This month’s recipe is a delectable selection of picnic ideas perfectly suited for cooler autumn days. Blankets of golden brown fallen leaves provide a charming backdrop for Aussie sunrise and sunset autumn picnics. Whether planned or spontaneous, fill a basket or backpack with these delectable autumnal inspired dishes. Head to your local park or enjoy a home cooked meal wave watching from your favourite beachside spot.
Sunrise porridge picnic
Ingredients
– oats
– milk of choice (cows milk, almond milk, coconut milk etc)
– nut butter of choice (peanut, almond, cashew etc)
Prepare one more of these seasonal toppings.
– Stewed rhubarb with toasted coconut
– Sliced fresh fig sprinkled with crunchy almonds, and honey drizzle.
– Orange segments, roasted pistachio, pomegranate
Method
- In heatproof glass bowls with lids, make up hot porridge with preferred milk.
- Add teaspoon of peanut or almond butter. Keep warm in a thermal bag, ready to eat alfresco with chosen topping and Greek yogurt.
- Serve with a thermos of coffee or tea.
Sunset picnic – Ratatouille roast chicken
Ingredients
1 whole uncooked chicken
Ingredients (filling)
1 large sliced zucchini
1 chopped red onion
2 chopped large vine ripened tomatoes
2 tablespoons tomato ketchup
½ cup fresh basil
Ground black pepper
Whole chicken
Cup of water
Dash of olive oil
Method
- Preheat oven 180°C.
- Mix together filling ingredients, then stuff into chicken cavity.
- Cover the chicken, then bake in roasting tin in water and oil until golden and cooked through – (around 1 ½ hours).
Delights of autumn salad
Ingredients
1 cup cous cous made up with 1 cup liquid chicken stock
2 sliced fresh figs
1 orange, (peeled and segmented)
1 pomegranate (seeds & juice)
Small bag pre-washed spinach
150g marinated goat’s cheese
Honey
Method
Toss salad ingredients together. Drizzle with honey.
More recipes
Head here for more cosy and practical home cooking recipes from Jayne Economos