We’ve picked 4 perfect picnic foods

Whether it’s on the beach or in the park, there’s no better way to make the most of summertime than by enjoying a picnic lunch. Not all picnics were created equal, however, and we’ve got some tips to make yours the best one yet.

  • Ready to roll

    Wraps really are the ultimate on-the-go food, perfect for all kinds of lunches al fresco. Depending on how hands-on you feel like being at the picnic, you could either prepare all the components separately and assemble once there, or just have them rolled and ready to go.

    Smoked salmon crystal summer rolls

    Ingredients:

    • 1 Woolworths Vietnamese Crystal Spring Roll Kit
    • 100 g smoked salmon
    • Fresh mint
    • Beetroot
    • Carrots

    Method:

    1. Prepare 1 x Woolworths Vietnamese Crystal Spring Roll Kit according to package instructions.
    2. Stuff the wrappers with 100 g smoked salmon, fresh mint, the noodles from the kit, julienne beetroot and carrots.
    3. Roll up and serve with the kit’s dipping sauce.

    (Serves 2)

  • Finger foods

    Let’s start with the obvious. You’ve got to have things you can easily eat with your fingers. Sure, you could make it like mom used to and serve boiled eggs, or you could go one step further and make Scotch eggs. Scotch eggs are the anomalies that actually keep well, long after they’ve come out of the fryer, making them excellent picnic foods.

    Scotch eggs

    Ingredients:

    • 5 free range eggs, at room temperature
    • 350 g sausage meat (remove the skins from a pack of Woolies bangers)
    • 4 T parsley, chopped
    • 2 anchovy fillets, chopped
    • 2 T capers, drained and finely chopped
    • 50 g smoked ham
    • Salt and white pepper, to taste
    • 6 T fresh breadcrumbs or Woolworths Panko Crumbs
    • 1½ cups vegetable oil, for frying
    • Mustard, for serving

    Method:

    1. Boil four eggs for 5–6 minutes. Place in a bowl of cold water, then peel and set aside.
    2. Mix the sausage meat, parsley, anchovies, capers and smoked ham and season to taste.
    3. Divide the mixture into four. Spread a handful of the mixture on your palm in a flat disc.  3. Place a boiled egg in the centre of the mixture and carefully close the meat around it. Repeat with the remaining mixture and boiled eggs.
    4. Beat the remaining egg, brush onto the boiled eggs and roll them in the breadcrumbs.
    5. Heat the oil in a wok and fry the eggs for 6-7 minutes, or until golden brown. Remove using a large slotted spoon and drain on kitchen paper. Cut in half and serve with your favourite mustard.

    (Serves 4)

  • Clever pies

    A large pie is certainly not going to travel well – nor is it going to be easy to eat on a picnic blanket. But a small pie that can be held in the hand, well that’s something else entirely.

    Handmade Cornish pasties

    Ingredients:

    For the shortcrust pastry:

    • 400 g cake flour
    • Salt, a pinch
    • 200 g cold butter, cubed
    • ½  cup cold water
    • 1 onion, peeled and grated
    • 2 t olive oil
    • 2 t tomato paste
    • 1 t white wine vinegar
    • 1 x 25 ml stick  Woolworths Chicken or Beef Stock Concentrate
    • 2 medium potatoes, peeled and grated
    • 2 carrots, peeled and grated
    • 15 g parsley, chopped
    • 1 t fine salt
    • 1 t ground black pepper
    • 500 g free-range beef mince
    • ¼ t celery salt (optional)
    • 1 free range egg, beaten
    • Seeds, for sprinkling

    Method:

    1. To make the pastry, sift the flour and salt into a bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Add enough water to make a fairly firm dough. Wrap in cling wrap and leave to rest in the fridge for 1 hour before rolling out.
    2. Gently fry the onion in the olive oil with the tomato paste, vinegar and stock over a medium to low heat until softened and caramelised, about 5 minutes. Allow the mixture to cool slightly.
    3. Place the onion mixture into a large bowl and combine with the potatoes, carrots, parsley and seasoning. Add the beef mince and mix well. Set aside.
    4. Roll out the pastry and cut into 10 rounds using a saucer around 17 cm in diameter. Divide the filling evenly between the pastry rounds. Brush the edges with beaten egg. Bring up the edges of the pastry like a taco shell and pinch to close in a wavy shape.
    5. Brush all over with egg and sprinkle over the seeds of your choice, then chill for 20 minutes.
    6. Bake at 200°C for 30 minutes, or until golden brown and cooked through.

    (Serves 8-10)

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  • Think beyond the hummus

    Look, hummus will forever and always have a place in our hearts (and our picnic baskets), but for those times you want something a little different, something like a roast white bean dip will tick all the same boxes without getting boring.

    Roast white bean dip
     
    Ingredients:

    • 1 red onion, quartered
    • ½ head garlic
    • 1 T olive oil
    • 1 x 400 g can cannellini beans, drained and rinsed
    • Sea salt and freshly ground black pepper, to taste
    • 1 lemon, zested and juiced
    • 15 g parsley, chopped

    Method:

    1. Preheat the oven to 180°C. Roast the onion and garlic in the olive oil until softened and slightly caramelised, about 20 minutes. Add the beans and seasoning for the last 5 minutes of cooking time.
    2. Remove from the heat and blend while still warm with a drizzle of olive oil and the lemon zest and juice. Serve warm with the stuffed focaccia and Woolworths Antipasti.

    (Serves 8)

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