Scotland reopens A stylish and sophisticated picnic to enjoy on a sunny day in the great outdoors
AS lockdown restrictions ease and we are able to enjoy more of the great outdoors picnics are back on the menu. Here renowned chef Paul Tamburrini shares his picnic feasts. He is the former head chef at the Macdonald Holyrood Hotel in Edinburgh. He has previously worked as chef director at Martin Wishart’s The Honours brasserie in Edinburgh, head chef at Cameron House on Loch Lomond and was executive chef at One Devonshire Gardens in Glasgow.
FRENCH BAGUETTE WITH WHIPPED BUTTER AND PROSCIUTTO DI PARMA
I love this salad – it is absolutely perfect for this time of the year and is so refreshing. It’s better to make the salad in advance and marinade for around 1-2 hours – it’s also amazing served simply with grilled chicken or steak
Makes 1 x 20cm/8 inch tart
1 branch of ripe cherry vine tomatoes, around eight
3-4 shallots, finely sliced into rings A few sprigs of basil
4 tbsp house vinaigrette
Sea salt and black pepper
500-600g ripe vine tomatoes, hulled
1. Blanch, refresh and drain the large tomatoes (not the baby
1. First make the pastry bases. Using an electric mixer, beat the butter and icing sugar in a bowl on a medium speed until smooth. Add the egg yolk until combined, then add the flour and vanilla extract to from a dough. Wrap in cling film and chill overnight.
2. Roll out the dough to a thickness of about 6mm for large tart. Line the tart tins with the dough and trim the sides and prick gently with a fork to prevent any air bubbles. Leave to rest in the fridge for around an hour – pre heat the oven to 180c/Gas 4 and bake for 15 minutes until tomatoes). Peel and quarter and then put in a bowl
2. Remove the cherry tomatoes from the vine and place into a bowl and add the shallots
3. Pick the basil leaves from the stalk and drop into the bowl, then drizzle over the dressing and gently toss to mix – cover and chill for a couple of hours
4. Season to taste before serving.
golden brown. Leave to cool.
To make the curd
1. Combine the lemon juice, zest, egg, yolks and sugar in a bowl and place over a pan with hot water. Slowly cook over a low heat, whisking occasionally until the mixture becomes thick. Remove from the heat and add the cold diced butter. Mix well until the butter has melted.
2. Pass the curd through a fine sieve into a bowl and cover with cling film. Place in the fridge to set for 4 hours – once cold, pipe into the baked tart cases and garnish with blueberries.