Alfresco Dining

June 18, 2014

 

Fresh air, sunshine, friends and a picnic basket full of goodies to enjoy alfresco. We can’t think of a better way to spend a summer afternoon and, of course, it’s a well known fact, food just tastes finer outdoors!PICKNIC_OPENER_LAKE8743024

Whether you’re planning an intimate champagne picnic for two or a fun family outing to the local park, here at Lakeland we have a selection of outdoor dining and picnic accessories that will help make your afternoon in the sunshine a success. From Party Proof Glassware to Flasks and Coolbags we have got you covered! Visit us online or in store now for our selection of picnic goodies before the summer’s over.

Stuck for what to make for your fancy outdoor feast? Take a look at some of our favourite recipes perfect for alfresco dining…

Mini Bacon & Egg Pies

Made in the Lakeland Electric Pie Maker

(makes 8)PIES_LAKE8743029

What you need

  • A little flour, to dust
  • 250g ready-made shortcrust pastry
  • 250g ready-made puff pastry
  • A knob of butter
  • 1 large onion, finely chopped
  • 10 rashers lean back bacon, diced
  • ½ tsp ground mace
  • 2 eggs
  • 2 tbsp crème fraîche
  • Salt & pepper
  • 8 quail eggs

What you do

  1. 1. Lightly dust a work surface with flour and roll out both types of pastry. Use the cutter included with the Pie Maker to stamp out 8 shortcrust pastry bases and 8 puff pastry tops.
  2. 2. Melt the butter in a frying pan, fry the onion and bacon until the onion is softened and the bacon is browning. Add the mace, cook, stirring, for a minute, then transfer to a bowl and leave to cool for 5 minutes. Stir in 1 egg and the crème fraîche and season well.
  3. 3. Crack the remaining egg into a clean cup, beat and reserve.
  4. Cook the pies 4 at a time; place shortcrust pastry circles into the wells and press in gently with the pusher. Place an eighth of the egg mix into each well. Make a dip in the middle of the mixture and crack in a quail eggs.
  5. Brush the edge of the pastry circle with beaten egg. Top with a puff pastry circle, close the Pie Maker and cook for 8-10 minutes. Repeat steps 3 and 4 with the remaining ingredients.
  6. Tip: You can also make these in a 12-hole muffin pan and bake in a 200°C/400°F oven for 25-30 minutes.

 

FILLED_LOAF_LAKE8743026Stuffed Picnic Loaf

(serves 6-8)

What you need

  • 1 large round crusty loaf
  • 300g cheddar cheese, sliced
  • 8 sausages, cooked, cooled and sliced
  • 3 medium vine-ripened tomatoes, sliced
  • 75g rocket
  • 6 tbsp tomato chutney
  • Extra virgin olive oil, to brush
  • Salt & pepper

What you do

  1. Slice off the top of the loaf and set aside. Remove all the soft bread from inside the loaf, leaving the crust to form a case. Brush inside the loaf with a little olive oil.
  2. Layer the cheese, sausage, tomato, rocket and chutney, seasoning as you go.
  3. When the bread case is full, brush inside the bread lid with olive oil, pop back on and press to seal. Wrap tightly with a double layer of clingfilm, place in the fridge and weigh the lid down (we put a plate and tin of food on top). Refrigerate overnight.
  4. To serve, unwrap and cut into wedges.
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