Nor'West News: July 18, 2017

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22 Tuesday July 18 2017 Latest Christchurch news at www.star.kiwi NOR’WEST NEWS GREAT food BROUGHT TO YOU BY... Your fresh food people CHICKEN BREAST WITH MUSHROOM STUFFING AND MARSALA GLAZE Ingredients 1 Garlic clove 1 Shallot, or small onion, diced 15g Butter 50g White Button mushrooms 2 slices Bread, stale and diced 1 Tbsp Parsley, finely chopped 1 Lemon, zest 2 Chicken breasts 1 Tbsp Oil 3 Tbsp Marsala, or sherry 2 Tbsp Cream Directions Stuffing In a small frying pan, fry the garlic and shallot in the butter until translucent. Add the mushrooms and fry for 2-3min until cooked. Add the breadcrumbs, cooking until the butter has been absorbed. Take off the heat, add the parsley and lemon zest and season with salt and freshly ground black pepper. To cook the chicken Heat the oven to 180 deg C. Stuff the chicken breast by lifting the tenderloin up (if there is no tenderloin, ignore this). Press half of the stuffing on to the breast meat. Cover the stuffing with the tenderloin. Wrap the breast with kitchen string to secure the stuffing in place and tie. Repeat with second breast. Heat a frying pan and add oil. Add the breasts skin side down and season with salt. When browned on one side, turn and season again. After 3min, place the pan in the hot oven for a further 10-12min or until cooked. Remove from the oven and cover with foil to rest for 5min. To serve, place the chicken on a chopping board and remove the string. Slice in half and place on a warmed plate. Cover with foil while you make the sauce. Return the pan of chicken juices to the hob. Add the marsala or sherry and let it reduce for 2-3min (this is called de-glazing). Add the cream and taste for seasoning. Pour the sauce over the chicken. You may need to pour over through a sieve to remove any burnt pan leftovers. Season with freshly ground black pepper. Serve with potatoes and greens. BROAD BEAN, SNOW PEAS, AVOCADO AND TOMATO SALAD Ingredients 500g Frozen broad beans 100g Snow peas 2 Avocados 250g Cherry tomatoes Dressing ½ cup Avocado oil ¼ cup Cider vinegar 1 tsp Sugar 1 tsp Mustard 1 tsp Salt 1 to taste Cracked black pepper Directions Thaw beans. Peel grey skin off beans. Wash snow peas and cut in half lengthways. Cut avocado in half, then remove stones and peel. Chop avocado roughly. Wash tomatoes and cut in half. Toss beans, snow peas, avocado and tomatoes with dressing. Dressing: Combine avocado oil, vinegar, sugar, mustard, salt and pepper. GLAZED APRICOT YAMS Ingredients 500g Yams, Apricot variety 1 can Apricot halves, approx. 410g, in syrup 2 Tbsp Sugar 1 Tbsp Cornflour 1 pinch Salt 1 pinch Ground cinnamon ¼ cup Orange juice, use up to ½ cup Directions Nip any little loose ends from the yams. Boil or steam for 10- 15min or until cooked. Preheat the oven to 190 deg C. Place the yams in a lightly buttered 28cm oval baking dish. Drain the apricots reserving the syrup. Place the apricots over the yams. Combine the sugar, cornflour, salt and cinnamon in a saucepan. Combine the syrup with enough orange juice to make ¾ of a cup. Stir into the sugar mixture and heat, stirring, until thickened. Pour over the apricots and yams. Bake for 20min, until sizzling and lightly browned. Large Leeks ................. 1 .49 each Avocados ........................ 1 .99 EACH Jazz Apples ....................... 2 .69 kg White Button Mushrooms 400g bag ... 3 .99 bag Snow Pea & Sugar Snap Combo 150g ........... 3 .99 pack Yellow or Apricot Yams 500g bag .................. 4 .99 BAG Lamb Shoulder Roast .... 9 .99 kg Chicken Breasts NEW SEASON (Skinless) ............................ 10 .99 kg Beef rump steak ......... 13 .99 kg All our fresh meat is 100% NZ FARMED. specials VAlid 17th juLY - 23rd juLY 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–6.30pm Sat–Sun 8.30am–6pm MARSHLAND RD Mon–Sun 8.00am–6:00pm WWW. .CO.NZ
