Pork fillet with crushed potatoes

A deliciously fresh, healthy and filling dish that will hit the spot with every bite.

Ingredients for two people

3 tbs	olive oil
2 tbs	rosemary, destemmed
2	garlic, sliced
400 g	potatoes, quartered
1	red onion, cut into wedges
350 g	pork fillet
1 tbs	balsamic vinegar
1 tsp	wholegrain mustard (or dijon)
50 g	rocket

Hellofresh recipe

For the potatoes

Preheat the oven to 180C. In a small bowl, mix together the olive oil, rosemary leaves, and sliced garlic. Marinate the pork fillet with half of this dressing and leave aside while you begin on the potatoes.

Bring a large pot of salted water to boil. Place the potatoes in the pot and boil for 10-12 minutes. Strain the potatoes and then toss them with the red onion and the remaining rosemary oil marinade. Place them on a baking tray and put them in the oven for 10 minutes. While they are roasting you can sear your pork fillet.

For the pork

Heat a large pan over high heat with some oil. Place the pork fillet on the pan and cook for 2 minutes on each side until brown all over. Transfer the pork to the baking tray with the potatoes and the red onions and place back into the oven for another 10 minutes or until just cooked through.

For the dressing

While everything is cooking whisk together the balsamic vinegar, mustard, and some olive oil.

To serve

Remove the tray from the oven and divide the vegetables between plates, dress with potatoes and onions with the balsamic dressing. Slice the pork fillet into 1 cm steaks and divide between plates with a side of rocket.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Chicken and corn noodle soup

Ingredients for two people

2 tbs	vegetable oil
2	garlic cloves, minced
2 stalks	silverbeet, stems finely chopped & leaves shredded
10 g	vegetable stock
350 g	chicken breast
200 g	rice vermicelli noodles
1	corn , kernels removed
1 bunch	spring onion, thinly sliced

Hellofresh recipe

For the soup

Heat the vegetable oil in a large saucepan over medium heat. Add the garlic and the finely chopped silverbeet stems. Cook for 2 minutes or until soft, stirring occasionally.

Dissolve every 10g of vegetable stock into 1 litre of boiling water (10g : 1L). Add the vegetable stock and increase heat to medium-high and bring to the boil. Reduce the heat to low and poach the chicken breast for approximately 10-15 minutes or until cooked through. Once the chicken is cooked through remove the chicken from the pot and shred using a fork and knife, cover and set aside. Add the vermicelli noodles and stir until the noodles have separated. Simmer uncovered for 4 minutes.

Add corn and silverbeet leaves and return the shredded chicken to the pot. Cook for 3 minutes or until corn kernels are cooked through. Season with sea salt and freshly cracked pepper, stir well.

To serve

Ladle the chicken and corn noodle soup into warmed bowls, garnish with remaining spring onions and enjoy in this winter warmer!

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Lemongrass beef

Tantalisingly tangy, lemongrass beef is a popular dish for foodies young and old.

Ingredients for two people

150 g	rice
2 tsp	vegetable oil
1	red onion, diced
2	garlic cloves, crushed
1/2	lemongrass, finely sliced
60 g	green beans, top & tailed
1/2	red capsicum, sliced
350 g	beef strips
1 tbs	soy sauce
1 tbs	rice vinegar (or white vinegar)

Hellofresh recipe

For the rice

Bring a large pot of salted water to the boil. Add the rice and cook it for 8-10 minutes until soft. Drain. While the rice is cooking prepare your vegetables.

For the stir fry

It’s very important to have everything prepared because we’re going to be working quickly!

Heat the vegetable oil in a wok or large pan over high heat. Add the red onion, garlic, and lemongrass, cook for 2 minutes. Add the green beans and the red capsicum and cook for 3 minutes. Now add the beef strips, cooking for 2-3 minutes. Remove from the heat and stir through the soy sauce and vinegar.

To serve

Divide the rice between bowls and then top with the lemongrass beef stir fry.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Pan-roasted salmon with warm potato salad

This recipe has it all- it’s fresh, simple, healthy and delicious.  Perfect or what?!

Ingredients for two people

400 g	potato, quartered
1	red onion, finely diced
1	long red chilli, deseeded & finely diced
3 tbs	mint, finely chopped
1/4 cup	parsley, finely chopped
1	lemon, zested & juiced
3 tbs	olive oil
2	salmon

Hellofresh recipe

For the potato salad

Preheat the oven to 160C. Bring a large pot of salted water to boil. Add the potatoes and cook for 12 minutes or until just cooked (check by piercing with a knife to see if it feels soft all the way through). While the potatoes are boiling this is a great chance to get the chopping done, we want everything nice and fine so that it coats the potatoes. Remove the potatoes from the water and strain.

Place the red onion, chilli, mint, parsley, lemon zest, half of the lemon juice, and the olive oil in a large salad bowl. Add the warm potatoes to the bowl and toss well. Season with salt and pepper.

For the salmon

Season the skin side of the salmon well with salt. Heat some olive oil in an ovenproof pan over high heat. Place the salmon skin side down and cook for 2-3 minutes. Turn the salmon over and place the pan in the oven for a further 5 minutes.

To serve

Divide the warm potato salad between plates and serve your pan-roasted salmon on the side with a good squeeze of lemon juice.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

Roast Pumpkin Risotto

Our pumpkin risotto has ultimate comfort food status, without the guilty feelings! 

Ingredients for two people

350 g	pumpkin, chopped into 1cm cubes
2 tbs	olive oil
2 L	vegetable stock
1/2	red onion, finely chopped
2	garlic cloves, crushed
1	long chilli, finely chopped
200 g	arborio rice
100 ml	white wine (optional)
1 small handful	parsley, roughly chopped
1/2	lemon, juiced

Hellofresh recipe

For the pumpkin

Preheat the oven to 200C. Coat the pumpkin with olive oil and a generous pinch of salt and pepper. Spread out the pumpkin evenly on a baking tray and put into the oven for 20 minutes, or until soft and golden brown.

For the risotto

Meanwhile, in a pot, dissolve each stock packet of 10g into 2 liters of boiling water and leave aside. Heat some oil in a pan over medium-high heat. Add the onion, garlic, and chilli and cook for 2 minutes or until the onion softens. Add the arborio rice and cook for a further 1 minute to coat the rice.

Reduce to a low-medium heat, then add half of the white wine and a ladle of stock to the pan and stir until the rice has absorbed all of the liquid, add the remaining wine and another ladle of stock. if you’re not using white wine substitute it for extra stock. Continue this process until all of the stock is absorbed and the rice is al dente. If your rice is still a little chewy simply add some boiling water. This should take about 20 minutes.

To serve

Divide the risotto rice between bowls and stir through the roasted pumpkin, garnish with some parsley and a good squeeze of lemon.

To have recipes like this, along with all the fresh ingredients you need to make them delivered to your home, check out our website www.hellofresh.com.au

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