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{MENÚ PICNIC I} Empanadillas de bonito y berenjena, Ensalada de quinoa, Tiras crujientes de pavo y Limonada

23/05/2015 8 min read
Hay dos tipos de picnic.

Los picnic cuquis que vemos en las revistas, con cestas de mimbre, familias comiendo sentadas en el suelo sobre una mantita estupenda, rodeados de pájaros cantores y bebiendo limonada en tarros preciosos con pajitas de papel.

Y los picnic reales.

Esos en los que te das cuenta de que toda la comida que necesitas llevar para alimentar a esa pandilla de zampones que tienes por familia, no te cabe en la cestita de mimbre ni de broma.
Pero con la guerra que diste para comprar la dichosa cesta, te la llevas como está mandao´. Esa y otras tres bolsas a mayores, además de la bolsa nevera del Carrefour, que no solo sirve para guardar las cervecitas de tu pariente, que pasa de tarros cuquis, pajitas de papel y toda aquella limonada que no sea la de las fiestas de su pueblo (de la que lleva bien de tintorro, vamos), sino que además te acaba sirviendo de asiento para el niño, que tras 10 minutos en el suelo decide que la mantita es lo más incómodo del mundo (quien dice para el niño, dice para la abuela, o para una misma, para que vamos a engañarnos…). Imprescindible, vaya.
Imprescindible es también el cuchillo que corta de verdad y que te dejas olvidado en la cocina de tu casa, así que te apañas como puedes para despedazar el pan, porque a eso no se le puede llamar cortar, con los cuchillos de untar mantequilla que trae la cesta.
Los pájaros cantores que te prometían en ese picnic ideal, resultan no ser los únicos animalitos del bosque, por lo que te toca compartir la comida con las avispas, abejas y esas hormiguitas que en cuanto te descuidas, tu hijo pequeño decide tomar como aperitivo…
Por no hablar de esas preciosas flores que hacen las delicias de todos, especialmente de tu marido y su alergia.
A pesar de todo pasas un gran día, disfrutando del sol y la naturaleza, porque, como todos sabemos, la comida siempre sabe mejor en el campo.

Hoy os traigo unas cuantas ideas para vuestro próximo picnic, llevéis cesta de mimbre o las bolsas del Mercadona, y deseando que lo paséis tan bien como lo pasamos nosotros ese día, en la zona de los Arribes del Duero, en los alrededores de Fornillos de Fermoselle (Zamora), un lugar precioso y muy tranquilo, que, si estáis por  la zona os aconsejo visitar.

Por cierto, para todos los que seáis de Zamora, o si venís a visitarnos, recomendaros un lugar precioso, Hierbabuena, una frutería ecológica, con unos productos estupendos, donde Mónica atenderá encantada cualquier duda que tengáis. Casi todos los productos que utilizamos en las recetas de hoy son de allí.  

No me enrollo más y vamos al lío:
Empanadillas de bonito y berenjena
Preparación:

