Portable Summer food …
… it could be for a picnic, a survival kit whilst travelling, part of your al fresco summer parties or an impromptu get together. In other words, food that is easily or conveniently carried or moved around. Some may say that packing a survival kit whilst you're on the move is not worth the effort. For me, I've been disappointed and ripped off at Services for poor food and expensive snacks – the coffee has improved but that's about it! I take a “kit” for a long journey – 4 hours plus. Similarly if you holiday in the UK and choose a self catering option, unless you want to spend your holiday in a supermarket – that you have to search for – the more you think ahead, even in a small way, the better. Don't get me wrong, I'm not suggesting you cook up a storm and spend your holiday serving it all, far from it.
The ideas and recipes that follow are all portable and suitable for any of the above occasions!
On that note - have you ever made a Cornish Pasty? The following uses the pastry recipe from that iconic dish, so perfect for portable!
Here's the basic pastry recipe :
Pasty pastry
This recipe will give you four eight inch (21cms) pasties
450g/1lb strong white bread flour
large pinch of salt
100g/4oz of margarine
100g/4oz lard
175ml/3rd pint water
cling film
Place the flour and salt into a large mixing bowl. Add 25g/1oz of lard and rub into the flour. Grate or slice the rest of the fats into the bowl and stir, using a round bladed knife. Pour all the water into the bowl and mix together with the knife. Keep the dough in the bowl and using your hand bring the dough together and knead using the heel of your hand. Tip the dough onto a sheet of cling film and use the film to bring the dough together in a fat circle. Wrap the dough twice in cling film, bag and fridge. Chill it for at least 30 minutes.
Before we go any further I can hear you exclaiming – LARD! - what is she thinking. You don't have to use lard, for me and other vegetarians out there, use either Trex or Cookeen – panic over! The lard is part of the original recipe. I used unsalted butter instead of the margarine.
For those who are used to making pastry, no matter how basic, this will seem an odd method. I promise you it works. Not only does it work I'd say it's the best result I've ever had.
For example, it doesn't matter if you fridge it to chill for 30 minutes and, surprise surprise, you get distracted and remember two hours later. It does not affect the end result.
A tip – as you can see the recipe gives you four pasties from the batch of pastry. When you're ready to roll (sorry!) cut the pastry into four equal portions. At this stage you can please yourself – make two pasties and then wrap the remaining two separately in cling film, bag and freeze for another day.
Take the frozen pastry out of the freezer the night before you want it and fridge it.
It behaves impeccably – just as if freshly made.
The dainty
“Dainty” meaning pleasing to the taste; choice; delicious. A smaller version of the original pasty, again ideal for a picnic, a lunch box or a survival kit so perfectly portable or just because you like them!
Use a quarter of the pasty pastry and roll out on a floured surface and using a cutter (or the top of a cup) – you'll get eight per quarter – 3”/8cms in diameter, may be even 9. I love making these “dainty morsels” - it's a kind of therapy – I think I need to get out more!
Anyway, here's the recipe :
Cheese and Onion Dainty
filling
1 medium or half a large onion, finely diced
50g finely grated Parmesan
celery salt and black pepper
sprinkle of dried parsley
Combine all the above ingredients in a medium mixing bowl. Use approximately 10g of mixture and place in the centre of your pastry circle. Dampen the edge of half the circle and fold to seal.
The step by step photos so far :
The pastry fork and the dainty
You can crimp the edge or, here's another idea.
Say hello to your new best friend and the latest in the kitchen kit category – a tiny pastry fork – aka a cake fork. It's a win win – small, doesn't take up space and inexpensive. You can spend as much or as little as you want. I bought mine from IKEA - £5.50 for six.
it measures 14cms/5½” in length
The pastry fork is the perfect tool to edge your dainty – the fork is small and easy to control. You get a neat and even edge.
Have a look :
A great result – the “dew” and the bake up next.
The “dew” and the dainty bake
Place the dainties on a floured baking tray making sure you leave space between each pastry. Now for the “dew” - the double egg wash. Egg wash each dainty – remember where you begin – leave for a couple of minutes, then repeat.
they look fab, even before the bake!
Bake in a hot oven – 200fan/220c/Gas 7 for 15 minutes, then turn off your oven and leave for another 5 minutes. Don't forget to set your timer!
Here they are :
I love it when a plan ...
A pleasure to make and a greater pleasure to eat. A word of warning – tempted though you may be allow them to cool – you'll be sorry if you don't!
And another idea …
These tiny pastries are definitely moreish and are always popular!
Tuna and Parsley rolls
200g/7oz tin tuna in oil
1 onion, chopped
100g/4oz cheddar cheese, grated
2 tbsp chopped flat leaf parsley
salt and black pepper
1 tsp wholegrain mustard
1 puff pastry sheet
1 egg, beaten
1 tbsp poppy seeds
Pre-heat oven 180fan/200c/Gas 6
Drain the tuna, reserving 1 tbsp of the oil. Pour the oil into a pan and cook the onion for 5 minutes until softened. Remove from the heat and stir in the tuna, cheese, parsley, seasoning and mustard until well combined. Allow to cool.
Unroll your pastry sheet and cut in half lengthways.
Divide the filling between the two rectangles, laying it in strips down the centre of the pastry.
Brush one edge with beaten egg and carefully roll up to create two long tubes. Cut each into 12 rolls. Brush with egg and put on a baking tray. Sprinkle over poppy seeds and bake for 15-20 minutes. Serve hot or cold.
You can use Dijon mustard instead of wholegrain and Nigella seeds are also a change from poppy seeds.
There's more!
No comments:
Post a Comment