MATE S RATES! Login to your account & get your personalised voucher code. Spread the word & receive a discount for every friend you refer! WEEK 14, 2014 31 MARCH THIS WEEK S HELLOFRESH MENU: Candied Orange ilaf with Seared Chicken Breast Spiced Barramundi with Asian Style otatoes Fettuccine with Herbed Ricotta & Roasted Almonds Crumbed ork with Sage & Apple Chipotle Steak Sandwich Some things last longer than others - to enjoy your produce at its best, here is our suggested order of consumption: 25 mins 25 mins 20 mins 30 mins 30 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 02 8199 7222 hello@hellofresh.com.au www.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.
Candied Orange ilaf with Seared Chicken Breast Energy 2410 Kj rotein 65.4 g Fat, total 3.9 g -saturated 1.1 g Carbohydrate 65.4 g -sugars 8.2 g 150 g 300 g 450 g rice 1 2 3 orange, rind reserved & juiced 5 g 10 g 15 g vegetable stock 2 tbs 4 tbs 6 tbs butter 1 2 3 brown onion, diced 2 4 6 garlic cloves, crushed* 2 4 6 carrots, julienned 2 tsp 4 tsp 6 tsp sugar 2 4 6 chicken breasts 1/2 1 1 1/2 coriander bunch, roughly chopped* For the rice lace the rice into a pot and rinse it with cold tap water, the water will initially become cloudy, continue to rinse until the water becomes clear enough (it doesn t need to be crystal). For the pilaf Remove the rind from half the orange in broad strips. Cut away as much of the pith as possible and cut the rind into fine strips. To prepare the stock, dissolve every 5g of stock into 500ml of water and then add the orange juice. Heat the butter in a pan over medium-high heat, add the onion and sauté until soft. Add the garlic and cook for another 2 minutes. Add the washed rice and stir it in and cook for 1 minute. Add twice as much stock as you have rice (for 150g of rice add 300ml of stock) and bring to the boil, then once boiling reduce the heat to a low simmer and cover with a lid. Top it up with a splash or so of stock every couple of minutes and mix just enough to prevent the rice from sticking to the bottom of the pan. After approximately 12-14 minutes the rice should have absorbed all of the stock. Remove from the heat. While the rice is cooking, heat some butter in a pan over medium heat add the carrots and sauté until softened. Remove the carrots and set aside. In the same pan add the orange rind and cook over medium heat for a couple of minutes until it softens, add the sugar and stir until the moisture is cooked off and the rind is slightly caramelised. Now you can add your carrots again. For the chicken Heat some oil over medium high heat and add the chicken breasts to the pan, cook for 3-4 minutes on either side or until the chicken is cooked through. Now add the carrots, orange rind, freshly chopped coriander to the rice and mix together. Divide between the pilaf between plates and then top with the chicken breast. #orangechicken Oranges are domesticated hybrid fruits, so it s extremely unlikely to find them growing naturally in the wild
Spiced Barramundi with Asian Style otatoes Energy 1930 Kj rotein 48.2 g Fat, total 14 g -saturated 3 g Carbohydrate 32.6 g -sugars 5.2 g 500 g 1000 g 1500 g potatoes, quartered* 1/2 1 1 1/2 coriander bunch, roughly chopped* 1 bunch 2 bunches 3 bunches spring onions, sliced 2 4 6 garlic cloves, crushed* 2 tbs 4 tbs 6 tbs soy sauce 1 tbs 2 tbs 3 tbs white vinegar 2 tsp 4 tsp 6 tsp shallot & black sesame seed mix 300 g 600 g 900 g barramundi For the potato Bring a pot of salted water to boil, add the potatoes and cook for 13 minutes or until cooked through. Drain and set aside. Combine the coriander, spring onion, garlic, half the soy sauce, and the vinegar in a large bowl and toss to combine. Gently fold through the potatoes with the shallot and black sesame seed mix. For the fish Heat some oil in a pan to medium-high temperature. Brush the barramundi with the remaining the soy sauce. lace the fish into the pan, jiggle the pan a little so that the fish isn t sticking and cook for 3-4 minutes, turn and cook for a further 1-2 minutes until cooked through. Serve the fish with a side of the asian potato salad. #spicybarra lacing a pearl in white vinegar will eventually cause it to dissolve.
