Recipes For Lunches
Delicious recipes for lunches recipes from www.nonnascooking.com
Sticky clove bourbon ham | Glazed ham studded with cloves is a traditional Christmas favourite. The addition of bourbon to this classic recipe adds another level of flavour. It's a great dish to cook at any time, so why wait for Christmas? It tastes just as good cold for lunch and is ideal for a picnic or a big party.
Fish vindaye | Pickled fish in a jar sounds unappetising until you try this beautiful, easy recipe for white fish fillets infused with ginger, garlic and spices – it’s filled with flavour, low in fat (which always helps!) and high in protein and omega 3. I add vindaye to steamed rice for lunch or an easy dinner ... and I imagine that if I lived in tropical Mauritius, I’d want to eat this all the time to maximise the time spent under a palm tree rather than in the kitchen!
Noodle salad (bun bo xao) | Luke Nguyen grew up on this very authentic southern Vietnamese recipe for noodle salad, which makes a perfect light lunch. "Bun" is the vermicelli noodles, "bo" is the beef and "xao" means to stir-fry – the beef is quickly marinated and charred in a hot wok and served on top of cold noodles, cucumber, beansprouts and herbs. You simply add nuoc cham and garnish to taste.
Banana prawn panini with horseradish mascarpone | I'm particularly fond of a prawn roll, as good for lunch as it is for an easy dinner, eaten curled up on the couch in front of a fire. Personally, I don’t like too many ingredients on my roll – all you really want is the taste of the banana prawn, a delicate sweet flavour, and the warming spiciness of horseradish. I’ve included a recipe to make your own rolls, so you can be even more impressive.
Grilled eggplant and cheese dip (kashk-e bademjan) | In Persian households this is made every morning ready for lunch – the sound of the chopping of walnuts and parsley for the topping echoes throughout Persian neighbourhoods. The salty kashk cheese is a fermented by-product from cheese making and is available from Middle Eastern grocery stores. With its strong flavour it resembles a liquid feta cheese and is lovely in this recipe mixed with the golden eggplant and dried mint.
Piedmontese peppers | Explore Mediterranean flavours with Simon Hopkinson's recipe for roast peppers – perfect for antipasto or a light lunch.This meal is low calorie and provides 231 kcal, 6.2g protein, 16g carbohydrate (of which 15g sugars), 16g fat (of which 2.5g saturates), 6g fibre and 1g salt per portion.
County Kerry crab boil | Here is my basic recipe for a classic summer crab boil that is especially fun to host as a small dinner party – al fresco if weather permits. The crab boil is more a method than a recipe; the fun of it is in the preparation and the laidback eating ritual is what makes it especially delicious. We like to invite a few friends or neighbours over for Sunday lunch and serve up the boil under the horse chestnut trees with ice-cold craft cider, elderflower or apple blossom cord
Christmas pulled pork | While this slow-cooked pork takes around 12 hours for the meat to become beautifully tender, put it in the oven to bake before you go to bed and it will be perfect for lunch the next day. For this recipe you will need a kitchen syringe to inject the pineapple juice mixture deep into the flesh. The enzymes in the juice help tenderise the meat, however if you don’t have a domestic syringe, you can skip this step and just coat the pork in the spice rub – it will still be del
Stir-fried green soy beans with snow vegetable (xue cai mao dou) | Young green soy beans, commonly known as edamame, are one of my favourite vegetables. Small and exquisite, their colour a sweet emerald green that brightens up any supper table. You may serve them boiled, in their fuzzy pods, for the pleasure of popping them out and nibbling them with a glass of beer. Otherwise, they can be steamed or stir-fried, or used in colourful "eight treasure" stuffings. I’ve even had them, dried but stil
Bacon and egg pie | This is a delicious savoury pie that really makes the most of the winning partnership between egg and pork. I love the way the whole eggs are hidden beneath the crust – if you get one when you cut into it, it’s like winning a prize. Serve this hot for supper or cold for lunch.For this recipe you will need a 20cm/8in loose-based cake tin that is 4cm/1½in deep.