PICNIC TIME

Vietnamese chicken rolls

Ingredients                           

1 Lebanese cucumber

1 cup (250ml) rice vinegar

1/2 cup (110g) caster sugar

1 carrot

2 tablespoons light soy sauce

1 tablespoon peanut oil                           

1 tablespoon honey                           

2 garlic cloves, finely chopped

500g chicken thigh fillets, trimmed

1 baguette, cut into 4, or 4 soft long rolls

1 tablespoon reduced-fat whole-egg mayonnaise

4 soft butter lettuce leaves, torn

1 tablespoon pickled jalapeno peppers (optional)

1 tablespoon hot chilli sauce (see notes)

Few sprigs of fresh coriander

Method                   

Step 1

Use a peeler to shave the cucumber into ribbons, then toss in a bowl with 1 teaspoon salt and stand for 1 hour.

Step 2

Heat the rice vinegar and sugar in a small pan over medium heat, stirring until the sugar has dissolved, then cool.

Step 3

Shave carrot lengthways into ribbons with a vegetable peeler, then cut into fine matchsticks. Add carrot, cucumber and their juices to the vinegar mixture and chill for at least 2 hours or overnight.

Step 4

Mix the soy sauce, peanut oil, honey and garlic together, then coat the chicken in the soy marinade and refrigerate for 2 hours or overnight.

Step 5

Heat a lightly oiled chargrill pan or barbecue to medium heat and cook the chicken for 5 minutes each side or until caramel brown and cooked through. Thickly slice.

Step 6

Split rolls, then lightly grill the cut side for 20 seconds to warm them.

Step 7

Drain the pickled carrot and cucumber.

Step 8

To serve, lightly spread rolls with mayonnaise, then fill with lettuce, chicken, cucumber, jalapenos (if using), carrot, chilli sauce and coriander.

Baked mini spring rolls

Ingredients            

70g dried rice vermicelli noodles

2 teaspoons peanut oil

55g (1/2 cup) finely chopped green cabbage

2 carrots, peeled, coarsely grated

1 celery stick, ends trimmed, finely chopped

2 shallots, ends trimmed, thinly sliced

2 garlic cloves, crushed

1 teaspoon finely grated fresh ginger

2 teaspoons soy sauce

100g shaved ham, finely chopped

1 x 300g pkt frozen spring roll wrappers, thawed

Olive oil spray

Tomato or barbecue sauce, to serve

Method

Step 1

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place noodles in a bowl and cover with boiling water. Set aside for 5 minutes. Rinse under cold running water. Drain. Squeeze out excess liquid. Cut into short lengths.

Step 2

Meanwhile, heat the oil in a frying pan over medium heat. Add cabbage, carrot, celery and shallot. Cook for 3 minutes. Add garlic and ginger and cook, stirring, for 30 seconds. Stir in the soy sauce.

Step 3

Transfer vegetable mixture to a large heatproof bowl. Stir in the noodles and ham. Set aside for 10 minutes to cool.

Step 4

Place 1 spring roll wrapper on a clean work surface. Place 1 tablespoon of the mixture diagonally along the centre. Brush edges with water. Fold in the ends. Roll up firmly to enclose filling. Repeat with remaining wrappers and filling.

Step 5

Place on the lined trays. Spray with olive oil spray. Bake for 20-25 minutes or until golden. Set aside to cool slightly. Serve with tomato or barbecue sauce.

Bacon and cheese rolls

Ingredients         

450g (3 cups) plain bread flour

1 tablespoon (14g/2 sachets) dried yeast

2 teaspoons caster sugar

1/2 teaspoon salt

250ml (1 cup) warm milk

2 tablespoons melted butter                           

175g short-cut bacon rashers, finely chopped                           

120g (1 1/2 cups) coarsely grated cheddar

Method                          

Step 1

Combine flour, yeast and sugar in a large bowl. Stir in salt. Make a well in the centre. Add milk and butter.

Step 2

Use a wooden spoon to stir the mixture until well combined, then use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.

