Beruflich Dokumente
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I KI D
A LU
ND
VE
I
A
Cover design: Kate Barraclough
CH WE G
TO A K I
W
Cover photographs: Tamara West
N
FOOD www.allenandunwin.co.nz
FOOD FOR GOOD
Our special thanks to the children from To my mum, Metita, for bringing us up with what means she had,
Mangere Central School who are pictured
and to my three daughters, Sophia, Tahlia and Ella, in whom alofa
eating their lunches throughout this book.
has come full circle and for which Im very grateful.
First published in 2017 Michael
Copyright Eat My Lunch & Michael Meredith, 2017
Images copyright Tamara West, 2017 To the two loves of my life, Ella and Toby,
Props kindly provided by Tony Sly, Factory Ceramics,
for showing me that love has no limits.
Bec Plowman Ceramics, Rachel Carter, Freedom, Lisa
Mooi Mooi and Father Rabbit.
Email: info@allenandunwin.com
Web: www.allenandunwin.co.nz
83 Alexander Street
Crows Nest NSW 2065, Australia
Phone: (61 2) 8425 0100
10 9 8 7 6 5 4 3 2 1
4 5
Con t e n t s
INTRODUCTION 11
LUNCH 16
SALADS 48
SOUPS 84
DINNER 94
TREATS 138
EXTRAS 168
ACKNOWLEDGEMENTS 183
INDEX 185
6 7
8 9
10 11
18 19
Place the slices of onion on a baking tray and season with salt,
pepper and olive oil. Place in the oven. After 5 minutes give it a
quick turn to prevent burning, then cook for a further 5 minutes
or until onion is sweet and roasted. Set aside and add to salad
when cool.
Lay bacon on a lined tray and place in the oven. Cook for about
1215 minutes. Cut it into strips.
60 61
Din n e r
94 95
CHICKEN, PANCETTA
AND POTATO BAKE
Feeds 46
800 g new potatoes, scrubbed This is an easy all-in-one meal for the family.
12 cups water
3 teaspoons salt
Preheat oven to 200C.
2 tablespoons olive oil
400 g skinless, boneless free- Place potatoes, water and salt in a large saucepan, bring to boil
range chicken thighs and simmer for approximately 15 minutes or until soft. Drain and
salt and pepper to taste crush potatoes roughly in an ovenproof dish.
handful fresh oregano leaves,
roughly chopped Meanwhile, heat oil in a large frying pan on medium-high heat.
handful fresh thyme leaves Season chicken with salt and pepper and add to pan. Sear on both
3 garlic cloves, finely minced sides until golden brown. Remove from heat and place on top of
4 tablespoons extra virgin olive potatoes.
oil
Mix together herbs, garlic, oil, balsamic vinegar, salt and pepper
1 tablespoon balsamic vinegar
1 punnet yellow or orange cherry in a bowl and whisk well to combine. Drizzle over chicken and
tomatoes potatoes and add fresh and tinned cherry tomatoes.
1 x 400 g tin cherry tomatoes Bake for approximately 30 minutes. Place pancetta on top and
6 slices pancetta, chopped into
cook for another 10 minutes (or until chicken is cooked).
large pieces
100 101
114 115
BANANA PEANUT
BUTTER BISCUITS
Makes 12 biscuits
Biscuits Who doesnt love peanut butter and banana together? Another
cup caster sugar creation by Bread & Butter Bakery & Cafe, who make these to
cup brown sugar go into our lunches.
40 g butter
40 g peanut butter
Preheat oven to 160C.
1 small egg
45 g plain flour In a medium bowl, beat sugars, butter and peanut butter until
teaspoon baking powder creamy. Add egg and beat well.
teaspoon baking soda
Sieve dry ingredients together and add to creamed mixture. Mix
Filling until all ingredients are well blended.
cup icing sugar
20 g butter, softened Pipe two-dollar-coin-sized blobs on to a lined tray and bake for
banana, mashed 20 minutes. Cool completely.
teaspoon lemon juice
For the filling, sieve icing sugar on to softened butter. Mix well.
Add banana and lemon juice and mix until smooth. Depending
on the banana, extra icing sugar may be required to produce a
consistency that is thick, creamy and smooth but holds its form.
Pipe or spoon filling on to the flat half of one biscuit and sandwich
with another biscuit.
164 165