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Tuesday June 6 2017


GREAT food Y ou r fre s h food pe op le



Ingredients 4 Flat bread wraps, round, multigrain 1 Tbsp Canola oil 1 Onion, diced 500g Chicken 420g Canned tomatoes, with chilli 1 tsp Chilli, diced 1 can Red kidney beans, rinsed and drained 1 cup Corn kernels 1 bunch Coriander, or parsley 4 cups Long grain rice, cooked Salsa 3 Kiwifruit, peeled and diced 3 Tbsp Fresh mint, chopped 1 tsp Lemon juice Directions Preheat oven to 180 deg C. Meanwhile, warm wraps in the microwave for about 30 seconds, until pliable. Press into non-stick metal moulds to make baskets. Bake for about 10 minutes, until crisp. Remove and cool on a wire rack. Heat oil in a non-stick frying


pan. Add onion, chicken and diced chilli. Saute until onion is limp. Add tomatoes, beans and corn. Cover and simmer for about 10 minutes, until chicken is cooked. Thicken, if preferred, with a little cornflour and water paste. Season with salt and pepper. Place rice in the base of each basket then top with the chicken mixture. Garnish with coriander or parsley. Serve with the combined salsa ingredients. PINEAPPLE COCONUT MACAROON CAKE

1 cup High grade flour 1 tsp Baking powder 1 cup Pineapple, heaped and diced ¾ cup Desiccated coconut

Directions 2 Eggs ¾ cup Caster sugar 1 Tbsp Coconut oil, in liquid form, or coconut butter, cooled 1 large Lemon, with zest

Coconut icing 1 cup Icing sugar

Green Kiwifruit Envy Apples Loose Brown Onions Vine Tomatoes 300g Breakfast & BBQ Mushrooms 250g Pineapples Beef Porterhouse Steak Chicken Tenderloins Lamb Shoulder Roast










99 c 2.99 99 c 3.99 kg

¼ cup Coconut milk To decorate 1 handful Fresh pineapple wedges 1 small handful Mint leaves, finely shredded 1 sprinkle Lemon or lime rind





3.99 2.99



22.99 10.99 9.99

, s e g a s U a s d e t f Handcra made instore! ● FLavours for all occasions ● Great for a quick & tasty meal ● Check us out in store for a great range of




All our fresh meat is 100% NZ FARMED. specials VAlid 6th june - 11th june 2017. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD

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


Heat the oven to 190 deg C. Line a 17cm round cake tin with baking paper. Place the eggs and sugar in an electric mixer and beat until light and fluffy (to the ribbon stage). Using a large metal spoon, fold in the coconut oil and lemon zest. Sift over the flour and baking powder and carefully fold in. Lastly, using two to three movements, fold through the diced pineapple and coconut. Do not overfold or you will lose all the air you have beaten in. Pour into the prepared tin and place in the oven. Bake for 25-30 minutes or until a skewer inserted in the centre of the cake comes out clean. Remove from the oven and leave to cool for five minutes before removing to a wire rack to cool. To make the icing, combine the icing sugar with the coconut milk until you have a smooth mixture. Spread icing over the top surface of the cake and allow to drizzle down over the edges. Decorate the top with pieces of fresh pineapple, mint leaves and lemon or lime shreds.


Pegasus Post 06-06-17  

Pegasus Post 06-06-17

Pegasus Post 06-06-17  

Pegasus Post 06-06-17