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12 Tuesday <strong>August</strong> <strong>22</strong> <strong>2017</strong><br />
Latest Christchurch news at www.star.kiwi<br />
SOUTHERN VIEW<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
LAMB LEG IN A POT<br />
Ingredients<br />
1 Leg of lamb<br />
1 head Garlic<br />
3 cups Red wine, (soft ie merlot)<br />
2 Bay leaves<br />
10 Black peppercorns<br />
1 sprig Fresh rosemary<br />
3 Oranges, zest and juice<br />
1 Beef stock, or water<br />
1 to taste Salt<br />
2 Tbsp Raw sugar<br />
Directions<br />
Sit the joint in your pot and set your oven to<br />
medium.<br />
Pour at least 3 cups of a “soft” red wine<br />
over the meat (merlot for example).<br />
Add a whole head of garlic, 2 bay leaves,<br />
10 peppercorns, a small sprig of rosemary<br />
and the zest and juice of three oranges.<br />
The lamb doesn’t need to be covered but it<br />
needs to be well bathed.<br />
Top up with water or beef stock to mid<br />
level, season with salt and 2 tablespoons of<br />
raw sugar.<br />
Put the lid on and cook for at least one and<br />
a half hours, the meat should be fall-apart<br />
tender.<br />
Tip: Check the seasoning and serve<br />
with lots of juices, wilted winter greens<br />
and maybe some fresh mint sauce.<br />
CHICKEN BREAST,<br />
JALAPENO CRUMBS AND<br />
HONEY YAMS<br />
( SERVES 4 )<br />
Ingredients<br />
2 tsp Salt, plus extra for<br />
seasoning<br />
1 cup Breadcrumbs, fresh<br />
1 Spring onion, finely diced<br />
2 Jalapeno chilli, finely diced<br />
1 Tbsp Coriander<br />
1 Lemon, zest<br />
2 Tbsp Vegetable oil, plus 1 Tbsp<br />
extra<br />
1 Tbsp Honey<br />
16 Yams<br />
1 tsp Cumin seeds<br />
1 Tbsp Avocado chilli oil<br />
3 Carrots, peeled and sliced<br />
4 Chicken breasts<br />
Directions<br />
Preheat the oven to 200 deg C.<br />
Line two baking trays.<br />
Combine the breadcrumbs with<br />
the salt, chillies, spring onion,<br />
coriander, lemon zest and oil.<br />
Slice the yams and toss with<br />
the honey, salt, cumin seeds and<br />
chilli avocado oil.<br />
Peel and slice the carrots - add<br />
to the yams and bake for 30<br />
minutes.<br />
Place the chicken breasts on<br />
the tray, then season and cover<br />
with the crumbs, tightly packed.<br />
Bake for 20 minutes, then remove<br />
and let rest while covered<br />
with foil for 10 minutes.<br />
yams .................................... 3 .99<br />
KG<br />
savoy cabbage ........... 2 .99<br />
EACH<br />
Eggplant ......................... 2 .99<br />
each<br />
Bagged Lettuce ............ 2 .99<br />
each<br />
Bunched Spinach ........ 2 .99<br />
bunch<br />
Large Tamarillos ..... 7 .99<br />
kg<br />
Whole Lamb Leg ......... 10 .99<br />
kg<br />
Rolled Beef Roast ... 9 .99<br />
kg<br />
Chicken Breasts<br />
(Skinless) ............................... 9 .99<br />
kg<br />
At<br />
we have...<br />
Handcrafted saUsages,<br />
made instore!<br />
● FLavours for<br />
all occasions<br />
● Great for a quick<br />
& tasty meal<br />
● Check us out in store<br />
for a great range of<br />
handcrafted sausages<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 21st august - 27th august <strong>2017</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD<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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