Monday 23 April 2018

The great outdoors - picnic recipes from Fran Warde

 

Dine al fresco with recipes from Fran Warde's new book
Dine al fresco with recipes from Fran Warde's new book
Chicken and tarragon pesto pasta
Eat Drink Live
Toasted ciabatta pizzas
White wine spritzer
Toffee apples
Toffee apples

Try these relaxed al fresco ideas fresh from Fran Warde's new book for the perfect family picnic.

TOASTED CIABATTA PIZZAS

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Toasted ciabatta pizzas
 

Many kinds of bread can be used in these pizzas. You can also use blue cheese, Monterey Jack, or Cheddar instead of mozzarella.

Serves 4

Ingredients

1 loaf ciabatta, split lengthways or sliced

1 garlic clove, peeled

About 4 tbsp olive oil

4 ripe tomatoes, peeled and sliced

A handful of pitted olives

A bunch of marjoram

2 balls of mozzarella cheese

A bunch of basil

Sea salt and freshly ground black pepper

Method

1. Grill the ciabatta under a hot grill/broiler until lightly toasted, then rub with garlic, using it like a grater. Put the garlic ciabatta on a baking sheet and drizzle with a little of the olive oil.

2. Arrange the sliced tomatoes on the bread, then add the olives, marjoram, mozzarella, basil, salt and pepper. Drizzle some more oil over the top.

3. Cook in a preheated oven at 180°C/350°F/gas mark 4 for about 15-20 minutes until the tomatoes are softened and crisp around the edges and the mozzarella has melted. Remove, let cool and wrap in baking parchment before packing.

CHICKEN AND TARRAGON PESTO PASTA

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Chicken and tarragon pesto pasta
 

This really is a great dish - tarragon and chicken go together so well. Kids will love it, yet it tastes good enough for adults to tuck into as well. Pesto can be made out of most herbs, so don't hesitate to try your favourites in this recipe and blend to create your own version. We eat a lot of this one at home: it's scrumptious. Serves 4

Ingredients

300g dried penne pasta

9 tbsp olive oil

75g freshly grated Parmesan cheese

75g pan-toasted pine nuts

A large bunch of tarragon, leaves stripped from the stem and chopped

Grated zest and juice of 1 lemon

1 garlic clove, crushed and chopped

3 cooked chicken breasts, sliced

100g fresh rocket

Sea salt and freshly ground black pepper

Method

1. Bring a large saucepan of water to the boil. Add the pasta, stir, and cook for 8-9 minutes, until al dente. When cooked, drain and refresh the pasta in cold water, then drain thoroughly and toss in half the olive oil.

2. To make the pesto, put the Parmesan, toasted pine nuts, tarragon, lemon zest and juice, garlic and remaining oil in a bowl and work until smooth with a stick blender.

3. Put the pasta, pesto, chicken and rocket in a bowl, season and toss well, coating the pasta and chicken evenly.

Top tips: You can replace the chicken with steamed vegetables such as courgettes, sugar snap peas, fava beans or runner beans.

When taking this salad on a picnic, only add the rocket just before eating or the oil will make it wilt.

NUTTY TOFFEE APPLES AND TOFFEE CHERRIES

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Toffee apples
 

Serves 4

Ingredients

400g sugar

200ml water

20 cherries, with stalks

4 apples

100g chopped nuts

Method

1. Put the sugar in a small saucepan with 200ml water and bring to the boil. Reduce the heat and simmer until golden. Don't use a spoon to stir the mixture, just swirl the pan: this keeps the heat even and stops the sugar from crystalising.

When the caramel is golden, remove the pan from the heat. 2. Holding the stems, quickly dip the cherries into the hot caramel, then put them on a sheet of baking parchment to set.

3. Spear the apples onto forks. Add the nuts to the caramel and heat through briefly if stiff. Dip the apples in the mixture, swirling them until coated all over with the nutty caramel. Put on the parchment to set for 5 minutes. Don't let the apples or cherries touch or they will stick together. Wrap the apples and cherries separately in baking parchment for transportation.

WHITE WINE SPRITZER & STILL GINGER LEMONADE

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White wine spritzer
 

A pretty spritzer to cool a hot brow.

Serves 8

Ingredients

1 bottle white wine, 750ml/3 cups, chilled

1 litre/4 cups sparkling mineral water, chilled

400g/2 cups frozen white grapes

Method

Put the chilled white wine, mineral water and frozen grapes in a large jug/pitcher and mix well. Serve the spritzer in your favourite large glasses.

Top tip: Frozen fruit cubes are great for chilling picnic drinks. They don't melt as quickly as ordinary ice cubes and children love eating them too. Try chopping up orange segments, putting

them in ice-cube trays, covering with a little fresh juice, and then freezing them.

STILL GINGER LEMONADE

It is worth making a weekly batch of this drink as it is so refreshing and there is something rather satisfying about being served a good homemade lemonade. Serves 4

Ingredients

10cm fresh ginger, peeled and finely sliced

Juice of 4 lemons

1 lemon, sliced

75g sugar

1 litre boiling water

Ice, to serve

Method

Put the ginger, lemon juice, sliced lemon, and sugar in a heatproof jug. Add 1 litre boiling water. Mix well and let steep for 2 hours. Chill, then serve poured over ice.

Top tip: Many variations on this drink can be made. If you don't like lemons, use limes or oranges and, for a really clean taste, add mint. If you want something stronger, add a shot of vodka to each glass.

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