MM Dining al fresco
Let’s go al fresco
Good weather is a perfect excuse for taking food outdoors, isn’t it? Dining al fresco is a great way of enjoying quality family time, or for inviting friends and family for social occasions.
When it comes to eating outdoors, picnics are perfect for lazy, sunny afternoons, while barbecues are perfect for hot summer nights.
The perfect picnic Soggy sandwiches are a thing of the past for today’s picnics. Thanks to the fantastic range of continental breads, ready- made salads and cured meats now readily available from delicatessens and supermarkets, you can pack a perfect picnic with little difficulty!
What to pack Salads are always a great option for picnics. Buy ready-made ones that you can simply pop into your picnic basket or, if you have more time, rustle up your own salads and pack them into a few plastic lunchboxes. That way, you’ll be sure that you’re providing your kids with a meal that’s both tasty – and colourful! Try throwing together a few potato or pasta salads using a
variety of cherry tomatoes, peppers, spring onions and lettuce. If you’re big into your protein, then toss in some cooked chicken or turkey, or add in a few king prawns. Top off with a home-made herb vinaigrette or fruit-flavoured yoghurt dressing and you’re good to go. Many kids will probably still look for sandwiches at picnic time.
If you have time, then you can make a selection of ham, tomato and cheese for them. If, on the other hand, you’re looking for something a little more ‘sophisticated’, then you’ve a great selection of artisan breads – Italian focaccia or ciabatta, French baguettes etc – to choose from. Just pop in some cured meats, a few pickles and some balsamic vinegar. Yummy! Kids are prone to fluid loss when they’re playing in the sun, so make sure you don’t forget to provide a regular fluid source. While
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iced water is your best bet, you could also make your own alternatives. Try puréeing chunks of peaches, pears or nectarines, along with a tablespoon of lemon juice, in a blender. Then, simply pour the mix into ice cube containers and freeze until firm. You can use them as ice cubes in chilled water, or, if you add lollipop sticks prior to freezing, you can serve them as ice lollies. Another tasty option is equally simple. Mix up a fruit spritzer by
adding soda water to 100 per cent fruit juices. Try freezing it until just slushy and eat with a spoon.
The ABC of BBQ People have been cooking on open fires since time immemorial. The history of the barbeque is actually connected with European explorers and the New World. In fact, the word itself comes from the Spanish ‘barbacoa’, which denoted a structure on which meat could be dried or roasted. When the wood first entered the English language in the 17th century, it meant a wooden framework, which was used for storage or for sleeping on, and had no culinary context. By the 18th century, however, it had taken on its present meaning and has now come to denote the apparatus itself.
Keep it simple! The number one tip for the perfect barbecue is to keep it simple. The trick is to get good quality ingredients – and lots of them – and simply add a selection of sauces and garnishes. If kids are present at the barbeque, it’s a good idea to give them
a choice of hamburgers or hot dogs. You can then have a selection of small bowls with salads, carrot and celery sticks laid out so that they can easily serve themselves. If you’re looking for something a little more sophisticated, then
try grilled salmon with seasoned baby vegetables, which you cook in foil or in a grill basket. This is best served with ice.
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