In my previous blog post, I talked about my favourite dinner recipes. These are a great treat, but lunch for me is just as important as a full dinner. It needs to be made quickly and yet still needs to be packed full of flavour. If you're finding yourself on a down day from your psoriasis then it's important to cheer yourself up. Here are three of my favourite lunches.
Chicken and 'slaw is a classic sandwich and one of my all time favourites. It can be so varied, marinating the chicken, deciding what to put in the 'slaw or you can just go down the shops and get a ready-roast chicken and creamy 'slaw if you're not feeling like you want to cook.
For the 'slaw, I used finely sliced white cabbage, red spring onion and orange pepper. I added in a fresh chopped tomato and made a dressing from lemon olive oil and apple balsamic. Season and you're done. It really is that simple! Leave this aside for the flavours to mix and start on the chicken.
I used fresh chicken fillets and fired them up in a Mediterranean mix of herbs, thyme, rosemary, basil, marjoram, oregano and tarragon. I cut the chicken into small pieces to quicken the cooking time. This doesn't just save time, it will keep the chicken moist as you're not cooking it for too long.
For the bread I would always go for a fresh loaf rather than a ready-sliced one. I happened to have a rosemary and garlic focaccia that I had baked fresh.
The leftover lunch
Two nights previously we had had steak and I still had some watercress and wild rocket left over, so I piled this on the plate and drizzled with an aged balsamic. I did dress the dish up a little by using chefs rings to pile the bubble and squeak into.
It is another dish which changes every time you make it. I particularly love the boxing day bubble using Christmas lunch leftovers. This will often have cranberry sauce, brussel sprouts and pickled red cabbage added into the mix and served with cold roast turkey and pickles. Writing this now I almost wish it was Christmas already!
I rarely make the same salad twice. Whether it be the main ingredient, the dressing or the mix of salad leaves; it is a world you can explore by just going to the veg stall or supermarket and choosing what looks good. Inspirational food shopping can have some of the best results!
For this salad, I took a mixed bag of crispy salad. A bit of a cheat, but we were packing to move house so I needed to save some time. I added half a sliced red spring onion and put this with the salad leaves on a plate. The other half of the onion was chopped up and put in a bowl for a dressing. I quartered a mix of baby tomatoes and sliced some cooked beetroot and laid these over the top of the salad leaves.
Using the same technique as the sandwich above, I cut chicken breast in to small pieces and fried them up with just salt and pepper. You may think I fry a lot, I use little oil though and my preferred choice is rapeseed oil as it has no flavour and is a little bit healthier than standard vegetable or sunflower oil.
For the dressing, to the chopped spring onion I added chopped red chilli, salt, pepper, olive oil and apple balsamic. Give it a good mix and drizzle over.
All of the lunches above involve some cooking and only use one pan in each case so you save time cooking and cleaning. I hope you enjoy them as much as I do.
UK/IE 2013b/00058e; date of preparation: August 2015