Potato tikka masala

July 27, 2013 § Leave a comment

Potato tikka masala

Ingredients for two people

300 g potato, in 1cm cubes
200 g sweet potato, in 1cm cubes
70 g green beans, top & tailed
1 red onion, in 1cm cubes
2 garlic cloves, crushed
1 ginger small knob, grated
1 chilli deseeded & chipped
1 tbs HF garam masala
1 tin diced tomatoes
200 g yoghurt
1/2 bunch coriander, finely chopped
150 g rice
1 lemon, juiced

Hellofresh recipe

For the potato

‘Tikka’ means pieces or bits, so chop your potatoes into bite sized pieces to make for easy eating!

Bring a large pot of water to the boil, add the potatoes and the sweet potatoes and cook for 10 minutes, for the last two minutes of cooking add in the green beans, while these are boiling you can begin to make your masala. Once just cooked strain the potatoes and the beans, then leave aside.

For the masala    

Heat some vegetable oil in a large pan or pot over medium high heat. Add the red onion, garlic, ginger, and chilli, cook for 3-5 minutes or until fragrant. Add the HF garam masala and cook for another minute. Now add the diced tomatoes and the yoghurt, bring to a gentle simmer and then add the potatoes and sweet potatoes and sweet potato to the pan along with half of the coriander. Season with salt and pepper and then leave to simmer for 20 minutes, meanwhile you can boil your rice.

For the rice  

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

To serve

Remove the potato tikka from the heat. Divide the rice between bowls, and then top with the creamy tikka masala. Serve with the remaining chopped coriander and a good squeeze of 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

Roasted pork with cherry tomatoes

July 26, 2013 § Leave a comment

Roasted pork with cherry tomatoes

Ingredients for two people

500 g potato, thickly sliced
1 punnet cherry tomatoes, halved
30 g capers
3 tbs olive oil
2 tbs red wine vinegar
350 g pork tenderloin
3 tbs basil torn

Hellofresh recipe

For the vegetables

Preheat the oven to 200C. Lightly oil a baking dish or you can line the bottom of the baking dish with some baking paper. Lay out the sliced potatoes, cherry tomatoes, and capers, season well with salt and pepper. Offer your dish a few good glugs of the olive oil, toss the potatoes and tomatoes around to ensure everything is coated and then pop it into the oven for 15 minutes. Meanwhile prepare your pork.

For the pork

Lightly oil your tenderloin and season with salt and pepper. Heat a large pan over high heat, add the pork to the pan and cook for 2 minutes on each side until it has been browned all over. Add the pork to the baking tray with the potatoes and cook for a further 15 minutes or until done.

To serve                  

Remove the tray from the oven and transfer the pork to a chopping board, slice the pork into thick slices. Divide the potatoes, tomatoes, and capers between plates and then share your pork fairly! Scatter over the torn basil leaves 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

Chilli sin carne

July 25, 2013 § Leave a comment

Chilli sin carne

Ingredients for two people

2 tbs olive oil
1/2 red onion, finely diced
2 garlic cloves, crushed
1 red capsicum, sliced & chopped
2 tsp HF chilli spice
1 tin diced tomatoes
1 tin red kidney beans, strained & rinsed
10 g dark chocolate
150 g rice
75 g cheddar cheese, grated
3 tbs coriander, chopped

Hellofresh recipe

For the chilli

Heat the olive oil in a pan over medium-high heat. Add the red onion, garlic, and the red capsicum, and cook for 3 minutes or until the capsicum begins to soften. Add the HF chilli spice mix and cook for a further 2 minutes. Now add in the diced tomatoes, red kidney beans, lentils, and the dark chocolate, bring to a gentle simmer by lowering the heat a little. Leave to simmer away for 20 minutes. While the chilli is cooking you can boil your rice.

For the rice

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

To serve

Remove the chilli from the heat. Divide your rice between bowls and top with the chilli. Sprinkle of the grated cheddar cheese and the freshly chopped coriander.

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

Moroccan fish en papilotte with almond couscous

July 24, 2013 § Leave a comment

Moroccan fish en papilote with almond couscous

Ingredients for two people

1/2 red onion, finely chopped
2 garlic cloves, crushed
3 tsp HF Moroccan spice
150 g couscous
3 tbs olive oil
1 long red chilli, seeded & chopped
1/2 orange, zested & juiced
350 g salmon
20 g flaked almonds
1/2 bunch parsley, finely chopped

Hellofresh recipe

For the couscous

Preheat the oven to 180C. Saute the onion and half the garlic in a little olive oil. After about 3 minutes add half of the HF Moroccan Spice and combine well. Cook for a further minute. In the meantime boil the kettle. Once the kettle is boiled add the couscous to your saucepan and an equal volume of hot water (“e.g.” 150ml of water for 150g of couscous). Stir with a fork, and then cover and leave to sit for 5-10 minutes. Uncover the couscous and fluff with a fork. Season with salt and pepper.

