feastively fresh meal box recipe - thai green curry ingredients

3 Winter Recipes That Don’t Require MasterChef Skills

‘Tis the season to bring out the snuggies and electric blankets (and if you’re a bit extra, you’d be slipping into a sleeping bag onesie). No one wants to get out the sanctuary of their toasty bed to make even a simple toastie. So what are you going to do for dinner? Lucky for you, we’ve got 3 super easy and healthy recipes to heat you up this winter.

These recipes have been portioned for 2 servings, so you can share your meal with a loved one or take the leftovers to work the next day!

Chicken & prawn paella

1. Chicken and Prawn Paella

Arriba! Never been to Spain or Latin America? Neither have I. But that shouldn’t stop you from flirting with the flavours of España. With this recipe, you might not be able to re-create the best Paella outside Spain like Simply Spanish at South Melbourne Market, but it’ll be close enough! All the spices required will probably already be in your pantry. This is an easy dish to prepare and toss together.

Chicken Katsu

2. Chicken Katsu (can be vegan friendly)

If you were one of the lucky few that snatched up a cheap flight to Japan and are missing the clean cuisine, this one’s for you. This dish can be completed in about 35 minutes. For our vegan and vegetarian friends, adjusting this recipe is fairly simple. Swap out the worcestershire sauce for a vegan version. Substitute the chicken and egg for a simple and delicious eggplant rendition. If you’re a meat eater, don’t fret - the eggplant katsu isn’t only for vegans!

Eggplant Katsu (vegan friendly)

Slice a narrow eggplant into thin rounds and liberally sprinkle each side with salt. Leave for 15 minutes then rinse and place on a paper towel to absorb excess moisture. Leave to dry for another 10 minutes.

Instead of using egg and water in step 3, mix ½ cup almond milk and 1 tsp cornstarch. Continue the recipe as normal.

For more eggplant inspiration, try this vegan eggplant parmesan pasta recipe.

Thai Green Curry

3. Thai Green Curry

Let’s head on over to one of our Thai favourites. If this doesn’t warm you up with winter, nothing will. You can easily recreate this classic take away meal at home. While the ingredients may be more complex, the preparation is still reasonably straight-forward and can be followed by the (many) novices amongst us. Rich in flavour, this feast should satisfy your hunger.

Ready to Cook

Tummy rumbling, but winter woes got you feeling too lazy to prepare ingredients and clean up? Well good news as each of these healthy dishes are available as meal kit deliveries.

Cook your dinner and clean up in under 20 minutes for as low as $12.90 per meal box. So you don’t have to get out of your onesie and put on real pants. Find out more about Feastively meal kits work here.


PIcking fruit and veggies at a market

How to Pick the Best Fruit and Veggies (Without Consulting Google)

Knowing when an avocado is ripe and ready to be used for guacamole often feels like a guessing game. You’ve either opened it up way too early leaving you with solid, hard-to-mash guac, or left it a tad too late revealing it more brown than green avocado. Now you’re wondering how you could’ve avoided all this when you were at the supermarket. Feeling around every avocado; sniffing, scratching, slapping, hoping that the ‘Ripe-Sixth-Sense’ would kick in.

We’re here to solve all that. Once you can look out for the clues when choosing fruit and veggies, your produce will be perfect for use every time.

 

So here are three simple things to look out for when selecting the best fruit and veggies:

1. The Appearance

When looking at tree fruits, there should be an even colouration and no bruises. These bruises won’t be hard to miss - being all soft, big, brown and splotchy. Often, sugar spots (small and brown) can be mistaken for bruises - but they’re harmless, and only indicate that they’re sweeter to eat! Just make sure these sugar spots aren’t soft.

If there’s a stripe across the stem area, the fruit will taste better as it has been left to ripen longer on the tree leaving a mark from the branch.

Yellow areas on watermelons indicate where the melon rested.

For melons, it’s slight harder to spot any visual cues. But take note of bruises and dents. Scarring is actually okay on melons as it’s likely to indicate where the melon rested on the ground. Make sure this scarred area isn’t thinner or more tender than the rest of the rind.

