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Nor'West News: October 03, 2017

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NOR’WEST NEWS Latest Christchurch news at www.star.kiwi<br />

Tuesday <strong>October</strong> 3 <strong>2017</strong> 17<br />

GREAT food<br />

BROUGHT TO YOU BY...<br />

Your fresh food people<br />

KUMARA, ORANGE AND<br />

PISTACHIO CAKE<br />

Ingredients<br />

1-2 Orange Kumara, medium<br />

size<br />

1 cup Pistachio nuts, shelled<br />

1¼ cups Sugar<br />

4 Eggs<br />

2 tsp Oranges, rind<br />

¼ cup Flour<br />

1 tsp Ground cardamom<br />

Orange drizzle<br />

CARAMELISED ASPARAGUS<br />

AND BACON<br />

Ingredients<br />

16 Asparagus spears<br />

4 rashers Streaky bacon, smoked<br />

2 Tbsp Olive oil<br />

2 Tbsp Maple syrup<br />

1 Tbsp Worcestershire sauce<br />

1 Tbsp Sesame seeds<br />

Directions<br />

Preheat the oven to 190 deg C.<br />

Line a large roasting pan with<br />

baking paper.<br />

Place a wire rack on top.<br />

Snap the tough ends off the<br />

asparagus. Cut the stalks to<br />

measure about 15cm.<br />

If the bacon is thick, run the<br />

blunt edge of a heavy knife along<br />

the bacon to ‘stretch’ it. Take four<br />

spears of asparagus and wrap<br />

the bacon around the bunch.<br />

Place on the rack, bacon ends<br />

down. Repeat with the remaining<br />

asparagus and bacon.<br />

Combine the oil, syrup and<br />

sauce. Brush thoroughly over the<br />

asparagus and bacon.<br />

Bake for 15-20min, until the<br />

bacon is cooked.<br />

½ cup Sugar<br />

¾ cup Orange juice<br />

1 Tbsp Orange marmalade<br />

Directions<br />

Peel kumara and cut into evensized<br />

pieces. Cook in boiling<br />

water for 15min or until tender.<br />

Drain well.<br />

Place saucepan back on the<br />

warm element for 2min to<br />

remove any excess moisture<br />

from kumara.<br />

Push kumara through a coarse<br />

sieve into a bowl. Chop pistachio<br />

nuts finely. Add to kumara with<br />

orange rind.<br />

Separate eggs and beat yolks<br />

with 1/2 cup of measured sugar.<br />

Sift flour and cardamom over<br />

kumara and fold in egg yolk<br />

mixture.<br />

Beat egg whites with<br />

remaining sugar until thick<br />

and glossy. Fold into kumara<br />

mixture.<br />

Line the base of a 20cm cake<br />

tin with baking paper, then pour<br />

over mixture.<br />

Bake at 180 deg C for 45min.<br />

Stand for 15min before cutting.<br />

Cut and serve with orange<br />

drizzle.<br />

Orange drizzle<br />

Place orange juice, sugar and<br />

marmalade in a small saucepan.<br />

Simmer until golden.<br />

NEW SEASON<br />

Asparagus . ..................................... 3 .99<br />

Loose Carrots ...........................<br />

All our fresh meat is 100% NZ FARMED.<br />

specials VAlid 2ND OCTOBER - 8TH october <strong>2017</strong>. ONLY AVAILABLE AT<br />

RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD<br />

harewood rd Mon–Fri 8.00am–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 />

99 C<br />

Eve Apples ........................................ 2 .99<br />

KG<br />

Orange Kumara ............................ 5 .99<br />

kg<br />

BUNCH<br />

Large Pineapples ....................... 2 .99<br />

EACH<br />

Chicken Thigh Cutlets........ 7 .99<br />

kg<br />

Premium Beef Mince ................ 11 .99<br />

kg<br />

Butterflied Lamb Legs ..... 16 .99<br />

kg<br />

KG<br />

At<br />

TUESDAY &<br />

WEDNESDAY only<br />

CAPSICUM<br />

BAGS 1KG 3 .99<br />

............... BAG<br />

WHOLE BUTTERFLIED<br />

CHICKEN 7 .99<br />

................ EACH<br />

WHILE STOCKS LAST!<br />

specials VAlid 3rd & 4TH october <strong>2017</strong>. ONLY AVAILABLE AT<br />

RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD<br />

.CO.NZ

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