For the salmon

While you’re waiting for the couscous add the prepare the salmon marinade by combining the olive oil, garlic, chilli, the reamining HF Moroccan spice, orange zest, and the orange juice into a small bowl and mix together. Add the salmon fillets and rub the Moroccan marinade into the salmon, leave aside to marinate.

Prepare your ‘papilotes’ sheets of baking paper (use one sheet for each fillet of fish). Top the couscous with the marinated salmon and then follow the instructions below to wrap your salmon fillets. Place the parcels into the oven for 10 minutes.

papilotte

To serve

Place the parcels on a plate, open slightly and top with the flaked almonds and freshly chopped parsley.

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 tikka masala

July 23, 2013 § Leave a comment

Chicken tikka masala

Ingredients for two people

350 g chicken thigh, chopped into pieces
1 red onion, finely diced
2 garlic cloves, crushed
1 ginger small know, finely diced
1 chilli, deseeded & chopped
1 tbs HF garam masala
1 tin diced tomatoes
200 g yoghurt
1/2 bunch coriander, finely chopped
150 g rice
1 lemon, juiced

Hellofresh recipe

For the chicken

‘Tikka’ means pieces or bits, so chop your chicken thigh into bite sized pieces to make for easy eating!

Heat some vegetable oil in a large pan or pot over medium high heat. Add the chicken to the pan and cook until browned on all sides, remove from the pan and leave side in a warm resting place. In the same pan, add the red onion, garlic, ginger, and chilli, cook for 3-5 minutes or until fragrant. Add the HF garam masala and cook for another minute.

Now add the diced tomatoes and the yoghurt, bring to a gentle simmer and then return the chicken to the pan along with half of the coriander. Season with salt and pepper and then leave to simmer for 20 minutes, meanwhile you can boil your rice.

For the rice     

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

To serve

Remove the chicken tikka from the heat. Divide the rice between bowls, and then top with the creamy tikka masala. Serve with the remaining chopped coriander and a good squeeze of 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

Roasted winter vegetable pizza

July 22, 2013 § Leave a comment

Roasted winter vegetable pizza

Ingredients for two people

300 g potato, chopped into 1cm cubes
2 carrot, finely chopped
1 red onion, sliced
2 beetroot, peeled & finely chopped
1 bunch rosemary, destemmed
3 tbs olive oil
100 ml HF pizza sauce
3 lebanese bread
100 g ricotta

Hellofresh recipe

For the vegetables

Preheat the oven to 200C. After you have finished chopping all of the veg – try to chop them all into the same sized pieces so that they finish cooking at the same time – place the potato, carrot, red onion, and rosemary into a bowl along with the olive oil. Season well with salt and pepper and then toss well so that all of the ingredients are coated in the oil. Place the ingredients on a baking tray and place in the oven for 20 minutes.

For the pizza 

Remove the veggies from the oven and then prepare your pizza bases by evenly spreading the pizza sauce over your lebanese bread.

Begin to evenly scatter all of the roasted veggies over your bases until you have used all of it up. Finally, add a few small spoonfuls of ricotta over each of your pizzas and place them into the oven for 8-10 minutes. Try to organise your oven shelves so that your pizzas end up in the middle of the oven to ensure the cooking time for the pizzas is consistent.

To serve  

Remove the pizzas from the oven and transfer to a large chopping board. Quarter each pizza 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

Carrot and ginger soup

July 19, 2013 § Leave a comment

Carrot and ginger soup

Ingredients for two people

2 tbs olive oil
1 red onion, sliced
1 large ginger, sliced
2 garlic cloves, sliced
3 carrots, peeled and sliced
200 g sweet potato, peeled and chopped in 1cm cubes
10 g vegetable stock
2 bread roll

Hellofresh recipe

For the soup

Heat the olive oil in a pan over medium-high heat. Add the onion, ginger, and garlic to the pan, cook for 3 minutes or until the onion softens and the ginger is aromatic. Add the carrot and the sweet potato and cook for another 2 minutes. Dissolve every 10g of vegetable stock into 750ml of boiling water (10g:750ml). Now add the vegetable stock to the pot and bring to the boil. Reduce heat to a simmer and leave for 15-20 minutes, or until the carrot and the sweet potato are soft.

Remove the soup from the heat and allow to cool for a few minutes, place the contents into a food processor or using a wizz stick, blend the soup until smooth. Place the blended soup back in to the pot and bring to a simmer, adjust seasoning with salt and pepper.

For the bread      

Pre-heat the oven to 180C. Place the bread the oven for 5-6 minutes. Remove, cut in half and butter it up (if you like).

To serve       

Divide soup between bowls and dunk your delicious freshly baked bread into the soup.

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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