Midweek menu falling flat? Let Patrick Drake lift your appetite with these inventive recipes from his new book, HelloFresh: Recipes that Work
Let Patrick Drake lift your appetite with recipes from his new book, HelloFresh: Recipes that Work
Mexican soup with spicy beef and beans 45 MINUTES | SERVES 2 | EASY
olive oil 1Ω tbsp, plus extra for the tortillas onion 1, finely chopped
beef mince 250g
coriander Ω a small bunch, stalks finely chopped, leaves roughly chopped
garlic 1 clove, finely chopped
fajita seasoning 1 tbsp paprika 1Ω tsp green pepper 1, cut into 1cm pieces tomatoes 2, cut into 1cm pieces potatoes 300g, peeled and cut into 1cm pieces mixed beans 400g tin, drained and rinsed passata 200ml beef stock pot or cube 1 wholemeal tortilla 1 soured cream 4 tbsp
• Heat the olive oil in a large pan over a medium heat and gently cook the onion for 4 minutes, then add the mince and cook for a further 2 minutes. Add the coriander stalks, garlic, fajita seasoning and paprika with
Ω tsp salt and a good grind of black pepper. Cook, stirring, for 3 minutes or until the mince is just browned.
• Tip in the green pepper, tomatoes and potatoes, and cook for 4 minutes or until softened. Add the beans and passata, and simmer gently for 2 minutes.
• Add the beef stock pot or cube with 500ml water, bring to a very gentle boil then lower the heat. Simmer for 15-20 minutes or until the potatoes are cooked through – if the soup is beginning to dry out, add a splash of water.
• Heat the oven to 200C/fan 180C/gas 6. When the soup is 10 minutes from done, rub a very light coating of oil onto both sides of the tortilla. Slice into 1cm-wide strips, season with º tsp salt and some black pepper, and put on a baking tray on the top shelf of the oven. Cook for 4-5 minutes or until crispy (watch them carefully as they burn easily).
• Just before serving, stir 1/2 the coriander leaves through the soup. Taste and add more seasoning if you like. Serve the soup in bowls, topped with the soured cream, a few coriander leaves and the crispy tortilla chips.
PER SERVING 784 KCALS | FAT 41.7G SATURATES 17.2G | CARBS 57.8G | SUGARS 20.9G FIBRE 13.8G | PROTEIN 37.5G | SALT 5.8G
Turmeric chicken with Sri Lankan-spiced courgette rice 35 MINUTES | SERVES 2 | EASY
vegetable oil onion 1, chopped
garlic 1 clove, finely chopped
red chilli Ω, finely chopped
fennel seeds Ω tbsp
ground coriander 1Ω tsp
ground cumin 1Ω tsp ground turmeric ae tsp
basmati rice 150g
courgette 1, cut 1cm pieces
coriander Ω a small bunch, stalks and leaves separated and finely chopped chicken stock pot or cube 1 cinnamon stick 1 skin-on boneless chicken thighs 4 desiccated coconut 2 tbsp natural yogurt 4 tbsp
• Heat 1Ω tbsp oil in a pan over a medium heat and cook the onion for 5 minutes, stirring occasionally, until softened. Add the garlic, chilli, fennel seeds, ground coriander, cumin and 1/2 the turmeric, and cook for 1 minute. Add the rice, courgette and coriander stalks, and stir to ensure the rice is well coated.
• Pour in 300ml water and add the chicken stock pot or cube and cinnamon stick. Stir to dissolve the stock, bring to a gentle boil then put on a lid and leave to cook for 10 minutes. Remove from the heat and leave for another 10 minutes, keeping the lid on.
• Mix 1/2 the coriander leaves with the remaining turmeric and 2 tbsp oil in a large mixing bowl. Add the chicken, season with Ω tsp salt and a few grinds of black pepper, and mix until the chicken is well coated.
• Heat a frying pan over a medium-high heat and add the desiccated coconut. Stir and toast for 1-2 minutes or until golden, then remove from the pan.
• Wipe the pan and put it back over the medium-high heat. Once hot again, cook the chicken skin-side down for 4-5 minutes. Turn and cook for another 8 minutes or until the chicken is cooked through. Remove the chicken to a board to rest for 2 minutes.
• Remove the cinnamon stick from the rice mixture and fluff up the rice with a fork. Stir through 1/2 the remaining coriander leaves and 1/2 the toasted coconut. Stir the remaining coconut into the yogurt. Slice the chicken into 2cm strips. Spoon the rice onto plates and put the chicken on top. Finish with the coconut yogurt and a sprinkle more coriander, to serve.
