Scot­land re­opens A stylish and so­phis­ti­cated pic­nic to en­joy on a sunny day in the great out­doors

The Herald - The Herald Magazine - - Eating Out -

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.



Serves 4

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.

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