For some people picnics are all about the location....beachside, lakeside, park side, poolside or trackside. For me however, picnics (like most things in my life) are all about the FOOD!  I could be in the most gorgeous place in the universe and still not be happy unless I had a few delicious bits and pieces, within easy reach, to fill my tummy. If it’s colder in your part of the world, picnics can translate to a shared table spread for a brunch with friends. Pop the cork on a bottle of prosecco and let the mimosas flow or just add a strawberry to get the bubbles brimming. At the very least these recipes are great for lunchboxes or to take to work for a bite during the day. If it’s home made, you’re always going to be eating better and we all know by now it’s not hard to do when you have a Combi-Steam!

This sandwich recipe has been kicking around in the Palace Kitchen for many years, even BCS (Before Combi-Steam) but I have adapted it to make it even simpler now that I have that extra advantage. As a child I used to go with the Queen Nana and the Queen Mum to a fancy department store in the city and have delicious chicken sandwiches similar to this, so they do hold a special and nostalgic place in my heart.

The frittata are something that you can adapt and adjust using any fillings you like. They are a lovely gluten free option too and I often use up some leftover cooked veggies (roasted veggies are delicious) in them which saves waste and time.

So here we go……it’s a two for one recipe special post.

The BEST Chicken Sandwiches (makes 4)

Ingredients:
8 slices good quality sourdough
4 free range chicken breasts (skinless and trimmed of any stringy bits)
1/2 cup whole egg mayo
1/2 cup lite sour cream
2 tbs dijon mustard
½ lemon (juiced)
1 stick celery (sliced thinly)
1/2 bunch chives (chopped)
¼ cup walnuts (chopped) - optional
S&P

Method:

1. Line a steamer tray with baking paper. Lay the chicken breasts on the tray, leaving space between each one. Season them well with salt and pepper.

2. Place the tray into the Combi-Steam. Select Steam. Set the temperature to 80°C or 80%. Cook for 25-30 minutes or until cooked through (check the thickest part if unsure). Remove and set aside to rest and cool.

3. Meanwhile combine the mayo, sour cream, chives, celery, lemon juice and walnuts (if using) in a mixing bowl or jug..

4. Chop the warm chicken reasonably finely. You want it to be smooth-ish but with some larger chunks for texted. (You can pulse in a food processor if you like).

5. Add the mayo mixture to the chicken, gradually, mixing as you go. Keep adding until the chicken is throughly coated and there is some "sauce" around the chicken.

6. Season very well with salt and pepper. Taste to check and add more salt if needed.

7. Cover with cling film and refrigerate until ready to make the sandwiches.

8. Divide the chicken filling into 4 even parts. Spread each part over one side of each slice of bread.*

9. Pop the top on and slice in half or into quarters. Wrap or place into an airtight container if transporting or serve on a platter.

Notes:
*you can add extra toppings if you like - think avocado slices, lettuce leaves, baby spinach etc but I prefer the chicken mixture to be the hero here.
*this is also a lovely filling for afternoon tea style finger sandwiches using light white or wholemeal bread and trimming the crust for extra royal-ness

Spring Veggie Fritattas
(makes 12 cupcake size)

Ingredients:
cooking oil spray
8 XL eggs
1/4 cup cream*
3/4 cup peas (fresh or frozen)
1 bunch mini asparagus (chopped into 2cm lengths)
6 mint leaves (roughly torn)
handful basil leaves (roughly chopped or torn)
1 tsp ground nutmeg
60g soft goats cheese or curd
S&P

Method:

1. Place the peas and asparagus onto a steamer tray. Place into yourCombi Steam. Select Steam. Set temperature to 100°C or 100%. Cook for 3 minutes. Remove and place into a bowl of iced water.

2. Select Combination Steam (Hot Air+Steaming). Set the temperature to 200°C. Allow to pre-heat.

3. Meanwhile, place a 12 hole silicone cup cake tray onto an oven rack on your bench. Spray very well with cooking oil spray.

4. Crack the eggs into a mixing jug and use a fork to combine and break up. Add the cream and nutmeg and whisk well until slightly foamy. Season very well with the salt & pepper.

5. Drain and dry the veggies. Combine them with the herbs and divide the mixture between the cupcake holes. Pour the egg mixture over the top of each one until almost full. Give the tray a little jiggle to help the egg custard settle in to the bottom.

6. Add a piece (dollop) of goats cheese to the top of each one.

7. Carefully slide the rack with the tray into the middle of your Combi-Steam. Cook for 20 minutes or until puffed, golden and just set when pressed gently in the middle with the back of a spoon.

8. Remove from the oven and allow to cool for 10 minutes before removing gently from the tray and cooling completely on a cake rack.

9. Transport in an airtight container to avoid squashing or serve warm if preferred rather than cooking in Step 8.

Notes:
*for dairy free use ¼ cup soy milk or ¼ cup coconut yoghurt

I hope you find a way to use these sooner rather than later - even if the sun is not shining in your part of the world! Cooked winter veggies can easily be substitute for the asparagus and peas if preferred.

Happy Combi-Steaming!

Yours in the kitchen,

The CSQ. x