4 Bites: Spring picnic
Warren Elwin packs up a transportable feast.
- In a splash of olive oil, gently fry 1 chopped onion, 2 cloves garlic crushed with 1 tsp salt and 3 bay leaves until onion is soft. Add 1 grated apple and a handful of finely chopped sage and cook until lightly caramelised (and liquid has evaporated). Remove bay leaves.
- Combine onion mix with 900g pork mince, ⅔ cup panko crumbs, 1 egg, the zest of 1 lemon, a handful chopped parsley and a good grind of black pepper.
- Roll out 2 sheets of pre-rolled flaky puff pastry to increase their size a little and cut in half to make 4 rectangles. Evenly distribute sausage meat across pastry middles, egg wash edges and roll to seal (fold side under). Egg wash the outsides, cut into small sausage rolls, prick with a fork, and bake at 200C for 30 minutes until golden and risen. Makes 30-35 small rolls. Get the recipe
- Make a simple chicken salad by mixing ½ shredded roast chicken with a big spoonful of sour cream, a little mayo, dijon mustard, the zest and juice ½ lemon, chopped chives or chervil and a handful lightly crushed toasted nuts.
- Cut a ciabatta in half lengthwise. Spread both halves with tapenade or pesto. Pile on chicken salad, marinated peppers, sliced cucumber and lots of rocket.
- Close sandwich, wrap in baking paper, then tightly in plastic wrap and chill for flavours to mingle. At the picnic, cut through the plastic wrap into individual sandwiches to serve. Get the recipe
- Toss cooked brown rice with blanched spring vegetables (asparagus, snow peas, broad beans), chopped marinated artichokes, a large handful of finely shredded kale, slices of fresh pear, chopped chives and a handful of toasted walnuts.
- To serve dress with a little olive oil and citrus juice, sea salt flakes and freshly ground black pepper (and wild pea flowers from the garden). Get the recipe
This is Carter Were’s recipe for the “really good” chocolate cookies you can buy at Were Bros at 480 Richmond Rd, Grey Lynn.
- Sift 150g flour, 40g dark cocoa powder, 1½ tsp baking soda and ½ tsp salt.
- Cream 100g butter with 220g caster sugar until pale and creamy. Add 2 eggs, one at a time, incorporating each well. Working in 3-4 stages, gently fold the dry ingredients into the creamed mix, incorporating well at each stage. Fold in 230g melted dark chocolate and mix to a smooth batter. Chill mixture for 10 minutes.
- Roll large spoonfuls (approx. 60g) into balls, space generously on a baking paper-lined oven tray and bake in a 175C oven for 17 minutes until risen and cracked on top. Leave to cool on the tray. Makes 12-13. Get the recipe
- Evenly chop up 2 bunches asparagus, 3 spring onions, 2 garlic cloves, a small piece of ginger, and a handful of coriander stems. Reserving the asparagus tops, gently fry the rest in a little olive oil to soften, then add 2 cups hot stock and simmer 7 minutes until asparagus is tender.
- Add the asparagus tops and a handful of coriander leaves and cover the pot to cool a little. Blitz until smooth, adding a little cream as you go (pass through a sieve if you like a super smooth soup).
- Chill and take to picnic in a thermos or large jar. Serves 6 as a taster. Get the recipe
- In a large pot, heat ½ cup white wine, 1 tsp peppercorns and ½ head of peeled garlic cloves. Add 36 fresh mussels and steam, tossing often, until they open and are just cooked. Strain and reserve cooking liquor, reserve the garlic and peppercorns and remove mussels from shells.
- Finely slice 1 small fennel bulb, including fronds, into a bowl and toss with the zest and juice of 1 lemon, the mussels and ⅓ cup of strained cooking liquor.
- Portion evenly into sealable jars, adding a garlic clove or 3 and a few peppercorns as you go. Top up with cider vinegar and close jars.
- Refrigerate for 48 hours before eating. Makes 3 medium jars. Get the recipe
- Toss 400g mixed raw nuts (cashews, hazelnuts, walnuts, pecans, peanuts) with 1 tsp chilli powder and freshly ground pepper. Add 3 Tbsp runny honey, mix together well, spread on to a baking tray lined with baking paper and roast in a 175C oven until caramelised. Sprinkle with sea salt flakes and leave to cool.
- Break into clusters and store in airtight jars. Makes 2 medium jars. Get the recipe
- Fill a large, cold, glass jug with 1 bottle of Gingerella (or Lemmy) and the equivalent amount of chilled riesling. Add lots of thinly sliced fresh fruit (apples, strawberries, cucumber, oranges and lemons), picked mint leaves, and chill to serve. Serves 6. Get the recipe