Comenzamos preparando la masa de empanadillas:
En un bol ponemos el vino blanco, la manteca derretida y la sal, añadimos las dos harinas  y, sin amasar, mezclamos los ingredientes solo lo justo para que queden bien integrados y  podamos formar una bola.
Si utilizamos la amasadora, colocamos el accesorio pala y a velocidad 2 mezclamos los ingredientes, hasta que estén bien incorporados y formen una bola.
Si la masa resulta muy pegajosa podemos añadir un poco más de harina, pero poca, ya que es una masa blandita.
Envolvemos la bola en un papel film y la dejamos reposar una hora aproximadamente, así será más fácil estirarla.
Mientras tanto vamos preparando el relleno. 
Ponemos a calentar a fuego suave una sartén con la cantidad de aceite necesaria para cubrir el fondo.
Picamos en daditos pequeños la cebolla, el pimiento y la berenjena y añadimos a la sartén.
Incorporamos el tomate también cortado en daditos, o la salsa de tomate si es lo que vamos a utilizar, y sofreímos hasta que todos los ingredientes estén tiernos y haya reducido el líquido.
Una vez que tengamos listo el sofrito, escurrimos las latas de bonito y las añadimos.
Reservamos.
Una vez que la masa haya reposado y el relleno este frío, comenzamos con el montaje de las empanadillas.
Estiramos la masa hasta dejarla lo más finita posible, preferiblemente menos de 2mm, y vamos cortando círculos de unos 10-12 cm ayudándonos de un cortapastas o incluso un bol de esa medida.
Una vez que tengamos listos los círculos de masa los vamos llenando con el relleno que teníamos reservado, poniendo una cucharadita del mismo en el centro de la masa.
Humedecemos ligeramente el borde de la masa, la doblamos formando una media luna y cerramos la empanadilla, sellando los bordes con un tenedor para evitar que se abran al cocinarlas.
Si vamos a hornear la empanadillas, precalentamos el horno a 180º, barnizamos las empanadillas con el huevo batido y horneamos durante unos 25 ó 30 minutos, hasta que estén doradas.
Si vamos a freír las empanadillas, calentamos una sartén con abundante aceite y cuando este caliente, pero no demasiado, que no humee, las vamos friendo por tandas, hasta que estén doraditas. Si vamos a freír muchas iremos controlando la temperatura del aceite, subiendo o bajando el fuego según sea necesario, para que el aceite no se enfríe ni este demasiado caliente. En este caso no debemos barnizar las empanadillas con huevo batido.

Notas:
Podemos sustituir la manteca de cerdo por la misma cantidad de aceite de oliva. La diferencia es que con la manteca la masa queda más hojaldrada.
Si no queremos utilizar harina integral, sustituimos esta por la misma cantidad de harina blanca. Es decir en vez de 175 gr. de harina blanca y 175 gr. de harina integral, debemos utilizar 350 gr. de harina blanca.
Si nos vamos a llevar las empanadillas de picnic, es preferible hornearlas, ya que aguantan mejor. Las fritas es mejor comerlas recién hechas.

Esta receta está basada en esta otra del Invitado de Invierno.
Ensalada de quinoa
Preparación:

En primer lugar comenzamos preparando la quinoa.
Colocamos la quinoa en un escurridor y la enjuagamos bajo el chorro de agua fría, frotándola con los dedos para que elimine la saponina, hasta que el agua salga limpia y sin espuma.
Ponemos una cucharadita de aceite en una cazuela y cuando este caliente añadimos la quinoa y la tostamos durante un minuto o dos. Esto le dará un ligero sabor a frutos secos.
Añadimos agua, doble cantidad de agua que de quinoa, y lo dejamos cocer a fuego suave durante unos 15 minutos.


