Western News: July 25, 2017
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WESTERN NEWS Latest Christchurch news at www.star.kiwi<br />
Tuesday <strong>July</strong> <strong>25</strong> <strong>2017</strong> 11<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
bowl. Season with salt and<br />
pepper.<br />
Heat a little oil in a large frying<br />
pan and cook 1/4 cup of mixture<br />
until golden on both sides.<br />
Mix garlic with sea salt and<br />
yoghurt in a small bowl.<br />
Serve carrot fritters drizzled<br />
with a little yoghurt dressing.<br />
MOROCCAN ROAST LEG OF<br />
LAMB<br />
CARROT FRITTERS<br />
Ingredients<br />
2 cups Carrots<br />
½ tsp Coriander<br />
½ tsp Cumin<br />
2 Eggs<br />
1 Garlic clove<br />
3 Spring onions<br />
½ cup Breadcrumbs<br />
1 to taste Salt and freshly ground<br />
pepper<br />
3 Tbsp Oil<br />
2 Garlic cloves<br />
½ tsp Sea salt<br />
½ cup Yoghurt<br />
Directions<br />
Mix carrot, cumin, coriander,<br />
eggs, garlic, spring onions and<br />
breadcrumbs together in a<br />
Ingredients<br />
1 Leg of lamb<br />
10 fillets Anchovies, cut into thin<br />
strips (reserve anchovy oil)<br />
1 Lemon, peeled and cut into<br />
thin strips<br />
10 Mint leaves<br />
¼ cup Liquid honey, warmed in<br />
the microwave<br />
2 Tbsp Sumac powder<br />
1 Tbsp Moroccan seasoning<br />
1 to taste Sea salt flakes<br />
Directions<br />
Preheat oven or hooded<br />
barbecue to 195 deg C. Line a<br />
roasting dish with foil and spray<br />
heavily with oil.<br />
Lightly cut the lamb skin in a<br />
criss-cross pattern, turn over and<br />
make approximately 10 incisions<br />
in and around the bone area.<br />
Insert two anchovies, two<br />
lemon strips and one mint leaf in<br />
each incision.<br />
Turn the lamb back over, rub<br />
in the anchovy oil and pour<br />
over the honey. Season with the<br />
sumac, Moroccan spice and sea<br />
salt.<br />
Place in the oven or barbecue<br />
and roast for 15 minutes, then<br />
drop the heat to 155 deg C<br />
and continue for about one<br />
hour.<br />
Remove the lamb on to a<br />
cooling rack and rest for 20min.<br />
CARROT AND NAVAL<br />
ORANGE SALAD<br />
Ingredients<br />
1kg Carrot<br />
2 Garlic cloves, chopped<br />
2 Tbsp Sugar<br />
2 Tbsp Extra virgin olive oil<br />
50g Toasted almonds, sliced<br />
2 Naval Oranges, peeled/sliced<br />
2 Tbsp Fresh mint, chopped<br />
2 Tbsp Ground cumin<br />
Directions<br />
Peel the carrots. Place into a<br />
saucepan and cover with water.<br />
Add the sugar, bring to the boil<br />
and cook until firm.<br />
Drain and then dry. Cut into<br />
julienne or grate. Saute the garlic<br />
in a frying pan with olive oil, add<br />
carrots and fresh herbs and season<br />
with cumin, salt and pepper.<br />
Set aside until cold. Add the<br />
orange juice and sliced orange and<br />
mix well.<br />
Serve with fresh mint leaves,<br />
sliced orange and roasted<br />
almonds.<br />
Bananas .......................... 1 .79<br />
kg<br />
Carrots 1kg Bag ................ 1 .69<br />
bag<br />
Large Crown Pumpkin .. 2 .99<br />
each<br />
Washed Agria or<br />
Nadine Potatoes 3kg 3 .99<br />
bag<br />
Whole Lamb Leg Roast .. 10 .99<br />
kg<br />
Fresh whole Chicken<br />
Size 18 ..................................... 9 .99<br />
EACH<br />
Beef Bolar Roast ..... 10 .99<br />
kg<br />
Free Farmed Pork<br />
Shoulder Roast .......... 8 .99<br />
kg<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 24th juLY - 30th juLY <strong>2017</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD<br />
harewood rd Mon–Fri 7.00am–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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