Step 3

Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.

Step 4

Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size.

Step 5

Preheat oven to 190C. Lightly flour a baking tray. Divide the dough into 8 equal portions. Roll each portion into a ball and place, about 5cm apart of your hand to flatten slightly.

Step 6

Sprinkle the bacon and cheddar over the rolls, leaving a 1cm-wide border. Cover with a damp tea towel. Set aside in a warm, draught-free place to prove for 30 minutes or until the dough has almost doubled in size.

Step 7

Bake in oven for 25-30 minutes or until the cheddar melts, and the rolls are golden and sound hollow when tapped on the base. Transfer to a wire rack to cool slightly.

Avocado and four bean pasta salad

Ingredients                          

100g dried wholemeal spiral pasta

300g can four bean mix, drained, rinsed

1 medium tomato, chopped

1 medium avocado, chopped

20g baby spinach

1 tablespoon balsamic dressing 

Ingredients

              

100g dried wholemeal spiral pasta

300g can four bean mix, drained, rinsed

1 medium tomato, chopped

1 medium avocado, chopped

20g baby spinach                           

1 tablespoon balsamic dressing (see note)

Apple salad with raspberry dressing

Ingredients            

1/2 cup (70g) whole hazelnuts

100g fresh raspberries or frozen raspberries

2 tablespoons red wine vinegar

2 teaspoons Coles Brand Dijon Mustard

2 teaspoons honey

1/4 cup (60ml) olive oil

3 Granny Smith apples, thinly sliced

120g packet baby rocket leaves

100g goat's cheese, crumbled

Antipasto baguette

Ingredients

              

1 cup basil leaves

1 tablespoon toasted pine nuts

2 garlic cloves, chopped

1/4 cup grated parmesan cheese

1/4 cup extra-virgin olive oil

1 x 65cm baguette

200g piece feta cheese, sliced

80g semi-dried tomatoes

80g chargrilled capsicum, roughly chopped

80g chargrilled eggplant, roughly chopped

Method                          

Step 1

Place basil, pine nuts, garlic and parmesan in a food processor. Process until finely chopped. With the motor running, gradually add oil until a thick pesto forms. Season with salt and pepper. Transfer to a bowl. Cover surface with plastic wrap and refrigerate until required.

Step 2

Cut baguette in half lengthways (do not cut all the way through). Open baguette to sit flat on bench. Spread both sides generously with pesto. Top base with feta, semi-dried tomatoes, capsicum and eggplant. Cover with baguette top.

Step 3

Cut baguette crossways into 4. Wrap securely in greaseproof paper. Serve.

Almond and summer fruit picnic cake

Ingredients           

 

125g unsalted butter, softened, chopped

125ml (1/2 cup) extra virgin olive oil

220g (1 cup) caster sugar

1 teaspoon vanilla extract

6 eggs                           

1 lemon, zested                           

225g ground almonds                            

60g panko (Japanese) breadcrumbs (see note)                           

100g milk chocolate, (see note) chilled, broken into small pieces

125g raspberries, plus extra (optional), to serve

2 large purple figs, roughly chopped

150g cherries, halved, pitted

1 1/2 teaspoons plain flour

1 tablespoon demerara sugar

Farmers Union Greek Style Yogurt and mascarpone, to serve

Method                          

Step 1

Preheat oven to 180C. Grease a 24cm spring form pan and line the base and side with baking paper. Using an electric mixer, beat butter, oil, caster sugar, vanilla and 1/4 teaspoon salt until smooth and pale. Add eggs, one at a time, beating after each addition until just combined. Stir in lemon zest, ground almonds and breadcrumbs until well combined. Add chocolate and half the raspberries, and stir gently to combine. Spoon mixture into pan, then, using a spoon, level top.

Step 2

Place figs, cherries and remaining raspberries in a bowl. Scatter with flour and demerara sugar, toss to combine, then scatter over top of cake.

Step 3

Bake cake for 1 hour or until a skewer inserted into centre comes out clean. Cool cake in pan for 20 minutes.

