Good Food Outdoor

Recipes……… Good Food Outdoors

RECIPES FOR PICNICS, BARBECUES, CAMPING AND ROAD TRIPS SHOWCASING 50 RECIPES THAT CAN BE MADE AT HOME AND THEN BROUGHT WITH YOU, OR COOKED ON THE BARBECUE OR CAMPFIRE AT YOUR DESTINATION, GOOD FOOD OUTDOORS IS YOUR GO-TO GUIDE FOR OUTDOOR EATING.

Bringing together the best of food writer and stylist Katy Holder’s recipes from A Moveable Feast and Hungry Campers Cookbook, this collection offers recipes that are accessible, interesting and contemporary. There are mini morsels such as sesame-crusted tuna squares that are perfect for parties, salads and filled baguettes that are ideal for picnics, and lamb shoulder done over the campfire that would be a hit on any camping trip. There's also a chapter for kids’ cooking and desserts to finish.

THIS IS AN EDITED EXTRACT FROM GOOD FOOD OUTDOORS BY KATY HOLDER PUBLISHED BY HARDIE GRANT EXPLORE, RRP $19.99.

CHICKEN & PORK PICNIC POT PIE

METHOD

1. To make the pastry, put the flour and butter into a food processor and mix for about 30 seconds, until the mixture resembles fine breadcrumbs. Add 100ml cold water and process for 10 seconds. Transfer to a large bowl or work surface and form into a ball, adding a little more water if necessary, and knead very briefly. Divide the pastry into two portions of about 1/3 and 2/3. Press each portion into a disc and wrap in plastic wrap. Chill for 15 minutes. 2. Roll out the larger of the two pastry pieces to a circle about 33cm, or sufficient to line the base and side of a 20cm springform or loose-based pie tin about 6cm deep, allowing any excess pastry to hang over the sides. Chill until needed.

3. Slice the chicken breasts in half horizontally. Place in a saucepan and add just enough water to cover the chicken. Bring to the boil, then reduce the heat to a simmer and cook for 5 minutes. Remove from the heat and leave for 10 minutes (the chicken doesn’t have to be cooked through). Drain the water and set aside.

4. To make the stuffing, heat the oil in a frying pan and fry the bacon for 3 minutes. Add the onion and garlic and fry for about 5 minutes, until softened. Transfer to a bowl and leave in the water to cool for 5 minutes. Stir in the breadcrumbs, parsley, basil, corn and beaten egg. Mix thoroughly, season well with sea salt and freshly ground black pepper and stir in the melted butter.

5. Preheat the oven to 180°C fan-forced. Take half the stuffing and spread it over the pastry base, pressing it down gently with the back of a spoon. Shred the chicken and layer it on top. 6. Slit the skins of the sausages and put the meat into a bowl, squashing it all together, then spread it in a layer over the chicken, pressing it out to the edges. Top with the remaining stuffing, once again gently pressing it down.

7. Roll out the remaining pastry to a circle about 22cm across, or enough to cover the dish. Brush the top edge of the overhanging pastry in the tin with the beaten egg, then lift the pastry lid onto the pie. Seal together gently, pressing down with the tines of a fork. Trim the edges, ensuring the pie is well sealed. Brush the lid with beaten egg, then cut a cross in the middle to allow steam to escape. 8. Place the pie on a baking tray and bake for 50 minutes. Brush the top with egg again, to give a glossy finish, and bake for a further 10 minutes. Leave to cool completely in the tin before slicing. If transporting the pie, leave it in the tin to keep it safe. Serve with a dressed green salad and chutney. Warm the flatbreads and serve them with the lamb mince, onion salad, pomegranate seeds and crumbled feta.

