Moroccan Steak with Fragrant Eggplant & Tomato

Morocco is a land full of colour, spice and flavour, just like this scrumptious dish!

Ingredients for two people

2 tsp	HelloFresh Moroccan spice
440 g	rump steak
1	eggplant, diced into 1 cm cubes
3 tbs	olive oil
2	tomatoes, chopped
2 tbs	mint, chopped
2 tbs	balsamic vinegar
2	garlic cloves, peeled & diced

Hellofresh recipe

For the salad

Heat some oil in a large frying pan over medium-high heat. Cook the eggplant (in batches if necessary) for 10 minutes until golden and cooked through – you may need to add a little more oil as you go. Transfer to a warm resting place.

Combine the olive oil, balsamic vinegar, and garlic into a bowl. Add the tomatoes, mint,and then add the cooked eggplant, mix until to combined.

For the steak

Heat some oil in a griddle pan on a high heat. Season the steaks with the Moroccan spice, salt, and pepper. Place the steak on the pan and cook for 2-3 minutes per side, cooking times may vary depending on the thickness of your steak.

To serve

Place the steak on the plate along with the salad and enjoy!

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

Spanish stew

Spaniards cannot be rivalled when it comes to stews, and this recipe is no exception.

Ingredients for two people

5 g	vegetable stock
2 tbs	olive oil
1	onion, finely chopped
2	garlic cloves, crushed
1	red capsicum, sliced & chopped
1 tbs	smoked paprika
1 tin	chickpeas, strained & rinsed
1 tin	diced tomatoes
150 g	couscous
1	lemon, zested & juiced
3 tbs	parsley, finely chopped
100 g	feta

Hellofresh recipe

For the stew

Start by dissolving your vegetable stock. For every 5g of stock dissolve into 750ml of boiling water (5g:750ml). Heat the olive oil in a pot over medium-high heat. Add the onion and half the garlic and sauté for 2 minutes. Add the red capsicum and sauté for a further 3 minutes, add the smoked paprika and cook for 1 minute. Add the vegetable stock, chickpeas, and the diced tomatoes and bring  to a boil. Reduce the heat down to a gentle simmer and leave to bubble away for 20 minutes. Remove the stew from the heat.

For the couscous

Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so “e.g.” 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap, leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork

For the gremolata

Place your parsley leaves, lemon zest, and the remaining garlic on a chopping board and bunch everything together. Chop the parsley, lemon zest, and garlic together very finely until they are well combined.

To serve

Divide the couscous between bowls and spoon over the Spanish stew. Crumble your feta cheese over the top and get stuck in!

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 balsamic pumpkin salad

Enjoy a symphony of sweet tenderness, bursting freshness, and dark balsamic twist. 

Ingredients for two people

350 g	pumpkin, chopped into 1 cm cubes
3 tbs	olive oil
1/2	red capsicum, finely chopped
1 bunch	spring onion, finely chopped
1 tin	chickpeas, strained & rinsed
60 g	rocket
1	coriander, chopped
1	long red chilli, deseeded & finely chopped
2 tbs	balsamic vinegar

Hellofresh recipe

For the pumpkin

Heat the oven to 180C. Cut the pumpkin into 1x1cm squares and place on a baking tray, lightly dress the pumpkin with olive oil, and salt and pepper then place on the top shelf of the oven for 25 minutes or until golden brown. Keep an eye on it as cooking time will vary depending on your oven.

For the salad

Combine the capsicum, spring onion, chickpeas, rocket and coriander in a salad bowl with a dash of olive oil and seasoned with salt and pepper. Toss well to combine.

Finely dice the chilli. When the pumpkin is ready remove from the oven and add the chilli and balsamic vinegar to the baking tray. Toss the pumpkin, being careful not to crush the pieces. It’s important to do this step while the pumpkin is still hot because that’s when the balsamic and the chilli really come together with the sweetness of the roasted pumpkin. Add the pumpkin to the salad bowl and lightly toss (again being careful not to squash the pumpkin).

To serve

Divide the pumpkin salad between plates, season with salt and pepper, and enjoy!

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

Avocado and haloumi with rustic bread and olives

A healthy, simple and very filling dinner that you’ll enjoy to the last delicious bite.

Ingredients for two people

1	banette loaf
2 tbs	olive oil
2	garlic cloves, halved
200 g	haloumi, chopped
2	avocado, chopped
1	lemon, juiced
100 g	kalamata olives
50 g	rocket

Hellofresh recipe

For the bread

Pre-heat the oven to 220C. Place the banette loaf into the oven and cook for 8 minutes. Make sure you keep an eye on it so it doesn’t burn. Remove the loaf and when it has cooled down enough to handle, cut it in half longways. Place the two halves back into the oven for a further 4 minutes or until golden brown.