Step 4

Scatter with extra raspberries, if using. Serve with yoghurt and mascarpone

Avocado and vegetable rice-paper rolls

Ingredients            

8 small rice-paper wrappers

1/2 cup shredded iceberg lettuce

3/4 cup (50g) beansprouts, trimmed

1 small carrot, peeled, grated

1 medium Lebanese cucumber, peeled, cut into ribbons (see note)

1 medium avocado, peeled, cut into strips

Sweet chilli sauce, to serve

Method                           

Step 1

Pour warm water into a heatproof bowl until half full. Dip 1 rice paper wrapper in water. Place on a flat surface. Stand for 20 to 30 seconds or until soft enough to roll without splitting.

Step 2

Place one-eighth of lettuce along 1 edge of 1 wrapper. Top with one-eighth each of beansprouts, carrot, cucumber and avocado. Fold in ends. Roll up firmly to enclose filling. Cover with a damp tea towel to prevent roll drying out. Repeat with remaining wrappers, lettuce, beansprouts, carrot, cucumber and avocado. Serve with sweet chilli sauce.

Prosciutto & zucchini pies with feta

Ingredients            

Olive oil spray

24 thin slices prosciutto

12 eggs

2 tablespoons chopped fresh chives                          

2 small zucchini, trimmed, thinly sliced diagonally                           

24 cherry tomatoes, halved

200g Lemnos Full Cream Feta, crumbled

Fresh basil leaves, to serve

Method

Step 1

Preheat oven to 180°C. Spray twelve 150ml-capacity muffin pans with oil. Line each pan with 2 slices of prosciutto, slightly overlapping.

Step 2

Whisk the eggs in a large jug. Stir in the chives and season with pepper. Divide the egg mixture among the prepared pans. Top with zucchini and tomato. Bake for 25-30 minutes or until the egg is just set. Set aside for 10 minutes to cool slightly.

Step 3

Run a sharp knife around the inside edge of each pan to remove the pies. Top with feta and basil leaves.

Barbecued sausage rolls with caramelised onions

Ingredients 

          

2 tablespoons olive oil

2 red onions, halved, thinly sliced                           

2 tablespoons balsamic vinegar                           

12 chipolata sausages                           

12 small dinner rolls, split                           

3 tablespoons Dijon mustard                           

12 flat-leaf parsley sprigs

Method

Step 1

Heat oil in a fry pan over medium heat. Add onion and cook, stirring, for 10-12 minutes until softened and browned. Increase heat to high, add balsamic and stir over high heat for 2-3 minutes to caramelise. Transfer to a bowl, season well, then cool. The caramelised onion will keep, covered in the fridge, for up to 5 days.

Step 2

Cook sausages on a barbecue preheated to medium for 8-10 minutes, turning until browned and cooked through. (Or preheat oven to 180C and cook for 15-20 minutes on an oiled baking tray). Allow to cool.

Step 3

To serve, lightly pack each dinner roll with caramelised onion. Add sausage, top with mustard and tuck in a sprig of parsley.

Argentinian steak sandwiches

Ingredients 

          

3 x 200g beef sirloin steaks, at room temperature

1 tablespoon olive oil                           

3 half baguettes or                           

6 large bread rolls                           

150g (1/2 cup) whole-egg mayonnaise                           

1 butter lettuce, washed, leaves separated                           
1 avocado, halved, thinly sliced                           

Chimichurri sauce

125ml (1/2 cup) olive oil                           

80ml (1/3 cup) red wine vinegar                           

1 eschalot, finely chopped                           

1 ripe tomato, peeled, seeded, finely chopped                           

2 cloves garlic, finely chopped                           

1 cup chopped flat-leaf parsley                           

1 teaspoon dried oregano                           

1 red bird’s-eye chilli, seeded, finely chopped

Method 

Step 1

To make chimichurri sauce, combine all ingredients and 1/4 teaspoon salt in a bowl.

