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PEGASUS POST Latest Christchurch news at www. .kiwi<br />
Tuesday <strong>April</strong> <strong>11</strong> <strong>2017</strong> <strong>11</strong><br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
PEARS WITH PORK CHOPS<br />
AND OLIVES<br />
Ingredients<br />
2 Tbsp Olive oil<br />
4 Pork chops, fat removed<br />
1 Onion, chopped<br />
2 cloves Garlic, crushed<br />
250g Small potatoes, sliced<br />
2 Pears, peeled and cored<br />
½ Lemon, juiced<br />
100g Butter beans, cooked<br />
2 stalks Thyme<br />
½ cup Green olives<br />
100ml Cream<br />
1 handful Fresh parsley, and<br />
thyme to garnish<br />
Directions<br />
Preheat oven to 170 deg C.<br />
Heat one Tbsp oil in a frying<br />
pan. Brown pork chops on both<br />
sides. Set aside.<br />
Add onion and garlic to pan<br />
and brown for three or four<br />
minutes.<br />
Add remaining oil along with<br />
potatoes and toss until lightly<br />
browned. Toss pears in lemon<br />
juice.<br />
Into an oven proof dish,<br />
place potatoes, beans, pears,<br />
thyme, olives and pork chops.<br />
Deglaze pan with cream then<br />
pour over pork. Cover with<br />
tinfoil.<br />
Place in oven and bake for 30<br />
minutes, then remove tinfoil<br />
and bake for a further 30<br />
minutes.<br />
Serve garnished with parsley<br />
and thyme.<br />
ROASTED CARROT AND<br />
PUMPKIN WITH TAHINI<br />
YOGHURT DRESSING<br />
Ingredients<br />
4 Carrots, peeled and sliced into<br />
batons<br />
¼ Pumpkin, peeled and sliced<br />
1 Olive oil<br />
1 tsp Moroccan seasoning, or<br />
sumac, a powder made from<br />
Middle Eastern berries<br />
Tahini-yoghurt dressing<br />
5 Tbsp Tahini paste<br />
125 ml Plain unsweetened<br />
yoghurt<br />
1 Lemon, Freshly juiced, and 1/2<br />
tsp zest<br />
1 clove Crushed garlic<br />
½ tsp Ground cumin<br />
2 Tbsp Fresh parsley<br />
½ tsp Honey<br />
3 Tbsp Water<br />
Seasoning<br />
½ cup Microgreens<br />
2 Tbsp Fresh mint, chopped<br />
Directions<br />
Preheat the oven to 220 deg C.<br />
Toss the vegetables in olive oil<br />
and scatter over a baking dish.<br />
Season with Moroccan spice<br />
mix or sumac, and salt and pepper<br />
to taste.<br />
Roast for 25 to 30 minutes.<br />
Check to ensure the vegetables<br />
are tender. Place the hot vegetables<br />
on a large platter. Allow to<br />
cool to room temperature while<br />
you make the tahini-yoghurt<br />
dressing by combining all the<br />
ingredients together and season<br />
with salt and pepper. Then<br />
drizzle the dressing over the<br />
vegetables, season with salt and<br />
pepper and top with microgreens<br />
and mint. Serve.<br />
Doyenne du Comice Pears 1 .99<br />
KG<br />
Ambrosia Apples .... 2 .99<br />
KG<br />
Carrots 1kg Bag ..... 1 .99<br />
bag<br />
Extra Large Pumpkin 3 .29<br />
each<br />
Agria Potatoes<br />
2kg BOX ...................... 3 .99<br />
bOX<br />
Lamb Shoulder Chops 9 .99<br />
KG<br />
Farmlands Beef Corned<br />
Silverside ................. 8 .99<br />
kg<br />
Fresh Roast Chicken<br />
Size 18 .......................... 9 .99<br />
each<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 10th april - 17TH april <strong>2017</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION,& MARSHLAND RD<br />
harewood rd Mon–Fri 7.00am–6.30pm Sat–Sun 8.00am–6pm<br />
Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm<br />
MARSHLAND RD Mon–Sun 8.00am–6:00pm<br />
WWW.<br />
At<br />
we have...<br />
local FRESH produce<br />
everyday<br />
TRY A delicious SMOOTHIE<br />
Pu mpkin Spice<br />
.CO.NZ<br />
1 ba n a n a<br />
1/2 cu p of gree k yogu rt<br />
1/4 tea spoon of cin n a mon<br />
1/2 tea spoon of va nilla extra ct<br />
1/4 cu p of ski m or tri m milk<br />
1 hon ey<br />
2/3 cu p of pu reed pu mpkin<br />
1/2 cu p of ice<br />
Method<br />
Combine ingredients into blender.<br />
Blend together u ntil s mooth.
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