Posted by Mira | Posted in Finger Food | Posted on 20-11-2010
The picnic finger food recipes presented below include chicken, vegetables, satay sauce, and other ingredients that convey unforgettable flavor to the food. Enjoy the picnic recipes!
Grilled Chicken with Lettuce
The meatballs can be prepared (seasoned) a night before the picnic when you will actually cook them. This picnic meal is done in an hour – the time divided between preparation and cooking; yields about 30 meatballs. Lettuce gives a refreshing taste and look to the meal.
500g skinless chicken fillet (or turkey mince)
3 garlic cloves
3 stalks lemongrass
1.5 tsp of cornflour
3 tbsp of fish sauce
small bunch of coriander
golden caster sugar
half of a small cucumber
seasoning: salt and black pepper
To serve: lettuce leaves, sweet chilli sauce and 1 red chilli finely sliced
Note: mince or process in the food processor the fillet, thinly chop shallots, garlic cloves, lemongrass, and coriander; dice cucumber half.
Use only the 1/3 bottom of the lemon grass. Smash it with the knife side and have the outer layers peeled off. Use what remains.
In a large bowl combine shallots, chicken, lemon grass, garlic, coriander, fish sauce, and cornflour; stir well. Slightly season with salt and freshly ground black pepper.
Preheat the oven to 200C/fan (or 180C/gas 6). Oil your hands and make 2-2.5cm balls of the mixture. Drizzle each meatball all over with sugar and lay on foiled baking tray. Cook in the oven for 15 minutes. Shake the pan several times to let even coating of the caramel. Note: If you are using turkey mince instead cook the meatballs a bit longer.
When done place lettuce leaves on a plate, put meatballs over and randomly scatter diced cucumber on top. Serve sweet chilli sauce as dipping in a sauce jug.
Chicken Breasts with Satay Sauce
You will find this picnic food delicious especially if you like satay. This is a Spanish-type finger food recipe. This is a quick recipe, cooking takes 10 minutes. Prepare the meat a night before the party where you will cook them. Enjoy!
4 chicken breast fillets
3 tbsp of soy sauce
2 fresh red chillies (chilli sauce or chilli paste)
2 crushed garlic cloves
1 tbsp of vegetable oil
1 heaped tbsp muscovado sugar (light)
1 halved lime
415g jar of satay sauce
12 lime slices
In a large bowl combine soy sauce, garlic, chilli sauce (or finely cut chillies), sugar, and oil. Make 36 thin strips of chicken breast and add them in the bowl. Mix until chicken strips are well coated. When done, skewer each strip on bamboo skewers. Lay the skewers in line on a baking tray and place in the fridge overnight or at least for 30 minutes.
Preheat the oven to 190C/gas (or 5/fan, 170C). Place the baking tray in the oven in the hottest part and cook the meat for 10 minutes. Warm the satay sauce in a saucepan. Prepare small tumblers or 12 shot glasses, add satay sauce in each.
Remove the tray with cooked chicken from the oven, lay aside and squeeze 1 lime juice over the meat. Place 3 skewers per shot glass, trim the rim with a lemon slice. Serve on serving platter either cold or warm. The meal is likewise tasty both ways.
If you are for a home-made satay sauce here you will find a classic recipe for that. Preparation time is about 20 minutes, cooking time about 20-25 minutes.
3.5 fl oz. (or 100 ml) of vegetable oil
8 oz. (or 225 g) peanuts
2 garlic cloves
1 tsp of shrimp paste (e.g. blachan)
1 small red chilli
pinch of chilli powder
1 tsp of brown sugar
1 tbsp of dark soy sauce
14.5 fl oz. (or 400 ml) water
Note: chop the shallots, garlic cloves, chilli, and squeeze lemon as you will need juice only.
Heat the vegetable oil in a heavy bottom pan, add peanuts and fry them till golden-brown. Blend in a food processor until smooth as paste.
Also for some seconds fry shallots with garlic and the shrimp paste in a saucepan. Then, add chilli powder, chopped chilli, soy sauce, sugar, and water; keep over heat till boils. Add the peanut paste, reduce heat and simmer no more than 10 minutes till thickened. Then, drizzle the lemon juice and season with salt to taste, stir. Serve warm in a jug on a saucer.
We hope you have enjoyed our delicious finger food picnic ideas. Bon Appétit!
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