“The English have enough enthusiasm to overcome all obstacles were picnics are concerned.” By Isak Dinesen
Picnic…Anyone?
Well a picnic is always symbolized with a red and white checked table cloth, a picnic basket and the greenest lawn one ever did see. During the Victorian Era Picnics were enjoyed by the wealthy elite. Well it was understandable at time because the working class barely made enough to eat at their homes, eating out was not an option on the table. Picnics were mostly done during summer because the weather would be lovely. It was the perfect time to let loose without the weather playing a trick. Even now they are still observed. It can be said that picnics have matured. They have evolved. They are now social events and some even have picnic themed weddings.
Picnics are not all about the food even though it’s the main reason why they exist. To enjoy the picnic they are some factors that you have to take into consideration. Dressing is an essential part of a picnic. To enjoy the picnic one has to be comfortable. Formality is not observed like in any meals because you will be sitting on the ground and an expensive dress is not a best idea. The weather has to be taken into consideration unless running and having all the sandwiches turning into a soggy disaster is part of the picnic festivities. Picnics are about who you are with more than anything else. To enjoy the picnic have the best company life has to offer.
A recipe for picnic
Argentina Steak Sandwich
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, and then fill with lettuce and avocado. Thinly slice steaks across the grain, and then divide among sandwiches. Spoon over sauce to serve.
