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Seasoned Meatloaf with Braised Leek, Potato Puree and Cranberry Chutney

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Seasoned Meatloaf with Braised Leek, Potato Puree and Cranberry Chutney Seasoned meatloaf With braised leek, potato puree and cranberry chutney Onion Fresh curly parsley f Nutmeg Floury potatoes Leek f Mixed minced meat f Free-range Panko egg f Cranberry chutney f Today you'll make a variety on a Flemish classic: meatloaf with sour cherries. You'll replace the 8 Total: 40 min. cherries with cranberry chutney, which makes for a delicious sweet and sour twist. The minced + Several steps meat is a mix of beef, veal and pork. This is not justy tasty, it also ensures that the minced meat stays moist. Have some left over meatloaf? It tastes great in a sandwich! § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 An oven dish, a potato masher, a deep saucepan with a lid, a pan with a lid, a grater and a bowl. START Let’s start cooking the seasoned meatloaf. INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) f 1/4 1/2 3/4 1 11/4 11/2 Fresh curly 21/2 5 71/2 10 121/2 15 parsley (g) f Nutmeg (pcs) 1/2 1 11/2 2 21/2 3 Floury potatoes (g) 250 500 750 1000 1250 1500 Leeks (g) f 200 400 600 800 1000 1200 Mixed seasoned 100 200 300 400 500 600 minced meat (g) f Free-range eggs 1/2 1 11/2 2 21/2 3 (pcs) 3) f PREPARATION CHOP THE INGREDIENTS MIX AND KNEAD Panko (g) 1) 25 50 75 100 125 150 Pre-heat the oven to 200 degrees. Very finely Prepare the stock. Thoroughly rinse or peel Transfer the minced meat to a bowl. Cranberry chutney (g) 40 80 120 160 200 240 mince the onions and finely chop the curly the potatoes and cut into coarse pieces. Cut the Add the eggt, panko, minced onion, grated 19) 22) f parsley. Grate a portion of the nutmeg until leek into pieces of around 10 cm lengthwise. nutmeg, 1/4 tsp salt per person and half the Not included you've got about a knife tip of grated nutmeg curly parsley to the bowl. Knead into a Vegetable stock (ml) 250 500 750 1000 1250 1500 per person. firm ball. Butter (tbsp) 11/4 21/2 33/4 5 6 1/4 71/2 Mustard (tsp) 1 2 3 4 5 6 tTIP: Are you making this dish for an uneven Milk dash number of people? First beat the egg, so you can Salt & pepper to taste measure the right amount. f Keep in the refrigerator PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 3791 / 906 450 / 107 Total fat (g) 37 4 Of which: saturated (g) 18,2 2,2 Carbohydrates (g) 97 12 Of which: sugars (g) 28,6 3,4 Fibre (g) 13 2 Protein (g) 37 4 Salt (g) 2,1 0,2 ALLERGENS 1) Grains containing gluten 3) Eggs BAKE THE MEATLOAF BRAISE THE LEEK AND MAKE THE SERVE May contain traces of: 19) Peanuts 22) Nuts Grease an oven dish with 1/4 tbsp butter per PUREE Slice the and transfer the slices meatloaf LTIP: Are you keeping an eye on your calorie person. Place the meatloaf inside and press a In the meantime, heat 1/2 tbsp butter per person to plates. Sprinkle with the remaining reduction intake? Use 200 g potatoes per person, replace little until it gets the shape of a buntt. Bake in a deep saucepan with a lid to medium- from the oven dish. Scoop the potato puree the butter in the puree by an extra dash of milk in the oven for 20 – 30 minutesttt. high heat and fry the for 3 – 4 minutes. and braised on the side and serve with the leek leek and serve the dish with half the chutney. Deglaze with stock, cover the pan and simmer cranberry chutney. Garnish the puree with the for 15 minutes. In the meantime, bring a pan remaining curly parsley. with ample water to the boil and boil the potatoes for 12 – 15 minutes. Drain and mash tttTIP: Making the meatloaf for more than the potatoes into a fine puree using the potato ttTIP: Place some cubes of butter on top of two people? It may take a bit longer for the masher. Add 1/2 tbsp butter per person, mustard the meatloaf to make it even silkier! We would like to hear what you think. Feel free to contact us via our website or via our social media channels. meatloaf to cook. Extend the oven time and and a dash of milk to give it a velvety texture. keep an eye on the cooking process! Season to taste