Brazilian Fish Stew with Rice and Fresh Coriander with Coconut Milk and Lime ESPIGA BRANCO
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Brazilian fish stew with rice and fresh coriander With coconut milk and lime ESPIGA BRANCO Espiga is a full-bodied, yet crisp white wine with a hint of spices. A perfect complement to this exotic fish stew! Onion Garlic Red sweet Coconut milk pepper Ground curry Diced tomatoes spices Jasmine rice Fillet of pollack f Fresh coriander f Lime 6 Total: 25-30 min. G Original Stews are often quite easy to make and the result is always great! Stewing ingredients at low heat causes the flavours to blend and intensify. Every bite of this tasty dish is bursting with the *Easy b Family flavour of coconut, sweet pepper, curry spices and lime! § Eat within 3 days Q Quick & Easy g Gluten-free d Lactose-free A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid, a wok or a deep saucepan with a lid and a fine grater. START Let’s start cooking the Brazilian fish stew with rice and fresh coriander. INGREDIENTS 1P 2P 3P 4P 5P 6P Onions (pcs) ½ 1 1½ 2 2½ 3 Garlic (cloves) 1 1 2 2 3 3 Red sweet peppers (pcs) ½ 1 1½ 2 2½ 3 Coconut milk (ml) 50 100 150 200 250 300 Ground curry 1 2 3 4 5 6 spices (tsp) Diced tomatoes (tin) ½ 1 1½ 2 2½ 3 Jasmine rice (g) 85 170 250 335 420 500 Fillet of pollack 1 2 3 4 5 6 (skinned) (100g) 4) f PREPARATION SIMMER BOIL THE RICE Fresh coriander 3 6 9 12 15 18 Bring 175 ml water per person to the Heat the olive oil in a wok or deep Pour the rice into the pan with the lid (sprigs) 23) f boil in a pan with a lid to cook the rice in. saucepan with a lid and gently fry the onion, and cook, covered, for 10 – 12 minutes. Drain Limes (pcs) ¼ ½ ¾ 1 1¼ 1½ Mince the onion and press or finely chop the garlic and ground curry spices for 2 minutes if needed, and allow to steam dry, uncovered. Olive oil* (tbsp) 1 1 2 2 3 3 Vegetable stock garlic. Remove the seed pods from the sweet at low heat. Add the sweet pepper, coconut ¼ ½ ¾ 1 1¼ 1½ pepper and finely dice the sweet pepper. milk and diced tomatoes. Crumble the cubes* (pcs) Salt & pepper* to taste Thoroughly stir the coconut milk to remove stock cube into the pan and allow to simmer any lumps. gently, covered, for 10 – 12 minutes at *Not included | f Store in the refrigerator medium-low heat. PER NUTRIENT VALUE SERVING PER 100 G Energy (kJ/kcal) 2548 / 609 355 / 85 Total fat (g) 18 3 Of which: saturated (g) 8.4 1.2 Carbohydrates (g) 80 11 Of which: sugars (g) 8.2 1.1 Fibre (g) 5 1 Protein (g) 28 4 Salt (g) 1.7 0.2 ALLERGENS 4) Fish May contain traces of: 23) Celery CUT THE POLLACK INTO PIECES JUICE THE LIME SERVE In the meantime, cut the fillet of Finely chop the coriander. Grate the Add 1 tsp lime zest per person to the rice pollack into 4 equal parts. After the sweet green rind of the lime (zest) with a fine grater and a dash of lime juice, squeezed from the pepper and tomato mixture has simmered and cut the lime into wedges. little lime wedges, to taste. Transfer the rice for 3 – 4 minutes, lay the fillet of pollack on and the fish stew to plates, garnish with the top of the vegetables and allow to simmer, coriander and the remaining lime wedges covered, for another 7 – 8 minutes at (see tips). We would be happy to hear your opinion of HelloFresh. Don’t hesitate to call, email or contact us through our social media medium-low heat. Season to taste with salt channels. and pepper. #HelloFresh tTIP tTIP Running into a problem while cooking? Send a free Do you have any lime wedges left over? Use Not a big fan of coriander? Serve it separately WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. them to flavour a glass or pitcher of water! to allow everyone to add as much as they like. www.hellofresh.nl | www.hellofresh.be WEEK 35 | 2017 PEARL MILLET WITH SPICY MERGUEZ SAUSAGES With caraway seeds, yellow sweet peppers and courgette MASAN ROUGE This full-bodied but smooth blend from Southern France, with a hint of red fruit and Mediterranean herbs, is a sublime match with the merguez sausages in this recipe. Pearl millet Beef merguez sausages f Yellow sweet Courgette peppers Spring onion f Caraway seeds Paprika This recipe contains lots of ingredients that we are familiar with from Middle-Eastern cuisine, 6 Total: 25-30 min. G Original like pearl millet, caraway seed and merguez sausages. These spicy sausages are flavoured with *Easy d