Up for the match? Five filling lunches and snacks to pack for the road to Croker

Cork take on Clare in the All-Ireland hurling final this Sunday. It’s a long road to Dublin for fans, so here are some tasty dishes to pack for the journey

Dubln-bound Cork and Clare fans can satisfy hunger en route to the final with these packable recipes

Lunch box quesadillas

recipe by:Michelle Darmody

Forget the sandwiches, and pack some tasty quesadillas

Servings

1

Preparation Time

 8 mins

Cooking Time

 4 mins

Total Time

 12 mins

Course

 Main

Cuisine

 Mexican

Ingredients

• 2 corn or flour tortillas

• 100g Cheddar cheese, grated

• 1 half of a roasted red pepper, finely chopped – I used jarred Spanish peppers

• 20g sweetcorn kernels

• a small handful parsley, finely chopped – optional

Method

1. Heat a pan dry without any oil.

2. Place one of your tortillas onto your work surface and sprinkle it with half of the cheese. Place the other ingredients on top and then add the rest of the cheese. Top this with the remaining tortilla and press down lightly.

3. Gently slide the tortilla sandwich onto your hot pan. I use a wide fish slice to do this. Allow it to cook in the dry pan for about two minutes on each side or until the cheese has melted. You can press it down slightly with the fish slice as it is cooking to make it more compact.

4. Remove from the pan and once cool cut into eight wedges, then pop into a lunch box.

 

Slow cooker chicken tikka sandwich filler

A couple of weeks ago I recommended cooking a whole ham to cut down on the cost of more expensive sliced ham for lunchboxes. Some readers got in touch to ask if I had a suggestion on cooked chicken or turkey for sandwiches.

Servings

8

Preparation Time

 5 mins

Cooking Time

 3 hours 0 mins

Total Time

 3 hours 5 mins

Course

 Side

Cuisine

 Indian

Ingredients

• 750g fresh chicken fillets

• 1 tsp salt

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp paprika (use smoked if you like it spicy)

• 1 tsp garic granules

• 1 tsp dried oregano

Method

1. Place the chicken fillets in the bottom of the slow cooker and sprinkle over the herbs and spices. Put the lid on the cooker and cook on a high heat for 2-3 hours. Once cooked, leave the lid on and allow to reach room temperature before slicing or shredding and storing in the fridge or freezer.

2. For even better value, cook a whole large chicken,(this will give you about 1kg of white and brown meat).  Place the whole chicken in the slow cooker, sprinkle the herbs and spices on top and cook on high for 5-6 hours. Allow the chicken to cool completely before removing the meat from the bones. I portion the meat into lunchboxes. Once cooked it’ll keep in the fridge in a sealed lunchbox for up to 3 days. If I’ve prepared enough for a full week I’ll put half into the freezer.