Picnic baguettes


Celebrate picnic season with this tasty recipe

10 mins cooking | Serves 10

Pizza-baguettes.jpg

Ingredients

  • Coriander aioli
  • 1 bunch coriander, roots removed and reserved
  • 1 clove garlic, peeled
  • pinch coarse salt
  • juice of 1 lime
  • ½ cup whole-egg mayonnaise
  • Picnic baguettes
  • 1 stalk lemongrass, white part finely chopped
  • 3cm piece ginger, grated
  • 2 teaspoon peanut oil
  • 200g chicken breast fillet
  • 2 half baguettes, split
  • ½ cup mixed salad leaves
  • 1 tomato, thinly sliced (optional)
  • 12 cooked prawns, peeled
  • ½ avocado, sliced
  • ½ cucumber, thinly sliced
  • sweet chilli sauce, to serve

Method

  1. To make the aioli, wash the coriander and separate leaves from stems. Pound roots in a mortar and pestle with garlic and salt to form a smooth paste. Stir in the lime juice, then whisk in the mayonnaise.
  2. In a small bowl, combine the lemongrass, ginger and oil. Add the chicken breast, turning to coat. Chill 10 minutes.
  3. Cook chicken in a frying pan on medium for 4 to 5 minutes each side until cooked through. Cool and chill until ready to use.
  4. Scoop out some of the bread in each baguette to create a cavity for the fillings. Spread 1 baguette with half the aioli. Then fill with mixed leaves, tomato and prawns. Drizzle remaining aioli over and top with reserved coriander leaves.
  5. Thinly slice the cooled chicken. Fill the remaining baguette with the avocado, cucumber and chicken. Drizzle with sweet chilli sauce.
  6. Cut the baguettes into chunks and secure with folded baking paper or kitchen string. Keep chilled until ready to serve.

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