Page 27

The Star

Thursday January 25 2018

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

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BLUEBERRY AND NECTARINE ROSE WINE DESERT Ingredients 1½ cups rosé wine ½ cup caster sugar 1 Tbsp gelatine 1 cup blueberries 2 nectarines Serving of vanilla ice cream Directions Combine the wine and sugar in a saucepan. Stir over medium heat for 5-6min or until the sugar is completely dissolved and the wine comes to a simmer.

EASY BARBECUE LAMB LOIN CHOPS

8 lamb loin chops 1 handful fresh parsley

Ingredients

Directions

2 lemons 3 garlic cloves 2 tsp mint 1 pinch to taste salt and freshly ground pepper 2 Tbsp oil

Combine rind of one lemon, two tbsp lemon juice, crushed garlic, mint (dried), salt, pepper and oil in a small bowl. Place lamb chops (mid-loin) in a shallow dish and pour

Reduce heat to low. Transfer 1/4 cup of the hot wine mixture to a small bowl and sprinkle over the gelatine, stirring to dissolve. Pour the gelatine mixture into the rest of the hot wine and stir well. Remove from heat and set aside for 10min to cool but not set. Divide half the blueberries among four serving glasses. Peel and slice one of the nectarines and divide between the glasses. Carefully pour half the wine over the fruit and refrigerate for 30min. Top with remaining blueberries, nectarine and wine, then cover glasses with plastic cling film and refrigerate until set. Serve with vanilla ice cream.

over marinade. Turn to coat. Refrigerate for at least one hour. Heat a barbecue grill and cook lamb for 4-5min each side until cooked to your liking. Allow to rest for a few minutes after cooking. Serve lamb on a bed of fresh parsley with extra lemon rind and lemon wedges.

Apricots Nectarines Blueberries Cos Lettuce Breakfast & BBQ Mushrooms 250g Large NZ Watermelon Beef Porterhouse Steaks Lamb Loin Chops Chicken Tenderloins Beef Brisket

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