Gone are the days when lunch time meant opening your tiffin and sharing with your food with friends around the office desk. When the clock strikes 1, it now means either ordering in or whipping up a meal that's satisfying, kind of healthy and quick to prepare. Because whether you're knee-deep in household chores or pacing through office work, nobody's got time for lunch to be an elaborate affair during the week. We've scoured up 3 delicious and quick recipes by professional chefs that you can make for your family and yourself during lunch time.
1 small bunch flat leaf parsley, roughly chopped
1 orange zest
1 small clove garlic, minced
2 tablespoons extra virgin olive oil
Pinch of salt and pepper
100g cherries, cut in half and de-stoned
8 slices of sourdough bread
120g soft goats' cheese
60g California walnuts, toasted and roughly chopped
To make the gremolata, mix together the parsley, orange zest, garlic and extra virgin olive oil and season to taste.
Heat a griddle pan until searing hot, then place the cherries in with the cut side down. Sear for two minutes.
Lightly toast the bread until golden brown and spread each slice with the goats' cheese. Top each toast with the cherries and gremolata and finish with a sprinkle of walnuts to serve.
Half cup flaked almonds
1 cup roasted chicken
2 tablespoons red chilli sauce
Quarter cup red bell peppers, diced
1 6-inch thin pizza base
2 teaspoons chopped coriander leaves
Pinch of salt to taste
Half teaspoon crushed black pepper
1 tablespoon olive oil
Quarter cup cheddar cheese, grated
Roast the flaked almonds in an oven for 180 degrees Celsius for 4-5 minutes.
Cut the roasted chicken into bite size dices. Mix it with red chilli sauce, diced bell peppers, chopped coriander leaves, salt, black pepper and olive oil.
Add the roasted almond flakes to it and mix gently.
On a thin pizza base, spread the mixture generously. Top it with grated cheddar cheese.
Bake the flatbread for 10-15 minutes in an oven at 180 degrees Celsius or until the sides are golden.
Top the pizza with roasted almond flakes. Cut the flatbread into 6-8 pieces and serve hot.
For the walnut crusted chicken
2 cups buttermilk
2 eggs, whisked
2 tablespoons whole grain Dijon mustard
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon smoked paprika
700g boneless, skinless chicken breasts
1 and half cup finely chopped walnuts
1 and half cup breadcrumbs
6 tablespoons grated parmesan cheese
2 and quarter teaspoons dried Italian herbs
Olive oil or olive oil cooking spray
1 and half cup pasta sauce
Optional for sides - Hot cooked pasta, freshly grated parmesan cheese and snipped fresh basil
Whisk together buttermilk, eggs, mustard, salt, pepper and paprika in a large bowl. Cut chicken into small thin fillets and place in buttermilk mixture; refrigerate for at least 1 hour.
Toss together walnuts, breadcrumbs, cheese, herbs, salt and pepper in a medium bowl.
Preheat oven to 220 degrees Celsius and line a large baking sheet with parchment paper. Remove chicken from buttermilk and scrape away excess by dragging against the side of the bowl. Place in walnut mixture, turning to coat well on both sides. Let stand for 15 minutes.
Place on baking sheet and drizzle lightly with olive oil or coat with olive oil cooking spray. Bake for 12 to 15 minutes or until chicken is cooked through and crust is crisp and browned.
Serve over hot cooked pasta topped with parmesan cheese and basil.
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