Anna from @annasfamilykitchen, shares three delicious picnic recipes.

 

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Green Couscous

Green Couscous. Called Green as the Couscous is basically combined with loads of herbs and finished off with pistachios and rocket. It works well as a side to all manners of dishes

Ingredients:- 6 portions
250g wholewheat Couscous
280ml veg stock
1 onion sliced
1/2 tsp salt
1/2 tsp ground cumin
75g pistachio nuts chopped
5 spring onions sliced
40g rocket
60g fresh herbs – I used tarragon, dill, mint and parsley
6 tbsp olive oil
2 preserved lemons halved and sliced

Method:-
Put the Couscous in a large bowl and cover with the boiling stock. Cover with a plate for 10 minutes and fluff up with a fork.

Cook the onion in a small amount of oil together with the cumin whilst you are waiting for the Couscous.

Chop the herbs.

Add everything to the Couscous and serve!

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Tuna Poke Bowl 

The concept of a Poke Bowl originates from Hawaii, somewhere I’ve sadly never been visited but Poke Bowls have been making their way onto restaurant menus here in the UK for a while now. Pulled together in 10 minutes (as long as the rice is pre-cooked – cheat and use pouches!) here’s how to make it at home.

You can play with all the ingredients using whatever you have in the fridge substituting salmon for the tuna, or even chicken. Strictly speaking it wouldn’t then be a Poke Bowl though as the “poke” refers to raw fish!

Ingredients:- 4 portions
500g good quality fresh tuna
2 avocados sliced⠀
Cooked wild rice or noodles⠀
250g edamame beans⠀
200g diced mango⠀
200g radishes sliced⠀
500g cooked rice (I used leftover black wild rice but there are excellent ore cooked pouches available)⠀
Red chilli sliced (optional)⠀
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For the marinade/dressing:⠀
1 1/2 tbsp sesame oil⠀
3 tbsp light soy sauce⠀
Juice of 2 limes⠀
1 tbsp fish sauce⠀
1 tbsp rice vinegar⠀

Method:-
Mix together your dressing ingredients in a jar.⠀
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Dice your tuna into 1cm cubes and pour over half the dressing. The lime will “sear” the tuna.
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Put all the other ingredients into bowls or one large serving bowl. Add the tuna after 5 minutes.

Sprinkle the tuna with sesame seeds and drizzle the rest of the poke bowls with the remaining dressing.

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Easy Roasted Garlic, Rosemary & Tomato Bread

This loaf is so simple, you could put the children in charge of making it. In fact it’s one of the recipes I include when running my children’s cookery classes. It can be made by hand or in a mixer. You could leave the loaf plain, include olives or grated cheese into the dough as alternatives.

Ingredients:- 
500g Strong White Flour
7g easy yeast
2 tsp Salt
350ml warm water
2 tbsp olive oil
1 whole garlic bulb
6 black garlic cloves roughly chopped or
1 tbsp chopped rosemary leaves plus extra for finishing
200g plum tomatoes halved

Method:-
For the roasted garlic, chop the top off the garlic bulb off so that the cloves are exposed. Place on a square of parchment paper sat on a square of foil drizzle with olive oil. Seal the parcel & roast for 45 minutes. Allow to cool & squeeze out the cloves.

If mixing by hand, tip all the ingredients except for the water & tomatoes into a large bowl. Give everything a stir & make a well in the middle.

Start adding the water a little at a time stirring with a silicone spatula. Once all the water has gone in get your hands in & form a dough.
Knead for 10 mins.

If using a dough hook on a mixer simply mix the dry ingredients with the olive oil and then pour in the water and let the mixer do its thing for 5 minutes.

Lightly oil a bowl and add the dough. Cover with cling film and put somewhere warm for the dough to prove for an hour. It should double on size.

Knock the dough back and put it on a parchment lined baking tray. Flatten the dough using your hands so it is about 5 cm thick.

Push the halved tomatoes into the top & add some more fresh rosemary sprigs & a generous sprinkle of Maldon Salt.

Leave to prove again for 30 mins & bake at 200 degrees (180 fan) for 20-25 mins.

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Follow @annasfamilykitchen for more amazing recipes

 

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