Determining ripeness by the colour of an avocadoSource: avocadocentral.com

The colour of an avocado won’t always indicate if it’s ready. But it should be somewhat a dark brown (but not too dark). Click the image above to view more about the ripening stages.

Crunchy looking leaves will taste best

Moving onto vegetables, look out for consistent colour, crisp, and plump leaves. Some browness and tears should be expected with normal shipping and handling. With root veggies, any cracks at the base will indicate dryness.

2. The Feel and Smell

Fruit should be firm but not rock hard. Now, before you go around squeezing every piece of fruit, you only need to give a slight press to see if there is a little give. For those lovely avocados, a firm press near the stem should yield a slight give, making it ideal for perfect slices.

Citrus fruits which feel hard most likely indicate that they’re dry on the inside, so avoid these!

Heavy melons mean juicy melons. Knock on them to check for ripeness. If it sounds like you’re knocking on your forehead, then it’s not ripe. If it sounds like you’re knocking on your stomach, then it’s too ripe. The perfect sound is as if you’re knocking on your chest.

Veggies should always be firm.

Ripe citrus fruits will give off a light aroma

Another way to test out the produce is to give a good sniff. Strong aromas from fruits mean it’s too ripe. While a sour smell...obviously means it’s no longer good. Keep your nose out for light sweet smells.

3. Time of the Year

While you can wait for the right season, generally most fruits are available all year round. Supermarkets tend to stock under-ripe avocados, so it’s better to stock them in the fridge and wait 2-3 days before they soften enough for smashed avo on toast. For the love of avocados, check out this detailed guide to master your timing.

But avocados aren’t the only things that are stocked under-ripe. There are a number of fruits that will continue to ripen after they have been picked at the farm. These fall into two categories; climacteric (will continue to ripen) and nonclimacteric (will not continue to ripen).

Below is a list of fruits from each category:

Climacteric:

  • Bananas
  • Apricots
  • Kiwis
  • Pears
  • Peaches
  • Plums
  • Mangos
  • Apples
  • Avocados

Nonclimacteric:

  • Peppers
  • Citrus fruits
  • Pomegranates
  • Watermelons
  • Berries
  • Grapes

 

Here at Feastively, we pick our produce when it’s just about ready to be eaten so you can have perfect produce in our meals.

Check out our meals here.


Melbourne’s Must-Visit Winter Food Experiences 2017

Winter in Melbourne - The Must-Visit Food Experiences of 2017

Winter might be an excuse to rug up next to a fireplace and huddle up indoors. But it’s also the season for warm toasties, hot soups and steaming pies! So pull on those ugg boots (no judgement here), slap on a beanie, and warm up with some of Melbourne’s best winter foods.

Here’s our guide to the up and coming Winter foodie events in Melbourne.

Wine and Wildlife 2017 | 10-12 June

As Winter looms near, get ready to toast up with an exciting gourmet experience against one of Australia’s most stunning bushland settings. Healesville Sanctuary is joining forces with a notable lineup of wineries, craft breweries and restaurants from the Yarra Valley to deliver a wild foodie experience like no other.

Over the Queen’s Birthday long weekend, the event will showcase some of Yarra Valley’s most gastronomic wines, ciders and tasty samples, while our wild friends roam the grounds!

There will be roaring fires, live music and beautiful scenery - all that’s needed to forget the chill of the Melbourne winter! Best of all, all Wine and Wildlife proceeds will go to supporting Zoo’s Victoria and their fight to save our local threatened species.

Food, Wine and cuddly creatures? We’re so there. Book your tickets online here.

Preston Food Truck

Photo credit: http://thefoodtruckpark.com.au/

The Preston Food Truck Park | Every Friday

Head to the Northern suburbs for a vibrant, edgy and topnotch tasty venue that is the Preston Food Truck Park. With a tempting foodie theme served up each week, the Food Truck Park is a great escape from the winter blues. Best of all, the park features Barry’s Bar, where you can escape into the cosy cover for craft beer... or three.

