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Tuesday July 4 2017


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



Ingredients 500g chicken 1 to taste Salt & freshly ground pepper 2 Tbsp Butter 2 Tbsp Olive oil 3 sprigs Tarragon 1 Onion 3 Apples 2 cups Apple cider Directions Preheat the oven to 180 deg C. Wipe the chicken completely dry inside and out with paper towels. Season the chicken with salt and pepper and a little chopped tarragon. Melt the butter in the oil in a large cast-iron casserole dish on the stove top and gently brown the chicken on all sides. Remove to a plate while you cook the onion (chopped) in the juices left behind in the pan. Add the remaining tarragon with the apples (cored and quartered) and stir, allowing them to brown slightly. Pour in the cider and return the chicken to the pan.

Export Grade Southern 1.99 Rose Apples Extra Large 2.99 Angelys Pears Carrots 1kg 1.79 Loose Red Yams 3.99 Breakfast and BBQ 3.99 Mushrooms 250g Whole Lamb Legs 10.99 Beef Cross Cut 12.99 Blade Steak Chicken Tenderloins 11.99 .....................













Allow the cider to come to a gentle boil, cover the dish and place in the oven to simmer for an hour. Check occasionally, basting the chicken with the juices. To serve, place the pieces on a heated platter. Allow the apples and juices to boil to reduce if there’s too much liquid. Season to taste, pour over the chicken and serve. Accompany with carrots and fennel cooked in cider. ROCKET, PEAR, WALNUT AND BLUE CHEESE SALAD Ingredients 2 tsp Honey ⅓ cup Extra virgin olive oil 1 Tbsp White wine vinegar 1-2 Pears large 3 cups Rocket leaves 100g Blue cheese ¾ cup Walnuts, lightly toasted

Mix honey, extra-virgin olive oil and white wine vinegar. Remove cores from the pears and slice thinly, leaving skin on. Place pears in a bowl and pour over the dressing. Combine rocket leaves, crumbled blue cheese and walnuts on a serving platter. Scatter salad with ripe pears, drizzle over extra dressing and serve. HEARTY CARROT AND GINGER SOUP Ingredients 1 packet Vegetable soup mix 9 cups Hot water 1 piece Ginger, approx 5cm, peeled and thinly sliced 500g Carrots, coarsely shredded Directions Place the soup mix in a large saucepan and add the water and ginger. Bring to the boil and simmer for 45min. Add the carrot and continue cooking for 30min until the soup mix and carrot are tender. Serve topped with a little freshly shredded carrot.




, 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 handcrafted sausages


All our fresh meat is 100% NZ FARMED. specials VAlid 3rd july - 9th juLY 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 – 6.30pm Sat– Sun 8.30am – 6pm MARSHLAND RD Mon – Sun 8.00am – 6:00pm




Western News 04-07-17  

Western News 04-07-17

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