The perfect picnic! Bought to you by Anthony Robinson
I am beyond excited, off to Ascot this morning with the girls and the quintessentially British picnic, and despite the predicted flash floods we will find our Dunkirk spirit and WE WILL PICNIC, although the weather forecast is looking brighter today – the sun dance might have worked after a
The Kitchen team have put together in our mind what we think is the perfect picnic, as inspiration for all you picnicers out there ……..
‘The Quintessentially British Picnic’
Roast Beef, Smoked Chicken and Lemon Confit
Homemade Piquant Pork Scotched Eggs
Summer Pea, Lemon and Mint Posset, Black Olive Straws
Asparagus Spears, Saffron Aioli v
Cherry Tomato, Baby Mozzarella and Basil Skewers
Goats Cheese, Lemon, Thyme and Sesame Bon Bons
Chilled Cherry Tomato Soup
Confit of Salmon, Lime and Cotswold Gin
Paprika and Mature Cheddar Cheese Shortbread
A Selection of Decadent Sandwiches
Cucumber and Cream Cheese
Smoked Salmon and Dill
Honey Roast Ham and English Mustard
Pimms Jelly in a Jam Jar
Lemon Infused Meringues
At the Kitchen, we make all of these from scratch but when it comes to producing this at home, there are so many cheats and Marks and Spencer or Waitrose offer delicious picnic packages. I do think a few homemade items though make it more special.
I also think presentation is key, lovely baskets, pretty Kath Kidston tupperware and greaseproof paper wrapped with string – all add to the effect.
Everyone always loves our Pimm’s jelly jars – rather than make from scratch you can just use a strawberry/raspberry jelly mix and add a large glug of Pimm’s in place of water at the end. Pour in small jam jars, pop in some chopped strawberries, fresh mint and diced cucumber – pop in the fridge and chill for a rather decadent ‘nursery’ treat!
When in a hurry, I really love higgidy quiches – they do a delicious Quiche Lorraine or Feta and Roast Pepper, which can be sliced in advance.
My favourite homemade picnic nibbles I make at home are Paprika and Mature Cheddar Shortbreads and are simply fabulous with a glass of ice cold Champagne.
- 150 grams plain flour
- 75 grams grated cheddar
- 100 grams soft unsalted butter
- 1 large egg yolk
- 1 teaspoon of English Mustard
- Pinch of Paprika
- Blitz all the ingredients in a food processor (except for the Paprika) – until a golden dough begins to form a clump. Knead for 30 second to bring the mixture together.
- Divide the mix into 2.
- Take the first half, roll it into a cylinder, about 3cm in diameter. Roll this this up in a piece of put the roll in the fridge, then proceed in the same way with the remaining half of the dough.
- Preheat the oven to 180°C/gas mark 4/350ºF while the wrapped cylinders of dough rest in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily: aim for about 1cm / ½ inch thick.
- Arrange on a baking sheet lined with baking parchment, and put in the oven for 15–20 minutes, when they should be just beginning to turn a pale gold at the edges.
- Remove from the oven, sprinkle with paprika then leave to cool before eating.
The raw mixture freezes brilliantly and can simply be sliced, defrosted in minutes and baked off just before you need them. I always make double the mixture and keep some handy for impromptu drinks!
Enjoy the picnic season ahead from us all at The Kitchen.