THere are two ways to take picnics I think. Of course you can sweep the supermarket, but that runs the risk of everyone bringing the same and you end up with four quiche and a kilo of carrot sticks. The other option is to be ridiculously big: divide and conquer by asking each person to be responsible for one thing—and that cause is wonderfully great.
Muffuletta (pictured above)
Go big or go home with this, my take on an epic New Orleans sandwich. If you’re eating it at home (ie near the oven), skip the initial toasting stage and instead put the stuffed bread in the oven for a perfectly melt-in-your-mouth sandwich.
Prepare 20 minutes
press 2 hoursr +
1 sourdough bread (600g – 700g)
95 ml olive oil
4 garlic clovesPeeled and finely chopped
2 tablespoons thyme
8 anchovies slicesArrayed and finely chopped
2 red peppersDe-seeded and cored, finely chopped meat (30 g)
2 leeks (80 g), peeled and cut into thin rings
200g classified Nucellara olivesDried and coarsely chopped
450 grams of red pepper from the jarDried, wet, dry, halved (350 g)
3 tablespoons of fine capersdried (or washed if salted; or regular capers, chopped)
10 grams parsley leavescoarsely chopped (about 2½ tablespoons)
30 grams basil leavescoarsely chopped (about 5 tablespoons)
Salt and black pepper
1½ tablespoons English mustard
1 tablespoon liquid honey
70 grams salami, thinly sliced
100gm quality slices
2 balls of buffalo mozzarellaCut into slices 2 cm thick and dried (250 g)
100g thinly sliced mortadella
Preheat oven to 240°C (fan oven 220°C) / 475°F / Gas 9. Cut the top third of the loaf lengthwise: This will become the lid. Carefully roll out the loaf with your hands, removing as much of the crumbs (except the breadcrumbs) as possible, leaving the crust intact. Place the hollowed-out loaf and cover separately on a baking tray, and bake for three to five minutes until crisp and slightly golden on the inside, then remove and set aside.
Meanwhile, prepare the sauce. Put 50ml of oil in a small saucepan over medium-high heat and once hot add garlic and simmer for 3 minutes until softened. Add thyme and anchovies, then remove from heat. Pour thyme mixture into a medium bowl, let cool, then stir in cayenne pepper, shallots, olives, paprika, capers, parsley, basil, a good amount of pepper, and 1/4 teaspoon salt.
In a small bowl, combine mustard and honey with 3 tablespoons of oil and blend until smooth. Using a pastry brush, spread the mustard mixture evenly on the inside of the loaf and on the underside of the lid.
To assemble the mavolita, put two-thirds of the olive sauce on the bottom of the loaf and distribute evenly. Place the salami on top, then gouda, mozzarella cheese and mortadella in order, pressing firmly on each new layer. Pour the rest of the sauce on top and put the lid on top.
Wrap the bread tightly (ideally with reusable kitchen paper) and place it on a tray. Line it up with a heavy wooden board (or tray full of cans) and let it sit at room temperature for two to three hours (or in the refrigerator overnight).
Cut the bread into thick slices and serve at room temperature.
Dip the peas and radish with pickled ginger
Serve with some toast or crackers. These quantities make pickled ginger more than you need here; Store excess in an airtight container in the refrigerator, ready to serve with rice or steamed fish.
Prepare 10 minutes
cook 1 hour and 15 minutes
serve 4 as part of mezH
400gm frozen peasthaw
2½ tablespoons olive oil
2 leeks banana (80 g), peeled and finely chopped
1 tablespoon thyme leavescoarsely chopped
3 garlic clovespeeled and powdered
Salt and black pepper
1 teaspoon sherry vinegaror white wine vinegar
100 gm soft goat cheese
20 ml lemon juice (any of 1 lemon)
2 teaspoons fresh horseradishFinely grated, plus toppings for garnish
4 green onionsTrimmed and thinly angled slices
5 grams Mint leavescoarsely chopped (about 2¾ tablespoons)
50gm fresh gingerI paid the bail
1½ teaspoons finely grated lemon peel
3 branches fresh thyme
60 ml of white wine vinegar
30 grams powdered sugar
Put the ginger first. Slice the ginger into thin slices (use a mandolin if you have one), stack and slice thinly. Put them in a small saucepan with 250ml of cold water and a pinch of salt and bring to a boil. Leave it for three minutes, then strain and discard the water. Place the peeled ginger in a sterilized, heat-resistant bowl and add the lemon peel and thyme. Add vinegar and sugar to the same pan, bring to a boil, stirring until sugar dissolves, then pour directly into ginger jar. Set aside to cool, then close the lid and place in the refrigerator.
