TeaThere are two ways to picnic here, I guess. Of course, you can sweep the supermarket, but that risks bringing everyone the same thing and you end up with four quiches and a kilo of carrot sticks. The other option is to be ridiculously large: divide and conquer by asking each person to be responsible for one thing – and to be surprisingly supreme for that thing.
Muffulta (pictured top)
Go big or go home with this, my version of the epic New Orleans sandwich. If you’re eating this at home (that is, near the oven), skip the initial toasting step and instead pop the filled loaf in the oven for a completely melting sandwich.
to submit Twenty minutes
press 2 hoursR+
1 sourdough bread (600g-700g)
95 ml olive oil
4 garlic clovespeeled and finely chopped
2 tablespoons za’atari
8 anchovy filletsdry and finely chopped
2 red chiliesSeeds and pith removed, flesh finely chopped (30 g)
2 small onions (80 grams), peeled and cut into thin rounds
200 g stands nocellara olivesdrained and roughly chopped
450 g Jared Red Chilidrained, patted dry and cut in half (350 g)
3 tablespoons fine capersdrained (or rinsed, if salted; or regular capers, chopped)
10 grams parsley leavesroughly chopped (about 2½ tbsp)
30 grams basil leavesroughly chopped (about 5¾ Tbsp)
salt and pepper
1½ Tbsp English mustard
1 tablespoon running honey
70 grams thinly sliced salami
100 grams chopped gouda
2 buffalo mozzarella ballsCut into 2 cm-thick slices and drained (250 g)
100 grams finely chopped mortadella
Preheat oven to 240C (220C fan)/475F/Gas. 9. Cut the top third of the loaf lengthwise: This will be the lid later. Using your hands, carefully hollow out the bread, removing as much of the crumb as possible (save it for making the breadcrumbs), while leaving the crust intact. Place the hollowed loaf and its lid on individual oven trays, bake for three to five minutes, until the inside is crisp and lightly golden, then remove and set aside.
Meanwhile, make the salsa. Heat 50ml oil in a small saucepan over medium heat, and when hot, add garlic and cook until softened, three minutes, stirring constantly. Stir in za’atar and anchovies, then turn off heat. Pour the za’atar mixture into a medium bowl, leave to cool, then add the peppers, shallots, olives, peppers, capers, parsley, basil, a fine grater of black pepper, and a quarter teaspoon salt.
Combine mustard and honey with remaining three tablespoons oil in a small bowl and mix until very smooth. Using pastry brush, spread mustard mixture evenly on inside of loaf and under lid.
To assemble the muffuletta, pour two-thirds of the olive salsa into the base of the loaf, and spread it evenly. Layer the salami on top, followed by the Gouda, mozzarella and mortadella, pressing firmly into each new layer as you go. Spoon over the remaining salsa and cover with a lid.
Wrap the loaf tightly (ideally in reusable kitchen wrap) and put it on a tray. Weigh it down with a heavy wooden board (or a tray filled with tin) and leave at room temperature for two to three hours (or refrigerate overnight).
Cut the loaf into thick slices and serve at room temperature.
Pea and Horseradish Dip with Pickled Ginger
Serve it with some creditas or crackers. These amounts will make you have more pickled ginger in here; Store extra in an airtight container in the fridge, ready to serve with rice or steamed fish.
to submit Ten minutes
cook 1 hour 15 minutes
works 4 mez . as part ofI
400 grams frozen peasdefrosted
2½ tablespoons olive oil
2 small pieces of banana (80 g), peeled and finely chopped
1 tbsp thyme leavesroughly chopped
3 garlic clovespeeled and crushed
salt and pepper
1 tsp sherry vinegaror white wine vinegar
100 g soft goat’s cheese
20 ml lemon juice (ie, from 1 lemon)
2 tsp fresh horseradishfinely grated, plus extra for garnishing
4 spring onionstrimmed and thinly sliced at an angle
5G Mint leavesroughly chopped (about 2¾ Tbsp)
For the pickled ginger
50 grams fresh gingerpeeled
1½ tsp finely grated lemon zest
3 sprigs fresh thyme
60 ml white wine vinegar
30 grams castor sugar
First of all make ginger pickle. Slice the ginger thinly (use a mandoline if you have one), then stack and cut into thin strips. Put these in a small saucepan with 250 ml of cold water and a pinch of salt and bring to a boil. Leave to boil for three minutes, then drain the water. Put the blanched ginger in a sterilized, heatproof jar and add the lemon zest and thyme. Add vinegar and sugar to the same pan, boil until the sugar dissolves, then pour directly into the ginger jar. Set aside to cool, then screw on the lid and refrigerate.
