30 MAY 2016 • 2 PEOPLE

FOODIE BOX 1. Fennel & orange baked snapper

2. Bombay chicken with bulgur & mint

3. Brinner bruschetta with kale pesto

4. Oriental beef noodles and broth

ANOTHER LOCAL TALENT ENTERS THE BOX This week we want to extend a warm Family box welcome to Ryan’s quality meats. A WA family business going back as far as 1966 they have remained a brand associated with quality and passion. Two key criteria to earn a place in the Dinner Twist box.!

We also love supporting local farmers. An the fellow local producers that have a key understanding on our passion for outstanding quality products.. You can now rest assured that all white fish is local to WA and caught using sustainable methods. Bite down on that carrot knowing all our veg is grown in Australia and is GMO free. Take comfort that your chicken and eggs all free range and hormone free. We know you care so we only work with suppliers who also care. This weeks WA grass-fed, grain-finished beef mince got the thumbs up in the Test kitchen - let us know what you think by sending us an SMS to the number on the back!

- Happy conscious cooking from the Dinner Twist team

LEAVE OLD BOXES OUT We love how our polystyrene boxes keep your food super fresh and cool on the hottest of days! To make sure we minimise the impact on the environment we reuse them many times over so please keep them clean and leave them out for your driver to collect!

TELL US WHAT YOU THINK We have made it easier for you to share your thoughts, from what you liked about a meal to quality concerns or missing produce. Just send an SMS to the number on the back of the booklet. We take all feedback on board and review all customer comments within the team - it’s your input that makes us better.

Ryan’s quality meats - the latest addition to our group of dedicated and passionate suppliers!

1 bunch baby carrots 1 baby fennel 300g kipfler potatoes (scrubbed)

marinade 1 orange, zest and juice 1/2 tbsp olive oil (P) 2 tbsp wholegrain mustard (P)

1 packet white fish fillets 1/2 tsp fennel seeds (P) 1/2 tbsp olive oil (P)

yoghurt dressing 1/3 cup natural yoghurt 2 tbsp fennel fronds/leaves, chopped 1 tsp olive oil (P)

3 radish 60g sugar snaps 60g baby spinach leaves (rinsed)

salt and pepper, for seasoning (P)

FENNEL and ORANGE BAKED SNAPPER

serves 2 40 minutes

I NGREDIENTS METHOD

1. Set oven to 220°C.

2. Trim carrots and prepare fennel, reserving fronds (leaves). Cut fennel and potatoes into wedges.

3. Zest and juice orange. Combine half with remaining ingredients for marinade. Toss with prepared vegetables on a lined tray, season with salt and pepper and roast for 20 minutes.

4. Rub fish with fennel seeds and oil. Remove vegetable tray from oven after 20 minutes of roasting and place fish on top. Roast for another 10-12 minutes, or until fish is cooked through.

5. Combine remaining orange zest and juice (from 1/2 orange) with yoghurt dressing ingredients. Mix well.

6. Thinly slice radishes and sugar snaps. Toss with spinach leaves.

7. Serve fish with roast vegetables and spinach salad. Drizzle with yoghurt dressing to taste.

• Prepare your fennel by trimming the fennel fronds, stalks and outer layer if necessary. Halve, core, then cut into wedges.

TIPS !

1

100g bulgur (cracked wheat) 1/2 lemon, zest and juice 60g baby spinach (rinsed)

1/3 cup mint, leaves 1/4 cup yoghurt

bombay marinade 1 garlic clove, crushed 1/2 tbsp ginger, peeled and grated 2 tbsp yoghurt 1 tsp curry powder (P) 1/2 tsp black mustard seeds (P) 2 tsp balsamic vinegar (P)

300g chicken tenderloins

2 spring onions 1 red capsicum 1 bunch broccolini 1/2 tbsp oil for cooking (P)

1 red chilli, sliced salt and pepper, for seasoning (P)

BOMBAY CHICKEN with BULGUR and MINT

serves 2 35 minutes

I NGREDIENTS

1. Cook bulgur in a saucepan of boiling water 15-20 minutes, or until tender but still firm. Drain, then rinse quickly in warm water. Toss with lemon and chopped baby spinach. Season with salt and pepper.

2. Blend mint and yoghurt until smooth using a stick mixer. Set aside in a small bowl (reserve stick mixer).

3. Use the stick mixer again and blend marinade ingredients until smooth. Toss well with chicken in a large bowl.

4. Slice spring onions, deseed and thinly slice capsicum. Cut broccolini into 3cm pieces. Heat a large pan with oil over medium-high heat. Stir fry vegetables for 5 minutes, or until tender. Remove from pan.

5. Add chicken with marinade to pan. Cook for 4-5 minutes on each side, or until cooked through.

6. Serve bulgur topped with chicken and vegetables. Drizzle over a generous amount of mint yoghurt. Garnish with sliced chilli and extra mint leaves to taste.

• No need to r inse the blender after making mint sauce. Just add the marinade ingredients straight in!

TIPS !

METHOD

2

2 tomatoes 1+1 tbsp oil, for cooking (P) 1 rye loaf

kale pesto 3 kale leaves, trimmed 40g cashew nuts 1 tsp chilli flakes (P) 2 tbsp yoghurt

1 tbsp oil, for cooking (P) 2 spring onions 1 packet (100g) oyster mushrooms 1 packet prosciutto

oil, for cooking (if needed) (P) 1 packet fresh sage, leaves picked 2-4 eggs 10g butter (P)

60g baby spinach (rinsed) 1 tbsp dressing of choice (P)

salt and pepper, for seasoning (P)

BRINNER BRUSCHETTA with KALE PESTO

serves 2 30 minutes

I NGREDIENTS METHOD

1. Set oven to 200°C.

2. Cut tomatoes into wedges and place on a lined baking tray. Drizzle with oil and season with salt and pepper then roast in the oven for 20 minutes. Cut 8 thick slices of bread and brush oil on each side. Place in oven for last 5 minutes of cooking time, or until crunchy.

