Chicken Salad with Cabbage.

Chicken Salad with Cabbage, Corn, and Champignons
Preparation time 15 minutes, cooking time 30 minutes. Yields 5 servings.

Ingredients:
17 oz (or 500g) skinless chicken breast (or two halves)
7 oz (or 200g) fresh cabbage
14.5 oz (or 425ml) can of sweet corn
14.5 oz (or 425ml) can of sliced champignons
7 oz (or about 200 gr) mayonnaise
10 spring onions (or 1 small bulb)
Herbs: coriander, dill, parsley
Seasoning: salt and black pepper

Instructions:
Rinse and pat dry the chicken breast halves. Remove the skin. If the breast is with bones needless to remove it. Pour fresh water in the saucepan, put over the high heat to bring to the boil. Once the water boils, reduce heat to low and carefully add chicken breast halves.

Note: Fill the saucepan half with the water, allow enough empty space as the water will go up once you add the chicken.

Cook the chicken for 30 minutes. Do not add salt to the boiling water. While the chicken is being cooked prepare other ingredients.

Rinse the cabbage, put on the paper tower to absorb water. Transfer the cabbage to the cutting board and chop it thinly.

Preparing the cabbage.

Open the sweet corn can, empty the water. You may do it either through the can if you make two wholes or open the can incompletely letting the water run out – or use a strainer. Repeat likewise with the can of champignons. If you feel lazy going out to buy sliced champignons and the ones you have are whole – no need to worry, you can always use the whole champignons and slice them yourself. As there are not many preparations needed with other ingredients for the picnic salad you will still have free time left while the chicken simmers.

Salad Ingredients.

You may drop the sweet corn and chopped champignons into a large salad bowl once you empty the water.

Rinse the herbs and the spring onion. If you are using a bulb onion, then first peel then rinse it. Use a paper towel to dry the vegetables. Chop the herbs and the onion.

When the chicken cooks through, turn off the heat, empty the water, and take out the breasts to cool. If you are short of time you may place them into the cold water. Once the chicken is not too hot to proceed, place it on the cutting board, tear parts of the breast and tear further as if in long thin strips. Drop the strips into the salad bowl. When you are done with the chicken combine all ingredients: chicken strips, sweet corn, champignons, cabbage, onion, and herbs. If the mayonnaise is thick thin it with some water (use 1-2 tbsp of preferably warm boiled water). Add the mayonnaise into the picnic salad, mix the ingredients with a spoon to coat well. Add some salt and freshly ground black pepper.

Combining the Ingredients.

Tip: This picnic food will taste even more delicious if you place it in the fridge for at least one hour to allow it cool and soak the juices and rich flavors.

Serve the picnic chicken salad with free, grilled chicken or other picnic food. Bon appetite!

The Possible Salad Variation
You can perfectly substitute chicken with boiled beef or pork. In this case you may thinly cut the meat into long strips or into thin wedges. It is important to have the meat tender thus you may need to cook the beef over 2 hours. You will need about 17-18 oz (or 500g) cooked meat.

Tip on how to boil meat:
Rinse and pat dry the meat. Place a pan half full with the water over high heat to bring to the boil. When the water starts to boil, add meat and shortly reduce the heat to low. Simmer the meat till it is tender. You may add salt about 30 minutes before you take out the meat.

Note: all nutrients will be preserved in the meat when cooked at once in the boiling water.

You are welcome to read:
Breaded Chicken Cutlets Picnic Ideas

Grilled Veggies Picnic Ideas

Chicken Cutlets.

Preparing Chicken Breasts
For this recipe you will need two boneless chicken breasts. If you have breasts with bones you will need to take them away. You will not need the chicken skin either. All you need is fillet of the chicken breasts.

You can have thick or thinner cutlets – depends on your taste preferences. If you like cutlets thin then cut each breast (horizontally) lengthways in 2-3 thinner cutlets. You can keep these chicken pieces in the plastic wrap frozen in the fridge as long as you need. If you prefer thicker breast halves don’t cut them. Yields 2-3 servings.

Ingredients:
1 chicken breast (2 halves)
1  egg
half garlic clove
2 tbsp veg. oil
1 cup plain dry bread crumbs
salt and freshly ground black pepper

Instructions:
Rinse and pat dry the chicken breasts. Remove bones and skin if needed. Lay the chicken pieces evenly on the cutting board. Cut the breasts lengthways if you prefer cutlets to be thinner and crustier. However, if you cook the halves as they are cutlets will be more tender. Cut off connective tissue where needed. Pound the chicken cutlets on both sides with a tenderizing mallet. Sprinkle with salt and black pepper.

Tip: You can also get the desired thickness of the breast by pounding the breasts by the smooth side of the tenderizing mallet.

Note: To prevent any direct contact with the raw meat cover the cutting board with plastic file (waxed paper) before laying the meat. Then when all pieces are on the file cover them with another plastic file before starting pounding.

Break the egg into a small bowl and whip it. Add the pureed half of the garlic clove (if the clove is small use the whole), sprinkle some salt; whip slightly. Dip the chicken pieces into the whipped egg. Have the bread crumbs in a larger bowl or a plastic package. Coat the picnic cutlets in the bread crumbs on both sides.

