Michelle Darmody offers up some picnic baking tricks
THESE summer days are a treat and it is the time of year to be outside enjoying the beach, countryside or city park, says .
Food for a picnic is all about ease of transport.
You do not want a squishy cream-filled cake sloshing about in the boot of the car, or soggy sandwiches tightly wrapped in clingfilm. You need compact, dry, baked goods that will taste great on arrival.
There are a few suggestions here, sweet and savoury. The beef parcels can be baked with a variety of fillings and can be made vegetarian if you wish. Add diced vegetables instead of the chorizo and beef.
I would dice the vegetables into tiny pieces and sauté them with the onions and garlic until they are al dente in texture.
Then add a tablespoon of stock and a half a teaspoon of smoked paprika and simmer until soft.
Whichever version you decide to bake, make sure they have cooled completely before packing them into an airtight picnic container. It is wise to keep them cool during transport as well.
Separate little jars of chutney or salad dressings are handy when travelling for an outdoor eating adventure.
You can store green salad leaves in a container and add the dressing just before you tuck in. It will be far fresher and crisper than if you prepare it at home.
Enjoy the sea breeze or dappled sunlight wherever you decide to spread your picnic blanket.
Cheese and Walnut Scones
125g of self raising flour
100g of whole grain flour
1 tsp of baking powder, sieved
55g of cold butter, cut into small cubes
100g of cheddar cheese, grated and a little extra for sprinkling
85mls of milk
80g of walnuts chopped
Preheat your oven to 190C and line a large baking tray with parchment.
Mix the flours together and sieve in the baking powder and combine it well. Rub in the butter until the mixture looks like rough breadcrumbs.
Rub in the cheese and add the walnuts. Pour in the milk and bring together with a fork.
Tip the dough onto a lightly floured surface and bring it together with your hands. Only handle the dough as needed you do not want the butter or cheese to become greasy. Gently roll or press the dough so that it is about one inch think.
Cut out your scones, I use a 3in cutter, and lay on the tray.
Sprinkle the remaining cheese on top and bake for 15 minutes or until golden.
Beef and Pea Pastry Parcels
300g of plain flour
150g of melted butter
1 egg, lightly beaten
Dash of olive oil
2 banana shallots, diced
2 cloves of garlic, sliced
250g of minced beef
100g of cooking chorizo
2 tps of nutmeg
Handful of parsley, finely chopped
2 tbsp of tomato purée
Preheat the oven to 200C and line a baking tray with parchment.
Place the flour into a large bowl and make a well in the centre. Pour in the melted butter and egg as well as three tablespoons of warm water. Bring everything together until a dough is formed. Add another tablespoon of water if needed.
Turn this out onto a clean work surface and knead it gently for five minutes, until smooth. Return the dough to the bowl, set aside in a cool place while you prepare the filling.
Heat the oil in a pan and sauté the shallots until they are translucent, add the garlic and continue frying until the garlic is cooked.
Add the diced chorizo and fry for a further minute. Add the beef to the pan and sauté until it is cooked, breaking up any large pieces with a wooden spoon. Add in the nutmeg, parsley and tomato purée. Taste and season as needed. Set aside to cool.
Lightly flour a work surface and roll out your dough to about three millimetres in thickness. Use a 5in circular cutter or a large glass and cut out 12 discs.
Spoon the cooled filling onto half of the disc and fold the pasty over. Pinch around the edge with your fingers and then press with a fork to make sure it is sealed. Make two small slits in the pastry and set onto the baking tray. Brush with some milk or egg yolk.
Bake for 20 minutes until golden.
Peanut Butter Flapjacks
2 tbsp of peanut butter
2 tbsp of honey
œ tbsp of treacle
50g of butter
2 ripe bananas, mashed
1 apple, peeled and grated
260g of porridge oats
80g of sultanas
80g of raisins
20g of chopped dates
80g of pumpkin seeds
80g of sunflower seeds
Preheat your oven to 150C and line an 8in square shallow baking tin.
Heat the peanut butter and honey, treacle and butter in a small pan until melted. Add the mashed banana, apple and 100ml hot water, and mix to combine.
Tip the oats, the dried fruit and the seeds into a large bowl. Pour in the banana mixture and stir everything until completely combined. Scoop into the prepared tin and level the surface. Bake for 55 mins until golden. Leave to cool in the tin.
Cut into slices and store in an airtight container in the fridge.
