THAI RED CURRY CHICKEN & COCONUT NOODLE VEGGIE BOWL with Sesame Seeds / ( j ~ Use curry paste to give Thai flavour to n oodles Coconut Cream Brown Onion Chicken Thigh Rice Stick Noodles Carrot Broccoli Mint Lime 0 Sesame Seeds Red Curry Paste Hands-on: mins ~ () ~~ Naturally gluten-free Ready in: 3Smins Ii Spicy (red curry,... 1 paste) L!J Eat me early Who can resist the appeal of coconut cream? With rice noodles, a little red curry paste and the hit of fresh mint and lime, it's just what you need to bring ingredients alive. Pantry Staples: Olive Oil, Soy Sauce (or Tamari Soy Sauce), Fish Souce
BEFORE YOU - START Our fruit and veggies need a before you use them!! You will need: f's knife, chopping board, large b ~nder, or and a.. 14 PEOPLE-------- 1 NG RED IE NT S olive oil rice stick noodles Y.i packet.i packet chicken thigh coconut cream Hin 1 tin brown onion 1 SOAK THE NOODLES 1 In a large bowl, place the rice stick noodles (use suggested amount to ensure the finished dish is balanced in flavour) and enough warm water to completely cover the noodles and soak for 0 minutes (the noodles will finish cooking in step 5). Drain and set aside. TIP: Soaking the noodles in warm water instead of hot water stops them from becoming gluggy and breaking up in the pan. MARINATE THE CHICKEN While the noodles are soaking, cut the chicken thigh into cm chunks and place in a medium bowl. Add the coconut cream ( tbs for people/ 1/3 cup for 4 people) and a pinch of salt and pepper. Toss to coat and set aside to marinate. 3 GET PREPPED While the chicken is marinating, finely slice the brown onion. Slice the carrot (unpeeled} into 0.5 cm batons. Roughly chop the broccoli into cm florets and slice the stalk into 0.5 cm batons. Pick and finely slice the mint leaves. Slice the lime (use suggested amount) into wedges. carrot 1 broccoli lhead heads mint 1 bunch!bunch lime \Ii 1 sesame seeds!sachet sachets red curry paste soy sauce ;auce \Ii tin tbs) tbs ltin '4tbs) 'hcup fish sauce 1 tsp tsp Pantry Items NUTRITION Energy 3830kJ (914CaQ 558kJ (133Cal) Protein (pl 51.3g 7.Sg Fat, total 45.Gg 6.7g - saturated,g) 3.Sg 3.Sg Carbohydrate 68.9g 10.lg -sugars (g) 14.7g.g Sodium 1980mg 89mg 4 TOAST THE SESAME SEEDS Heat a large wok or frying pan over a medium-high heat. Add the sesame seeds and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside. 5 MAKE THE THAI CURRY NOODLES Return the wok to the heat with a drizzle of olive oil, the brown onion and carrot. Cook for -3 minutes, or until tender. Add the red curry paste (use suggested amount) and cook for 1 minute, or until fragrant. Add the chicken thighs and cook, tossing, for 3-4 minutes, or until browned. Add the broccoli and cook for a further minutes, or until softened. Add the remaining coconut cream, the soy sauce, fish sauce and the drained rice stick noodles and stir-fry for -3 minutes, or until the noodles are soft. 9 TIP: Add a dash of water if you'd prefer the dish to be more saucy. 6 SERVEUP Divide the Thai red curry chicken & coconut noodles between plates and top with the toasted sesame seeds and mint. Squeeze over the juice from the lime wedges before serving. TIP: Add as much or os little lime juice as you like depending on your taste preferences. ENJOYf For alll!rgens and ingrtdiwt informa on, vbit HelloFresh.com.au foodinfo _.JOIN OUR PHOTO CONTEST! @ ~ l(i #HelloFreshAU We love feedback, so give us a call with any questions, comments or concerns I {0) 8188 87 Hello@HelloFresh.com.au 01S I WK8 ~FRESH
Sweet Mustard Crumbed Pork & Sweet Potato Wedges with Coconut Mayo Slaw \ I ' / /I I \ Add flavours of the south to crumbed pork Sweet Potato Carrot Parsley Coconut Chilli Mayonnaise... Shredded Cabbage Mix Sweet Mustard Spice Blend Pork Schnitzel Panko Breadcrumbs.. ' <....... ~ " '.. "> ~..,:... r. Hands-on: O mins.,. Ready in: 40mins We've poured all the flavour of the south into these crumbed pork schnitzels that are sure to have you feeling the soul in every mouthful. Pantry Staples: Olive Oil, W/Vte Wine Vinegar, Plain Flour, Egg
