According to the weather forecast we are expecting a hot and sunny weekend, with every chance for it to be the total opposite, of course! We Brits are prepared for all weather, such as having a blanket at the ready in August!
As soon as the sky is a little brighter, you will see people having the limbs out to maximise the tanning session; BBQs are in full swings in the back gardens, or chilling in the park with a picnic. It all depends on the party size and personal preference, a typical picnic hamper usually consist of quiche, cocktail sausages, scotch eggs, meat pie, strawberries and cream, pate etc
Some of these food items can be easily made at home to add a little luxury to this hamper. Here are a few recipes:
Cheese straws
Jus-Rol Ready to Use Puff Pastry
200g grated extra mature cheddar cheese (depending on how cheesy you like your straws)
1. Preheat the oven to 200°C.
2, Grate some cheese.
3. Lightly flour a clean kitchen surface and unroll the pastry.
4. Slice the puff pastry into strips and place them on a baking tin that is lined with a sheet of greaseproof paper.
5. Sprinkle the cheese over the pastry strips and place it in to the oven.
6. Bake until they are golden but not burned.
Sausage rolls
400g good quality free range sausage meat
Jus-Rol Ready to Use Crust Pastry
1 read onion, finely chopped
1 tbsp of wholegrain mustard
1 free range egg, whisk
1. Preheat the oven to 200°C.
2. Cook the chopped onion in a frying pan with some butter until soft. Leave it to cool down.
3. In a bowl, mix together the onion and the sausage meat.
4. Lightly flour a clean kitchen service and unroll the pastry.
5. Spread the wholegrain mustard evenly over the pastry.
6. Cut the pastry through the middle and pastry enough sausage meat in the middle of it.
7. Fold the pastry together so one is on tope of the other. Repeat the same to the other half.
8. Cut the sausage rolls into bite size and place onto a baking tray lined with a sheet of greaseproof paper.
9. Brush over the whisked egg.
10. Place the tray in the oven and cook for 20 minute or until golden but no burned.
Scotch quail's eggs
12 quail's egg
100g stale skinless white loaf
250g good quality free range sausage meat
1 free range hen's egg
3 tbsp plain flour
1 litre Sunflower oil
1. Fill a large pan with boiling water and cook for 1 minute then take them of the heat and cope them out of the water to cool.
2. Cut the stale bread into small chunks and together with a pinch of sea salt and freshly ground black pepper, blitz in a mini chopper until it turns into fine dust. Place into a bowl.
3. Whisk the hen's egg in a bowl.
4. Divide the sausage meat into 12 patties of equal size.
5. Lay out 3 bowl with the following ingredients in: flour, egg and breadcrumb.
6. Peeled the quail's eggs.
7. In a cling film, place the sausage meat on top and put an quail's egg on top. Use the cling film to roll the sausage meat around the egg.
8. Now roll the egg first into flour, then dip into the beaten egg and followed by rolling it in the breadcrumb. Repeat the steps for the remaining quail's eggs.
9. Pour the oil into a deep saucepan and heat it until it reaches about 180°C.
10. Lower the scotch quail's eggs in using a slotted spoon and fry until golden brown. Don't put too many in at once to avoid overcrowding.
11. It should take around 5 minutes for the sausage meat to cook through. If the egg is browning too quickly then lower the heat a little.
12. Spoon them out using a slotted spoon. Leave them on layers of kitchen tower for the excess oil to be absorbed.
Sticky chicken wings
500g chicken wings
300g runny honey
50g light soy sauce
1 red chilli, finely chopped
1 clove of garlic, crushed
1. Preheat the oven to 180.
2. Heat the honey, soy sauce, red chilli and garlic until just started to boil.
3. Place the chicken wings in a baking tray and drizzle the honey mixture all over.
4. Place the chicken wings into the oven. Cook for 20 minuets and turn them over. Cook for another 10 minutes or until cooked through.
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