Picnics and barbecues

Each time I hear the word ‘picnic’, I get these wild childhood thoughts and I see a family in a garden that resembles the Garden of Eden, seated next to a basket filled with all kinds of juicy colorful fruits, as well as biscuits, cookies, wine and cornbread. I imagine adults with happy faces seated on a checked blanket and cheerful kids running around playing with kites. Olden day methods are less strict nowadays but they are still much into existence.

To make a perfect picnic, it requires time to make great tasting food that is usually light but filling too. You should create your menu in such a way that the meal requires easy transportation and the food should taste as good in the park as when it was just freshly made.

CHICKEN BURRITOS INGREDIENTS

*Six flour tortillas *1 tablespoon oil

*1 onion chopped

*2 rashers bacon, rind removed, and chopped

*60g button mushrooms *1 barbequed chicken

*310g corn kernels drained

*2x200g jars taco sauce

*1 cup cheddar cheese grated

 

METHOD

Preheat the oven to 160 degrees Celcius. Wrap the tortillas in foil and place in an oven. Heat the oil in a heavy based frying pan based, add the onion and cook, stirring occasionally, until soft. Add the bacon to the pan and cook until golden. Add the mushrooms and cook for 1-2 minutes or until soft. Remove the meat from the chicken and discard the skin and bones. Shred the flesh into smaller pieces, add to the frying pan along with the corn kernels and one taco sauce until and stir until heated through Place the remaining of jar taco sauce in a small pan and stir over low heat until warm through. Divide the chicken mixture among the warm tortillas, sprinkle with cheese and roll up. Place on serving plates and serve with the heated sauce.

 

EASY TIPS

Best served with guacamole A mixture of avocados, sour cream, corriander leaves, drops of tabasco sauce, red onion and lemon juice) There is so much advantage in doing picnics, food always tastes fantastic eaten outside and think of how much washing up you avoid. Do not add salt to marinades as it makes the meat tough and draws all the moisture. Heavy duty tongs are ideal for protection of your arms and a meat thermometer is very handy if you are cooking large pieces of meat or poultry. Keep inspired with recipes from me to you and for feedback and enquiry on my chaffing services inbox my FACEBOOK page Food Radio.