What to take to a picnic? Even though I am a family food blogger, and you must imagine picnic creativity of seismic proportions, it is actually usually sandwiches. And there is nothing wrong with that. I have made tarts, and quiches, and houmous and all sorts of stuff in the past. But mostly, yes, it is egg mayo sarnies. And crisps. And tea. And that is totally fine, especially as we don’t usually have crisps in the house – unless wine drinking friends are expected.
Last week was the village carnival and I had some time, having had a blog day instead of a marketing job day. So I had time to cook. I knocked these up very quickly, with stuff I already had in the cupboards. They are definitely even better cold, though having them warm wouldn’t be a bad thing at all. Maybe with some stir fried brown rice and kale – much nicer than it sounds, and really good with these type of Chinese style flavours. Add some sweet potato chips and you are good to go – a healthy meal that (some) kids would eat. Mine will. And they can be very fussy b*ggers, but chicken, chips, and rice they can manage.
I made courgette fritters alongside these on picnic day (such a success – I will make that recipe again and share as my veg hating son really really enjoyed them), and we took our strawberry cake too. So it was a picnic, just one without bread and crisps. Yes, I was feeling smug that day since you asked. But next time, to redress the balance, we shall have cheese sandwiches and ready salted crisps. Maybe with Ribena too. And I can’t wait.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes
8 chicken drumsticks, free-range if possible
3 tablespoons light soy sauce
2 tablespoons of sweet chilli
1 tablespoon sesame oil
- Preheat oven to 180C. Line a baking sheet or dish with foil to save the washing up.
- Cover the drumsticks in the sauce – marinade if you like, I didn’t have time.
- Pop in oven and roast for 30 mins, turning in the sauce once or twice.
- Serve warm or cold.