Rafi's Inspired Picnic
Here are a few great dishes that when put together really do make a tasty and different picnic. You can find more details in our recipe section.
Half your tomatoes and season them very well with salt and pepper. Put a pinch of chilli and a pinch of sugar on top of each one. Good slug of olive oil then roast in a moderate oven till golden.
These will work with any filling that is not too wet. Leftover mince curry works very well. Simply put your leftover curry in a food processor with some fresh tomatoes, coriander, leftover potato curry or carrots (whatever you have around) and pulse two or three times wants to be a bit coarse.
Roll out some puff pastry about 3 or 4mm thick. Cut in to squares 10cm x 10cm works well. Put a large tablespoon of the mixture in the middle and fold diagonally sealing the edges with egg wash. Pinch the edges to seal and brush with more egg wash and bake in moderate oven till golden brown.
Soak one cup of rice and half a cup of moong dal in cold water for 20 minutes then drain well. Fry one onion, 1 clove of garlic crushed, 2 thin slices of ginger and 1 green chilli split in two in a pan that has a tight fitting lid. Add 2 or 3 cloves 1 cinnamon stick and 2 or 3 green cardamons. Fry till onions are slightly golden. Add the rice, dhal and 1 tsp of turmeric and sauté for 2 minutes. Add 2 ˝ cups of hot water boil then simmer for 20 minutes. Steam some broccoli florets and toss the though the rice with fresh coriander, lemon juice and olive oil season to taste.
Large can of Mango pulp and one 425g tub of yoghurt emptied in to a 2 litre jug. Top up with water and blend till smooth. More or less water can be added for desired texture and flavour.
Brew 2 Spiced tea bags in 600ml of water for 5 minutes. Transfrer in to a cold bowl. Add 450ml of tropical fruit juice or squash and 175g of sugar and allow to dissolve. Slice 1 lemon, 1 orange and 1/2 a cucumber add this to the punch and chill for 24 hours before serving
Beat half a tub of yoghurt with 2 tablespoons of Tandoori masala and 2tsp of ginger/garlic paste. Place 8 chicken drumsticks in a tray and cover with yoghurt and marinade for up to 24 hours. Transfer the chicken to a roasting tray and spread over some of the marinade. Roast in a medium hot oven basting with the remaining marinade till the chicken cooked through and golden in colour. Garnish with lime juice.
Grate 350g of carrot and keep to one side. In a small pan heat 2tbsp of oil and add 1/2 tsp of mustard and cumin seed and fry till they begin to pop. Add 1/2 tsp turmeric, 1/2 tsp of sugar and 1/4 tsp of salt and remove from the heat. Add the carrot and the juice of half a lemon and mix well. Garnish with coriander leaves.
- Slow roast tomatoes with chilli flakes
- Lentil and Broccoli pilau
- Curry puffs
- Carrot Salad