Western News: July 18, 2017

WESTERN NEWS Latest Christchurch news at www.star.kiwi
Tuesday July 18 2017 15
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
CHICKEN BREAST WITH
MUSHROOM STUFFING
AND MARSALA GLAZE
Ingredients
1 Garlic clove
1 Shallot, or small onion, diced
15g Butter
50g White Button mushrooms
2 slices Bread, stale and diced
1 Tbsp Parsley, finely chopped
1 Lemon, zest
2 Chicken breasts
1 Tbsp Oil
3 Tbsp Marsala, or sherry
2 Tbsp Cream
Directions
Stuffing
In a small frying pan, fry the
garlic and shallot in the butter
until translucent. Add the mushrooms
and fry for 2-3min until
cooked. Add the breadcrumbs,
cooking until the butter has
been absorbed.
Take off the heat, add the parsley
and lemon zest and season
with salt and freshly ground
black pepper.
To cook the chicken
Heat the oven to 180 deg C.
Stuff the chicken breast by lifting
the tenderloin up (if there is no
tenderloin, ignore this). Press
half of the stuffing on to the
breast meat. Cover the stuffing
with the tenderloin. Wrap the
breast with kitchen string to secure
the stuffing in place and tie.
Repeat with second breast.
Heat a frying pan and add oil.
Add the breasts skin side down
and season with salt. When
browned on one side, turn and
season again. After 3min, place
the pan in the hot oven for a further
10-12min or until cooked.
Remove from the oven and
cover with foil to rest for 5min.
To serve, place the chicken on a
chopping board and remove the
string.
Slice in half and place on a
warmed plate. Cover with foil
while you make the sauce.
Return the pan of chicken
juices to the hob. Add the
marsala or sherry and let it
reduce for 2-3min (this is called
de-glazing). Add the cream and
taste for seasoning. Pour the
sauce over the chicken. You may
need to pour over through a
sieve to remove any burnt pan
leftovers. Season with freshly
ground black pepper. Serve with
potatoes and greens.
BROAD BEAN, SNOW PEAS,
AVOCADO AND TOMATO
SALAD
Ingredients
500g Frozen broad beans
100g Snow peas
2 Avocados
250g Cherry tomatoes
Dressing
½ cup Avocado oil
¼ cup Cider vinegar
1 tsp Sugar
1 tsp Mustard
1 tsp Salt
1 to taste Cracked black pepper
Directions
Thaw beans. Peel grey skin off
beans. Wash snow peas and cut
in half lengthways. Cut avocado
in half, then remove stones and
peel. Chop avocado roughly.
Wash tomatoes and cut in half.
Toss beans, snow peas, avocado
and tomatoes with dressing.
Dressing: Combine avocado
oil, vinegar, sugar, mustard, salt
and pepper.
GLAZED APRICOT YAMS
Ingredients
500g Yams, Apricot variety
1 can Apricot halves, approx.
410g, in syrup
2 Tbsp Sugar
1 Tbsp Cornflour
1 pinch Salt
1 pinch Ground cinnamon
¼ cup Orange juice, use up to
½ cup
Directions
Nip any little loose ends from
the yams. Boil or steam for 10-
15min or until cooked. Preheat
the oven to 190 deg C. Place the
yams in a lightly buttered 28cm
oval baking dish. Drain the apricots
reserving the syrup. Place
the apricots over the yams.
Combine the sugar, cornflour,
salt and cinnamon in a saucepan.
Combine the syrup with
enough orange juice to make
¾ of a cup. Stir into the sugar
mixture and heat, stirring, until
thickened. Pour over the apricots
and yams.
Bake for 20min, until sizzling
and lightly browned.
Large Leeks ................. 1 .49
each
Avocados ........................ 1 .99
EACH
Jazz Apples ....................... 2 .69
kg
White Button
Mushrooms 400g bag ... 3 .99
bag
Snow Pea & Sugar
Snap Combo 150g ........... 3 .99
pack
Yellow or Apricot
Yams 500g bag .................. 4 .99
BAG
Lamb Shoulder Roast .... 9 .99
kg
Chicken Breasts
NEW SEASON
(Skinless) ............................ 10 .99
kg
Beef rump steak ......... 13 .99
kg
All our fresh meat is 100% NZ FARMED.
specials VAlid 17th juLY - 23rd juLY 2017. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD
harewood rd Mon–Fri 7.00am–6.30pm Sat–Sun 8.00am–6pm
Tower junction Mon–Fri 8.00am–6.30pm Sat–Sun 8.30am–6pm
MARSHLAND RD Mon–Sun 8.00am–6:00pm
WWW.
.CO.NZ