Have a frying pan on the hob over medium-high heat. Pour olive oil and allow to heat. Once coated lay the cutlets in the hot skillet. Panfry each side for a couple of minutes. You will see the chicken turn golden-brown. Remove from the frying pan using a spatula. If you don’t want extra oil on the chicken place the cutlets on a paper towel to absorb excess oil.

Bread crumbs will give the cutlets extra tenderness. You can serve them hot or at room temperature.

Pounded chicken filet.

Recipe variation
When you have prepared (rinsed, dried, and removed bones and skin), cut and pounded the chicken breasts. Likewise, dip them in the whipped egg with garlic. Shortly panfry the meat pieces in the hot oil in the frying pan. Have the oven ready at 350C. Lay the cutlets on the hot baking sheet, place in the oven for 10-15 minutes to bake. Yields 2 servings.

Another delicious option
Yields 4-5 servings.

Ingredients:
2 chicken breasts (4 halves, 1.5 lbs)
1 large egg
1 tbsp water
0.25 cup plain dry bread crumbs
0.25 cup grated Parmesan cheese
1 tbsp vegetable oil
1 tbsp butter
flour
salt and ground black pepper

Instructions:
Rinse and pat dry the chicken breasts. Remove bones and skin if needed. Lay the cutlets on the cutting board covered with a waxed paper. Cut the breasts widthwise to get thin cutlets. Whip the egg in a bowl, add water and salt, beat well to incorporate. In another bowl mix together the bread crumbs, grated Parmesan cheese, sprinkle with salt and pepper.

Slightly coat the slices with flour. Then dip them in the whipped egg and coat evenly in the bread crumb mixture. Place a frying pan over a medium-high heat. Add oil and butter. When butter is melted and oil becomes hot lay the breaded cutlets in the skillet. Panfry for a couple of minutes on each side.

Tip: You may panfry chicken breasts also without using bread crumbs. In this case pound the chicken breasts, sprinkle with salt and pepper and slightly brush with pureed garlic. Panfry in the hot oil, serve warm.

Serve anything which is best to your taste as a garnish for this picnic food.

You are welcome to read:
Baked Chicken Recipe

Picnic Idea: Chicken with Chilli Sauce

Baked Chicken Recipe

With lots of issues on meat products, you can never be too careless in looking for meat to serve in your family. Here are simple things that you can do to find the best and quality chicken meat products in supermarkets.

♦ After the chicken is processed, it gets dumped after a week or two – it depends on the place it was stored. As always, take a look at its expiration date. If the chicken is near to its expiration date, take something that is newly processed.
♦ Sometimes, expiration dates doesn’t tell the whole truth. So you will need to look at the chicken’s features. Take something that has a dry and good coloring. Press it a little and it should spring back again.
♦ Take a look at the liquid of the packaging. It might contain some liquid, but too much isn’t good.
♦ If you want to store it, make sure that it’s frozen so that bacteria won’t get through it.

Baked Chicken Recipe

Baked Chicken Recipe

You won’t make something great out of chicken if you only know some simple breading. Instant marinades won’t do a lot too. Here is a great way to make a great chicken dish on your picnic table.

Ingredients
♦ 5 crushed garlic cloves
♦ 50 grams of brown sugar
♦ 3 tablespoon(s) of mild mustard
♦ 3 tablespoon(s) of balsamic vinegar
♦ 4 tablespoon(s) of Worcestershire sauce
♦ 3 tablespoon(s) of sweet paprika
♦ 1 teaspoon of chili powder

Procedure
♦ Place the ingredients for the marinade in to a plastic bowl.
♦ Add the chicken
♦ From time to time, mix the chicken and the marinade to make a strong flavor
♦ After hours of marinating the chicken, preheat the oven to 180 degrees Celsius.
♦ Get the baking tray and layer some greaseproof paper.
♦ Put the chicken inside the tray but don’t let the chicken overlap.
♦ Cook the chicken for 30 – 35 minutes. Then, turn sides and cook it for another 30 – 35 minutes. Some parts may take some more time like the drumsticks.
♦ Serve hot, or warm – whatever your kids prefer. (Since they’re going to eat it with their fingers!)

Making it Presentable

Baked or fried chicken served on a plain platter is okay, but it doesn’t impress guest in your picnic. How do you make it presentable? Of course, knowledge about garnishing is an advantage. If it’s your first time, garnishing is a simple way to make your dish more appealing to the eyes. Chefs consider it as an art – so you can be very creative while trying to make your backed chicken more presentable on the table.

This art of presenting food needs proper tools. If you don’t know something about it, you can try to research about the most used tools in garnishing. You may finds hundreds of different garnishing tools in the market, so it’s best to stick with the basic ones. Trying to improvise might do the trick, but always remember that a spoon can never function as a knife. Here are some of the garnishing tools that are mostly used in the kitchen.

♦ Apple cutter
♦ Citrus stripper
♦ Grapefruit Knife
♦ Small cookie cutters
♦ Knives
♦ Toothpicks
♦ Butter curler and molds
♦ Melon baller

To spice up your baked chicken recipe, you can pair it up with cucumber garnishing. Aside from being healthy, its solid structure can make a great garnishing on the serving place. From flowers to cucumber twists, you can make it as long as you do it with proper materials. You can also pair it up with green leafy vegetables since the backed chicken offers a lot of fat. Carrots and radish celery are great to form fans and matchsticks that can be topped on the backed chicken dish.