Lactose-free allspice, parsley and bay leaf – a delicious combination with tangy vegetables like yellow sweet peppers and courgettes. % Eat within 5 days A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid, a wok or deep saucepan and some tin foil. START Let’s start cooking the pearl millet with spicy merguez sausages. INGREDIENTS 1P 2P 3P 4P 5P 6P Pearl millet (g) 1) 85 170 250 335 420 500 Beef merguez 2 4 6 8 10 12 sausages (60 g) f Yellow sweet ½ 1 1½ 2 2½ 3 peppers (pcs) Courgettes (pcs) ½ 1 1½ 2 2½ 3 Spring onions (pcs) f 2 4 6 8 10 12 Caraway seeds (tsp) ¼ ½ ¾ 1 1¼ 1½ Paprika (tsp) 1 2 3 4 5 6 Vegetable stock* (ml) 225 450 675 900 1125 1350 COOK THE PEARL MILLET FRY THE SAUSAGES CHOP THE VEGGIES Olive oil* (tbsp) ½ 1 1 1 1½ 1½ Prepare the stock in a pan with a lid In the meantime, make three incisions In the meantime, cut the yellow sweet Salt & pepper* to taste to cook the pearl millet in. Add the in each , using a into thin strips. Cut the pearl beef merguez sausage pepper courgette *Not included | f Store in the refrigerator millet and simmer, covered, for 25 minutes sharp knife. Heat the olive oil in a wok or in half lengthwise and then into half moons. until all the stock has been absorbed. Stir deep saucepan and stir-fry the Slice the into thin half rings. PER merguez spring onions NUTRIENT VALUE SERVING PER 100 G occasionally, being sure to scrape the bottom sausages at medium-high heat for 6 minutes Energy (kJ/kcal) 3067 / 733 451 / 108 of the pan to prevent the millet from burning. until brown on all sides. Turn off the cooker, Total fat (g) 28 4 remove the sausages from the pan and set Of which: saturated (g) 9.6 1.4 aside, wrapped in tin foil. Carbohydrates (g) 79 12 Of which: sugars (g) 8.5 1.3 Fibre (g) 18 3 Protein (g) 14 2 Salt (g) 2.5 0.4 ALLERGENS 1) Glutens FRY THE VEGETABLES ASSEMBLE THE PEARL MILLET SERVE Return the wok or deep saucepan, Next, add the pearl millet and ¾ of the Transfer the dish to plates and garnish containing the fat in which the sausages were spring onion to the vegetables in the wok or with the remaining spring onion. fried, to the cooker and switch the cooker on deep saucepan. Put the merguez sausages to medium-high heat. Add the sweet pepper, among the vegetables, and cook for another 2 courgette, caraway seed and paprika and – 3 minutes at low heat. Season to taste with tTIP fry for 5 minutes (see tip). salt and pepper. Caraway has a delicious, yet outspoken taste. We would be happy to hear your opinion of HelloFresh. Don’t hesitate to call, email or contact us through our social media Will you be serving this dish to children? channels. Let them smell some first. Not sure if they #HelloFresh will like it? You can always leave it out. This Running into a problem while cooking? Send a free dish is also delicious without the addition of WhatsApp to +31 (0) 6 2727 3232 between 4 and 9pm. caraway seeds. You can also add more if you www.hellofresh.nl | www.hellofresh.be really like it: there is plenty in this week’s box. WEEK 35 | 2017 Baby potato salad with apple, goat’s cheese and walnuts With mixed lettuce and honey SYNERA BLANCO Synera is tart, fruity and delightfully aromatic. Its aromas form a perfect complement to the apple as well as the goat’s cheese in this recipe. Baby potatoes Shallot IMAGE ONTBREEKT Junami apple Iceberg, frisée and ear lettuce f Fresh goat’s Walnuts cheese f 6 Total: 25-30 min. G Original We hope the sun is shining when you prepare this main course salad! The combination of tart, yet sweet apple, creamy goat’s cheese, crunchy walnuts and sweet honey make this a perfect *QEasy Quick & Easy dinner on a warm, sunny day. Calorie- % Eat within 5 days L conscious g Gluten-free A GOOD EQUIPMENT SERVES 1 - 6 A pan with a lid and a salad bowl. START Let’s start cooking the baby potato salad with apple, goat’s cheese and walnuts. INGREDIENTS 1P 2P 3P 4P 5P 6P Baby potatoes (g) 250 500 750 1000 1250 1500 Shallots (pcs) ¼ ½ ¾ 1 1¼ 1½ Junami apples (pcs) ½ 1 1½ 2 2½ 3 Iceberg, frisée and 50 100 150 200 250 300 lamb’s lettuce (g) 23) f Fresh goat’s cheese 50 100 150 200 250 300 (g) 7) f Walnuts (g) 8) 19) 22) 10 20 30 40 50 60 Extra-virgin olive oil* ¾ 1½ 2¼ 3 3¾ 4½ (tbsp) HALVE THE POTATOES BOIL THE POTATOES SLICE THE APPLE Black balsamic ½ 1 1½ 2 2½ 3 Bring 250 ml water per person to the boil Cook the baby potatoes in the pan with In the meantime, mince the shallots.