Million-Dollar Country Pate
Don’t be fooled by its name – this coarse country pate (or pâté de campagne, orterrine) uses pretty basic ingredients and inexpensive cuts of meat. But it tastes like a million bucks and it tastes like you’re actually picnicking in the Loire Valley. Seeing as international travel is going to be on hold for quite some time (sooo sorry if you’re only just realising that), we may as well transport our tastebuds to France in the meantime. Serve alongside your most piquant pickles and a crusty baguette.
Also known by Alison Roman fans as ‘The Dip’. This lemony labne dip, swirled with sizzling spring onions, coriander and chilli is like a glorified ranch dressing – and it’s damn addictive (and versatile). Make this once and it will be easy to understand why New York Times food columnist Alison Roman has such a cult following. The Dip is perfect for dipping raw vegetables, crackers, potato chips, bread and more, or served as an accompaniment to roast lamb, spanakopita, grilled chicken … basically anything.
Image: NY Times Cooking
The BA Muffuletta
Ah, muffuletta, the ultimate picnic sandwich. The glorious thing about a muffuletta is that is has all of the deli goods you want in your picnic spread, all wrapped up in a round loaf. If you’re not familiar, let us introduce you – the muffuletta originating in New Orleans and is the ultimate filled sandwich. You’ll usually find salami, ham, mortadella, Swiss cheese, provolone and marinated olives all perfectly stacked inside special muffuletta bread. The Bon Appetit crew knows this bread is a little difficult to find (especially during a pandemic), so the recipe calls for sturdy-but-not-too-crusty bread such as ciabatta. We’ve got more muffuletta recipes here if you want them!
Image: Bon Appetit
Cheesy Pull-apart Bread
A grown-up version of a childhood favourite. No matter your age, pull-aparts are still a total crowd pleaser. This takes that classic cheese-and-garlic flavour to the next level with a kick of chilli and a scattering of spring onions for extra crunch. If you are organised, time your picnic departure when this is due to be popped out of the pan, wrap it in a tea towel to keep it warm, then enjoy the gooey goodness from the great outdoors.
Image: The Crepes of Wrath
Croque Monsieur Puff Pastry Tarts
Seriously, need we say more? This recipe was literally made for a picnic – Stephanie from I am a Food Blog was craving a croque monsieur but knew they wouldn’t travel well, so she created these moreish picnic-perfect puff-pastry bites. They’ve got all of the flavours you love from the classic French toasty – including the mustard bechamel – but are super transportable and delicious warm or at room temperature. Très magnifique!
Image: I am a Food Blog