Children and Pregnancy Friendly Picnic Food Ideas

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Posted by Mira | Posted in Picnic With Children-Food Ideas | Posted on 26-03-2011

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The recipes provided below are easy to make, healthy, and also are children and pregnancy friendly. These picnic food ideas are for all seasons. Enjoy!

Lamb Cutlet with Wine Sauce.

Lamb Cutlet with Wine Sauce.

Lamb Cutlets in Dough Cases with Wine Sauce

You may give the tender cutlets to your children without the wine sauce. Preparation time: 40-50 mins, the same for cooking; yields 4.

Ingredients:
Lamb
Cutlets
1 lamb rack
Seasoning: salt and black pepper
1 tbsp vegetable oil
plain flour
1lb 2oz (500g) puff pastry
4 tsp mint jelly
1 free-range egg

Note: trim the lamb rack (if needed) for cutlets, beat the egg. Use freshly ground black pepper.

Red Wine Sauce
5fl oz (150ml) red wine
7fl oz (200ml) lamb stock (either cube stock or fresh)
1 tsp cornflour
1 tbsp redcurrant jelly
Seasoning: salt and black pepper

Instructions:
Cutlets

Sprinkle the lamb cutlets with salt and black pepper. In a non-stick skillet pan-fry the cutlets for a couple of minutes per side. When done, set aside to cool.

Wine Sauce
Place the skillet over heat again. Add wine to deglaze meat segments for the sauce. Add the stock and the redcurrant jelly. Over low heat bring to the boil, simmer for some 5 mins to half boil out the amount.

In a small bowl mix 2 tsp cornflour with water until a paste. Add into the skillet continuously stirring. Also add any juices that are on the cutlet plate. Allow simmering for another couple of mins, sprinkle with salt and black pepper. Set aside till when serving.

Spread a piece of baking parchment on the baking tray. Slightly drizzle your workplace with flour. Roll out the dough till its 12in (30cm) square and ⅛in (3mm) thick. Make 8 square pieces of dough to wrap the lamb cutlets.

Add 0.5 tsp mint jelly at side on the dough, lay 1 cutlet above the jelly with the bone at one pastry corner.

Slightly brush the dough edges with the beaten egg; wrap the cutlet in the pastry square well sealing the corners firmly. Repeat with all cutlets. Place the parcels on the baking tray sealed sides down. It is safe to leave it in the fridge for several hours (even overnight) if needed.

If proceeding at once, have the oven preheated to 400F (200C, Gas 6); bake the parcels for 20 – 25 mins till golden-brown.

Return the wine sauce over the low heat till simmering; stir. Serve the sauce with the picnic food warm enough.

Pancakes with Filling.

Pancakes with Filling.

Cheese and Asparagus Pancakes
Preparation time: 20 mins, cooking: 30-40 mins; yields up to 10.

Ingredients:
Filling

1 tbsp butter
1 tbsp oil
9oz (250g) leeks
9oz (250g) asparagus
4fl oz (120ml) boiling water

Note: wash and finely chop the leaks, trim asparagus ends.

Pancakes
3.5oz (100g) melted butter
14oz (400g) plain flour
Seasoning: salt
1.5 pints (800ml) whole milk
4 eggs
2fl oz (50ml) olive oil
oil (for frying)

Cheese Sauce
1¾oz (50g) butter
1¾oz (50g) flour
20fl oz (600ml) milk
5.5 (150g) grated cheddar

Note: it is recommended to use 1 tsp mustard to the sauce to add piquant flavor.

Asparagus.

Asparagus.

Instructions:
Preheat the oven to 350F (180C, Gas 4).

Filling
In a saucepan melt the butter over low heat, add the oil. When hot add the leeks chops sauté for about 4 mins till just soft. Add asparagus, water. Increase heat to medium, cover with the lid; simmer for about 3 minutes; cool.

Pancakes
Sift the plain flour, sprinkle salt. Whisk together the milk with eggs then whisk in the flour. Add the cooled butter (melted) and the olive oil; whisk. Place in the fridge till when needed.

Cheese Sauce
Slightly heat the milk, set aside. Melt the butter in a saucepan; set aside. Add the flour, stir well, cook for a couple of minutes; set aside. Continuously stirring add the milk. Continue to simmer over low heat for up to 10 mins till smooth and thickened. Add the grates cheddar; set aside.

Place a slightly oiled non-stick skillet over the medium-high heat. Add a medium size ladle of pancake batter quickly swirling to equally cover the bottom. Pan-fry for about 1 min per side till golden-brown. Repeat with the whole batter. Cover a plate with a greaseproof paper when piling the picnic pancakes.

Tip: To prevent sticking you may layer the paper also between the pancakes.

Spoon the filling to the pancake center, add 1.5 tbsp cheese sauce; wrap. Repeat with all pancakes. Bake in the oven for 20 mins. Serve the picnic food idea either warm or cooled.

You are Welcome To Read:

Healthy and Quick Picnic Recipes for Kids

Budget-Friendly Picnic Food Recipes for Kids

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