3. Roughly chop kale leaves and cashew nuts. Blend with chilli flakes and yoghurt with a stick mixer or in a small processor. Season with salt to taste then set aside.

4. Heat a large pan with oil over medium heat. Slice and add spring onions along with mushrooms. Sauté for 2-3 minutes or until softened. Remove from pan, add prosciutto and cook for 2 minutes, or until crispy, set aside.

5. Increase pan heat to high. Add oil, if needed, crack over eggs, and scatter in picked sage leaves on the side. Add butter to melt. Cook eggs to your liking.

6. Toss spinach with dressing of your choice (if desired). Assemble bruschetta with a smear of pesto, topped with vegetables, prosciutto, fried egg and crispy sage.

• Whisk together 1 part red wine vinegar and 2 parts olive oil for a quick dressing.

TIPS !

3

200g rice noodles

broth 20g ginger 2 spring onions 1 star anise (P) 3 cloves, whole (P) 1 beef stock cube, crumbled (P) 1/2 tbsp fish sauce (P) 1/2 tsp sugar, of choice (P) 1L water (P)

3 radishes 60g sugar snaps 1 bunch pak choy

300g beef rump steaks 1/2 tsp sambal oelek or chilli paste (P) 1 tbsp oil, for cooking (P)

1/4 cup mint, leaves only

salt and pepper, for seasoning (P)

ORIENTAL BEEF NOODLES in BROTH

serves 2 30 minutes

I NGREDIENTS METHOD

1. Bring a saucepan of water to the boil. Cook rice noodles for 2 minutes. Drain, rinse and set aside.

2. Peel and thinly slice ginger. Slice spring onions (reserve green ends for garnish). Add to a large saucepan with remaining broth ingredients. Bring to the boil and simmer for 20 minutes. Discard ginger, star anise and cloves.

3. Thinly slice radishes and cut sugar snaps on an angle. Rinse pak choy and cut into 5cm pieces.

4. Coat beef with sambal oelek, season with salt and pepper. Heat a pan with oil over high heat. Cook beef for 2 minutes on each side, or until charred and cooked to your liking. Set aside on a chopping board.

5. Thinly slice beef and add cooking juices to the broth. Divide noodles between bowls. Top with sliced beef, radishes, sugar snaps and pak choy. Ladle over hot broth, garnish with mint leaves and reserved spring onions.

• The noodles should be slightly undercooked so they don’t overcook in the broth!

• Toss the noodles in a little oil after draining to prevent them sticking together.

TIPS !

4

baby carrots, 1 bunch 1 baby fennel, 1 1 kipfler potatoes, 300g 1 orange, 1 1 white fish fillets, 1 packet 1 natural yoghurt, 500g 1,2,3 radish, 6 1,4 sugar snaps, 120g 1,4 baby spinach, 200g 1,2,3

bulgur, 100g 2 lemon, 1 2 fresh mint, 1 bunch 2,4 garlic, 1 2 fresh ginger, 80g 2,4 chicken tenderloins, 300g 2 spring onions, 6 2, 3, 4 red capsicum, 1 2 broccolini, 1 bunch 2 red chilli, 1 2

tomatoes, 2 3 rye loaf, 1 3 kale, 3 leaves 3 cashew nuts, 40g 3 oyster mushrooms, 1 packet 3 prosciutto, 1 packet 3 fresh sage, 1 packet 3 eggs, 6 3

rice noodles, 200g 4 pak choy, 1 bunch 4 beef rump steaks, 300g 4

IN THE BOX

ingredients

All dishes are marked 1 to 4. Below you can match the dish with the delivered groceries. This way you will know how many times the ingredient is used!

from your pantry (P)

oil + butter for cooking, olive oil salt & pepper wholegrain mustard fennel seeds, curry powder, black mustard seeds, chilli flakes, star anise, whole cloves balsamic vinegar beef stock cubes fish sauce sugar, of choice sambal oelek or chilli paste

*Fish-free alternative: fish is substituted with 300g chicken breast

*Pork-free alternative: prosciutto is replaced with bresaola

*Gluten-free alternative bulgur is replaced with quinoa bread is replaced with GF bread

storage

let us know!We would love to hear from you! Tell us what you think of this week’s menus and quality of produce. Anything missing from your box? SMS us on 0481072606 Please include your name and what box you ordered.

fish, meat & poultry

Cook fresh fish & chicken in the first 3 days and other meats according to

expiry date. Alternatively freeze, then defrost in the fridge overnight to use at

a later stage.

fresh bread- baked on the day of delivery

Slice & freeze bread if not using the same day as delivery to ensure

freshness. Flat breads can be kept in the pantry for a few days and used

before expiry date.

vegetables

Vegetables last for up to 2 weeks in the fridge. Store in a container or plastic

bag to prevent drying out. Cold temperatures slow down the ripening process

so keep uncut, unripe avocados or tomatoes at room temperature.

fresh herbs

Fresh herbs like thyme, oregano and dill are usually delivered in small plastic

bags. Keep the plastic bag sealed in the fridge. Other herbs like basil,

parsley and coriander you can trim the stalks, wrap in damp kitchen towel

then store in a plastic bag in the fridge to prevent drying out.

Nuts and seeds

Left over nuts, seeds and legumes are best stored in a cool dark part of your

pantry or in the refrigerator to stop them becoming stale.