See a preview of the winter lineup below.

June 2 – June 4Fat Chips and Fries Fest (RSVP here)
June 9 – June 11Gluten-Free Fest (RSVP here)
June 16 – June 18Sweet Tooth Truck Festival (RSVP here)
June 23 – June 25MeatFest (RSVP here)
June 30 – July 2All American Feast (RSVP here)
July 7 – July 9Chilli and Spice Weekend (RSVP here)
July 14 – July 16Coffee Festival (RSVP here)
July 21 – July 23Preston Pizzafest (RSVP here)
July 28 – July 30Asian Street Food Weekend (RSVP Here)

Stalls at Queen Victoria Winter Night Market

Photo credit: www.broadsheet.com.au

Queen Victoria Market Winter Night Market | Every Wednesday From June 7 - August 30

One of Melbourne’s greatest winter treasures is back for another year! Kicking off June 7, we’ll be in for a bigger and bustier Night Market, with this year featuring a collection of stunning light installations by creative studio John Fish.

With 13 weeks of global eats, live entertainment and crackling fires, the night market is bound to spice up any mid-week dinner. There will be over 30 artisan street vendors, performers, and live music. Warming soups in bread bowls, mulled wines, sizzling wings and blazing fires makes this a cosy place to escape the winter chill.

The Winter Night Market will run each Wednesday 5-10pm, from June 7 until August 30.


Thai Chicken Green Curry flatlay

Thai Green Curry

 

 

Thai Green Curry

There’s nothing like a good curry to settle into a comfortable evening. Let your wanderlust run wild with this authentic Thai delight. Fragrant, savoury and downright delicious.

Curry Paste

  • 1 1/4 bunch Thai Basil
  • 2 Clove Garlic
  • 1/4 pcs Red Onion
  • 1 Stalk Lemongrass
  • 1 1/2 Pieces Green Chili
  • 1/4 bunch Coriander
  • 1 tbsp Fish Sauce
  • 1 tbsp Cumin
  • 375 g Chicken Breast
  • 200g Shitake Mushroom
  • 165 ml Coconut Milk
  • 150 ml Chicken Stock
  • 2 Kaffir Lime Leaves
  • 100 g Snow Peas
  • 1 Cup Jasmine Rice
  • 1 tbsp Vegetable Oil
  1. 1. Cook rice in a saucepan by adding rice and 1 cup of water over medium heat. Cook covered for 15 mins or until rice is cooked through.

     2. Add basil, garlic, red onion, chopped lemon grass, green chili, coriander, fish sauce and cumin in a blender and blitz until a thick paste is formed.

     3. Heat oil in a saucepan on medium heat and sauté the mushroom until it turns brown.

     4. Add sliced chicken strips to the saucepan and cook until lightly browned.

     5. Add chicken stock and bring to a boil. Remove any floating scum on the surface.

     6. Add coconut milk, kaffir lime leaves and curry paste. Let it simmer for 10 -12 minutes.

    7. Add snow peas and cook for a minute

Learn more about how Feastively's healthy food delivery service can help you take control of weeknight dinner.


Chicken Katsu

Chicken Katsu

Chicken Katsu

This delicious Japanese number is like all of your favourite elements of sushi, with none of the fuss. It's sure a family- favourite. 

  • 1/ 1/3 Cup Tomato Sauce
  • 1 1/2 tbsp Worcestershire Sauce
  • 1 tbsp Soy Sauce
  • 1 tbsp Dijon Mustard
  • 2 large Chicken Breast Fillet
  • 1 1/4 Flour
  • 1 Egg
  • 1 Cup Panko Breadcrumb
  • 2 tbsp Vegetable oil
  • 3 Cup Shredded Iceberg
  • 1 telegraph cucumber (Sliced diagonally)
  • 1 Avacado (Sliced)
  • 1 tbsp lemon juice
  • 1 Green Onion (sliced)
  • Medium Grain Rice
  • Sesame Seed (to Serve)
  • Lemon Wedges
  1. Step 1

    Combine tomato sauce, Worcestershire sauce, soy sauce and mustard in a bowl. Set aside until required.

