Chicken, Pistachio & Sage Sausage Ragu

A delicious recipe incorporating Nonna’s Gourmet Sausages – 2014 Easter Show’s gold medalist!

Rosemary lamb sausage pasta

Ingredients for two people

300 g chicken pistachio & sage sausage
1 brown onion, diced
2 garlic cloves, crushed
1 bunch rosemary, de-stemmed & chopped
1 chilli, de-seeded & finely chopped
1 tin diced tomatoes
2 tbs white wine vinegar
250 g pasta

Hellofresh recipe

For the sausage ragu

Squeeze the sausage meat out of the sausage skins with your hands. Separate the meat into evenly sized portions and roll them into small balls.

Heat some oil in a pan over medium-high heat. Add the onion and garlic and cook for 5 minutes. Add the rosemary, chilli, and the sausage meatballs and cook for 5 minutes.

Add the diced tomatoes and the white wine vinegar and cook for a further 10 minutes, season with salt and pepper to taste. If it starts to look a little dry don’t hesitate to add a dash of water.

For the pasta

In a large pot bring some salted water to the boil. Add the pasta 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 then refresh the pasta with a bit of cold water to stop it from sticking.

To serve

Divide the pasta between bowls and top with the chicken, pistachio, and sage sausage ragu.

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

Honey Soy Pork with Gai Lan

The classic combination of honey and soy can never go amiss when coupled with our succulent pork.

Honey Soy Pork with Gai Lan and Green Beans Tossed with Ginger

Ingredients for two people

1 tbs honey
3 tbs soy sauce
2 pork striploins
150 g rice
2 tbs peanut oil (or vegetable)
2 garlic cloves, crushed
1 bunch gai lan, diagonally sliced
1 ginger knob, finely sliced
1 tsp caster sugar
10 g sesame seeds

Hellofresh recipe

For the marinade

In a small bowl whisk the honey and soy sauce together. Marinate the pork striploins with half of the dressing and leave to the side while you start on the rice and veggies

For the rice

Place 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). Bring a large pot of salted water to the boil. Add the rice and cook it for 10-12 minutes until soft. Drain.

For the gai lan

Heat a wok over high heat and grease with some peanut oil, if you don’t have peanut oil you can use vegetable oil instead. Add in the garlic and ginger and fry until fragrant. Add the gai lan and cook for 2-3 minutes or until the gai lan leaves begin to wilt. Add in the sugar and a good pinch of salt and toss through the black sesame seeds. Remove from the heat and set aside.

For the pork

Heat some oil in a pan over medium heat, add the pork to the pan and cook for 3-4 minutes on either side until cooked through, you don’t want the heat to be too high otherwise the honey and soy will burn. Remove and leave in a warm place

To serve

Divide the rice between plates and then serve the pork and the ginger fried vegetables on the side, dress your pork with the remaining honey soy dressing 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

Soy Steak with Sweet Potato Mash

The perfect steak: full of meaty goodness, bursting with tastiness and so satisfying!

Seared soy steak with sweet potato mash

Ingredients for two people

400 g sweet potato, peeled & chopped
1 long chilli, deseeded & finely diced
2 garlic cloves, crushed
1/2 coriander bunch, finely chopped
1 small bunch spring onion, sliced
2 rump steaks
1 tbs soy sauce
80 g mixed salad

Hellofresh recipe

For the sweet potato

Bring a pot of salted water to boil and add the sweet potato, cook for 8-10 minutes or until soft. While cooking the sweet potato finely chop the chilli, garlic, coriander, and spring onion.

Drain the sweet potato and mash to desired consistency. Stir through the finely chopped herbs and vegetables, taste and adjust seasoning with salt and pepper.

For the steak

Heat some olive oil in a pan over a high heat. Coat the steak with the soy sauce. Add to the pan and cook for 2-3 minutes on each side, cooking time will depend on your preference and the thickness of your steak. Set the steak aside and leave to rest while plating the mash.

To serve

Serve your succulent soy steak with a side of the sweet potato mash and the mixed salad. 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

Roasted Beetroot with Soft Boiled Eggs

These delicious quail eggs bring nutritional value to a whole new level of healthiness!

Roasted Beetroot with Soft Boiled Quail Eggs

Ingredients for two people

1 bunch baby beetroot, peeled, quartered & leaves reserved
2 tbs balsamic vinegar
1/2 lemon, juiced
1 garlic clove, crushed
3 tbs olive oil
1 tsp dijon mustard
150 g couscous (optional)
150 g green beans, top & tailed
1/2 dozen free range eggs
80 g rocket, washed

Hellofresh recipe

For the beetroot

Preheat the oven to 180ºC. Place the beetroot onto a baking tray with a drizzle of olive oil and the balsamic vinegar, place them into the oven and leave to roast for 25-30 minutes.