Now for the dipping. In a small nonstick skillet over medium heat, add the oil, then add the shallots and saute until softened, about 5 minutes, stirring occasionally. Add the thyme, garlic, ½ teaspoon salt and a pinch of pepper, and cook until fragrant, three to five minutes. Add peas and vinegar, then remove from heat and allow to cool.
Place the mixture in a food processor, add the cheese, horseradish, lemon juice, and ¼ teaspoon salt and stir to make a coarse paste. Transfer it to a bowl (or a plastic bowl if you’re packing for a picnic).
In a small bowl, combine 2 tablespoons pickled ginger, 1 tablespoon pickling liquid, stir in green onion, mint, 1.5 teaspoon oil, and 1/8 teaspoon salt. Pour this mixture over the peas, grate some fresh horseradish on top and serve at room temperature.
Madeleine mochi with yuzu and light brown butter
Freshly baked madeleines, warm from the oven, are one of life’s little pleasures, but they also make for great picnic pleasures. It’s slightly hybrid and inspired by Japanese mochi, using sticky rice flour and tapioca starch in place of regular flour. Not only does this make it gluten-free, but it also gives it an irresistible, easy-to-chew texture. Watch out for the small bottles of yuzu juice on supermarket shelves, but if you can’t get one, use a mixture of lime and lime juice instead; However, Asian grocery stores are your best bet for the crystallized flavor of yuzu, although a mixed citrus flavor works well if needed. The dough can be prepared up to the day before; In fact, refrigerating the dough is an important step in the process and part of what gives Madeleine her signature hump.
Prepare 15 minutes
cook 30 minutes
135 gm unsalted butterapprox cubes
1 tablespoon vegetable oil
20 grams honey
130gm golden fine sugar
1 teaspoon vanilla extract
100g sticky rice flour
60g tapioca flour
1½ tsp baking powder
Half a teaspoon of salt
1 teaspoon finely grated lemon peel
for yuzu glazing
100gm powdered sugar
20ml yuzu juice (or 20ml of mixed lemon and lime juice)
1 tablespoon crystallized yuzu peel (or mixed crust)
1 teaspoon finely grated lemon peel
Place the butter in a small saucepan over medium-high heat and cook, stirring frequently, until the butter turns a deep amber color and smells nutty, about five minutes. Pour into a small bowl, add vegetable oil and honey, and set aside to cool slightly, about 15 minutes.
Place the eggs, sugar and vanilla in the bowl of a stand mixer with the paddle attachment and mix over medium heat for about 2 minutes until the mixture is smooth. Whisk rice flour, tapioca flour, baking powder, and salt together in a separate bowl, then place in a food processor and mix on low speed until well blended. With mixer still on low speed, pour brown butter mixture in a steady stream, followed by lemon peel and mix until well blended. Leave it to rest in the refrigerator for at least an hour.
When ready to bake, preheat oven to 190°C (fan 180°C)/390°F/gas 6 and butter a 12-cavity lined madeleine dish. Using a piping bag or teaspoon, pipe or spoon about 25-30g of madeleine mixture into each well, then bake for 10 minutes, until firm and springy again when tapped with a finger (you don’t want to over-bake). Your presence). While still hot, remove the madeleine from the mold and let it cool slightly on a wire rack while you prepare the garnish. Wash the madeleine mold, dry it and grease it with butter again, fill it with the remaining mixture and bake as before (or put it in the refrigerator and bake later).
In a small bowl, whisk together powdered sugar and yuzu juice until smooth. Finely chop the crystallized yuzu, put it in another small bowl, and then mix it with the lemon peel. Dip the narrow, scalloped end of each Madeleine in yuzu glaze, sprinkle with a little yuzu peel mixture and lemon peel and serve immediately.