T.I think there are two ways to picnic here. You can, of course, sweep the supermarket, but the danger is that everyone will bring the same thing and you will get four quiches and a kilo of carrot sticks. The second option is to be ridiculously large: to divide and conquer by asking everyone to be responsible for one thing – and to be surprisingly high for that thing.
Mufolita (pictured above)
Grow up or go home with it, a version of my Epic New Orleans sandwich. If you are eating it at home (ie near the oven), skip the initial stage of toasting and place the stuffed bread in the oven for a perfectly melted sandwich.
Preparation 20 minutes
Press 2 hoursr +
1 sour bread (600 grams-700 grams)
95 ml of olive oil
4 cloves of garlicPeel and finely chop
2 tablespoons perfume
8 inch flatsDried and finely chopped
2 red peppersSeeds and pit removed, meat finely chopped (30 grams)
2 shells (80 grams), peel and cut into thin rounds.
200 gram pit nocellara olivesDried and almost chopped
450 grams chopped red pepperDried, tap dried and cut in half (350 grams)
3 tablespoons fine capersDried (or rinsed, if salted; or regular caper, chopped)
10 grams Parsley leavesAlmost chopped (about 2½ tablespoons)
30 grams Basil leavesAlmost chopped (about 5¾ tablespoons)
Salt and pepper
1½ tablespoon English mustard
1 tablespoon flowing honey
70 grams finely chopped salami
100 grams chopped knee
2 buffalo mozzarella ballsCut into 2 cm thick slices and pat dry (250 g)
100 grams finely chopped mortadella
Preheat the oven to 240C (220C fan) / 475 F / Gas 9. Cut the upper third of the bread length: this will be the lid later. Using your hands, carefully hollow out the bread, removing as much as possible (save it to make bread crumbs), while maintaining the crust. Place the hollow bread and its lid separately on the oven tray, bake for three to five minutes, until crispy and light golden inside, then take out and set aside.
Meanwhile, make salsa. In a small saucepan over medium heat, add 50 ml of oil and when hot add garlic and cook, stirring frequently, for three minutes, until soft. Stir in the zatar and anchovies, then remove from the heat. Pour the Zatar mixture into a medium bowl, leave to cool, then grind the chillies, olives, black pepper, capers, parsley, basil, black pepper in it and add a quarter teaspoon of salt.
In a small bowl, combine the mustard and honey with the remaining three tablespoons of oil and mix until smooth. Using a pastry brush, spread the mustard mixture evenly inside the bread and under the lid.
To collect the muffolita, add two-thirds olive salsa to the base of the bread, and spread it evenly. Layer the salami on top, then the gouda, mozzarella and mortadella, pressing each new layer firmly as you go. Spoon over the remaining salsa and cover with a lid.
Wrap the bread tightly (in a reusable kitchen wrap, ideally) and place it on a tray. Weigh it with a heavy wooden board (or tin-filled tray) and leave it at room temperature for two to three hours (or refrigerate overnight).
Cut the bread into thick pieces and serve at room temperature.
Dip peas and horseradish with pickled ginger
Serve it with some crackers or crackers. This amount will make you pickle ginger more than you need here. Refrigerate the excess in an airtight container, ready to serve with rice or steamed fish.
Preparation 10 minutes
to cook 1 hour 15 minutes
Serves 4 As part of a tablee
400 grams of frozen peasdefrosted
2½ tablespoon olive oil
2 banana peels (80 grams), peeled and finely chopped
1 tbsp thyme leavesAlmost chopped
3 cloves of garlicPeeled and crushed
Salt and pepper
1 tablespoon sherry vinegarOr white wine vinegar
100 grams of soft goat cheese
20 ml lemon juice (Ie 1 lemon)
2 tablespoons fresh horseradishExtra for garnishing in addition to finely grated
4 spring onionsCarved at an angle and finely chopped
5 grams Mint leavesAlmost chopped (about 2¾ tablespoons)
For pickled ginger
50 grams of fresh gingerzest
1½ teaspoon of finely chopped lemon zest
3 twigs Fresh theme
60 ml white wine vinegar
30 grams of castor sugar
First pick the ginger. Finely chop the ginger (use a mandolin, if you have one), then stack and cut into thin strips. Put them in a small saucepan with 250 ml of cold water and a pinch of salt and bring to a boil. Leave to bubble for three minutes, then drain the water. Put the blanched ginger in a sterile, heat-proof jar and add the lemon zest and thyme. Put vinegar and sugar in the same pan, keep boiling, keep stirring, until sugar dissolves, then put it directly in ginger pot. Set aside to cool, then screw on the lid and refrigerate.
