Posted by Mira | Posted in More Picnic Ideas | Posted on 01-10-2010
Tags: picnic food, picnic ideas, picnic meal
The autumn brings over new ingredients for picnic recipes. The season of berries, pumpkins, celeriac and many other products offer new possibilities to picnic ideas. We hope you will enjoy and like the recipes we have prepared for you this time.
Stewed Wild Mushrooms with Croutons
This recipe may be regarded as a quick one. Preparation and cooking may take some 40 minutes whereas the picnic meal yields for 4 persons. Enjoy this picnic food!
0.5 French baguette (small)
1 halved garlic clove
14 oz. (or 400 g) of different wild mushrooms (for example the pied de mouton, girolles, etc. )
1.5 oz. (or 30 g) of unsalted butter
0.25 onion or 0.5 shallot banana
1 garlic clove
3.5 fl oz. (or 100 ml) of dry white wine
4 pinches of sea salt
4 pinches of black pepper
0.5 oz. (or 10 g) of flat-leaf parsley leaves (fresh)
1 spring of tarragon, (leaves only)
2 sprigs of fresh chervil
1 tbsp of lemon juice
7 oz. (or 200 g) of tomatoes
Note: Peel and chop the onion (or banana). Peel and smash the garlic clove; roughly chop parsley leaves; thinly chop the tarragon leaves and chervil; quarter the tomatoes, deseed and chop finely the pieces.
Preheat the oven to 320 F (or 160 C, Gas 2). Make 3mm baguette slices and lay the slices evenly on a backing sheet. Toast the croutons in the oven for a couple of minutes till golden-brown. Rub the juicy side of the garlic clove half over the crispy crouton sides; set aside.
In fresh water quickly wash and slightly rub the mushrooms to remove any remaining soil. Lay the mushrooms on a clean dry tea-towel and smoothly pat dry. Remove the stalk bases and lay aside. Melt the butter over a medium heat in a pan. Add garlic and shallots; fry half a minute. Increase the heat to high, place the pied de mouton mushrooms in the pan and simmer for 1 minute. Pour the dry white wine, leave on the heat for another minute. When juice has reduced, add the girolles mushrooms; stir well. Drizzle with water if the juice boils away; season with freshly ground pepper and salt to taste. When serving place equal amount of mushrooms on each plate, top with crouton crumbles. You may as well lay the mushrooms over the croutons. Bon appétit!
Pot-Roast Bird With Juicy Blackberries and Celeriac
Preparation plus cooking time will take half an hour (maximum 50 minutes); yields for 2 persons.
1 celeriac (large)
3 egg whites (medium)
1 lb 8 oz. (or 700 g) of table salt
5 springs of rosemary (fresh)
4 fl (or 110 ml) of olive oil
seasoning: sea salt and black pepper
Note: Slice off the celeriac base, leave the top on; finely chop the rosemary.
Bird (grouse or other game)
4 smoked bacon (rashers)
2 fresh grouse
1 tbsp of olive oil
1 garlic clove
5 fresh thyme springs (leaves)
5 oz. (or 150 g) of blackberries (fresh)
5 fl (or 150 ml) of chicken stock
2 oz. (or 50 g) of butter
Note: Peel and finely slice the shallots.
Preheat oven to 350 F (or 190 C, Gas 5). Put the celeriac in the non-stick roasting pan. Whip the egg whites with salt and rosemary until a paste. Salt-bake the celeriac coated with the ¾ inch (or 2 cm thick) paste layer for 50 minutes.
Put 2 smocked bacon rashers on the fattest part of each grouse’s breast; tie. Pour oil into a heavy-based pan, heat over the medium heat. Fry the grouse in the hot oil; turn round regularly until golden-brown. When done, put aside.
In the same pan, fry shallots, thyme, and garlic for a couple of minutes. Place the blackberries and chicken stock topped with the grouse in the pan. Cover with the lid and let simmer for the next 12 minutes. When done, put the pan aside for about 10 minutes. Take out the game from the pan keep warm aside. Ingredients, remaining in the pan, boil around 5 minutes till liquid is half reduced. Add the butter, whist until glossy, keep warm.
When the celeriac is cooked, remove salt coating and put the celeriac in a bowl. Sprinkle with oil, season with freshly ground pepper and salt to taste; mix until well combined. When serving the picnic meal, remove the grouse string (if any), cut breasts off the carcasses and remove breast sinew. Portion the celeriac between two plates topped with the game breast. Drizzle the sauce all over. Bon appétit!
We hope that at least one of the autumn picnic ideas presented above will become your seasonal picnic special.
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