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 spice and fennel in this dish add warm, aromatic tones to the classic meatballs.
![Pork-and-Fennel-Meatballs-with-Spicy-Tomato-Sauce[1]](https://hellofreshcomau.wordpress.com/wp-content/uploads/2014/03/pork-and-fennel-meatballs-with-spicy-tomato-sauce1.jpg?w=520&h=346)
Ingredients for two people
| 1 tbs | fennel seeds |
| 100 ml | white wine (optional) |
| 1 tsp | sea salt |
| 350 g | pork mince |
| 250 g | spaghetti |
| 1 | brown onion, diced |
| 2 | garlic cloves, crushed |
| 1 | long red chilli, finely diced |
| 1 tin | diced tomatoes |
| 60 g | baby spinach |
Hellofresh recipe
For the meatballs
Preheat the oven to 180ºC.
In a bowl add the fennel seeds, half the wine, salt, and pork mince and mix together thoroughly. Roll your fennel and pork mince into balls, as big or as small as you like. Heat some oil in a pan over medium-high heat and add the meatballs, cook for 2 minutes on each side and then place onto a baking tray and pop them into the oven for a further 5-7 minutes or until cooked through.
For the pasta
Meanwhile, in a large pot bring some salted water to the boil. Add the spaghetti to the boiling water and cook for approximately 10 minutes or until “al dente”, stirring regularly to ensure it does not stick.
For the sauce
While the pasta is boiling we can prepare our sauce. Heat some oil in a pan over medium-high heat, add the onion, garlic, and chilli and sauté for 2-3 minutes. Add in the diced tomatoes and the remaining wine and cook for 8 minutes, taste and adjust seasoning accordingly. At the last minute add the baby spinach and stir through until wilted, remove the pan from the heat.
To serve
Divide the spaghetti between bowls, followed by the spicy tomato sauce, and finally top with the pork and fennel meatballs.
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 classic combo of harissa chicken and fennel will simply make your night!
Ingredients for two people
| 350 g | chicken thigh |
| 1 tbs | harissa paste |
| 1 | fennel, finely sliced |
| 70 g | rocket |
| 2 | tomato, roughly chopped |
| 1/2 | coriander bunch, chopped |
| 3 tbs | olive oil |
| 1/2 | red onion, sliced |
| 1/2 | lemon, juiced |
Hellofresh recipe
For the chicken
Preheat the oven to 180ºC. Place the chicken thigh into a baking tray and then add in the harissa paste, season well with salt and pepper and mix to coat the chicken with the harissa. You don’t need to trim the thighs as the roasting will cook the fat out, place the chicken on a wire rack if you want to separate the fat.
Place the chicken into the oven for 15-20 minutes or until the chicken is golden brown. Remove from the oven and allow to cool.
For the salad
Meanwhile, combine the fennel, rocket, tomato, coriander leaves, onion into a salad bowl and toss to combine.
For the chicken
Now that the chicken is cool enough to handle, place it on a chopping board and chop it into bite sized pieces. To take full advantage of the harissa flavour you can return the chicken to the baking tray and toss it in the tray so that the freshly chopped chicken is coated with the harrisa.
To serve
Add the chicken to the salad bowl along with the lemon juice and olive oil and toss to combine. Season well with salt and pepper and the divide between plates.
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
A warm, colourful, and crunchy dinner delight with an extra kick of delicious cumin.
Ingredients for two people
| 1 tsp | cumin |
| 2 | garlic cloves, crushed |
| 3 tbs | olive oil |
| 1 tbs | red wine vinegar |
| 3 | carrot, cut 1cm slices |
| 1 | fennel, sliced & fronds reserved |
| 1 | red onion, sliced |
| 1 tin | chickpeas, strained & rinsed |
| 1 | lemon, juiced |
| 1/2 | coriander bunch, torn |
| 175 g | feta, cubed |
Hellofresh recipe
For the roast veggies
Preheat the oven to 180ºC.
In a small bowl mix the cumin, garlic, olive oil, and red wine vinegar well to make your spice mix. Place the carrots, fennel, and onion on a baking tray and then dress the vegetables with the cumin spice mix. Toss them around well in the baking tray to make sure they are all coated in the spice mix. Place them in the oven on the top shelf for 25 minutes. Remove from the oven and transfer to a large salad bowl.
To serve
Mix through the chickpeas, lemon juice, and coriander, season well with salt and pepper and then at the last minute toss through the cubed feta. Divide between plates 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
Pair the salty flavour of haloumi cheese with the sweet-tart flavours of grapefruit – yum!
Ingredients for two people
| 1 | pink grapefruit, segmented |
| 1 | fennel, shaved |
| 75 g | rocket |
| 70 g | kalamata olives, pitted |
| 250 g | haloumi, sliced |
Hellofresh recipe
For the salad
Start by segmenting the grapefruit by separating the flesh segments from the membrane. Do this over your salad bowl in order to catch the juice that is produced. Gently toss the grapefruit and juice with the shaved fennel, rocket, olives, and some olive oil. Season with salt and pepper and set aside while you cook the haloumi.
For the haloumi
Heat a lightly oiled pan over a medium high heat. Cook the haloumi for 2-3 minutes on each side until golden on the outside and gooey within.
To serve
Top the salad with the fried haloumi and tuck 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
This Moroccan-style dish is, in simple terms, seafood perfection on a plate!
Ingredients for two people
| 150 g | couscous |
| 1 | lemon, zested & juiced |
| 1 | fennel, finely sliced & fronds reserved |
| 3 tbs | mint, roughly chopped |
| 1/2 | red onion, finely diced |
| 5 g | cumin seeds |
| 10 g | HF Moroccan spice |
| 3 tbs | olive oil |
| 320 g | salmon fillets |
Hellofresh recipe
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 for example: 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 wrap and then begin to fluff the couscous with a fork. Allow to cool for a few minutes and then add in the lemon zest and juice, sliced fennel and fronds, mint and the onion. Season with salt and pepper.
