Page 11

COMMUNITY NEWS

Tuesday December 26 2017

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

BROUGHT TO YOU BY...

MUSSEL, CUCUMBER, TOMATO AND BASIL SALAD Ingredients 2 tsp salt 1 telegraph cucumber 1 tsp sugar 1 tsp fresh dill (chopped) 1 tsp fresh mint (chopped) 16 mussels 3 tomatoes 1 basil 1 olive oil

BARBECUE RUMP STEAK WITH SMOKY RED CAPSICUM SAUCE

1 Tbsp smoked paprika 1 red chilli, finely diced ½ cup olive oil

Ingredients

4 pieces of rump steak 1 serving oil, for grilling

2 roasted red capsicums, peeled, seeded and chopped ½ red onion, chopped ¼ cup chopped parsley 4 cloves garlic, chopped ¼ cup red wine vinegar ¼ cup red wine 1 Tbsp honey 1 Tbsp dijon mustard

Directions To roast the capsicum, place it straight on to the flames in the barbecue and rotate until all of the outside is blackened. Place in a plastic bag and tie a knot in the top to make the capsicum sweat so the skin is easier to remove.

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Thinly slice the cucumber. Place on a plate and scatter with the salt, sugar, dill and mint. Leave to cure for two hours then pat dry before serving with the salad. Scrub the mussels, remove any beards then steam until just open. Chop into quarters. Slice the tomatoes then arrange with the cucumber and mussels on a platter. Scatter with basil leaves and drizzle with olive oil.

At

1.29 1.79

each

2.99

............................

5.99

NEW SEASON

Sweetcorn Beef Rump Steak Lamb Loin Chops 1kg Precooked Sausages

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Friday 29th - 8am-6:30pm, Saturday 30th-8am-6pm, Sunday 31st-8am-6pm

Tower junction Wednesday 27th - 9am-6pm, Thursday 28th - 9am-6pm,

Friday 29th - 9am-6pm, Saturday 30th - 9am - 6pm, Sunday 31st 9am-6pm

refreshing mocktail recipes

punnet

kg

1.49 14.99 19.99 each

kg

kg

7.99

All our fresh meat is 100% NZ FARMED. specials VAlid 27th december - 31st december 2017. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION. harewood rd Wednesday 27th-8am-6:30pm, Thursday 28th-8am-6:30pm,

we have all the ingredients to make...

each

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WWW.

Directions

Mix together all of the sauce ingredients and season with salt and pepper to taste. Remove the steaks from the fridge and allow to come to room temperature. Heat your barbecue to a medium to high heat. Pat the steaks dry and season well with salt and pepper. Cook on the barbecue turning only once during the cooking process. Cook for 4min on each side for medium rare. Remember to rest your meat, then serve it with a generous amount of the capsicum sauce.

Red, Green or Yellow Capsicums Telegraph Cucumber Classic Temptation Tomatoes 500g Loose Central Otago Apricots

flavoured or plain

11

kg

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City Communities 26-12-17  
City Communities 26-12-17  

City Communities 26-12-17