Now for the dip. Place the oil in a small, non-stick saucepan over medium-high heat, then add the peels and stir occasionally, for five minutes, until soft. Add thyme, garlic, a quarter teaspoon of salt and finely ground pepper and cook for three to five minutes, until fragrant. Stir in pea and sherry vinegar, then remove from heat and allow to cool.
Pour the mixture into a food processor, add the cheese, horseradish, lemon juice and a quarter teaspoon of salt, and the lentils into a thick paste. Transfer to a bowl (or plastic container, if you are packing it for a picnic).
In a small bowl, add two tablespoons of pickled ginger and one tablespoon of pickled wine and mix in the spring onion, mint, the remaining half a teaspoon of oil and one-eighth of salt. Spoon it over the pea dip, grind some fresh horseradish on top and serve at room temperature.
Yuzo and Lime Brown Butter Cobbler Medallions
Freshly baked medallions from the oven are one of life’s little joys, but they also make a great picnic treat. They are slightly hybrid, and are influenced by Japanese cobblers, who use sticky rice flour and tapioca starch instead of plain flour. As well as making them gluten-free, it also gives them an irreplaceable, ever-slightly chewy texture. Find small bottles of Yuzo juice at the World Food Oil of the big supermarkets, but if you can’t find anything, use a mixture of lemon and lime juice instead. Asian food stores are your best bet for crystallized Yuzu peel, however mixed lemon peel will work well if needed. The batsman can be made up to the first day. In fact, resting the batsman in the fridge is an important part of this process, and it is part of what makes the Madeleine their clear.
Preparation 15 minutes
to cook 30 minutes
135 grams unsalted butterAlmost cubed
1 tablespoon vegetable oil
20 grams of honey
130 grams of golden castor sugar
1 tablespoon vanilla bean juice
100 grams of sticky rice flour
60 grams of tapioca flour
1½ teaspoon baking powder
1 teaspoon salt
1 tablespoon finely chopped lime zest
For Yuzo icing
100 grams of icing sugar
20Yuzo juice ml (Or 20 ml mixed lime and lemon juice)
Peel a squash, grate it and squeeze the juice (Or mixed shell)
1 tablespoon finely chopped lime zest
Place the butter in a small saucepan over medium-high heat and stir frequently for about five minutes, until the butter becomes a deep amber and smells like nuts. Pour into a small bowl, sprinkle with vegetable oil and honey, and set aside for about 15 minutes to cool slightly.
Add the eggs, sugar and vanilla to the bowl of the stand mixer with the paddle attachments, then mix at medium height for about two minutes until creamy. In a separate bowl, combine the rice flour, tapioca flour, baking powder and salt and put in a stand mixer and work at low speed until well combined. Keeping the mixer still low, pour the brown butter mixture into a steady stream, then the lime zest, and mix until well combined. Refrigerate to rest for at least an hour.
When you’re ready to bake, preheat the oven to 190C (180C fan) / 390 F / Gas 6 and apply butter to a non-stick 12-cavity medallion ton. Mix approximately 25-30 grams of medallion using a piping bag or a teaspoon, pipe or spoon, then bake for 10 minutes, until they are completely set and bounce back when pressed with a finger (you more Don’t want to back them up. When they are still hot, remove the medallions and leave them on the wire rack to cool slightly while making the icing. Wash and dry the Madeleine tin again and apply butter, fill and bake any remaining batter as before (or refrigerate and bake later).
In a small bowl, mix the icing sugar and Yuzo juice until smooth. Finely chop the crystallized yuzo, put it in another small bowl, then mix in the lime zest. Dip one end of each medallion into the yuzo icing, sprinkle a little on the yuzo peel / lime zest mix and serve together.