ISSUE 5 | RECIPE
How hip is your picnic? Cause ours comes with kale…
DESIGN & LAYOUT BY:
Lay out a rug and engulf scrumptious food creations. Follow these recipes and you’ll be making all kinds of palate’s happy. We’ve covered your meat eaters, your herbivores and your sweet tooth’s. Not to mention chucked in a gorgeous looking drink to keep you hydrated in the great outdoors.
Get your picnic baskets set, this is going to be a beauty!
* Kale and Olive Tapenade Panini
* Roast Beef and Horseradish Crème’ Fraiche New York Style Sub
* Lemon Curd and Ginger Biscuit Slice
* Strawberry and Orange Blossom Fizzy Punch
Kale and Olive Tapenade Panini
Ingredients5 branches of kale, leaves removed from stem 1 garlic clove finely grated 25g butter 1 cup water 1 sprig of thyme 100g olives 50g capers 2 anchovy fillets (seriously use these they make the dish!) Basil Parlsey Extra virgin olive oil Danish fetta 4 panini rolls
In a deep pan melt the butter and toss in the garlic to sizzle for 10 seconds. Add the kale and toss like a salad to coat. Then add the water and cover with a lid for 3-4 minutes.
Meanwhile in a food processor blitz the capers, anchovies, herbs and olives whilst slowly adding the olive oil to make a slurry style sauce.
When the kale is done, drain off the excess liquid and set aside to cool in the fridge.
Heat up your rolls in the oven to get them nice and crispy but wait to assemble with the kale, tapenade and crumbed feta until you get to the park!
Roast Beef and Horseradish Crème’ Fraiche New York Style Sub
Ingredients1 garlic bulb halved 1 sprig rosemary 250g beef rump, or roast cut Olive oil 3tbs crème fraiche or sour cream 1 tsp horseradish 1 tbs Chives Rocket Sliced tomato 1 baguette
Marinate your meat by massaging the meat with the garlic, olive oil and rosemary leave as long as possible for the flavours to develop. Then cook it in the oven at a low 120 degrees for 40 minutes or until the internal temp is between 57-60 degrees medium rare. Leave to rest in the fridge for slicing.
To make the crème fraiche mix with the horseradish and chives and season to taste, add some lemon zest if you want an extra hit of freshness.
Assemble the baguette with the thinly sliced beef, horseradish crème fraiche, tomato slices and rocket.
Lemon Curd and Ginger Biscuit Slice
Pastry: 125g butter 1/2 cup sugar 1 ½ cups plain flour 1 egg 80g glaced ginger
Lemon Curd: 100g butter 1 1/4 cups sugar 1/3 cup lemon juice (3 lemons) Zest of 3 lemons 2 eggs lightly mixed
Topping: 1 egg white 1 ½ cups shredded coconut
To make the base, combine the flour, sugar and butter in a food processor. When its formed a crumb, add the egg and mix until it forms a ball of dough. Press the dough into the base of a lined square tin and bake in a 180 degree oven for 15 minutes.
To make the curd combine all the ingredients in a small saucepan and put over medium heat stirring constantly for 5-8 minutes until it thickens. Push the mix through a sieve and set aside in a bowl.
To make the topping mix all the ingredients together and have it ready for when the base comes out of the oven.
When the base is golden and cooked through fill it with the curd then top with the coconut topping and put it back in the oven for 7 minutes until golden brown.
Leave it to cool overnight, or in the freezer for 1 hour, then cut into squares.
Strawberry and Orange Blossom Fizzy Punch
Ingredients1 cup frozen strawberries 1/4 cup sugar 1/2 cup water 1tbs orange blossom 1.5l soda water Fresh strawberries Mint
Combine the frozen strawberries, sugar and water in a pot and cook for 15 minutes. Cool off in the fridge overnight.Mix with chilled soda water and serve with ice, fresh strawberries and mint.