Pony Rider - FESTIVE PICNIC

FESTIVE PICNIC

IN S P IRAT IO N FOR THE FE STIV E SE ASON

BY PO N Y RI DE R

featuring Black Pantry

DISCO PISCO (sour pisco ginger cocktail) 250ml pisco Ÿ c sugar syrup, see recipe below 6 limes, juice only 2 egg whites angostura bitters to serve ginger sugar syrup 10cm piece ginger, finely sliced 1c castor sugar ½ c water Heat water to boiling point, stir in ginger and sugar, cool.

Then strain to use.

Chill 4 glasses in the freezer.

In a blender place the pisco, 1/4 c sugar syrup, lime juice, egg white and 2 handfuls of ice. Blend until smooth and frothy, serve in chilled glasses, and drink immediately.

DIRTY DANCER (spicy salsa with crunchy vegetable dipping sticks) 1 jar store bought spicy salsa 1 bunch baby carrots, peeled 1 bunch radish, washed 2 whole witlof or other bitter leaf, broken up into pieces 1 bunch whole asparagus, end removed 2 whole cucumber, sliced into thick fingers This is pretty self explanatory, Place salsa into serving bowl and accompany with any vegetables you like on a big chopping board, have some salt and pepper handy in case you need it.

It’s a good sociable way to start your feast.

SWEET N’ SALTY (spicy roasted nuts) 3 c mixed nuts of your choice 1 egg white 1/3 c chopped fresh thyme, leaves only 2 tsp. chili flakes 1 tbls dried oregano 1 tsp. cayenne pepper 3 tbls lemon zest 1 ½ tsp. raw sugar Heat oven to 160c.

Line a large baking tray with glad bake.

In a bowl combine thyme, chili, oregano, pepper, lemon zest and sugar.

Whisk the egg white until frothy, 1-2 mins, add this to the bowl with the spices and nuts and toss well.

Spread the nuts out on the baking tray and season with sea salt.

Make sure they are single layer only.

Bake for 25 minutes.

Remove from oven and cool completely before serving.

EL RANCHO COB (cuban corn on the cob) Serves 8 8 sweet corn cobs 100g Parmesan 3 tbls parsley, chopped finely 2 tbls coriander leaves, chopped 1 tsp sea salt ½ tsp chili powder, optional 2 knobs melted butter Boil the sweet corn until tender Bbq over hot coals until for 4-5 minutes Mix the Parmesan, parsley, coriander chili powder and salt together.

Brush the corn with the melted butter and roll in the Parmesan crust.

Serve warm.

CRUNCHY BEETLE (south american style betel leaves) 20 betel leaves 2 whole cobs corn ½ c mint leaves ½ c coriander leaves 1 avocado, cubed ½ cup feta, crumbled Pinch cayenne pepper Juice of 2 limes Salt and pepper Boil corn cobs until tender, bbq for about 4-5 mins, let cool slightly and remove kernels.

In a bowl combine corn kernels, mint, coriander, feta and avocado, gently toss and squeeze the lime juice over the salad season with salt and pepper.

Spoon salad onto betel leaves and sprinkle each with a tiny bit of cayenne pepper.

Arrange on serving platter.

PRAWN POCKETS (spicy prawn tacos with chopped salad and jalapeño salsa) Salsa ¼ cup pickled jalapeños, chopped ¼ c coriander, roughly chopped ¼ c pickle juice from the jalapeño 2 limes, juice only 20 taco shells Taco filling 20 cooked king prawns, peeled and chopped 1 c shredded savoy cabbage 1 c kale, finely shredded 1 c shredded carrots 1 c shredded red capsicum, about 2 capsicums ½ c chopped shallots 1 c coriander leaves ½ c mint leaves For the salsa, mix all the ingredients in a jar, shake and set aside.

Place all filling ingredients together in a large bowl, add dressing and toss until combined.

Lie out crisp tacos on a platter and fill with salad, serve immediately.

PEACH TICKLER

(smashed peach bellini) 2 very ripe peaches ½ cup mint leaves, garnish 1 bottle Italian prosecco Over a large bowl, squeeze each peach in your (clean) hands until it turns to pulp, disregard the seed and as much skin as possible and divide amongst your glasses. Top with Prosecco and mint leaves and serve.

CHEATS PUDDING

(panettone with pistachio + cranberry ice cream) 1L good quality vanilla ice cream 1 c dried cranberries, roughly chopped 1 c pistachios, roughly chopped 1 panettone, or 6 small individual Marsala, 6 splashes 2 punnets raspberries 2 tbls caster sugar Get your ice cream out of the freezer and soften it a little, in a large bowl stir ice cream with cranberries and pistachios and refreeze.

In a jar place raspberries and sugar, give it a really good shake and set aside.

With a serrated knife cut the panettone into 6 slices, you wont need it all if using a large one so set it aside for later.

To assemble puddings place a slice of panettone in 6 serving bowls.

Sprinkle each slice with Marsala, top with a large scoop of your ice cream and drizzle with raspberry sauce and celebrate!

ETON MESS (jar pavlovas with mixed berry and roasted pistachios) Serves 6 6 Pavlova nests, crumbled 250 ml fresh cream, whipped ¼ c icing sugar, sifted 1 punnet strawberries, hulled and chopped 1 punnet raspberries 1 tbls sugar ½ c pistachios, lightly toasted and crushed ½ c fresh passionfruit pulp 6 serving jars Place cream and icing sugar in a mixing bowl and whisk until soft peaks form.

Place raspberries in a small bowl with sugar, crush with a fork, and set aside In a large bowl place the Pavlova, cream and strawberries, fold everything together until just combined.

Divide among the serving jars, top with pistachios, passionfruit and drizzle with the raspberry sauce.

Serve immediately.

GINGER NINJA (Ginger mock tail) Serves 4 750ml Ginger Beer crushed ice Lime wedges 1 cucumber cut into wedges Choose any ginger beer you like....

Cut cucumber into wedges cut lime into wedges throw ice into your cup and pour the Ginger beer over top of ice. (add your favorite chilled vodka to make it alcoholic!)

STYLING + PRODUCT

BY PONY RIDER visit our website for any product information, enjoy the silly season! www.ponyrider.com.au FEATURED FOODIE - BLACK PANTRY visit Belinda Black’s blog for more great food ideas belindablackcatering.blogspot.com.au