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
PICNIC LOAF
Recipe from 'Marvellous Meals with Mince' - for all you 'when we's' (ex Rhodesians) out there we curried the mince and it was Bunny Chow - This is a meat, vegetable and cheese loaf cooked within a bread crust. as a balanced meal for outdoor eating, it is convenient, nourishing and sustaining. After cooking it I leave it wrapped in foil and enclosed in an insulated bag. this keeps the heat in well, so that it is still warm when we reach our picnic spot However, if you prefer to make it well beforehand it is also appetising eaten cold. Oven temperture Gas Mark 5/375F/190C
Provided by McCarthy
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven. Cut off one end of the loaf. Pull out all the inside, keeping the empty loaf and cut-off end on one side, and whizz it into breadcrumbs in a liquidiser or a food processor. Heat a good blob of butter in a large frying pan and fry the crumbs until golden brown and crisp, stirring all the time.
- Chop the leeks finely. Put in a large bowl and mix with the minced beef, tomato puree, grated cheese, chopped garlic and ground coriander. season generously with salt and black pepper and mix in the crisp breadcrumbs and, lastly, the beaten egg.
- Spoon the mxture into the empty loaf crust, pressing down slighly but filling right to the brim. Replace the end of the loaf and secure by sticking a skewer through. Smear the loaf all over, especially on top with about 15 g butter, then wrap up completely in foil.
- Put the foil package in a roasting pan and cook just below the center of the oven for 1 hour. After cooking, enclose the foil package in an insulated bag to keep hot, if required.
- Take a chopping board and a sharp knife on your picnic and cut the loaf into thickish slices just before eating.
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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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