INGREDIENTS

SERVES 8–10

• 500g boneless, skinless chicken breasts, • 450g good-quality pork sausages • 1 free-range egg, beaten • green salad, to serve • chutney, to serve

PASTRY

• 400g plain (all-purpose) flour • 180g chilled butter, diced

STUFFING

• 2 teaspoons olive oil • 75g rindless bacon, roughly chopped • 1 small onion, finely chopped • 2 garlic cloves, crushed • 100g fresh breadcrumbs (from day-old bread) • handful flat-leaf (Italian) • parsley, chopped handful basil, chopped • 1 corn cob, kernels sliced off (or 100g frozen corn, thawed) • 1 free-range egg, beaten • 25g butter, melted

SMOKED SALMON AND ROASTED RED CAPSICUM PÂTÉ ON TOAST

INGREDIENTS

SERVE 6

• 1 small red capsicum (bell pepper), halved, seeds and membrane removed (or 50g bought chargrilled capsicum, drained) • 200g smoked salmon • 200g cream cheese • 100g sour cream • 4 tablespoons finely chopped dill • 60–80ml l emon juice • 8 thin slices of wholegrain or wholemeal (whole-wheat) bread

METHOD

1. Preheat a grill (broiler) to high. Squash the capsicum halves to flatten them, then place under the hot grill, skin side up. Grill until the skin is completely blackened. Place in a plastic bag, seal the bag and leave for 15 minutes. Rub or peel off the skin (do not rinse), then finely dice the capsicum and set aside. 2. Put the smoked salmon, cream cheese, sour cream, dill and 60ml of the lemon juice into the bowl of a food processor. Blend for about 20 seconds. Season with sea salt and freshly ground black pepper to taste and add the extra tablespoon of lemon juice if needed. Now either add the diced capsicum and blend for 10 seconds, or transfer the pâté to a bowl and stir in the diced capsicum. Chill the mixture in the fridge for about 30 minutes to firm up slightly. 3. Heat the oven to 180°C fan-forced and place a baking sheet in the oven to heat up. Remove the crusts from the bread, then roll the slices out thinly using a rolling pin or bottle. Cut each piece into four triangles. Place on the baking sheet and bake for 8–10 minutes, until golden and crisp. Set aside to cool. 4. Transport the toasts in an airtight container. The pâté can be transported in the either the bowl it was chilled in or in an airtight container. Or if you have some small glass jars, divide it up into individual portions. It will last 3–4 days in the fridge.

MARINATED BUTTERFLIED LEG OF LAMB

INGREDIENTS

SERVES ABOUT 8

• 2–2.5kg (a little less without the bone) leg of lamb, boned and butterflied • 80ml olive oil • juice of 1 lemon, (plus 1-2 lemons, halved, optional) • 1 teaspoon ground coriander • 1 teaspoon ground cumin • 2 teaspoons dried mint • 2 garlic cloves, crushed • green salad, to serve • baked potatoes or potato salad, to serve • small handful flat-leaf (Italian) parsley leaves • 1 small red chilli, thinly sliced, seeds removed if preferred

METHOD

1. Open the lamb out and use a sharp knife to make a few slashes through the thickest part of the meat – this helps the meat cook evenly. 2. In a bowl, combine the olive oil, lemon juice, coriander, cumin, mint and garlic. Rub the marinade all over the lamb. If possible, return the meat to the fridge or a cool box (place it on a tray or even in a clean plastic bag) and leave to marinate for 1–2 hours. Ideally you would prepare this in the morning and allow it to marinate all day. 3. When you’re ready to cook, ensure your barbecue or fire isn’t too hot, otherwise your meat will char on the outside and still be raw in the middle. Cook the meat for 15 minutes, then turn over and cook for a further 15 minutes. If you are cooking on a hooded barbecue put the hood down for the second 15 minutes. If not, try and cover your meat with foil. If you can’t do either, don’t worry. 4. Check to see if the meat is cooked to your liking, remembering it will cook further while it rests. If it’s ready, remove from the heat, wrap in foil and leave to rest for about 10 minutes. While the meat is resting, char the lemon halves (if using), cut side down on the barbecue for 2-3 mins. Slice the lamb, scatter over the parsley and chilli and serve with salad and baked potatoes.