Three of a kind: Recipes to make up a delightful picnic

Paul Flynn: Thai noodle salad; frozen prawns with avocado, herbs with creme fraiche; and pared down panzanella

Flynn

Thai noodle salad is packed full of flavour.

 

We all have memories of day trips with our families from when we were young. In my case, a number of us squeezed into the back of my father’s VW Beetle and coughed all the way to our destination through my father’s pipe smoke that toxically married with my mother’s cigarette smoke. We emerged from the car spluttering and relieved, as if we had been immersed in a Dickensian fug for the duration of the journey. It cured me of any desire to smoke in my later life so in a way they were doing me a great favour.

We never ventured too far. Having their own business meant that they were wedded to it. Sundays and half day Thursdays were the only times they could take us away to visit cousins at the home place, Fallagh, the farm outside Kilmacthomas, or visit my father’s friends, who happened to be monks in Mount Melleray Abbey. Despite being indifferent towards religion, I still have a great fondness for that unique place.

Dainty frozen prawns with avocado, herbs and creme fraiche.
Dainty frozen prawns with avocado, herbs and creme fraiche.

We spent endless summer days camping and getting sunburned on Clonea beach, eating soggy tomato sandwiches and grilling sausages. I still love a rough and ready picnic. Sandwiches pulled out of a rucksack after a hike always taste like heaven, especially if there’s a view. Egg sandwiches predominate in our house. We never tire of them. Coupled with a packet of crisps, a few biscuits and tea out of a flask, it’s a taste of the summer. 

Today I’m going posher. I possess a very nice picnic basket, full of nice glasses, cutlery and china. It’s a once in a blue moon sort of thing, but the food needs to compliment it.

Pared down panzanella, where the bread soaks up the roasting juices of the peppers.
Pared down panzanella, where the bread soaks up the roasting juices of the peppers.

The Thai noodle salad is packed full of flavour and a world away from soggy tomato sandwiches. I’m mixing dainty everyday frozen prawns with avocado, herbs and creme fraiche, too. Paired with a brioche roll it’s luxuriously delicious. I’m also giving you a recipe for some soft white rolls if you fancy a bit of an extra challenge. The other salad is a pared down panzanella, where the bread soaks up the roasting juices of the peppers. It’s an upmarket version of the tomato sandwiches of my youth.

Recipe: Thai chicken noodle salad with peanut and cucumber sauce
Recipe: Prawn and avocado rolls
Recipe: Roasted pepper, bread and orange salad

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
GO BACK
Error Image
The account details entered are not currently associated with an Irish Times subscription. Please subscribe to sign in to comment.
Comment Sign In

Forgot password?
The Irish Times Logo
Thank you
You should receive instructions for resetting your password. When you have reset your password, you can Sign In.
The Irish Times Logo
Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.
Screen Name Selection

Hello

Please choose a screen name. This name will appear beside any comments you post. Your screen name should follow the standards set out in our community standards.

The Irish Times Logo
Commenting on The Irish Times has changed. To comment you must now be an Irish Times subscriber.
SUBSCRIBE
Forgot Password
Please enter your email address so we can send you a link to reset your password.

Sign In

Your Comments
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Standards. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or by filling out this form. New comments are only accepted for 3 days from the date of publication.