Working with leading Finnish chef Sara la Fountain, Finlandia Vodka has created some inspiring picnic ideas combining its range of vodkas with refreshing and tasty dishes. These are recipes that are simple to create as part of an outdoors picnic. So why not cook in advance and store to share with friends and family later?
To compliment each dish, how about trying one of the many delicious cocktails from Finlandia Vodka. With five variants in the range, each dish can be perfectly matched to an easy-to-create cocktail to tantalise those taste buds whilst chilling out on the picnic blanket. You can find the recipes for the cocktails these dishes are paired with here.
(serves 4)
Salad ingredients:
400g line-caught Tuna steaks
2 tbsp oil
1 bag of mixed salad
1 carrot, cut julian style (thin sticks)
50g sugar snap peas
8 radishes cut into thin slices
4 tbsp wasabi nuts, chopped
Miso dressing ingredients:
3 tsp Miso paste
2 tsp ginger, grated
1 tsp garlic, grated
2 tsp Soy sauce
2 tsp Honey
1 tbsp lime juice
10ml oil
2 tbsp Finlandia Vodka Grapefruit
1 tbsp water
Salt
Method:
1. Cut the tuna into long strips and season with salt. Sear strips for 1min on a very hot pan with the oil. Allow to cool in fridge before slicing into thin slices
2. For the dressing, place all ingredients in a bowl and mix together
3. To serve, put the salad on a plate mixing leaves, carrot sticks, sugar snaps, radishes and wasabi nuts. Add the thin tuna slices on top and drizzle over with miso dressing
Paired with Finlandia Midnight Breeze
(Serves 4)
Ingredients:
250g pasta, cooked until a dente
70g chorizo cut into strips
2 tbsp olive oil
2 tsp grated garlic
75ml Finlandia Vodka Classic
350ml single cream
2 tbsp tomato puree
1 tbsp capers
3 tbsp black olives
200ml cherry tomatoes
2 tbsp chopped basil
Salt, black pepper and sugar to taste
Method:
1. Heat the oil in a saucepan with the grated garlic
2. Add the Finlandia Vodka Classic, tomato puree and cream
3. Simmer for 10mins then add the cooked pasta, chorizo, capers and olives
4. Add the cherry tomatoes and cook for 1-2mins until soft
5. Garnish with Parmesan and chopped basil
Paired with Finlandia Tonic