Recipes for a relaxed weekend lunch

Recipes for a relaxed weekend lunch

Sometimes you just can’t get better than the classics. I adore these kind of traditional sandwich fillings. Honestly, does it get better than a creamy, herby egg salad or the fresh crunch of chicken waldorf salad?

These recipes are part of some harvest recipes I wrote for my friends Nautilus Estate. They spend the picking period incredibly busy working on the vineyard and need nutritious, filling recipes for the many hands that make it happen.

Even if you’re not looking after a team of workers on a farm or vineyard, you can still gather a group of friends and enjoy a relaxed weekend lunch. I’m absolutely loving the Autumn weather in Auckland at the moment. The mornings are perfectly crisp but most afternoons are bright and sunny.

If you missed the Oaty Brown Sugar Chocolate Chip Cookie recipe that is part of this collection, find it HERE>

Have a wonderful weekend. Kelly xo

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Egg salad sandwiches w/ capers and dill

Makes enough filling for 4-6 sandwiches

6 free range eggs – hard boiled

¼ cup good quality mayonnaise

2 tablespoons capers

1 tablespoon finely chopped fresh dill (can also use fennel fronds – double the quantity)

1 tablespoon finely diced chives

Sea salt and cracked black pepper

To serve: Sliced baguette or sourdough, salad greens

Mash the boiled eggs and mayonnaise together. Add the remaining ingredients and season generously.

Leftovers can be kept for 2 days in an airtight container in the fridge.

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Chicken Waldorf Salad Sandwiches

Makes enough filling for 6 or more large sandwiches

500g free range chicken breast

1 red apple – a firm and crunchy variety

Juice of 1 lemon

1 stalk celery – finely diced

½ cup walnuts  - roughly chopped

½ cup good quality mayonnaise

1 tablespoon finely diced chives

Handful flat leaf parsley – roughly chopped

Sea salt and cracked black pepper

To serve: salad greens, thick sliced sourdough bread

Cut chicken breasts in half lengthwise. Season well. Heat two tablespoons of oil in a sauté pan over a medium / high heat. Cook chicken pieces until lightly browned and no longer pink in the middle. Leave to cool before chopping into cubes.

Cut the apple, remove the core and slice into small cubes. Toss well with the lemon juice to prevent browning. Drain excess juice.

Combine chicken, celery, walnuts, mayonnaise and herbs. Mix well. Stir through apple and season well with salt and pepper.

Leftover salad can be stored in an airtight container in the fridge for 2 days.