Food & Wine Pairing

KEEPING IT SIMPLE

FOOD AND WINE PAIRING MADE EASY

Never have a dull moment in the kitchen again with these simple and fresh recipes. Scrap your shopping list and forget the mid-week dash to the grocery store, Hello Fresh delivers fresh and delicious produce straight to your door, making cooking a breeze. We’ve even gone one step further and paired these meals with some of our favourite wines for you to enjoy.

ITALIAN RATATOUILLE WITH HALOUMI PAIR WITH: GRANT BURGE EAST ARGYLE PINOT GRIS

This pinot gris has sweet and spicy pear aromas combined with hints of vanilla and complemented by sweet spices of nutmeg and cinnamon. The palate is full of rich fruit flavours of peach, apricot and pear that lead to a long, clean finish. A beautifully elegant and complex wine.

PAN FRIED SALMON WITH CAPER BUTTER PAIR WITH: HARDYS HRB PINOT NOIR

Medium bodied, dry and rich red in colour. On the palate bursts of strawberry, cherries, autumnal leaves, spicy and anise combined with fine French oak. Loaded with flavours of red and dark fruits and silky, savoury tannins.

ITALIAN RATATOUILLE WITH HALOUMI

SERVES TWO

INGREDIENTS 1 tbsp Olive oil 1/2 Red onion, finely sliced 1 Red capsicum, chopped into 2cm chunks 1 x Zucchini, chopped into 2cm chunks 1 x Eggplant, chopped into 2cm chunks 200g Sweet potato, peeled chopped into 2cm chunks 1 x Tin or 400g diced tomatoes 1 tbsp Balsamic vinegar 1 x Bunch oregano, leaves picked 1 tsp Sugar (optional) 1 x Bunch basil, leaves picked and torn 1 x Block or 180g haloumi, cut into slices (recommended)

You will need: Chef’s knife, chopping board, vegetable peeler, large frying pan, stirring spoon, small frying pan and a spatula.

METHOD 1. Heat the olive oil in a large frying pan. Add the red onion, red capsicum, zucchini, eggplant and sweet potato and cook, stirring for eight to ten minutes or until soft. Add the diced tomatoes, balsamic vinegar, oregano and sugar (if using) and bring to the boil. Reduce the heat to low and simmer for 15 minutes. Season to taste with salt and pepper. Stir through the basil leaves, reserving half for the garnish. 2. Meanwhile, heat a small, lightly greased frying pan over a medium to high heat. Add the haloumi and cook for one minute on each side or until golden. 3. To serve, divide the ratatouille between plates. Top with the haloumi. Enjoy!

PAN-FRIED SALMON WITH CAPER BUTTER SAUCE

SERVES TWO

INGREDIENTS 300g Potatoes, washed thoroughly and chopped into 3cm chunks 1 x Packet green beans, trimmed 2 x Fillets salmon 2 tsp Olive oil 1 tbsp Butter 1 x Bunch dill, finely chopped 1 tbsp Capers, drained and rinsed

You will need: Chef’s knife, chopping board, large saucepan, colander, medium frying pan, tongs and plate.

METHOD 1. Place the potato in a large saucepan of water and bring to the boil. Cook for about 15 minutes or until tender when pierced with a knife. In the same pot, add the green beans and blanch them for one minute or until bright, green and crunchy. Drain. 2. Meanwhile, season both sides of the salmon fillets with salt and pepper. Heat half of the olive oil in a medium frying pan over a mediumhigh heat. Place the salmon skin-side down in the pan and cook for two-three minutes on each side, or until almost cooked through. Stir through the butter and reduce to a low heat. 3. Once the butter has melted, spoon the pan juices over the salmon. Remove the salmon from the pan and rest on a plate. Take the pan off the heat and add the dill, capers and some pepper to the remaining butter sauce. 4. To serve, divide the potato and green beans between plates, drizzle with the remaining olive oil and season with salt and pepper. Serve your pan-fried salmon on the side with the caper butter sauce.

