Spring/Summer Picnic Hamper Recipe

Published on November 24, 2013 by Jennifer Henson

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

RECIPES

Crab & Lemongrass quiche

Pastry

• 250gm plain flour
• 125gm soft unsalted butter
• 1 whole egg
• Pinch salt
• 40ml cold water

1. Place flour in large bowl
2. Slowly combine egg, water & salt into flour until smooth paste develops.
3. Do not over-work dough, just enough to combine.
4. Roll into ball, wrap in cling wrap & refrigerate at least 1 hour before use.

Filling

• 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

1. Roll pastry on floured surface until 2mm thick, then line a 30cm round quiche tin.
2. Use a fork, prick the pastry then line with baking paper & add some dry rice or beans to weigh the pastry down.
3. Cook for 12-15 minutes until golden.

To cook tart

1. Mix eggs in large bowl, check for any shell & remove.
2. Add all other prepared ingredients.
3. Pour mixture into tart shell.
4. Place into oven at 175 degrees & cook for 25 minutes or until mixture has set.
5. Remove from tin & cool before cutting.

Crispy chicken w orange & sesame vinaigrette

Chicken marinade

• 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

Spice mix

• Good pinch chinese 5 spice
• Pinch salt
• 1/2 cup flour
• 1 egg, beaten
• 200ml vegetable oil
• 2 tablespoon sesame seeds

Vinaigrette

• 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

Method

1. Cut chicken into 6cm x 3cm
2. Mix all together in marinade for 2-3 hours (overnight is even better)
3. Mix sesame seeds, salt, 5 spice & flour together
4. Dip chicken in beaten egg, then flour
5. 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

Method

1. Prepare items 1- 7 as indicated, wash well in iced water, remove & dry properly (a salad spinner is good for this)
2. Place in large bowl, then dress with remaining items.
3. Mix well, garnish with peanuts & crispy shallots
4. Dressing to taste, you may want to add more / les sugar, chilli & salt depending on your taste
5. 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

Method

1. Rinse liquorice root in cold running water
2. Place all except sugar & limes into saucepan, bring to boil & simmer slowly 1 hour
3. Water level should now be about 1 litre.
4. Add sugar, dissolve.
5. Pour through fine strainer & chill.

To serve, squeeze the lime juice in & add a dash of sparkling plain mineral water.