Quinoa parsley lemon and cannellini

A zesty dish filled with equal amounts of scrumptiousness and healthiness. 

Ingredients for two people

1	HF sourdough loaf
100 g	quinoa
1 bunch	spring onion, finely chopped
3 tbs	parsley, finely chopped
1	lemon, juiced
400 g	cannellini , strained & rinsed
2 tbs	mint, finely chopped
2	cucumber, diced
1 tsp	HF all spice
100 g	feta, crumbled
2 tbs	olive oil

Hellofresh recipe

For the bread

Preheat the oven to 220C. Place the bread in the oven for 8-10 minutes or until golden brown.

For the quinoa

Bring a full pot of water to boil. Add the quinoa and cook for 10 minutes. Remove the pot from the heat and let the quinoa sit in the water for a further 5 minutes. Strain the quinoa in a fine collinder or sieve and place in a bowl.

For the salad

Combine the spring onion, parsley, lemon juice, cannelini beans, mint, cucumber, and the all spice in a large bowl and toss well to combine. Toss through the quinoa and then crumble the feta over the salad and lightly mix through.

To serve

Dress with the olive oil to pull everything together, then divide the salad between plates and enjoy. Slice up your beautifully fresh loaf of bread and serve hot (with or without butter).

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

Spiced chicken with tahini yoghurt

A Middle Eastern dish which will receive culinary praise left, right, and centre. 

Ingredients for two people

2	garlic cloves, crushed
2 tsp	HF spice blend
1	lemon, zested & juiced
2 tbs	olive oil
350 g	chicken breast
200 g	natural yoghurt
1 tbs	tahini
150 g	couscous
3 tbs	coriander, finally chopped
3 tbs	mint, finally chopped
1	chilli, deseeded & finally chopped
1	red onion, finally chopped

Hellofresh recipe

For the chicken

Preheat the oven to 180C. Put the garlic, half the spice blend, half the lemon juice, and the olive oil in a small bowl and whisk together. Add the chicken to the bowl and leave aside for 10 minutes to marinate. Heat some olive oil in a pan over medium-high heat. Add the chicken and sear on both sides for 2 minutes. Transfer the chicken to a baking tray, place in the oven for 10 minutes, or until the chicken is cooked through. Don’t leave it in for too long though, otherwise it will dry out.

For the yoghurt

Place the yoghurt in a small bowl, add the tahini, remaining lemon juice and the lemon zest. Whisk together until the mixture smooths out, taste and adjust seasoning with salt and pepper.

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, leave to sit for 5 minutes. Remove the cling wrap and then fluff the couscous with a fork.

For the topping

Mix the coriander, mint, chilli, red onion, and some olive oil together, season well with salt and pepper.

To serve

Divide the couscous between plates and serve the chicken on top with a good spoonful of the nutty tahini yoghurt dressing and the coriander mix.

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

Bangers and mash with sage onion gravy

Once you’ve tried this banging recipe life without it will become unthinkable.

Ingredients for two people

2 tbs	olive oil
2	red onion, sliced into rings
1 bunch	sage, leaves separated
70 ml	white wine
5 g	vegetable stock , dissolve 5g into 200 ml boiling water
400 g	potato, peeled & chopped
30 ml	milk
1 tbs	butter
300 g	toulouse sausages

Hellofresh recipe

For the gravy

Start by heating the olive oil in a medium sized pan over medium heat. Add the sliced red onions and cook gently for 5 minutes, if the pan is too hot the onions will break down too quickly, we want them to caramelise, not burn.

Once the onions have softened and have begun to caramelise add the sage leaves and cook for a further minute, then add the white wine, reduce the by half and then add the vegetable stock. Leave the onion gravy on a medium-high simmer for 10 minutes so that it begins to reduce and thicken.

Keep an eye on the onion gravy, make sure it’s reducing at a nice steady pace, taste, and adjust seasoning with salt and pepper.

For the mash

Bring a large pot of salter water to boil. Once boiling throw in the potatoes and let them cook for 10-12 minutes.

Check that the potatoes are cooked by piercing them with a knife, if they are soft all the way through strain them and place them back in the pot. Add the milk and butter, season well with salt and pepper and then mash with a potato masher to desired consistency.

For the sausages

Heat a dash of olive oil over medium-high heat in a small pan. Add the sausages and cook for 2-3 minutes on one side, then continue to turn the sausages until they are brown all over and are cooked through.

