RECIPES: Prepare a complete Valentine’s Day picnic

Caramelised fig and prosciutto salad. photo: thinkstock

IF YOU didn't notice, Valentine's Day is tomorrow. If you're wondering what to buy your loved one, don't. My suggestion: take a few of these recipes, a bunch of flowers and maybe a sneaky bottle of bubbles and go on a picnic.


Fresh oysters with mango salsa

INGREDIENTS:

  •  12 fresh local oysters  
  •  1/2 mango cheek, diced  
  •  1 tbs red onion, diced  
  •  1/4 avocado, diced  
  •  1 tsp coriander, chopped  
  •  1/2 lime, juiced  
  •  pinch sea salt flakes

METHOD: Mix the mango, onion, avocado, coriander, lime and salt together in a bowl and top the oysters with the mix. Make sure you keep them on ice.


The perfect picnic sandwich

INGREDIENTS:

  •  1 foot-long baguette  
  •  6 semi-dried tomatoes  
  •  50g feta, crumbled  
  •  6 slices salami  
  •  2 tbs homemade rocket pesto. Pesto recipe:
  •  1 handful rocket  
  •  1 tbs parmesan  
  •  2 tbs cashews  
  •  1/4 lemon, juiced  
  •  2-3 tbs olive oil  
  •  salt and pepper to taste

METHOD: To make the pesto, place all ingredients in a food processor and pulse until all mixed together. Next, cut baguette in half lengthways and spread the pesto over the two sides. On the bottom half layer the rest of the ingredients and close the bun. Wrap in baking paper and tie together with string. Cut in half and share at your picnic.


Caramelised fig and prosciutto salad

INGREDIENTS:

  •  3 figs, cut into 4 wedges  
  •  50g crumbled feta  
  •  200g rocket  
  •  40g brown sugar  
  •  4 slices prosciutto, torn into chunks  
  •  15ml balsamic vinegar  
  •  15ml extra virgin olive oil

METHOD: Place the cut figs on an oven tray and sprinkle with sugar. Place figs under the grill on high for 3-5 mins or until sugar has melted and started to bubble. Remove and allow to cool. In a salad bowl place the rocket, feta, prosciutto and the figs. Drizzle with the olive oil and balsamic.


Chocolate-dipped strawberries with Nutella filling

INGREDIENTS:

  •  200g dark chocolate  
  •  1 punnet strawberries  
  •   1/4 cup crushed hazelnuts  
  •   1/2 cup Nutella

METHOD: In a double boiler, melt the chocolate. Dip the strawberries one at a time into the chocolate and then into the crushed hazelnuts so they stick to the chocolate. Sit on baking paper until chocolate is set. When set cut the top off the strawberries and with a melon baller, scoop out some of the inside. Place Nutella in a piping bag and fill the centre of the strawberries.


Summer lovin' bubbles

INGREDIENTS:

  •  1 punnet raspberries  
  •  1 tbs sugar  
  •  60ml orange liqueur (or fresh squeezed orange juice)  
  •  3 passionfruit, pulp removed  
  •  1 bottle of your favourite bubbles (or soda water for a non-alcoholic option)

METHOD: Place the raspberries, sugar and orange liqueur in a food processor and pulse until combined. Stir in passionfruit pulp. Place 1-2 tsp mix in bottom of wine glass and top with the bubbles.



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