PER SERVING 942 KCALS | FAT 50.3G SATURATES 15.9G | CARBS 78.7G | SUGARS 14.1G FIBRE 6.8G | PROTEIN 40.3G | SALT 3.7G
Grilled salmon tarator with bulgar wheat tabbouleh
35 MINUTES | SERVES 2 | EASY
Tarator is a yogurt-based sauce from Bulgaria – I’ve used crème fraîche for a richer taste, so it’s perfect with warm salmon fillets and herby bulgar wheat.
vegetable stock pot or cube 1 bulgar wheat 100g salmon fillets 2 x 150g olive oil red onion 1, thinly sliced red wine vinegar 1 tbsp garlic 1 clove, finely chopped tahini 1Ω tsp crème fraîche 150ml mint finely chopped to make 3 tbsp flat-leaf parsley finely chopped to make 3 tbsp coriander finely chopped to make 3 tbsp lemon 1, zested and juiced cucumber Ω, deseeded and cut into half moons walnuts crushed to make 4 tbsp red chilli 1, finely chopped
• Heat the grill to medium. Put 200ml water and the stock pot or cube in a pan over a medium heat and stir to dissolve. Add the bulgar wheat and bring to the boil. Once bubbling, cover with a lid, take off the heat and leave to rest for 15 minutes.
• Meanwhile, rub each salmon fillet with
1 tsp olive oil, º tsp salt and a grind of black pepper. Lay them on a foil-lined baking tray, skin-side down. Grill for 10-12 minutes or until the centre is opaque and cooked through, then leave to cool.
• Put 1Ω tbsp oil in a frying pan over a medium heat and fry the onion for 7 minutes, stirring frequently, until soft. Season with º tsp salt, then add the red wine vinegar. Allow it to evaporate completely, then remove the pan from the heat and set aside.
• Stir the garlic and tahini into the crème fraîche, along with 1/2 the mint, 1/2 the parsley and 1/2 the coriander, Ω tsp lemon zest and 1/2 the lemon juice.
• When the bulgar wheat is ready, stir through 1 tbsp olive oil along with the cucumber, remaining chopped herbs, 1 tsp lemon zest and 2 tbsp lemon juice. Check the seasoning and add a little more salt if necessary. Spread a generous amount of the crème fraîche mixture onto the flesh side of each salmon fillet, so that they’re completely coated. Top with the walnuts and a sprinkle of red chilli.
• Serve the bulgar wheat in shallow bowls, spread the red onion on top and finish with the salmon tarator.
PER SERVING 1,202 KCALS | FAT 92G SATURATES 29.4G | CARBS 39.6G | SUGARS 8.8G FIBRE 14.4G | PROTEIN 46.7G | SALT 1.6G
Vegetable-packed tomatoey moussaka with cheat’s garlic bread
35 MINUTES | SERVES 2 | EASY
olive oil 3Ω tbsp
aubergine 1, cut lengthways into 1cm slices onion 1, chopped
courgette 1, cut into Ω cm pieces
yellow pepper 1, cut into 1cm pieces garlic 2 cloves, 1 finely chopped, 1 left whole oregano leaves finely chopped to make 2 tsp cinnamon stick 1
tomato purée 2 tbsp
red lentils 50g, rinsed Worcestershire sauce 1 tbsp vegetable stock pot or cube 1 chopped tomatoes 400g tin ciabatta 1 crème fraîche 100ml parmesan 40g
• Heat the grill to high. Rub 2 tbsp olive oil into the aubergine slices, put them on a baking tray in a single layer and season. Grill for 8-9 minutes on each side or until browned and soft.
• Meanwhile, heat 1Ω tbsp olive oil in a frying pan over a medium heat. Cook the onion for 5 minutes or until soft. Add the courgette and pepper with º tsp salt and a few grinds of black pepper. Cook for 5 minutes or until soft and slightly browned. Add the chopped garlic, oregano, cinnamon stick and tomato purée, and cook for 1 minute more.
• Add the lentils, Worcestershire sauce, stock pot or cube and tomatoes. Fill the tomato tin
1/3 with water, swish it around and pour that in too. Simmer for 20-25 minutes or until the lentils are soft, but still have a slight bite to them. If the sauce gets too dry, add a splash of water.
• Cut the ciabatta widthways into 1cm slices, rub a little olive oil on each side and grill them on a baking tray for 2-3 minutes on each side or until lightly toasted. Cut the whole garlic clove in 1/2 and rub on both sides of the ciabatta slices.
