Ingredients
Serves 4-6Satay Chicken Wraps
2 chicken thigh fillets, chopped into 1 cm cubes
1 small onion, finely chopped
1 tbsp oil (vegetable, olive or peanut)
½ cup crunchy peanut butter
¾ cup low fat coconut milk
1 tbsp lemon/lime juice
1 tbsp kecap manis (thick Indonesian soy sauce)
1 tsp sambal oelek (optional)
½ punnet cherry tomatoes, halved
½ Lebanese cucumber, chopped into small chunks
Handful of bean shoots
2 tbsp coriander, chopped
1 packet roti bread
Vietnamese Coleslaw Rice Paper Rolls
Rice Paper Wrappers (not the frozen variety, near the noodles in Asian Grocery Stores)
350g Chinese cabbage, finely shredded
2 medium Carrots, finely shredded
2 sticks Celery, finely sliced
2 tablespoons Vietnamese mint, shredded
1 tablespoon Garlic chives, chopped
1 small bundle glass noodles, soaked in boiling water, then drained well
Dressing
4 tablespoons rice vinegar
1 tablespoons palm sugar, finely grated
1 tablespoon Lime juice
1 tablespoon fish sauce
½ teaspoon freshly ground black pepper
Muesli Slice
½ cup brown sugar
1 cup self-raising flour
1 cup desiccated coconut
2 cups natural muesli
75g chopped dates
125g butter
2 tbsp water
3 tbsp honey
1 egg
.
Method
I know this topic sends logical, sane parents into a tailspin, so here are a few ideas to hopefully make it a little easier. In order to keep lunches cold, freeze a drink bottle and put into the lunchbox.
Satay Chicken Wraps
(Be cautious of nut allergies and nut policies at your school)
Heat the oil and fry chicken and onion for 5 minutes over low-medium heat or until cooked and lightly browned.
Add the peanut butter, coconut milk, lemon juice, kecap manis, sambal oelek (if using) and up to ¼ cup of water as required. Bring to the boil, stirring constantly. Reduce heat and simmer until the sauce is reduced and thickened. Remove from heat and allow to cool completely.
Place chicken mixture into a bowl and add remaining ingredients.
Place roti on a board and divide mixture evenly between sheets to desired thickness (depending on age and appetite of children). Roll up tightly, cut into two and wrap tightly in plastic wrap or foil.
Vietnamese Coleslaw Rice Paper Rolls
Combine all salad ingredients and toss with dressing to combine.
To make dressing: Place the vinegar, sugar, fish sauce, lime juice, salt and pepper in a small bowl and toss well to combine.
To Assemble: Soak rice paper wrappers a couple at a time in warm water until softened. Place on a clean, dry tea towel and place a strip of filling towards one end of the wrapper. Fold over both ends and then roll tightly.
Store rolls in an airtight container with a damp layer of kitchen towel beneath and over the top of the rolls. This will be best served the day of making, but are fine for a day or two after as long as they are stored correctly.
They can be served in lunch boxes with extra sweet chilli sauce for kids who like that to dip with, or failing that tomato sauce if they must dip!
Muesli Slice
Preheat oven to 180°C.
Mix sugar, flour, coconut, muesli and dates. Melt butter, water and honey together and pour over combined ingredients while still hot. Stir well until mixture comes together, and then stir in the egg.
Spoon mixture into a greased and lined lamington tin and bake in preheated oven for 40 minutes, or until set and golden brown. Allow to cool before cutting.
Other lunch tips:
Try rolled up Mountain bread cut into wheels with one of the following:
. Vegemite
. Jam
. Cream Cheese and Avocado
. Chicken, Spinach and basil mayonnaise
. Cream Cheese, Smoked Salmon & Lettuce
. Tuna, Mayonnaise, Spring Onion & Celery
Just to name a few!