Western News: November 14, 2017

WESTERN NEWS Latest Christchurch news at www.star.kiwi
Tuesday November 14 2017 15
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
HOW TO BARBECUE
PERFECT RIBEYE STEAK
Ingredients
Ribeye steaks, at least an 1.5
inches thick
Olive oil
Salt
Fresh ground black pepper
Directions
Preheat your grill to high heat.
If you have a sear burner and a
steak that is more than an inch
thick, get one side of the grill
going at about medium-high in
case you need to cook it through
a little more after the sear.
Remove the ribeye steaks from
their packaging and rub them
down with some olive oil and
then coat a generous amount
of salt and freshly ground black
pepper. The olive oil provides
just enough fat to help the salt
and pepper create a great, caramelised
crust.
Clean and lubricate your grill
grates with some cooking oil on
a rolled up piece of paper towel
(using tongs, of course).
Place the ribeye steaks on the
hottest part of the grill and then
stand ready with the tongs.
At this point, you are on flareup
watch. The fat dripping off of
the steaks could create a flare-up.
If a flare-up occurs and doesn’t
go away in a few seconds, simply
use your tongs to slide the steaks
away from the open flame until
the flame dies down and then
move them back over the heat.
Continue to grill with the lid
open for about 4-6min.
Flip the steaks over onto the
other side, still over the hottest
part of the grill.
Grill the ribeye steaks for an
additional 4-6min on the other
side, lid open, for a medium-rare
delicious steak.
Remove the steaks from the
grill and allow to rest for 5min
before serving. The resting
period is important so that the
juices don’t run out when you cut
into the ribeye, so be patient.
AVOCADO AND
CARAMELISED PINEAPPLE
SALAD
Ingredients
2 Tbsp Brown sugar
½ Pineapple, peeled
2 Tbsp Butter
3 Avocados, firm but ripe
½ Red onion
100g Blue cheese, creamy
½ Red chilli
2 cups Salad leaves, washed
Dressing
1 Orange, zest and juice
1 Chilli, finely chopped
1 tsp Ground cumin
4 Tbsp Avocado oil
1 to taste Salt & freshly ground
pepper
Directions
Prepare all the ingredients.
Core the pineapple, then cut
the flesh into 3cm cubes and
sprinkle with the brown sugar.
Put a frying pan on to heat, then
add the butter. When the butter
is starting to sizzle, add the pineapple
pieces and fry over a gentle
heat until they are caramelised
on all sides.
Cool. Cut the avocados into
2-3cm cubes. Break the cheese
into small pieces and slice the
onion paper-thin. Slice the chilli
into thin pieces. Make the dressing
by shaking all the ingredients
together in a jar.
To serve, line a flat serving
plate with the fresh salad leaves.
Toss the avocado, pineapple,
cheese, chilli and red onion
together on top of the leaves.
Drizzle over the dressing and
serve at once.
Bananas ........................................... 1 .99
kg
Large Avocados............................. 1 .49
each
Classic Medley or
Sunburst Tomatoes ............... 1 .99
Jersey Benne Potatoes....... 5 .99
box
NEW SEASON
punnet
Beef Ribeye Steak ................... 29 .99
kg
Lamb Shoulder Chops ........ 11 .99
kg
Waitoa free range
Chicken kebabs (8pk) ........... 7 .99
pack
All our fresh meat is 100% NZ FARMED.
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At
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