TThere are two ways to have picnics here, I think. You can sweep the supermarket, of course, but that runs the risk of everyone bringing the same thing and leaving you with four quiches and a kilo of carrot sticks. The other option is to go ridiculously large: divide and rule by asking each person to be responsible for one thing, and for that thing to be wonderfully supreme.
Muffuletta (above in the photo)
Go big or go home with this, my take on the epic New Orleans sandwich. If you’re eating it at home (meaning near an oven), skip the initial toasting stage and instead pop the stuffed bread in the oven for a perfectly melted sandwich.
Homework 20 minutes
Press 2 hoursr+
It serves 8
1 sourdough bread (600g-700g)
95ml olive oil
4 cloves of garlicpeeled and finely chopped
2 tablespoons za’atar
8 anchovy filletsdrained and finely chopped
2 red chillieswithout seeds or pith, finely minced meat (30 g)
2 shallots (80 g), peeled and cut into thin slices
200g boneless nocellara olivesdrained and coarsely chopped
450 g of red peppers in a jardrained, dried and cut in half (350 g)
3 tablespoons fine capersdrained (or rinsed, if salted; or regular capers, chopped)
10g parsley leavescoarsely chopped (about 2½ tablespoons)
30g Basil leavescoarsely chopped (about 5¾ tablespoons)
salt and black pepper
1½ tablespoons English mustard
1 tablespoon of liquid honey
70g salami, thinly sliced
100g sliced gouda
2 buffalo mozzarella ballssliced 2 cm thick and dried (250 g)
100g thinly sliced mortadella
Heat oven to 240C (220C fan)/475F/gas 9. Cut the top third of the loaf lengthwise – this will be the lid later. Using your hands, gently hollow out the bread, removing as much of the crumb as possible (save it for making breadcrumbs), while leaving the crust intact. Place the hollowed-out bread and its lid separately on a baking tray, bake for three to five minutes, until crisp and lightly browned on the inside, then remove and set aside.
Meanwhile, make the sauce. Put 50 ml of oil in a small saucepan over medium heat and, once hot, add the garlic and cook, stirring frequently, for three minutes, until softened. Add the za’atar and anchovies, then remove from heat. Pour the za’atar mixture into a medium bowl, let cool, then add the chili, shallots, olives, bell peppers, capers, parsley, basil, a good grind of pepper, and a quarter teaspoon of salt. .
Put the mustard and honey in a small bowl with the remaining three tablespoons of oil and mix until very smooth. Using a pastry brush, spread the mustard mixture evenly over the inside of the bread and onto the underside of the lid.
To assemble the muffuletta, spoon two-thirds of the olive sauce onto the base of the bread and spread evenly. Layer the salami on top, followed in turn by the gouda, mozzarella and bologna, pressing down firmly on each new layer as you go. Pour over remaining sauce and place lid on top.
Wrap the bread well (ideally in reusable kitchen paper) and place it on a tray. Weigh it down with a heavy wooden board (or a tray full of cans) and leave at room temperature for two to three hours (or refrigerate overnight).
Cut the bread into thick slices and serve at room temperature.
Pea and Horseradish Dip with Pickled Ginger
Serve this with some crudités or crackers. These amounts will make more pickled ginger than you need here; Store excess in an airtight container in the refrigerator, ready to serve with steamed rice or fish.
Homework 10 minutes
Cook 1 hour 15 minutes
It serves 4 as part of a monthme
400g frozen peasthawed
2½ tablespoons olive oil
2 banana shallots (80 g), peeled and finely chopped
1 tablespoon thyme leavescoarsely chopped
3 garlic clovespeeled and shredded
salt and black pepper
1 teaspoon sherry vinegaror white wine vinegar
100 g soft goat cheese
20ml lemon juice (i.e. from 1 lemon)
2 teaspoons fresh horseradishfinely grated, plus extra for garnish
4 spring onionstrimmed and thinly sliced at an angle
5g mint leavescoarsely chopped (about 2¾ tablespoons)
For the pickled ginger
50g fresh gingerbare
1½ teaspoons finely grated lemon zest
3 twigs fresh thyme
60 ml white wine vinegar
30g powdered sugar
First, pickle the ginger. Thinly slice the ginger (use a mandoline, 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 them to a boil. Let bubble for three minutes, then drain, discarding the water. Put the blanched ginger in a sterilized heat-resistant jar and add the lemon zest and thyme. Pour the vinegar and sugar into the same saucepan, bring to a boil, stirring, until the sugar dissolves, then pour directly into the ginger jar. Let cool, then screw on the lid and refrigerate.