Most vegetables fade when used as a garnish in serving plates – you don’t want this to happen! The best thing you can do is to plunge the vegetable in hot water first and place it in a bowl filled with ice or cold water. With this, the color of the vegetable will not fade even if it is exposed to air.

You are welcome to read:

Easter Picnic Food Ideas

Vegetarian Picnic Food Ideas

Lamb and Pork with Sauce, Spinach, etc.

Ingredients:

Pork Confit
4 lb 6 oz. (or 2 kg) pieces of melted pork belly
10.5 fl oz. (or 2 liters, 3 pints) fat (not pork)
splash olive oil
2 sprigs of fresh rosemary
4 bay leaves
1 tsp of black pepper
2 tsp salt
1 lb 2 oz. (or 500g) sugar

Tomatoes
8 tomatoes
1 clove of garlic
3 tbsp of olive oil

Lamb Cutlets
2 fl oz. (or 50ml) olive oil (preferably extra virgin)
1 bunch of flatleaf parsley (fresh)
1 tsp of chopped rosemary leaves (fresh)
1 large clove of garlic
1.5 lemons
8 lamb cutlets
Seasoning: salt and black pepper

Note: finely chop parsley, peel and thinly chop the garlic clove, juice the lemon, fatly trim the lamb cutlets.

Chips
18 fl oz. (or 500 ml) vegetable oil
16 large potatoes (floury)

Note: wash and dry the potatoes, peel and cut into chips, rinse slightly and pat dry.

Fillet Steak
8 x 3.5-4.5 oz. (or 100-150g) fillet steaks
2 fl oz. (or 50ml) of vegetable oil
Seasoning: salt and pepper

Lamb kidneys
8 lamb kidneys
3 tbsp of butter
1 tbsp of vegetable oil
4 tbsp thinly chopped onion
6-8 mushrooms
2.25 fl oz. (or 60 ml) red wine
salt

Note: remove the outer membrane off the kidneys, clean and slice the mushrooms.

Sauce
2 egg yolks
1 tbsp of lemon juice
3.5 fl oz. (or 100 ml) of clarified butter
pinch of hot paprika (or cayenne pepper)
1 tbsp chopped tarragon (fresh)
large pinch salt

Eggs and Spinach
1.5 fl oz. (or 30 ml) vinegar
8 large eggs
1 tsp of butter
a handful of fresh spinach leaves
seasoning: salt and black pepper

Note: everywhere use the freshly ground black pepper.

Home-made Crisp Chips.

Instructions:

Note: when set aside the cooked food, keep it warm.

Pork Confit
Combine all the pork confit ingredients but fat in a small bowl. Rub it throughout the pork, cover and place in the fridge overnight. When done next day, preheat the oven to 250F (120 C, Gas Mark 0.5). Wash away the mixture. Cover a roasting tray with most of fat, lay the belly on it and cover with remaining fat. Cook in the oven for 2.5-3 hours. When the picnic pork is roasted, let it cool in the fat, cut 8 equal pieces. Set aside.

Tomatoes
Combine tomatoes, garlic, and olive oil; leave for 2 hours.

Lamb Cutlets
Make the marinade combining the lamb cutlets ingredients. Marinade the cutlets for half an hour. When done, place a skillet over high heat till very hot. Sprinkle the cutlets with salt and pepper, fry for a couple of minutes. Decrease the heat, add the marinade and lemon juice, simmer for another 5-6 minutes, turn over when needed. Place on a plate, set aside.

Chips
Place a saucepan half filled with oil over 300 F (150 C, Gas Mark 2) until boiling. In portions fry the chips, take out using slotted spoon, drop on a kitchen paper to dry. Then in slightly increased heat fry the whole batch of chips till golden-brown. Drizzle salt over.

Fillet Steak
Pat dry the steaks with (kitchen) paper, coat with oil, add salt and pepper. In very hot oil fry the steaks as you like. Stir in half a minute to prevent sticking.

Lamb Kidney
Pat dry as fillet steaks. Add butter and oil in a skillet, put over high heat. Fry kidneys for a couple of minutes till browned. Add mushrooms and onion into the skillet, fry stirring for 3 minutes. Drizzle wine and leave on heat for another couple of minutes. When serving cut lengthway eggs and spinach.

Sauce
Bring some water to boil, place over a heatproof bowl just little above the water; reduce the heat. Whisk lemon juice and yolks till doubled; slowly add the clarified butter; add seasoning and flavors. Remove, cover with lid.

Egg and Spinach.

Eggs and Spinach
Boil some water in a skillet, add 1 tbsp of vinegar. When simmering, add 4 eggs, cook for 2 minutes, remove with the slotted spoon. Repeat with the rest. Fry spinach stirring in butter in another pan. Add salt and pepper to taste. Remove to drain.

To serve, fry pork belly till crisp for some 3 minutes with the fat side downward. Place a steak per plate, add some kidney, tomatoes, cutlet, confit, and chips on one side. Also put some spinach topped with an egg. Randomly add the sauce.

You are welcome to read:

Yummy Recipes for Picnic Special

Picnic meat recipes

Chilly Sauce ingredients.

Ingredients:

Chicken
1 1lb. (or 450 g) chicken

Marinade
5 cardamom pods (green)
2 tsp of cumin seeds
1 tsp of coriander seeds
1 tsp of turmeric
2″ (or 5 cm) root ginger (fresh)
2 cloves of garlic
5 tbsp of vegetable oil
Seasoning: salt and pepper

Note: Freshly ground black pepper and turmeric if needed. Have extra vegetable (preferably olive) oil for sprinkling if preparing on the griddle pan.