For the dressing

In a small bowl whisk together the lemon juice, garlic, olive oil, and the dijon mustard, taste and adjust seasoning accordingly.

For the couscous

Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so for example: 300ml of water for 150g of couscous). Pour the water over the couscous, add a dash of olive oil and a good grind of salt and pepper then stir with a fork and cover the bowl tightly with glad wrap, leave to sit for 5-10 minutes. Remove wrap and then begin to fluff the couscous with a fork.

For the eggs

Bring a pot of salted water to boil and add the green beans for 2 minutes, remove but reserve the boiling water. Now add in the eggs and boil for 5-6 minutes, remove them and rinse under cold water to stop the cooking process. Crack each egg in the sink under some cold running water and peel away the shell, you’ll find that once you get some water under the shell’s membrane they are a lot easier to peel. Get some help for this to speed things up a bit.

To serve

In a large salad bowl combine the couscous, green beans, rocket, beetroot, and a handful of beetroot leaves, and then divide between plates and divide the eggs. Dress up your salad with the bitey dressing.

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

Pan-Roasted Cod with Braised Cherry Tomatoes and White beans

A wonderful fishy number with bursting freshness, flare, and fantastic flavour.

Pan-Roasted Cod with Braised Cherries and White Beans

Ingredients for two people

3 tbs olive oil
1 bunch basil, de-stemmed & leaves torn
1 tsp chilli flakes (optional)
2 cod fillets
1 cherry tomato punnet
2 garlic cloves, crushed
1 tbs balsamic vinegar
1 tin cannellini beans, strained & rinsed

Hellofresh recipe

For the chilli basil oil

Preheat the oven to 180ºC. In a small bowl combine the olive oil, half the basil, and the chilli flakes (only add a tiny bit of chilli if you don’t like spice), mix to combine and leave aside to infuse

For the cod

Heat some oil in an ovenproof pan over medium-high heat. Season the cod on both sides with salt and then place the fish into the pan skin side down. Jiggle the pan a little bit so that the skin doesn’t stick, and cook for 3-4 minutes.

While the cod is cooking, dress with a spoonful of the infused chilli basil oil. Turn the cod over and place the pan into the oven (if you don’t have an ovenproof pan simply place the fish onto a baking tray) and cook for a further 3-5 minutes.

For the braise

Meanwhile, heat some oil in a pan over medium-high heat and add the cherry tomatoes and garlic, dress with a bit more infused oil and balsamic vinegar and cook for 3 minutes or until the skin of the cherry tomatoes begin to blister. Now add in the cannellini beans and the remaining basil and cook for 1 minute, or until warmed through and then remove from the heat.

To serve

Divide the cherry tomato and cannellini braise between plates and serve the cod on top with a few good spoonful of the remaining chilli basil oil.

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

Baked Chicken with Zucchini and Tomatoes

A fresh, healthy and colourful chicken dish guaranteed to ‘hit the spot.’

Oven Baked Chicken with Zuchinni and Tomatoes

Ingredients for two people

2 zuchinnis, cut into little sticks
1 red onion, cut into wedges
2 tomatoes, roughly chopped
1 tin chickpeas, strained & rinsed
2 stems rosemary, leaves de-stemmed
1 tbs olive oil
350 g chicken thighs, chopped into pieces
1/2 lemon, zested

Hellofresh recipe

For the chicken

Preheat oven to 180°C. Slice the ends off the zuchinnis and cut in half lengthways, then continue to cut them lengthways into long sticks, and chop them into 3cm sticks.

Scatter the zucchini, onion, tomatoes, chickpeas, and rosemary leaves in an oven tray (or divide the pieces evenly between oven proof plates), add the olive oil and gently toss. Top with the chicken pieces, then add the lemon zest, a good grind of pepper, and a pinch of sea salt. Place in the oven and bake for 20-25 minutes or until the chicken is cooked through.

To serve

Remove from the oven and serve. So simple. So good.

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

Bulgar Salad with Almonds & Grilled Capsicum

A unique recipe that is so healthy and fresh it’ll leave you feeling a little nutty.

Bulgur salad with almonds and grilled capsicum

Ingredients for two people

150 g bulgur
300 ml vegetable stock, dissolved
1 tin chickpeas, strained & rinsed
1 capsicum, sliced and chopped
30 g almonds
1/2 parsley bunch, finely chopped
50 g dried cranberries, chopped
3 tbs olive oil
1 lemon, juiced

Hellofresh recipe

For the bulgur

Place the bulgur in a large heatproof bowl. Dissolve the vegetable stock according to packet instructions, pour the required stock amount into the bowl with the bulgur, cover, and allow to sit until the liquid has been absorbed. This should take about 25 minutes.