NOR’WEST NEWS Latest Christchurch news at www.star.kiwi Tuesday July 18 2017 23 Hosting opportunities! Neighbour Hello Christchurch is entering a new and exciting phase and the recent inauguration of ChristchurchNZ bringing together four key sectors; Tourism, International Education, Business Innovation and the new Convention Bureau, is a demonstration of the city’s commitment to make Christchurch a great destination to visit and to study and work in! International students are on the rise, and Alpha Homestays Limited (AHSL) is building on the proud history of Student Links to facilitate good matching of international students with local New Zealand families as they pursue their various study options. AHSL provides services to Alpha Educational Institute (AEI), in Sheffield Crescent (where Margaret Bray and Jude Cochrane look after our office); the National Trade Academy (NTA), a land-based training centre near Orana Park; the International Aviation Academy of New Zealand (IAANZ), in Pound Road, which trains pilots, and the Air New Zealand Aviation Institute (AirNZAI), in Orchard Road, who train the Aircraft Engineers! So, we do have our work cutout these days and are definitely looking to broaden our Homestay base – hence the accompanying advertisement! Currently the age-range that AHSL caters for is from 12-years old to mature adults. The younger students (mostly teenagers) are generally in AEI’s High School Preparation Programme and the adult students are preparing for further tertiary study or are already enrolled in one of the tertiary institutions mentioned. The recent nationality mix has included Chinese and Taiwanese, Japanese, South Korean, Filipino, Vietnamese, Indonesian, Thai, Indian, and several of our South American countries! AHSL is very attentive to the need to support both the homestay families and the international students, and so pastoral care oversight is a high priority. We are very mindful of the significant ‘Adjustment Curve’ that all the students go through, no matter what their age! After all, they are changing country and culture and language of learning! This means different food, climate, lifestyles, customs, and of course the challenge of learning and communicating in English! We try to imagine ourselves in the reverse scenario and we can totally empathise! We hope many of you will consider joining the AHSL Team! Reach your local community with us To promote your business and for your free marketing plan contact: Monique Maynard P. 364 7474 monique.maynard@starmedia.kiwi Book your next hair appointment today! Open 6 days a week Three late nights Follow us on Facebook! HAIR 358 2007 | 162 Kendal ave, Burnside BEAUTY 357 8557 | 168 Kendal ave, Burnside THINKING OF SELLING? With our experienced real estate agents you can expect more for less MONTY PARTI Brand & Territory Owner 0800 Pero (7376) 05 Mike Pero Real Estate Ltd Licensed REAA (2008) Café Berlin Delicatessen & Café Celebrating 2 Years Thank you for your support! We look forward to seeing you again soon - Anneke & Team Come and visit us to sample German & European delicacies 9c Normans Rd, Strowan. Ph: 03 355 0932 Open Tuesday to Saturday Do you enjoy making new friends, have a spare bedroom and want to earn some income by hosting a student? Alpha Homestays shares the campus with AEI and is situated at 19 Sheffield Cres, Burnside. We are looking for warm welcoming homestay families in this area for our International Students! For more information contact: Margaret Bray, Alpha Homestays Coordinator margaret@alphahomestays.kiwi Alpha Homestays We are especially interested in homes that are near to the No 17; No 120; No 125, No 29, or the Purple line Bus routes. Jude Cochrane jude@alphahomestays.kiwi Alpha Homestays 027 348 0535 or 03 359 5705 Kathryn Thorne, Principal AEI kathryn@aei.ac.nz The perfecT gifT for every occasion • Weddings & Anniversaries • Christenings & New Borns • Birthdays & 21st Gifts • Mythical & Inspirational • NZ Souvenirs • Model Cars • Greeting Cards • Kama Perfume Oils • Range Of Incense Bishopdale giftware Bishopdale Mall ph: 359 2505
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