Chilli Sauce
1 lb 10 oz. (or 750 g) of cherry tomatoes
5 fl oz. (or 150 ml) of white wine vinegar
5 fl oz. (or 150 ml) of water
13 oz. (375 g) of caster (or castor) sugar
2-3 cloves of garlic (chopped)
1 tsp of chilli flakes (dried)
1 tsp of mustard seeds

Instructions:
If in the countryside (or to some reason) you have to spatchcock a chicken yourself the instructions we provide herein will give you the basic idea about how to do that. Yes, you’ll have to sweat a bit to have the delicious picnic meal.

Chicken Spatchcocking
Step 1. Remove any strings that may be on the chicken. Remove a flap (if any) from the chicken neck skin.

Step 2. Remove the chicken leg ends.

Step 3. In order to discard the chicken backbone put it on the cutting board with the backside down. With the knife blade downward push it along through the chicken body. You may need to apply some strength to cut the backbone though.

Step 4. Keep on cutting through the chicken’s backside from one and the other side of the backbone. To do so you will need to turn the chicken over. When you are done with it, remove the backbone.

Step 5. Lay the chicken flat with the backside on the cutting board (i.e. the breast side up). Hit the knife over the breastbone till it breaks.

Step 6. Wash the chicken and pat it dry.

Step 7. To prepare for cooking lay legs inward; make a cut on both sides near the place of the chicken’s tail. Thread through the legs and fold the wings under the chicken.

Marinade
Put cumin and coriander seeds as well as cardamom pods into a mortar and pestle. Pound the flavors till powder-like. Take out cardamom husks, grind the seeds. Peel and thinly cut the ginger. Add ginger slices along with turmeric into the mortar. Peel and finely cut the garlic cloves. Add the chopped garlic along with salt (to taste) and freshly ground pepper into the mortar. Continue pounding till the ingredients are ground to powder and are properly combined. Pour the vegetable (preferably olive) oil and stir.

Griddled / Roasted Chicken.

Picnic Chicken
Put the chicken in a bowl or a stew pan. Rub the marinate all over the picnic chicken. Cover the pan with a lid or cling film. Place in the fridge for at least half an hour.

You may prefer to grill the chicken outdoors or prepare it at home. If preparing the picnic food at home follow the instructions below.

Preheat the oven to 350 F (or 180 C, Gas 4). Place the griddle pan over the heat till very hot. Sprinkle vegetable oil and put the pickled chicken with the backside up onto the sizzling pan. Let the meat griddle for some 7-10 minutes until the skin becomes golden-brown. Use tongs to slightly move the chicken on the griddle when needed. Then turn the chicken over and leave on heat for another 7–10 minutes.

Place the griddled chicken now with the back side down in the oven. Roast the picnic meat not more than 20 minutes. To check whether the chicken is ready or not, pierce the thickest part of chicken thigh with a skewer. If juice runs clear the picnic chicken is cooked.

Chilli Sauce
Cut in halves the cherry tomatoes; put in the bottomed pan (do not use an aluminic one). Pour water and vinegar; add caster sugar. Stir till well combined. Add to it the peeled and thinly chopped garlic cloves, mustard seeds, and dried chilli flakes. Have the hob on the medium-high heat. Place the pan over the heat and let the mixture simmer till thickened. You may prepare the sauce as well as the pickled chicken a day in advance.

Sprinkle lime juice over the picnic chicken when serving it with chilli sauce. Serve with naan bread or other flat bread. We hope this picnic idea will come to your taste. Bon Appétit!

You are welcome to read :

Yummy Recipes for Picnic Special

Quick Cooking Picnic Dessert Ideas

When planning a picnic and meals for it one day you may wish to have something special, unusual as the picnic food. Whether you like vegetables for the picnic or chicken roast, pork chops or a mustard grill the article will make the best addition to your picnic recipe collection. We have prepared three meat yummy recipes for picnic special that have all chances to become your favorites. Taking into account your possibly desired time economy, we have included two quick picnic recipes as well. Enjoy the picnic preparation process, and – “Bon appetite!”

Picnic Chicken Roast

Picnic Chicken Roast with Vegetables
This recipe is rather time consuming. It is for real gourmands. If cooking is your passion, then go for it and you will find yourself well rewarded. You may have the chicken cold for the al fresco party.

The meal makes approximately four servings. The preparation time is 30 min however the whole preparation and cooking process may take up to six hours.

Ingredients:
1 chicken of maximum 3.5 lb
4 rosemary sprigs (fresh and small)
1 tbsp chopped rosemary
9 garlic cloves
1 tsp of fine sea salt
0.5 tsp black pepper (freshly ground)
1 tbsp butter
0.25 cup of dry white wine
0.25 cup of water
Vegetable oil (nonstick spray)
3 lb potatoes
2 onions (large)
0.25  cup of olive oil (extra-virgin)

Instructions:
Peel and cut along 1 or 2 garlic cloves, leave the rest unpeeled. Peel and cut potatoes into ¾” wedges. Cut the onions along (from top to root) making 0.5″ pieces. Wash and drain the chickens. Place 2 springs of rosemary under the chicken’s breast skin. Apart from rosemary add a couple of garlic pieces to each breast side. Rub well all over the chicken’s skin with salt and pepper. Put together the wings and you may need to tie the legs. Keep in fridge wrapped in plastic for 3 – 4 hours.