Fettuccine with Herbed Ricotta & Roasted Almonds Energy 2030 Kj rotein 14.5 g Fat, total 26.9 g -saturated 6 g Carbohydrate 42.8 g -sugars 7.2 g 250 g 500 g 750 g fettuccine 40 g 80 g 120 g slivered almonds 1/2 1 1 1/2 lemon, zested & juiced 1 bunch 2 bunches 3 bunches parsley, finely chopped 1 bunch 2 bunches 3 bunches thyme, finely chopped 100 g 200 g 300 g ricotta 3 tbs 6 tbs 9 tbs olive oil 1/2 1 1 1/2 red onion, diced* 1 2 3 long chilli, de-seeded & diced 2 4 6 garlic cloves, crushed* For the pasta In a large pot bring some salted water to the boil. Add the fettuccine 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 return back to the p o t. For the almonds While the pasta is cooking we can roast our slivered almonds. lace the almonds in an un-oiled pan and cook for 2-3 minutes or until golden brown, watch them like a hawk to make sure they aren t burning! Remove and leave aside. For the ricotta To prepare your herbed ricotta, simply place the lemon zest, parsley, and thyme into a bowl, along with the ricotta. Season with salt and pepper and then mix well. For the sauté mix Heat the oil in a pan over medium-high heat, add the onion, chilli (optional), and garlic and cook for 2-3 minutes, remove from the heat and add the lemon juice. Add the sauté mix to the pasta along with the herbed ricotta and the roasted almonds, toss well to combine and serve nice and hot. Almonds are technically part of the peach family. #ricottapasta
Crumbed ork with Sage & Apple Energy 2814 Kj rotein 11.2 g Fat, total 53.2 g -saturated 27.3 g Carbohydrate 21.7 g -sugars 9.3 g 400 g 800 g 1200 g potatoes, quartered* 2 4 6 pork strip loin steaks 3 tbs 6 tbs 9 tbs flour 1 2 3 egg, lightly whisked 50 g 100 g 150 g breadcrumbs 3 tbs 6 tbs 9 tbs butter (or oil) 2 4 6 apples, cored, peeled & quartered 1 bunch 2 bunches 3 bunches sage bunch For the potatoes Bring a large pot of salted water to boil, add the potatoes and cook for 10-12 minutes, or until soft. Strain and leave aside while you prepare the pork. For the pork Lightly dust the pork loins with flour, dip in a bowl of lightly whisked egg, then dip in a bowl of breadcrumbs to coat, ensuring that each piece of pork is completely covered. Heat some butter or oil in pan to medium-high heat, cook the pork for 3-4 minutes per side, or until cooked through. For the apples In a large pan add the butter, apple (peeled if you prefer), and potato. Sauté for 5 minutes until the apple and potato are golden brown and the apple has softened. Add the sage and cook for a further 2 minutes. Season with salt and pepper to taste. Divide the golden sage apples between plates and serve your crusted pork on the side. #crumbedpork Before William Tell in the 15th century, apples were commonly worn by young boys as hats.
Chipotle Steak Sandwich 2 4 6 red onions, sliced into rings* 1 tbs 2 tbs 3 tbs red wine vinegar 2 4 6 sourdough baguettes 2 4 6 minute steaks 2 tsp 4 tsp 6 tsp chipotle seasoning 2 4 6 tomatoes, sliced 60 g 120 g 180 g rocket, washed and dried Energy 2290 Kj rotein 45.6 g Fat, total 17.8 g -saturated 3.2 g Carbohydrate 46.6 g -sugars 7 g For the onion To start - Bring your bread to room temperature (if it has been in the fridge) and preheat the oven to 180ºC. Heat a pan with some olive oil over a high heat, add the onion rings and vinegar and cook until caramelised, remove and leave aside. For the steak lace the bread in the oven for 8-10 minutes. Meanwhile, rub some olive oil over the steak and season the steak with the chipotle spice blend - alternatively if you have some mayonnaise at home you can mix this with the chipotle seasoning and use it to dress the steak after it has been cooked. Heat a griddle pan on a high heat and cook the steak for 1 minute per side. Cooking time with vary depending on your preference and the thickness of your steak. For the sandwich Assemble the sandwich by slicing the bread in half. Layer with the caramelised onion, sliced tomato, rocket, and chipotle sauce (if you are using mayonnaise). Add the steak to the sandwich, season with salt and pepper, and enjoy. A steak through the heart will kill a vampire instantly! #steaksandwich