The Art of a Packed Lunch
Writes Nathan Carey
Let’s set the scene. The clock is about to strike 1pm and that familiar stomach grumble creeps in. Are you reaching for a sandwich you made earlier that morning or making a trip to the closest shop to grab a roll? Perhaps you’re longing for something a little bit more robust for your midday energy boost. The process of pre packing lunch can be daunting not only in relation to the length of time it can take but also the options available to you. Can you find that Tupperware you bought last winter, is the microwave at the office working and are you really going to eat dry chicken and rice again? Billions of people across the globe face this same challenge every day and while the core issue is the same, the ways in which it is solved varies greatly.
The art of packing a lunch is nothing new of course, humans have been doing it for years. Workers at a mine in Tipperary in 1952 can be seen here eating sandwiches and drinking tea out of Guinness bottles on their lunch break (talk about innovation). Lunch gives us a chance to relax, catch up and more importantly fuel or bodies for the hours ahead. For most of my childhood packed lunch equated to sandwiches and fruits with a packet of crisps or a sweet treat to balance it out. While a ham and cheese or Tayto sandwich brings back fond memories, they aren’t upheld as the most nutritious or filling lunch. After asking around some of my friends and colleagues agree that the classic Irish packed lunch is made up of sandwiches, snack bars and a mug of tea to wash it down. These lunches are reflected in the ever popular meal deal promotions in most Irish supermarkets and seem to be what a bulk of the population eat on a daily basis. As most of us associate lunch with what we ate going to school, it’s no wonder a comforting sandwich and cup of tea follow us to adulthood. Norwegians solve the lunch problem with a practice known as matpakke (translating to packed lunch). This minimalistic meal consists of sliced bread topped with butter or pate and some meat or cheese. Emphasis to be placed on the word ‘or’ as this lunch solution is designed to be as simple as possible. There is typically only one topping on each slice of bread with the pieces separated by wax paper. This practice is not too far from our own Irish ways, but they are made even simpler with the inclusion of only one slice of bread. This surprisingly plain meal provides a sense of comfort and stability to the people of Norway while remaining cheap and easy to make. The simplicity of this classic lunch stems from the typical duration of a Norwegian lunch break. With just 30 minutes to eat, their meals must be quick to assemble and relatively easy to consume.
On the other side of the globe and in opposite fashion, Japan has their own version of a packed lunch in the form of bento. These intricately prepared boxes of food have taken the internet by storm, and while westerners may be only now becoming familiar with this concept, the people of Japan have been making these convenient lunches for hundreds of years. No doubt you have scrolled past a handful of creators on TikTok or Instagram preparing meals for their spouses or kids. The videos themselves tap into a want for order and satisfaction, watching vegetables be intricately cut into shapes and placed neatly into appropriately sized bento containers. The boxes commonly contain cooked rice or noodles, meats, vegetables, pickles and sometimes soups such as miso. Traditionally the boxes use dividers to keep each ingredient separate, keeping strong flavours apart and allowing the food to be combined at the time of eating. Not only are these boxes prepared at home, but many variations are readily available at convenience stores and places such as railway stations. During a trip to Japan a handful of years ago I experienced bento boxes first hand on a train from Tokyo to Nagano. The boxes were available in meat, fish and vegetarian options and contained enough food to keep me sustained for the trip. The bento boxes sold at train stations are dubbed ekiben (‘eki’ for station and ‘bento’ for lunch box), a portable lunch that you get at the station. I chose the fish option and was presented with 4 small maki sushi rolls, vegetable tempura, rice and some steamed fish. The convenience and variety of these lunches cannot be understated and there is a certain charm to the homemade feel of them. The bento box may just be the perfect solution for those wanting to create quick lunches that don’t skimp on flavour and remain relatively cheap when compared to store-bought meals. If you’re feeling inspired, there are a plethora of online resources to help you get started making bento boxes for lunch, they are certainly worth the hype!
While not strictly linked with a certain region of the world, salads are another great option that are packed for lunches across the globe every day. When packing salads to eat at a later time, it’s best to steer clear of the fragile greens that so often make up the bulk of the meal. Lettuce leaves like butterhead, romaine and iceberg can become soggy when dressings are added and become unappetising unless you're eating them immediately. Smaller and more robust options include rocket and endive or other leafy greens like watercress or pea shoots. These smaller leaves are more likely to retain their bite when tossed with other ingredients and left to sit. Protein makes up the second pillar of a well-rounded salad. Meats such as chicken or beef provide bulk and heartiness but vegetarian options like tofu or halloumi work just as well. Another great ingredient to add bulk to your salad is grain. Grains can add great textural intrigue to an otherwise boring salad and are excellent sources of protein and fibre. Some of my go to grains include bulgur, farro and quinoa. On the topic of texture, adding nuts, seeds or croutons to your salads is another must. These addons make sure each morsel of salad has a satisfying bite. The final component to any good salad is the dressing. A good dressing has 4 components – acid, fat, emulsifier and flavour. Acids can range from vinegars to citrus juices or even wines. Oils can be swapped out depending on the flavour profile of the other ingredients. Sesame oil goes great with chicken while something lighter like olive oil compliments prawns. Think of emulsifiers like a binding agent, usually honey is great or a premade condiment like mayo or mustard works wonders. When it comes to adding flavour to dressings, freshly chopped herbs (or even dried), minced shallots or garlic can add a strong punch to your dish. Mix these 4 components well and store in a separate container until it’s time to eat. This may add one more dish to the washing up but it is worth the effort, pouring dressing over a crunchy salad just before you dig in makes sure none of the ingredients get soggy and ensures a fresh lunch every time.
So whether you're stuffing Taytos between two slices of bread, preparing rice and vegetables for a bento box, layering greens and protein for a salad or even drinking tea from Guinness bottles, I hope this article has provided a bit of inspiration for your next packed lunch.
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