I am sure many of you will know the reality of tractor dates all too well, especially as the harvest season approaches.. My own personal experience inspired these recipes after spending countless hours in the tractor or combine come harvest often after having driven round the county to collect the requested take-away and then to the field to deliver it to the hungry, hard-working farmer.
Whilst take-aways are delicious and they are also undoubtedly easier than cooking, they can get costly and not to mention the ‘tractor-driver belly’ that starts to form as a result of a Summer of take-away dinners. The following recipes are just a few ideas that are perfect for bringing along to your tractor-date and sharing on the go, they are wholesome, healthy and utterly delicious. These dishes work perfectly for summer picnics or BBQs too!
Creamy Potato Salad
6 x medium sized potatoes (no need to peel)
206g cubetti di pancetta
2 x medium sized spring onions
1 x celery stick
Small handful of chives
Good quality mayonnaise
Salt and pepper to season
Dice the potatoes into 1 inch chunks. Rinse well in a colander to remove starch before cooking. Place in pan with cold water and boil gently until just tender. Strain and leave to cool. Gently fry off the pancetta pieces, until slightly crispy. Drain on kitchen towel to remove excess oil and allow to cool. Place the cooled diced potatoes in to a large bowl and using scissors, snip the chives into very small pieces over the potatoes.
Chop the celery stick and spring onions finely and also add to the potatoes. Add the pancetta pieces and season well with salt and pepper. Add a generous helping of good quality mayonnaise, and stir thoroughly. Finally, dish up portions into two-two sealable kiln jars (as pictured) and place in the fridge to cool for at least an hour before serving.
Crispy Fried Buttermilk Chicken
8 x chicken pieces (we used thighs and breast, perfect finger-food)
2 x cups Buttermilk
3 x cups plain flour
1 tbsp baking powder
2 tsp garlic powder
Salt and pepper to season
Vegetable oil for frying
Place chicken pieces in a large bowl or resealable plastic food / freezer bag. Add the buttermilk and shake to ensure all chicken pieces are coated well. Place the bag of chicken and buttermilk in fridge to marinade for at least 2 hours or ideally overnight. When ready to start cooking the chicken, combine the flour baking powder, salt, garlic powder and black pepper in a bowl and mix well. Coat each piece of chicken with flour mixture. Place on a wire rack and continue with rest of chicken pieces. Heat approx 1 inch of vegetable oil in a large deep pan until hot. Fry chicken pieces a few at a time so that oil doesn’t cool down. Turn chicken occasionally so that it browns evenly and is cooked through. Once cooked, remove the chicken from the pan and place on to a wire rack with kitchen towel to soak up any excess oil. Serve hot or cold. Can be stored in a sealed container and refrigerated to enjoy the next day or that evening.
Sweet and simple fruit jelly
1 x 135g packet of your favourite fruit jelly
Large handful of mixed fruit (avoid using Pineapple, Papaya or Kiwi, as these prevent the jelly from setting)
Place the fruit in a clean kiln jar. Then, follow instructions on jelly pack and pour the jelly over the fruit. Leave to set in fridge. It really couldn’t be any more simple!
The beauty of serving dishes in these adorable looking jars is that they are a great, healthy portion size and also super easy to transport.
For the show-stopper picnic loaf recipe, click here.
Article photography by Nicole Hains. If you enjoy these recipes and decide to give them a go, we’d love to see your creations, do share them with us by sending a direct message to @inthecountryinsta on Instagram. Good luck and enjoy!