Now for the dip. Heat oil in a small, nonstick sauté pan over medium-high heat, then add the small onions and fry for five minutes, stirring occasionally, until softened. Add thyme, garlic, a quarter teaspoon salt and a fine grind of black pepper and cook for three to five minutes until fragrant. Add pea and sherry vinegar, then remove from heat and leave to cool.
Put the mixture in a food processor, add the cottage cheese, horseradish, lemon juice and teaspoon salt and grind to a coarse paste. Transfer to a bowl (or plastic container, if you’re packing this for a picnic).
Put two tablespoons of ground ginger and one tablespoon of pickled wine in a small bowl and add green onions, mint, the remaining half a teaspoon of oil and one-eighth teaspoon of salt. Pour it over pea dip, grate some fresh horseradish on top, and serve at room temperature.
Yuzu and Lime Brown Butter Cobbler Madeleine
Freshly baked madeleines, warm from the oven, are one of life’s little pleasures, but they also make a wonderful picnic treat. These are slightly hybrids, and are inspired by Japanese cobbler, using glutinous rice flour and tapioca starch instead of plain flour. As well as making them gluten-free, it also gives them an irresistible, sometimes slightly chewy texture. Look for small bottles of yuzu juice on the world food aisle of major supermarkets, but if you can’t find one, use a lemon and lime juice blend instead; Asian food stores are your best bet for crystallized yuzu peel, however, a mixed citrus peel will work well if needed. Batter can be made up to a day ahead; In fact, keeping the batter in the fridge is an important step in the process, and it’s part of what gives Madeleine their obvious hunch.
to submit 15 minutes
cook 30 minutes
135 grams unsalted butterroughly dense
1 tablespoon vegetable oil
20 grams honey
130 g golden castor sugar
1 tsp vanilla bean extract
100 g glutinous rice flour
60 grams tapioca flour
1½ tsp baking powder
1 tsp finely grated lime zest
For the Yuzu Icing
100 grams icing sugar
20ml yuzu juice (or 20 ml mixed lemon and lime juice)
1 tablespoon crystallized yuzu rind (or mixed peel)
1 tsp finely grated lime zest
Place the butter in a small saucepan over medium-high heat and cook, stirring constantly, for about five minutes, until the butter turns a deep amber and has a nutty smell. Put in a small bowl, whisk in vegetable oil and honey and set aside to cool slightly, about 15 minutes.
Whisk eggs, sugar, and vanilla in stand mixer bowl with paddle attachment, then beat on medium-high until creamy, about two minutes. In a separate bowl, whisk the rice flour, tapioca flour, baking powder, and salt, then pour into a stand mixer and work on slow speed until well combined. With mixer still on slow speed, add brown butter mixture in a steady stream, followed by lime zest, and mix until well blended. Chill in the fridge to rest for at least an hour.
When you’re ready to bake, heat oven to 190C (180C fan)/390F/Gas 6 and butter a nonstick 12-cavity madeleine tin. Using a piping bag or a spoon, pipe or spoon about 25-30 grams of Madeleine mixture into each cavity, then bake for 10 minutes, until they are just set and spring back when pressed with a finger. Let them bounce (you don’t want to overbake them). While they are still hot, unmold the madeleines and leave to cool slightly on a wire rack while making the icing. Wash, dry and butter the Madeleine tin again, fill with any batter as before, and bake (or refrigerate and bake later).
In a small bowl, whisk together icing sugar and yuzu juice until smooth. Finely chop the crystallized yuzu, pour it into another small bowl, then add the lime zest. Dip the narrow scalloped end of each madeleine in the yuzu icing, sprinkle a bit of the yuzu peel/lime zest mix, and serve at once.