Phil Vickery's Picnic Food

Published Friday, 20 June 2014
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National Picnic Week draws to a close on Sunday so This Morning's Phil Vickery demonstrates how to jazz things up with some exciting picnic food.

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FACTBOX: MINI SWEETCORN HAM CHEDDAR QUICHES
Makes
12 muffin tray quiches
Preparation time
20 minutes
Cooking time
30 minutes
FACTBOX: SAUSAGE PICKLE PICNIC PLAIT
Serves
6-8
Preparation time
15 minutes
Cooking time
15-20 minutes
FACTBOX: STRAWBERRY LEMON CURD SANDWICH
Serves
6-8
Preparation time
15 minutes
Cooking time
35-40 minutes

Mini Sweetcorn Ham Cheddar Quiches

Ingredients:

  • 2 small onions
  • 3 tbsp olive oil
  • 1 x 300g sweetcorn (Green Giant)
  • 275 mls milk
  • 1 egg yolk
  • 1 whole egg
  • 150g finely chopped ham, any will do
  • 150g grated extra mature Cheddar cheese
  • salt
  • pepper
  • 2 sheets ready rolled short pastry

Method:

  1. Pre heat the oven to 200C gas 6.
  2. Cut the ready rolled pastry into large discs that fill all the muffin tray moulds with a good 1/2cm overlap, then chill.
  3. Heat the oil and add the onion and soften for a few minutes.
  4. Liquidise half the drained can of sweetcorn with the milk.
  5. Pour into a bowl and add the egg and yolk, whisk well.
  6. Mix the onions, ham and rest of sweetcorn together and spoon evenly into the pastry lined muffin tray.
  7. Season the custard well with salt and pepper and fill up the pastry quiches.
  8. Sprinkle over the cheese.
  9. Carefully place in the oven and cook until set and nicely browned.
  10. Remove, cool and remove from the tray and chill until needed.

Sausage Pickle Picnic Plait

Ingredients:

  • 500g puff pastry, ready rolled
  • 500g sausages removed from skins, left whole
  • 6-8 tbsp pickle
  • 1 egg, beaten

Method:

  1. Preheat the oven to 190C, gas 5.
  2. Cut the pastry into 12cm long slices. Dock the centre well.
  3. Cut the outside 4cm of each side of the strip into 2-3cm 'tapes' leaving the centre docked area uncut.
  4. Spoon the pickle down the centre of the docked pastry
  5. Place the sausage down the centre third of the pastry.
  6. Lightly egg the outside tapes.
  7. Take pastry strips from alternate sides and lie over the sausage meat to make a plait. Tuck any extra strips underneath. Glaze the plait with beaten egg.
  8. Transfer to a baking tray and cook for 15-20 minutes, or until golden brown and cooked through.


Strawberry Lemon Curd Sandwich

Ingredients:

  • 1 large brioche loaf, oblong, slightly stale
  • 200g clotted cream
  • 300g halved ripe strawberries
  • 4 tbsp strawberry jam
  • 4 tbsp lemon curd
  • 100g fresh blueberries
  • finely grated zest 2 large lemons

Method:

  1. Pre heat the oven to 200C gas 6.
  2. Cut the brioche in 5 even slices horizontally.
  3. Spread the clotted cream over 4 brioche slices evenly, leaving the top crust clean.
  4. Layer up 2 slices with strawberries and spread liberally with jam.
  5. Layer the other 2 slices with lemon curd, blueberries and lemon zest.
  6. Stack up alternatly with strawberry and lemon curd slices then place the crust on top.
  7. Then wrap tightly in foil.
  8. Bake in a pre heated oven for 20 minutes.
  9. Once cooked remove from the oven re press the foil, cool and chill well, best overnight.
  10. Next day, remove from the fridge and take on your picnic.
  11. Serve sliced with perhaps a little more clotted cream.
© UTV News
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