6 Budget-friendly picnic food recipes

Spring is on our doorstep, and that means picnics are on the horizon. Make these budget-friendly recipe for your next outdoor feast.

Chicken, corn and chive mini quiches

• COOKING TIME: 25mins

Ingredients

• 
  2 eggs
• 
  1 tbsp milk
• 
  2 sheets shortcrust pastry
• 
  125 g roast chicken, shredded
• 
  125 g tin corn, drained
• 
  2 tbsp finely chopped chives
• 
  ¼ cup white Cheddar, grated

Instructions

1

a. Preheat the oven to 180°C. Grease a 12-hole mini muffin tin.  

b. Whisk together the eggs and milk in a jug and season.

c. Gently unroll the pastry and cut out 12 discs using a 7 cm round cookie cutter. Press the discs into pan holes. Divide the chicken, corn and chives between pastry cases. Top with the egg mixture and sprinkle over the cheese.

d. Bake for 25 min or until quiches are set, and the pastry is browned lightly.

Also read: Chicken and corn nachos under 15 minutes 

Phyllo veggie parcels

• COOKING TIME: ± 90mins
• SERVES: 6

Ingredients

• 
  1 tbsp olive oil
• 
  100 g mushrooms, sliced
• 
  2 baby marrows, sliced lengthways
• 
  1 brinjal, sliced lengthways
• 
  3 tbsp tinned chopped tomatoes
• 
  6 sheets of ready-made phyllo pastry, thawed
• 
  20 g butter, melted
• 
  60 g ricotta
• 
  10 g origanum, finely chopped
• 
  10 g parsley, finely chopped

Instructions

1

a. Preheat oven to 180°C and grease a muffin tray.

b. Heat oil in a pan over high heat. Fry the vegetables until al dente, about 10 minutes. 

c. Place the phyllo sheets on top of each other and cut them into 4 squares. Make a pile of squares, with 4 layers of phyllo, brushing melted butter between the layers. Repeat until you have 6 piles.

d. Divide the veggies between the 6 piles, topping each with some ricotta and herbs. Bring the edges of the pastry together and twist to form a bundle.

e. Place each bundle in a hole in the muffin tray. Bake for 12–15 minutes, until golden. 

f. Serve with a green salad.

Also read: 4 Ways to get your kids to eat veggies

Moroccan chickpea salad

• COOKING TIME: 20mins
• CHEF: Kate Turner
• SERVES: 6
• PHOOGRAPHY: Samantha Pinto

Ingredients

For the chickpeas

• 
  1 tin chickpeas, drained and rinsed
• 
  2 tsp olive oil
• 
  1 tsp cumin
• 
  1 tsp paprika
• 
  ¼ tsp ground ginger
• 
  ⅛ tsp cayenne pepper
• 
  ½ teaspoon cayenne pepper (adjust to your desired level of spiciness)

For the salad 

• 
  1 eggplant, sliced
• 
  1 tbsp olive oil
• 
  1 cup couscous, cooked
• 
  1½ cups baby tomatoes, halved
• 
  ½ cucumber, sliced into ribbons
• 
  ¼ cup dried apricots, chopped
• 
  1½ cups rocket
• 
  ½ cup coriander

For the vinaigrette 

• 
  2 tbsp lemon juice
• 
  2 tsp honey
• 
  1 tsp mustard
• 
  ⅓ cup olive oil
• 
  Salt and pepper

Instructions

1

For the chickpeas:

a. Preheat the oven to 200°C

b. Toss the chickpeas with the oil and spices and spread them out on a baking tray. Bake for 10–15 minutes until the chickpeas are crispy and golden brown.

2

For the salad:

a. Heat a griddle pan over a high heat. Brush the eggplant slices with oil and grill for 2 minutes a side until just cooked. Remove from the heat and cut into bite-sized pieces.

b. To assemble the salad, toss the couscous, tomatoes, cucumber, apricots, parsley and eggplant together in a large bowl, then top with rocket and fresh coriander.

3

For the vinaigrette:

a. Whisk the lemon juice, honey and mustard together until combined. Gradually whisk in the olive oil and season to taste. Drizzle over the salad.

A-maize-balls

• COOKING TIME: 20mins
• SEASON: All Seasons
• CHEF: Marie Anne Williams

Ingredients

• 
  2 pounds chicken wings, separated into drumettes and flats
• 
  1 cup all-purpose flour
• 
  1 teaspoon paprika
• 
  1 teaspoon garlic powder
• 
  1 teaspoon salt
• 
  ½ teaspoon black pepper
• 
  ½ teaspoon cayenne pepper (adjust to your desired level of spiciness)
• 
  Vegetable oil, for frying
• 
  ½ cup hot sauce (such as Frank’s RedHot or your preferred brand)
• 
  ¼ cup unsalted butter, melted
• 
  1 tablespoon honey (optional, for a touch of sweetness)
• 
  Celery sticks and ranch or blue cheese dressing, for serving

Instructions

1

Preparing the Chicken Wings:

a. Rinse the chicken wings under cold water and pat them dry with paper towels.

b. In a large mixing bowl, combine the flour, paprika, garlic powder, salt, black pepper, and cayenne pepper. 

c. Toss the chicken wings into the flour mixture, coating them evenly. Press the flour mixture onto the wings to ensure a crispy coating.

2

Frying the Hot Wings:

a. In a deep pot or skillet, heat enough vegetable oil to cover the wings. Heat the oil to 350°F (175°C). 

b. Carefully place the coated wings in the hot oil, working in batches to avoid overcrowding the pot. 

c. Fry the wings for about 10-12 minutes, turning occasionally, until they are golden brown and crispy. d. Remove the wings from the oil using tongs or a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

3

Preparing the Hot Sauce:

a. In a separate bowl, combine the hot sauce, melted butter, and honey (if desired). Stir well to combine. 

b. Adjust the amount of hot sauce and cayenne pepper according to your preferred level of spiciness.

4

Coating the Wings:

a. Place the fried wings in a large mixing bowl. 

b. Pour the hot sauce mixture over the wings, tossing them gently to coat evenly.

c. Ensure each wing is generously coated with the flavorful hot sauce.

5

Serving the Crispy Fried Hot Wings:

a. Arrange the hot wings on a serving platter. 

b. Serve alongside celery sticks and your choice of ranch or blue cheese dressing for dipping. 

c. For an extra touch of heat, you can sprinkle additional cayenne pepper or hot sauce on top. 

d. Enjoy the crispy, spicy goodness of these hot wings while they’re still hot and crunchy!