Lunch with Haloodies Part 3
In case you missed out on the last couple of posts, I’ve been using Haloodies’ cooked chicken range to come up with 9 lunchtime recipes that are quick, delicious, and easy to pack for lunch. The dishes have ranged from tangy buffalo chicken sandwiches to cajun pinwheels, and a super indulgent club bagel to spicy chicken wraps, and its been great to see how versatile their products really are.
So to tie up this series nicely, I’ve kept the best recipes for this last post. These, to me, have been the most tastiest and straightforward lunches that I have made throughout the last few weeks, and I cannot wait to share them with you.
Cheese, carbs, and more cheese are literally my favourite things to eat in the world, so having a mini calzone in my lunchbox is my dream come true. These pastries are made using gooey mozzarella cheese, shredded chicken tikka, and other goodies to really brighten up your lunch. Unfortunately, I couldn’t pick up pizza dough for this recipe so opted for shortcrust, but do try use pizza dough as it would make it so much better!
- 1 packet of Haloodies chicken tikka, shredded
- Shortcrust pastry or ready-made pizza dough
- 1/4 large red pepper, sliced
- 1/4 medium red onion, sliced thinly
- 2 tbsp sliced black olives
- Handful of mozzarella cheese, grated
- A jar of pizza sauce (tomato and basil)
- Red chilli flakes
- Egg, beaten
Preheat the oven to 180C (fan-assisted). Using a pastry cutter or manually, cut out medium-sized circles from the rolled-out pastry on a well-floured surface. Put a good teaspoon of pizza sauce in the middle of the pastry, avoiding the side, and top with onions, pepper, chicken, olives, and finally the cheese. Sprinkle the top with the red chilli flakes. Dab one side with water and close the pastry tightly. Brush with a layer of beaten egg, and place in the oven for 20 minutes or until golden.
Tips: Do not overfill your pastry as it can rip or leak out whilst cooking. Careful with the amount of water you use to seal the pastry, just dabbing it on with your finger is fine.
Although I’ve never visited Mexico before, I have an unhealthy obsession with their food, especially tacos. Hopefully, one day BW will read this post and whisk me away over there, but in the mean time, heres my take on tacos using Haloodie’s breaded chicken fillets, all sliced up. It does seem a little complex for just lunch, but you can throw just about anything together for the slaw.
- 1 packet of Haloodies battered chicken fillets, sliced
- 4 Missoni wholewheat and white flour tortillas
- 4 tsp spicy mayonnaise
- 4 heaped tbsp slaw
- Guacamole (I made mine myself but shopbought is fine)
- 4 small radishes, sliced (optional)
- 20g feta cheese, crumbled (optional)
- 2 tbsp mayonnaise
- 2 tsp chilli sauce of your liking (I used chipotle)
- lettuce, thinly sliced
- red cabbage, thinly sliced
- 1 pickle, thinly sliced
- 1 jalapeno pepper, sliced
- 1 tsp of red onion, diceds
- 2 tbsp pickle juice
Spicy mayonnaise: Mix 2 tbsp of mayonnaise with the chilli sauce (make it less if you cant do spicy)
Slaw: Shred the lettuce and red cabbage, and toss with the red onions, jalapenos, pickles, and pickle juice.
Assembling the taco: Place your tortilla on a flat surface, and layer with the slaw, guacamole, and top with the sliced chicken. Finish this off with the spicy mayo, sliced radishes, and feta cheese crumbles. Fold the tacos, and place in a lunchbox.
Tips: I cooked the chicken beforehand in the oven, left it to cool, and then placed in the tacos, I feel this makes the chicken taste better and become crispy. The slaw did become a little too spicy with the jalapeño so adjust the recipe accordingly. You could also use the mango salsa here from this recipe if you like.
Chicken Noodle Jars
Inspired by the Food Lab (you have to get his recipe book!), this quick and easy chicken noodle jar is already in the lunch rota for BW. It’s ideal if you’re recovering from a cold, and with winter coming up, its the perfect warm and fuzzy hug you need. This is a very versatile lunch and you can add in or remove just about anything you want, don’t be afraid to put more seasoning like soy sauce or garlic/ginger paste to enhance the flavour. I’ve done two versions; one using courgette noodles for those of you who are looking for a healthy meal, and the other using rice noodles.
- 1 packet of Haloodies cooked and sliced chicken breast, shredded
- 2 jars (any heatproof container with a tight lid is fine)
- 1/2 vegetable stock pot
- 2 tsp chilli and garlic sauce
- 1 tsp Maggi liquid seasoning
- Handful of frozen vegetables
- Noodles of your choice
- 2 spring onions, sliced finely
- Bunch of coriander leaves
Place half of the vegetable stock pot in each jar along with the sauces. Top with frozen vegetables and the shredded chicken breast. Then place a generous amount of noodles on top. Put your garnishes in a plastic bag, fold it up and squeeze it inside the jar, and shut the lid tightly. Pop it in the fridge at work (optional), and when it’s lunch time, put the kettle on.
Open the bag and stuff the garnishes inside the jar, and then fill to the top with boiling water. Shut the jar again, and wait a super long three to five minutes so that the flavours can get infused in the chicken. Open the jar up, give it a swirl and tuck in!
Tips: Any noodles will do here (udon, egg, rice, wheat) but do not use the dry versions as it will not cook with the boiling water. Frozen vegetables do work better than raw as the boiling water serves to thaw and simply reheat the items, as opposed to fully cooking through.
And thats that of my Lunch with Haloodies series. I’ve managed to incorporate all of their cooked chicken products into my recipes across three posts, and I hope it gives you guys plenty of inspiration for your lunch too. If you missed part one, read about it here, and for part two, click here.
The Haloodies cooked range is available in most Tescos; please see here: http://www.haloodies.com/store-locator.html to see if your nearest Tesco stock them. For more information, please visit their website: http://www.haloodies.com