Southern View: October 18, 2016

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10 Tuesday October 18 2016 A ST Martins 12-year-old has taken out a Glenorchy fishing competition. Sophie Hickey recently reeled in a 1.7kg brown trout at the Lake Wakatipu event. She was one of 147 people to enter the competition but caught the winning fish off the Glenorchy pier. To catch the trout Sophie used huhu grubs for bait. Sophie used to live in Glenorchy before moving to St Martins. The event was held to raise money for the Glenorchy Volunteer Rural Fire Force and they raised $2000. ACHIEVERS Young angler hooks winning fish Award funds artist’s next project AN ADDINGTON artist has been honoured with an award to support his next project. Daegan Wells is the winner of the 2017 Olivia Spencer Bower Foundation Art Award. He was selected as the winner from more than 40 applicants. The award offers financial assistance to artists so Mr Wells will be able to focus solely on his latest art project for a year without having to rely on another job to provide his income. Starting next year, Mr Wells will start a new research project, which will address a specific period in Christchurch’s art history – 1932-1939. He has previously been observing, researching, and collecting artefacts from the residential red zone for several years. Double award winner • By Andrew King WINNING A regional leadership award was not enough for one Cashmere resident – so she won a national award as well. Pieta McAleer-Harding won the Ministry of Youth Development Regional Award and New Zealand National Award of Excellence for Student Leadership after she was nominated by her fellow competitors. She was part of the Christchurch girls and boys’ high school combined stage challenge team which presented their entry, You Shouldn’t Put A Price On Humanity, in May. “I felt really honoured to be given the opportunity and recognised as a leader,” Miss McAleer-Harding said. She has two older sisters who she followed to Christchurch Girls’ High. One is now in retail and the other is studying. She thanked her parents, particularly her dad. “My dad is amazing, he helped me through the music, costumes and the set. And my mum supports me in anything I do. They are both amazing,” she said. The year 13 student will head to Victoria University next year to study architecture. She said the award will not hurt her chances of getting in. “I really like Wellington city and I am excited to move there.” •Do you have any superstars that deserve some recognition? Email andrew.king@starmedia. kiwi SOUTHERN VIEW LEADER: Pieta McAleer-Harding, of Cashmere, has been recognised nationally for her leadership abilities. PHOTO: GEOFF SLOAN THE HOME OF GOOD BAKING PREMIUM BREAD White, wholemeal, grain & honey. 3 FOR $ 5 00 GINGER SLICE A full-flavoured slice just like you’d make at home - if there was no Coupland’s! ONLY $ 3 49 ONLY Delight, Oat & $ 5 29 Raisin, Peanut, EA FAMILY BAG BISCUITS Anzac, Choc Chip, Hokey Pokey, Kiwi Shortbread, Super Choc Chip EA PURCHASE 2 X DAIRY DALE 2L MILK TO ENTER THE DRAW TO WIN 1 OF 50 PLAYSTATION GAMING PACKS! 50 WINNERS - 2 PER STORE Promotion valid 1st - 31st October 2016. Winners will be contacted Monday 7th November 2016. Terms & conditions apply. Full terms & conditions can be found at www.couplands.co.nz MILK Dairy Dale 2L varieties. $ 5 98 2 FOR or $3.19 each HAMBURGER BUNS 6pk $ 1 99 EA Promotional pricing available while stocks last from 17/10/16 to 23/10/16. Images are serving suggestions only. Open 7 days | 8 Convenient local locations Hornby • Barrington • Ferry Rd • Papanui • Riccarton • Upper Riccarton • New Brighton • Rangiora BAKERIES www.couplands.co.nz
SOUTHERN VIEW Tuesday October 18 2016 11 rECiPE: CHiPoTLE LENTiL TACos sPiCE mix: 11/2 tsp whole cumin 1 tsp smoked paprika 1 tsp dried oregano 1/2 tsp dried thyme 1/2 tsp salt wHY PLANT-BAsED? Better food. Better you. Better planet. 1 C dried black lentils or 2 tins 12 tortilla corn or flour 1 onion 3 cloves garlic 3 Tbs tomato paste 2 Tbs tinned chipotle chopped into a paste or chipotle hot sauce 2 tomatoes 1/2 red onion 10g coriander juice of half a lemon 2 avocado This recipe was served by Green Dinner Table on October 2nd 2016. 1. To make the spice mix toast the cumin in a dry fry pan then combine with all other ingredients. 2. If you’re using dry lentils - In a medium pot of boiling salted, water cook lentils for 30-35 minutes or until tender. Once cooked, strain and set aside. If you’re using cans strain and set aside. 3. While the lentils are cooking, make the pico de gallo. Remove the core from the tomatoes and dice into 1 cm cubes, finely dice the red onion, roughly chop the coriander. Mix together in a bowl with lemon juice, salt, cracked black pepper and a splash of olive oil, taste and add more lemon or salt, as needed. 4. Dice white onion and mince garlic. If the lentils aren’t cooked hold off doing anything else until they are. Put a large fry pan on medium to preheat with a little oil. Sauté onion for 2 minutes then add the garlic and cook for another minute. Add the tomato paste and cook for another 30 seconds sprinkle in the spice mix. Add the lentils and a few splashes of water, mash the lentils with a potato masher or the back of a fork, continue to mash, adding more water if it’s looking too dry. After a minute or so of mashing add the chipotle sauce, if you like it spicy add more. 5. Warm the taco shells by wrapping them in a damp tea towel and putting them a in the oven on a low heat, or in the microwave for 30 seconds. Alternatively, you can pan fry them for 10 seconds on medium high heat. Halve the avocados and remove the stones. Remove the flesh from the skin and slice. Serve chipotle lentils in tacos topped with pico and avocado. For your health: 1 Number of diets shown to be able to reverse heart disease – A low fat Plant- Based diet. 75% Reduced risk of high blood pressure, when following a plant based diet. 78% Reduced risk type 2 diabetes, when following a plant based diet. 10-14 years Possible increase in life expectancy following a plant-based diet with a healthy lifestyle. For the planet: 25,000 Litres of water saved if a couple eats plantbased for 3 days. 56 Square meters of forested land saved if a family of four eats plant based for 5 days. 90kg CO2 equivalent not released into the atmosphere if a couple eats plant based for 5 days. 60-70% Antibiotics consumed annually in New Zealand are used in animal agriculture. How iT works Green Dinner Table aims to empower people to make positive changes to their health and environment through a plant based diet. We source the best local ingredients and create delicious sauces to make it quick and easy to cook delicious and healthy plant-based food at home. wE CrEATE Weekly recipes designed by chef Tom Riley that are fast, healthy and tasty. We do all the hard work to get you cooking. wE DELiVEr Everything you need to get cooking is delivered to your door each week at no extra cost. At present we only deliver to certain areas throughout Christchurch. YoU Cook Take the hard work out of preparing dinner by following our straightforward recipes to create restaurant quality plant-based meals at home. JoiN THE moVEmENT Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking. Pause or cancel your plan at any time. Email: info@greendinnertable.co.nz The British Hotel, Corner Norwich Quay & Oxford Street, Lyttelton 8012 www.greendinnertable.co.nz
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Southern View: October 18, 2016

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