To serve

Serve up the mashed potato first, then spoon over the sage onion gravy and top with the pork sausages. 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

Herb and olive stuffed mushrooms

A wonderful, herbivorous combination of juicy mushrooms, delectable olives and flavoursome herbs that’ll leave you saying ‘meat, who?’

Ingredients for two people

1	red onion, finely chopped
	portobello mushrooms
1	garlic cloves, crushed
100 g	feta, crumbled
80 g	olives, chopped
3 tbs	parsley, chopped
70 g	breadcrumbs
2 tsp	paprika
2 tbs	olive oil
70 g	rocket

Hellofresh recipe

For the stuffing

Preheat the oven to 180C.

Remove the mushroom stems and finely slice (the stems not the cups!). Gently fry with the onion over a medium heat in a well oiled pan. As they being to soften add the garlic and cook for 5 minutes or until done to your liking. Remove from heat.

Combine the onion and mushroom mix with the olives, parsley, breadcrumbs, paprika and olive oil in a large bowl, season with sea salt and cracked pepper to taste. Mix until well combined.

For the mushrooms

Arrange the mushrooms cup side up on non-stick baking tray. Generously spoon the filling into each mushroom and place the tray into the preheated oven.

Bake for 20-25 minutes until topping is golden.

To serve

Plate up the hot mushrooms and serve with rocket on the side.

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

Vegetarian gong bao

Our vegetarian version of a Szechuan style dish is a scrumptious delight to whip up.

Ingredients for two people

150 g	rice
2 tbs	soy sauce
2 tbs	rice vinegar (or white vinegar)
2 tsp	caster sugar
3 tbs	vegetable oil
300 g	mushrooms
1	chilli, diced
2	garlic cloves, crushed
1	ginger, finely chopped
1 bunch	spring onions, roughly chopped
70 g	cashews

Hellofresh recipe

For the rice

Bring a full pot of salted water to the boil. Add the rice and cook it for 8-10 minutes until soft. Drain.

For the gong bao

Make the gong bao mix by whisking together the soy sauce, vinegar, and caster sugar

Heat the vegetable oil in a wok or large pan to high temperature. Add the mushrooms and fry for about 30-60 seconds until glossy.

Add the chilli (remove the seeds or only use half if you want less heat), garlic, ginger, and spring onions and cook for 2 minutes. Add the gong bao mix to the wok and cook for a further minute, then stir in the cashews and remove from the heat.

To serve

Divide the rice between bowl and serve the gong bao on top.

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

Sumac Barramundi with Tabbouleh

This fish recipe has a sumac twist that will set your taste buds dancing instantly.

Ingredients for two people

 

3 tbs	olive oil
2 tsp	sumac
1	lemon, zested & juiced
2 fillets	barramundi
1/2 cup	couscous
1 large handful	parsley, finely chopped
2	tomatoes, diced
1 handful	mint, finely chopped
1	red onion, finely diced
1	garlic clove, peeled & crushed

Hellofresh recipe

For the barramundi

Preheat the oven to 180C. Place half of the olive oil in a small bowl along with the sumac, lemon zest, and some salt and pepper, then whisk to combine. Season the barramundi on both sides then rub the marinade into the fillets and leave aside to marinate while you make the couscous.

For the tabbouleh

Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so e.g. 2 cups of water for 1 cup of couscous). Pour the water over the couscous, stir with a fork, and then cover the bowl tightly with cling wrap and leave to sit for 5 minutes. Remove the cling wrap and then fluff the couscous with a fork.

Add the parsley, cherry tomatoes, mint, the remaining olive oil, red onion, garlic, and half of the lemon juice to the couscous and toss well to combine.

For the barramundi

After you’ve made the tabouleh, heat a dash of oil in a pan over high heat. When the pan is nice and hot, add the barramundi skin side down and cook for 2-3 minutes, turn the barramundi over and place the pan in the oven for 6-8 minutes to finish the cooking process.

To serve

Serve you sumac infused barramundi with a generous side of the tabobuleh and the remaining 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

Spaghetti alla puttanesca

A classic Italian dish, that’s part tangy, part salty and wholly delicious.

