A perfect combination of textures and flavours that’s both healthy and delicious.
Ingredients for two people
| 250 ml | vegetable stock |
| 1 | fennel bulb, thinly sliced |
| 2 | green apples, peeled & sliced into thin wedges |
| 4 | garlic cloves, unpeeled |
| 1 | red onion, sliced into wedges |
| 2 tbs | olive oil |
| 2 | pork cutlets |
| 1 tbs | dijon mustard |
| 1 small handful | parsley, roughly chopped |
Hellofresh recipe
The night you dig into this flavorful concoction will be a night you’ll never forget!
A fruity dish coupled perfectly with the textures and flavours of succulent pork and sage.
Ingredients for two people
| 400 g | potatoes, quartered |
| 2 | pork strip loin steaks |
| 3 tbs | flour |
| 1 | egg, lightly whisked |
| 50 g | breadcrumbs |
| 3 tbs | butter (or oil) |
| 2 | apple, cored, peeled & quartered |
| 1 bunch | sage |
Hellofresh recipe
For the potatoes
Bring a large pot of salted water to boil, add the potatoes and cook for 10-12 minutes, or until soft. Strain and leave aside while you prepare the pork.
For the pork
Lightly dust the pork loins with flour, dip in a bowl of lightly whisked egg, then dip in a bowl of breadcrumbs to coat, ensuring that each piece of pork is completely covered. Heat some butter or oil in pan to medium high heat, cook the pork for 3-4 minutes per side, or until cooked through.
For the apples
In a large pan add the butter, apple (peeled if you prefer), and potato. Sauté for 5 minutes until the apple and potato are golden brown and the apple has softened. Add the sage and cook for a further 2 minutes. Season with salt and pepper to taste.
To serve
Divide the golden sage apples between plates and serve your crusted pork 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
The more colourful your meal the better – enjoy this deliciously nutritious number!
Ingredients for two people
| 1 | lemon, juiced |
| 2 tbs | apple cider vinegar (or red wine vinegar) |
| 2 tbs | olive oil |
| 1 tbs | worcestershire sauce (optional) |
| 2 | tobacco (optional) |
| 1 tsp | dijon mustard |
| 1/2 head | cabbage, grated |
| 2 | apple, grated |
| 2 | carrot, grated |
| 1/2 cup | parsley, finely chopped |
| 1/2 cup | mint |
| 40 g | slivered almonds |
| 2 | beetroot, grated |
Hellofresh recipe
For the dressing
Colour is a beautiful thing, this rainbow salad will not only please your taste buds but your visual senses as well! This one is nice and easy to put together and will yield delicious results. We highly recommend trying to get your hands on the apple cider vinegar to complement the apples.
In a small bowl, whisk together the lemon, vinegar, olive oil, worcestershire, tobasco, and dijon mustard, taste and adjust seasoning accordingly. If you don’t have all of these pantry items you can easily make the dressing by subbing a few out, remembering to balance your sweet/sour/salty ratios is key to a good dressing.
For the salad
Place the grated cabbage, apple, and carrot into a large salad bowl. We don’t want to put the beetroot in just yet because it’s dominant purple is going to drown everything else out! Add in the mint, parsley, and almonds then toss well to combine. Once you are ready to serve, grate in the beetroot and toss through gently.
To serve
Divide the rainbow salad between plates and get that salad dressed with the beautiful garment that you’ve left marinating.
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
This salad is the perfect balance of vegetables and chicken – leaving you 110% satisfied.
Ingredients for two people
| 2 | chicken breasts |
| 2 tbs | olive oil |
| 1 | lemon, zested & juiced |
| 1 tsp | dried thyme |
| 2 | garlic cloves, peeled & crushed |
| 1 | green apple, cored & sliced |
| 1 | celery stalks & leaves, chopped |
| 1 | red onion, thinly sliced |
| 2 tbs | mayonnaise (optional) |
| 1 bag | walnuts |
Hellofresh recipe
For the chicken
Preheat the oven to 200C. Rub the chicken with the olive oil, lemon zest, thyme and garlic. Bake the chicken for approximately 15 minutes or until the chicken is cooked through (it’s really not good raw!).
For the salad
While the chicken is cooking, place the apple, celery (stalks & leaves), red onion and half the lemon juice in a bowl and gently toss.
To make the Waldorf dressing combine the mayonnaise, remaining lemon juice and season with sea salt and freshly cracked pepper then whisk until smooth. Pour the dressing over the salad, add the walnuts and toss until well combined.
*For a lighter option feel free to omit the mayonnaise and simply dress your salad with lemon juice and some olive oil.
To serve
Once the chicken has cooled slightly, slice the chicken and serve atop your fresh and crunchy Waldorf salad. Garnish with a lovely green celery leaf 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
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
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