Nor'West News: June 27, 2017

14 Tuesday June 27 2017
Latest Christchurch news at www. .kiwi
NOR’WEST NEWS
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
Slow-cooked
beef cheek
(Serves 4 )
Beef cheeks naturally
contain a lot of collagen
which, when cooked long
and slow, converts into a
luscious rich texture. The
cheeks will be extra tender
and flavoursome if prepared
a day in advance and will
taste even better.
Ingredients
6 cups Beef stock
3 Tbsp Rice bran oil
½ cup Carrot, diced
½ cup Onion, diced
½ cup Celery, diced
3 Garlic cloves, peeled and sliced
1 Tbsp Tomato paste
2 cups Red wine
1 Bay leaf
4 sprigs Fresh thyme
1 sprig Fresh rosemary, small
1.2 kgs Beef cheeks, 1 cheek per
serve
1 tsp Salt
Directions
Heat the oven to 140 deg C.
Bring the beef stock to the
boil. Heat the oil and fry the
vegetables, garlic and tomato
paste for 10 minutes to lightly
caramelise. Turn the heat up
to high, add the red wine and
reduce by half.
Season the beef cheeks with
salt and pepper then place them
in an ovenproof casserole (or
use a slow cooker). Add in the
reduced wine and vegetables.
Add the herbs and cover with
beef stock.
Cover with a tight-fitting
lid and cook in the oven for 3
hours.
To make the glazing sauce,
strain off half the cooking juices
into a saucepan, bring this to the
boil and reduce until thick and
syrupy.
To serve, gently reheat the
cheeks in the remaining cooking
juices. When hot, carefully lift
them out and place them into
the glazing sauce. Smother with
sauce and serve with creamy
potato mash and a warm salad
of greens (I have steamed
brussels sprout leaves, peas, and
broad beans, then tossed them
with a little olive oil and sea salt
flakes).
Mu shu pork
(Serves 4 )
Ingredients
4 Chinese mushrooms, dried
(available from Asian food
stores)
5 Tbsp Vegetable oil
300g Baby lettuce leaves, thinly
sliced
3 Eggs, lightly beaten with a
pinch salt
½ cup Spring onion, sliced, cut
on an angle
2 tsp Fresh ginger, cut into
matchsticks
200g Chinese greens, cut into 5
cm lenghts
1 Tbsp Hoisin sauce
2 Tbsp Soy sauce
1 to taste Salt
1 Tbsp Rice wine, or sherry
Pork seasoning
1 Tbsp Soy sauce
1 tsp Sherry, or rice wine
½ tsp Garlic, crushed
1 tsp Cornflour
Directions
Soak the mushrooms in warm
water for 15 minutes until soft.
Cut away the stalks then thinly
slice into strips.
Mix all the pork seasoning
ingredients together, then stir
through the sliced pork.
Heat 2 tbsp of oil in a wok
until it begins to smoke. Add the
beaten eggs and slowly stir to
scramble. Remove from the wok
and reserve.
Heat the remaining oil in
a wok. Add spring onion
and ginger before adding the
seasoned pork. Quickly stir-fry
for several minutes until the
pork is just cooked.
Add mushrooms, bamboo
shoots and greens. Stir fry for
2 minutes before adding the
hoisin sauce, soy sauce, rice
wine or sherry, and a pinch of
salt. Toss well before returning
eggs to the wok to reheat. Serve
immediately.
Gold OR GREEN Kiwifruit . 1 .49
KG
Envy Apples ................... 2 .99
kg
Shanghai Bok Choy
or Pak Choi ................... 1 .99
EACH
Loose Ginger ................ 2 .99
kg
Courgettes ..................... 5 .99
KG
Rolled Beef Roast ... 9 .99
kg
Chicken Breasts
(Skinless) .............................. 9 .99
kg
Beef CHEEKS ................... 17 .99
kg
All our fresh meat is 100% NZ FARMED.
specials VAlid 26th june - 2ND juLY 2017. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD
At
local FRESH produce
everyday
in season now
APPLES Royal Gala, Rose,
Gra nny Smith, Eve, Jazz
PEARS Taylors Gold, Nashi,
Bosc, Packha m.
harewood rd Mon–Fri 7.00am–6.30pm Sat–Sun 8.00am–6pm
Tower junction Mon–Fri 8.00am–6.30pm Sat–Sun 8.30am–6pm
MARSHLAND RD Mon–Sun 8.00am–6:00pm
WWW.
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