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18 Tuesday <strong>July</strong> <strong>11</strong> <strong>2017</strong><br />
Latest Christchurch news at www. .kiwi<br />
PEGASUS POST<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
CURRIED TOMATO LAMB<br />
SHANKS<br />
Ingredients<br />
1 Tbsp Olive oil<br />
4 Lamb shanks, large<br />
1 Onion, sliced<br />
2 cloves Garlic, crushed<br />
2 Tbsp Curry powder, medium<br />
800g Tomatoes, chopped<br />
2 cups Beef stock<br />
1 to taste Salt & freshly ground<br />
pepper<br />
Directions<br />
Heat oven to 180 deg C. Place<br />
lamb shanks in an oven pan.<br />
Heat oil in a large frying pan,<br />
add onion and cook over a<br />
medium heat for five minutes to<br />
soften.<br />
Add garlic and curry powder,<br />
then cook for one minute more<br />
to release flavours.<br />
Add tomatoes and stock, bring<br />
to the boil, then pour the hot<br />
mixture over the lamb shanks.<br />
Cover dish and bake for two and<br />
a half to three hours, turning<br />
shanks once, until meat is very<br />
tender.<br />
Season sauce with salt and<br />
pepper to taste and serve with<br />
vegetables of your choice.<br />
BROCCOLI PASTA<br />
Ingredients<br />
400g Pasta spirals<br />
3 Tbsp Extra virgin olive oil<br />
½ cup Pine nuts<br />
1 cup Breadcrumbs<br />
1 Lemon<br />
½ cup Kalamata olives<br />
4 fillets Anchovy fillets<br />
2 Tbsp Fresh parsley<br />
2 cloves Garlic<br />
2 heads Broccoli<br />
¼ cup Parmesan cheese<br />
Directions<br />
Cook pasta in boiling salted<br />
water for eight to 10 minutes<br />
until al dente – just tender to the<br />
bite.<br />
Heat one tablespoon of oil,<br />
pine nuts, crumbs, one tbsp finely<br />
grated lemon rind, pitted and<br />
roughly chopped olives, roughly<br />
chopped anchovy, parsley and<br />
garlic in a frying pan, stirring<br />
until crumbs and pine nuts are<br />
lightly toasted.<br />
Heat a saucepan of water<br />
and cook the broccoli for four<br />
minutes until just tender. Drain<br />
well and then gently stir broccoli<br />
though drained pasta and<br />
drizzle with remaining olive oil.<br />
Serve topped with crumbs and<br />
with grated parmesan cheese.<br />
CRUNCHY CRUSTED<br />
CHICKEN DRUMSTICKS<br />
Ingredients<br />
80g Potatoes, chips, ready salted<br />
1 tsp Curry powder<br />
1 cup Panko breadcrumbs<br />
1 tsp Chicken stock, powder<br />
1 tsp Curry powder, optional<br />
1 cup Panko breadcrumbs<br />
1 tsp Chicken stock, powder<br />
2 Eggs<br />
8 Chicken drumsticks<br />
Directions<br />
Preheat oven to 180 deg C.<br />
Crush chips and mix them<br />
on a shallow plate with panko<br />
crumbs, curry powder and<br />
chicken powder.<br />
Break eggs into a shallow dish<br />
and lightly mix with a fork.<br />
Roll chicken in the egg and<br />
then in the crumb mix.<br />
Place the chicken pieces in a<br />
single layer in a baking dish and<br />
cook for 45 to 50 minutes until<br />
meat is cooked through.<br />
Test by piercing thickest part<br />
of the drumstick with a skewer.<br />
The juices that run out should<br />
be clear and not pink.<br />
NZ Meyer Lemons ........ 1 .69<br />
kg<br />
Broccoli ........................... 1 .79<br />
EACH<br />
Large Crown Pumpkin .. 2 .99<br />
EACH<br />
Pineapples ...................... 2 .99<br />
EACH<br />
Brushed Agria<br />
Potatoes 5kg Bag ........... 4 .99<br />
BAG<br />
Lamb Shanks ................. 9 .99<br />
kg<br />
Chicken Drumsticks ... 4 .99<br />
kg<br />
Premium Beef Mince ... <strong>11</strong> .99<br />
kg<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 10th juLY - 16th juLY <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 />
.CO.NZ
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