Remove from the oven and then drizzle over the olive oil evenly, once you have a nice light cover of oil begin to rub the halved garlic cloves into the toasted bread. Season the garlic rubbed toast with salt and pepper.

For the haloumi

In a small pan heat some olive oil over medium-high heat. Add the haloumi and cook for 2 minutes on each side until golden brown. Remove from the pan and set aside.

To serve

Place the avocado into a small bowl and mash using a fork, season with salt and pepper and add a squeeze of lemon juice to stop the avocado from turning brown. Spread the avocado mixture over each half of your garlic rubbed rustic toast, top with the haloumi and olives. Season with salt and pepper and give a nice squeeze of lemon and 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

Tandoori chicken with green lentils

A popular aromatic Indian dish that is sure to become one of your kitchen favourites.

Ingredients for two people

100 g	green lentils
2 tbs	vegetable oil
2 tbs	tandoori paste
350 g	chicken thigh, chopped into 4cm pieces
1	red onion, finely diced
2	garlic, crushed
1 tin	diced tomatoes
1/4 cup	coriander, finely chopped
1/2	lemon, juiced

Hellofresh recipe

For the lentils

Bring a large pot of water to boil and add the lentils, cook for 20-25 or until soft.

For the chicken

While the lentils are boiling add the vegetable oil, tandoori paste, and the chopped chicken thighs into a small bowl and mix until the chicken is well coated. Heat some oil in a large pan over medium-high heat. Add the red onion and fry for a minute, then add the garlic for a further minute. Throw in the tandoori chicken and cook for 2 minutes on either sides or until the chicken has browned. Add in the diced tomatoes and reduce heat to a gentle simmer. Once the lentils are cooked, add them into the tandoori chicken and leave to simmer for 5 minutes.

To serve

Divide the tandoori chicken and lentils between bowls and serve with a good amount of freshly chopped coriander, and a 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

Pan fried gnocchi with mushroom and thyme

This dinner delight is the fastest, healthiest and tastiest way to a virtuous meal.

Ingredients for two people

500 g	gnocchi
2	garlic cloves, crushed
1/2	red onion, finely diced
300 g	mushroom, sliced
1 bunch	Thyme, destemmed
3 tbs	olive oil
1/2	lemon, juiced
50 g	parmesan, grated for garnish

Hellofresh recipe

For the gnocchi

Bring a pot of salted water to the boil. Add the gnocchi and cook until the gnocchi rises to the surface. This should take about 5 minutes. Remove from the heat and strain, leave aside to dry off before you pan-fry the gnocchi. Heat some butter or oil in a pan to medium temperature. Add the gnocchi and fry for 3 minutes until they are golden brown.

For the mushrooms

Add the onion and garlic to the gnocchi and cook for 3 minutes until the onion has softened. Reduce heat to medium, add the thyme, and cook for a further minute. Add the mushrooms and cook for 10 minutes or until they are brown and all of the liquid has completely reduced down

To serve

While the gnocchi is still in the pan, dress with the olive oil and lemon juice. Divide between bowls, top with some parmesan and enjoy.

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

Pondicherry pickled fish

This meal will tickle your fancy and convert anyone in to a lifelong seafood lover!

Ingredients for two people

350 g	ling, cut into 4 cm pieces
2 tbs	flour
4 tbs	vegetable oil
150 g	rice
2	red onion, sliced into rings
2	garlic cloves, sliced
1	ginger, thinly sliced
2 tsp	HF pondicherry mix
2 tsp	caster sugar (or regular)
100 ml	white vinegar (or apple cider vinegar)

Hellofresh recipe

For the fish

Place the chopped fish into a plastic bag and add the flour along with a good pinch of sea salt. Tie up the bag and shake until the fish is well coated with the flour. If the flour looks a bit gluggy then simply add a little more. In a wok or a small deep pan heat the vegetable oil over high heat. We want to shallow fry the fish so add as much oil as you feel comfortable with. Once the oil is nice and hot, carefully add the fish one by one – be careful not to splash the oil. Cook the fish for 1-2 minutes on each side until cooked through and golden brown. Remove the fish from the wok and transfer to a shallow bowl.

For the rice

Start the rice when you start the pickle as both will take a similar amount of time. 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.

For the pickle

Return the pan and a little oil to a medium heat. Add the red onions for 2 minutes. Now add in the garlic, ginger, HF Pondicherry mix, and cook for a further minute. Add the sugar and the white vinegar and leave to simmer for 5 minutes.

To serve

Top the fish with the hot pickling liquid. Serve with rice. Enjoy!

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

Rice paper rolls

This delightful meal has comfort food status without the unhealthy fats and oils!