Preheat the oven to 375 F with one rack placed above and the other below the mid position. Apply 1 tbsp unsalted butter on the chicken’s skin. Position the chicken with the breast side down on the upper rimmed baking sheet. Add water and wine.

Spread some vegetable oil on a baking sheet (also the rimmed one). Put in the bowl the onions, potatoes, rest of the garlic cloves, rosemary and mix it with (preferably) olive oil. Add salt and pepper to your taste. Lay the vegetables on the lower baking sheet.

Let the chicken and vegetables roast for half an hour. Then, stir vegetables and reverse the chicken. Let the food remain in the oven for the next 40 – 45 minutes. When the chicken is prepared vegetables will still have to roast for about half an hour more.

Note: When roasting the chicken spread with a tablespoon the juice from the bottom of the baking sheet over it. It will make the meat yummy. You can serve it cold during the picnic party.

Glazed Picnic Pork Chops.

Glazed Picnic Pork Chops
The whole process takes not more that 45 – 50 minutes.

Ingredients:
3 tbsp salt (preferably coarse kosher one)
1.5 tbsp of sugar
4 ¾ to 1″ (thick) pork rib chops
1 radicchio di Treviso
1 Belgian endive
3 tbsp of olive oil (extra-virgin)
almost a cup of balsamic vinegar
1 tbsp of butter
Italian parsley (fresh and chopped)

Instructions:
Set ready barbeque at mid-high heat. In the 1.5 cups of water dissolve salt and sugar. Place the pork chops in the liquid for some 20 minutes letting each side absorb the brine. Chop endive and Treviso into long wedges. Do not detach the pieces from the core. Place on the rimmed baking sheet, add olive oil, salt, and pepper; stir slightly. Boil-down the vinegar to ¼ – it will take not more than five minutes. Whip vinegar in butter, add salt and pepper.

Take the pork rib chops out of the brine and drain. Apply olive oil and sprinkle some pepper. Grill pork rib chops, Belgian endive and radicchio di Treviso till they become softer. The thermometer in the chops’ center should reach 150°F. Leave vegetables on each side under this heat for a couple of minutes and the picnic pork meat for 7 minutes each side. Let the picnic food rest for a while. Before serving sprinkle the food with glaze and chopped parsley.

Picnic Mustard Chicken Grill with Coleslaw.

Picnic Mustard Chicken Grill with Coleslaw
Picnic food for four persons. Preparation time just 40 minutes.

Ingredients:
vegetable oil (nonstick spray)
4 tsp of divided mustard seeds
1 9 oz package of green beans, (thaw, pat dry)
2 cups finely cut green cabbage
1 small finely sliced sweet onion
1 tbsp of chopped tarragon (fresh)
2 tbsp of olive oil
2 tbsp of balsamic vinegar (white)
3 tbsp of divided Dijon mustard
1 egg white (large)
4 chicken breast halves with skin (without bones)

Instructions:
Apply vegetable oil on the grill rack. Set ready barbecue at mid-high heat. Toast 1 tsp of mustard seeds on high heat till popping begins (no more than 4 minutes). Mix the seeds with green beans, cabbage, tarragon, and onion in a bowl. Over it sprinkle vinegar, olive oil, and 2 tsp of Dijon. Add salt and pepper. Blend egg white with 2 tbsp plus 1 tsp of mustard. Season the chicken skin with salt and pepper. Apply mustard glaze, add some mustard seeds.

Grill the chicken with skin down. Spray the picnic meat with salt and pepper. Add glaze and some mustard seeds. Grill for 5 minutes then turn the chicken over. Before serving top the picnic food with the slaw.

We hope you will enjoy these yummy recipes for picnic special for your family.
You are Welcome To Read :

Delicious Picnic Lamb

Picnic Desserts Recipes –Cool Cupcakes

The following article presents you with delicious picnic meat recipes with focus on lamb, namely: Lamb Burgers, Lamb Fillet Roast, and Lamb Chargrilled. Here you will find picnic ideas that are spicy, time consuming or fast to make.

Lamb Burgers

This spicy recipe of delicious picnic lamb burgers may become just the thing for one of your al fresco occasions. Preparation of the ingredients normally takes up to 40 minutes whereas the food is cooked in some 20 minutes. You will have approximately ten burgers. In order to have the picnic meat juicy have it medium minced. This way it will better keep fat. Below you will also find a recipe for the special relish to this picnic meat recipe.

Lamb Burgers.

Ingredients:
2.25 lb (or 1 kg) of minced lamb
2 medium cloves of garlic
1 medium onion
1 or 2 tbsp of mango chutney
1.25″ (or 3 cm) fresh ginger piece
1 chilli pepper
0.25 tsp ground turmeric
1 tsp seeds of coriander
1 tsp seeds of cumin
ground black pepper
sea salt (flaked)
vegetable / olive oil
burger buns, pitta or flat bread

Relish ingredients:
6 medium size ripe tomatoes
7 oz (or 200 g) preferably Greek yoghurt
fresh coriander
1 red onion
lemon (or lime) juice

Note: Before getting down to cooking picnic food you should prepare the ingredients as follows: crush garlic cloves, finely chop the onion, peel and grate the ginger; de-seed and finely chop the chilli, crush coriander and cumin seeds, de-seed and dice tomatoes, squeeze the lemon. You may use brushing instead of vegetable / olive oil. Also, to slightly modify the recipe you may replace tomatoes with cucumber, and coriander with mint.