Step 2

Preheat a chargrill pan or barbecue over medium–high heat. Brush steaks with oil, then season with salt and pepper. Cook steaks for 2 minutes each side for medium-rare or until cooked to your liking. Cover loosely with foil and rest for 5 minutes.

Step 3

Cut a slit lengthwise along top of baguettes, cutting almost to base, then prise open without splitting. Brush inside with mayonnaise, then fill with lettuce and avocado. Thinly slice steaks across the grain, then divide among sandwiches. Spoon over sauce to serve.

Pork and apple sausage rolls

Ingredients 

          

2 teaspoons olive oil                           
1 small red onion, finely chopped                           

1 garlic clove, crushed                           

300g Italian pork sausages                           

200g pork mince                           

1 teaspoon caraway seeds                           

2 granny smith apples, grated                           

2 sheets frozen ready-rolled puff pastry, partially thawed                           

1 egg, lightly beaten                           

tomato sauce, to serve

Method   

                       
Step 1                           

Preheat oven to 200°C. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, for 2 minutes or until tender. Set aside to cool.

Step 2                           

Cut 1 end from sausage casings. Squeeze meat into a bowl (discard casing). Add mince, caraway seeds and onion mixture. Using hands, squeeze excess moisture from apple. Add apple to mince mixture. Season with salt and pepper. Mix well.

Step 3

Place 1 pastry sheet on workbench and cut in half horizontally. Spoon one quarter of the mince mixture along 1 long edge of each pastry piece. Brush pastry edges with egg and roll up tightly to enclose filling. Cut each roll in half. Brush tops with egg. Place rolls, seam side down, on a baking tray lined with baking paper. Repeat with remaining pastry, mince mixture and egg.

Step 4

Bake sausage rolls for 20 minutes or until golden and puffed. Serve with sauce.

Cannellini bean and lemon salad

Ingredients     

2 x 400g cans cannellini beans, drained, rinsed                           
400g can chickpeas, drained, rinsed                           
400g can lentils, drained, rinsed                           
1/2 cup chopped fresh flat-leaf parsley leaves                           
1 tablespoon finely chopped fresh chives                           

Dressing

2 teaspoons finely grated lemon rind

1 tablespoon lemon juice

2 tablespoons olive oil                           

1 small garlic clove, crushed

Method             

Step 1

Combine beans, chickpeas, lentils, parsley and chives in a bowl.

Step 2

Make dressing Place lemon rind, lemon juice, oil and garlic in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.

Step 3

Toss dressing through salad. Serve.

Chicken Caesar baguettes

Ingredients                           

8 slices prosciutto                           

1 tablespoon olive oil                           

4 single chicken breast fillets, halved horizontally

1 x 45g can anchovy fillets, drained

250g (1 cup) good-quality whole egg mayonnaise

2 tablespoons fresh lemon juice

2 teaspoons Worcestershire sauce

2 teaspoons Dijon mustard

2 (about 340cm each) large baguettes (French breadsticks)

3 baby cos lettuces, leaves separated, washed, dried

80g shaved parmesan

Method                          

Step 1

Place the prosciutto in a non-stick frying pan over medium-high heat. Cook for 1-2 minutes each side or until golden and crisp. Drain on paper towel. Set aside to cool. Break into medium-sized pieces.

Step 2

Heat the oil in the frying pan over medium-high heat. Add the chicken and cook for 4 minutes each side or until golden and cooked through. Set aside for 5 minutes to rest. Thinly slice diagonally across the grain.

Step 3

Coarsely mash the anchovies. Combine the mayonnaise, lemon juice, Worcestershire sauce, mustard and anchovies in a bowl.

Step 4

Cut the baguettes lengthways (do not cut all the way through) and spread with the mayonnaise mixture. Divide the lettuce, chicken, prosciutto and parmesan among the baguettes. Press to close. Cut each baguette crossways into 4 portions. Use kitchen string to tie at regular intervals to secure filling. Serve.

