The perfect picnic basket

Picnics mean different things to different people, but whether it’s a meal for two or a big family day out, there are lots of ways to make a tasty meal that will keep them coming back to the basket

THE WORD picnic delights some people, who immediately think of hazy summer days, and a veritable feast spread out on a checked picnic rug. For others, the word conjures up squishy sandwiches (sand optional), buzzing wasps, and warm, flat lemonade. Picnics can be lavish, stylish affairs, or more simple snacks, but in either case you can bank on people eating far more than they would without the appetite-boosting effects of fresh air.

Eveleen and Pamela Coyle, whose Fabulous Foods Trails (fabulousfoodtrails.com) organises walking tours of Dublin’s culinary landmarks as well as countrywide trips exploring Ireland’s food heritage, are exemplary picnic planners.

They have been known to transport tables, chairs, starched white linen, china and crystal to picnic venues for their clients. “Try to find a spectacular and unlikely spot and plan your picnic down to the last detail,” Eveleen advises. “And do plan for all weather eventualities; bring an awning.”

For a more casual take on the summer picnic, your can order one ready to go from the Cake Café in Dublin 2 (thecakecafe.ie), or have it delivered to addresses in the Dublin area.

“We’ve put together a list of our favourite picnic places around the city and made a map to show how to find them,” says proprietor Michelle Darmody. The Cake Cafe picnic (€15 per person) comes in a wicker basket (for which a refundable deposit is taken), brimming over with sandwiches, olives, strawberries and cream, mini chocolate brownies and home made lemonade or Prosecco.

A Frisbee, a ball and bats, and yoyos are also packed in the basket, so you can work off the indulgence.

PACK YOUR OWN PICNIC

CHILLED SOUP

Thermos flasks don’t just keep things warm; they can also be used to keep things cool, so you can begin your picnic with a cup of spicy gazpacho.

For a quick, cheat’s gazpacho, empty a tin of chopped tomatoes into a blender, along with a clove of garlic, a small onion and a slice of bread you have soaked briefly in water.

Blitz to a smooth puree, then add half a peeled and diced cucumber, a finely diced green pepper, two tablespoons of sherry vinegar, two tablespoons of olive oil, a dash of Tabasco, salt and pepper.

Blitz again, then chill until needed. Pour the soup and a few ice cubes into a thermos just before you leave for your picnic.

PIGS IN BLANKETS

Instead of packing shop-bought sausage rolls, make your own, with homemade or ready-roll pastry, or a cylinder of chilled ready-to-bake croissant dough.

Spread some mild mustard or fruity chutney on the pastry or dough before you roll it around your choice of sausage.

PAN BAGNAT

This is a version of a French sandwich that’s meant to be squishy, and benefits from being made up to a day in advance. The original would have been made with tuna instead of mozzarella.

Halve a crusty white loaf horizontally through its centre and remove some of the soft, doughy bread from the bottom half and a bit from the top, too.

Fill the base with alternate layers of sliced tomatoes, mozzarella and fresh basil leaves, seasoning with salt and pepper as you go. Drizzle some good olive oil over the filling, and scatter a few black olives on top.

Put the lid on the loaf, wrap it tightly in cling film and sit a heavy book or two on top to compress it.

This can be refrigerated for a couple of hours, or overnight, to let the flavours mingle, but it should be eaten at room temperature.

French food writer Clotilde Dusoulier, writing about Pan Bagnat, says: “The flavours will get to know each other, make conversation, and discover how much they have in common.”

Serve in big slices, with lots of napkins to mop up the juices. This can also be made with biggish, individual bread rolls, for single servings which are a lot easier to eat on the go.

TRAFFIC LIGHT JELLIES

Jellies are back in fashion this summer. You can use shop-bought jelly concentrates, or make your own with fruit juices and gelatine. There are lots of recipes on the internet – such as Hugh Fearnley Whittingstall’s strawberry and sparkling wine jelly and gooseberry and elderflower jelly, and Allegra McEvaddy’s clementine jelly, for example, or get a copy of Jelly with Bompas and Parr, by Sam Bompas and Harry Parr (Pavilion, £14.99).

You’ll have to make these fun desserts the day before your picnic, but they are easy to transport, won’t melt or go off, and children love them.

Layer red, orange and green jellies in clear plastic disposable glasses, with some chopped red berries in the bottom layer. You’ll have to allow each layer to set before adding the next.

If you are making these for adults, you can replace a little of the water used to make the jellies with vodka or sparkling wine. Use less boiling water than recommended to melt the jelly concentrate and then make up the difference with the alcohol.

AND TO DRINK

Pour a small amount of liquid out of plastic bottles of sparkling water and add mint leaves and slices of lime peel to each bottle. Replace the top, making sure there is a little room for expansion, and freeze until needed.

Distributed around your picnic bag, these will keep food cool, as well as being delicious to drink.

Picnic food safety

Dr David McCleery, microbiologist with Safefood, has some tips to help keep your picnic food safe

Ready-to-eat foods that need to be refrigerated, such as cooked meats, quiches, mayonnaises, prepared salads (e.g. coleslaw, potato salad) and dairy products like cheeses need to be kept chilled as these are highly perishable and if not correctly stored could make you ill.

Take the food from the fridge at the last moment before you leave and then place it in the cool box/bag straight away. Keep the cool box/bag in the coolest part of the car away from direct sunlight – in the boot is best.

When you arrive, keep the cool box/bag out of the sun and keep the lid closed as much as you can. Leave the food in it until you are ready to use it.

As you would when preparing food at home, always wash your hands before preparing a picnic – if there is nowhere suitable to wash your hands bring antibacterial wipes or gel instead

Don’t put food directly on picnic tables or other outdoor surfaces, and dont allow it to touch the ground. Pack away food and utensils when not being used as food poisoning germs can be carried by birds, insects and other animals.

• See safefood.eu or call the helpline on 1850 404 567

Picnic essentials

PUT IN THE BASKET

Olive oil

Hard cheeses

Savoury scones or muffins

Smoked salmon

Chickpea or lentil salads

Charcuterie

Brownies

and flapjacks

Seasonal fruit

AND DON'T FORGET

Corkscrew


Plastic/paper glasses and plates

Rug

Penknife

Paper towels/ wipes

Bin bag

Suncream and/or golf umbrellas

LEAVE IT AT HOME

Mayonnaise

Boiled Eggs

Quiche

Tinned fish

Rice or pasta salads

Drumsticks

Cakes with cream or butter icing

Fruitcake