Summer's here at last so go and enjoy a picnic
Claire Latimer rustles up a couple of great dishes to put in the picnic basket for the perfect way to soak up the sunshine
Living in Camden is so magical at this time of year with our overflowing abundance of green parks.
Our shop really takes off in June with all the hampers, large and small that are ordered for corporate functions and private affairs.
If you want some ideas of the type of food that will last the journey to a picnic and a good range of foods then check out our website as we have many menus.
What you need to avoid is things like mayonnaise that could split on a hot day, anything with gelatine, whipped cream that will just collapse or soft salad leaves that will just wilt.
Get into the wilds of Hampstead Heath, the depths of Regent’s Park or to the top of Primrose Hill with a good hamper, a few bottles of booze, a rounders bat and ball and you could pretend to be in the heart of the countryside but without the trek back into London at the end of the day or weekend.
Of course if you want the music thrown in then remember Kenwood concerts begin soon.
PORK TERRINE
Remember that pork should be kept chilled so take an ice pack or two and do not make it more than two days in advance.
Great for a picnic served with chunks of bread and perhaps some good chutney.
Ingredients
Serves 10
One tbsp Olive oil;
175g Onions, finely chopped;
One kg rindless boned pork belly;
175g rindless back bacon;
175g lamb’s liver, cut into small pieces;
Two small garlic cloves, peeled and crushed;
Handful Parsley, finely chopped;
One desp chopped Rosemary;
One desp chopped Thyme;
Salt and freshly ground black pepper.
Method
Heat the oil in a frying pan, add the onions and fry gently until soft.
Transfer to a large mixing bowl and leave to cool.
Put the pork belly into a food processor and chop, using the pulse button, into a coarse but not too coarse mixture.
Add to the onions in the bowl. Put the bacon and liver in the food processor and again, coarsely chop, then transfer to the bowl.
Add all other ingredients and mix everything together really well with your hands.
Preheat the oven to 180C 350F Gas Mark 4. Put the mixture into a lightly oiled 1.5 litre terrine dish or loaf tin and slightly round off the top. Cover with foil, put into a small roasting tin and pour enough hot water into the tin to come half way up the sides of the dish. Bake for one-and-a-half hours.
Uncover the terrine and cook for a further 15 minutes, until it is lightly coloured on top.
Remove the dish from the roasting tin and leave to cool, then weight down the terrine overnight in the fridge.
To serve, remove the terrine from the dish in slices. Accompany with lots of crusty bread.
CAESAR BEAN SALAD
This is a salad with a difference and lots of interesting flavours.
Very quick and easy to make. If you are making it a few hours before serving it is best to toss the avocado in lemon juice and that will stop it turning brown.
Ingredients
Serves 6
Two (15 ounce) cans dark red kidney beans drained;
One tbsp olive oil;
Juice of 1 lemon;
One clove garlic, peeled and crushed;
One slice thick white bread, diced into small cubes;
25g freshly grated Parmesan cheese;
Salt and freshly ground black pepper;
One medium head romaine lettuce;
Two ripe avocados, halved, and then skinned and sliced;
One tablespoon chopped fresh parsley
Three hard boiled eggs, peeled and sliced.
Method
Put the kidney beans into a large bowl with the olive oil and lemon juice and leave to marinate.
Pour a little olive oil and garlic into a frying pan and then add the bread cubes.
Fry gently for about five minutes stirring occasionally until golden brown on all sides.
To make up the salad, add all the other ingredients into the bean bowl and toss well. |