Ingredients for two people

3 tbs	olive oil
2	garlic cloves, crushed
1 tin	diced tomatoes
200 g	mushrooms, sliced
2 tbs	capers
80 g	kalamata olives
2 tbs	oregano, destemmed & chopped
250 g	spaghetti

Hellofresh recipe

For the sauce

Heat the olive oil in a large pan over medium heat, add the garlic and cook for 1 minute, don’t let the garlic burn! Add the mushrooms for 2 minutes then add the tomatoes and bring to a simmer for 15 minutes. Add the capers, kalamata olives, and the oregano, let simmer for another 5 minutes.

For the spaghetti

While the sauce is simmering, bring a large pot of salted water to boil. Add the spaghetti and cook for 10-12 minutes stirring occasionally so the spaghetti doesn’t stick. When al dente strain the spaghetti and add to the sauce, tossing well until the spaghetti is well coated.

To serve

Divide the spaghetti alla puttanesca between bowls 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

Oven baked crumbed fish with rosemary potatoes

This superbly healthy dish is a staple amongst seafood lovers and non-lovers alike!

Ingredients for two people

400 g	potatoes, cut in thin wedges
2 tbs	olive oil
1 bunch	rosemary sprigs, destemmed
300 g	white fish fillets
50 g	breadcrumbs
1	lemon, juiced & zested
70 g	rocket

Hellofresh recipe

For the wedges

Preheat the oven to 200°C. Toss the potato wedges in half of the oil, half of rosemary leaves, salt and pepper. Cook in the oven for 25-30 mins until crunchy and delicious.

For the fish

Combine the breadcrumbs, remaining olive oil, remaining rosemary leaves, lemon zest and juice, salt and pepper in a large bowl and mix well to combine. Lightly oil the base of an oven dish and place the fish fillets in the dish. Layer the fillets with the crumb mix and cook in oven for 8 minutes or until cooked to your liking.

To serve

Serve the fish with the wedges and 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

Spinach and ricotta ravioli with asparagus sauce

This splash of greens will leave you deliciously full without any guilty feelings! 

Ingredients for two people

1 tbs	olive oil
1/2	red onion, sliced
1 bunch	asparagus,  stems chopped & spears reserved
2	garlic cloves, crushed
1 tin	diced tomatoes
250 g	spinach and ricotta ravioli
1/4 cup	basil, chopped
50 g	parmesan cheese, shaved

Hellofresh recipe

For the sauce

Heat the oil in a frying pan over medium heat and gently fry the onion and chopped asparagus stems for 3 minutes. Add garlic and cook for a further 1 minute. Next add the diced tomatoes and asparagus spears and season with salt and pepper. Simmer for 10 minutes and allow the sauce to thicken as you cook the ravioli.

For the pasta

Bring a pot of salted water to the boil. Cook the fresh pasta for 7 minutes or until al dente.

To serve

Top ravioli with the asparagus sauce, fresh basil, and parmesan cheese.

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

Vegetarian gnocchi shepherds pie

A quick and easy Italian dish which will become the family favourite instantly.

Ingredients for two people

2 tbs	olive oil
1	red onion, finely diced
2	garlic, crushed
1	carrot, finely cubed
1 tin	lentils, strained & rinsed
1 tbs	worcestershire sauce (or soy sauce)
50 ml	red wine
1 tin	diced tomatoes
250 g	gnocchi
3 tbs	parsley, roughly chopped

Hellofresh recipe

For the filling

Heat the olive oil in a large pan over medium-high heat. Add the red onion, garlic, and carrot, saute for 5 minutes or until the vegetables have sweated down. Add the lentils, Worcestershire sauce, and the red wine and cook for 2 minutes to burn off the alcohol. Throw in the diced tomatoes and bring to a simmer. While this is simmering you can boil your gnocchi.

For the gnocchi

Bring a large pot of salted water to boil. Add the gnocchi and boil for 5 minutes, or until the gnocchi rises to the surface. Strain and transfer to a small bowl and allow to cool, you may need to add a dash of oil to stop the gnocchi balls from sticking to each other.

Place the vegetable mixture into an ovenproof dish – one that’s big enough to leave enough space for the gnocchi. Start to lay out your gnocchi balls over the top of the mixture so that it’s completely covered, season the gnocchi with salt and pepper and a drizzle of olive oil. Place the dish into the oven on the top shelf for 10 minutes or until the gnocchi has turned golden brown.

To serve

Remove from the oven and allow to cool for a couple of minutes – if you serve straight away the pie will fall apart. Using a spatula divide the shepherds pie between plates and garnish with some fresh parsley. Enjoy this hearty winter classic!

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