Posh Picnic

Make the most of the fine weather and shrinking countryside with food by Michael Diacono, chef patron at Rubino, Giuseppi’s and MEZZODÌ and Ryan Vella, head chef at MEZZODÌ.

Our short spring season is in full swing, we decided to prepare some food to be enjoyed outside on a posh picnic before the weather gets too hot and the countryside greenery dries out.

Pork Pie

No serious picnic would be complete without a pork pie. Ryans’ version does the trick very nicely.

SERVES 10

YOU WILL NEED

800g pork shoulder, minced

400g pork belly, minced

250g smoked bacon, cubed

2 large pinches ground nutmeg

1 tablespoon fresh chopped sage

1 tablespoon fresh chopped rosemary

2 tablespoons chopped onion

salt and pepper

FOR THE PASTRY

600g plain flour

200g lard

220ml water

1 egg to glaze

1. Set oven to 180ºC. Simply mix all the ingredients for the filling in a large bowl.

2. To make the pastry, sift the flour into a large bowl. Place the lard with the water into a small pot and heat gently until melted, then stir the mixture into the flour using a wooden spoon. When the mixture is cool enough to handle, knead it well until smooth.

3. Cut off 1/4 of the dough, wrap it in cling film and reserve it for the pie lid. Roll out the remaining dough into a circle and use it to line a 20cm non-stick springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes.

4. Fill the pastry with the meat mixture and pack the filling down well. Roll out the dough for the lid and place it on top of the pie. Pinch all around the edge to seal the pie. Make a hole in the centre of the lid to allow steam to escape while cooking.

5. Cook the pie in the oven for 30 minutes then reduce the heat to 160ºC and cook for a further 90 minutes. Brush the pie top with beaten egg and return it to the oven for a further 20 minutes. Remove the pie from the oven and let it cool completely before serving.

Scotch Eggs

My boys Sean, David, and George simply love these. Well, so do my wife Janine and I, to be honest. It’s worth going on a picnic just to eat these.

MAKES 8

YOU WILL NEED

10 large free-range eggs

1kg pork, minced

2 tablespoons chopped parsley

1 tablespoon fennel seeds

1 teaspoon chilli flakes

2 cloves garlic, finely chopped

salt and pepper

plain flour for dusting

300g panko breadcrumbs

2 litres vegetable oil to fry

1. Put 8 eggs in a pot of boiling water. Boil for 5 minutes, then transfer to a bowl of cold water. Once cooled, carefully peel them.

2. In a large bowl, mix together the pork, fennel seeds, chilli flakes and garlic and season to taste.

3. Have 3 plates ready - one with a small handful of flour, one with the two remaining eggs (beaten), and a third with the breadcrumbs.

4. Form the minced pork mixture into 8 flattened patties resembling large burgers.

5. Gently shape each meat patty evenly around the eggs, moulding them with moistened hands until sealed.

6. Roll the meat-wrapped, boiled egg in the flour, shake off any excess, then dip into the beaten egg, and then in the breadcrumbs

7. Heat the oil in a deep pan or deep fat fryer to about 150ºC.

8. Carefully lower the eggs into the pan and cook for 4 minutes, or until golden, turning them every so often. Drain on kitchen paper. If you’re worried about the meat being under-cooked, deep-fry the scotch eggs until they’re golden and crispy, then pop them in a hot oven for a couple of minutes.

Pear, Walnut, Ricotta and Gorgonzola Gallette

Simple ingredients and delicate tastes make these very pleasing. The pears add such a wonderful touch of sweetness.

SERVES 4-6 AS A PART OF A PICNIC LUNCH

YOU WILL NEED

1 sheet puff pastry

250g ricotta

2 pears, peeled, cored and diced

100g walnuts, chopped

1 egg, lightly beaten

200g gorgonzola

1 egg to glaze

salt pepper

1. Place the ricotta into a mixing bowl and beat using a wooden spoon, then fold in the diced pears and chopped walnuts. Mix in the egg and season lightly to taste.

2. Cut the puff pastry into 2 squares. Place the ricotta mixture into the centre then top with the crumbled Gorgonzola.

3. Fold in the sides of the pastry and press down on the edges. Brush with egg to glaze.

4. Bake at 200ºC Mk 6 for 25 minutes.

Sun Dried Tomato and Olive Loaf

Everybody should try their hand at baking bread at least once. The tempting smell of bread baking in the oven is right up there with the scent of frying bacon or fresh coffee brewing on the stove.

