dinner
twist
14 JULY 2014 • 4 PEOPLE
FAMILY BOX
1. Homemade fish & chips
2. Mild piri piri roasted chicken
3. Fried rice with bacon & egg
4. Lasagne Pronto
Hello lovely dinner twisters!
Only one week to go of the school holidays, pheww! Who knew tiny hands and feet
could ever make so much mess and need so much entertaining! Our 3 year old keeps us
on our toes, but thankfully the nature of our job means she spends a lot of her time being
our little kitchen hand. Lots of exciting things going on in Dinner Twist land this week.
Another fun filled week of meals tailored perfectly to the school holidays in order to
keep big smiles on everyones dials. We had some lovely feedback from last weeks
Winter Citrus Salad. Such a beautiful combination of flavours that don't leave you feeling
too guilty! This week we have put together another simple, delicious recipe to celebrate
the final week before school goes back. Apple crumble with a twist! Have you ever
made crumble in a pan before? Quick and easy to throw together and what we love
most is it's made with only 1 tablespoon of sugar, once again fairly guilt free! Pan
cardamom and cinnamon apples is simply divine served with natural yogurt. Let us know
what you think, we love hearing your feedback. Have a wonderful week and we will see
you again next week!
This weeks menu
Plenty of fun to be had with this weeks Family Box! Being the last week of the school
holidays we have made sure our recipes are simple, delicious and we've even included a
twist on some take away classics. Inspired by the the seasons with an eye on global food
trends our first meal of the week is our fish and chip classic. No need to go to your local
this week as this home made recipe is amazing! Served with a delicious yogurt aioli this is
a meal not to be missed! Next up we have mild roasted piri-piri chicken with sweet
potato wedges or mash (your choice!). The oregano, paprika and garlic in this dish will
have your taste buds screaming for more! Next on the menu is our fried rice with bacon
and egg. A super easy meal to prepare and cook, save this meal up for the nights you
wish there were more hours left in the day! Last but not least we have our lasagne
pronto, everyones favourite! For those after an even healthier version, have you tried
replacing pasta sheets with thin strips of zucchini? Simply delicious! Alright now it's your
turn for some fun! Happy cooking and we look forward to hearing your feedback and
favourite meals of the week.
From Chris, My & the Dinner Twist Team.
[email protected]
www.dinnertwist.com.au
1300 135 660
Homemade fish & chips
serves 4
35 minutes
1kg potatoes
2 tbsp oil
1 tsp dried rosemary
salt, to taste
1 lemon, zest & juice
1/4 cup (60ml) parsley, chopped
1/2 cup (125ml) breadcrumbs
salt and pepper, to taste
2 packets white fish fillets
1 tbsp oil
1
Set oven to 220℃.
Cut potatoes into thin chips. Place on a baking tray lined
with baking paper and toss to combine with oil, rosemary
and salt to taste. Spread the chips on a single layer and
place in the upper part of the oven to bake for 20 minutes
on until golden and crisp. Stir occasionally.
yoghurt aioli
1/2 cup (125ml) natural yoghurt
1 tbsp mayonnaise
1 clove of garlic
1 tsp dijon mustard
salt and pepper, to taste
salad
1 baby cos lettuce
200g green peas
1 lebanese cucumber
1 tbsp olive oil
1/2 lemon, juice
Grate zest from 1 lemon and finely chop parsley. Combine with breadcrumbs, salt and
pepper.
Place fish fillets in an oven-proof dish. Top with the breadcrumb mixture.
Combine juice from 1/2 lemon with 1 tbsp oil and drizzle over the breadcrumbs.
Bake in the oven for 10 minutes or until fish is cooked through and the topping is golden.
Combine yoghurt with mayonnaise, crushed garlic, dijon mustard and season to taste with salt
and pepper, set aside.
your score
Rinse and chop lettuce, cook peas in boiling water for 1 minute and chop
cucumber. Combine in a bowl and drizzle with olive oil and lemon juice.
Serve the crispy fish with aioli, chips and salad.
/5
serves 4
45 minutes
Mild piri piri chicken
marinade
2 cloves of garlic, crushed
1 tsp smoked paprika (ground)
1 tbsp oregano (dried)
1 lemon, zest
1 tbsp red wine vinegar
2 tbsp oil
2 tsp honey (runny)
salt and pepper, to taste
1.5kg roasting chicken portions
1kg sweet potato
2
(1/4 cup (60ml) milk or water
20g butter
1 tbsp maple syrup
2 corn on the cobs
Set oven to 220°C.
Combine all ingredients for the marinade and coat chicken pieces well.
Place on a baking tray lined with baking paper and roast in the upper part of oven for about
30-35 minutes, or until cooked through.
Remove silks and husks from the corn cobs and cut in halves.
Scrub sweet potato and cut into wedges, place around the chicken or on a separate baking
tray with the corn cobs. Drizzle with oil and season with salt and pepper.
Alternatively: Peel and chop sweet potato. Place in a saucepan and cover with water, cook for
12-15 minutes or until tender. Drain and return to pan along with 1/4 cup (60ml) milk or water, 20g
butter and 1 tbsp maple syrup. Mash until smooth and season to taste. Add corn cobs to the baking
tray with the chicken and cook until chicken is cooked through.
