Nor'West News: May 09, 2017

NOR’WEST NEWS Latest Christchurch news at www. .kiwi
Tuesday May 9 2017 19
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
ROASTED PEARS WITH
HAZELNUT, DARK
CHOCOLATE AND LEMON
ZEST
Ingredients
¼ cup Caster sugar
2 Lemons, to give three tsp finely
grated zest
¼ cup Unsalted butter, softened
⅔ cup Hazelnut, blanched and
chopped
⅓ cup Dark chocolate, chopped
6 Pears
1½ cups Marsala or Ginger Wine
1 to serve Whipped cream, or
lightly sweetened creme fraiche
Directions
Preheat oven to 185 deg C.
In a bowl, mix three
tablespoons sugar, two teaspoons
grated lemon zest, the soft
unsalted butter, chopped
blanched hazelnuts and chopped
dark chocolate.
Peel pears, slice in half and
scoop out the seeds to make
a well. Trim the base of each,
enabling them to sit flat in a
greased baking dish.
Sprinkle each half pear with
Marsala or Ginger Wine. Spoon
the filling into the centre of each
pear, and sprinkle well with the
remaining Marsala and castor
sugar.
Bake for 45-50 minutes or
until done. The pears are cooked
when a skewer can be easily
inserted into the thickest part.
Sprinkle the last tsp of lemon
zest over the warm pears, and
serve with semi-whipped cream
or crème fraîche.
PARSNIP AND APPLE SOUP
WITH PARSNIP RIBBONS
Ingredients
1 Tbsp Butter
1 Onion, large, finely chopped
800g Parsnips, peeled and
chopped
2 Apples, large, cored and
chopped
1½ Ltr Chicken stock, or
vegetable
4 Tbsp Cream
1 Parsnip, extra
1 to taste Salt & freshly ground
pepper
1 Vegetable oil
Directions
Melt the butter in a large
saucepan.
Add the onion and cook over
a very low heat for about 20
minutes until it’s soft and barely
coloured.
Add the parsnip and apple,
then cook for five minutes,
stirring frequently.
Add the stock and simmer
gently for about 45 minutes.
Allow to cool a little, then
purée using a stick blender or
food processor.
Reheat to serve, adding the
cream and salt and pepper to
taste.
To make the parsnip chips,
peel the parsnip, then use the
peeler to make long, thin strips.
Heat about 3cm of vegetable
oil in a pan, then add the parsnip
strips in batches, frying until
golden.
Drain on paper towels, then
use as a garnish.
WATERCRESS AND
BROCCOLI WITH FETA AND
ROAST GARLIC
Ingredients
50g Butter
1 Onion
1 Carrot
1 Potato
2 Bay leaves
500g Broccoli, chopped
1 Ltr Vegetable stock, or chicken
2 Garlic
1 bunch Watercress
1 to taste Salt & freshly ground
pepper
100g Feta
Directions
Melt the butter in a large pot.
Add the diced onion, carrot,
potato and bay leaves.
Stir for two to three minutes to
soften.
Add the broccoli and the
stock then simmer just until the
broccoli is tender.
Meanwhile, preheat the oven
to 200 deg C, slice the garlic in
half, drizzle with a little olive
oil and roast until the cloves are
soft, about 30 minutes.
Add the watercress, turn
off the heat and cover. Leave
for three minutes to wilt the
watercress then season and
purée.
Ladle into warm bowls and top
with the roasted garlic gloves and
crumbled feta.
Serve with crusty warmed
bread and butter.
Winter Nelis Pears ... 1 .49
KG
NZ Rose or
Braeburn Apples ........ 1 .49
KG
Broccoli .......................... 1 .99
EACH
Parsnips ........................... 2 .99
KG
Value White
Potatoes 5kG .................. 4 .99
BAG
Fresh Roast
Chicken Size 18 ................. 8 .99
EACH
Rolled Beef Roast ... 9 .99
KG
All our fresh meat is 100% NZ FARMED.
specials VAlid 8TH MAY - 14TH MAY 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.
At
local FRESH produce
everyday
in season now
APPLES Royal Gala, Braeburn,
Rose, Beauty, Gra nny Smith, Eve,
Ora nge Cox, Jazz
PEARS Taylors Gold, Nashi, Bosc,
Packha m, Doyenne du Comice.
.CO.NZ