Nor'West News: June 20, 2017
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NOR’WEST NEWS Latest Christchurch news at www. .kiwi<br />
Tuesday <strong>June</strong> <strong>20</strong> <strong>20</strong>17 21<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
CARAMELISED RED ONION<br />
TARTS<br />
Ingredients<br />
140g Flour<br />
1 pinch Salt<br />
140g Unsalted butter<br />
2 Tbsp Cold water<br />
2 Tbsp Extra virgin olive oil<br />
3 whole Diced red onion<br />
2 Tbsp Maille Balsamic Vinegar<br />
100g Parmesan cheese<br />
40g Mascarpone<br />
1 Beaten egg<br />
142g Bacon bits, thick cut, crisp<br />
cooked and crumbled<br />
1 Tbsp Fresh thyme<br />
3 Tbsp Flour<br />
2 cups Chicken stock<br />
1 to taste Salt & freshly ground<br />
pepper<br />
Directions<br />
Directions<br />
Combine flour with salt<br />
in large mixing bowl. Cut in<br />
butter with pastry blender or<br />
two knives until mixture is<br />
size of small peas. Stir in just<br />
enough cold water to form a<br />
dough. Wrap in plastic wrap and<br />
refrigerate until firm, about 30<br />
minutes.<br />
Preheat oven to <strong>20</strong>0 deg C.<br />
Grease four (11cm) individual<br />
tart pans or a larger pan. Divide<br />
dough into four portions and<br />
press onto bottom and up sides<br />
of prepared pans. Line with<br />
aluminium foil or parchment<br />
paper and fill with pie weights<br />
or dry beans partially up sides.<br />
Bake until golden brown, about<br />
15 minutes. Remove to wire rack<br />
to cool.<br />
Heat olive oil in large skillet<br />
and cook onion over mediumlow<br />
heat, stirring occasionally,<br />
until onions are golden brown,<br />
about <strong>20</strong> minutes. Stir in Maille<br />
Balsamic Vinegar; set aside.<br />
Beat cheeses with egg, then<br />
stir in bacon. Fill baked tarts<br />
with egg mixture, then top with<br />
onion mixture.<br />
Bake until knife inserted in<br />
centres comes out clean, about<br />
<strong>20</strong> minutes.<br />
Don’t have individual tart<br />
pans? You can use a larger tart<br />
pan instead.<br />
CHICKEN AND LEEK<br />
CASSEROLE<br />
Ingredients<br />
4 Bacon rashers<br />
6 Chicken thighs<br />
50g Butter<br />
1 Onion<br />
2 Leeks<br />
1 Tbsp Wholegrain mustard<br />
Preheat oven to 180deg C.<br />
Chop each chicken thigh into<br />
quarters and roughly chop the<br />
bacon.<br />
Melt butter in a frying pan and<br />
add finely chopped onion, leeks,<br />
thyme and mustard. Gently cook<br />
until onion and leeks are tender.<br />
Add flour and stir well and then<br />
gradually add hot stock until<br />
sauce thickens. Season with salt<br />
and pepper to taste.<br />
Place chicken and bacon in<br />
a casserole dish and pour over<br />
leek sauce. Cover and cook for<br />
one hour.<br />
Large Leeks ................... 1 .49<br />
each<br />
Eve Apples ...................... 2 .99<br />
kg<br />
Loose Red Onions<br />
peeled .............................. 3 .49<br />
kg<br />
Red seedless<br />
Grapes ............................... 3 .99<br />
kg<br />
Brushed Agria 5KG Bag ... 5 .99<br />
bag<br />
Beef Ribeye Steak ...... 24 .99<br />
kg<br />
Chicken Thigh<br />
Fillets ............................... 12 .99<br />
kg<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 19th june - 25th june <strong>20</strong>17. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD<br />
harewood rd Mon–Fri 7.00am–6.30pm Sat–Sun 8.00am–6pm<br />
Tower junction Mon–Fri 8.00am–6.30pm Sat–Sun 8.30am–6pm<br />
MARSHLAND RD Mon–Sun 8.00am–6:00pm<br />
WWW.<br />
.CO.NZ
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