Instructions:
In a large bowl mix the minced lamb with onion, garlic, ginger, mango chutney, turmeric, chilli, cumin, and coriander. Add pepper and salt accordingly. Mix well until all ingredients are well combined. You can briefly process the mixture in the food processor. Try not to overdo with it. You may check the taste and if needed add more flavors.

Make medium size burgers. Normally this portion is good for up to ten picnic burgers. Cover a tray with the cling film and lay the burgers on it. Place the burgers in the refrigerator minimum for half an hour – ideally for a couple of hours or overnight. It is required to let the meat absorb the seasoning well before cooking. When done with fridge, apply some vegetable oil or a brushing on each picnic burger before grilling it. When brushed with oil the mixture will not stick to the grills. Keep the charcoals medium hot. Let each side of the burgers grill for about 5 minutes.

When preparing the picnic sauce, take a bowl and mix well the ingredients: tomatoes, onion, yoghurt, lemon / lime juice, and coriander. Add salt and pepper according to your taste. Serve the picnic burgers on a plate or inside burger buns, pitta or flat bread. Also you may use the picnic sauce as dipping or poor some inside the bun / bread.

Lamb Fillet.

Lamb Fillet Roast

This picnic food preparation will take longer – up to 2 hours and the cooking up to an hour. However the reward will be truly delicious!

Ingredients:
10.5 oz (or 300 g) of lamb fillet
1 clove of garlic
4 tsp olive oil
5 fl oz (or 150 ml) preferably Chianti wine vinegar
2 tbsp of prune chutney
herbs: coriander, thyme, and mint

Instructions:
In a large bowl mix the lamb fillet with wine vinegar, olive oil, chopped garlic, coriander, thyme, and mint. Place in the fridge minimum for an half an hour. When you are done with the marinade, preheat the oven to 400F (or 200C, gas 6). Poor some oil on the pan. Let each side of the lamb fillet be on the pan for a couple of minutes. It will make the meat delicately brown. Lay the fillet on the roasting dish and sprinkle some Chutney. Let the lamb roast in the oven for the next ten minutes. When ready let it cool a bit, slice the picnic meat before serving.

Lamb Chops.

Chargrilled lamb

If you are for something less time consuming this lamb picnic recipe is just the thing. The chargrilled lamb will take half an hour to prepare and the same for cooking.

Ingredients:
8¾ oz (or 250 g) of lamb chops
1¾ oz (or 50 g) of asparagus
1¾ oz (or 50 g) of potatoes (preferably new)
1¾ oz (50 g) goat cheese
2 cloves of garlic
1 butter knob
fresh rosemary

Instructions:
Remove the bone from the meat. Horizontally cut through the mid part making a “pocket”. Stuff the meat with asparagus. Put rosemary in the boiling water and let potatoes boil maximum for 10 minutes. Then drain it and apply butter.

Preheat the grill at medium heat. Put a piece of foil on the grill and let the goat cheese grill until it becomes yellow. Normally each side takes about three minutes. Crush the garlic cloves and rub the meat with it. Place the lamb on the preheated pan and griddle each side of the lamb for less than 5 minutes. You may remove it sooner. Serve the delicious picnic lamb on the plate along with the grilled cheese and potatoes.

Preheat the grill to medium. Lay the goat cheese on a piece of foil and grill until it becomes yellow. Normally each side takes about three minutes. Crush the garlic cloves and rub the meat with it. Place the lamb on the preheated pan and griddle each side of the lamb for less than 5 minutes. You may remove it sooner. Serve the delicious picnic lamb on the plate along with the grilled cheese and potatoes.

You are welcome to read :

Picnic Beef Recipe Ideas

Delicious Picnic Recipes : Meat Loaf and BBQ Ribs

In the article you will find meat recipes that might well be considered as a picnic food option. We hope that here everyone will find a recipe that would better meet his / her diet preferences and the food to the taste of the whole family.

Picnic Recipe #1

Chorizo and Vegetable Barbeque in Tortilla

This barbeque may be classified as a snack. It will take no more than 30 minutes to cook it. One portion has 425 kilocalories and 21 g of fat.

Ingredients (for 4 persons):

1 zucchini diced up

1 orange bell pepper and 1 yellow bell pepper washed and seeds removed, also diced

1 small red onion sliced

200 g of chorizo (sausage) cut in pieces

2 Tbsp of olive oil

4 soft tortillas preheated

4 Tbsp of hummus

Rocket salad

Instructions:

1. Preheat the grill. Skewer zucchini, bell pepper, onion and chorizo on 4 iron skewers, add oil and spices.

2. Grill the food for 10 minutes turning the skewers a bit round at times to let all sides of the food grill well.

3. Spread some hummus over the tortillas and fill them with the grilled vegetables, chorizo and fresh rocket salad.

Picnic Recipe #2

Barbeque with Tomato Dressing

Normally considered as a second course meal, however, can be a perfect option for the outdoor family event or a picnic with friends.

