THIS WEEK S HELLOFRESH MENU: WEEK 13, MARCH MATE S RATES! Pork & Fennel Meatballs with Spicy Tomato Sauce

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1 MATE S RATES! Login to your account & get your personalised voucher code. Spread the word & receive a discount for every friend you refer! WEEK 13, MARCH THIS WEEK S HELLOFRESH MENU: ork & Fennel Meatballs with Spicy Tomato Sauce Grilled Angus Rump with Cannellini Salad Caramelised Onion Risotto with Zucchini Walnut & Rosemary Crumbed Chicken Asian Style Salmon en apillote Some things last longer than others - to enjoy your produce at its best, here is our suggested order of consumption: 25 mins 15 mins 30 mins 25 mins 20 mins All nutritional information is provided as a guide only. They are calculated based on the individual portion size prescribed by the recipe. Customer Service hello@hellofresh.com.au All values include the sometimes optional carbohydrate component such as rice and couscous. Such carbohydrates can be omitted based on personal preference. lease be aware that values will change given that fresh produce will vary in size and weight and individual cooking processes will yield individual nutritional results.

2 ork and Fennel Meatballs with Spicy Tomato Sauce Energy 2400 Kj rotein 45 g Fat, total 26.7 g -saturated 7.3 g Carbohydrate 34.1 g -sugars 7.3 g 1 tbs 2 tbs 3 tbs fennel seeds 100 ml 200 ml 300 ml white wine (optional) 1 tsp 2 tsp 3 tsp sea salt 350 g 700 g 1050 g pork mince 250 g 500 g 750 g spaghetti brown onion, diced* long chilli, finely diced 1 tin 2 tins 3 tins diced tomatoes 60 g 120 g 180 g baby spinach For the meatballs reheat 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 saute 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. Divide the spaghetti between bowls, followed by the spicy tomato sauce, and finally top with the pork and fennel meatballs. #spagporkmeatballs Fennel seeds are actually the fruit of the Fennel plant!

3 Grilled Angus Rump with Cannellini Salad Energy 2320 Kj rotein 70 g Fat, total 29.3 g -saturated 8.6 g Carbohydrate 1.6 g -sugars 1.3 g angus rump steaks 1/ /2 red onion, thinly sliced 1 tin 2 tins 3 tins cannellini beans, strained & rinsed 80 g 160 g 240 g rocket, washed 3 tbs 6 tbs 9 tbs olive oil 1/ /2 lemon, juiced* For the steak Heat some oil in a pan or griddle over high heat. Season your steak with salt and pepper on both sides just before you add the steak to the pan. Cook the steak for 3-4 minutes on either side. Cooking time will vary depending on your preference and the thickness of your steak. Remove from the pan and leave aside, cover with foil, and leave to rest for 3 minutes. Tip: the closer you bring your steak down to room temperature before cooking it, the more tender it will be! For the salad While the steak is cooking, heat some oil in a pan over medium heat. Add the onion and garlic and saute for no longer than a minute. Now add in the cannellini beans for a further 30 seconds or until just warmed through. Remove from the heat and add to a salad bowl. Toss through the rocket, olive oil, and lemon juice. Season well with salt and pepper. Serve your well rested steaks alongside the cannellini salad and enjoy! #steaknsalad Cannellini beans are the reason Tuscans are referred to as bean eaters.