Heat a small dry pan over medium heat and then toast the cumin seeds with the slivered almonds until they turn golden brown and become fragrant. Toss the cumin seeds them through the fluffed couscous and leave aside.
For the salmon
Add the olive oil and the Moroccan spice into a small bowl and mix to combine, add the salmon and toss around until the salmon is well coated. Heat some olive oil in a pan over medium-high heat. Place the salmon in, skin side down, and cook for 4-5 minutes, turn the salmon over and cook for another 2-3 minutes or until cooked to your liking.
To serve
Divide the couscous between plates and top with the delicious Moroccan salmon.
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
An intriguingly scrumptious pizza which you’ll have to taste for yourself to believe.
Ingredients for two people
| 350 g | pork mince |
| 1 tbs | fennel seeds |
| 3 | lebanese bread |
| 100 g | tomato paste |
| 1 | red onion, thinly sliced |
| 2 stalks | rosemary, leaves removed |
| 2 | tomatoes, diced |
| 70 g | rocket |
| 2 tbs | olive oil |
Hellofresh recipe
For the pizza
Preheat the oven to 200C.
Place the pork mince, fennel seeds, and a good grind of salt and pepper into a bowl. Combine the ingredients so that the fennel evenly spread throughout.
Spread the tomato paste over the lebanese bread with the back of a spoon. Divide the pork mince evenly between the bases (dot them around in thumb sized pieces) then scatter around the red onion, diced tomato, and rosemary leaves. Place in the oven for 10-12 minutes or until the base is nice and crispy and the pork cooked through
To serve
Remove from the oven and then scatter the rocket over the pizza with a drizzle of the olive oil.
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 scrumptious soup is light but filling and best enjoyed with warm crusty bread.
Ingredients for two people
| 2 tbs | olive oil |
| 1 | red onion, finely diced |
| 2 | garlic cloves, crushed |
| 1 | fennel, finely sliced & fronds reserved |
| 750 ml | vegetable stock, dissolved |
| 300 g | potato, quartered |
| 2 | bread rolls |
| 3 tbs | dill, roughly chopped |
Hellofresh recipe
For the soup
Preheat the oven to 180C.
In a small pot heat the olive oil over a medium-high heat. Add the red onion, garlic, and fennel (not the fronds yet) and sauté for 5 minutes or until the fennel and onion have softened. Throw in the potatoes, then pour in enough vegetable stock to just cover the potatoes, we don’t want too much liquid otherwise the soup will be watery, but we need enough for it to blend. Boil the potatoes in the stock with the fennel for 15 minutes or until they are cooked through.
For the bread
While the potatoes are boiling place the bread rolls into the oven for 7-8 minutes or until they are golden on the outside and cooked through. Reduce the temperature of the oven to 80C and leave the bread rolls in until you are ready to serve.
For the soup
Check if your potatoes are cooked by piercing the biggest potato with a knife. Once the potatoes are cooked add in the dill and the fennel fronds. Remove the pot from the heat and then leave aside for a sec to cool (if you blend while the soup is too hot it will go everywhere – trust me!). Using a food processor or blending stick, process the soup until you have achieved a smooth texture. Return the soup to the heat and taste, adjust seasoning with salt and pepper.
To serve
Divide the soup between bowls and garnish with a some fennel fronds, serve the soup with your warm crusty bread.
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
Bringing the colours and flavours of gorgeous Morocco to your dinner plate with this citrus blast.
Ingredients for two people
| 2 tsp | HF moroccan spice |
| 3 tbs | olive oil |
| 350 g | chicken breast |
| 1 | fennel, halved & finely sliced |
| 1 | orange, peeled & segmented |
| 1 tin | chickpeas, strained & rinsed |
| 100 g | rocket, washed |
| 1 tbs | red wine vinegar |
Hellofresh recipe
For the chicken
In a small bowl add in the HF moroccan spice mix and the olive oil and stir to combine, then place the chicken breast in the bowl and coat the chicken well with the spice mix. Heat some oil in a pan over medium-high heat and add the chicken breast, cook for 3-4 minutes on both sides or until the chicken is cooked through. Remove from the pan and leave aside to cool.
For the salad
Place the fennel, orange segments, chickpeas, and the rocket into a large salad bowl. Now that the chicken has cooled shred the chicken by pulling it apart with your hands or chop into strips. Place the chicken into the salad bowl and toss well to combine. Dress the salad with red wine vinegar and olive oil. Season well with salt and pepper.
To serve
Divide the salad between bowls and dive into this fresh spring salad.
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
Explore both sweet and sour in this fishy recipe that’s as healthy as it is delicious.
Ingredients for two people
| 2 tbs | olive oil |
| 1 | capsicum, finely sliced |
| 1 | fennel, core removed & finely sliced |
| 2 tbs | white vinegar |
| 40 g | currants |
| 2 | salmon |
Hellofresh recipe
For the fennel and capsicum
Heat the olive oil in a large pan over medium-high heat. Add the sliced capsicum and fennel and sauté for 5 minutes, Once they begin to soften add in the vinegar and the currants. Put a lid over the pan and reduce the heat to a medium heat, leave for 15-20 minutes, stirring occasionally.
For the salmon
While the fennel and capsicum is cooking we can cook the salmon.
Heat some oil in a pan over medium-high heat. Season each portion with salt and pepper, place the salmon into the pan skin side first and cook for 5 minutes, turn the salmon over and cook for a further 2-3 minutes or until the salmon is cooked to your liking.
To serve
Divide the fennel and capsicum between plates and the serve the salmon on top. 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
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