Ingredients for two people

3 tbs	soy sauce
1	lime, juiced
1	long red chilli, finely diced
200 g	honey soy tofu, long strips
8	rice paper rolls
1	carrot, grated or julienned
30 g	beansprouts
2	cucumber, julienned
2 tbs	coriander, chopped
1/4 cup	mint

Hellofresh recipe

For the dipping sauce

Stir together the soy sauce, lime juice, and the chilli in a small dipping bowl.

For the rolls

Cut the tofu into long thin strips (about the length of the rice paper rolls).
In a kettle boil some water and add to a wide shallow bowl that will fit the rice paper sheets, let it cool a bit so you don’t burn your fingers! Place one piece of rice paper into the warm water and soak until it becomes soft (this will take just seconds). Place on a plate, add some carrot, tofu, beansprouts, cucumber, coriander and mint into the left of the rice paper, like the illustration below. Fold one side over, followed by the opposite, and then wrap the roll up as tightly as possible, be careful they rip easily! As long as the paper still has enough moisture it will stick, so try to work quickly!

To serve

Dip your roll into the soy dressing and enjoy!

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

Chorizo Spanish stew with gremolata

Spaniards cannot be rivaled when it comes to stews, and this recipe with added chorizo is no exception.

Ingredients for two people

5 g	vegetable stock
2 tbs	olive oil
1	red onion, finely chopped
2	garlic, crushed
1	red capsicum, sliced & chopped
1 tbs	smoked paprika
1 tin	diced tomatoes
300 g	chorizo sausages, sliced diagonally
150 g	couscous (optional)
1	lemon, zested & juiced
3 tbs	parsley, finely chopped

Hellofresh recipe

For the stew

Start by dissolving your vegetable stock. Dissolve every 10g of stock dissolve into 750ml of boiling water (10g:750ml). Heat the olive oil in a pot or casserole dish over medium-high heat. Add the onion and half the garlic and sauté for 2 minutes. Add the red capsicum and sauté for a further 3 minutes, add the smoked paprika and cook for 1 minute. Add the vegetable stock and the diced tomatoes and bring to a boil. Reduce the heat down to a gentle simmer and leave to bubble away for 20 minutes. Taste and adjust seasoning with salt and pepper along the way.

For the chorizo

Heat some oil in a small pan over medium-high heat. Add the sliced chorizo and cook for 2-3 minutes on each side or until the chorizo is nice and crispy brown. At about the 10 minute mark for the stew, add the charred chorizo to allow those smokey flavours amalgamate.

For the couscous

Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so e.g. 300ml of water for 150g of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with glad wrap and leave to sit for 5 minutes. Remove the cling wrap and fluff the couscous with a fork.

For the gremolata

Place your parsley leaves, lemon zest, and the remaining garlic on a chopping board and bunch everything together. Chop the parsley, lemon zest, and garlic together very finely until they are well combined.

To serve

Divide the couscous between bowls and spoon over the chorizo Spanish stew. Serve with the fresh gremolata on top along with a squeeze of lemon juice. Enjoy!

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

Pork fillet stuffed with apple and sage

The flavours in this meal play off each other, giving the pork a truly special touch.

Ingredients for two people

1 tbs	butter
1	green apple, peeled, de-cored & finely chopped
1 bunch	sage, torn
1	pork tenderloin, cut in half
2	garlic, crushed
1	tomato, diced into cubes
1 tin	cannellini beans, strained & rinsed
50 ml	white wine

Hellofresh recipe

For the pork

Firstly preheat the oven to 180C.

To make the stuffing fit inside the pork fillet we need to make sure the apples have been chopped into tiny little cubes, so take the time to do this properly. Heat the butter in a small pan over medium heat. Add the apples and sauted gently for 5 minutes. Once the apples begin to soften add in half of the torn sage leaves. Once the apples are nice and soft remove them from the pan and allow them to cool before you start handling them. In the meantime, you  can get going on the braised beans.

For the beans

Add some olive oil to the same pan as the apples. Add the garlic and cook gently for 1 minutes. Now add the tomato and cook for 5 minutes

For the pork

Using a long thin knife make an incision through the centre of the pork fillet but don’t push the knife all the way through. Be careful not to pierce the sides otherwise your stuffing with fall out (essentially you’re making a porky pocket). Once you have done  this to both halves of the pork fillet you can begin to push the stuffing into the pork with your fingers. Once the fillets are stuffed place them on a baking tray, season with sea salt and black pepper, and place them in the oven for 12-15 minutes.

For the beans

Meanwhile add the remaining sage, cannelini beans, and white wine to the pan with the tomato. Season well with salt and pepper and then leave to simmer very gently for 10 minutes.

To serve

Slice the pork into steaks, trying to make sure the stuffing doesn’t fall out. Divide the braised beans and your stuffed pork between plates. Delish!

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