4 Caramelised Onion Risotto with Zucchini Energy 2590 Kj rotein 17.6 g Fat, total 31.4 g -saturated 15.7 g Carbohydrate 64.6 g -sugars 4 g brown onion, cut into eigths* 2 tbs 4 tbs 6 tbs olive oil 3 tbs 6 tbs 9 tbs red wine vinegar (or balsamic) 15 g 30 g 45 g vegetable stock 2 tbs 4 tbs 6 tbs butter 60 ml 120 ml 180 ml white wine (optional) 200 g 400 g 600 g arborio rice zucchinis, shaved or diagonally sliced 1/ /2 lemon, juiced* 30 g 60 g 90 g parmesan, grated For the onions reheat the oven to 200ºC. In a small bowl coat the onions with the oil, red wine vinegar, and season with salt and pepper. lace on a baking tray and put on the top shelf of the oven for 25 minutes or until golden brown. Remove from the oven and then leave aside. For the risotto In a large pot dissolve every 15g of vegetable stock into 1.5 litres of boiling water and leave aside on the stove over a very low flame. Heat the butter and some oil in a pan over medium-high heat (the oil will prevent the butter from burning), add the garlic and cook for 30 seconds. Add the arborio rice and cook for 2 minutes until well coated in the butter and then add in the white wine and cook for a further minute to reduce. Season well with salt and pepper. Add a ladle of stock to the rice and stir until the liquid absorbs, repeat this process being sure to wait until all of the stock has absorbed before adding more stock. Taste and adjust seasoning along the way. Once you have just a couple of ladles to go add the shaved zucchini to the rice and cook until all of the stock is used up and the rice is soft and sticky (if it is still a little chewy, add a ladle of boiling water and repeat the process until it becomes soft). Add the caramelised onions to the risotto, season again with salt and pepper, and then gently stir through. Divide the risotto between plates and serve with a squeeze of lemon and freshly grated parmesan. #onionrisotto Risotto was invented in Milan while under the Spanish rule

5 Walnut & Rosemary Crumbed Chicken Breast Energy 1820 Kj rotein 11.5 g Fat, total 21.6 g -saturated 10.5 g Carbohydrate 30.4 g -sugars 7 g 500 g 1000 g 1500 g potatoes, cut into wedges 1 bunch 2 bunches 3 bunches rosemary, de-stemmed & chopped 350 g 700 g 1050 g chicken breast 75 ml 150 ml 225 ml milk 50 g 100 g 150 g panko breadcrumbs 50 g 100 g 150 g walnuts, chopped finely 70 g 140 g 210 g mixed salad, washed 2 tbs 4 tbs 6 tbs olive oil 1 tbs 2 tbs 3 tbs balsamic vinegar For the wedges reheat oven to 200 o C. Toss the potato wedges in some olive oil, half of the rosemary leaves, salt and pepper. Bake in the oven for minutes until crunchy and delicious. For the chicken Meanwhile, place the chicken in the milk and allow to rest for a couple of minutes. Combine the panko breadcrumbs, walnuts, the remaining rosemary, a good pinch of salt and pepper in a shallow dish. Remove chicken from milk and coat it in the mixture. lace a wire rack over a baking tray and arrange the crumbed chicken on the rack. Bake at 200ºC for minutes or until chicken is well done (its really not good raw) and the panko has become golden brown and crispy. Serve with potato wedges and the mixed salad topped with a drizzle of olive oil and balsamic vinegar! #crummychicken The word Walnut is also used as a sobriquet for one who loves to shop, or even just hang out, at WalMart. Makes sense.

6 Asian Style Salmon En apillote Energy 2200 Kj rotein 41.3 g Fat, total 16.5 g -saturated 4.3 g Carbohydrate 51.5 g -sugars 1.4 g 150 g 300 g 450 g jasmine rice salmon fillets ginger, small knobs freshly grated 1 tbs 2 tbs 3 tbs honey 1 tbs 2 tbs 3 tbs soy sauce spring onion bunch, finely chopped bok choy bunch, leaves separated 1/ /2 coriander bunch, finely chopped For the rice Bring a large pot of salted water to boil. Add the rice and cook it for minutes until soft. Drain. For the papillote reheat the oven to 180ºC. repare a piece of baking paper and place the salmon on one half of the paper. Combine the ginger, garlic, honey, and soy sauce in a jug, adding more soy sauce if desired. Brush the salmon with the sauce on both sides and reserve the remaining dressing. On a piece of baking paper, place one salmon fillet, top with the spring onion, and half a bunch of bok choy on the salmon. To close the en papilotte see instructions below. Bake for minutes. Remove your en papillotes from the oven. Open them, scatter with coriander, and serve alongside the rice, bok choy, and maybe even a little extra slosh of the dressing. #salmonpapillote Bees must visit approximately 2 million flowers to make 1/2 kg of honey.