Boxing Day picnic
Ahhhh, the Christmas mad panic is over and it's time to relax and enjoy the good food still to be had, thanks to a fridge full of leftovers. The weather is divine, the beach is begging - so get that picnic basket packed.
Menu for 12
Mains
Goat's cheese and pesto terrine
This gourmet terrine is designed to impress.
Goat's cheese and pesto terrine
- 2 250g pkts cream cheese, at room temperature
- 300g goat's cheese (South Cape brand), crumbled
- 125g butter, melted
- Dark rye bread, sliced, to serve
- 50g pine nuts
- 100g (11/3 cups) shredded Parmigiano-Reggiano cheese
- 1 cup loosely packed fresh basil leaves
- 2 garlic cloves
- 80ml (1/3 cup) olive oil
- Salt & freshly ground black pepper
Ham, tomato and ricotta puffs
These ham tartlets on crunchy puff pastry are delicious hot with a salad or cold in a picnic basket.
Ham, tomato and ricotta puffs
- 4 sheets (25 x 25cm) ready-rolled frozen puff pastry, thawed
- 700g fresh ricotta
- 2 eggs, lightly whisked
- 80g (1/2 cup) diced ham
- 1/3 cup loosely packed fresh oregano leaves
- 1/4 teaspoon ground nutmeg
- Salt & freshly ground black pepper
- 400g (2 punnets) grape tomatoes, halved
- 2 tablespoons olive oil
Turkey baguettes with apricot & cranberry chutney
Leftover Christmas turkey makes the perfect filling for these picnic baguettes.
Turkey baguettes with apricot & cranberry chutney
- 6 30cm baguettes (French sticks)
- 2 coral lettuces, leaves separated, washed, dried
- 400g sliced roast turkey
- 185ml (3/4 cup) apple cider vinegar
- 185ml (3/4 cup) water
- 250g dried apricots, chopped
- 200g dried pitted dates, roughly chopped
- 110g (1/2 cup) sugar
- 100g craisins - sweetened dried cranberries (Ocean Spray brand)
- 4 dried red chillies
- 1 6cm cinnamon stick
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- Pinch of ground cloves
Cucumber & yoghurt dip
Tzatziki (Cucumber & yoghurt dip) is a versatile dip that tastes fantastic paired with meat, seafood or salads.
Cucumber & yoghurt dip
- 2 (about 600g) telegraph cucumbers, peeled, halved lengthways, seeds removed
- 1/2 teaspoon salt
- 520g (2 cups) Greek-style natural yoghurt
- 3 garlic cloves, crushed
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- Freshly ground black pepper
- 400g green beans, topped
Drinks
Frozen fresh fruit drink
- 1/4 seedless watermelon, peeled
- 500g strawberries, hulled
- 4 yellow peaches, stones removed
- lemonade or soda water, to serve
Dessert
Fig and hazelnut tart
This delicious fig and hazelnut tart is perfect for any special occasion.
Fig and hazelnut tart
- 100g hazelnuts
- 300g (2 cups) plain flour
- 2 tablespoons icing sugar mixture
- 170g butter, chilled, cubed
- 2-3 tablespoons chilled water
- Icing sugar, to dust
- 1/2 orange
- 1 375g pkt dried figs (Dessert Maid brand), finely chopped
- 60g (1/4 cup) sugar
- 60ml (1/4 cup) water
- 60ml (1/4 cup) fresh orange juice
- 50ml (21/2 tablespoons) Cointreau liqueur
- 1 6cm cinnamon stick
Time Plan
Up to 2 weeks ahead:
- Make the apricot & cranberry chutney (steps 1-2).
- Make the frozen fresh fruit drink to the end of step 3.
Up to 3 days ahead:
- Make the tzatziki.
- Make the goat's cheese & pesto terrine.
Up to 2 days ahead:
- Make the ham, tomato & ricotta puffs.
- Make the fig & hazelnut tart.
Up to 2 hours ahead before you depart:
- Continue the turkey baguettes from step 3.
- Pack your picnic hamper.
Source
Taste.com.au - November 2011 , Page 147
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