Sunterra Market Easter 2019

Sunterra Market EASTER 2019

EASTER MEALS MADE EASY

HOW TO COOK A JUICY HAM

Try our honey and Order our four-course heat and eat dinners or let us cater.

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cracked pepper glazed ham recipe on the back cover.

TRY A NEW HAM THIS EASTER

Soleterra d’Italia Modena hams are now available in our meat department! Made in Acme, Alberta with locally-raised Sunterra Farms pork, Modena hams are cooked without smoke for a naturally delicious taste and tender texture

Soleterra d'Italia Modena Ham $12.79/kg April Stockboy Special ($14.99/kg regular price)

P R E PA R E D EASTER MEALS

The easiest four-course meal you’ll serve.

Simply heat and eat.

Cream of asparagus soup + Cherry tomato and bocconcini salad + Honey and cracked pepper glazed Soleterra d'Italia Modena ham with Gruyère scalloped potatoes and spring vegetables or Lemon pepper roasted chicken breast with rice and vegetable pilaf and spring vegetables + Strawberry Napoleon

$25.99 or redeem for 1,120 Fresh Rewards points per person

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Available for pickup or delivery April 20 − 22 Order online at S U N T E R R A M A R K E T . C O M

carefree catering

CANAPES

$21.99/dozen

with Soleterra d'Italia Modena Ham and Apricot Relish

Our new catering menu is full of fresh options for an elegant Easter meal. Whether you order appies, entrees or just dessert, our professional team will deliver on

DEVILLED EGGS

$21.99/dozen

with Soleterra d'Italia Calabrese Salami

quality.

B R U S C H E T TA TOASTS

$23.99/dozen

with Soleterra d’Italia Modena Ham, Arugula, Caramelized Pineapple and Dijon

See our full menu at sunterramarket.com/ordercatering

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ROASTED FINGERLING P O TAT O E S

$1.59/100g

$28.6 9/kg unc MEDITERRANEAN ROAST LEG OF LAMB

ook

ed

g co 00 /1

| $ 4.2 9

Serves 10

oke

Alberta lamb leg

Kosher salt to taste Rub 1 tbsp

fennel seeds

1 tbsp

black peppercorns, whole

1 tsp

chili flakes

1 tbsp

fresh thyme, chopped

1 tsp

fresh rosemary, chopped

1 tbsp

fresh oregano

1 cup

Italian parsley, chopped

5

garlic cloves, chopped

1 tsp

orange zest

454g

potatoes, cut in half

3

tbsp olive oil

In a dry skillet over medium heat, toast the fennel and black peppercorns until fragrant. Grind in a food processer until coarse, not fine. Mix in with the rest of the rub ingredients.

Debone the lamb leg and butterfly it. Leave the shank bone on if you wish. Even out the thickness of the butterflied meat with a mallet. Massage in the rub and salt and roll up the lamb. Tie it tightly with butcher twine. Sprinkle more salt on top.

Wash and dry the new potatoes, place them on the bottom of a roasting pan and place the lamb on top. Drizzle olive oil on top and roast in a 350F oven about an hour for medium rare (145F internal temperature) or another 15 minutes for medium (160F internal temperature).

In the last 20 minutes, you can add vegetables like sliced zucchini, fennel, bell peppers or rapini and baste them with pan drippings so they soak in the flavours.

Once the lamb is cooked to desired doneness, rest it for 20 minutes and then slice it across the grain and serve with pan roasted potatoes and vegetables.

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We deliver for $8! Order groceries online at sunterramarket.com

d

3 kg

GRILLED PINEAPPLE SLICES

$2.19/100g

ROASTED A S PA R A G U S

$3.69/100g

n i a m e h t event

COD WITH PINEAPPLE MANGO SALSA

$3.99/100g $4.59/100g

uncooked cooked

Share your creations with us! Tag @sunterramarket on Instagram, Twitter or Facebook

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HOT CROSS BUNS

$0.89 each $3.99/6-pack

classic or chocolate

from our bakery

ANALOG G O D F AT H E R ESPRESSO

$19.99/340g

KEY LIME PIE

$7.49 /6-inch $11.99 /9-inch

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Earn Fresh Rewards points for every dollar you spend

EASTER BREAD

CUPCAKES

$6.49/6-pack Makes 1 loaf

with cream cheese icing 5 tbsp

raisins, sultana or golden

cup

milk

1 tsp

instant yeast

1¾ cups bread flour 2

eggs

¾ tsp

salt

5 tbsp

sugar

1½ cup

butter, unsalted

5 tbsp

lemon, chopped in ¼ inch pieces

4 tbsp

almond paste

2 tbsp

sliced almonds

1 tbsp

icing sugar

Rinse raisins under cold water and set aside.

Heat milk in a pot until it starts to steam (about 100F) then let cool slightly (about 75F). In a large bowl, add the warmed milk, yeast, flour and 1 egg. Beat with an electric mixer until smooth and let rest for 20 minutes.

With the mixer on low speed, add salt, sugar, butter and lemon and mix until the dough comes together. Let rest for another 20 minutes.

Flatten the dough into a square and sprinkle the raisins on top. Roll the dough up like a jelly roll. Cut the log into three equal pieces, cover and let rise for 90 minutes.

On a floured surface, roll each piece of dough into a long strip and let relax for 10 minutes. Roll the strips again until they’re 10 inches long and place beside each other for braiding. Start braiding in the middle of the dough, braid to the end and tuck the end piece under the braided dough. Repeat on the other side.

Cover the dough and refrigerate overnight.

PAV L O VA

$4.49 each

ch a e 9 $5.9

Remove dough from the refrigerator and leave at room temperature for 30 minutes. Preheat oven to 325F. In a small bowl, heat almond paste in the microwave for 10 seconds. Beat with an electric mixer on low and slowly add in the whites of 1 egg until the mixture becomes a spreadable paste. Place the dough on a baking sheet, brush with almond paste mixture and top with sliced almonds and icing sugar. Bake for 25 minutes.

More recipes online at sunterramarket.com

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HONEY AND CRACKED PEPPER GLAZED HAM Serves 4 cup honey 1 tbsp canola oil

CALGARY Bankers Hall +15, 855 2nd St SW (403) 269-3610 Britannia Plaza 803 49th Ave SW (403) 287-0553

1 tsp garlic, minced 1 tsp ginger, minced ½ tsp freshly cracked black pepper (coarsely ground) 1 pinch salt 800g Soleterra d’Italia Modena ham Preheat oven to 325F. In a small bowl, whisk together honey, oil, garlic, ginger, pepper and salt until combined. Score the ham diagonally to create a diamond pattern. Brush the glaze on liberally.

Cover the ham with aluminum foil and roast until the internal temperature reaches 140F, approximately 20 to 30 minutes. Remove the foil and continue roasting for another 10 to 12 minutes until golden brown.

Remove ham from the oven and let rest a few minutes before carving.

Kensington Road 2536 Kensington Rd NW (403) 685-1535 Keynote 200 12th Ave SE (403) 261-6772 TransCanada Tower +15, 450 1st St SW (403) 262-8240 West Market Square 1851 Sirocco Dr SW (403) 266-3049

EDMONTON Commerce Place 201, 10150 Jasper Ave (780) 426-3791 Lendrum Shopping Centre 5728 111 St (780) 434-2610

C AT E R I N G Calgary (403) 263-9759 Edmonton (780) 426-3807 cateringoffice@sunterra.ca

GROCERY DELIVERY Calgary (403) 287-0553 Edmonton (780) 434-2610

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