PICNIC FOODS

PICNIC FOODS

PICNIC SNACKS | PIGS IN A BLANKET | SRIRACHA CHICKEN AND BABY SPINACH ROTI’S | CORN, MINT AND CUCUMBER SALAD WITH MUSTARD DRESSING | CURRIED HAKE EMPANADAS WITH SWEET CHILLI PEACH SAUCE | CRUNCHIES

Summer is in full swing and we are celebrating it with some Summery Picnic Magic! Soaking up the sun and adding Vitamin D to the mix right now is good advice! These picnic snacks are easy to prepare and great for the whole family and all the kids still on holiday to enjoy. Pigs in a blanket, spicy chicken roti’s, corn and cucumber salad and curried hake empanadas.

– Chef Mynhardt

Serves: 6 – 8 |  Prep Time:  30 minutes  |  Cooking time: 45 minutes  

Ingredients

Pigs in a blanket

  • 1 packet Magpie puff pastry, rolled out and cut into 12 squares
  • 500g thin boerewors, cut into 12 pieces
  • 1 egg, beaten with a splash of water

Sriracha chicken and baby spinach roti’s

  • 1 packet Magpie roti’s, cooked according to package instructions
  • 1 whole roasted chicken, meat removed and shredded
  • 50ml sriracha sauce
  • 300ml mayo
  • Some Hinds black pepper to season
  • 200g baby spinach leaves, washed and dried

Corn, mint and cucumber salad with mustard dressing

  • 2 tins Rhodes quality sweet corn in brine
  • 1 cucumber, deseeded and cubed
  • A handful of mint, washed, dried and chopped
  • 50ml white wine vinegar
  • 150ml Willow Creek Persian lime flavoured olive oil
  • Zest and juice of 1 lemon
  • 15ml whole grain mustard
  • Salt and pepper to taste

Curried hake empanadas with sweet chilli peach sauce

  • 500g hake fillets, chopped in cubes
  • Some Willow Creek Jalapeno flavoured olive oil for frying
  • 1 onion, finely chopped
  • 4 garlic cloves, peeled and minced
  • 15ml fresh grated ginger
  • 30ml Pakco roasted masala curry powder
  • 1 tin Rhodes quality chopped tomatoes
  • 1/2 cup Pakco chunky mango pickle
  • Salt, pepper and sugar to taste
  • 1 packet Magpie shortcrust pastry, cut into 10 discs
  • 1 tin Rhodes quality peach slices
  • 1 cup sweet chilli sauce

Crunchies

  • 170g butter
  • 45ml golden syrup
  • 5ml bicarbonate of soda
  • 100g white sugar
  • 50g brown sugar
  • 5ml salt
  • 1 cup desiccated coconut
  • 1 1/2 cups oats
  • 1 1/4 cups SASKO cake flour
  • 5ml Hinds ground cinnamon
  • 5ml Hinds ground ginger
  • Some melted chocolate to drizzle over the crunchies

Method

Pigs in a blanket

  1. Brush each pastry square with some egg and place the boerewors pieces on top, corner to corner so that it forms a diamond shape.
  2. Fold the other 2 corners together and make sure they stick to each other.
  3. Brush with some more egg and bake for 15-20 minutes on 190 degrees Celsius or until the boerewors is cooked and the pastry is golden brown.

Sriracha chicken and baby spinach roti’s

  1. Mix the chicken, sriracha, mayo and pepper together.
  2. Fill each roti with the chicken mix and some of the baby spinach.
  3. Roll up tight and place in the fridge until you are ready to serve.

Corn, mint and cucumber salad with mustard dressing

  1. Mix the corn, cucumber and mint together and keep aside.
  2. Mix the vinegar, olive oil, lemon zest and juice and mustard together and season to taste.
  3. Pour over the salad, mix and serve.

Curried hake empanadas with sweet chilli peach sauce

  1. Heat some oil in a pan and add the onion, garlic and ginger and fry for 5 minutes.
  2. Add the curry powder and fry for another 5 minutes.
  3. Add the hake, tinned tomato and pickle and cook through until the hake is cooked. The filling shouldn’t be too runny.
  4. Season with salt, pepper and sugar and cool down completely.
  5. Place some of the filling onto each pastry disc and fold closed.
  6. Press closed with a fork and brush with some beaten egg.
  7. Bake for 15-20 minutes on 190 degrees Celsius or until golden brown.
  8. Place the tinned peach slices in a saucepan and bring to a boil.
  9. Puree with a stick blender and add the sweet chilli sauce.
  10. Cook on a low heat until sticky.
  11. Serve with the empanadas.

Crunchies

  1. Place the butter, syrup, white sugar, brown sugar and salt in a saucepan and melt together.
  2. Add the bicarb and mix through.
  3. Mix the coconut, oats, flour and spices together and add the wet ingredients.
  4. Mix until combined and pour into a prepared baking dish.
  5. Bake for 20-25 minutes on 170 degrees Celsius. Cool down.
  6. Cut into squares and drizzle with some melted chocolate.

Mynhardt Joubert

Home Chef, Foodie, Food Stylist, Lover of Beauty