22.01.2018 Views

Southern View: January 16, 2018

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

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

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!