insideSUSSEX Magazine Issue 05 - July 2015

FOOD+DRINK perfect picnic recipes Summer is the perfect time for picnics; ﬁnd a shady spot, lay your blanket on the ground, and enjoy some al fresco dining that is both a nostalgia ﬁlled trip back to your childhood, and a delicious way to make memories in the here and now. Along with the old favourites of sandwiches, cakes, and ﬁzzy pop, why not go to town when you go to the country and create some extraordinary dishes that are portable, moreish, and destined to become the stuff of legend. BY LISAMARIE LAMB Chicken and Asparagus Quiche A quiche is a quick thing to make, but it’s ﬁlling and easy to transport. This quiche is a bit more interesting than the norm! Ingredients: • Butter (for greasing) • Flour (for dusting) • 300g shortcrust pastry (make your own, or buy it readymade) • 9 eggs • 600ml double cream • 100g asparagus • 300g cooked chicken (cut into bite-sized chunks) • 1 tbsp fresh marjoram (chopped) • 100g cheese • Salt and pepper (for seasoning) Method: 1. Preheat the oven to 200oC (180°C fan, or gas mark 6). Grease a loose bottomed tart or quiche tin (23cm is a great size for this recipe) 2. Roll out the pastry so it’s about 5mm thick, and then carefully place it over the greased tin. Press it gently down, then cover it with parchment paper, ﬁll it with baking beans, and bake for 20-25 minutes 3. Remove the pastry from the oven, and take out the beans and paper. Beat one egg and brush the beaten egg over the pastry before returning it to the oven for another 5 minutes, but this time at 180°C 4. Take the remaining 8 eggs and whisk them with the cream before seasoning 5. Place the asparagus into the pastry case, then place the chicken pieces in, ensuring that there is a good mix all over. Pour the egg mixture over the top – it should be almost level with the top of the pastry 6. Sprinkle cheese all over 7. Bake the quiche for 20-25 minutes, or until the ﬁlling is set Stuffed Cob Loaf (tomato, cheese, rocket, onion and chicken) If the thought of making sandwich after sandwich is not lighting your ﬁre when preparing for your picnic, why not try this recipe instead? It’s quicker, prettier, and possibly even tastier – give it a go and be the judge. Ingredients: • 1 large round cob loaf • 1/2 jar pesto • 100g tomatoes • 200g cheese (or cream cheese) • 100g chicken • 1 large onion • 200g rocket Method: 1. Cut the top off the cob loaf and scrape out the inside, leaving just the shell. Keep the lid for later (the inside can be used for making breadcrumbs for other recipes, should you wish) 31 2. Carefully spread pesto over the inside of the loaf 3. Now layer the other ingredients – either what is listed above, or your own combination (salami, for example, or peppers, or anything you like the taste of) – until the bread shell is full. Pop the lid back on and wrap the whole thing in Clingﬁlm 4. Refrigerate for at least 4 hours

insideSUSSEX Magazine Issue 05 - July 2015 | Page 31