Pegasus Post: October 24, 2017
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
14 Tuesday <strong>October</strong> <strong>24</strong> <strong>2017</strong><br />
Latest Christchurch news at www.star.kiwi<br />
PEGASUS POST<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
PRAWN AND AVOCADO<br />
COCKTAIL<br />
Ingredients<br />
1 squeeze Tomato paste<br />
1 squeeze Mayonnaise<br />
1 dash Worcestershire sauce<br />
1 dash Tabasco sauce<br />
1 squeeze Lemon<br />
1 optional Brandy<br />
1 Avocado<br />
1 handful Cooked prawn<br />
1 handful Cos lettuce leaves<br />
Directions<br />
Make a seafood cocktail sauce<br />
by blending mayonnaise, a little<br />
tomato paste, a dash of Worcester<br />
sauce, a dash of tabasco, a<br />
squeeze of lemon and, if you like,<br />
a glug of brandy.<br />
Season to taste then fold<br />
through cooked prawns and<br />
avocado balls made by using<br />
a melon baller (dress these<br />
with a little lemon juice to stop<br />
browning).<br />
Arrange some small cos lettuce<br />
leaves in glass dishes or bowls<br />
and spoon in your prawn and<br />
avocado mix.<br />
ALMOND MERINGUES<br />
WITH STRAWBERRIES<br />
Ingredients<br />
130g Caster sugar<br />
2 Eggs, whites, room<br />
temperature<br />
½ tsp Vanilla essence/extract<br />
90g Almond flakes<br />
200g Mascarpone<br />
10 Strawberries<br />
Directions<br />
Preheat oven to 150 deg C.<br />
Line a tray with baking paper.<br />
Beat the egg whites until stiff<br />
then slowly add the sugar, a<br />
little at a time, while still beating.<br />
Add the vanilla then fold<br />
through the almonds.<br />
Place in small spoonfuls on<br />
the tray and bake for 45min.<br />
Turn the oven off, leaving the<br />
door slightly ajar to let the meringues<br />
cool completely in the<br />
oven. Top the meringues with a<br />
small spoonful of mascarpone<br />
and the strawberries<br />
NZ Strawberries ...................... 3 .49<br />
Red Capsciums ................................... 1 .49<br />
each<br />
Avocados ........................................... 1 .49<br />
each<br />
Lettuce ................................................... 1 .99<br />
each<br />
Ambrosia Apples ......................... 3 .79<br />
kg<br />
Premium Beef Mince ................ 11 .99<br />
kg<br />
Chicken Tenderloins .......... 9 .99<br />
kg<br />
Lamb Leg Chops ........................ 8 .99<br />
kg<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid <strong>24</strong>th october - 29th october <strong>2017</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD<br />
punnet<br />
At<br />
wednesDAY &<br />
thursday only<br />
Bananas 1 .69<br />
............. kg<br />
Skin on Chicken<br />
Breasts 7 .99<br />
............... kg<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 />
WHILE STOCKS LAST!<br />
specials VAlid 25th & 26TH october <strong>2017</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD<br />
.CO.NZ
Change language