Food

National Picnic Week recipes

Did you know it’s National Picnic Week? Ideal for a budget beach day, a fresh homemade picnic is ideal for families, couples and friends for a casual seaside lunch.

Here are some make-ahead ideas featuring parma ham, one of our favourite cured meats. In fact, a recent survey by Flora found that 27% of people consider cured hams, such as Parma Ham, to be a staple ingredient for any picnic.

Flatbread with Parma Ham, Mozzarella, and Cherry Tomatoes

This flatbread can be store-bought or made from scratch for an easily transportable picnic treat.

Serves 4.

INGREDIENTS:

For the flatbread

  • 250g Manitoba flour
  • 250g Flour type 2 (with fibre)
  • 2 tsp salt
  • 7g Freeze-dried brewer’s yeast
  • 3 tbs of olive oil
  • 300 g warm water (approx.)

To serve

  • 200g of Parma Ham
  • 20 cherry tomatoes, chopped
  • 2 Hot chilis, chopped
  • 2 pieces of Buffalo mozzarella, sliced and drained.
  • Basil, crumbled
  • Salt
  • Extra virgin olive oil

METHOD:

  1. Mix the two types of flour, salt, yeast and oil in a large bowl and add the amount of water required to obtain a soft ball. Knead for 5 minutes.
  2. Place the ball in a slightly greased bowl, cover it and leave to prove until doubled in volume.
  3. Meanwhile, dress the tomatoes with the chilis, salt, oil, and basil. with chopped chilis, salt, oil and basil.
  4. Divide the dough into pieces weighing about 60g each and, with a dusted rolling pin, roll out the dough to thin disks of roughly the same size.
  5. Leave the dough disks to prove for 5-10 minutes.
  6. Heat a large pan over medium heat, place one disk at a time in it and cook for 2-3 minutes on each side.
  7. Serve the flat bread disks stuffed with the dressed cherry tomatoes, Parma Ham and slices of mozzarella.

Parma Ham Scotch Eggs

Parma Ham adds extra flavour and seasoning to this British picnic classic.

Serves 5.

INGREDIENTS:

  • 7 Large free-range eggs
  • 5 Slices of Parma Ham
  • 500g Sausage meat
  • Plain flour
  • Panko breadcrumbs
  • Sea salt, to season

METHOD:

  1. Bring water to the boil and gently place 5 eggs into the water. Leave to boil for 7 minutes and then remove and peel.
  2. Lay out a slice of Parma Ham on a chopping board and place an egg at one end. Roll the egg with the Parma Ham until fully covered. Repeat with 4 more eggs.
  3. Weigh out 100g of sausage meat per egg, place on the board and flatten out to a thickness of around 1cm. Wrap around the egg until fully covered, working out any pockets of air and ensuring that the sausage meat is even all the way around.
  4. Set up your breading station with a bowl each of plain flour, egg wash, and panko breadcrumbs. Season the flour and egg wash with a small pinch of salt and mix in.
  5. Place a scotch egg into the flour and roll around, ensuring it is completely coated to help the egg stick.
  6. Shake off the excess flour and place the scotch egg in the egg wash, again rolling around to ensure it is fully coated.
  7. Finally place the scotch egg in the panko breadcrumbs and roll around until fully coated. Repeat these steps with the remaining scotch eggs, cover, and place in the fridge.
  8. To cook the eggs, heat a frying pan with sunflower oil to 170˚C.
  9. Using a ‘spider’ strainer or spoon, lower up to 3 coated scotch eggs gently into the oil. Rotate them occasionally to ensure even cooking. Cook for 8 minutes until golden brown on the outside, and the layer of sausage meat is fully cooked.
  10. Carefully remove the scotch eggs from the oil and place onto a tray covered with kitchen towel to soak up the excess oil.

This recipe was developed by Micah Carr-Hill and Brandt Maybury, Co-Founders of Tastehead. Photography by Steve Lee Studios

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Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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