Now for the dip. Put the oil in a small nonstick skillet over medium-high heat, then add the shallots and sauté, stirring occasionally, for five minutes, until softened. Add the thyme, garlic, a quarter teaspoon of salt, and a good grind of pepper, and cook for three to five minutes, until fragrant. Add the peas and sherry vinegar, then remove from heat and let cool.
Pour the mixture into a food processor, add the cheese, horseradish, lemon juice, and a quarter teaspoon of salt, and puree to a coarse paste. Transfer to a bowl (or plastic container, if you’re packing it for a picnic).
Put two tablespoons of pickled ginger and one tablespoon of pickle liquor in a small bowl, and add the scallions, mint, the remaining one-and-a-half teaspoons of oil, and one-eighth teaspoons of salt. Pour this over the pea sauce, grate some fresh horseradish on top, and serve at room temperature.
Yuzu and Lime Brown Butter Mochi Madeleines
Freshly baked cupcakes, hot from the oven, are one of life’s little pleasures, but they’re also a wonderful picnic treat. These are a bit of a hybrid and inspired by Japanese mochi, which uses sticky rice flour and tapioca starch instead of regular flour. As well as making them gluten-free, this also gives them an irresistible, slightly chewy texture. Look for small bottles of yuzu juice in the world’s food aisle of larger supermarkets, but if you can’t get any, use a lemon-lime juice mix instead; Asian health food stores are your best bet for crystallized yuzu peel, though, though mixed citrus peel will work just fine if needed. The batter can be made up to the day before; in fact, letting the batter rest in the fridge is an important step in the process and is part of what gives cupcakes their pronounced hump.
Homework 15 minutes
Cook 30 minutes
135g unsalted butterroughly cubed
1 tablespoon vegetable oil
20g of honey
130g golden brown sugar
1 teaspoon vanilla extract
100g glutinous rice flour
60g tapioca flour
1½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon finely grated lime zest
For the yuzu glaze
100g icing sugar
twentyml of yuzu juice (or 20 ml mixed lemon-lime juice)
1 tablespoon crystallized yuzu peel (or combination skin)
1 teaspoon finely grated lime zest
Put the butter in a small saucepan over medium-high heat and cook, stirring frequently, for about five minutes, until the butter has turned a deep amber color and smells nutty. Pour into a small bowl, whisk together the vegetable oil and honey, and let sit for about 15 minutes, to cool slightly.
Place the eggs, sugar, and vanilla in a stand mixer bowl with the paddle attachment attached, then mix over medium-high heat for about two minutes, until creamy. In a separate bowl, whisk together the rice flour, tapioca flour, baking powder, and salt, then add to stand mixer and work on low speed until well combined. With the mixer still on low speed, pour in the brown butter mixture in a steady stream, followed by the lemon zest, and mix until well combined. Chill in the fridge to rest for at least an hour.
When ready to bake, heat oven to 190C (180C fan)/390F/gas 6 and butter a 12-cavity non-stick muffin tin. Using a piping bag or teaspoon, spoon or pipe about 25-30g of the muffin mix into each cavity, then bake for 10 minutes, until set and bouncing when poked with a finger (you don’t want to overbake them). to them). While they are still hot, unmold the cupcakes and let them cool slightly on a wire rack while you make the frosting. Wash, dry and butter the muffin tin again, fill with the remaining batter as before and bake (or put in the fridge and bake later).
In a small bowl, whisk together the icing sugar and yuzu juice until smooth. Finely chop the crystallized yuzu, put it in a second small bowl, and then mix in the lime zest. Dip the narrow wavy end of each cupcake into the yuzu frosting, sprinkle with a little of the yuzu peel and lime zest mixture, and serve immediately.