For the salad

Heat some oil in a pan over a high heat. Add the capsicum and cook for 8-10 minutes until the capsicum has browned and is well cooked.

Add the chickpeas, capsicum, almonds, parsley, cranberries, and the bulgur into a large bowl and toss to combine. Dress the salad with the olive oil and lemon juice, taste and adjust seasoning with salt and pepper.

To serve

Divide the salad between bowls 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

Pumpkin & Potato Frittata with Ricotta

A fret-free-frittata perfectly combined with sweet pumpkin and creamy ricotta.

Pumpkin-and-Potato-Frittata-with-Ricotta

Ingredients for two people

300 g pumpkin, cubed
300 g potato, sliced thinly
1 rosemary bunch, destemmed
6 free range eggs
50 ml milk
1 parsley bunch, roughly chopped
2 tbs butter
100 g ricotta
60 g rocket, washed
1/2 lemon, juiced

Hellofresh recipe

For the roast veggies

Preheat the oven to 180ºC. Place the pumpkin, potato, and rosemary onto a baking tray and season well with salt and pepper and offer a good glug of olive oil. Place in the oven for 20 minutes.

For the frittata

While the veg are roasting, place the eggs into a large bowl along with the milk and whisk until well combined. Add in the chopped parsley and season with salt and pepper.

With the butter, lightly grease a shallow baking dish that will hold the eggs and vegetables. Pour in the egg mixture, then add the cooked vegetables, season with salt and pepper. Place in the oven for 15 minutes.

To serve

Remove from the oven and then serve with a few dollops of the ricotta, a handful of rocket, and a 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

Autumnal Carrot Soup with Herbed Croutons

Match your dinner with the season with this herby and satisfying Autumnal soup!

Autumnal-Carrot-Soup-with-Herbed-Croutons

Ingredients for two people

2 tbs butter
1/2 brown onion, diced
2 tsp HF soup spice mix
400 ml vegetable stock, dissolved
4 carrot, peeled & roughly chopped
2 baguette, cut into chunky squares
2 garlic cloves, chopped
1/2 coriander bunch, chopped
1/2 parsley bunch
100 g yoghurt

Hellofresh recipe

For the soup

Heat the butter in a saucepan over medium-high heat. Add the onion and the soup spice mix and cook until the onion has softened, this should take about 3 minutes. Season with salt and pepper and then add in the dissolved vegetable stock along with the carrots. Bring to the boil and then allow to simmer for 25 minutes or until the carrot has softened. Remove from the heat and allow to cool for 5 minutes, otherwise when you blend it the soup will go everywhere! Transfer the soup to a food processor or you can just use a stick blender to process until smooth.

For the croutons

Drizzle some oil on the baguette pieces and season with salt and pepper. Heat some butter in a pan over medium-high heat and add the baguette and cook for 5-10 minute, turning regularly. Add the chopped garlic, half of the coriander, and parsley to the pan and toss to coat the baguette pieces, then remove from the heat.

To serve

Divide the autumnal carrot soup between bowls with a ladle and then add the herbed croutons on top with a spoonful of yoghurt, season with salt and pepper and garnish with remaining 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

Butterflied Quail with Sweet Potato Couscous

The colours, textures and flavours of this unique dish make it a recipe-to-impress!

Butterflied Quail-with-Sweet-Potato-Couscous

Ingredients for two people

600 g sweet potato, peeled & cubed
1 brown onion, quartered
150 g couscous
2 butterflied quail
3 tbs olive oil
2 tbs balsamic vinegar
1 bunch parsley, chopped

Hellofresh recipe

For the sweet potato

Preheat the oven to 180ºC. Place the chopped sweet potato and the onion onto a baking tray and dress with some balsamic vinegar and olive oil. Place in the oven for 25 minutes or until caramelised.

For the couscous

Place the couscous in a bowl and boil some water (the water has to be double the amount of your couscous so for example: 300ml of water for 150g of couscous). Pour the water over the couscous, add a dash of olive oil and a good grind of salt and pepper then stir with a fork and cover the bowl tightly with glad wrap, leave to sit for 5-10 minutes. Remove wrap and then begin to fluff the couscous with a fork.

For the quail

Heat some oil in a pan over medium heat. Dress the quail in olive oil and balsamic vinegar, season well with salt and pepper and then place them in the pan, cook for 2-3 minutes on one side and then carefully turn them over, these little guys are fragile so use extra care. Cook for a further 2 minutes and them place them in the oven for a further 5-7 minutes or until cooked through. Remove and leave aside.

To serve

Combine the couscous, sweet potato, onion, and parsley in a large salad bowl, dress with some extra olive oil and season with salt and pepper, then serve with the balsamic quail on top.

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