YOUR CHRISTMAS MENU: 1. Orange & brown sugar glazed ham 2. Chilli lime prawns 3. Grilled vegetable & pomegranate salad Customer Service 02 8199 7222 hello@hellofresh.com.au www.hellofresh.com.au 4. Sweet cous cous salad 5. Tarragon potato salad
Thank you for choosing our Christmas Box. We have done everything we can to allow you to celebrate this festive season with your closest friends and family by minimising your time in the kitchen and maximising your taste sensations around the table. There are a few things you can do to ensure everything runs smoothly on the day: Familiarise yourself with the recipes by reading through the ingredient lists and methods, paying particular attention to cooking times and preparation methods. Check that you have enough olive oil, butter, salt and pepper for all of the recipes. These pantry items are indicated on your ingredients lists with a P Use our diagram (on the right) to assist in getting everything on the table at the same time. Cut it out and stick it somewhere visible to help you along! Take a look at our Fresh Produce tips below for tips on storing your fresh items before Christmas Day. Don t miss our trivia tidbits located in the bottom right of each page as they will provide more entertainment around the table than those terrible Christmas gags! The HelloFresh team wishes you a Safe and Merry Christmas and a Happy New Year. 2012 has been an absolute joy for us and we are keen as mustard to kick off 2013 in style, bringing you new, simple, and innovative recipes throughout the seasonal changes. As always we appreciate your feedback on ways to improve our products, recipes, and service. Keeping your fresh herbs fresh: Parsley: Keep dry! Cover with glad wrap/plastic bag and refrigerate. Mint: Place upright in a glass of water ensuring the leaves are dry and wrap with glad wrap/plastic bag to refrigerate. Storing your prawns: Do not be dismayed if your prawns are defrosted on arrival. If they are still frozen they can go back in the freezer. If they have defrosted slightly, place them in the coldest part of the fridge. They ll be fine on Christmas! Grilled vegetables. G1 G2 G3 G4 Chilli prawns. P1 P2 P3 P4 defrost marinate Cous-cous. C1 C2 C3 C4 10 mins set aside Tarragon potatoes. T1 T2 T3 10 mins set aside Glazed ham H1 H2 H3 H4 H5 45 mins 15 mins start on potatoes Time (mins) 15 30 45 60 75 90 105
Orange & brown sugar glazed ham 1 ham 40g whole cloves 2 oranges, juiced & zested 12 bay leaves 150 g dark brown sugar 1/4 cup dijon seeded mustard* H1 For the ham Using a sharp knife, score a zig-zag pattern around shank end of ham. Leaving skin on the bone stop it from drying out in the oven. Starting at the bottom of ham, slide your fingers under the skin and work them up between skin and fat, loosening the skin as you go. When you reach the scored shank end, gently pull skin back in one piece and discard. Peel in this direction Score here H2 H3 H4 H5 Preheat oven to 190ºC. Using a sharp knife, trim the fat layer, if necessary (Its really upto you), just make sure that fat is no less than 5mm deep. Score a shallow diamond pattern in the fat, about 3cm apart, without cutting into meat. Stud the point of each diamond with a clove. Place ham in a large roasting pan. Pour half the orange juice over ham then pour 1/3 cup water into base of pan. For glaze, combine the remaining orange juice, orange zest, brown sugar and mustard in a small bowl. Brush thickly over ham. Bake ham for 45 minutes, basting with juices occasionally (about every 15 minutes). Push an uncooked clove into each of the 12 bay leaves and press into ham. Brush ham with the pan juices then bake for a further 15 minutes or until glaze is deep brown. If juices in pan evaporate too quickly, add a little more water. Transfer ham to a platter. To carve, remove cloves and bay leaves. Steady the ham with a carving fork (or use a regular dinner fork). Use a long, thin carving knife to carve slices away from the shank. Serve warm or at room temperature with Hanks for Ham and Spitfire Mustard. #HFchrimboham Pigs, like humans, generally favour their right side making it musclier and thus leaving the left side nice and juicy! So ask for a left leg next time you visit your butcher!
Chilli lime prawns P 1 kg prawns 5 garlic cloves, crushed* 2 tbs chilli flakes** 2 limes, zested & juiced 2 tbs olive oil* to taste parsley **chilli flakes are hot! use discretion P1 P2 P3 P4 For the prawns Defrost your prawns, either in the fridge over a couple of hours, or more quickly by running luke warm water over them in a colander. Place the garlic, chilli, lime juice, lime zest, oil, salt and pepper in a large non-metallic bowl and whisk until well combined. Add the prawns and toss to coat evenly. Marinate in the fridge for 15 minutes. Heat a barbecue grill plate to high. Transfer prawns from the bowl to the barbecue. There may be some excess marinade which you can use to baste the prawns while grilling. Grill prawns for 3 minutes each side or until prawns are cooked through and golden. Place prawns on a serving plate and garnish with freshly chopped parsley. #HFchilliprawns Prawns are a very confused crustacean indeed. In their 2-4 year life span, Prawns first reproduce as males and then transform into females to try their hand at reproduction!
