Lucky Voice Come Dine With Me!
Bored of having the same tuna sandwich meal deal day in and day out at work? Here at Lucky Voice HQ we decided to try something a little bit different this week.. We introduced our very first cooking competition - a Lucky Voice Come Dine With Me special!
We may have been slightly limited by our kitchen (microwave only appliances), but we didn’t let that hold us back! With all the prep done at home, check out the imaginative dishes we came up with and try them yourself for a packed lunch to remember..
Day 1 - Ollie
Chicken and pesto puff pastry with tabbouleh salad
Ingredients:
Bulgar wheat
Cherry tomatoes
Cucumber
Red onion
Carrot
Parsley
Garlic
Olive oil
Filo puff pasty
Pesto
Philadelphia
Diced chicken breast
Sundried tomato
Feta cheese
Chicken and pesto puff pastry
- Pre-heat oven to 180 degrees celsius
- Roll out puff pastry flat
- Mix pesto and Philadelphia in a bowl and spread evenly across puff pastry, allowing 1 cm on the edges for the corners to rise
- Cook chicken in pan
- Scatter diced chicken breast, sundried tomatoes and crumbled feta across puff pastry
- Put in oven for 25 minutes
Tabbouleh
- Add bulgur wheat to water and leave for 15 mins until water has completely disappeared
- Dice cherry tomato, red onion and cucumber and grate carrots. Mix in with bulgar wheat and parsley
- Add olive oil, crushed garlic, salt and pepper to a small bowl and mix together. Pour over tabbouleh
Day 2 - Karolina
Roasted courgette boats filled with mixed beans, goat’s cheese and parma ham with avocado, pepper and popcorn salad
Ingredients:
Large courgettes
Cannelloni beans
Red kidney beans
Green lentils
Spring onions
Tapenade
Teriyaki sauce
Soft goat’s cheese
Parma ham
Mixed leaves
Pointed peppers
Goat’s cheese and pepper popcorn by Joe & Seph’s
Avocado
Balsamic vinegar
Maple syrup
Port
Herbs de Provence
Crushed almonds
Courgette boats
- Warm up the oven to 190 degrees celsius
- Cut the courgettes in two long halves
- Glaze with a teaspoon of maple syrup each and sprinkle a pinch of salt and pepper on each half
- Roast for 25 min
- In a bowl mix beans, lentils, three finely chopped spring onions, one teaspoon of tapenade, one tablespoon of maple syrup, two teaspoons of Teriyaki sauce and a pin of black pepper
- Take the courgettes out of the oven and spoon out all the seeds with some flesh to create boats
- Fill with the beans mix and top with goat’s cheese and shreds of parma ham on the very top
Salad
- Mix salad leaves, sliced pointed peppers, avocado chunks into a bowl
- Sprinkle a handful of the Goat’s Cheese & Pepper popcorn over all the ingredients
- Mix two teaspoons of balsamic vinegar with a teaspoon of port and a pinch of herbs de Provence - sprinkle with your fingers over the salad
- Finish the salad with some crunched almonds
Day 3 - Thomas
Pomegranate glazed chicken with a butternut squash and kale salad
Ingredients:
Butternut squash
Red onions
Kale
Feta cheese
Tahini
Garlic clove
Lemon juice
Pine nuts
Za’atar
Chicken legs
100ml soy sauce
100ml pomegranate molasses
2 tbsp maple syrup
3 tbsp mango chutney
100g prunes
30g grated ginger
Yellow onions
New potatoes
Pomegranate glazed chicken
- Mix together grated ginger, soy, pomegranate molasses, mango chutney, prunes and maple syrup in casserole dish
- Add quartered onions and chicken
- Marinate in fridge for 24h
- Add in potatoes and cover dish
- Cook at 200 degrees celsius in the oven for 2 hours, basting regularly
- Uncover dish and cook for 30 mins to crisp chicken and reduce liquid
Butternut squash and kale salad
- Dice squash and roughly cut 2 red onions
- Oil and season with salt and pepper
- Spread vegetables on baking tray and oven cook at 200 for 45 minutes
- Toast pine nuts in pan with oil and salt on high heat for 5 minutes
- Wilt kale in pan with oil and apple cider vinegar on medium heat for 2 minutes
- Add salt and crisp in oven for 5 minutes
- Gently mix tahini with minced garlic, salt, and water - add lemon juice and stir slowly so paste doesn’t curdle
- Spread veg on a platter and drizzle tahini mix
- Scatter with diced feta, pine nuts, and za’atar
Day 4 - Milo
Tenderloin Pork with sweet potato fries and tomato salad
Ingredients:
Vine tomatoes
Plum tomatoes
Baby tomatoes
Red onion
Garlic
White wine vinegar
Olive oil
Salt
Pomegranate seeds
Sweet potato
Tenderloin pork fillet
Plum chutney
Mozzarella
Parma ham
Pork
- Pre heat the oven to 200 degrees celsius
- Slice the pork down the middle (lengthways), then stuff with plum chutney and mozzarella and wrap in parma ham
- Cook for 15 mins
Sweet Potato Fries
- Pre-heat oven to 200 degree celsius
- Chop the sweet potato into strips, then add to baking tray with oil and salt.
- Cook for 40 mins
Tomato Salad
- Chop the three different types of tomatoes in half, dice the red onion and mix together.
- Mix the white wine vinegar with olive oil and garlic and drizzle over the tomatoes and onion .
- Add the pomengranates to finish
All dishes were of course super tasty, but as there can only be one winner this was awarded to... Thomas! His prize? Friday lunch bought for him by the losers of course!
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