a baking tray with greaseproof paper.
- Cut the pastry into 2 pieces with one slightly wider than the other.
- Roll the smaller one to 38 x 13 cm and place it on the baking tray.
- Spread with any chutney or mustard used to within 2 cms of the edge.
- Spread a third of the sausage meat onto the base again leaving a border.
- Line up the shelled eggs down the centre and then cover with the remaining
sausage.
- Brush the border with some of the beaten egg.
- Roll the remaining pastry to ensure it is wide enough to encase the sausage
meat and lay it over the filling pressing the edges firmly including encasing
the ends. Pop into the fridge and set the oven at 200C or Fan 180C/ Gas 6.
- When the oven is up to temperature brush the roll with beaten egg all over
and score the top.
- Bake for 45 mins. Leave to cool completely and thickly slice before
wrapping in foil.
This can be made in advance a day or two before but not frozen as the eggs don’t
freeze very well.
Breakfast pie Makes an 8” pie 6 - 8 servings
Just an upgrade to the familiar bacon and egg pie.
Ingredients
8ozs (225g) plain flour
4ozs (115g) margarine or butter
Iced water to mix
3 slices bacon
3 eggs
3 cherry tomatoes
3 sausages
Mushrooms – optional
Method
- Rub the fat into the flour and mix to a firm dough.
- Roll out half of the pastry to line an 8” flat plate or use slightly more than
half and line a quiche dish.
- Cut up bacon, halve the tomatoes, cut sausages into 4 pieces each and
evenly distribute on the pastry base.
- Top with whole eggs with the yolks pricked to allow a little spreading.
- Top with remaining pastry.
- Bake at 200C or Fan 180C/ Gas 6 for 30 mins.
Blueberry yogurt loaf
Ingredients
160g (6ozs) butter (or marg)
220g (8ozs) sugar
2 eggs
140g (5ozs) Greek yoghurt
Zest of a lemon
225g (8ozs) Self Raising flour
125g pack of blueberries
Method
- Preheat oven 160C Fan150C/Gas 4 and line a
1lb loaf tin.
- Beat together butter, sugar, eggs, yoghurt,
and lemon zest to combine.
- Add flour and whisk again lightly to combine.
- Fold in blueberries.
- Pour into tin and bake 1hour giving cake an extra 10 mins if a skewer does
not come out clean.
- Cool completely in tin and then dust with icing sugar but not if going on
picnic as it can become messy.
- This can be served as a pudding with extra blueberries and yoghurt.
For Christmas my blog was about edible gifts. This was on the
App but sadly not on the website so you were unable to print
off the recipes. So here are a couple that will be great for
Easter too.
Lemon Curd
Ingredients
4 lemons unwaxed if possible 2 x 340g (12ozs) clean jars
4 large eggs with metal lids
110g (4ozs) butter
340g (12ozs) granulated sugar
Method
- Thoroughly clean 2 glass jars and pop in the
oven at 100C to sterilise. Put the lids and other
utensils in a bowl and cover with boiling water to
also sterilise.
- Thinly grate off the lemon rind making sure to
avoid the white pith and put in a microwavable
bowl. Add the juice from the lemons.
- Chop up the butter into small lumps and add with the sugar to the bowl.
Begin to heat in the microwave for 2 minutes.
- Beat the eggs well and add to bowl through a sieve. Return to the
microwave.
- Check every half minute beating well every time
until mixture is thick enough to cover the colour
of a wooden spoon but not the shape. It should
be the consistency of custard.
- Pour into jars and put the lids on straight away.
Label and decorate attractively.
This is so quick and
easy to make and always pleases. Always use
butter for the best flavour. Margarine does
not have the taste but also the soft ones have
too much water and this affects the
consistency.
