Spring/Summer Picnic Hamper Recipe

Spring/Summer Picnic Hamper Recipe

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
  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.
  • 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
  • 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
  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
  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
  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.



Written by Jennifer Henson

Jennifer Henson works at Forte Catering and has a strong passion for great food, wine and service. You can connect with Jennifer via her Google+ page.