What's handy to bring along? Why not keep some of these in the boot of your car… ready for the perfect day……
" A rug preferably backed with plastic to keep out the damp!
" Most of us have a couple of folding chairs and if you happen to have
a picnic table or even an old-fashioned card table ..
" Good quality plastic cups, glasses & plates are a worthwhile investment…
if not pick up some paper ones…
" An Ice box or cooler to keep your food safe and chilled!
" A pack of wipes - definitely handy for cleaning hands etc.
" A couple of bottles of water are always useful
" A disposable barbeque.. if you want to cook some saussies, etc.
" Food & Drink…and you're set.. if you happen to have a thermos
flask its lovely to have a nice hot drink, especially as its not always Mediterranean
weather..
Take 4 salmon fillets -drizzle with olive oil and lemon and cook @ 170 for
12 mins or until cooked.
When cool transfer to a lidded container and keep in the fridge.
Meanwhile chop 2 tablespoons of dill to 4 tablespoons of mayo and the juice
of one lemon. Combine and pack in a little carton again keep in the fridge
until you are ready to head off..
Take 4 chicken breasts and cube them, thread onto skewers about 4 to each
skewer.
Buy a jar of prepared Satay sauce and smother half the jar over the chicken,
leave to marinade for a half hour.
Cook @ 180 for 20 mins on a baking tray turning once. Remove from oven and
transfer to a container with a lid(easy for transporting) Cool and pop in
the fridge until you are ready to head off…
Cut cucumber and pineapple into chunks. Pack cucumber & pineapple into
a little container the same goes for the remainder of the Satay sauce ready
for use @ the picnic..
Both the Salmon & Satay Chicken can be prepared the day before… You could omit the satay sauce for younger people and just serve plain chicken skewers…
For a complete simple meal … toss some mixed leaves with olive oil & balsamic and pick up a selection of breads on your way!!
1 large ciabatta
1 handful of baby spinach or (baby mixed leaves )
2 Tbls of tapenade or pesto
2 balls of fresh buffalo mozzarella
2 tomatoes finely sliced
2 grilled red peppers sliced
1 grilled courgette sliced
1 handful of fresh basil leaves
Olive Oil
Salt & Pepper
1. Cut open the ciabatta lengthways and drizzle a little olive oil all along
the base & pesto across the top.
2. Place the spinach on the base with aubergine on top followed by the courgette, peppers, olives, mozzarella, basil & tomatoes, season with salt & pepper.
1. Tie the loaf with string both lengthways and across the middle.
2. Cover with cling film, pop into the fridge for 4 hours or overnight placing
something on top to weigh it down eg. Plates.
3. Remove from the fridge and simply take on your picnic. Slice just before
serving… enjoy.
Previous week's recipes..
S