The middle meal of the day is a great opportunity to showcase some culinary flair by mixing old favourites with new innovations.
Retirement village residents are no longer satisfied with mediocre meals, they expect a dining experience that equals eating out at their favourite establishments. Incorporating current flavour trends and exploring new tastes is a great way to do this. For chicken trends, Asian and Middle Eastern flavours are at the forefront.
Hellers versatile chicken is succulent, ready-to-eat chicken for no-fuss kitchen solutions. It is the perfect starting place to build delicious and satisfying lunches. Hellers has some great recipe ideas available that highlight these trends; their Moroccan Eggplant Chicken Salad, for example, will allow your residents to travel through their taste buds.
WHAT YOU WILL NEED:
• 4 small eggplants
• 4 tbsp olive oil mixed with 1 tsp turmeric powder
• 1 cup cooked wholemeal cous cous
• 1/4 cup currants
• 1/2 cup flat leaf parsley roughly chopped
• 1/2 cup fresh mint leaves roughly chopped
• 5 tbsp harissa – Julie Le Clerc brand
• 1-2 packs Hellers sliced chicken
• 1 red onion sliced thinly into rounds
• 2 oranges cut into segments with the skin and pith removed
• 1 tomato on the vine
INSTRUCTIONS
• Preheat the oven to 200C and line a baking tray with baking paper.
• Cut each eggplant through the middle lengthways, leaving the stalks intact. Put them on the baking tray along with the tomatoes; drizzle with olive oil; sprinkle with sea salt and cracked pepper.
• Bake for 10 mins, then remove the tomatoes to cool.
• Using a pastry brush, spread the turmeric oil all over the cut inner surface of the eggplants. Then bake for a further 15 mins or until cooked and golden.
• To the cooked couscous, add the currants, herbs and 3 tbsp of harissa. Season and stir well.
• Toss the chicken in the remaining 2 tbsp of harissa and then add to the couscous.
• To assemble, put each eggplant onto a large plate. Stuff with a quarter of the cous cous. Then top with red onion slices, orange segments, a dollop of extra harissa, 2 tomatoes. Serve at the table.