BEFORE YOU - START Our fruit and veggies need a with owe. before you use them!! You will need: pplng be, large fl" lined and f 4 PEOPLE -------- 1 NG RED IE NT S olive oil sweet potato carrot 400g 1 800g parsley coconut chilli mayonnaise white wine vinegar 1 bunch ltub J O 1 tsp!bunch tubs 100fl tsp BAKE THE SWEET POTATO 1 WEDGES Preheat the oven to 40 C/00 C fan-forced. Chop the sweet potato (unpeeled) into 1 cm wedges. Place the sweet potato wedges on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Place the tray on the top rung of the oven and cook for 5-30 minutes, or until golden. TIP: Cutting the sweet potato to the suggested size ensures it cooks in the allocated time. GET PREPPED While the sweet potato is cooking, grate the carrot (unpeeled). Finely chop the parsley leaves. 3 MAKE THE COCONUT MAYO SLAW In a medium bowl, combine 1/ of the coconut chilli mayonnaise, the white wine vinegar and a drizzle of olive oil. Season with a pinch of salt and pepper and mix well. Add the shredded cabbage mix, carrot and parsley and toss to coat in the dressing. Set aside. shredded cabbage mix sweet mustard spice blend plain flour egg panko breadcrumbs pork schnitzel I rnr, IL 1~ NUTRITION Energy Protein! Fat, total - saturated ' Carbohydrate - sugars (rl Sodium 1 bag 1 sachet ltbs 1 1 :up' 3570kJ (853Cal) lbag sachets tbs packets,cups) 569kJ (136Cal) 46.Sg 7.4g 46.Sg 7.4g 5.9g 0.9g 60.Sg 9.7g 1.6g 3.Sg 603mg 96mg FJr allcrglns and ingr~dient information, visit Hcl nfresh.com.au foodinfo 4 CRUMB THE PORK In the first shallow bowl, combine the sweet mustard spice blend, plain flour and a pinch of salt and pepper. In the second shallow bowl, whisk the egg with a fork. In the third shallow bowl, add the panko breadcrumbs. Pull the pork schnitzels apart (they may be stuck together) and coat in the flour mixture, followed by the egg and finally in the panko breadcrumbs. Set aside on a plate, ready to fry. 5 COOK THE CRUMBED PORK Add enough olive oil to coat the base of a large frying pan and heat over a mediumhigh heat. Once hot, add the crumbed pork schnitzel and cook for 1- minutes on each side, or until golden on the outside and cooked through. Set aside on a plate lined with paper towel to soak up the excess oil. 6 SERVEUP Divide the sweet mustard crumbed pork, sweet potato wedges and coconut mayo slaw between plates. Serve the remaining coconut chilli mayonnaise on the side. EnJoy! -+JOIN OUR PHOTO CONTEST! @ "JI lfj #HelloFreshAU We love feedback, so give us a call with any questions, comments or concerns I (0) 8188 87 Hello@HelloFresh.com.au 0181 WK8 f{effofresh
ButleJUtul Pumpkilt 0- Cf1uJme Fettuccine with Goat Fetta & Slivered Almonds Master a speedy for cooking pumpkin. Fettuccine Peeled Pumpkin Garlic Thyme Lemon 0 Marinated Goat Fetta Slivered Almonds Baby Spinach Leaves Pantry Staples: Olive Oil () Hands-on: mins Ready in: Smins This pasta proves that fettucine needn't be drenched in heavy sauce to be absolutely delicious. Just a little reserved pasta water is enough to bring together this sumptuous line up of pumpkin, thyme, creamy goat fetta and crunchy almonds.
BEFORE YOU - Our fruit and veggies need a e w before you use them!! You will need: START pa1, and f's k pplng bo8rd, large saucepan, garlic l4people-------- INGREDl ENTS olive oil peeled pumpkin l packet garlic lclove cloves thyme 1 bunch 1 bunch lemon slivered almonds 1 packets GET PREPPED 1 Put a large saucepan of lightly salted water on to boil. Chop the peeled pumpkin into 1 cm chunks. :9. TIP: Chop the pumpkin small to ensure it cooks in the allocated time. Peel and crush the garlic. Pick the thyme leaves.... TIP: Hold the thyme stalk in one hand and run your fingers down it to easily remove the leaves. Zest the lemon until you have a pinch of zest. Juice the lemon. TOAST THE ALMONDS Place a large frying pan over a mediumhigh heat and add the slivered almonds. Toast, stirring, for 3-4 minutes, or until golden. :9. TIP: Stirring the almonds occasionally prevents them sticking to the pan. Remove from the pan and set aside. 3 COOK THE PASTA While the almonds are toasting, add the fettuccine (use suggested amount to ensure the finished dish is balanced in flavour) to the saucepan of boiling water and cook for 10-1 minutes, or until 'al dente'. Reserve 1/ a cup of pasta water, drain the pasta, retun to the pan and drizzle with olive oil to prevent sticking. fettuccine marinated goat fetta baby spinach leaves Pantry Items NUTRITION Energy Protein (g) Fat, total - saturated (g) Carbohydrate -sugars (g) Sodium % packet (00g) ltub!bag 730kJ (65Cal) 4.0g 3.3g 8.6g 81.9g 10.0g 56mg ~packet (400g} tubs l bag 839kJ (01Cal) 7.4g 7.g.6g 5.g 3.lg 16mg For allergens and ingredient informati on, visit HelloFresll.com.au foodinfo 4 COOK THE PUMPKIN While the pasta is cooking, return the frying pan to a medium-high heat. Add a good drizzle of olive oil and the peeled pumpkin. Cook for 4 minutes, without stirring, until the bottom is lightly caramelised. Then cook, stirring, for a further 4 minutes, or until soft. Season with a pinch of salt and pepper. Add the thyme leaves, garlic and lemon zest and cook for 1 minute, or until fragrant. 