with salt and pepper. #HelloFresh WEEK 38 | 2019 Spanish rice dish with shrimp With olives, coriander and lemon Garlic Onion Red sweet Carrots f pepper f Fresh Ground coriander f turmeric Basmati rice Tomato paste Leccino Lemon olives Shrimps f 35 40 Calorie- This recipe was inspired by paella, a rice dish that originated in Valencia, where it is primarily 8 Total: - min. V conscious prepared with rabbit and chicken. Traditionally, paella is fried over a fire of orange wood. This * Easy d Lactose-free variety with shrimp and olives will simply go into the oven - quick, easy and super tasty! § Eat within 3 days g Gluten-free Family A GOOD EQUIPMENT SERVES 1 - 6 A wok or deep saucepan, an oven dish, tin foil, kitchen towel and a frying pan. START Let’s start cooking the Spanish rice dish with shrimp. INGREDIENTS 1P 2P 3P 4P 5P 6P Garlic (cloves) 1 2 3 4 5 6 Onions (pcs) 1/2 1 11/2 2 21/2 3 Red sweet 1/2 1 11/2 2 21/2 3 peppers (pcs) f Carrots (g) f 100 200 300 400 500 600 Fresh coriander 21/2 5 71/2 10 121/2 15 (g) 23) f Ground turmeric (tsp) 1 2 3 4 5 6 Basmati rice (g) 85 170 250 335 420 500 Tomato paste (tin) 1/2 1 11/2 2 21/2 3 PREPARATION CHOP THE VEGGIES FRY THE CARROT Leccino olives (g) 15 30 45 60 75 90 Pre-heat the oven to 200 degrees and Cut the sweet red pepper into thin strips Heat half the olive oil in a wok or deep Lemons (pcs) 1/4 1/2 3/4 1 11/4 11/2 prepare the stock. Press or finely chop the and cut the carrot into thin half slices. Finely saucepan and fry the garlic and onion for Shrimp (g) 2) f 90 180 270 360 450 540 garlic and mince the onion. chop the coriander. 2 minutes at medium-low heat. Add the Not included sweet pepper, carrot and turmeric and stir- Vegetable stock (ml) 375 750 1125 1500 1875 2250 t fry for another 4 – 6 minutes . Olive oil (tbsp) 1 2 3 4 5 6 Salt & pepper to taste tTIP: Have some chorizo or other spicy f Keep in the refrigerator sausage? Add it to the pan in step 3 for a tasty twist. PER NUTRIENT VALUES SERVING PER 100 G Energy (kJ/kcal) 2741 / 655 317 / 76 Total fat (g) 21 2 Of which: saturated (g) 3,6 0,4 Carbohydrates (g) 87 10 Of which: sugars (g) 16,3 1,9 Fibre (g) 9 1 Protein (g) 25 3 Salt (g) 5,6 0,7 ALLERGENS 2) Shellfish May contain traces of: 23) Celery IN THE OVEN PREPARE THE SHRIMP Add the rice, stock and tomato puree In the meantime, thinly slice the olives SERVE LTIP: Are you watching you salt intake? Use to the wok or deep saucepan, bring to the and lemon. Pat the shrimp dry with a Transfer the shrimp to the oven dish and 1/2 stock cube for 375 ml boiling water instead boil and allow to simmer for 3 – 4 minutes. paper towel. Right before serving, heat garnish with the olives and coriander. of 3/4 cube. Season to taste with salt and pepper. Pour the remaining olive oil in a frying pan to Transfer the dish to plates at the table and the mixture into an oven dish and cover with medium-high heat and fry the shrimp for garnish with a slice of lemon (keep in mind tin foil tt. Roast the dish in the oven for 3 – 4 minutes. Turn when halfway done. that the oven dish is hot!). 25 minutes. If the dish is still too creamy, roast it for another 5 minutes without the tin foil. tt We would like to hear what you think. Feel free to contact us via our TIP: Take care that the dish is properly website or via our social media channels. covered so that the moisture is soaked up by #HelloFresh the rice instead of evaporating - this could result in hard rice. WEEK 38 | 2019 INDIAN DAHL WITH SWEET POTATO With pumpkin seed salsa and herbed naan bread Onion Ginger Sweet potato Curry powder Tomato Coconut milk paste Red lentils Pumpkin seeds Fresh Lime coriander f Naan bread Spinach f Today you will be serving an Indian classic. The word ‘dahl’ refers to all kinds of legumes, but 9 Total: 45 min. v Vegetarian lentils traditionally make up the foundation of this thick, spicy soup. The consistency is perfect - Very simple for dipping your naan bread! § Eat within 3 days A GOOD EQUIPMENT SERVES 1 - 6 A large frying pan with a lid, a frying pan, a grater, 2x a small bowl and a baking sheet lined with baking paper.
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