Spring/Summer Picnic Hamper Recipe
Published on November 24, 2013 by
Daylight savings is upon us and the spring and summer weather provides the perfect opportunity for a picnic. Forte’s Executive Chef, Anthony Sullivan, has produced a range of tantalizing picnic recipes for your enjoyment. Traditional picnic items like quiche lorraine, fried chicken, coleslaw and fresh lemonade have been adjusted with a Forte spin to produce a unique selection of food choices.
Forte’s Spring Picnic Spin
- Crab & lemongrass quiche
- Crispy chicken w orange & sesame vinaigrette
- Asian slaw w lime & chilli dressing
- Sweet & sour salted plum lemonade
Crab & Lemongrass quiche
- 250gm plain flour
- 125gm soft unsalted butter
- 1 whole egg
- Pinch salt
- 40ml cold water
- Place flour in large bowl
- Slowly combine egg, water & salt into flour until smooth paste develops.
- Do not over-work dough, just enough to combine.
- Roll into ball, wrap in cling wrap & refrigerate at least 1 hour before use.
- 3 whole eggs
- 250 ml thickened cream
- Pinch salt & white pepper
- 1 long shallot (spring onion), thinly sliced
- Small handful chopped flat parsley
- 1 small piece fresh ginger, finely grated
- 1 bunch lemongrass, finely grated (a micro-plane is good for this)
- 200gm fresh crab meat (blue swimmer or spanner are good)
- 100gm parmesan
To cook pastry
- Roll pastry on floured surface until 2mm thick, then line a 30cm round quiche tin.
- Use a fork, prick the pastry then line with baking paper & add some dry rice or beans to weigh the pastry down.
- Cook for 12-15 minutes until golden.
To cook tart
- Mix eggs in large bowl, check for any shell & remove.
- Add all other prepared ingredients.
- Pour mixture into tart shell.
- Place into oven at 175 degrees & cook for 25 minutes or until mixture has set.
- Remove from tin & cool before cutting.
Crispy chicken w orange & sesame vinaigrette
- 500gm chicken thigh meat, skin & bone removed
- Pinch salt
- 1 table spoon sesame paste
- 1 table spoon satay sauce
- 2 garlic cloves, crushed
- Splash sesame oil
- Good pinch chinese 5 spice
- Pinch salt
- 1/2 cup flour
- 1 egg, beaten
- 200ml vegetable oil
- 2 tablespoon sesame seeds
- 2 tablespoons Dijon mustard
- 2 tablespoons golden syrup
- Pinch toasted sesame seeds
- Juice & zest of 1 orange
- Juice & zest of 1 lemon
- 80ml vegetable oil
- 20ml sesame oil
- Cut chicken into 6cm x 3cm
- Mix all together in marinade for 2-3 hours (overnight is even better)
- Mix sesame seeds, salt, 5 spice & flour together
- Dip chicken in beaten egg, then flour
- Heat oil in frypan, when hot place chicken in & fry until golden
Asian slaw w lime & chilli dressing
Prepare all 7 ingredients as indicated. (wash, chop, etc.)
- 1/2 small head chinese cabbage, finely shredded
- 1/4head small purple cabbage
- 1 carrot, fine julienne
- 1 small head fennel
- 1 bunch coriander, rough chopped
- 2 piece shallot
- 1/2 red onion, finely sliced
- Juice from 2 limes
- Splash of rice wine vinegar
- 1 long red chilli, seeds removed, finely sliced
- 2 teaspoons sugar
- Good pinch sea salt flakes
- Crisp fried onions
- Roasted crushed peanuts
- Prepare items 1- 7 as indicated, wash well in iced water, remove & dry properly (a salad spinner is good for this)
- Place in large bowl, then dress with remaining items.
- Mix well, garnish with peanuts & crispy shallots
- Dressing to taste, you may want to add more / les sugar, chilli & salt depending on your taste
- A chopped jalapeno pepper or 2 will give added heat & depth
Sweet & sour salted plum lemonade
- 6 sour dried black plums
- Small handful sliced dried liquorice root*
- Small handful sliced dried hawthorn fruits*
- 1.5 litres water
- 2 – 3 golf ball size pieces rock sugar*
- 2 limes
- *Available in Asian grocery stores
- Rinse liquorice root in cold running water
- Place all except sugar & limes into saucepan, bring to boil & simmer slowly 1 hour
- Water level should now be about 1 litre.
- Add sugar, dissolve.
- Pour through fine strainer & chill.
To serve, squeeze the lime juice in & add a dash of sparkling plain mineral water.