Summer is here and that means more time to get outdoors with your family and friends. There is nothing better than a lazy Sunday walk followed by a delicious picnic in the park, on the mountain, or at the beach.
If you’re out of ideas of what food to pack, Rhodes Quality has you covered with convenient, easy-to-make and wholesome goodness that is sure to put an end to the cries of ‘oh no not another tuna sandwich.’
Try these quick tasty, sweet, and savoury treats the next time you are packing a basket to head outdoors: from a gherkin cheese ball to crispy chicken and avocado wraps or Hawaiian pizza pancakes, jam filled shortbread cookies or a chickpea trail mix; there’s something for everyone.
Gherkin cheese ball
No-stress appetiser, perfect for outdoor dining.
| Ingredients (serves 8) |
Method |
- 130 g (± 8 whole) Rhodes Quality Sweet & Sour Whole Gherkins, chopped
- 250 g (1 tub) plain cream cheese
- 80 ml (⅓ cup) sour cream
- 250 g (1 cup) grated cheddar cheese
- 2.5 ml (½ tsp) garlic powder
- 45 ml (3 Tbsp) flat leaf parsley, chopped
- salt and freshly cracked black pepper
- 100 g (1 cup) pecan nuts, chopped
- To serve: crackers or bread
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- Place the cream cheese and sour cream in a large bowl and mix until smooth.
- Stir in the sour cream, cheddar and garlic powder until evenly mixed.
- Add the Rhodes Quality Sweet & Sour Whole Gherkins and the parsley and stir to mix.
- Season to taste.
- Chill the mixture for 30 minutes.
- Spoon the mixture onto a sheet of plastic wrap and use the plastic wrap to shape the mixture into a ball.
- Roll the ball in the chopped nuts.
- Serve with crackers or fresh baguette.
- To prepare for a picnic: Roll the mixture into individual small balls.
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Crispy chicken and beetroot wrap
Crunchy and fresh, these are an excellent wholesome meal on their own. Prepare and wrap individually ready for your picnic.
| Ingredients (serves 4) |
Method |
- 250 ml (1 cup) Rhodes Quality Sliced Beetroot in Vinegar, drained
- 250 ml (1 cup) Hinds Southern Coating Original
- 400 g chicken breast fillets, sliced into even strips
- 125 ml (½ C) all-purpose flour
- 2 eggs, beaten
- oil for frying
- Wraps
- 4 wraps
- 500 ml (2 cups) mixed salad greens, washed
- To serve: lemon wedges and mayonnaise (optional)
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- Toss the chicken strips in the flour and shake off any excess.
- Dip the chicken strips in the egg and then toss in the Hinds Southern Coating until evenly coated.
- Deep fry in hot oil until golden and crispy.
- Drain on a paper towel to remove excess oil.
- Heat the wraps.
- Top with lettuce.
- Top each wrap with a serving of Rhodes Quality Sliced Beetroot in Vinegar.
- Divide the chicken between the wraps.
- Top with mayonnaise if using.
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Chickpea trail mix
Crunchy roasted trail mix, perfect for lunch box munchies, picnics or a hike.
| Ingredients (makes 5 cups) |
Method |
- 1 x 410 g can Rhodes Quality Chickpeas
- 15 ml (1 Tbsp) brown sugar
- 15 ml (1 Tbsp) ground cinnamon
- 250 ml (1 cup) pumpkin seeds
- 100g (1 cup) walnuts, toasted
- 125 ml (½ cup) sunflower seeds
- 125 ml (½ cup) chocolate chips
- 500 ml (2 cups) popcorn
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- Drain and rinse the Rhodes Quality Chickpeas.
- Lay the chickpeas out in a single layer on a clean dish towel.
- Pat as dry as possible and leave to air dry for a further 30 minutes.
- Place the chickpeas on a baking sheet that has been lined with baking paper.
- Roast in an oven that has been preheated to 180°C for 10 minutes.
- Mix together the brown sugar and the cinnamon.
- Remove the chickpeas from the oven and toss in the cinnamon sugar.
- Return to the oven and roast for a further 15 minutes or until golden.
- Turn off the oven and leave the chickpeas to cool and crisp.
- Toss the cooled chickpeas with the remaining ingredients.
- Store the trail mix in an airtight container.
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Hawaiian pizza pancakes
Savoury pancakes perfect for packing. You can make these ahead of time, cool and portion to save for later.
| Ingredients (makes 12) |
Method |
- 1 x 50g sachet Rhodes Quality Tomato Paste
- 1 x 440 g can Rhodes Quality Pineapple Pieces in Light Syrup, drained
- 250 g (2 cups) self-raising flour
- 1 ml (¼ tsp) salt
- 300 ml (1 cup +3 Tbsp) milk
- 1 egg
- 150 g ham, chopped
- sunflower oil for frying
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- Sift the flour and salt into a large bowl.
- Whisk together the Rhodes Quality Tomato Paste, milk and the egg.
- Whisk the milk mixture into the dry ingredients, beating until a smooth thick batter.
- Stir in the Rhodes Quality Pineapple Pieces and the ham.
- Allow the batter to stand for 10 minutes.
- Heat a little oil in a non-stick frying pan over medium heat.
- Use a 65 ml measuring cup to scoop the batter onto a non-stick pan and shape quickly into rounds.
- Fry only two pancakes at a time.
- Cook until the pancakes have bubbles on the top, then flip them over and cook for an additional minute.
- Repeat with the remaining batter.
- Cool, portion and freeze for later use.
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