There’s Time To Enjoy A Picnic with Park Leisure: 5 Simple Picnic Recipes
The summer months are made to enjoy time outdoors, from stunning scenic walks and bike rides through winding country roads, to days spent on the beach or simply relaxing with a good book outside your holiday home. Whether you're enjoying a romantic stroll, a solo adventure or family outing, fresh air is good for the soul - as is tasty food!
Make the most of the sunshine, grab a blanket, pack the suncream and don’t forget the kite! Dine al fresco with our collection of tasty picnic recipe ideas. A little more exciting than your basic sandwich and crisps, these snacks are not only packed full of flavour, they’re quick and easy to make, meaning you can spend less time in the kitchen and more time making memories in the sunshine.
Without further ado, here are our five tasty homemade recipes for the perfect Park Leisure picnic!
1. Cheese and Chorizo Skewers
These bite size stacks are packed full of flavour and go down a real treat. Swap out the manchego for mozzarella and the chorizo for some prosciutto ham then drizzle with a little balsamic glaze for another fun twist on this easy to make snack. You can add a whole host of simple ingredients like olives or sundried tomatoes to create different flavours, just experiment with your favourites!
12 slices chorizo
Heat oven to 180C/160C fan/gas 4.
Cut the manchego into 12 cubes.
Fold a slice of chorizo around each piece of cheese and push a cocktail stick through the middle to secure it.
Transfer skewers to a baking tray and cook for 5 mins.
Serve warm or leave to cool.
2. Healthy Chicken Satay Sticks
This low fat take on chicken satay makes for a delicious and healthy snack. We use natural yoghurt instead of coconut milk meaning you still get that lovely creamy, nutty flavour.
1tbsp sunflower oil
2 onions, sliced
4 garlic cloves, crushed
1 thumb-size piece fresh ginger, grated (no need to peel)
1 red chilli, sliced
100g crunchy peanut butter
100g natural yogurt
2 tbsp soy sauce
4 free-range chicken breasts, chopped into bite size pieces
Lime wedges (to serve)
Heat the oil in a frying pan over a medium-high heat, then add the onions.
Season with salt, then fry until soft.
Turn down the heat a little and add the garlic, ginger and chilli. Fry for 3-4 minutes, then spread on a plate to cool.
Once cool, put in a food processor with the peanut butter, natural yogurt and soy sauce, then blend to a chunky paste.
Put in a large mixing bowl, then stir the chicken into it to coat thoroughly. Marinate for at least 30 minutes.
Thread the marinated chicken onto skewers and put on a foil-lined baking tray. Grill for 10 minutes, without turning, until the chicken is cooked through and the marinade is golden brown.
To serve, squeeze some limes over the satay chicken and tuck in.
3. Summertime Couscous Salad
This delicious couscous dish is so simple to put together and makes a great addition to your picnic. With refreshing flavours like lime and mint, it’s sure to go down a treat this Summer. For some protein, add a handful of grilled chicken.
250ml vegetable stock, boiling
400g can chickpeas, drained and rinsed
1-2 tbsp vegetable or olive oil
1 courgette, chopped
2 handfuls of cherry tomatoes, halved
250g pack halloumi cheese, sliced into batons
For the dressing
125ml olive oil
3 tbsp lime juice
2 large garlic cloves, finely chopped
2 tbsp chopped mint leaves
½ tsp sugar
Put the couscous into a bowl, pour the boiling stock over and mix well then cover with a plate and leave for 5 minutes.
Meanwhile, tip all the dressing ingredients into a bowl and mix well.
Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until soft. Turn down the heat and add the tomatoes cut-side down into the pan, and cook for another couple of minutes until softened and they look slightly caught.
Fluff up the couscous with a fork and stir in the chickpeas, then add the courgette slices and tomatoes.
Put the halloumi strips to the pan and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown.
Add them to the couscous and drizzle the dressing over the top, mixing well.
4. Vegan mushroom rolls
For a vegan treat, the herby mushroom filling make these a delicious snack, and who can resist that golden puff pastry!
1 onion, finely chopped
2 celery stalks, finely chopped
1 tbsp olive oil
500g chestnut mushrooms, finely chopped
2 cloves of garlic, crushed
1 tablespoon Dijon mustard
100 ml white wine
Pinch of sea salt
Pinch of freshly ground black pepper
80 g fresh white breadcrumbs
½ bunch of fresh parsley
2 sprigs of fresh thyme
2 sheets of ready-rolled puff pastry
Splash of almond milk
2 teaspoons sesame seeds
Preheat the oven to 200ºC/400ºF/gas 6.
Line a large baking tray with greaseproof paper.
Heat the oil in a large frying pan over a medium-high heat, then add the onion and celery. Cook for 10 to 15 minutes, or until golden.
Add the garlic and mushrooms and cook for a further 5 minutes, or until the mushrooms start to soften.
Add the mustard and wine, season with salt and pepper, then reduce the heat to low. Cook for 5 to 10 minutes, or until all the liquid has away.
Set aside to cool.
Add the cooled mushroom mixture and breadcrumbs to a large bowl, add the herbs and season with salt and pepper.
Cut the sheets of puff pastry in half length ways so you have four equal-sized pieces. Spoon the mushroom mixture along the side closest to you on each length of pastry, leaving a 1.5cm gap around the edges.
Brush the almond milk along the pastry edges, then fold the long side of the pastry up over the filling to meet the other edge. Press the edges to seal and crimp with a fork.
Cut each long roll in to four shorter rolls and place them on the baking tray.
Brush with the almond milk and sprinkle over the sesame seeds.
Cook them on the bottom shelf of your for 25 to 30 minutes, or until golden brown, then serve.
5. Sausage Rolls
These picnic classics are not only simple to make, but also taste delicious. Mix it up a little with different flavours like apple sauce or caramelised onion chutney, simply spread a little on the pastry before you add the sausage meat. You can add different toppings too, why not try some sesame seeds or poppy seeds for some extra crunch?
½ small garlic clove
400g pack sausage meat or sausages
375g pack ready-rolled puff pastry, we use Jus Rol
1 beaten egg, to glaze
Heat oven to 200C/fan 180C/gas 6.
Put the sausage meat (if using sausages then remove the meat from the skins) in to a bowl and add the garlic and water then season with a little salt and pepper.
Unroll 375g ready-rolled puff pastry onto a board and cut in half length ways.
Divide the sausage mixture in two and spread along the length of each piece of pastry, leaving a 1cm gap around the edge.
Tightly roll the pastry around the sausage meat (like a swiss roll) and brush the ends with the egg wash to seal it.
Use a sharp knife to cut each roll into 8-10 pieces and place on a baking sheet.
Brush egg wash over the pastry so it goes nice and golden.
Place in the oven and cook for 25-35 mins until the pastry is golden and crisp and the meat is cooked all the way through.