Broccolini & bacon tart

Ingredients            

265g (1 3/4 cups) plain flour

125g butter, chilled, chopped

2-3 tablespoons chilled water

4 short-cut bacon rashers, thinly sliced

65g (3/4 cup) coarsely grated cheddar

1 bunch broccoli, trimmed

4 eggs

125ml (1/2 cup) pouring cream

Method                          

Step 1

Process flour and butter in a food processor until the mixture resembles fine breadcrumbs. Gradually add water until mixture just comes together. Roll out on a lightly floured surface until 5mm thick. Line an 11.5 x 34cm fluted tart tin, with removable base, with pastry. Trim the excess. Place in fridge for 30 minutes to rest.

Step 2

Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 3-4 minutes or until light golden. Transfer to a plate lined with paper towel.

Step 3

Preheat oven to 200°C. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until light golden. Reduce oven temperature to 160°C.

Step 4

Place the tin on a baking tray. Sprinkle half the bacon and half the cheddar over the pastry case. Arrange the broccoli on top, trimming to fit if necessary. Whisk the eggs and cream in a bowl until well combined. Pour over the broccoli. Sprinkle with remaining bacon and cheddar. Bake for 35 minutes or until just set.

Banana muffins with peanut butter icing

Ingredients

                        

375g (2 1/2 cups) self-raising flour

1/2 teaspoon baking powder                           

200g (1 cup, firmly packed) dark brown sugar                           

2 eggs                           

400g mashed banana                           

2 teaspoons finely grated lemon rind                           

2 tablespoons fresh lemon juice                           

200ml canola oil                           

125ml (1/2 cup) milk                           

250g ctn Spreadable Cream Cheese                           

2 tablespoons smooth peanut butter                           

45g (1/4 cup) pure icing sugar                           

Dried banana chips, to decorate

Method           

              

Step 1

Preheat oven to 180°C. Line ten 250ml (1-cup) capacity muffin pans with paper cases. Sift the flour and baking powder into a large bowl. Stir in the sugar. Make a well in the centre. Add the egg, banana, lemon rind, lemon juice, oil and milk. Stir until just combined

Step 2

Divide the mixture among the prepared pans. Bake for 20 minutes or until golden. Set aside in the pans for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

Step 3                           

Use an electric beater to beat the cream cheese, peanut butter and icing sugar in a bowl for 4 minutes or until pale and creamy.

Step 4

Spread icing over muffins and top with banana chips.

Lemongrass chicken rolls

Ingredients

              

2 tablespoons lime juice

1 tablespoon lemongrass paste

1 1/2 teaspoons fish sauce

2 garlic cloves, crushed

650g chicken thigh fillets, trimmed

2 tablespoons white wine vinegar

1 1/2 teaspoons caster sugar

2 French shallots, peeled, halved, thinly sliced

2 small carrots, peeled, grated

1 Lebanese cucumber, seeded, cut into matchsticks

4 x 15cm-pieces French breadstick (baguette), split

65g (1/4 cup) whole-egg mayonnaise

1/4 teaspoon finely grated lime rind

1 teaspoon lime juice

Method

Step 1

Combine lime juice, lemongrass, fish sauce and garlic in a dish. Season with pepper. Add the chicken and turn to coat. Cover and place in fridge for 10 minutes to marinate.

Step 2

Meanwhile, whisk the vinegar and sugar in a bowl. Season. Stir in shallot. Set aside for 5 minutes to develop the flavours. Stir in carrot and cucumber.

Step 3

Preheat a barbecue grill or chargrill on medium-high. Cook the chicken, turning, for 10-12 minutes or until cooked. Transfer to a plate. Cover. Rest for 5 minutes. Cut into 1cm-thick slices.

Step 4

Cook bread on grill, turning, for 2 minutes or until warmed through.

Step 5

Combine mayonnaise, lime rind and juice in a bowl. Season. Spread over bread. Fill with chicken and salad.