    Step 2

    Cut each chicken breast in half horizontally to form 2 thin fillets.

    Step 3

    Place flour on a plate. Season with salt and pepper. Whisk egg and 1 tablespoon water in a shallow bowl. Place breadcrumbs on a plate. Toss 1 piece of chicken in flour to coat. Dip in egg mixture, then toss in breadcrumbs, pressing to secure. Place onto a plate. Repeat with remaining chicken.

    Step 4

    Heat vegetable oil in a large frying pan over medium heat. Cook chicken for 3 to 4 minutes each side or until golden and cooked through, adding extra oil if needed. Transfer chicken to a board. Cool for 2 minutes. Thickly slice.

    Step 5

    Place lettuce, cucumber, avocado and lemon juice in a large bowl. Toss gently to combine. Drizzle chicken with sauce and sprinkle with green onion. Serve with salad, rice, sesame seeds and lemon wedges.

Learn more about how Feastively's healthy food delivery service can help you take control of weeknight dinner.


feastively fresh meal box recipe - chicken and prawn paella

Chicken and Prawn Paella

Chicken and Prawn Paella

Paella is the perfect dish for big appetites. This Spanish dish is hearty and every mouthful is a delicious taste sensation. Perfect to share with friends during a warm summer.

  • 2 tbsp Olive Oil (Extra Virgin)
  • 56 g Brown Onion
  • 2 g Garlic Clove (Minced)
  • 4 g Paprika
  • 2 g Turmeric
  • 150 g Tomatoes
  • 75 g Capcicium
  • 150 g White Rice
  • 500 ml Tomato Sauce
  • 3 Pcs Lemon
  • 4 pcs Tiger Prawn
  • 2 Stems Parsley
  1. 1. Boil stock in a saucepan.

    2. Heat the oil in a paella pan or large frying pan on medium heat.

    3. Add the onion and garlic and cook until the onion becomes translucent or caramelised.

    4. sprinfle paprika and turmeric and stir until it smells aromatic.

    5. Then add in the tomatoes and capsicum.

    6. Add the rice and mix well. Cook stirring occasionally for 15 minutes.

    7. Place prawns over the rice. Cover and cook for 5-7 minutes until the rice is tender and the prawns change colour.

    8. Sprinkle chopped parsley and put the lemon wedges on top

Learn more about how Feastively's healthy food delivery service can help you take control of weeknight dinner.


feastively fresh meal box recipe - beef kebab with rice salad

Beef Kebab with Ajvar Rice Salad

Beef Kebab with Ajvar Rice Salad

Kebabs have got to be an Australian favourite for BBQ. But a pan grilled kebab is just as tasty. Rich in texture, this dish comes alive with the rice salad. An interesting blend of flavours from middle east and south east. Do-it-yourself recipe

Marinade

  • 2 tbsp Olive Oil (Extra Virgin)
  • 2 tbsp Worcestershire Sauce
  • 1 1/2 tbsp Lemon Juice
  • 1 1/2 tbsp Soy Sauce
  • 1/2 tbsp Dijon Mustard
  • 1/2 tbsp Garlic Paste
  • Black Pepper
  • Salt

General

  • 300 gm Beef Eye Fillet (Diced)
  • 1 Bell Pepper
  • 1 Small Red Onion
  • 1 Cup Jasmine Rice
  • 2 tbsp Ajvar Paste
  • 1 Cucumber
  • 2 tbsp Olive Oil
  • 1 tbsp Vinegar
  • 2 Sprinkle Parsley
  1. 1.Cook rice on medium heat with 1 1/2 cups of water. Allow cooling once cooked. 

    2. Dice beef into 1-inch cubes. 

    3. In a bowl, mix with olive oil, Worcestershire sauce, soy sauce, lemon juice, dijon mustard, garlic mince and salt and pepper to taste. Set aside for 30 minutes in the fridge. 

