Coq et Champignons

Tender chicken accompanied by herby mushrooms and crispy salad – could dinner get any better than this?

Ingredients for two people

1 tbs	olive oil
2	chicken breasts
1/3 cup	vegetable stock
1 tbs	butter
1	garlic clove, peeled & crushed
1	brown onion, diced
1 bag	button mushrooms, finely chopped
2 tsp	dried thyme
1/4 cup	white wine
2 handfuls	mixed salad, washed
1 tbs	balsamic vinegar

Hellofresh recipe

For the chicken

Heat the oil in a large pan over a medium heat. Season the chicken breast with salt and pepper and cook it for 5 minutes each side or until the chicken is golden and juicy. Remove from the pan and keep covered in a warm place.

For the mushroom sauce

Dissolve half of the vegetable stock in 250ml of boiling water (you could use the remaining stock the next day to revive any leftovers!). In the pan that had the chicken, heat the butter until it has melted. Add the garlic to the pan along with the onion, mushrooms, and thyme and cook for 5-7 minutes or until the onion is glossy and translucent and the mushrooms have browned.

Add to the pan the white wine (substitute for extra vegetable stock if you don’t have any) and vegetable stock and let it simmer for 5 minutes or until the liquid has reduced by at least half. Scrape the browned bits on the bottom of your pan as you go, these add delicious flavour!

To serve

Serve the juicy chicken breast with a generous heaping of the mushroom and a side of mixed salad drizzled with some balsamic vinegar and 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

Mushroom Risonniotto

We’ve replaced rice with a tiny rice-shaped pasta to add extra charm and texture to classic risotto!

Ingredients for two people

500 ml	vegetable stock
1 bag	risoni
1 tbs	butter
1 bag	button mushrooms, sliced
2	garlic cloves, peeled & crushed
1 small handful	thyme, de-stemmed & chopped
1 tsp	balsamic vinegar
1/4 cup	white wine
1 small handful	parsley, finely chopped
1 block	parmesan, grated

Hellofresh recipe

Spanish Chicken Casserole

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

Chicken with Polenta & Braised Tomatoes

The braised tomatoes and chicken complement each other perfectly on a soft bed of polenta.

Ingredients for two people

350 g	chicken thigh, cut into 3cm pieces
2	garlic cloves, crushed
1/2	thyme bunch, destemmed
1/2	lemon, zested and juiced
100 ml	white wine
3	tomatoes, diced
2 tbs	red wine vinegar
1 L	milk (or water)
150 g	polenta
70 g	rocket, washed

Hellofresh recipe

For the chicken

Heat some oil in a pan over medium high heat. Add the chicken, garlic, thyme, and lemon zest into the pan and cook for 6-8 minutes or until the chicken is golden brown.

Remove the chicken from the pan and then add in the white wine while the pan is still hot, it should sizzle nicely and fiercely but don’t be afraid! This process is called deglazing. When you add liquid to a pan in which meat has been browned, it lifts all of those lovely flavours from the pan and turns them into a sauce. The technical name for the process of browning meat is the “Maillard reaction”, and is generally what gives meat that mouth watering flavour (not to mention that it’s a great way to seal in the moisture).

Allow the white wine to reduce for 1 minute and then add in the tomatoes and the red wine vinegar. Reduce the heat right down and allow to simmer very gently for 6-8 minutes while we get going on the polenta, be sure to check seasoning and adjust with salt and pepper.

For the polenta

Combine water and a pinch of salt in a large pan or pot and bring to boil. When the mixture is boiling gradually add the polenta in a thin steady stream stirring constantly until incorporated. Cook for 4-5 minutes or until smooth and soft. For a more creamy polenta, you may like to substitute some of the water with milk.

To serve

Divide the creamy polenta between plates and then spoon over the braised tomatoes and the chicken thigh. Serve with a side of rocket and a squeeze of fresh 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

White Beans & Cloudy Bay Clams with White Wine

Enjoy the best the ocean has to offer with this fresh and flavourful recipe!

