Page 19

NOR’WEST NEWS

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Tuesday June 13 2017

.kiwi

GREAT food

19

Y ou r fre s h food pe op le

BROUGHT TO YOU BY... MANDARINS IN CARAMEL SAUCE Ingredients 8 Mandarins 1 cup Caster sugar 1 cup Water 1 handful Mint leaves, to ganish 1 pot Creme fraiche, to serve Directions Peel mandarins and set aside. Into a small pot place sugar and water. Slowly bring to a simmer and continue to cook for 10-15 minutes until mixture starts to turn a caramel colour. At this stage keep a close eye on it. It will brown very quickly. When it is a caramel colour remove from heat and add ¼-½ cup water. It may spit a bit at you, so do this carefully. Stir until syrup is clear. Cool. Place mandarins in glasses and pour over caramel sauce. Decorate with mint leaves and serve creme fraiche on the side. SILVERBEET WITH PUMPKIN, PINENUTS AND LENTILS

Ingredients 500g Pumpkin, peeled and sliced 2 tsp Brown sugar 1 Tbsp Butter, melted 1 Tbsp Sherry vinegar 3 Tbsp Olive oil ½ tsp Nutmeg, (freshly grated) 2 Tbsp Pine nuts 3 stalks Silverbeet 1 cup Brown lentils, cooked Directions Preheat the oven to 180deg C. In a large bowl, add the

Bananas Satsuma Mandarins NZ Meyer Lemons Silverbeet Red Yams Beef Corned Silverside Chicken Thigh Cutlets Lamb Shoulder chops

pumpkin, sugar, butter and vinegar. Add two Tbsp of olive oil, nutmeg, then season and toss all together. Grease an oven tray, add the pumpkin and bake for 45 minutes. Meanwhile, toast the pinenuts over a gentle heat until coloured – approximately five minutes. Slice the silverbeet. Heat a large frying pan, add one Tbsp of olive oil and then the silverbeet, season and stir-fry for 10 minutes. To serve, plate the pumpkin, alternating with

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the silverbeet then spoon over the lentils and finish with a scattering of pinenuts. GLUTEN-FREE LEMON BISCUITS Ingredients 100g Butter ½ cup Sugar 1 Egg 2 cups Rice flour 2 Lemons ½ cup Gluten-free icing sugar to decorate

1.79 2.99 2.99 2.49 4.99 kg

kg

kg

bunch kg

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7.99

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7.99

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11.99

kg

kg

kg

All our fresh meat is 100% NZ FARMED. specials VAlid 12th june - 18th 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

WWW.

.CO.NZ

Directions Preheat oven to 170deg C. Beat the butter and sugar until pale and creamy, add the egg and beat well. Mix in flour and one tablespoon of grated lemon rind. Roll mixture into small balls and place on a lined baking tray. Gently press biscuits with a fork dusted with rice flour. Bake for 15 minutes until lightly golden and firm. Cool on a wire rack, dust with icing sugar and sprinkle with 1 tablespoon lemon rind when cool.

NorWest News 13-06-17  

NorWest News 13-06-17

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