Picnic cob

Ingredients
                       

1 avocado, coarsely chopped

2 teaspoons lemon juice

1 round loaf crusty bread

80g (2 cups) baby spinach leaves, shredded

120g Lemnos Full Cream Feta, thinly sliced

180g roasted capsicum, sliced

 80g thinly sliced mild salami or prosciutto

1 ripe tomato, seeded, coarsely chopped

Method                           

Step 1

Use a fork to mash the avocado and the lemon juice in a bowl until smooth. Trim the top from the bread. Scoop out the centre, leaving a 3-4cm thick shell. Spread the avocado mixture over the base.

Step 2

Place a layer of spinach over the avocado and top with the feta. Continue layering with the capsicum, salami and tomato. Replace the top and press down firmly. Wrap the cob in plastic wrap and place in the fridge for 4 hours to develop the flavours.

Salmon rillettes

Ingredients  
               

 170g-piece skinless salmon fillet

 40g butter, at room temperature

 100g smoked salmon, coarsely chopped

 1 tablespoon crème fraiche or sour cream

 2 teaspoons chopped fresh chives

 2 teaspoons chopped fresh dill

 White pepper

 French bread stick (baguette), toasted, to serve

 Picked watercress sprigs, to serve

Method

Step 1

Place the salmon in a frying pan and cover with cold water. Bring to a simmer over medium heat. Simmer for 2 minutes. Turn the salmon and set aside in the poaching liquid to cool. Use a slotted spoon to transfer to a plate. Flake into small pieces.

Step 2

Process butter in a food processor until smooth. Add the flaked salmon, smoked salmon and creme fraiche or sour cream. Process until coarsely chopped. Add chives and dill. Process to combine. Season with salt and white pepper. Transfer to a 500ml (2-cup) jar. Spread on bread. Top with watercress.

Beetroot and goat's cheese focaccia

Ingredients 

              

2 teaspoons (7g/1 sachet) dried yeast

1 teaspoon caster sugar

375ml (1 1/2 cups) warm water

450g (3 cups) bread & pizza plain flour

2 teaspoons table salt

2 tablespoons olive oil

2 bunches baby beetroot, trimmed leaving 2cm of stem attached, scrubbed

80ml (1/3 cup) Nudie with Veggies Beetroot, Apple, Carrot, Pineapple & Mint juice

55g (1/4 cup) caster sugar, extra

1/2 teaspoon lemon juice

Sea salt flakes, to sprinkle                           

120g pkt goat's cheese, crumbled                           

Beetroot micro herbs, to serve

Method                      
    

Step 1

Combine yeast, sugar and 60ml (1/4 cup) of the water in a small bowl. Set aside in a warm place for 10 minutes or until foamy.

Step 2

Combine the flour and salt in a large bowl. Make a well in the centre. Add the yeast mixture and remaining water. Use your hands to bring the dough together. Turn onto a clean work surface. Knead for 10 minutes or until dough is smooth and elastic. Brush a large bowl with a little of the oil. Add the dough. Cover with a tea towel. Set aside in a warm draught-free place to prove for 1 hour or until doubled in size.

Step 3

Lightly grease a large baking tray with some more of the olive oil. Gently place the dough onto the tray and push into an oval about 18 x 29cm. Cover and set aside to prove for 45 minutes or until risen slightly.

Step 4

Meanwhile, cook beetroot in a large saucepan of boiling water for 25 minutes or until tender. Drain and peel under cold running water. Halve or quarter the beetroot.

Step 5

Gently fold the dough into thirds and turn upside down, pressing into a slightly larger oval. Firmly press the beetroot pieces into the bread. Cover and set aside to prove for 30 minutes.

Step 6

Preheat oven to 250°C/230°C fan forced. Place a deep tray of water in the base of the oven (this creates steam which helps the bread develop a crisp and shiny crust). Drizzle remaining oil over the bread and sprinkle with sea salt flakes. Bake on the highest shelf for 20 minutes or until bread is golden and sounds hollow when tapped on the base. Set aside to cool.

