By Connie Clarkson
Some treats to take along:
· The traditional favourite, a Bacon and Egg slice, served cold with tomato sauce (refer to separate recipe)
· Savoury Baby Chicken Drums - season chicken wing drums with dark soy sauce, a few drops of sesame oil, crushed garlic, grated ginger, honey, salt and pepper, marinate for an hour and baked in a moderate oven for 30 - 45 minutes or till drums are cooked. Serve with your favourite chilli sauce.
· Watermelon, feta and mint salad - toss melon and feta cubes together with shredded fresh mint, olive oil and balsamic vinegar.
· Green bean, kumara and orange salad with a splash of olive oil, seasoned with salt and pepper.
· Lettuce, tomato and cucumber salad with your favourite vinaigrette.
· Fresh fruit
· Soda and lemon mint ice cubes
· Plum Cake - we'll have a look at how to make this next week.
Here's a list of picnic essentials:
· A picnic basket, hamper or tote bag for carrying food and equipment
· Frozen ice packs for chilled foods
· A rug or any kind of ground cover if you plan to eat on the ground
· Large cloth or paper napkins
· Plates - paper?
· Coffee cups, water glasses and wineglasses
· Cutlery
· Bottle opener, corkscrew and can opener
· Paper towels
· Plastic bags or plastic wrap for leftovers
· Large plastic bag for trash
· Large plastic bag for used dishes and utensils
· Small cutting board and knife
· Condiments: salt, pepper, sugar, cream for coffee, mustard, relish, etc.
· Ice
· Thermos filled with hot coffee
· Soft drinks, sparkling water, beer or wine
· Water
· Whole lemons and limes
· Flashlight, insect repellent, sun screen
Here's some packing and serving tips:
· Pack the foods to be eaten last at the bottom of the bag or chest and the first on top, so that you don't have to unpack everything at once.
· Use vacuum-packed containers to avoid leaks and soggy bags; seal the containers in Ziploc plastic bags.
· Pack soft foods like eggs, tomatoes or fruit in hard plastic containers.
· If you are serving a hot soup, preheat the thermos with boiling water. For a cold soup, chill the thermos with ice water for several minutes.
· Pre cut food into edible portions before you set off - it's much easier to serve pieces than to cut them on the ground.
· Pack garnishes in Ziploc plastic bags. Parsley, basil, mint and herb flowers should be sprinkled with water before packing. Keep them in the cooler.
· Pack salads and dressings separately rather than dress salads prior to leaving home to avoid soggy leaves.
· Keep eggs, dairy products and uncooked meat well chilled until just before serving.
· Don't partially cook the food at home and finish it at the picnic site; during transportation the food is at the optimum temperature for bacterial invasion.
· Pack the food just before leaving for the picnic.
Bacon and Egg Slice
Ingredients
1 pkt ready-rolled puff pastry sheets
200g lean bacon rashers, rind removed
8 eggs plus one more for glazing
1 tbs chopped flat-leaf parsley
Tomato sauce, to serve
Method
Preheat oven to 180°C.
Grease a 25 x 30 x 3cm baking pan.
Line the base and sides using 2 sheets of puff pastry, tucking the pastry into the corners and carefully sealing the join down the middle.
Place the bacon strips into the pastry lined pan.
Break the eggs over the bacon, sprinkle with chopped parsley
Combine the remaining egg with 1 tablespoon water and use half to brush the pastry edges.
Top with remaining 2 sheets of pastry, pressing the joins together to seal.
Pinch the edges together.
Brush the pastry top with remaining beaten egg.
Use a knife to make two air holes in the top, then bake in the oven for 45 minutes until golden.
Set aside to cool for 10 minutes.
Serve the bacon and egg slice warm with the tomato sauce.