Nor'West News: January 09, 2018

NOR’WEST NEWS Latest Christchurch news at www.star.kiwi
Tuesday January 9 2018 9
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
HOW TO COOK BARBECUE
GRILLED BUTTERFLIED
WHOLE CHICKEN
Ingredients
1 whole butterflied chicken
1 to taste salt & freshly ground
pepper
Barbecue sauce
Directions
Preheat grill to medium. Get
surface temperature to about 200
deg C.
Clean and oil well. Clean the
chicken if you desire and pat dry.
Cut the backbone out of the
chicken with sharp kitchen
scissors. You could use a knife,
but the scissors are much safer
and work great.
With a large knife, give the
breastbone a large nick in the
front of the chicken to help the
bird lay flat.
Rinse the inside of the bird out,
trim any loose fat and extra skin.
Pat dry again. Give the bird a
good sprinkle of salt and pepper.
You could use any seasoning you
want here.
Place skin down on the
grill. Flip after you get a nice
browning on the skin after about
12-15min.
Give the chicken a good
brushing of barbecue sauce.
Grill another 3-4min until
the sauce is browning well.
Total grilling on the second side
should take 20-25min.
Let set for 5min then cut and
serve.
STEAK AND MUSHROOM
PIE
Ingredients
4 large portobello mushrooms,
sliced
800g tri-tip
steak, cut
into 2cm
pieces
20g butter
2 Tbsp oil
1 onion, chopped
2 cloves garlic,
crushed
1 serving flour, seasoned, for
dusting
2 cups beef stock
½ tsp mixed herbs
½ cup red wine
1 Tbsp flour, mixed with 1 Tbsp
melted butter for the thickening
1 sheet short pastry (savoury)
1 sheet puff pastry
1 egg, for glazing
Directions
Heat oven to 180 deg C. Heat
half the butter and oil in a medium
sized pot. Fry the onions and
garlic for 5min until softened.
Dust the meat generously with
flour and shake off the excess.
Heat the remaining butter and
oil in a frying pan. Brown the
meat in batches then add to the
onions. Add a little of the stock
to the pan to deglaze then pour
into the pot.
Add the remaining stock to
the meat along with the herbs,
red wine and mushrooms.
Cook on a low heat
for 1 hour or until
the meat is tender.
Remove ¼ cup
of the liquid
and add to
the thickening,
combine
then tip back into the
pot and stir to thicken. Check the
seasoning (add salt and pepper
if you wish). Cool the mixture to
room temperature.
Line a 23cm pie tin with the
short pastry and trim the edges.
Line with baking paper and rice
and bake blind for 15-20min
until just cooked. Remove the
paper. Fill the pastry with the
meat mixture. Dampen the edges,
and top with the puff pastry,
pressing gently to seal. Use any
extra pastry for decoration. Make
a few slits in the top with a knife
to release steam during baking.
Brush the top with egg. Place
into the oven for 35-40min until
the pastry is risen and golden.
Remove and serve hot.
Loose Tomatoes ................................ 1
Loose Portobello
Mushrooms................................................... 9
NEW SEASON
Beans ........................................................................ 3
NZ Rock Melon ........................................... 3
NZ Watermelon ................................... 4
Whole Beef Fillet .......................... 32
Butterflied Lamb Legs .......... 18
Butterflied Chickens ............... 7
Beef Tri Tip Steak ............................ 14
.99
kg
.99
kg
.99
kg
.49
each
.99
each
.99
kg
.99
kg
.99
each
.99
kg
At
we have...
burger recipes
K iwi La mb Bu rger Patties
Ingredients
600g – 800g la mb or beef mince
1 onion, finely chopped
1 clove ga rlic, cru shed
1 egg, lightly beaten
1 slice of toa st, cut into s mall pieces a nd soa ked in
1 Tbsp milk
1/2 cu p mint, finely chopped
1 tbsp rose ma ry, finely chopped
1 tbsp tomato pa ste
1/4 tsp salt a nd pepper
Method
Preheat oven grill or BBQ to high.
Pla ce all the patty ingredients into a bowl a nd combine.
Sha pe into 4-6 patties, then cover a nd refrigerate for
15 minutes.
Bru sh patties with oil on both sides a nd cook on both
sides u ntil brown a nd cooked throu gh.
Prepa re desired sala ds, sa u ce for bu rgers, a sse mble
a nd enjoy.
All our fresh meat is 100% NZ FARMED.
specials VAlid 8th january - 14th january 2017. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.
harewood rd Wednesday 27th-8am-6:30pm, Thursday 28th-8am-6:30pm,
Friday 29th - 8am-6:30pm, Saturday 30th-8am-6pm, Sunday 31st-8am-6pm
Tower junction Wednesday 27th - 9am-6pm, Thursday 28th - 9am-6pm,
Friday 29th - 9am-6pm, Saturday 30th - 9am - 6pm, Sunday 31st 9am-6pm
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