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Hello Fresh Recipes

August 22, 2018 By Will

Sri Lankan Prawn Pilaf

Sri Lankan Prawn Pilaf

Ingredients

1 Onion
1 Garlic Clove
1 Courgette
300 ml Water
1 Vegetable Stock Powder (pot)
¾ Sri Lankan Curry Powder (large pot)
150 g Basmati Rice
1 Lemon
1 Flat Leaf Parsley (bunch)
1 tbsp Olive Oil
1 Beetroot
150 g King Prawns

Directions

Prep the veggies

Pop your kettle on to boil. Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press). Remove the ends from the courgette and quarter lengthways then chop widthways into small pieces. Once the kettle has boiled, pour the water into a measuring jug with the stock powder and stir to dissolve.

Cook the rice

Heat a splash of oil in a large saucepan on a medium heat. Add the onion and cook for 4-5 minutes. Stir in the garlic, curry powder, rice and courgette. Add the stock and bring to the boil. When boiling, lower the heat to medium and pop a lid on the pan. Cook for 10 minutes, then remove from the heat and set aside for another 10 minutes or until ready to serve.

Mix the dressing

Meanwhile, zest the lemon. Roughly chop the parsley. Put half the parsley in a mixing bowl and add a pinch of lemon zest and the olive oil.

Make the slaw

Trim, peel and grate the beetroot on a coarse grater. Add it to the bowl with parsley dressing and squeeze in half the lemon juice. Season with salt and pepper. Taste and add more salt, pepper, lemon juice or zest if needed.

Fry the prawns

Heat a drizzle of oil in a frying pan on medium heat. When hot, add the prawns. Season with salt, pepper and a little lemon juice. Cook, stirring occasionally for 5 minutes.

Finish and serve

Gently fluff up the rice with a fork, stir in the prawns and add a squeeze more lemon juice and the remaining parsley. Taste the pilaf and season with more salt, pepper or lemon juice if needed. Serve a generous amount for each person, making sure the prawns are evenly distributed! Serve the beetroot and herb law on the side.

August 22, 2018 By Will

Moroccan Lamb Salad with Bulgur Wheat

Moroccan Lamb Salad with Bulgur Wheat

Ingredients

1 Red Onion
100 g Bulgur Wheat
1 Cucumber
1 Flat Leaf Parsley (bunch)
½ Fresh Chilli Jam (pot)
240 g Lamb Strips
½ Cumin Seeds (large pot)

Directions

Roast the onion

Preheat your oven to 200 degrees. Halve, peel and chop each onion half into 4 wedges. Pop the onion wedges on to a baking tray and drizzle with a little oil and season with salt and pepper. Place on the top shelf of your oven and bake until soft and charred, 15-20 minutes.

Cook the bulgur wheat

Meanwhile, pour the water (200ml) into a saucepan and bring to the boil. Stir in the bulgur, bring back to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 minutes or until ready to serve.

Do the prep

Trim the cucumber then halve lengthways, scoop out the seeds with a spoon and thinly slice widthways. Roughly chop the parsley. Add the fresh chilli jam and water (1 tbsp) to a small bowl and mix to combine, this is your sauce.

Fry the lamb

When the onion and bulgur wheat have 5 minutes left, heat a splash of oil in a large frying pan on a medium-high heat. Once hot, add the lamb strips and fry for 4-5 minutes then reduce the heat slightly and add the cumin seeds along with a pinch of salt and pepper. Stir-fry for 1 minute more.

Make the tabbouleh

Once the bulgur wheat is ready, remove the lid and fluff up with a fork. Fold through the cucumber, parsley and season to taste with salt and pepper. Share between your plates and then top with the roasted onion wedges.

Finish and serve

Finally, pop the cumin coated lamb strips on top of the tabbouleh, drizzle some chilli sauce on top and finish with a pinch of parsley.