    4. Halve the onion and then chop into quarters.

     5. Roughly chop parsley.

     6. Dice cucumber into small cubes.

     7. Chop bell pepper into 1-inch squares.

     8. Prepare the skewers by threading bell pepper, onion and beef cubes. Repeat until each skewer is full and you have 4 skewers. 

    9. Heat 1 tbsp olive oil in a pan on medium-high heat and add cook the skewers 3 - 4 mins each side. 

    10. Mix rice, ajvar paste, cucumber, vinegar, 1 tbsp olive oil and parsley in a bowl. Serve skewers with the rice salad.


Fish Tacos with Sriracha Mayo

 

Fish Taco with Sriracha Mayo

Try a different take on Baja Californian Tacos de pescado (dish tacos). Dial up the heat to your liking or swap fish for chicken or beef. The ideal dish to get your tribe involved in dinner.

Filling

  • 250 Gm Basa Fish
  • 2 tbsp Cumin Powder
  • Salt to taste
  • Pepper to taste
  • 100 GM Cos Lettuce
  • 4 tbsp Tomato Salsa
  • 60 gm Cheddar Cheese (grated)

Guacamole

  • 100 gm Avacado
  • 2 tbsp Lime Juice
  • 1/2 tbsp Olive oil
  • 30 gm Red Onion

Siracha Mayo

  • 4 tbsp Mayo
  • 1 tbsp Sriracha Mayo
  • 4 pcs Corn Tortilla
  1. 1. Finely chop half a red onion 

    2. Shred the cos lettuce

     3. Mash avocado and add lime juice, olive oil, salt (to taste) and onion to make guacamole 

    4. Mix mayonnaise and sriracha sauce until blended well together and set aside

     5. Dust the fish fillets with cumin powder, salt and pepper and set aside for 15 mins 

    6. Heat a pan on medium heat and place tortillas on the pan. Once tortillas are browned slightly place them in a tea towel to keep them warm or you can use a paper towel. 

    7. Heat oil in the pan and cook the fish fillets on medium heat, turning once

    8. Lay a tortilla flat on the plate and spoon over some salsa and spread across the tortilla. 

    9. Add guacamole and spread across the tortilla.

    10. Place lettuce and fish over the tortilla. 11. Fold the tortilla in half and spoon over some sriracha mayo and sprinkle cheese over it.


Feastively Beef Burger

The Feastively Burger

Feastively Beef Burger

A big juicy burger is sure to light up your face any day of the week. Call your mates over and show off your mad burger skills or just indulge a little midweek. This healthy burger is a winner.

Patty

  • 220 gm Beef Mince
  • 1/2 Small Size Onion (Diced)
  • Salt/Paper (To taste)

Sriracha Mayo

  • 1 tbsp Sriracha Sauce
  • 4 tbsp Mayo
  • 2 pcs Brioche buns
  • 2 pcs Colby Cheese
  • 1/4 Cos Lettuce
  • 4 tbsp Tomato Salsa
  • 2 Gherkin
  • 1/2 Small Onion
  • 1/2 tbsp Butter
  • 1 tbsp Veg Oil
  1. 1. Finely dice half a red onion. Slice the other half into discs

     2. Shred cos lettuce

     3. Heat oil in a pan and cook the diced onions on medium heat until softened. Allow cooling a little

     4. Heat oven grill to 180C 

    5. Mix beef mince, sautéed onions, breadcrumbs, salt and pepper and mix well. Make 2 patties out of the mixture

     6. Mix mayonnaise and sriracha sauce in a small bowl

     7. Melt butter in the oven

     8. Heat oil in the pan and cook beef patties on medium-high heat for 3 mins each side (for medium). Turn once and place Colby cheese on the cooked side

     9. Slice brioche buns to create 2 halves as shown in the picture above. 

    10. Brush butter on the inside of the buns and place in an oven tray with the cut side facing the grill.

     Toast for 1 min 

    11. Create the burger stack - bun (bottom half), lettuce, tomato salsa, patty with melted cheese, sliced onion, sriracha mayo, bun (top half), gherkin and pierce the skewer through the middle of the bun so it doesn’t fall over