Summer’s here – time for some fun in the sun.

What better way to enjoy the weather than with a picnic?

Keogh’s Farm have teamed up Naomi’s Kitchen to come up with some gourmet dishes to brighten up any outdoor feast.

Inspired by the three brothers behind the crisp range – Derek, Ross and Tom – the fantastic chefs at Naomi’s Kitchen have created five delicious treats for the #PerfectPicnic.

Alan Rowlette

The Classic

A new twist on an iconic favourite, the Keogh’s crisp sandwich is a combination of Irish brie, red onion jam for a bit of sweetness, and Keogh’s Crisps – all together on some brown granary bread.

Does it get any better than that?

To make the red onion jam, just follow these easy steps.

Ingredients:

• ½ kg sliced red onions
• 200g sugar
• 100ml of red wine

• 100ml of red wine vinegar

Method:

• Cover onions in liquid and dissolve sugar on low heat
• Cover the pot with greaseproof paper and cook on high for 10 minutes
• Reduce temperature back to low

• Cook for 40 minutes until liquid is reduced and onion is bright red in colour

Alan Rowlette

The Tom

This chicken sandwich oozes with flavour – the combination of rosemary, lemon, thyme and garlic is delicious!

Once the chicken has cooled off, add it to some wholegrain bread and top it off with some Irish organic baby leaves for a fantastic picnic feast.

If the Tom is your kind of picnic treat, check out these steps on how to cook the chicken.

Ingredients:

• 2 chicken fillets
• Juice of one lemon
• Olive oil
• Sprig of rosemary
• Sprig of thyme

• 1 garlic clove

Method:

• Cut the chicken fillets in half
• Chop the herbs and marinate overnight with the additional ingredients
• Season the chicken then chargrill it

• After it has cooked and cooled off, top the dish off with a bit of lemon zest

Alan Rowlette

The Derek

Another surefire classic.

This sandwich is a combination of cider baked ham, Irish wholegrain mustard andplenty of Dubliner of Irish Cheddar.

Can’t forget Naomi’s own spiced apple and tomato chutney for some added sweetness.

Check out the recipe below on how to make the spiced apple and tomato chutney, you won’t regret it.

Ingredients:

• 772g chopped tomatoes
• 112g chopped apples
• 112g chopped onion
• 325g soft brown sugar
• 212g balsamic vinegar
• 1 teaspoon of black pepper
• 1 teaspoon of allspice
• A pinch of salt

• 2 garlic cloves

Method:

• Mix all of the ingredients into a large pot
• Bring the mixture to a boil over low heat
• Stir occasionally until the sugar has dissolved
• Reduce the heat and cook slowly for 2hours until the apples are tender
• Age the chutney in the fridge for a month to get balance between the flavours

Alan Rowlette

The Ross

The Ross is the perfect sandwich for any meat lover. A couple slices of hearty roast beef goes perfectly with a scoop of horseradish cream and peppery micro rocket on brown bread.

Make your own horseradish cream in these easy steps.

Ingredients:

• 1 cup of crème fresh
• 1/4 cup of grated fresh horseradish
• 1 tablespoon of Irish wholegrain mustard
• 1 teaspoon of balsamic vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly grounded black pepper

Method:

• Put all the ingredients in a mixing bowl
• Whisk until mixture is creamy and smooth
• Place in the fridge for at least 4 hours

Alan Rowlette

The Best Potato Salad Ever

No picnic is complete without a few sides.

A Keogh’s family recipe that no picnic is complete without, this is far from the standard potato salad.

Follow these simple steps to complete the perfect picnic.

Ingredients:

• Baby potatoes (two per person)
• 20g rosemary
• 20g thyme
• Drizzle of olive oil
• 3 garlic cloves
• 50ml balsamic vinegar
• Flat leaf parsley

Method:

• Cut baby potatoes in half
• Roast the potatoes at 200 degrees for approximately 25 minutes with olive oil, rosemary, thyme and the whole garlic cloves
• Once the potatoes have cooked, sprinkle some balsamic vinegar across the top and allow them to cool
• After the dish has cooled down, chop up some parsley for a finishing touch

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