August 22, 2018 By Will

Chorizo Aubergine Pasta

Chorizo Aubergine Pasta

Ingredients

1 Onion
1 Flat Leaf Parsley (bunch)
2 Garlic Cloves
30 g Sun-Dried Tomatoes
1 Aubergine
1 pinch Chilli Flakes
2 Chorizo (packs)
180 g Spaghetti
1 Finely Chopped Tomatoes (carton)

Directions

Prep the veggies

Preheat your grill to high. Put a large saucepan of water with a pinch of salt on to boil for the pasta. Halve, peel and chop the onion into small pieces. Finely chop the parsley. Peel and grate the garlic or use a garlic press. Finely chop the sun-dried tomatoes. Remove the stalk top from the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 1cm pieces.

Grill the aubergine

Place the aubergine onto a baking tray and drizzle over a glug of oil and a pinch of salt and pepper. Toss to coat and then spread out and put into the grill. Grill the aubergine until soft and crispy around the edges, 15-20 minutes.

Start the sauce

Meanwhile, heat a drizzle of oil in a frying pan on a medium heat. Add the onion, sun-dried tomatoes and chilli flakes and cook, stirring, until the onion is soft, 5 minutes. Add the garlic and chorizo and cook for an additional 2 minutes.

Cook the pasta

Add the spaghetti to your pan of boiling water and cook. Cook until al dente, approximately 11 minutes. Drain in a colander and return to the pan off the heat. Add a touch of oil to stop the spaghetti from sticking together.

Simmer the sauce

Pour the finely chopped tomatoes into the chorizo mixture, together with a small pinch of sugar and some salt and pepper. Let the sauce simmer on a medium heat until it is nice and thick, 5-10 minutes. Once the sauce has thickened, stir in the aubergine.

Serve

Add the pasta to the sauce along with the parsley. Toss to mix together, or simply use a spoon and then serve!

Jerk Chicken Tostadas Recipe

August 22, 2018 By Will

Jerk Chicken Tostadas

Jerk Chicken Tostadas

Ingredients

210 g Diced Chicken Thigh
1 Honey (sachet)
2 Jerk Seasoning Pots
1 Green Pepper
1 Coriander (bunch)
2 Vine Tomato
1 Lime
1 Sweetcorn (tin)
12 Tortillas
1 Desiccated Coconut (sachet)
1 Sour Cream (pouch)

Directions

Marinade the chicken

Preheat your oven to 220. Pop the diced chicken into a mixing bowl and add a drizzle of oil, the honey and the jerk seasoning. Continue to season with a good pinch of salt. Stir together well and ensure the chicken is coated in all the flavours, then cover with cling film and set aside in the fridge.

Prep Time

Halve, then remove the core from the green pepper and chop into small pieces. Roughly chop the coriander. Roughly chop the vine tomato into small chunks. Zest the lime then chop into wedges. Drain and rinse the sweetcorn in a sieve. Lay out the tortillas on a large baking tray in a single layer and drizzle with a little oil. Season with salt then set aside.

Toast the coconut

Put a large frying pan on high heat and add the desiccated coconut. Toast, stirring until golden. Be careful not to burn the coconut, keep stirring for 3-4 minutes then tip into a small bowl.

Fry the chicken

Wipe out the pan and return to high heat with a drizzle of oil. When hot, add the chicken, and all its marinade and the pepper. Stir-fry until the chicken is browned all over (5-6 minutes). Don’t worry about slightly charring the chicken. Once done, add half the sweetcorn, lower the heat and cook for a further 5-6 minutes.

Tostada Time

Meanwhile, bake the tortillas on the top shelf of your oven until golden and just crisp (4-5 minutes). Pop the soured cream into a small bowl and stir through half the toasted coconut and half the lime zest. Season with salt and pepper.

In a large bowl, combine the tomato, remaining sweetcorn, half the coriander and a squeeze of lime juice. Season with salt and pepper.

Serve

Stir the remaining lime zest through the jerk chicken. Season to taste with salt and pepper, if needed. Pop the tortillas on your plates and top with a helping of the jerk chicken. Add the soured coconut cream and add the tomato salad alongside. Finish with a scattering of the remaining coconut and coriander all over, and the remaining lime wedges.

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