Posted in Picnics and Barbecues
On location: Old Rhein, Karlsruhe
The food: drumsticks in tomato & mango chutney; avocado and grapefruit salad; potato and radish salad; raspberry coconut slice.
Avocado and Grapefruit Salad
1 large ruby grapefruit
1 ripe avocado
2 small shallots, sliced thinly
250g Watercress leaves
1 tablespoon, sherry vinegar
60ml olive oil
Black Pepper & Sea Salt
Peel and segment the grapefruit, collecting the juice over a bowl and reserve for the dressing. Cut the avocado into strip wedges and place in the bowl of watercress, grapefruit and shallot.
Put 2 tablespoons of the reserved juice in a screw-top jar with the sherry vinegar, olive oil and black pepper and sea salt and give it a shake. Pour over the salad.
Potato and Radish Salad
1 kg baby potatoes
8 red radishes, quartered
4 celery sticks, sliced
4 green onions, sliced
250g whole-egg mayonnaise
1 tablespoon white balsamic vinegar
Chopped chives, small hand-full
Place the potatoes in a pan of salted water and boil, and then simmer until tender (around 20 minutes). Drain and cool. Half the potatoes and place in a bowl with the green onion, celery, and radishes. Add the mayonnaise and vinegar and toss until coated.
Drumsticks in tomato and mango chutney
8 organic drumsticks, scored
2 tablespoons, tomato sauce
2 tablespoons, sweet mango chutney
2 teaspoons Worcestershire sauce
2 tablespoon Dijon mustard
2 tablespoon oil
sea salt & ground pepper
In a large bowl prepare the mango chutney, tomato sauce, Worcestershire sauce, mustard, raisins, oil with salt and pepper by mixing together well. Toss the drumsticks evenly in the prepared marinate mixture. Marinate for at least 2 hours, turning once.
Bake in a 180 °C pre warmed oven for 45 minutes. Just keep an eye that the skins do not burn. A little bit of charcoal is okay to give a smoky flavour.
Berry Coconut Slice
100g fine sugar
40g all purpose flour with ½ teaspoon baking powder added (self-raising).
100g plain flour
1 tablespoon custard powder
200g frozen mixed berries
60ml raspberry jam
60g, fine sugar
2 eggs, beaten lightly
180g desiccated coconut
Grease a 20cm x 30cm pan and line the base and sides with baking paper extending from the top of the pan (for easy removal). Beat the butter, sugar and eggs with an electric mixer until the ingredients have changed to a light colour; stir in sifted flours and custard powder and mix through. Spread mixture in the prepared base and bake at 180°C for 15 minutes. Stand to cool.
Prepare the topping in a bowl. Spread the cooled down base with jam, top with the berries and sprinkle with the Coconut topping. Bake for 20-25 minutes at 180° until firm.