Rafi's Inspired Picnic
Here are a few great dishes that when put together really do make a tasty and different picnic. You can find more details in our recipe section.
Halve your tomatoes and season them very well with salt and pepper. Put a pinch of chilli and a pinch of sugar on top of each one. Add a good slug of olive oil then roast in a moderate oven till golden.
These will work with any filling that is not too wet. Leftover mince curry works very well. Simply put your leftover curry in a food processor with some fresh tomatoes, coriander, leftover potato curry or carrots (whatever you have around) and pulse two or three times until blended but still a bit coarse.
Roll out some puff pastry about 3 or 4mm thick. Cut into squares - 10cm x 10cm works well. Put a large tablespoon of the mixture in the middle and fold diagonally, sealing the edges with egg wash. Pinch the edges to seal, brush with more egg wash and bake in moderate oven till golden brown.
Soak 1 cup of rice and half a cup of moong dhal in cold water for 20 minutes then drain well. In a pan with a tight-fitting lid, fry 1 chopped onion, 1 clove of crushed garlic, 2 thin slices of ginger and 1 green chilli split in two. Add 2 or 3 cloves, 1 cinnamon stick and 2 or 3 green cardamons. Fry till onions are slightly golden. Add the rice, dhal and 1 tsp of turmeric then sauté for 2 minutes. Add 2 ½ cups of hot water boil then simmer for 20 minutes. Steam some broccoli florets and toss them through the rice with fresh coriander, lemon juice and olive oil. Season to taste.
Empty a large can of mango pulp and a 425g tub of yoghurt into a 2 litre jug. Top up with water and blend till smooth. More or less water can be added for desired texture and flavour.
Brew 2 spiced tea bags in 600ml of water for 5 minutes. Transfer into a cold bowl. Add 450ml of tropical fruit juice or squash and 175g of sugar. Allow to dissolve. Slice 1 lemon, 1 orange and 1/2 a cucumber and add this to the punch. Chill for 24 hours before serving.
Beat half a tub of yoghurt with 2 tablespoons of tandoori masala and 2 tsp of ginger/garlic paste. Place 8 chicken drumsticks in a tray, cover with yoghurt and marinate for up to 24 hours. Transfer the chicken to a roasting tray and spread some of the marinade over it. Roast in a medium hot oven, basting it with the remaining marinade, till the chicken cooked through and golden in colour. Garnish with lime juice.
Grate 350g of carrot and keep to one side. In a small pan heat 2 tbsp of oil and add 1/2 tsp of mustard and cumin seed. Fry till the mustard seeds begin to pop. Add 1/2 tsp turmeric, 1/2 tsp of sugar and 1/4 tsp of salt then remove from the heat. Add the carrot and the juice of half a lemon and mix well. Garnish with coriander leaves.