Bay Harbour: August 10, 2016

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PAGE 24 BAY HARBOUR Wednesday August 10 2016 Win a shopping bag! To enter, go to SuperValue.co.nz/Neighbourly Competition ends 14th August 2016. Terms and conditions apply. Fresh NZ Lamb Leg Roast Californian Red Seedless Grapes 500g $ 11 99 kg $ 3 99 pack Fishers Corned Silverside Whole Crown Pumpkins $ 8 99 kg $ 1 99 each Vogel’s Bread 720-750g (Excludes Gluten Free) Signature Range Mild/Colby/Edam Cheese 1kg Eta Munchos/Monster Munch/Cruncheese/ Cheese Balls/ Spuds 100-150g $ 3 99 each Steinlager Pure 12 x 330ml Bottles Please drink responsibly $ 7 99 each Montana Classic/ Gunn Estate 750ml (Excludes Reserve) $ 1 49 each Whittaker’s Chocolate Block 250g $ 22 99 pack SuperValueNZ SuperValue.co.nz $ 8 99 each $ 4 29 each SuperValue Lyttelton: 17 London Street, Lyttelton. Phone 328 7368. Open 7am-9pm, 7 days. SuperValue Sumner: 3 Village Mall, Sumner. Phone 326 5688. Open 7am-9pm, 7 days. Specials available from Wednesday, 10th August until Sunday, 14th August 2016 or while stocks last. We reserve the right to limit quantities. All limits specified apply per customer per day. Trade not supplied. Prepared meals are serving suggestions only. Props not included. Certain products may not be available in all stores. Proprietary brands not for resale. Customer Support Freephone 0800 40 40 40. svbhn1008
Wednesday August 10 2016 BAY HARBOUR PAGE 25 asty Bites oney 1 clove Garlic, crushed 1 Tbsp Sesame oil 1 Tbsp Soy sauce 1 Tbsp Rice wine vinegar 1 pinch Salt Directions For the dressing, whisk all ingredients in a bowl and taste and adjust as necessary. For the salad: Cook the soba noodles according to packet instructions. In a frying pan, heat a drizzle of oil and then add the mushrooms and broccoli. Add a splash of soy sauce and cook until the mushrooms are soft and the broccoli still has a little crunch. In a bowl, add the drained noodles and the vegetables with the coriander. Add the dressing, gently combine, and serve warm. Great with fish, chicken or strips of beef. GRILLED BEEF PORTERHOUSE STEAK WITH MUSTARD MAYONNAISE AND BROCCOLI SALAD Ingredients 800g Porterhouse steaks, 4 x 200g pieces 1 to drizzle Vegetable oil 1 to taste Salt and freshly ground black pepper 3 tsp Dijon mustard 4 Tbsp Mayonnaise Broccoli, almond and tomato salad 1 Broccoli 2 Tomatoes 1 clove Garlic 2 Tbsp Tarragon 2 Tbsp Chives 3 Tbsp Extra virgin olive oil 3 Tbsp Lemon juice 50g Slivered almonds 1 to taste Salt and freshly ground black pepper Directions Heat a grill, ridged grill-pan or frying pan. Use a sharp knife to make several cuts through the fat and slightly into the meat as this will stop it curling as it cooks. Lightly oil the steaks before putting them onto the heat. For juicy and medium rare steaks, cook them for about 7 minutes per side, turning once and seasoning with salt and pepper once you have done so. Remove from the heat, wrap loosely in foil and leave them to rest for 5 minutes. Mix the mustard and mayonnaise, then spread across the upper side of the meat. Salad: Cook the broccoli in boiling salted water for about 4 minutes, then drain and set aside in a warm bowl. Chop and seed the tomatoes, then add to the broccoli. Chop the garlic and tarragon finely, then chop the chives into 2cm lengths. Mix the herbs with the oil, lemon juice and almonds, then gently toss through the broccoli and season with salt and pepper. Serve warm. CARROT AND ORANGE SALAD Ingredients 1kg Carrot 2 Garlic cloves, chopped 2 Tbsp Sugar 2 Tbsp Extra virgin olive oil 50g Toasted almonds, sliced 2 Oranges, peeled and sliced 2 Tbsp Fresh mint, chopped 2 Tbsp Ground cumin Directions Peel the carrots. Place into a saucepan and cover with water. Add the sugar, bring to the boil and cook until firm. Drain and then dry. Cut into julienne or grate. Saute the garlic in a fry pan with olive oil, add carrots and fresh herbs and season with cumin, salt and pepper. Set aside until cold. Add the orange juice and sliced orange, add a touch of orange blossom water and mix well. Serve with fresh mint leaves, sliced orange and roasted almonds. BROCCOLI AND BLUE CHEESE SOUP (SERVES 4) Ingredients 2 Tbsp Butter 2 Onions, chopped 2 cloves Garlic, crushed 2 heads Broccoli, chopped roughly 1 Kumara, diced 1 Ltr Chicken stock 100g Blue cheese 4 servings Bread, toasted with cheese to serve Directions In a large pot, melt butter. Add onions and garlic, cooking for 5 minutes to soften but not brown. Add broccoli, kumara and chicken stock. Bring to a simmer and cook until kumara is completely soft. Place in a blender (or use a stick blender) and whizz until smooth. Crumble in cheese, reserving a little for garnish. Serve piping hot with cheesy toasts. ASIAN WINTER NOODLE SALAD Salad 250g Soba noodles 1 Carrot, grated 1 Tbsp Olive oil 1 Tbsp Soy sauce 1 cup Mushroom, sliced 1 head Broccoli, a small one, cut into florets ¼ can Red cabbage, finely sliced ½ cup Bean sprouts, crunchy 1 small bunch Fresh coriander Dressing 1 tsp Ginger, finely grated 1 Lime, juiced and zested RAW DATE AND COCONUT SLICE (MAKES 20 SLICES) Ingredients 1 cup Almonds, natural 2½ cups Dates, dried, soaked for 30 minutes and drained ½ cup Pumpkin seeds 1 tsp Ginger 1 cup Water ½ cup Carob powder 2 cups Desiccated coconut ¼ cup Coconut, to sprinkle on top Directions Line a 20 x 20cm tin with baking paper. Soak almonds in water for 2 hours. Drain and place in kitchen processor. Add 1 cup dates, pumpkin seeds, ½ teaspoon ginger, water and carob. Whizz until almost smooth. Fold through desiccated coconut and press into lined tin. Place in fridge for 30 minutes. For the topping blend the remaining dates and ginger until smooth. Spread on top of the slice, sprinkle with coconut and return to the fridge to chill for 1 hour. Cut into squares. This slice is best kept refrigerated or frozen. EVERY DAY 11.30AM TO 2.30PM LUNCH AT WINNIES PASTA OF THE DAY $14 SALAD OF THE DAY $14 MINNIE WINNIE $12 MEDIUM TRADITIONAL PIZZA $15 SMALL GOURMET PIZZA $14 2 WATERMAN PL. PH (03) 376 4900 | WWW.WINNIEBAGOES.CO.NZ
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