Step 7

Meanwhile, stir the juice and extra caster sugar in a small saucepan over low heat for 5 minutes or until the sugar dissolves. Bring to the boil and simmer rapidly for 5-6 minutes or until thick and syrupy. Stir in the lemon juice.

Step 8

Sprinkle the goat's cheese and small beetroot leaves over the focaccia. Drizzle the beetroot syrup over the focaccia.

Black Olive Tapenade with Figs and Mint     

Ingredients

3/4 cup pitted oil-cured black olives

3/4 cup pitted Kalamata olives

6 small dried figs, coarsely chopped

2 tablespoons capers, rinsed

2 small garlic cloves, crushed

1/4 cup packed mint leaves

4 anchovy fillets

1/4 cup extra-virgin olive oil

Kosher salt

Freshly ground pepper

Bagel chips, for serving

Method

In a food processor, pulse the olives, figs, capers, garlic, mint, anchovies and olive oil until the tapenade is thick and somewhat chunky. Season with salt and pepper. Transfer the tapenade to a bowl, cover and refrigerate until chilled. Serve with bagel chips.

Curried Chicken Salad with Garam Masala Biscuits     

Ingredients

1 carrot, coarsely chopped

1 onion, coarsely chopped

1 teaspoon black peppercorns

1 bay leaf

4 pounds chicken breast halves, on the bone, with skin

1 cup mayonnaise, plus more for spreading

1 tablespoon curry powder

1 tablespoon fresh lime juice

3 cups red grapes (about 14 ounces), halved

2 celery ribs, preferably from the heart, finely diced

2 tablespoons chopped cilantro

1/4 cup shelled pistachios, toasted (see Note)

Salt and freshly ground pepper

Garam Masala Biscuits

Method

1. Fill a large pot with 3 quarts of water. Add the carrot, onion, peppercorns and bay leaf and bring to a simmer. Add the chicken and simmer over moderate heat until cooked through, about 30 minutes. Transfer the chicken to a plate and refrigerate until cool enough to handle. Reserve the broth for another use.
2. Discard all of the chicken skin. Remove the meat from the bones and cut it into 1/2-inch pieces.
3. In a medium bowl, mix the 1 cup of mayonnaise with the curry powder and lime juice. Stir in the chicken pieces, grapes, celery, cilantro and pistachios and season with salt and pepper. Serve the chicken salad with the Garam Masala Biscuits on the side. Alternatively, split the biscuits in half and spread them lightly with mayonnaise. Mound the chicken salad on the bottom halves and close the sandwiches. Serve right away

Make Ahead

The chicken salad can be refrigerated overnight. Add the grapes and pistachios shortly before serving.

To toast the pistachios, spread them in a pie plate and bake at 350? for 5 minutes.
For a deeper curry flavor, add a tablespoon or two of curry powder or garam masala to the chicken poaching liquid in Step 1. For a shortcut, skip step 1 altogether and start with a plain rotisserie chicken from the market.

Apricot-Prosciutto Focaccia

Ingredients

1/4 c. extra-virgin olive oil + more for bowl

2 (1-pound) balls pizza dough

3 apricots, pitted and cut in 8 pieces each

1 (3-ounce) log goat cheese, crumbled

Kosher salt

Freshly ground black pepper

4 slices prosciutto, torn

1 c. arugula leaves

Method

1. Lightly grease a bowl. Knead dough together just until combined and smooth. Place in prepared bowl; cover and let rest in a warm place, 1 1/2 to 2 hours.
2. Roll and stretch dough to fit a 10"-x-15" jellyroll pan. Cover and let rest in a warm place, 25 to 30 minutes.
3. Preheat oven to 425 degrees F. Press fingertips into dough making small indentations. Drizzle oil over dough (allowing some to seep under dough). Top with apricots and goat cheese, pressing lightly into dough. Season with salt and pepper.
4. Bake until golden brown, 25 to 30 minutes. Cool, in pan, on a wire rack for 15 minutes.
5. Transfer to a cutting board. Top with prosciutto and arugula, and cut into 12 pieces.