The whole point of a picnic is to be casual about it, unfussy – a literal walk in the park. Or is it? When food is like a religion to you, like it is to the French, every detail matters, just as it does with any gathering. And when it’s a romantic feast, it’s even more important. But that doesn’t mean you need to go overboard. Choose three staples you want to shine at your picnic. With a French-style picnic, that always includes baguette, which must be fresh, crusty on the outside and light and fluffy on the inside. In the south of France, olives are obligatoire, and their quality must be excellent (and usually come with a story). And then, of course, provided you’re not vegan, a beautiful terrine or pâté and will anchor your spread with a satisfying savoury-ness. For the rest, choose sexy, bite-sized morsels that don’t make (too much) of a mess.
Chicken Liver Pâté and French Baguette AND MARINATED OLIVES
Prep Time: 20 hours (overnight proving) | Cooking time: 45 min | Serves 2
INGREDIENTS
for the baguette
250 g (270 ml) bread flour
5 ml salt
2,5 ml yeast, instant
7,5 ml honey
180 ml water, lukewarm
flour for dusting
5 ml olive oil, for brushing
for the chicken liver pâté
20 ml butter
1 small onion, finely chopped
1 clove garlic, finely chopped
250 g chicken livers
2 sprigs fresh thyme leaves
salt and freshly ground black pepper
20 ml brandy
125 ml cream
for the marinated olives
50 g green olives
50 g kalamata olives
1 rosemary sprig
5 ml lemon zest
50 ml olive oil
METHOD
for the baguette
Baking bread for someone special or especially yourself can seem like a daunting task on its own, but it all comes down to that wonderful feeling of the ingredients slowly transforming into a dough in your hands, challenge yourself by making this bread by hand.
In a large bowl add all the dry ingredients together and be careful not to add the salt directly on top of the yeast. Mix the honey together with the lukewarm water in a large jug using a balloon whisk. Start by slowly adding the water to the dry ingredients while stirring with your other hand to incorporate the water.
Mix all the ingredients together until a sticky dough is formed. This will be the starter to your dough, allow to rest in the fridge overnight, recommend at least 12 hours for the process.
Remove the dough from the fridge and place it on a surface that is lightly sprinkled with flour. Knead the dough using the heel of your hands, slightly stretching the dough as you knead. Continue for about 4 – 6 minutes or until the dough is smooth. This is a gentle process where we allow the gluten to develop. Place the dough in a bowl that is lightly brushed with olive oil and allow to prove for 1 hour or until double in size. Flip the dough around and prove for another 45 minutes.
Divide the dough into two or three equal parts and shape it into a ball. Start rolling the dough into the baguette shape and place it on a lined baking tray to prove for 30 – 45 minutes before baking. While the bread is proving for the last time, preheat the oven to 220°C. Place a large tray with water at the bottom shelve of the oven to create steam – make sure the water doesn’t evaporate completely before placing the bread in the oven.
The baguette can be dusted with flour before scoring the bread using a very sharp blade. Place the bread in the oven and turn the temperature down to 190°C. Bake for 35 – 40 minutes or until the bread feels light when you pick it up or has a hollow sound when lightly tapping the bottom of the bread.
for the marinated olives
Place all the ingredients together in a small container in the fridge overnight to marinade.
for the chicken liver pâté
Melt the butter in a saucepan. Add the onion and garlic and fry until soft and translucent. Add the chicken livers and thyme. Gently stir the livers while frying. The livers must still be pink on the inside. Season with salt and pepper. Add the brandy and fry for 30 seconds. Flame the brandy. Take off the heat and place in a food processor. Blend until smooth, add the cream and blend. Pass the mixture through a fine sieve. Set the mixture inside a glass jar in the fridge for 1 hour before setting the jelly on top.
FRENCH PICNIC STAPLES
Bread (especially baguette)
Olives
Charcuterie
Terrines & Pâté
Cheese
Crudité – fresh veg sticks or fruit
OUR FAVOURITE CHEESES
SOUTH AFRICAN
Dalewood Lanquedoc
Belnori Kilomanjaro
Belnori Kalabash
Dalewood Boland
Langbaken karoo Blue
Forest Hill Manchego
Klein Rivier Stanford
FRENCH
Comte – minimum of 24 months matured
Morbier
Reblochon
Epoisses
Mimolette
Tome de Savoie
SHOP OUR PICNIC FAVOURITES
SHOP MY COLLECTION
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JAN the JOURNAL Volume 13
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JAN Chef’s Knife
R599.00 -
JAN Steak Knife Set
R1,499.00
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