Mientras se cuece la quinoa vamos preparando los espárragos.
Los lavamos, eliminamos la parte más dura del tallo, los 2 ó 3 cm del final del espárrago, y los cortamos en trozos de unos 2 cm.
Ponemos al fuego una plancha o sartén con un hilito de aceite y cuando esté caliente añadimos los espárragos y dejamos que se hagan durante unos 5 minutos, removiéndolos frecuentemente. Hacia la mitad de la cocción los salamos. Pasado este tiempo comprobamos si están tiernos, si no fuese así los dejamos unos minutos más, los retiramos del fuego y reservamos.
Pelamos la manzana y el aguacate, los troceamos en daditos y rociamos con un poquito de limón para que no se oxiden. Reservamos.
Cortamos el queso también en daditos y reservamos.
Una vez que tengamos cocida la quinoa la colocamos en un colador y la refrescamos bajo el grifo. La escurrimos bien y la ponemos en un bol al que añadimos los ingredientes que teníamos reservados.
Aliñamos con aceite, vinagre y sal al gusto.
Notas:
En este caso, como nos hemos llevado la ensalada de picnic, la hemos servido en tarros herméticos, que me parecen muy cómodos para preparar raciones individuales y comerla directamente del tarro.
Cuando vamos de picnic prefiero no aliñar la ensalada hasta el momento de consumirla, por lo que llevo el aliño ya mezclado en un tarrito, así solo tengo que agitar para emulsionar y aliñar.
En esta ocasión hemos preparado la ensalada con productos de la zona, como el aceite Douroliva, del que ya os he hablado aquí, y el queso de cabra La Setera, que elaboran en Fornillos de Fermoselle y es una delicia.
Tiras de pavo crujientes
Preparación:
Comenzamos cortando los filetes de pavo en tiras de unos 2 cm de ancho y salpimentamos.
Trituramos los corn-flakes groseramente, es decir, que no queden trozos muy grandes pero tampoco totalmente pulverizado.
Rebozamos las tiras de pavo primero en harina, a continuación en el huevo batido y finalmente en los corn-flakes.
Freimos en abundante aceite, que esté caliente pero no humeante, hasta que esten doradas.
Sacamos de la sartén y depositamos en un plato con papel absorbente para eliminar el exceso de aceite.
Notas:
Este plato se puede tomar recién hecho o frío, eso si, sin meter en la nevera ya que pierde el crujiente.
Podemos sustituir el pavo por pechugas de pollo o incluso contramuslos deshuesados.
Para triturar los corn-flakes la manera que me resulta más cómoda es metiéndolos en una bolsita de congelación, las que tienen cierre zip, y aplastando los cereales ligeramente con la mano o con el mazo del mortero.
Limonada casera
Preparación:

En primer lugar vamos a preparar un almíbar para endulzar la limonada. Al endulzarla con almíbar en vez de con azúcar evitamos que, pasadas unas horas, esta se deposite en el fondo de la jarra o botella.
Para preparar el almíbar ponemos en un cazo el agua junto con el azúcar y llevamos a ebullición. Mantenemos un par de minutos al fuego hasta que el azúcar se disuelva por completo. Apartamos del fuego y dejamos que se enfríe.
Mientras vamos exprimiendo los limones, reservando si queremos alguna rodajita para decorar.
Al zumo obtenido le añadimos el agua y el almíbar que habíamos preparado, así como las rodajitas de limón, en caso de que las hubiésemos reservado, y llevamos al frigo hasta el momento de consumir para que este bien fresquito.
Notas:
Si vamos a llevar la limonada de picnic, podemos añadir unos cubitos de hielo a la botella para que se mantenga fresquita.

Esta receta está basada en esta otra de Directo al Paladar.
  • Eva (Con Aroma de Vainilla) 23/05/2015 at 11:50

    Qué bonito post y qué fotazas, Leticia!
    Un beso!

  • marta otero 27/05/2015 at 08:28

    Todavía tengo la boca abierta, y todavía me pregunto ¿Cómo no he conocido tu blog antes?, he estado dando una vuelta y tanto tus recetas como tus fotos me han conquistado. Yo también soy de Zamora, ojala podamos coincidir un día, un abrazo y felicidades por tu blog.

  • Anónimo 28/05/2015 at 14:52

    Estoy deseando sacar la cestita del trastero e ir a visitar ese Sayago q en tus fotos se ve precioso.

  • Leti de Revelando Sabores 28/05/2015 at 18:31

    Muchas gracias Eva!!
    Eres un solete!
    Un besote preciosa.

  • Leti de Revelando Sabores 28/05/2015 at 18:44

    Mil gracias por tus palabras Marta!
    Sería estupendo coincidir algún día eh??
    Felicidades a ti también por el premio de Canal Cocina!! Qué maquina!!
    Un besote .

  • Leti de Revelando Sabores 28/05/2015 at 18:46

    Me parece una idea estupenda!! En esta época está precioso, y parece que las temperaturas ya acompañan!
    Un besote

  • Leti de Revelando Sabores 11/06/2015 at 08:25

    Este comentario ha sido eliminado por el autor.

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