Ingredients:

2 kg pork brisket

3 medium size onions

2 garlic segments

ground coriander

black ground pepper

chilli pepper

greens: coriander, dill, parsley

Instructions:

Wash and drain the meat, slice the pork brisket as 2 s thick meat rissoles, spread into the pan each layer cover with onion half-rings, ground coriander, and black ground pepper. Leave in refrigerator minimum for 3 hours, the more the better. Some people prepare this kind of marinade on the eve of the event.

30 minutes prior to cooking poor “narsharab” dressing (originally known as pomegranate syrup) into the “marinade” to add sour effect. If narsharab is sweaty add some vinegar as well.

You can prepare narsharab yourself. Take 100 per cent natural pomegranate juice and let it boil out till its thickness starts to resemble ketchup.
Take the pork brisket portions from the “marinade” and start grilling it regularly dripping salty water on the meat slices. Soon the meat is prepared. Serve the grill on a dish following the instruction: first cover the dish with paper-thin lavash, then lettuce, and afterwards the meat, then onion rings, sprinkle with chopped greens.

Following the instruction prepare tomato dressing in the special dressing jug. 250 g of tomato paste thin with approximately 300 g of cold (preferably boiled) water, add half of minced onion, a couple of smashed garlic sections, 3 tsp of sugar, 1/5 tsp of fine salt, minced coriander and dill, and a pinch of red hot chilly pepper (optional).

Picnic Recipe #3

Spicy Beef Barbeque

Also a second course meal, takes about 20 minutes to prepare. Those following strict diet will find interesting the details, in one portion the meal contains: 450 kilocalories, 37 g protein, 24 g carbohydrate, 22 g fat, 98 mg cholesterol, 980 mg sodium (Na).

Ingredients (for 4 persons):

1 tbsp ground chilli pepper

1 tbsp soy dressing

1 tsp jalapeno chili dressing

2 tbsp vegetable oil

750 g of beef filet washed, drained and cut into equal (each about 3 s thick) 12 pieces

1/5 tsp salt

3 spring onions cut in 5-8 s long pieces

8 large champignons

1 medium vegetable marrow (about 350 g) diced

4 skewers

8 cherry tomatoes

Instructions:

1. In a small bowl mix ground chilli pepper, soy and jalapeno chili dressing and 1 tbsp of vegetable oil.

2. In a large bowl mix fine salt with 1 tbsp of vegetable oil, add onion, and champignons and vegetable marrow cut in medium pieces. Blend well.

3. Skewer the food in the following manner: first a piece of meat, then onion, champignons, vegetable marrow, and finally the cherry tomatoes. Place the skewer on a medium fire. Grill both sides for 10 – 12 minutes till the meat is almost cooked and the vegetables become soft. You may wish to serve this spicy beef barbeque with couscous.

You Are Welcome To Read :

Picnic Beef Recipe Ideas

Picnic Food Ideas For Hamburgers

Picnic is a great place to enjoy but many people might not. This is due to choosing of a wrong place or spending your whole time on cooking something that consumes a lot of time and needs extreme effort. You should search around, ask people and read articles to find the best place for picnic and best food to cook on a picnic. There are many delicious picnic recipes such as burgers, meat loaf and many others. Some of the picnic recipes with meat are as follows:

Meat Loaf

You can cook this at home as it will require an oven to get cooked. And then you can take it along on picnic and enjoy eating it there.

Ingredients:

2/3 cup of evaporated milk

Apple

1/3 cup of diced onion

4 eggs

1/3 cup of bread crumbs

1 teaspoon of thyme

2 pounds of pork

½ pound of chicken

Salt and pepper

Procedure: Spray cooking oil on a pan which you are going to use in your oven. Preheat the oven to 350 degrees Fahrenheit. Then boil 3 eggs. Now put all the remaining ingredients in one bowl and mix them well. Put half of the mixture in the pan and then the crushed eggs on them. Then again put the remaining half mixture on top of the egg layer. Now put the pan in the oven for 1 and a half hour approximately.

Your meat loaf is ready to be eaten. You can enjoy it with drinks and bread on your picnic.

BBQ Ribs

This is something everyone enjoys on picnic. Cook it and love eating it.

Ingredients:

1 tablespoon of vinegar

1/3 cup of hoisin sauce

1 tablespoon of tomato ketchup

2 cloves of chopped garlic

2 teaspoon o brown sugar

5 tablespoon of soy sauce

Honey (1/4 cup of honey in ½ cup of water)

4lbs of spareribs

Procedure: Except for honey in water and spareribs, put all the ingredients in a bowl and mix them well together. Take a dish and place all the ribs separately on it. Pour the mixture on all the ribs in such a way that ribs are completely covered. Marinate the ribs and leave them in refrigerator for one night. Then take it along on the picnic and cook it over there. Put a frying pan on a stove and cook it gently. Add a little water to the frying pan so that the ribs do not burn. Your BBQ ribs are ready.

You can also cook them in a preheated 350 degrees Fahrenheit oven and then take them along on the picnic. In the end, brush honey in water on all the ribs and then enjoy eating them.

These are some delicious picnic recipes of meat which you can enjoy eating and can even serve them with French fries and cold drinks. You will feel energetic and can then play around with your friends and family. These are not time consuming and does not require effort so try them now.