YOU WILL NEED

1kg flour

30g instant yeast

1 tablespoon salt

600ml tepid water

75g chopped sundried tomatoes

75g chopped black olives

1 tablespoon olive oil

chilli

butter to grease

1. Attach the dough hook to your kitchen mixer. Sift the flour and place it in the mixer bowl.

2. Add the yeast and salt to the flour, then pour in the water and start the mixer on a low speed.

3. Add the chopped tomatoes, olives and chili. Knead in the mixer for 10 minutes then turn off the mixer, cover the bowl lightly with a damp cloth and place it somewhere warm to prove until it doubles in size. This will take about 45 minutes.

4. Grease two 23cm by 13cm loaf tins with butter. Fill the pans with the bread mix and leave it to rise again for 15 minutes. Meanwhile, preheat the oven to 200ºC (gas mark 6)

5. Bake the bread for about 30 minutes until it is well risen and browned and sounds hollow when tapped. Remove the loaves from their tins and allow them to cool on wire racks.

Pasta Salad with Broccoli Pistouand Nduja Drizzle

When I was younger, pasta salad was all the rage. It was considered modern and daring but, as with most things, it soon became passé. The broccoli sauce used here, loosely titled pistou, works well when served in this way and elevates this dish to something a bit special.

SERVES 6-8 AS PART OF A PICNIC LUNCH

YOU WILL NEED

1 head broccoli

150g almonds, lightly toasted

200g grated parmesan cheese

250ml extra virgin olive oil

salt and pepper

60g ‘Nduja (soft, spreadable, spicy Calabrian salami)

500g pasta (we used strozzapreti)

roasted pine nuts to top

1. Break the broccoli into florets and place in a food processor together with the almonds, parmesan cheese and olive oil. Season lightly, then whizz to form a paste which still has a bit of bite to it. Keep the mixture in the fridge till needed.

2. Place the ‘Nduja into a pan and heat gently to melt it down. Place it in a jar and put it aside to pour over the salad.

3. Bring a large pot of salted water to the boil and cook the pasta making sure to leave it quite al dente. Drain the pasta well and cool it under running cold water. Dress with a drizzle of extra virgin olive oil.

4. To assemble the salad, simply mix the pistou into the pasta and serve it with a drizzle of ‘Nduja and oil and topped with roasted pine nuts.

Sage and Apple Sausage Rolls

A more adult take of a firm favourite with many of our younger eaters.

MAKES APPROXIMATELY 16 DEPENDING ON THE PORTION SIZE

YOU WILL NEED

1 sheet puff pastry

500g beef and pork

sausage meat

1 apple, peeled and finely diced

2 tablespoon finely

chopped fresh sage

1 tablespoon finely chopped onion

salt and pepper to taste

1 teaspoon grain mustard

1 egg to glaze

1. Mix the filling ingredients together very well in a bowl.

2. Lay the puff pastry out on a lightly floured surface and cut it into 4cm wide strips.

3. Fill each strip down the middle with the sausage meat and then roll up the pastry strips using some egg to seal the edges. Cut the filled pastry rolls into individual portions.

4. Place the sausage rolls on baking trays lined with baking paper. Brush with beaten egg and store covered in the fridge or freeze till needed.

5. Heat the oven to 190ºC (gas mark 5). Bake the rolls for 15 minutes till golden and puffed up. If cooking from frozen increase the cooking time to 25 minutes.

White Chocolate and PopCorn Flapjacks

Sweet treats to nibble on at any time of the day, be it on a picnic or not.

MAKES ABOUT 15 BARS

YOU WILL NEED

50g butter (plus extra for greasing)

75g honey

200g white chocolate

120g plain cooked popcorn

FOR THE TOPPING

200g dark chocolate

150ml cream

1 tablespoon honey

1. Lightly grease a 25cm square cake tin with butter, then line with nonstick baking paper. Let some paper hang over the sides of the tin to make it easier to lift out the popcorn later.

2. Place the butter, honey and white chocolate together into a small pot and melt together on low heat.

3. Place popcorn into a mixing bowl, then pour the melted chocolate mix over, folding and mixing well to coat completely.

4. Pour the mixture into the prepared tin, pressing down gently to make a firm, even layer. Leave to cool and set.

5. For the topping, melt the chocolate in a heatproof bowl over a pan of simmering water. Meanwhile, heat the cream in a saucepan until boiling. Pour the cream onto the chocolate, 1/3 at a time. Gently mix together and add the honey.

6. Pour the chocolate topping onto the set popcorn and spread out evenly. Leave it to cool in the fridge till hardened. Next, lift the popcorn ‘cake’ out of the tin and use a sharp knife to cut it into bars.

Photography: BRIAN GRECH

Assisted by STEPHEN AZZOPARDI