Summertime . . . . . and the living is easy . . . and what could be easier than a sandwich (although, obviously, as WE are cooks, they will be posh sarnies!) I don’t know about you but come the heat I definitely want to eat less – and what I do eat, I want to be tasty and full of flavour so I thought this week we could make ourselves a little picnic of nice sandwiches, fresh salad and fruit – and a quick recipe for gooseberry cordial to wash it all down with.
There are so many bread and wraps out there, I am leaving the hard bit of what to use up to you – I’m just going to give you the fillings, a meat, fish and veggie one.
Meat and Pickled Cucumber
- Meat of your choice – leftover roast, specially cut ham, even fish meat will do!
- 1/4 cucumber, thinly sliced 1 tablespoon cider vinegar
- 1 dessertspoon olive oil 1/2 teaspoon brown sugar
Combine the cucumber, vinegar, olive oil, sugar and salt and pepper in a bowl then pile up the meat, cucumber mix and mayo on top.
Smoked Salmon and Salad Sandwich
- 2 ounces cooked salmon 2 ounces smoked salmon, chopped
- 1 tablespoon mayonnaise 1 tablespoon chopped celery
- 1 teaspoon chopped chives 1 teaspoon chopped chives
- 1/2 teaspoon lemon zest (you can zest the whole lemon, squeeze the juice and freeze separately – or you can make yourself a gin and tonic!)
Combine all the ingredients in a bowl and pile up your bread with a dusting of black pepper!
Beets, Spinach and Goats Cheese
- 1 small cooked beetroot 1 dessertspoon olive oil
- good handful of spinach 1 teaspoon red wine vinegar
- 1 ounce goats cheese
Cook the spinach in a tiny bit of water until wilted, stir in the vinegar and cool. Layer up the slice beetroot, spinach, cheese – and munch!
- 250g sugar (Remember, as with the rhubarb cordial, you are only going to use a tiny amount to dilute so don’t panic at the sugar mound!)
- 3 large lemons, zested and juiced
- 350g gooseberries 3 sprigs of mint leaves
In a large pan, gently melt the sugar in 250ml of water. Add the zest, juice, gooseberries and mint leaves and bring to a simmer. Cook until very soft. Strain through a piece of muslin into a bowl. To serve, dilute with water (still or sparkling), ice, more mint and lemon. PS if you can still find them, you could add a couple of elderflower heads whilst cooking