Temple’s Picnic by Temple Perrotta

Here’s my entry for this week’s challenge–or I should say, entries. I decided to make an entire menu. The picnic basket featured is actually a backpack, with shoulder straps so you can wear it on your bike in search of the perfect place. So I kept the menu to a minimum.

MENU for a picnic

Goat cheese and dried tomato tarte
Fried chicken goujons
Cucumber and sour cream salad
Fresh strawberries

Goat cheese and dried tomato tarte:
Ingredients: prepared puff pastry, slightly aged goat cheese (log type), softened dried tomatoes, eggs, milk, s&p
Preparation: lightly oil a small pie pan and fit the pastry to it, trimming off excess; prick the bottom of the pastry and blind bake for 8 minutes in a 200°C oven; meanwhile whisk together the eggs, milk and salt and pepper; remove the pastry from the oven and gently press down any puffing; cut 1 or 2 dried tomatoes (you can buy them soft but if you didn’t, soften them in hot water before using) and press them lightly into the bottom crust; pour over the egg/milk combination and set enough slices of goat cheese on top to fit; decorate with remaining tomato pieces; return to oven and bake for 15 minutes, until the egg mixture has puffed up and a toothpick comes out clean; cool before eating.

Fried chicken goujons
Ingredients: chicken breasts, milk, flour, cooking oil, s&p.
Preparation: cut the chicken into strips and soak in a bowl of milk for 10 minutes; dredge them in flour till well coated; fry in deepish oil until golden brown; remove to a paper towel to drain: salt and pepper to taste (serve with a wedge of lemon if desired).

Cucumber and sour cream salad
Ingredients: fresh, firm cucumber with glossy green skin, sour cream, dill.
Preparation: without removing the dark green skin, slice cukes as thinly as possible, using either a vegetable peeler or mandoline; place them in a colander and sprinkle lightly with table salt, leave to drain for about 30 minutes; squeeze the cukes by hand to remove excess water and place in a bowl; add sour cream and dill and stir gently until well mixed.

Serve the fresh strawberries exactly as they are.
Wine: Gavi

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