Picnic Loaf Recipes
MEDITERRANEAN PICNIC LOAF
A great picnic loaf, posted for Kate in Katoomba. This is really popular whenever I take it somewhere.
Provided by JustJanS
Categories Lunch/Snacks
Time 30m
Yield 1 Loaf
Number Of Ingredients 12
Steps:
- Slice a lid from the top of the loaf and set aside.
- Remove and discard the inside of the loaf, leaving a 1cm wall.
- Spread pesto over the inside of the loaf.
- Place half the sliced chicken on base, top with half spinach leaves.
- Add half tomatoes and half the olive oil-season lightly.
- Add layers of cheese, artichokes, top with remaining tomatoes.
- Next lay salami and olives on top and add remaining chicken and spinach.
- Drizzle over the rest of the olive oil and season.
- Butter the lid and replace it on the loaf.
- Wrap the loaf tightly in cling film and refrigerate over night.
- Cut into generous wedges to serve.
Nutrition Facts : Calories 1658.5, Fat 114.4, SaturatedFat 44.3, Cholesterol 392.1, Sodium 2752.9, Carbohydrate 41.6, Fiber 12.6, Sugar 9.9, Protein 116.5
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- Preheat the grill to high. Put the vegetables into a large bowl, drizzle with 4 tablespoons olive oil and season to taste. Toss together, then lay half in a single layer on a wire rack resting on a baking tray. Place directly under the hot grill and cook for 4-5 minutes each side or until just tender and lightly charred. Set aside in a bowl. Repeat with the remaining vegetables.
- Mix the remaining oil, vinegar and garlic and toss through the vegetables with half the basil leaves and some seasoning. Leave to marinate for 2 hours, stirring halfway. (Angela Hartnett’s tip: Leave out any vegetable you don’t like and up the quantity of another in its place. You could also add anchovies.)
- Cut the top third off the loaf to create a lid and base. Using your fingers, scoop out the soft bread from the base, leaving a 2-3cm shell near the crust – it’s important the shell isn’t too thin, otherwise it won’t stay crisp once filled. Repeat with the lid. (Angela Hartnett’s tip: Whizz up the soft bread from inside the loaf to make breadcrumbs and freeze to use another time.)
- Using a spoon, spread 2 tablespoons of the tapenade in the base of the hollowed-out bread. Spread the rest in the lid.
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- Heat the oven to 180ºC fan/gas 6. Put the loaf on a sheet of baking paper/foil and cut at 2cm intervals three quarters of the way through so the slices all remain joined together at the bottom. Set aside.
- Put the peppers, anchovies and garlic in a roasting tin, drizzle with the olive oil and roast for 25 minutes until the peppers are soft and lightly charred. Set the peppers aside and keep the tin handy.
- For the spinach butter: beat the butter with an electric mixer, then beat in the spinach, lemon zest and juice, parsley, and the anchovies and garlic from the roasting tin (reserve the oil). Beat in some black pepper and a little salt to taste
- Spread the spinach butter between the slices of bread, then add the peppers (peel first if you prefer), mozzarella, tomatoes and the spinach and basil leaves. Drizzle the oil from the tin over the top (and any extra butter, if you like), then wrap in baking paper and foil and bake for 30-35 minutes. Serve straightaway or keep wrapped to take on your picnic.
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