Hairy Bikers’ Best of British episode 7 – Picnics: Here, they explore our national love of picnics and everything that goes in it. With their unique banter and camaraderie, the hairy duo create their ultimate al fresco lunch at Beaufort Polo Club; find out how our summer obsession evolved; celebrate picnic classics such as the cornish pasty and the scotch egg; bake a luxurious dundee cake, and make a country terrine that would play centre stage in any outdoor feast.
Hairy Bikers’ Best of British episode 7 – Picnics recipes:
This delicious afternoon cake is best served with a hunk of cheese and a hot cup of tea.
- Preheat the oven to 150C/140C Fan/Gas 2. Grease and double-line a 20cm/8in loose-based deep cake tin with greaseproof paper.
- Beat the butter and soft light brown sugar in a food processor for 3–4 minutes, or until very light and fluffy.
- Add the marmalade and mix for a few seconds. Slowly add the eggs, one at a time, beating well after each addition.
- Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries with a large metal spoon. Add the whisky or milk and mix until well combined.
- Spoon the mixture into the cake tin, smooth the surface and carefully arrange the blanched almonds in circles on top.
- Bake for 1½–2 hours, or until well risen, firm and golden-brown. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)
- Leave the cake to cool for 10 minutes, then remove from the tin, peel off the lining paper and set aside to cool on a wire rack. Sprinkle with granulated sugar. Store in a cake tin and eat within 4–5 days.
Coarse country terrine
Don’t be put off by making a terrine – they’re really easy once you know how. Equipment and preparation: You’ll need a 1.1 litre/2 pint lidded terrine mould.
- Put half the pork shoulder, half the pork belly, half the bacon, the liver and garlic in a food processor and blend until smooth. Add the remaining pork shoulder, pork belly, bacon and pulse until roughly chopped and well combined.
- Transfer to a bowl and stir in the orange juice and zest, brandy and herbs until well combined. Grind the peppercorns and juniper berries together with a pestle and mortar and add to the mixture. Stir until well combined. Cover the bowl with clingfilm and chill in the fridge for 1-3 hours.
- Place the smoked bacon rashers on a board and stretch one at a time with the back of a knife. Put the first rasher diagonally in the terrine mould making sure some overlaps the edge. Place the second rasher diagonally in the opposite corner. Repeat with the remaining rashers, changing the angle slightly with each rasher so that the whole terrine mould is covered with bacon. (This will make the terrine easier to cut.)
- Preheat the oven to 150C/300F/Gas 2. Spoon a third of the pâté mixture into the lined terrine and place half the cornichons neatly on top. (They need to run lengthways down the terrine, so that when the terrine is cut, they form a row of green circles in the centre.
Method part 2
- Spoon another third of the pâté mixture on top of the cornichons and press the surface smoothly and firmly. Cover with a second layer of cornichons and finish with the remaining pâté. Bring the overlapping bacon up and over the pâté to cover the surface.
- Cover with the lid (or aluminium foil if using an ovenproof dish) and place the terrine into a small roasting tin. Add enough just-boiled water to the roasting tin to come 2cm/¾in up the outside of the terrine. Bake in the centre of the oven for 1½ hours.
- To test the terrine is ready, remove from the oven and insert a skewer into the centre. Hold for 10 seconds, then remove and lightly touch the end. The skewer should feel hot. The pâté should also have shrunk away from the sides of the terrine. Remove from the roasting tin.
- Remove the terrine lid, cover with a double layer of aluminium foil and place a couple of cans of beans or some other heavy weights on top. Leave to cool, then chill in the fridge overnight. The next day, turn the pate out onto a board and cut into thick slices. Serve with hot, crusty bread and lots of butter.