You are welcome to read :

Picnic Beef Recipe Ideas

Armenian Picnic food,Barbeque and Recipes

People go to picnic at anytime of the day and year. Whether the season is warm or cold, picnic time is always enjoyed by the whole family, by a group of friends, or even by just a couple who wants to savor fresh air and delicious picnic foods. Grilled meat may sound exciting but meat cooked in thick sauce or simmered in broth can also be good picnic food ideas. Toss in some steamed rice or boiled noodles and pasta, these picnic meals with beef meat will be quite filling and satisfying for ravenous picnic goers. Playing picnic games are sure to create big appetites.

Almost all kinds of beef dishes are loved by everyone. Beef meat may require longer cooking time to get the desired tenderness; but beef recipes usually need sparse attention and low heat. Nobody can go wrong when cooking beef because the procedure is often simple and easy. With a little patience, anyone can prepare great-tasting picnic foods with beef cubes or minced beef as main ingredients. Just do not forget to keep stove or oven heat at low temperature. These make-ahead recipes for beef meat are perfect for picnics.

Picnic Beef Goulash

Commonly known as Hungary’s delicious national food, the beef goulash is cooked and served in different ways. But even when simmered over a stove or baked inside the oven, beef goulash will always be unforgettably tasty. Those tender beef chunks will be delectable to eat, especially after hiking for several miles. To keep out the guilt complex from health-conscious hikers, add more vegetables to picnic goulash dishes. Throw in some spices as well for a little adventure.

Ingredients:

2 lbs beef, cut into large cubes
2 cups onions, sliced thinly
½ cup green and red bell pepper, seeded and cubed
½ cup potato, peeled and cubed (optional)
½ cup carrot, peeled and cubed (optional)
3 Tbsp olive oil or vegetable oil
4 Tbsp soy sauce
1 cup tomato sauce
1 Tbsp cornstarch
Salt and ground pepper, to taste
1 tsp hot sauce
1 cup beef broth

How To: Heat 3 cups of water. Do not bring to a boil. Stir in beef cubes. When meat changed color, from red to pale brown, drain hot water. Wash meat cubes twice and place in a strainer to drain. In a deep pot, boil 2 cups water. Add blanched beef cubes and cook over low heat. Cover and let simmer for 1 to 2 hours, or until tender. Set aside beef broth.

In a deep pan, sauté onions in olive oil until transparent. Stir-fry beef cubes. Add salt, ground pepper, hot sauce, and soy sauce. Pour tomato sauce. Stir to coat all meat cubes. Lower heat and cover the pan. Simmer for 3 minutes, to give time for flavors to blend. Pour 1 cup of beef broth. Add potato and carrot. Cover pan and let boil over medium heat.

Add more beef broth or water, if thinner sauce is desired. For thicker sauce, mix cornstarch with 2 Tbsp of broth or water before adding. While stirring carefully, arrange green and red bell pepper on top. Cover and remove from heat. Serve over hot rice, cooked macaroni pasta, or cooked wide egg noodles. Serve cold with green vegetable salad and a glass of red wine.

Picnic Beef Casserole

This is the easiest picnic beef recipe from this collection. Just throw everything into a pot or slow cooker and leave alone for almost 2 hours. When delicious smell starts wafting out with the smoke, the beef casserole is ready for a picnic.

A casserole dish is always considered as pot luck because you’ll never guess what’s in it that makes every bite yummy and satisfying. Sometimes a cross between a stew and a soup, picnic beef casserole is best served with large chunks of bread that you can dip into the hot tasty brew. A picnic campfire is the perfect setting for this lovely beef dish.

Ingredients:

2 lbs round beef, cut into thick strips
2 large pieces red onions, coarsely chopped
1 cup red wine
1 cup fresh tomato, cubed
1-1/2 cups tomato sauce
½ cup baby potato, peeled
½ cup carrot, peeled and sliced
½ cup white beans
½ cup green peas
½ cup whole corn kernels
½ cup green bell pepper, cut into thick strips
5 fresh bay leaves, shredded
Soy sauce, to color
Salt and ground pepper, to taste

How To: Place beef cubes in a pot with 3 to 4 cups of water, or until all meat is just a bit submerged. Do not cover. Keep the heat low to keep the water from boiling. Remove and discard the dark-colored foam that will appear on top. Add all ingredients. Stir to blend everything. Put back cover and cook over very low heat.

Picnic Minced Beef Meat Hash

Here’s another make-ahead beef recipe for mover-type of picnic goers. Bake the dish on a tray, then cut to serving sizes and pack in individual sandwich bags. Everybody can munch on this crunchy treat while hiking. Wash down with cold water or iced tea to feel more energized. This could be the quickest one to prepare so it is a perfect picnic food for busy people.

Ingredients:

1 lb lean ground beef
1 Tbsp vegetable oil
1 pack hash browns, shredded
1 beef bouillon cube
1 cup light cream
1 pack frozen assorted vegetable, thawed and drained well (optional)
Salt and ground pepper, to taste

How To: Grease a baking dish (size: 9” x 13”). Spread the hash browns evenly and put inside the oven (while preheating to 450 degrees).

Heat oil and stir-fry gound beef until brown. Discard excess oil. Add bouillon cube, light cream, and vegetable. Season with salt and ground pepper. Pour the mixture over the crisped hash browns. Cover dish with foil and return inside the oven. Bake for 15 to 20 minutes. Remove the foil and bake for another 5 to 10 minutes. Set aside to cool completely.

You are welcome to read : Create Your Own Mouthwatering Picnic Sandwiches