When wedges are tender and golden and the chicken pieces are cooked
through, spoon over the pan sauces and serve with the corn cobs.
your score
/5
serves 4
30 minutes
Fried rice with bacon
4 portions of rice
1 packet bacon
4 spring onions
1 tbsp ginger, grated
1-2 cloves of garlic
200g snow peas
oil, for cooking
2-3 tbsp oyster sauce
1-2 tbsp soy sauce
200g green peas
2 eggs
3
Cook rice according to the instructions on the packet.
Cut the rinds of the bacon and chop into bite size pieces. . Slice spring onions (reserve green
part for decoration). Peel and grate ginger and slice garlic.
Trim the snow peas.
Heat some oil in a pan and cook bacon for a few minutes on each side until golden and crisp.
Add spring onion (reserve some for decoration), ginger and garlic, cook for further 1 minute.
Stir in the rice, oyster & soy sauce, peas and snow peas, stir-fry for about 5 minutes.
Lightly whisk the eggs. Move ingredients in the pan to one side. Add the eggs and scramble
using a fork. Stir to mix the egg with the rest of the ingredients.
Divide between plates and top with reserved spring onions to serve.
your score
/5
serves 4
45 minutes
Lasagne pronto
oil, for cooking
500g minced beef
1 onion
1-2 cloves of garlic
1 carrot
400g crushed tomatoes
2 tbsp tomato paste
2 tbsp ketchup/tomato sauce
1/2 veg or chicken stock cube
1 tsp dried oregano
salt and pepper, to taste
250g cottage cheese
4
6 fresh lasagne sheets
grated cheese
salad
1/4 cabbage
1 red capsicum
Set oven to 225℃.
3 tbsp oil
1.5 tbsp white wine vinegar
Heat a pan with oil over medium heat, add mince.
Chop onion and add to the pan along with crushed garlic. 1 tbsp water
salt and pepper, to taste
Cook for 3-4 minutes or until mince is browned. Grate
1 tsp honey
carrot finely and add to the pan.
Stir in crushed tomatoes, tomato paste, ketchup, crumbled stock cube and dried oregano.
Combine well and season to taste with salt and pepper. Cook for 2 minutes.
Take off heat, stir through the cottage cheese.
To assemble your lasagne, spread a thin and even layer of the meat sauce in an oven-proof
baking dish, add a layer of lasagne sheets then repeat and finish with a layer of meat sauce
and top with grated cheese.
Bake in the oven for 25 minutes.
Combine oil, vinegar, water and sugar. Thinly slice cabbage and capsicum,
toss to combine with the dressing. Season with salt and pepper, to taste.
Serve lasagne with side salad.
your score
/5
IN THE BOX.
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!
ingredient
from your pantry
potatoes
lemon
parsley
white fish fillets
natural yoghurt
baby cos lettuce
green peas
lebanese cucumber
1
1,2
1
1
1
1
1,3
1
roasting chicken portions
sweet potato
corn on the cobs
2
2
2
bacon
spring onions
ginger
snow peas
3
3
3
3
minced beef
onion
carrot
cottage cheese
fresh lasagne sheets
cabbage
red capsicum
dessert
apples
oats
yoghurt
4
4
4
4
4
4
4
oil + butter for cooking, olive oil
salt & pepper
dried oregano + rosemary
oyster + soy sauce
red wine vinegar
tomato paste + sauce
rice
garlic
eggs (2)
breadcrumbs
mayonnaise
dijon mustard
smoked paprika (ground)
honey
veg or chicken stock cube
grated cheese, optional
dessert pantry list
ground cinnamon
ground cardamon, optional
sugar
dinner
twist
fish, meat & poultry
we recommend cooking fresh fish & chicken in the first 3 days and other meats
according to the expiry date stated on each product (based on a fridge
temperature of 4ºC). Alternatively place in the freezer and defrost in the fridge
overnight to use at a later stage.
fresh bread
we suggest you slice & freeze fresh bread if not used the same day as delivery to
ensure freshness (loaves & rolls are baked fresh). Wraps etc can be kept in the
pantry for a few days and used before expiry date.
vegetables
vegetables will last for up to 2 weeks in the fridge. Store in a container or plastic
bag to prevent vegetables from drying out in the fridge. Keeping vegetables in cold
temperatures slows down the ripening process. Keep uncut, unripe avocados or
tomatoes at room temperature, they will not ripen in cold temperatures.
fresh herbs
fresh herbs like thyme, oregano and dill usually comes delivered in small plastic
bags. To store, keep the plastic bag sealed and in the fridge.
Other herbs like basil, parsley and coriander you can wrap in a damp kitchen towel
and/or store in a plastic bag in the fridge to ensure they don’t dry out. Trim stalks
upon delivery.
food intolerances/alternatives
for orders requesting the food alternative/intolerance option (i.e. gluten free or no
pork) we will replace the product with the next suitable alternative product. These
replacement products should be cooked according to packet instructions, or menu
directions.
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