Food you can rely on for a decent picnic | Kitchen aide
Scotch eggs, fresh baguettes, arancini and tinned fish are all dependable dishes that won’t hamper a feast at the park or beach What failsafe dishes
Scotch eggs, fresh baguettes, arancini and tinned fish are all dependable dishes that won’t hamper a feast at the park or beach What failsafe dishes can I take to a picnic? They’re so often disappointing. Alice, by email Ah, picnics … Idyllic in theory, tricky in execution. We’re really talking about food that’s structurally sound (and therefore travels well), can be eaten alone (or with salad) and is comfortable when left to sit around for a bit, which is why the humble scotch egg is such a strong contender.
“I’d definitely bring a plastic container full of those,” says Luke Larsson, head chef and co-owner of Khao Bird in Soho, London, who, perhaps unsurprisingly, favours a Thai-style version. “Ours start with a soft-boiled egg wrapped in sai oua sausagemeat, which is a northern Thai sausage packed with turmeric, chilli, herbs and aromatics,” he says. That’s then coated in panko breadcrumbs and deep-fried. “Leave to cool slightly before packing them up, so they stay crisp,” Larsson adds, and pack some chilli jam or nam jim for dipping.
“I’m a big believer that picnic food should feel nostalgic,” Larsson says. “Unfussy things that you actually want to eat on the grass with a drink in hand.” Which brings us nicely to the jambon beurre, a sandwich that’s often demolished by Manon Lagrève, author of La Saison, after a family bike ride in France. “It’s always an occasion to make a delicious sandwich,” she says, so “get the best baguette you can, ham from the butcher’s, then I like to add comté and a few cornichons.
And don’t forget the salted butter.” Rather than messing about with constructing barriers to stop any moisture from soaking into the bread, Lagrève recommends packing all the elements individually, popping them in a cool bag and constructing the sandwiches on arrival: “That enhances the picnic vibe too.” Got a culinary dilemma? Email feast@theguardian.com Continue reading...
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