Midsummer is a busy time of year. Ideally the weather promotes outdoor activities, the kids are out and about and food needs to be flexible. As such, I had a think this week about dishes that can be prepared in advance and heated, or even eaten on the move. For many, dinner and lunch can feel like a chore or a box that needs to be ticked. Meal prep is certainly on the rise in Ireland, as are the food businesses offering grab-and-go options for time-poor patrons. Colour, seasoning and texture are key. The aim here is to offer big flavours while keeping it light.
The first dish presents common ingredients in a different way. Salmon, carrots, cabbage and rice are brought to the next level using a selection of Asian ingredients that are a tasty addition to your store cupboard. Miso paste is a fermented soybean purée that becomes intensely seasoned during production. It should be used in small quantities and requires a fair amount of balance. I’ve blended it into a marinade here using sesame oil, sugar, soy sauce and vinegar. The marinade will both season the fish and add that roasted colour when cooked.
The coleslaw is designed to be thrown together in a bowl. When I’m in a rush at home, or making staff food, I’ll use time-saving hacks to keep things moving. Grating the carrot and firing the cabbage through a mandolin saves time. All it takes is a run through the store cupboard again to make a punchy dressing, this time using peanut butter as a base. With some steamed rice and sesame seeds, this is a quick and nutritious bowl that can be brought to the table in minutes.
The second recipe is designed to use up a leftover roasted chicken, and it’s one I regularly bring together on a Monday. Any excess meat is picked off the carcass before I make a simple stock with some leftover vegetables. Sweetcorn is a classic accompaniment to chicken so I’ve charred up some fresh corn on the cob to add a sweetness to the broth. While the base flavour is always solid, the addition of soy sauce, ginger, chilli and vinegar gives the broth its X factor. Noodles and soft-boiled eggs bulk it. This is the sort of food that leaves your taste buds tingling without the need for a nap. It’s also a very adaptable format depending on what you have at your disposal. This is all about using everything up. The magic of these recipes? You can package them up and eat them on the go or simply have them ready to serve after a busy day out and about. Box ticked.
