This week, I’m offering lovely lunchbox ideas to provide some alternatives from the cheese sandwich – not that there is anything wrong with a cheese sandwich – but variety is the key for our children. These three recipes will keep them well-nourished during the school hours.
First up, the fruit tubs are great for fibre and roughage. Strawberries and blackberries are still in season, and picking your own blackberries is always fun, but really you can use any combination of fruit you like.
This sesame chicken salad is another quick recipe and a fantastic way to use up leftover roast chicken. Sesame is an oil with great flavour and I use it a lot in stir fries.
You can use any noodles you like for this recipe, but don’t add the coriander if you’re making it in advance as the leaves will go soggy. If you are using nuts, make sure you know what the school guidelines are around nuts and allergies.
Finally, this tuna sweetcorn pasta salad will keep for up to two days in a suitable container in the fridge. I always recommend Shines tuna. They are an Irish company and their tuna is the very best in quality and flavour.
I am on the road a lot these days, filming for my next TV series Neven’s Ulster Food Tour. I am in Co Down this week. I have been meeting lots of interesting producers and great chefs. Earlier this week, I had a real treat (not too far from home) in 28 At The Hollow in Enniskillen.
Glen Wheeler and his wife, Zara McHugh, both worked with me in MacNean for a good few years and they now have this very successful restaurant which is getting a lot of well-deserved rave reviews. I cooked for the cameras with Glen. He was my head chef for about 15 years and it was great to cook together again.
Happy cooking,
Neven
Ingredients: Serves 4–6
350g rice noodles
350g leftover roast chicken
4 tbsp sweet chilli sauce
2 tbsp light soy sauce
1 small red pepper, deseeded and thinly sliced
1 bunch of spring onions, trimmed and thinly sliced
2 tbsp toasted sesame seeds
2 tsp toasted sesame oil
Handful of fresh coriander leaves, torn (optional)
4 tbsp roasted salted peanuts, roughly chopped (optional)
Sea salt and freshly ground black pepper
Method
1 Place the rice noodles in a heatproof bowl. Pour over enough boiling water to cover them completely and leave to soak for 10 minutes, or according to the packet instructions.
2 Meanwhile, remove any skin and bones from the chicken and discard, then cut the flesh into fine strips. Place in a large bowl and add the sweet chilli and soy sauce. Toss well to combine.
3 Drain the noodles, then refresh under cold running water and drain thoroughly. Add the noodles to the chicken strips along with the red pepper, spring onions, sesame seeds and sesame oil. Toss well and season to taste.
4 Add the coriander leaves and scatter over the peanuts, if using.
5 To serve, arrange on plates or divide among plastic tubs for lunchboxes and keep them chilled in the fridge until ready to eat.
Ingredients: Serves 4–6
1 mango, peeled and cut into 2.5cm pieces
2 kiwis, peeled and cut into quarters
225g strawberries, hulled and halved
100g raspberries
100g blueberries
2 tbsp fresh lime juice
1–2 tbsp honey
Method
1 Place all the fruit in a large bowl and add the lime juice and just enough honey to taste.
2 Gently fold together, taking care not to squash any of the fruit.
3 Divide among 4–6 individual plastic tubs with lids. Keep in a cool box until needed.
Ingredients: Serves 4–6
350g farfalle (butterfly shaped pasta)
2 tbsp olive oil or homemade mayonnaise
1 x 200g tin of tuna in spring water or olive oil, drained and flaked
1 x 175g tin of sweetcorn kernels, drained (preferably with no added salt or sugar)
Sea salt and freshly ground black pepper
Method
1 Plunge the farfalle into a large pan of boiling lightly salted water. Stir once and cook for 10 –12 minutes over a medium to high heat, until tender, or according to the instructions on the packet.
2 Drain the pasta briefly under cold running water and drain again. Place in a bowl and fold in the olive oil or mayonnaise, then carefully fold in the flaked tuna and sweetcorn and season to taste.
3 Cover with cling film and chill until needed. Pack into suitable containers (and don’t forget the fork!).
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