Food tastes better outside, and if the weather holds, pies are the ideal picnic food.
Photo Elizabeth Clarkson, styling Kate Arbuthnot
The perfect picnic has two important ingredients: warm sunshine and simple food. Balmy early summer evenings are my favourite time for a picnic, rather than having everybody wilt in the midday heat, possibly saved by a dash into the surf or a cool stream.
I have no idea why food tastes better outdoors, but it does. Is it the tangy fresh air, the natural light or the informality of an unstructured meal? Or perhaps it’s the sensuousness of eating with your fingers? My perfect picnic fare is food that’s cooked ahead, doesn’t need a huge amount of organisation and leaves no washing up on one’s return home.
It may have been okay in bygone days when families had servants to carry the paraphernalia to recreate the family table away from home. But all I need is a large chillybin (filled with well-chilled beer, wine and water), some paper plates, plastic glasses and a sturdy rug. And the food, of course. Picnic food must be able to be eaten in the fingers. No messy salads, no sloppy chilled soups, no icky cream or custard to pour over desserts and nothing that needs to be eaten with the family silver. Pies, sandwiches, filled rolls, fruity cakes, fresh raw veges and fruit, and sweet treats such as sticky slices and chocolates are all on my list.
Beautiful sandwiches are one of life’s pleasures. Use fresh sourdough bread and be generous with the fillings. Stuff your bread, pita pockets, crusty rolls, flaky croissants or Middle Eastern-style wraps with cold meats, crisp vegetables and leafy salad mixes with a good dollop of chutney or mustard. Keep them as fresh as possible by covering in plastic wrap or foil. Pies are ideal picnic food, whether they’re single serves or large ones that can be cut into pieces. Use a buttery pastry that will still be delicious when cold. After taking the pie from the oven, I wrap the dish in several clean tea towels; it’s surprising how long it will keep warm.
Like many Kiwis, I have fond memories of hot summer evenings as a child when we had picnic dinners and a swim at the local city beach after Dad finished work. My mother always made a wonderful bacon and egg pie with a “lumpy” top where the pastry had settled around the whole yolks. I have developed her recipe to include tomatoes and fresh herbs, so it is filled with savoury flavours.
BEST-EVER BACON and EGG PIE
- 400g puff pastry or pre-rolled flaky puff
- pastry (Paneton brand)
- 6 slices farmhouse-style bacon
- 10 eggs
- 4-5 tbsp chopped fresh parsley and basil
- salt and freshly ground black pepper
- 2 large firm but ripe tomatoes
Place a baking tray in the oven and heat to 210°C. The pie will be placed on the heated tray, which helps cook the pastry. Divide the pastry into 2 pieces, one slightly larger than the other. Roll out the larger piece and ease it into a 33cm x 20cm oblong pie tin (or 24cm round) with a removable base. Discard the bacon rind and cut the rashers into small strips. Place the pieces in an even layer over the pastry base. Break nine of the eggs one at a time, placing directly on top of the bacon, taking care not to break the yolks. Chop the herbs finely and scatter evenly over the eggs. Season liberally with salt and pepper, then finish by placing thin tomato slices on the herbs. Roll out the remaining pastry and place on top of the pie. Beat the remaining egg in a cup with a fork. Use a little of the beaten egg to seal the pie by brushing the underside of the pastry lid and gently pressing it down into the sides. Brush the remaining egg over the lid to glaze. Place the pie in the preheated oven on the preheated baking tray and cook for 45-50 minutes until the pastry is golden and crisp. When cooked, remove the pie and allow it to stand for at least 20 minutes. Serve warm or cold. Serves 6-8. Wine match: cold lager or chilled pinot gris.
VEGETABLE PICNIC FRITTATA
- 4 medium waxy potatoes, peeled and sliced
- 500g young spinach leaves
- 3 red capsicums
- 3 tbsp olive oil
- 2 large onions, sliced
- pinch chilli powder
- 150g feta cheese
- 8 eggs
- salt and freshly ground black pepper
- 100g grated tasty cheddar cheese
Simmer the potatoes in salted water until just tender – do not overcook. Drain well. Place the spinach leaves in a pan with a little water, then bring to a simmer until they wilt. Remove from the heat, cool and squeeze out the excess liquid. Chop roughly. Roast the capsicums in a hot oven (190°C) until the skins blister and begin to darken or char. Remove from the oven and when cool enough to handle, remove the stalks, skin and seeds. Cut each capsicum into several strips. Heat the oil in a 22cm heavy ovenproof frying pan. Add the onion and chilli powder to the pan and cook very slowly until the onion is soft and golden. Remove the pan from the heat, then layer the potatoes on top of the onion, followed by layers of spinach and capsicum. Cut the feta into small cubes and place on top of the capsicum. Beat the eggs with salt and black pepper and pour over the frittata. Top with grated cheese and bake in a preheated 175°C oven for 30-40 minutes until the egg has set and is puffed up and nicely brown. Serve warm straight from the pan, or turn out and serve in slices with a spicy chutney. Serves 6-8. Wine match: rosé or cold lager.