Nor'West News: December 12, 2017
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NOR’WEST NEWS Latest Christchurch news at www.star.kiwi<br />
Tuesday <strong>December</strong> <strong>12</strong> <strong>2017</strong> 23<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
CHRISTMAS HAM ON THE BONE GLAZED WITH PINEAPPLE<br />
Ingredients<br />
4kg ham on the bone<br />
1 cup canned crushed pineapple,<br />
drained<br />
1 cup brown sugar, tightly packed<br />
1 tsp ground ginger<br />
Directions<br />
Preheat the oven to 180 deg<br />
C. Run a knife around the shank<br />
end of the ham. Carefully slice<br />
under the edge of the rind at the<br />
base of the ham. Use your fingers<br />
to ease between the rind and the<br />
fat. Pull to gently remove the<br />
rind. With a sharp knife, score<br />
the fat with 3mm-deep cuts in a<br />
diamond pattern. Place ham in a<br />
foil-lined oven pan large enough<br />
to catch any glaze that drips as it<br />
cooks. Surround ham with one<br />
cup cold water.<br />
Drain pineapple and combine<br />
with glaze ingredients in a bowl.<br />
Smear glaze over scored fat of<br />
ham.<br />
Bake ham for 40-45min,<br />
basting at regular intervals until<br />
the glaze has caramelised to a<br />
golden brown.<br />
Rest the baked ham for at least<br />
15min before carving. Sliced ham<br />
can either be served hot or at<br />
room temperature.<br />
ROSE PETAL MERINGUE WITH SUMMER BERRIES AND STRAWBERRY SAUCE<br />
Ingredients<br />
5 eggs<br />
300g caster sugar<br />
1 Tbsp cornflour<br />
1 Tbsp dried rose petals<br />
300 ml cream<br />
250g blueberries<br />
250g raspberries<br />
1 lime<br />
250g strawberries<br />
Directions<br />
Preheat the oven to 200 deg C<br />
and line a flat baking sheet with<br />
non-stick baking paper. Using<br />
an electric beater, whip the egg<br />
whites until firm, then whisk in<br />
the sugar. Fold in the cornflour<br />
and rose petals and place large<br />
spoonfuls of the mixture onto<br />
the baking sheet. Bake for 40-<br />
45min.<br />
When the meringue tops are<br />
crisp, remove them from the<br />
oven and leave to cool. For the<br />
sauce, puree the strawberries<br />
and lime juice in a blender. If the<br />
flavour is too sharp, add a little<br />
icing sugar.<br />
Whip the cream until it looks<br />
soft. Mix the berries in a bowl.<br />
Place a meringue on each plate<br />
with a pile of cream next to it,<br />
and pour over the sauce and<br />
berries<br />
peaches .............................................. 5 .99<br />
kg<br />
plums ...................................................... 5 .99<br />
kg<br />
Blueberries <strong>12</strong>5g .............................. 3 .99<br />
punnet<br />
Broccoli ............................................. 1 .49<br />
each<br />
Cherries ................................................. 14 .99<br />
kg<br />
Free Farmed NZ<br />
Ham On The Bone ..................... <strong>12</strong> .99<br />
kg<br />
Whole Lamb Leg Roasts .. 10 .99<br />
kg<br />
Chicken Thigh Cutlets........ 7 .99<br />
kg<br />
Beef Porterhouse Steaks . 24 .99<br />
kg<br />
NEW SEASON<br />
NEW SEASON<br />
NEW SEASON<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 11th december - 17th december <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 />
At<br />
TUESDAY &<br />
WEDNESDAY only<br />
STRAWBERRIES .... 2 .49<br />
Chicken Kebab<br />
5 pack .................. 3 .99<br />
WHILE STOCKS LAST!<br />
specials VAlid <strong>12</strong>TH dec & 13th DEC <strong>2017</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD<br />
.CO.NZ<br />
PUNNET<br />
EACH
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