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Pegasus Post: November 07, 2017

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SOUTHERN VIEW Latest Christchurch news at www.star.kiwi<br />

Tuesday <strong>November</strong> 7 <strong>2017</strong> 11<br />

GREAT food<br />

BROUGHT TO YOU BY...<br />

Your fresh food people<br />

HOW TO COOK BARBECUE<br />

GRILLED BUTTERFLIED<br />

WHOLE CHICKEN<br />

Ingredients<br />

1 whole butterflied chicken<br />

1 to taste salt & freshly ground<br />

pepper<br />

Barbecue sauce<br />

Directions<br />

Preheat grill to medium. Get<br />

surface temperature to about 200<br />

deg C. Clean and oil well. Clean<br />

the chicken if you desire and pat<br />

dry.<br />

Cut the backbone out of the<br />

chicken with sharp kitchen<br />

scissors. You could use a knife,<br />

but the scissors are much safer<br />

and work great.<br />

With a large knife, give the<br />

breastbone a large nick in the<br />

front of the chicken to help the<br />

bird lay flat.<br />

Rinse the inside of the bird out,<br />

trim any loose fat and extra skin.<br />

Pat dry again. Give the bird a<br />

good sprinkle of salt and pepper.<br />

You could use any seasoning you<br />

want here.<br />

Place skin down on the grill.<br />

Flip after you get a nice browning<br />

on the skin after about 12-15min.<br />

Give the chicken a good<br />

brushing of barbecue sauce.<br />

Grill another 3-4min until<br />

the sauce is browning well.<br />

Total grilling on the second side<br />

should take 20-25min.<br />

Let set for 5 minutes then cut<br />

and serve.<br />

ASPARAGUS WITH<br />

AVOCADO SALSA<br />

Ingredients<br />

2 bunches Asparagus<br />

1 Avocado<br />

1 Lemon<br />

1 Tbsp Extra virgin olive oil<br />

1 Pepper<br />

1⅓ cups Dried cranberries<br />

½ cup Walnuts<br />

¼ cup Parsley<br />

1 to taste Salt & freshly ground<br />

pepper<br />

Directions<br />

To make the salsa, combine<br />

avocado, juice of the lemon, oil,<br />

diced pepper (yellow), dried<br />

cranberries, walnuts (toasted)<br />

and parsley.<br />

Season with salt and pepper<br />

and toss well.<br />

Cook asparagus in plenty of<br />

boiling, salted water for 2min or<br />

until just tender to the bite.<br />

Drain asparagus and arrange<br />

on a serving plate. Scatter salsa<br />

over asparagus to serve.<br />

Strawberries 250g .................. 2 .99<br />

Asparagus .......................................... 2 .49<br />

bunch<br />

Vine Sweet Capsicums .......... 2 .49<br />

Classic Temptations<br />

Tomatoes 500g ................................. 2 .49<br />

NZ Tangelos .................................... 1 .49<br />

kg<br />

WHOLE Beef<br />

Porterhouse ................................. 19 .99<br />

kg<br />

Chicken Thigh Cutlets........ 7 .99<br />

kg<br />

Lamb Loin Chops ...................... 19 .99<br />

kg<br />

NEW SEASON<br />

All our fresh meat is 100% NZ FARMED.<br />

specials VAlid 6th november - 12th november <strong>2017</strong>. ONLY AVAILABLE AT<br />

RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD<br />

punnet<br />

PUNNET<br />

PUNNET<br />

At<br />

we have...<br />

local FRESH produce<br />

everyday<br />

in season nOW<br />

SPRING<br />

Lettuce, Tomatoes, Cucu mber,<br />

Eggpla nt, Capsicu ms,<br />

Carrots, Asparagus<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 />

.CO.NZ

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