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Mid­week menu fall­ing flat? Let Pa­trick Drake lift your ap­petite with th­ese in­ven­tive recipes from his new book, Hel­loFresh: Recipes that Work

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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

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