Picnic for 2 Wraps & Trifles for the Remoska

Serves 2

These recipes have been kindly sent in by one of our customers, Marilyn Crowch from Shoreham-by-Sea.

Ingredients

Fruit trifles

  • Fruit to make a fruit salad, apples, grapes, kiwi, orange etc.
  • 2½ oz butter
  • 2½ oz caster sugar
  • 1 egg
  • 3 oz ground almonds (or 2 oz ground almonds and 1 oz self-raising flour)
  • Approx. 2 tbsp sherry
  • Double cream to serve

Nutty chicken and bacon wraps

  • Handful of pecan nuts
  • 1 chicken portion
  • few rashers streaky bacon
  • 1 egg
  • 2-3 tbsp sieved gram (chick pea) flour
  • milk, to make a batter
  • 1½ dessertspoons mayonnaise
  • 2-3tbsp creme
  • Lettuce hearts to serve

Instructions

Fruit trifles

  1. Make a really nice mixed fruit salad with added fruit juice.
  2. Switch the Remoska on. Cream butter and sugar, beat in the egg and then the ground almonds (or flour and almonds mix). Bake the mixture until done. Remove and cool on a wire rack. Wipe the Remoska clean if you are going straight on to make the nutty chicken and bacon wraps.
  3. To prepare the trifles, cut circles from the almond sponge to fit the base of an individual picnic bowl with lid. Pour the sherry over the sponge top with the fruit salad. Pack some double cream in a chilled vacuum flask to pour over the top of each dish when serving.

Nutty chicken and bacon wraps

  1. Put the pecans into the Remoska, switch on and toast them. Remove the nuts, leaving the Remoska switched on.
  2. Cook the chicken portion through thoroughly, until any juices run clear. Remove the chicken and reserve any juices.
  3. Add the rashers of streaky bacon and cook until crisp. Remove them and add any juices to the reserved chicken ones, leaving the Remoska on.
  4. Make a batter from the gram flour, egg and milk. Pour half of this batter into the Remoska and cook until done, remove to a cooling rack, pour in the rest of the batter, first adding a little of the chicken and bacon cooking juices if the pan looks dry. Cook the other wrap, remove to cool. Switch off the Remoska and clean it.
  5. When the chicken is cold, remove the meat and chop into small pieces. Snip up the bacon and break up the nuts.
  6. Mix the mayonnaise into the creme , snip in plenty of fresh herbs (eg sage, thyme, chives), stir in the chicken, bacon and nuts. Season lightly.
  7. Wash some lettuce hearts to to eat separately (or add them to the filling in the wraps) spread the filling over the two wraps and roll up.