SALMON SUSHI BOWLS PAIR WITH: MUD HOUSE SAUVIGNON BLANC

A beautifully balanced wine. The front palate fills with fresh greens and ripe tropical flavours. The crisp grapefruit like acidity extends across the palate to a long, mouth-watering finish.

SALMON SUSHI BOWLS

SERVES TWO

INGREDIENTS 3/4 Cup jasmine rice, rinsed well 3 Cups water 2 tsp Rice wine vinegar 2 tsp Salt-reduced soy sauce 1 tbsp Black sesame seeds 2 tsp Olive oil 2 x Fillets salmon 2 tbsp Mayonnaise 1 tsp Wasabi, to taste 2 tsp Water 1 x Carrot, peeled and diced 1 x Cucumber, diced Handful coriander, leaves picked

You will need: Chef’s knife, chopping board, sieve, vegetable peeler, medium saucepan, spoon, medium frying pan and a small jug or bowl. METHOD 1. Place the Jasmine rice and water into a medium saucepan and bring to the boil over a high heat. Reduce the heat to medium and simmer uncovered for ten to 12 minutes, or until the rice is soft. Drain. Return the rice to the saucepan. Stir through the rice wine vinegar, salt-reduced soy sauce and black sesame seeds, reserving a few for the garnish. 2. Meanwhile, heat the olive oil in a medium frying pan over a medium to high heat. Season the salmon on both sides with salt and pepper. Cook the salmon for two to three minutes on each side, or until cooked through. Remove from the pan and set aside on a plate for one minute to rest. 3. In a small jug or bowl, combine the mayonnaise, wasabi and water. 4. To serve, divide the Jasmine rice between bowls. Top with the diced carrot, cucumber and cooked salmon. Drizzle over the wasabi mayonnaise, remaining black sesame seeds and fresh coriander. Enjoy!

CHEESY FRITTERS WITH DILL AND PARSLEY MAYO

SERVES TWO

INGREDIENTS 1 x Zucchini, grated and excess moisture squeezed out 1 x Carrot, washed and grated 1 x Block cheddar cheese, grated 1 x Bunch spring onions, finely sliced 2 x Eggs, whisked 1/4 Cup plain flour 1 tbsp Milk 1/4 x Cup olive oil 1/2 Bag baby spinach leaves, washed 1 x Cucumber, peeled into ribbons 1 x Tub dill and parsley mayonnaise 1/2 Lime sliced into wedges

You will need: Chef’s knife, chopping board, box grater, small bowl, fork, colander, two large bowls, medium frying pan, large serving spoon, spatula, plate and paper towel.

METHOD 1. In a large mixing bowl combine the grated and squeezed zucchini, carrot, cheddar cheese and spring onion. Add the whisked egg and mix well to combine. Next, add the plain flour and milk and mix until combined. Season with salt and pepper. The result should be a light batter that holds your veggies together as they cook but nothing too pancakey. 2. Heat half the olive oil in a medium frying pan over a medium to high heat. Use a large serving spoon to gently place a portion of the zucchini mixture onto the pan. Do a few portions at a time (you should be able to make approximately six fritters), but be careful not to overcrowd the pan. Gently cook for three to four minutes on either side and transfer to a paper towel-lined plate. Wipe the pan out and add the remaining olive oil if needed. Repeat the process until all of the batter is gone.

TIP: IT’S ALWAYS BEST TO TRY ONE FIRST BEFORE ADDING ALL OF THE BATTER.

3. Meanwhile, in a second large bowl, combine the baby spinach leaves and cucumber. Season with salt and pepper, drizzle with some olive oil and set aside. 4. To serve, divide the salad and fritters between plates. Top with a spoonful of the dill and parsley mayonnaise and a wedge of lime. Enjoy!

CHEESY FRITTERS PAIR WITH: BAY OF FIRES CHARDONNAY

Medium straw in colour with a green hue, this Tasmanian wine displays intense aromas of nectarine and tropical fruit. This chardonnay exhibits a smooth delicate palate with a mineral lemony acidity. Flavours of ripe stone fruit and citrus interplay with creamy toast characters in this highly complex, cool climate style of chardonnay.

For more details on these recipes head to www.hellofresh.com.au