• When the sauce is ready, remove the cinnamon and transfer to an ovenproof dish. Layer over the aubergine slices and spread the crème fraîche across the top. Grate over the cheese and add a grind of black pepper. Grill for 5 minutes or until the cheese is golden. Serve in bowls with the garlic bread on the side.
PER SERVING 1,077 KCALS | FAT 52.7G SATURATES 21.2G | CARBS 105G | SUGARS 28.6G FIBRE 17.6G | PROTEIN 36.8G | SALT 3.9G
Orzo risotto with chorizo and baby spinach 35 MINUTES | SERVES 2 | EASY cherry tomatoes 220g, halved olive oil onion 1, chopped garlic 2 cloves, finely chopped thyme leaves finely chopped to make 1 tbsp tomato purée 2 tbsp chorizo 60g, cut into 2cm pieces orzo pasta 200g vegetable stock pot or cube 1 buffalo mozzarella 1, torn into small pieces parmesan 50g, finely grated baby spinach 125g
• Heat the oven to 200C/fan 180C/gas 6. Put the tomatoes on a baking tray, drizzle over 1 tsp olive oil, season with º tsp salt and a few grinds of black pepper, and roast on the top shelf for 10 minutes. Remove from the oven and set aside.
• Heat 1 tbsp olive oil in a large pan over a medium heat. Fry the onion, with º tsp salt and a few grinds of black pepper, for 5 minutes or until soft. Add the garlic, thyme, tomato purée and chorizo, and cook for another 2 minutes. Add the orzo and stir until it is well coated.
• Pour in 500ml boiling water along with the vegetable stock pot or cube, stirring to dissolve. Simmer, stirring occasionally to ensure nothing sticks to the bottom of the pan, for 9-10 minutes or until the liquid has been absorbed and the orzo is tender. If the liquid is absorbed before the orzo is cooked, add a splash of water and give it a couple more minutes.
• Take the pan off the heat and add the mozzarella, 1/2 the parmesan and the roasted tomatoes. Stir gently, then add the spinach on top and put a lid on the pan for 3-4 minutes or until the spinach wilts, then stir gently together.
• Serve the orzo in bowls with the remaining parmesan sprinkled on top.
PER SERVING 759 KCALS | FAT 42.9G SATURATES 21G | CARBS 40.6G | SUGARS 11.1G FIBRE 8.6G | PROTEIN 48.2G | SALT 3.7G
Honey-roasted feta with crispy sweet potatoes and garlicky lentils 30 MINUTES | SERVES 2 | EASY | V GF
sweet potatoes 500g, cut into 2cm wedges olive oil
cherry tomatoes 250g, halved feta 100g, divided into six rectangles banana shallot 1, cut into Ωcm pieces garlic 2 cloves, finely chopped puy lentils 400g tin, drained and rinsed lemon Ω runny honey 1 tbsp rocket 40g pomegranate seeds 4 tbsp shelled pistachios 2 tbsp, roughly chopped
• Heat the oven to 220C/fan 200C/gas 7. Toss the sweet potato wedges in 1 tbsp olive oil, Ω tsp salt and a few grinds of black pepper. Lay them flat on a baking tray and roast on the top shelf of the oven for 25-30 minutes or until a little crispy at the edges.
• Meanwhile, line a baking tray with baking paper. Put the tomatoes on one side of the baking tray, coat them in 1 tbsp olive oil and season with º tsp salt and a few grinds of black pepper. Put the feta pieces on the other side and gently coat them in 1 tbsp olive oil. Once the wedges have been in the oven for 20 minutes, put the tomatoes and feta on the middle shelf for the final 5-10 minutes of cooking time.
• Put a frying pan over a medium heat with 1Ω tbsp olive oil and cook the shallot for 4 minutes or until soft. Add the garlic and cook for 1 more minute. Add the lentils along with º tsp salt and a few grinds of black pepper, and warm through for 3 minutes, then remove from the heat.
• Squeeze the lemon juice into a bowl with 1 tbsp olive oil. Add º tsp salt, a few grinds of black pepper and whisk together with a fork. Once the sweet potato wedges, tomatoes and feta are cooked, remove from the oven and season the wedges with º tsp more salt.
• Turn the grill to high. Add the tomatoes to the lentil mixture, along with the lemony dressing. Drizzle the honey over the feta and put under the grill for 2 minutes.
• Spoon the lentils into bowls and top with a handful of rocket, the potato wedges and feta. Sprinkle over the pomegranate seeds and pistachios to serve.
PER SERVING 905 KCALS | FAT 51.7G SATURATES 13G | CARBS 79.8G | SUGARS 44.4G FIBRE 15.9G | PROTEIN 22G | SALT 5.2G