Pulled pork wrap or baby baps

In my last post a shared the simple recipe for a pulled pork and today just a couple of ideas for using them in lunchbox friendly ways.

Our family loves wraps as an alternative to regular sandwiches and they are perfect for encasing sticky pork, coleslaw and a slather of extra mayonnaise. I have started to use sandwich picks to stop these unravelling within the box.

 

Equally delicious on rolls or baps, the flavorful pork is a winner. I find these mini hamburger buns from Trader Joes just adorable but are really just a bite sized snack. Larger softer rolls or Hawaiian sweet rolls are just the ticket.

Find the recipe here

Picnic Asparagus rolls

These are a snap to make for picnic boxes or a quick lunch. Asparagus rolls are good at using these healthy spears in perhaps a new way for you. Very popular at tea parties, they are quite robust once you get the knack of rolling and maybe securing. They are a splash of color and a good alternative to the usual triangle sammie.

You can find the recipe and more instructions here.

Your kids may be tricked it to trying a ‘new’ vegetable in its sassy new bread outfit. Served cold and the asparagus a tiny bit crunchy, it’s a taste of spring.

Make sure you don’t overcook the asparagus as it will be very limp, never good and also don’t prepare them the day before, soggy bread sucks also.

Curried Eggs and their Sandwich cousin…

If you are keen to try out the Curry Eggs pictured on the previous post here are the instructions. I call them instructions because recipe may be too constrictive.

Curry Eggs

  • 6 Free range eggs
  • 1/4 cup good mayo
  • 1-2 tsp curry powder (start with one and then adjust) mixed with tsp of hot water to start dissolving.
  • 1 Tbsp sweet hot mango chutney
  • Salt and pepoer to taste

Method

Bring eggs to a boil in a saucepan and boil gently for 10 minutes. Remove from heat and run under cold water until cold enough to peel. Cool completely and then cut eggs in half lengthwise. Carefully scoop out yolks and add them to small blender along with other ingredients. Blitz until smooth and adjust seasoning to suit your taste.

Mixture should be soft and smooth but not runny. ¬†Spoon mix into piping bag fitted with decorative nozzle and pipe carefully into the egg ‘shells’.

Chill until needed.

If a bigger lunch is needed just transform the halved eggs into a delicious sandwich.

Chop the cooked egg whites and layer on buttered sourdough bread or french stick with the curried yolk mixture. Add washed lettiuce greens if desired.