5 TOSS IT ALL TOGETHER Add the fettuccine to the pan with the pumpkin along with a drizzle of the oil from the marinated goat fetta tub, 1/ the marinated goat fetta, the baby spinach leaves and lemon juice (1 tbs for people / tbs for 4 people)..... TIP: Add as much or as little lemon juice os you like, depending on your taste preference. Season with a pinch of salt and pepper and toss to coat. Add the reserved pasta water (1 tbs for people I tbs for 4 people) to loosen..... TIP: Add a dash more cooking water to loosen the pasta if you like. 6 SERVEUP Divide the butternut pumpkin & thyme fettuccine between bowls and sprinkle with the remaining goat fetta. Top with the slivered almonds. EnjJJIJl -+ JOIN OUR PHOTO CONTEST! @ "ti# ~ #HelloFreshAU We love feedback, so give us a call with any quest ions, comments or concerns I (0) 8188 87 Hello@HelloFresh.com.au 018 IWK8 -tfellofresh
NORTH AFRICAN BEEF CHILLI with Coconut Rice & Cucumber-Mint Salsa Make coconut rice Carrot / Cucumber Garlic 0 Basmati Rice Coconut Milk Chilli Flakes (Optional) Beef Mince Tomato Paste Mild Moroccan Spice Blend Mango Chutney Roma Tomato Mint r. Hands-on: mins ~ Ready in: 3Smins ;, Spicy (optional chilli -' flakes) ~v. ~ Naturally gluten-free We've packed all the flavour of North Africa into this amazing fusion dish. We think the Carri bean touch of coconut rice might be the best bit... Lemon Pantry Staples: Olive Oil, Salt
BEFORE YOU - Our fruit and veggies need a e before you use them!! You will need: >f's ling board, box grater, garlic START c~ w~a s~ and a dlum bowl. 14 PEOPLE -------- 1 NG RED IE NT S olive oil carrot l garlic cloves 4cloves lemon y, 1 GET PREPPED 1 Grate the carrot (unpeeled).... TIP: Keep the skin on the carrot to retain all its nutrients. Peel and crush the garlic. Slice the lemon (use suggested amount) into wedges and juice until you have tsp for people I 1 tbs for 4 people. COOK THE COCONUT RICE Rinse the basmati rice well. Place the rice, coconut milk, water (for the rice) and salt (for the rice) into a medium saucepan and bring to the boil over a high heat. Once boiled, reduce the heat to low and simmer, covered, for 15 minutes, or until the rice is soft and the liquid has absorbed. Season with a pinch of pepper and set aside. Cover with a lid to keep warm. TIP: Refrain from lifting the lid as this allows steam to escape and slows down the cooking process. 3 COOK THE BEEF MINCE While the rice is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef mince and cook, breaking up with a wooden spoon, for 4-5 minutes, or until browned. Add the carrot, garlic and mild Moroccan spice blend and cook for 1- minutes, or until fragrant. basmatirice coconut milk packets ( cup) (H1cups) ltin tins water (for the ncf!) lcup cups salt V.tsp Y, tsp beef mince mild Moroccan spice lsachet sachets blend mango chutney ltub ltub (SOg) loog) tomato paste 1 sachet sachets water (forthi...lxj) :Y.cup 11h cups salt f Y,tsp ltsp chilli flakes loptional) pinch pinch cucumber 1 Roma tomato 1 mint!bunch lbunch Pantry Items NUTRITION 4 FINISH OFF THE BEEF CHILLI Add the mango chutney, tomato paste, water (for the beef), salt (for the beef) and the chilli flakes (if using) to the pan with the beef mince. TIP: Some like it hot but if you don't, just hold back on the chilli flakes! Mix well and simmer for minutes, or until thickened. 5 MAKE THE CUCUMBER-MINT SALSA While the chilli is simmering, dice the cucumber and Roma tomato. Roughly chop the mint leaves. In a medium bowl, combine the cucumber, tomato, mint, lemon juice and a drizzle of olive oil. Season to taste with a pinch of salt and pepper and stir to combine. 6 SERVEUP Divide the coconut rice between bowls and top with the North African beef chilli. Spoon over the cucumber-mint salsa. ENJOYI Energy 3340kJ (799Call 454kJ (108Cal) Protein (r,) 41.g 5.6g Fat, total 9.9g 4.lg - saturated (g) 15.0g.0g Carbohydrate 8.4g 11.g -sugars (p) 16.9g.3g Sodium 140mg 193mg For dllergens and ingre!di.,nt information, visit HelloFresh.com.au foodinfo.,.. JOIN OUR PHOTO CONTEST! @ 'W IJ #HeltoFreshAU We love feedback, so give us a calt with any questions, comments or concerns I (0) 8188 87 Hello@HelloFresh.com.au 018 j WK8 ~FRESH