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Tuesday May 9 2017
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1 Vegetable oil
ROASTED PEARS WITH HAZELNUT, DARK CHOCOLATE AND LEMON ZEST
Directions
Ingredients ¼ cup Caster sugar 2 Lemons, to give three tsp finely grated zest ¼ cup Unsalted butter, softened ⅔ cup Hazelnut, blanched and chopped ⅓ cup Dark chocolate, chopped 6 Pears 1½ cups Marsala or Ginger Wine 1 to serve Whipped cream, or lightly sweetened creme fraiche Directions Preheat oven to 185 deg C. In a bowl, mix three tablespoons sugar, two teaspoons grated lemon zest, the soft unsalted butter, chopped blanched hazelnuts and chopped dark chocolate. Peel pears, slice in half and scoop out the seeds to make a well. Trim the base of each, enabling them to sit flat in a greased baking dish. Sprinkle each half pear with Marsala or Ginger Wine. Spoon the filling into the centre of each
pear, and sprinkle well with the remaining Marsala and castor sugar. Bake for 45-50 minutes or until done. The pears are cooked when a skewer can be easily inserted into the thickest part. Sprinkle the last tsp of lemon zest over the warm pears, and serve with semi-whipped cream or crème fraîche. PARSNIP AND APPLE SOUP WITH PARSNIP RIBBONS
Winter Nelis Pears NZ Rose or Braeburn Apples Broccoli Parsnips Value White Potatoes 5kG Fresh Roast Chicken Size 18 Rolled Beef Roast
Ingredients 1 Tbsp Butter 1 Onion, large, finely chopped 800g Parsnips, peeled and chopped 2 Apples, large, cored and chopped 1½ Ltr Chicken stock, or vegetable 4 Tbsp Cream 1 Parsnip, extra 1 to taste Salt & freshly ground pepper
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Melt the butter in a large saucepan. Add the onion and cook over a very low heat for about 20 minutes until it’s soft and barely coloured. Add the parsnip and apple, then cook for five minutes, stirring frequently. Add the stock and simmer gently for about 45 minutes. Allow to cool a little, then purée using a stick blender or food processor. Reheat to serve, adding the cream and salt and pepper to taste. To make the parsnip chips, peel the parsnip, then use the peeler to make long, thin strips. Heat about 3cm of vegetable oil in a pan, then add the parsnip strips in batches, frying until golden. Drain on paper towels, then use as a garnish. WATERCRESS AND BROCCOLI WITH FETA AND ROAST GARLIC Ingredients 50g Butter
1 Onion 1 Carrot 1 Potato 2 Bay leaves 500g Broccoli, chopped 1 Ltr Vegetable stock, or chicken 2 Garlic 1 bunch Watercress 1 to taste Salt & freshly ground pepper 100g Feta Directions Melt the butter in a large pot. Add the diced onion, carrot, potato and bay leaves. Stir for two to three minutes to soften. Add the broccoli and the stock then simmer just until the broccoli is tender. Meanwhile, preheat the oven to 200 deg C, slice the garlic in half, drizzle with a little olive oil and roast until the cloves are soft, about 30 minutes. Add the watercress, turn off the heat and cover. Leave for three minutes to wilt the watercress then season and purée. Ladle into warm bowls and top with the roasted garlic gloves and crumbled feta. Serve with crusty warmed bread and butter.
At
KG
1 1.99 2.99 .49 KG
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EACH KG
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All our fresh meat is 100% NZ FARMED. specials VAlid 8TH MAY - 14TH MAY 2017. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD
in season Bnra eob uw rn, APPLES R oy a l Gnanlay , S m it h, Eve, B ea ut y, G ra
R os e, O ra n g e C ox, Ja z z i, B os c, sh a N , d ol G rs lo y Ta PEARS o m ic e. Pa ck h a m, D oy en n e d u C
harewood rd Mon – Fri 7.00am – 6.30pm Sat– Sun 8.00am – 6pm Tower junction Mon – Fri 8.00am – 7.00pm Sat– Sun 8.30am – 6pm MARSHLAND RD Mon – Sun 8.00am – 6:00pm
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