This Chicken Salad received smiles all-round last week! Make it yourself with our recipe below to taste why.
Pearl barley is one of the earth’s oldest grains and is fabulously filling, but you might have heard around the way that he’s stodgy. Not so! We’ve inserted it into this tabbouleh with parsley oil dressing and succulent chicken breast for a fresh, light twist. See? A pretty pearler indeed.
Ingredients for two people Continue reading
It is Easter week and we have a cracking menu to match the eggtraordinary celebration!
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We’re sure you’ll love whipping up this hands on number and enjoy gobbling it down even more!
Ingredients for two people
| 2 fillets | chicken breast |
| 80 g | kalamata olives, roughly chopped |
| 100 g | cheddar cheese, thinly sliced |
| 2 | toothpicks |
| 1/4 cup | flour |
| 1 | egg, whisked (substitute with 80ml milk) |
| 50 g | Panko breadcrumbs |
| 1 tin | butter beans, drained & rinsed |
| 1 | cucumber, diced |
| 1 | tomato, diced |
| 1 handful | parsley, roughly chopped |
| 2 tbs | balsamic vinegar |
Hellofresh recipe
Preheat the oven to 180ºC.
For the chicken
Using a small, sharp knife, cut a slit in one side of the chicken breast, to form a pocket. See the picture below. Divide olives and cheddar among pockets and secure with tooth picks. Place flour, egg and bread crumbs into separate bowls. Dip chicken into flour to coat, then egg and finally the crumbs.
On a lined baking tray, cook the chicken for 15 minutes or until the crumbs are golden and the chicken is cooked through (it’s really not good raw!).
For the salad
Place the butter beans, cucumber, tomato, parsley, and vinegar in a bowl. Toss to combine.
To serve
Place the gooey chicken goodness along with the fresh 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
A simple yet delicious pasta recipe that is juicy, warm, and will fill you to the brim.
Ingredients for two people
| 1 punnet | cherry tomatoes |
| 1 small handful | thyme, leaves removed |
| 200 g | fusili pasta |
| 1 tub | capers |
| 2 | garlic cloves, peeled & crushed |
| 1 tub | kalamata olives |
| 1 | lemon, juiced |
| 4 tbs | olive oil |
| 1 | buffalo mozzarella, torn |
Hellofresh recipe
A one-pot recipe which will leave even traditional Spaniards in awe.
Ingredients for two people
| 350 g | chicken thigh, chopped into 2cm pieces |
| 1 | brown onion, roughly chopped |
| 2 | garlic cloves, crushed |
| 1 tsp | smoked paprika |
| 1 | capsicum, sliced |
| 100 ml | dry sherry (or white wine) |
| 1 tin | diced tomatoes |
| 100 g | green olives, pitted |
| 1/2 | parsley bunch, roughly chopped |
| 1/2 | lemon, juiced |
| 150 g | couscous |
Hellofresh recipe
For the casserole
Heat some oil in a heavy based casserole dish over medium-high heat. Add the chicken thigh, season well with salt and pepper, and cook for 3-4 minutes or until browned, then remove from the pan. Now add in the onion, garlic, smoked paprika, and the capsicum, and season with salt and pepper. Cook for about 8 minutes or until the capsicum begins to look charred.
Now add in the dry sherry (or white wine) and cook for 2 minutes until the alcohol is cooked. Throw in the tin of diced tomatoes and bring to a simmer before you add the chicken back to the pan. Leave the casserole to simmer for 20 minutes (the longer the better). Now, at the last minute mix through the olives and parsley and cook for one minute. Remove from the heat and offer a good squeeze of lemon juice.
For the couscous
While the casserole is simmering, 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, add a dash of olive oil and a good grind of salt and pepper then stir with a fork and cover the bowl tightly with cling wrap, leave to sit for 5-10 minutes. Remove wrap and then begin to fluff the couscous with a fork.
To serve
Divide the couscous between bowls and then spoon over the delicious spanish casserole and serve.
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 quick and simple recipe which will leave you feeling light yet completely satisfied.
Ingredients for two people
| 350 g | orecchiette pasta |
| 2 | garlic cloves, chopped |
| 1/2 | cherry tomato punnet, finely diced |
| 1 | tomato, finely diced |
| 100 g | kalamata olives, finely chopped |
| 1 | basil bunch, torn |
| 1 | cucumber, finely diced |
| 2 tbs | white wine vinegar |
| 4 tbs | olive oil |
Hellofresh recipe
For the pasta
In a large pot bring some salted water to the boil. Add the pasta and the garlic cloves to the boiling water and cook for approximately 10 minutes or until “al dente”, stirring regularly to ensure the pasta does not stick. Strain and rinse in cold water, place the pasta in a large salad bowl.
For the dressing
Add the cherry tomatoes, tomatoes, olives, basil, and the cucumber to the bowl. Mash or finely chop the garlic cloves and place them in a small bowl for the dressing. Add the white wine vinegar, oil, and then season with salt and pepper. Drizzle the dressing over the salad and toss well to combine.
To serve
Divide between bowls and enjoy this deliciously simple pasta 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
The cumin compliments the tender lamb exquisitely in this simple but delicious meal.
