Ahead of this year’s Land Rover Burghley Horse Trials, which takes place this weekend, title sponsor Land Rover has collaborated with TV chef James Martin to encourage Burghley spectators to go the extra mile with their picnics.
You can read James’ Top 5 Tailgate Picnic Tips here and we’ve included the recipes for two of James’ recipes below – the Burghley Bloomer and Teriyaki Steak.
How many of these will we be seeing included in picnics this weekend we wonder? We’re certainly going for a wander around the Land Rover Tailgate Picnic Competition on cross-country day to see how to picnic in style!
THE BURGHLEY BLOOMER
Ingredients
- 1 x large round loaf of bread
- 200g of pesto
- 2 x balls of buffalo mozzarella, torn
- Selection of chargrilled vegetables, sliced lengthways: 1 x aubergines, 2x courgettes, 2x red/yellow peppers
- 2 x chicken breast, cut into strips
- A handful of rocket leaves
- Raw red onion – sliced
- 1x beef tomato, sliced
- Salt & pepper
Method
- Cut a hole in the top of the loaf of bread and hollow it out so all you are left with is the crust and a lid. The idea being that it becomes like a container
- Generously spread the pesto on the base of the hollowed loaf
- Layer the mozzarella on top of the pesto, and then the chargrilled vegetables, followed by the chicken, rocket leaves, onions and tomatoes
- Season with a little bit of salt and pepper
- Press it down nice and flat so that you can fit as much filling as possible into the loaf
- Repeat steps 2-5 so that the loaf is brimming with ingredients
- Place the lid on top of the loaf and then wrap it tightly in cling film
- The longer this can be left in the cling film the better it will taste, so pack it into the picnic in the back of the car and leave it alone until you are at your picnic destination
- When you are ready to eat, remove the cling film and then slice it up in to chunks to serve
TERIYAKI STEAK
Ingredients
- 125ml/4oz Shaoxing rice wine (or you can use dried sherry as an alternative)
- 125ml/4oz mirin
- 125ml/4oz dark soy sauce
- 3 tbsp caster sugar
- 2x large rib eye steaks
Method
- For the marinade, take a clear plastic sealable food bag and add the Shaoxing, mirin, soy sauce and caster sugar
- Seal the bag and give it a shake so that all the ingredients mix together
- Place the rib eye stakes into the bag, making sure they are fully immersed in the marinate, seal it up and pack in the picnic and leave it in the back of the car until you arrive at your destination
- Once your BBQ is ready, take the steaks out of the bag and place them straight onto the BBQ
- Cook on each side for a few minutes, depending on how you like your steak cooked
- Once cooked, sprinkle with sesame seeds and chopped coriander and then slice the beef into strips to serve
