Home' Advocate Communications : Fiordland Advocate 27 October 2011 Contents WHAT’S COOKING
Page 12 | 27 October, 2011
While eating outdoors is not
everyone’s idea of a picnic, there
are a lot of us who just love it. The
earliest picnics in England were
medieval hunting feasts of assorted
baked meats, pickles and pastries consumed with passion before the
hunt. Of course, it was no picnic for the deer that were savoured by the
As the weather warms so does the urge to take a basket of goodies
to the park or beach to enjoy. I remember only too vividly picnicking
with our children and their friends during school holidays. It provided
an ideal opportunity for the youngsters to burn off energy and it was a
great way of filling in several hours virtually cost-free.
Kids don’t need too many fancy foods. Sandwiches cut into animal
shapes with cookie cutters make entertaining eats. Little containers
of fruit salad set in jelly was a favourite long before this combo was
available from supermarkets – but home-made is always best. Fruit
kebabs are also easy and popular.
Adult picnics are an escape from the responsibilities of housekeeping
and can provide the two of you with much needed relaxation or the
chance to catch up informally with a group of friends. Everybody enjoys
a little self-indulgence.
French bread, pâté, cheese and wine is a simple repast or you could
turn it into a pot luck picnic with friends bringing food to share.
A reminder: keep cold foods chilled and hot foods hot. Bon appetit!
Out to lunch
1⁄4 cup sliced, dried porcini or
300g streaky bacon
500g skinned and boned chicken
500g beef sausages
freshly ground black pepper to taste
Place the mushrooms in a bowl
and cover with boiling water. Stand
for 30 minutes to soften.
Meanwhile, hard-boil the eggs.
Cool in cold water then peel.
Preheat the oven to 180°C.
Place a large sheet of foil on the
bench. Brush with oil. Lay the
bacon, slightly overlapping, across
Halve the chicken breasts through
the centre. Place between waxed
paper or plastic film. Flatten by
hitting with a roiling pin. Place over
Squeeze the sausage meat from
the skins. Drain the mushrooms,
pat dry and chop. Add to the
sausage meat. Season. Pat evenly
over the chicken. Lay the eggs just
one side of the centre down the
length of the sausage meat.
Using the foil to help, roll from the
side nearest to the eggs. Roll up
to enclose the eggs. Wrap in extra
foil, twisting the ends to secure
Place in a roasting dish. Bake for
11⁄4 hours. Cool then refrigerate.
Cut into thick slices to serve.
Chicken and egg roll
250g (about 11⁄4 cups) red lentils
1⁄4 cup extra virgin olive oil
2 shallots, diced
2 cloves, garlic crushed
4 cups water
3 tablespoons wine vinegar
freshly ground salt and pepper to
1⁄4 cup chopped parsley
8 pitted Kalamata olives, halved
Wash the lentils well under cold
Heat 1 tablespoon of the oil in a
Sauté the shallots for 1 minute.
Add the garlic, lentils and water.
Simmer until just tender, about 30
Drain and cool.
Add the remaining oil, vinegar and
seasonings and olives.
Extra oil and vinegar or French
dressing can be added just before
serving if preferred.
Lentil and black olive salad
500g lean minced beef
2 tablespoons milk powder
1 teaspoon mixed herbs
1⁄2 cup diced feta cheese
1 shallot, diced
1 small green pepper, seeded and
4 stuffed green olives, diced
2 tablespoons tomato paste
Preheat the oven to 190°C.
Combine the minced beef, milk
powder and mixed herbs. Divide
into 4 equal portions. Form each
portion into a flat circle.
Combine the remaining
ingredients. Place an equal
amount onto the centre of each
round. Fold the mince around the
filling to enclose and make a ball.
Place on a baking tray and bake
for about 25 minutes, turning
once or twice during cooking. The
juices should run clear. Cool and
Makes 4 generous servings.
1 cup canola oil
2 teaspoons vanilla essence
11⁄2 cups wheat & gluten-free
1⁄2 teaspoon each: baking
powder, baking soda
1 cup sugar
3⁄4 cup (160g) pitted prunes,
1 large apple, peeled and
Coconut Topping: 1 cup long
1⁄2 cup white sugar
Preheat the oven to 180°C.
Lightly oil a 20cm spring-form
round cake pan.
Line the base with baking paper.
Place the oil, vanilla essence and
eggs in a bowl.
Beat until smooth.
Sift in the baking mix, baking
powder and baking soda then add
Add the apples and prunes.
Pour into the prepared pan,
distributing the prunes evenly.
Bake for 45-50 minutes, until
a skewer inserted in the centre
comes out clean.
Meanwhile, combine the
ingredients for the topping.
Dot evenly over the baked cake
and return to the oven for 10
minutes, until golden.
Gluten-free prune and apple cake
This is a moist cake best enjoyed within 2 days of baking.
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