Grilled vegetable & pomegranate salad P 2 bunches brocollini, ends trimmed 1 pomegranate 300 g peas 50 g slivered almonds 2 bunches asparagus, ends trimmed 2 lemons, zested* 6 tbs olive oil* 1 garlic clove* 2 tbs lemon juice* 1 tsp dijon mustard* Getting pomegranate seeds from a pomegranate can be quite a messy task. This method is quick, but we still recommend an apron or a non-white t-shirt at the very least. The juice can stain! G1 G2 G3 G4 For the vegetables Cut the pomegranate in half, along its equator. Over a bowl of water, hold half of the pomegranate cut side down facing your palm and with another hand using a wooden spoon hit the pomegranate. Keep rotating the pomegranate and smacking it with the spoon until all the seeds have fallen out. Using a strainer, skim off the inedible white pieces that have fallen into the bowl. Strain the water and set your pomegranate seeds aside. Top and tail your peas - but don t pod them. Combine the green vegetables in a large bowl and toss with a little olive oil and salt and pepper. Pre-heat a barbecue or griddle pan over medium heat. When warm, grill your brocollini, asparagus and peas for 2 minutes each side or until cooked to your liking. The trick will be to char your veggies a little without burning them. Keep a close eye on the florets of your brocollini in particular. For the dressing To make the dressing combine the olive oil, lemon juice, lemon zest, bruised garlic, and mustard in a small jar. Shake or whisk vigorously for 30 seconds to emulsify. Season with salt and pepper. To assemble the salad, combine the grilled vegetables on a large platter. Top with the pomegranate seeds, slivered almonds, and drizzle with the dressing. #HFgrilledsalad Pomegranate is common in Christmas symbolism, representing the sweetness of the heavenly kingdom
Sweet cous cous salad P P 1/2 kg cous cous 750 ml veggie stock 2 tbs olive oil* 2 tbs butter 2 tsp ground cinnamon 100 g dried cranberries 75 g pistachios 1 bunche mint, leaves only C1 C2 For the cous cous Dissolve the vegetable stock. We ve given you 2 cubes which will be perfect in 750ml. Place in a saucepan and bring to the boil. In a large bowl combine the cous cous, hot stock, and olive oil. Stir well, then cover tightly and allow to stand for 10 minutes. Remove the cover and fluff well with a fork. Add the butter and cinnamon and mix well. NOTE: We have given you more cinnamon than you need. A little bit goes a long way so make sure you taste as you go. You may need to add a little more olive oil and some salt and pepper. We ll leave that up to you! C3 C4 For the pistachios The pistachio kernels can be toasted in a 160 C oven or in a non stick pan over a medium heat. Be careful and watch them like a hawk. They go from being untoasted to burnt very quickly and it is very disappointing to waste such a delicious ingredient. Roughly chop them once they re toasted. Finely chop the cranberries and the mint leaves. Add the chopped cranberries, mint, and toasted pistachio kernels to the cous cous. Toss to combine and serve. #HFsweetcouscous Contrary to popular belief, cranberries do not grow in water! They are grown on sandy bogs or marshes. But because cranberries float, some plantations are flooded when the fruit is ready for harvesting.
Tarragon potato salad 1 kg potatoes, quartered 4 garlic cloves* 6 shallots 1 tbs chilli flakes** 2 tbs dry tarragon leaves 2 tbs dijon mustard* **chilli flakes are hot! use discretion T1 T2 T3 For the potatoes Place the potatoes in a pot of well salted water together with the garlic. Bring to the boil and cook for 10 minutes or until tender. As the potatoes are cooking prepare the shallots by chopping them finely. When the potatoes are ready, drain and discard the garlic. Place in a bowl and combine with the chopped shallots, butter, chilli flakes, mustard, and tarragon. Mix well and crush the mixture with a fork until the potatoes are broken up but not fully mashed. Season with salt & pepper and set aside until you re ready to serve #HFpotatosalad In medieval times, pilgrims embarking on long journeys would stuff their shoes with sprigs of tarragon in the hope that the herb would impart stamina.
The Bits & Pieces Xmas Pud & BB The Christmas Pudding has reheating instructions attached. Follow those and make sure you serve it with the Brandy Butter. Cheese Cheese is best served at room temperature so get these out of the fridge a little ahead of time. We ve packed you up with stacks of accoutrements. Everything will work well together but look out for these especially good combos: Tarwin Blue & Pear, Rouzaire Camembert & Dried Cranberries, & Red Leceister & Quince Paste. Mince Tarts Just when you thought there was no more room at the in, see if you can wedge one of these in. Also tremendously good with brandy butter. Or just straight brandy.