THE FOREST CANTINA
G R AZE IN ST Y LE BY UNNA BURCH
R
oad trips, adventures and the outdoors. Summer is the perfect reason to pack a picnic and enjoy a day away from home. Living in Wellington where it’s anyone’s guess what the weather will be tomorrow, even a picnic in the lounge can be fun! When we are planning a day away, I like to do a little preparation before we leave and pack a wellstocked basket so it’s all about relaxing when we get to the location. I like the idea of ‘grazing’ and just snacking all day in between activities, watching the kids, or as you read a good book. No hurry, no rush, everything you need is right there. Picnic baskets are inexpensive, a cute little investment, and I often see them at second hand stores too. I packed my picnic into some old fish and chip baskets; they are one of my favourite things I own. They came from my sister in-law’s parents’ old fish and chip shop in Tawa. The boys wanted to use them for hangi baskets but they were way too cool to put in the ground, so I claimed them for myself. Essential in my basket is always some sort of sandwich – below is a ‘‘green, eggs and ham” version which
our good friend Johnny (Rotten) Lancashire first made for us a few years back and I have been making his combo ever since. He uses wraps but any bready vessel will work. I also took some celery sticks and filled them with Fix and Fogg Smoke and Fire peanut butter with a little cream cheese and sesame seeds. The creaminess of the cream cheese and the hit of the spice from the peanut butter with that fresh crunch of the vegetable…it’s so good. They transport well in tall mason jars. And of course, we have to have something sweet in our basket, so I packed some Wellington Chocolate Factory salted brittle caramel shards – the perfect thing to nibble on. Refreshing drinks? Yes please! My husband’s favourite beer, Tuatara Hefe and some Six Barrel Soda Co. celery tonic with some sneaky little bottles of gin and lemon on the side. These mini bottles are the perfect tipple to pack for a picnic. Freeze them first for an ice cold shot in your soda! I finished the basket with some fresh fruit – something easy that you don’t need to peel or slice.
For the green eggs and ham rolls
For the celery sticks
5 free-range eggs 5 tablespoons mayonnaise Fresh chilli, chilli paste or hot sauce to taste Lemon juice 5 rolls, mini baguette or wraps 1 bunch of greens – watercress, rocket or baby spinach 3 large slices, free-range ham on the bone
½ celery, washed and trimmed Fix and Fogg Smoke and Fire peanut butter 5 teaspoons cream cheese Black (or white) sesame seeds Spoon the peanut butter into the centre of the celery, followed by some cream cheese and sesame seeds. For the basket
Put the eggs into a small pot with cold water and turn onto a high heat. Once it comes to the boil, time for 4 minutes. Once cooked, plunge into a bowl filled with cold water and ice immediately to stop them cooking further. This will give a yolk that is mostly set with gooey bits. Once cool, peel and q uarter and set aside. In a bowl, mix together the mayo with chilli or hot sauce and taste, adding more if you wish. Season with a good squeeze of lemon and salt and pepper. Mix again. Cut the rolls open and spread over the chilli mayo. Top with ham, greens, and the eggs. Add a little extra chilli mayo over the eggs. Season with salt and pepper.
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Salted brittle caramel chocolate shards Pears or other fruit Hefe beer Celery tonic Mini gin bottles (available from Moore Wilsons) Lemon cheeks (tied in muslin if you wish to catch any seeds) Straws Napkins To serve the Gin and Tonics Take a big sip of tonic out of the bottle. Add a squeeze of lemon and add gin to taste. Swirl around with a straw. Enjoy, but remember: don’t drink and drive.