The organisers of National Picnic Month must be rubbing their hands with glee given the amazing weather that has coincided with this month’s event.
According to the experts, the average person picnics at least three times a year in the UK, but we are assuming this figure is based on the normally poor British summers.
As we have had wall to wall sunshine for the last few months, with more to come apparently (let’s hope anyone) the averages must be up this year – we have certainly surpassed them in my household anyway.
When the weather is nice, there are few better things in life than eating outside, whether it’s at a sporting event like horse racing or the cricket, or just sitting in the garden.
Picnic food is now much varied as well. Gone are the days when a cheese sandwich and a bag of crisps constituted eating al fresco.
Nowadays people go to great lengths to ensure their picnics are fun and exciting and with so much fantastic convenience food now available, you also don’t need to make everything yourself, which is important when you want to spend as much time as you can outside, rather than slaving in the kitchen.
If you still like making things yourself, that is perfectly fine to but my advice would be to keep everything simple, like I have with this week’s picnic month inspired recipe.
Chorizo, bean and feta bruschetta
- 1 x French stick (sliced)
- 5 cloves x Garlic (crushed)
- 35g x Olive oil
- 70g x Butter
- 1 x loop Chorizo (sliced into coins)
- 1 x Red pepper (small dice)
- 36 x Cherry vine tomatoes (halved)
- 1 x lge Shallot (finely diced)
- 20g x Red wine vinegar
- 100g x Rioja red wine
- 240g x Cannellini beans
- 240g x Butter beans
- 120g x Tomato passata
- Salt (to taste)
- Cracked black pepper (to taste and garnish)
- 50g x Feta cheese (crumbed)
- Parsley to garnish (finely chopped)
- Mix 20g of the oil, 35g of the butter and garlic together, lightly spread on your French stick slices and toast under the grill. Once toasted remove and set aside.
- Fry shallots, remaining Garlic, cherry tomatoes, peppers and chorizo in the remaining oil and butter until onions are soft.
- Add the red wine vinegar and Rioja and simmer until liquid has all gone. Add cannellini and butter beans, passata and some salt and pepper and allow to simmer for 20 mins. Remove from heat and allow to cool.
- To assemble spoon the chorizo mix on top of the toasted bread and crumble feta on top.
You can either eat cold or place back under the grill to caramelise the top and serve warm. Either way finish with the chopped parsley and some cracked black pepper.