Southern View: January 16, 2018
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SOUTHERN VIEW Latest Christchurch news at www.star.kiwi<br />
Tuesday <strong>January</strong> <strong>16</strong> <strong>2018</strong> 13<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
BARBECUED CAPSICUM<br />
AND ONION SALSA<br />
Ingredients<br />
2 red capsicums<br />
1 Tbsp olive oil<br />
1 red onion<br />
2 spring onions<br />
1 sweet corn cob<br />
4 garlic cloves<br />
3cm fresh ginger<br />
4 limes, juice<br />
3 Tbsp light soy sauce<br />
2 Tbsp dried black beans, salted<br />
and rinsed<br />
Directions<br />
Roast the capsicums over the<br />
hot grill of the barbecue until<br />
the skin has blackened then<br />
remove from the heat, place in a<br />
plastic bag and loosely tie shut.<br />
Leave for 30min, then remove<br />
the capsicums from the bag. Peel<br />
and discard the charred skin and<br />
seeds. Roughly chop the flesh<br />
and put in a bowl with the oil.<br />
Mix corn of cob with finely<br />
chopped onion, spring onions,<br />
garlic and ginger, then mix into<br />
the capsicum. Add the lime juice<br />
and soy sauce.<br />
Finely chop the beans and<br />
combine everything. Store in a<br />
jar in the fridge for up to a week.<br />
HOW TO COOK LAMB LEG<br />
STEAKS WITH BROCCOLI<br />
AND ALMOND BUTTER<br />
Ingredients<br />
4 lamb leg steaks, 120g each<br />
3 Tbsp olive oil<br />
2 Tbsp lemon juice<br />
2 cloves garlic, crushed<br />
500g broccoli, cut into small<br />
florets<br />
2 Tbsp almond butter, smooth<br />
1 tsp miso paste<br />
Directions<br />
Place the lamb leg steaks in<br />
a non-metallic shallow dish.<br />
Combine the olive oil, lemon<br />
juice and garlic and rub over<br />
the lamb, cover and refrigerate<br />
for 1-2 hours, turning once or<br />
twice.<br />
Heat a large frying pan over<br />
a medium-high heat. Pat lamb<br />
steaks dry with kitchen paper,<br />
place in pan and pan-fry for<br />
3min each side for medium-rare<br />
lamb. Remove and place on a<br />
warm plate, season with salt and<br />
freshly ground black pepper,<br />
cover and keep warm.<br />
Cook the broccoli in a little<br />
boiling water or steam until<br />
bite-tender. In a small bowl<br />
whisk together the almond<br />
butter, miso paste and enough<br />
boiling water to make a thin<br />
sauce.<br />
Serve lamb leg steaks with<br />
broccoli and almond butter<br />
sauce.<br />
Loose Capsicums<br />
Red, Yellow & Green .............99 c<br />
sweet corn ...............................................99 c<br />
Spring Onions ....................................... 1 .49<br />
bunch<br />
Red Fortune Plums ........................... 3 .99<br />
kg<br />
Eve Apples ................................................ 2 .99<br />
kg<br />
Beef Ribeye Steak ........................ 29<br />
Lamb Leg Steaks ............................ 17 kg<br />
Chicken Thigh Fillets<br />
& BBQ Sizzle Steaks ................ 14 kg<br />
NEW SEASON<br />
Beef Short Ribs ................................ 15<br />
each<br />
each<br />
.99<br />
kg<br />
.99<br />
.99<br />
.99<br />
kg<br />
At<br />
we have...<br />
local FRESH produce<br />
everyday<br />
in season nOW<br />
SUMMER<br />
Apricots, Nectarines, Plu ms,<br />
Cherries, Strawberries, Raspberries,<br />
Blackberries a nd more!<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 15th january - 21st january 2017. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.<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 />
WWW.<br />
.CO.NZ