50 | CHEF’S COMMENT | CATERING AND HOSPITALIT Y
W:
www.universitybusiness.co.uk/news/catering
“There are few things so pleasant as a picnic eaten in perfect comfort.” W. Somerset Maugham
S AV O U R I E S IN THE SUN
Peter Walters, Keele University’s Executive Chef, creates the perfect picnic
Barbecues are fi ne but let’s not rule out a picnic. It can be as simple as a humble sandwich and scotch egg with a pork pie or quiche, but why not do it in style with a few luxury items? Someone asked me the other day, “What’s the best
picnic you’ve ever had?” Well, it was a balmy evening at Tat on Park in Cheshire, James Taylor was playing his entire back catalogue as the sun went down and we ate smoked salmon, smoked chicken and other delicatessen fayre. We chomped on all kinds of savouries, polished off with a few bot les of fi zz. So, with the hope of a fl aming June how about some
‘al fresco’ dishes to savour in the sun? Sausage and Caraway Pies
For 6 persons
500g sausages, such as Lincolnshire or Cumberland 130g packet cubed pancet a 6 sun-dried tomatoes in oil, fi nely chopped 1 tsp caraway seeds 1 tsp coarsely ground black pepper 1 tsp Dijon mustard 375g packet ready-rolled puff pastry 1 egg yolk
1 Peter Walters 2
Open out the pastry and cut into 6 even-sized rectangles. Divide the sausage mixture between
the pastry then fold over each rectangle to enclose the fi lling. Using your fi ngers, press fi rmly around the edges to seal and crimp them. Mix together the egg yolk and a pinch of salt then brush over the parcels. Transfer to a baking sheet and, if you have time, chill for half an hour or so to rest and aid the rising process.
3
Bake at 200°C for 30 minutes until golden and risen. Cool a lit le and serve warm, or cool completely, wrap in waxed paper, and pack into your picnic basket.
Skin the sausages or squeeze them into a bowl, throwing away the skins. Add the pancet a,
sun-dried tomatoes, caraway seeds, pepper and mustard then mix together well – there should be enough salt in the sausages and pancet a so you shouldn’t need to add any.
Vegetable, Rice and Feta Tart
300g spinach, washed 3 eggs 300g courget es, thinly sliced 1 onion, thinly sliced 100g arborio rice 100g feta, crumbled For the pastry 300g plain fl our, plus extra to dust 1 tsp olive oil, plus extra to grease
1
Put the fl our and a pinch of salt in a bowl then stir in 150ml cold water and the oil to make a
smooth dough. Cover with a damp cloth and rest for 15 minutes. Meanwhile, place the spinach in a large saucepan over a gentle heat with the water. Cook for a few minutes until wilted. Tip into a colander, cool, then squeeze out any excess liquid and chop roughly.
2
Beat 2 eggs in a large bowl. Add the courget es, onion, rice, feta and spinach. Season and mix well.
Heat the oven to 180°C. Cut the pastry in half and roll each half out on a fl oured surface to a thickness of about 5mm. Use one piece to line an oiled, 20cm x 30cm shallow Swiss roll tin. Spoon in the fi lling and spread evenly. Cover with the remaining pastry, trim the edges and press together to seal.
3
Beat the remaining egg and brush over the pastry. Bake for 40 minutes, until the pastry is golden
and the fi lling is piping hot. Cool in the tin slightly then transfer to a chopping board. Cut into 6 or 12 squares and pack into an airtight container lined with baking paper. UB
For 6 persons
Main image: © Martinturzak |
Dreamstime.com
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