Donna Hay packs an al fresco feast

THESE portable snacks are perfect to take to the park, beach or a friend's backyard picnic.

donna hay picnic

THESE portable snacks are perfect to take to the park, beach or a friend's backyard picnic.

ORANGE DRIZZLE CUPCAKES

1 1/4 cups self-raising flour, sifted
3/4 cup caster sugar
100g unsalted butter, softened
2 eggs
2 tablespoons orange juice
2 tablespoons finely grated orange rind
11/2 teaspoons vanilla extract
1/4 cup orange juice, extra
Icing sugar, for dusting
 
Preheat oven to 160°C. Place the flour, 1/2 cup of caster sugar, the butter, eggs, orange juice, orange rind and vanilla in an electric mixer and beat, on medium, for 2 minutes or until pale and creamy. Line 12 x 1/2-cup capacity muffin holes with paper cases and spoon in the cupcake mixture. Bake for 20–24 minutes or until cooked when tested with a skewer. Place the cupcakes on a wire rack. Place the extra orange juice and remaining caster sugar in a bowl and stir until the sugar is dissolved. Using a fine skewer, poke holes in the cupcakes and drizzle the orange juice mixture over the cakes. Allow to cool completely. Dust with icing sugar to serve. Makes 12.

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HARISSA LAMB PIES WITH DUKKAH

600g lamb mince
2 garlic cloves, crushed
1 tablespoon harissa paste
1/4 cup currants
100g fetta cheese, crumbled
1 cup breadcrumbs
1 egg
Sea salt and cracked black pepper
4 sheets store-bought butter puff pastry
1 egg, extra, lightly beaten,
2 teaspoons store-bought dukkah

Preheat oven to 200°C. Place the mince, garlic, harissa paste, currants, fetta, breadcrumbs, egg, salt and pepper in a bowl and mix to combine. Place 1 pastry sheet on a lightly greased baking tray lined with non-stick baking paper. Spoon half the mince mixture down the centre of the pastry. Top with another pastry sheet and trim the edges. Using a fork, press the edges firmly to seal. Brush the top with egg and sprinkle with half the dukkah. Repeat with the remaining ingredients. Bake the pies for 28–30 minutes or until golden and cooked through. Slice to serve. Makes 2.

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CHICKEN AND POTATO SALAD JARS

800g chat potatoes
1 cup Greek-style natural yoghurt
1/2 cup chopped dill
1 garlic clove, crushed
1 tablespoon lemon juice
sea salt and cracked black pepper
100g baby rocket leaves
2 Lebanese cucumbers, sliced
600g cooked chicken, shredded

Place the potatoes in a medium saucepan of cold, salted water and bring to the boil. Cook for 18–20 minutes or until tender. Drain and allow to cool completely. Thickly slice and set aside. Place the yoghurt, dill, garlic, lemon juice, salt and pepper in a bowl and mix to combine. Add the potatoes and mix to coat. Layer the potatoes, rocket, cucumber and chicken in 4 x 500ml jars. Serves 4.