Make sure your children look forward to opening their lunch boxes by filling them with delicious goodies.
FISH FINGER SANDWICH
Handle the fish gently as it’s very delicate.
PREPARATION: 15 MIN COOKING: 8 MIN SERVES 1-2
45 ml (3 tbsp) flour salt and pepper
1 egg, beaten
80 ml (? cup) breadcrumbs
300 g skinless white fish fillets, sliced
60 ml (¼ cup)oil
30 ml (2 tbsp) double cream yoghurt
10 ml (2 tsp) Dijon mustard
5 ml (1 tsp) honey
4 slices white bread, toasted
1 Put the flour in a plastic bag and season with salt and black pepper. Pour the beaten egg into a shallow dish. Put the breadcrumbs into a separate shallow dish.
2 Gently toss each fish piece in the bag of seasoned flour until evenly coated, then dip into the beaten egg, then the breadcrumbs until evenly coated. Put the prepared fish pieces on a plate.
3 Heat the oil in a medium frying pan. Add the fish fingers carefully and fry for 8 minutes, turning occasionally until golden brown and crisp on all sides. Remove the fish with a spatula and drain on paper towels. 4 In a small bowl mix the yoghurt, mustard and honey. Spread the yoghurt mixture over the slices of toasted bread. Place a fish finger on two of the slices and top with the remaining toast.
If your mayonnaise splits, put a fresh egg yolk in a clean bowl and begin adding the split mixture into it very slowly.
Add a few drops at a time while whisking and make sure it’s all incorporated before adding more.
PREPARATION: 10 MIN COOKING: 8 MIN SERVES 1-2
4 slices wholewheat bread
small handful chives, finely chopped
pinch white pepper
½ head of lettuce
2 egg yolks
2,5 ml (½ tsp) mustard powder
60 ml (¼ cup) olive oil
5 ml (1 tsp) white wine vinegar
pinch of salt
1 Put the eggs in a saucepan and cover with cold water. Bring to the boil and simmer for 8 minutes. Place in a bowl of cold water.
Put the egg yolks in a clean bowl and whisk them together. Whisk in the mustard powder. Begin adding oil a few drops at a time, whisking as you do so, and making sure each bit of oil is fully incorporated before adding the next.
Season with vinegar and a pinch of salt. 3 Peel the eggs, and mash them with a fork. Mix in two tablespoons of the mayo and the chives, then season with white pepper.
Spread the mixture onto one slice of bread, top with the lettuce and the other slice of bread, and cut into your preferred sandwich shape.
STEAK WITH CHEESE SAUCE
This is a hearty meal that’s also suitable for Dad!
PREPARATION: 15 MIN COOKING: 15 MIN SERVES 2-4
250 ml (1 cup) milk
100 g white Cheddar cheese,
10 ml (2 tsp) flour
pinch of mustard powder
30 ml (2 tbsp) olive oil
250 g frying steak, sliced
salt and pepper, to taste
2 onions, sliced
10 ml (2 tsp) Worcestershire sauce
5 ml (1 tsp) sugar
2 medium ciabatta rolls
1 CHEESE SAUCE
Place the milk in a small saucepan over medium heat until hot, but not yet boiling. In a small bowl, toss together the cheese, flour and mustard powder.
Turn the heat down very low then whisk into the milk until melted. The mixture will thicken as it warms.
Heat the olive oil in a large pan. Season the beef with salt and pepper. When the oil is hot, add the meat and sear evenly until browned.
This should only take a few minutes. Once the beef is just browned, add the onions, Worcestershire sauce, and sugar.
Stir to combine and cook until the liquid has evaporated, and the onions are soft. 3 Split the rolls down the middle. Scoop in the beef, then top with sauce.