Ingredients for two people

1	brown onion, diced
4	garlic cloves, chopped
2	carrot, diced
200 ml	white wine
1 L	vegetable stock
1 bunch	thyme
1 bunch	parsley, stalks & leaves separated
1 tin	cannellini beans, strained & rinsed
2 tbs	butter
2 tbs	plain flour
1 kg	clams, washed

Hellofresh recipe

For the white beans

In a casserole dish or large pot heat some oil over medium-high heat. Sauté the onion and half of the garlic for 2 minutes until they become translucent. Add in the carrot and sauté for a further 2-3 minutes until it softens. Now add in half of the white wine and bring to a rigorous simmer to reduce the wine by half.

Dissolve each stock packet into 1 litre of boiling water. While the wine is reducing make a little bouquet garni (a French word for a bundle of herbs) by tying together the thyme bunch and the parsley stalks with some string from your pantry. Add in the bouquet garni along with the stock and cannellini beans and bring to the boil, leave to simmer over medium heat so that the stock will reduce for 25 minutes. Check seasoning along the way and adjust with salt and pepper.

For the beurre manie

While the stock is simmering away we are going to make a beurre manie. Bring the butter down to room temperature so that it is soft enough to mould. Combine the butter with the plain flour and mix together until you have a smooth dough. Add the beurre manie to the stock and stir through so that all the butter and flour is combine. Season again with salt and pepper.

For the clams

With about 5 minutes to go for the white bean casserole, heat some oil in a pan over medium-high heat. Add the clams and the remaining garlic and cover the pan with a lid for 30 seconds. Add in the remaining wine and steam for 30 seconds, shake the pan gently to encourage the clams to open, this should take 1-2 minutes. Remove from the heat and stir through the freshly chopped parsley leaves and then add the clams to the white bean casserole, season to taste.

To serve

Remove the bouquet garni and divide this lovely French inspired casserole 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

Pork and Fennel Meatballs with Spicy Tomato Sauce

The spice and fennel in this dish add warm, aromatic tones to the classic meatballs. 

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

Spring Asparagus Spaghetti

Add a splash of green to your night with this nutritious and delicious pasta recipe.

Ingredients for two people

1 bunch	asparagus, stems sliced & spears reserved
1	leek, halved longways & finely sliced
2	garlic, crushed
1 tin	diced tomatoes
100 ml	white wine
3 tbs	basil, torn
250 g	spaghetti
50 g	parmesan, grated

Hellofresh recipe

For the sauce

Remove the stems from the asparagus and slice them very finely. Heat some olive oil in a pan over medium-high heat and then add in the asparagus stems, leek, and garlic. Sauté for 5 minutes or until the leek has softened. Throw in the diced tomatoes and the white wine, leave to simmer for 10 minutes, seasoning with salt and pepper along the way. While simmering this is a good time to start the pasta.

For the pasta

Bring a large pot of salted water to the boil and add the spaghetti. Cook for 10-12 minutes or until al dente. Strain and then return to the pot.

For the sauce

Now add the asparagus spears and half of the basil, simmer for 2-3 minutes or until the asparagus is just cooked through, if the sauce is looking a little dry add a touch more white wine or vinegar.

To serve

Toss the pasta sauce through the spaghetti and then divide between bowl. Garnish with the remaining basil leaves, a good grind of salt and pepper, and the grated 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

Mussels provençale

A traditional dish in the South of France, Mussels provençale is easy, quick and delicious.

Ingredients for two people

2 tbs	olive oil
1	red onion, finely diced
2	celery stalk, finely diced
2	garlic cloves, crushed
3 tbs	parsley, chopped & stems reserved
1 tin	diced tomatoes
1 tsp	sugar
100 ml	white wine
1 kg	mussels, de-bearded and washed
2	bread rolls

Hellofresh recipe

For the mussels

Preheat the oven to 180C. Heat the olive oil in a pot over medium-high heat. Add the red onion, celery, and the garlic, sauté for 5 minutes or until the celery and onion have sweated down. Season with salt and pepper. Add the diced tomatoes, the chopped parsley leaves and the stems, and sugar – simmer for 15 minutes.

For the bread

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 mussels

Now add the white wine, or if you are not using wine, add a good splash of water and some extra seasoning. Simmer for about 2 minutes. Add in the mussels and place a lid over the pot. Let the mussels steam in the pot for 5 minutes and once they have all opened remove the pot from the heat. Discard any mussels that haven’t opened.

To serve

Divide the mussels and the provençale sauce between bowls and sprinkle over the remaining chopped parsley leaves, season with salt and pepper and use your crusty hot bread to dunk into this beautiful dish.

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