Ingredients for two people
| 2 tsp | cumin |
| 4 tbs | olive oil |
| 1/2 bunch | oregano, leaves separated & chopped |
| 1 | lamb roast |
| 2 | tomatoes, finely diced |
| 2 | cucumber, finely diced |
| 1/2 | red onion, finely diced |
| 100 g | kalamata olives, finely chopped |
| 1 tbs | white wine vinegar |
| 75 g | feta, crumbled |
Hellofresh recipe
For the lamb
Preheat the oven to 180ºC. In a small bowl mix together the cumin, olive oil, and half of the oregano. Using your hands rub the marinade all over the lamb. Season the lamb with salt and pepper. Heat a pan over high heat, add the lamb on both sides and sear until golden brown, transfer the lamb to a baking tray and place in the oven for 12-15 minutes, cooking time will vary depending on the thickness and your preference.
For the greek salad
Meanwhile, let’s make the most delicious and simple salad ever! Dice the tomatoes, cucumbers, red onion, olives, and remaining oregano and add to a salad bowl, tossing well to combine. Dress with some olive oil, vinegar, and taste and adjust seasoning accordingly. At the last minute add the feta and toss through gently.
To serve
Remove the lamb from the oven and leave aside to rest for a couple of minutes. Slice your cumin lamb roast to your preferred thickness and serve with a side of the greek 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
A tasty, healthy and simple Italian-inspired take on an American casserole – yum!
Ingredients for two people
| 250 g | penne pasta |
| 1/2 | red onion, , chopped |
| 2 | garlic cloves, chopped |
| 1 punnet | cherry tomatoes, halved |
| 1/2 bunch | parsley, diced |
| 80 g | kalamata olives, halved |
| 150 g | artichokes |
| 100 g | feta, crumbled |
| 60 g | rocket |
Hellofresh recipe
For the pasta
Bring a large pot of salted water to the boil. Add the pasta to the boiling water and cook for approximately 8-10 minutes or until “al dente”.
For the vegetables
Heat some oil in a pan to medium-high heat. Add the onion and garlic then cook for 2 minutes. Turn the pan down to a low heat and add the cherry tomatoes, parsley, olives, and artichokes, cook gently for a further 3 minutes.
Toss the pasta with the vegetables to combine, then toss through the rocket leaves.
To serve
Add the crumbled feta and lightly toss through, divide the pasta amongst your 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
Say ‘hola’ paella and feast like a Spaniard with this classic 800 year old recipe!
Ingredients for two people
| 2 tbs | olive oil |
| 1/2 | red onion, halved & sliced |
| 1 | red capsicum, halved & sliced |
| 2 | garlic cloves, finely sliced |
| 2 tsp | sweet paprika |
| 150 g | rice |
| 100 g | green beans, in short lengths |
| 1 | cherry tomato punnet, halved |
| 80 g | kalamata olives |
| 450 ml | vegetable stock |
| 2 tbs | parsley, roughly chopped |
| 100 ml | dry white wine (optional), substitute with extra water if you wish |
Hellofresh recipe
For the paella
Paella’s are a one-pot wonder – be sure to use a large shallow pan for this for a slow and absorbing experience!
Heat some oil in a pan over medium heat. Add the red onion, red capsicum and garlic and sauté for 5 minutes or until the capsicum has softened. Now add in the sweet paprika and the rice and cook for 1-2 minutes or until the rice is well coated with oil and begins to turn translucent, season generously with salt and pepper.
Add the dissolved vegetable stock to the pan and now we can sit back and relax! Leave it to simmer gently for 15 to 20 minutes. Just make sure to keep an eye on the pan to ensure it’s not simmering too vigorously. This is hands free – do not stir and do not cover because we want a nice crusty base going on the bottom of the pan.
To serve
Take the paella to the table. Dish it up 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
Dress up your chicken with a pinch of oregano, coupled with beans and olives – yum!
Ingredients for two people
| 3 g | dried oregano |
| 1 | chilli, finely sliced |
| 1 | lemon, zested and juiced |
| 3 tbs | olive oil |
| 350 g | chicken breast |
| 350 g | potatoes, chopped |
| 150 g | green beans, top & tailed |
| 1 | red onion, finely sliced |
| 2 tbs | parsley, chopped |
| 80 g | kalamata olives |
| 2 tbs | red wine vinegar |
Hellofresh recipe
For the chicken marinade
Mix the oregano, chilli, lemon zest and juice, and the olive oil in a bowl with salt and pepper. Place the chicken in the bowl and rub the mixture into the chicken. Leave aside while you work on the salad.
For the salad
Place the potatoes in a pot of salted water, bring to the boil and cook for 10 minutes or until tender. Add the green beans to the potatoes for the final 2 minutes so they are blanched but still crunchy. Drain and place in a large bowl with the onion, parsley, olives, and vinegar. Season with salt and pepper and mix well.
For the chicken
Heat some oil in a griddle or pan over medium-high heat. Cook the chicken for 5 minutes on either side or until cooked through (it’s really not good raw!).
To serve
Combine the oregano chicken with the warm potato salad 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
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