picnic
Greek Feta Chips
INGREDIENTS • 700g cooked potato fries• Salt and pepper, to taste• 2 tsp dried oregano• 2 tsp dried thyme• 1 Tbsp fresh dill, chopped• Zest of 1 lemon• Lemon juice, to taste• 100g crumbled feta METHOD Place half of the fries on a serving platter. Sprinkle with salt & pepper, half of the dried herbs, lemon zest, & half of the crumbled feta. Layer the remaining fries on top. Sprinkle with the remaining herbs & zest, a drizzle of lemon juice, & crumble the rest of the feta over the top. Serve immediately, while warm.
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Halloumi Skewers
INGREDIENTS • 450g halloumi cheese, cut into 2cm cubes• 4 Tbsp olive oil• Zest and juice of 1 lemon• 1 Tbsp fresh thyme leaves• 1 Tbsp fresh oregano• Salt and pepper, to taste METHOD In a bowl, mix together the olive oil, lemon zest & juice, thyme, oregano, salt, & pepper to create the marinade. Add the halloumi cubes to the marinade & let soak for 10 minutes. Thread the marinated halloumi onto skewers. Preheat the grill to medium-high heat. Grill the skewers for 8–10 minutes, turning occasionally, until the cheese is golden & lightly charred. Let rest for a few minutes before serving. Garnish with extra fresh herbs & a squeeze of lemon juice.
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Cubano Sliders
INGREDIENTS • 15 brioche slider buns• 4 tbsp Dijon mustard• 4 tbsp mayonnaise• 2 tbsp unsalted butter, melted (plus extra for brushing)• 3-5 slices deli ham• Pulled pork (https://wheelandbarrow.com.au/blogs/recipes/pulled-pork-empanada)• 6 slices Swiss cheese• 1 tsp poppy seeds• Dill pickles, to garnish METHOD Preheat your oven to 180°C. Prepare the buns: Slice the brioche slider buns in half horizontally. Place the button halves into the prepared baking dish. Make the sauce: In a small bowl, mix together Dijon mustard, mayonnaise, & 2 tbsp of melted butter. Spread half of the sauce on the bottom halves of the buns. Assemble the sliders: Layer the deli ham, pulled pork, & Swiss cheese evenly over the bottom buns. Place tops on. Finish and bake: Brush the tops of the buns with a little extra melted butter & sprinkle with poppy seeds. Cover the dish with foil & bake for 20 minutes. Remove the foil & bake for an additional 5-10 minutes, or until the tops are golden & the cheese is melted. Serve: Let the sliders cool for 5 minutes. Garnish with dill pickles, slice & serve warm.
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Spanakopita
Ingredients 375 g filo pastry 2 bunches English spinach, finely chopped 1 tsp salt 1 bunch spring onions, finely chopped 1 bunch parsley, finely chopped ½ bunch mint, finely chopped Cracked pepper 400 feta, crumbled into chunks 2 tbsp rice, uncooked ¾ cup olive oil Method Preheat your oven to 200°C. Line a 30cm baking tray with baking paper. Place chopped spinach in a mixing bowl and season with salt. Give it a mix and allow it to sit for 10 minutes. Using your hands, take a handful of spinach at a time and squeeze any excess liquid out of the spinach. Place drained spinach into another large bowl. Add spring onions, parsley, mint, pepper, feta, and rice to the large bowl. Mix all ingredients until well combined. Place one sheet of pastry onto a clean kitchen surface. Arrange the pastry to have the long side facing you. Brush the pastry sheet with olive oil. Place another sheet on top of the pastry and brush with olive oild also. Take 4 tablespoons of the filling and spread the filling along the length of the pastry. Make sure the filling is spread approx one inch from the bottom of the pastry, and 1cm from each of the pastry sides. Roll the filling and pastry tightly to form a log. Taking this log shape, begin to coil the pastry. Transfer it to the centre of the baking tray. Continue to prepare pastry, add filling, and roll into logs. Wrap the logs around the first centre log coil on the baking tray, until a large spiral shape forms. Brush the spiral with olive oil. Bake for 45 minutes or until the pastry is golden.
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Antipasto Chopped Salad
Ingredients ¼ red onion thinly sliced 2 small cucumbers chopped ½ cup marinated artichokes chopped 3 cups ice berg lettuce chopped 50g sopressa salami chopped 50g ham chopped Shaved provolone cheese Fresh torn basil leaves for topping Dressing Ingredients ¼ cup pepperoncini liquid 1 Tbsp red wine vinegar 2 Tbsp honey 1 Tbsp mayonnaise this helps emulsify the dressing 1 tsp dijon 1 tsp oregano ¼ tsp kosher salt ¼ tsp black pepper ½ cup olive oil ⅓ cup grated pecorino romano Method 1. Add lettuce, red onion, and cucumber to a large salad bowl and set aside. 2. Add all dressing ingredients to a jar or bowl and shake or whisk until combined. 3. Add as much dressing as you would like to the salad bowl. Toss to coat the salad, and add salt and pepper to season. 4. Top the salad with remaining ingredients - artichokes, salami, ham, cheese, and basil. 5. Enjoy this salad on its own or in a sandwich!
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