12 Tuesday <strong>January</strong> 9 <strong>2018</strong> Latest Christchurch news at www.star.kiwi WESTERN NEWS A Star Media Event Star Media Sunday 18 March #Areyouupforit? EntEr NOW! Entry $25 (children 10 and under free) Available online now from city2surf.co.nz or at these outlets from 1st February
WESTERN NEWS Latest Christchurch news at www.star.kiwi Tuesday <strong>January</strong> 9 <strong>2018</strong> 13 GREAT food BROUGHT TO YOU BY... Your fresh food people HOW TO COOK BARBECUE GRILLED BUTTERFLIED WHOLE CHICKEN Ingredients 1 whole butterflied chicken 1 to taste salt & freshly ground pepper Barbecue sauce Directions Preheat grill to medium. Get surface temperature to about 200 deg C. Clean and oil well. Clean the chicken if you desire and pat dry. Cut the backbone out of the chicken with sharp kitchen scissors. You could use a knife, but the scissors are much safer and work great. With a large knife, give the breastbone a large nick in the front of the chicken to help the bird lay flat. Rinse the inside of the bird out, trim any loose fat and extra skin. Pat dry again. Give the bird a good sprinkle of salt and pepper. You could use any seasoning you want here. Place skin down on the grill. Flip after you get a nice browning on the skin after about 12-15min. Give the chicken a good brushing of barbecue sauce. Grill another 3-4min until the sauce is browning well. Total grilling on the second side should take 20-25min. Let set for 5min then cut and serve. STEAK AND MUSHROOM PIE Ingredients 4 large portobello mushrooms, sliced 800g tri-tip steak, cut into 2cm pieces 20g butter 2 Tbsp oil 1 onion, chopped 2 cloves garlic, crushed 1 serving flour, seasoned, for dusting 2 cups beef stock ½ tsp mixed herbs ½ cup red wine 1 Tbsp flour, mixed with 1 Tbsp melted butter for the thickening 1 sheet short pastry (savoury) 1 sheet puff pastry 1 egg, for glazing Directions Heat oven to 180 deg C. Heat half the butter and oil in a medium sized pot. Fry the onions and garlic for 5min until softened. Dust the meat generously with flour and shake off the excess. Heat the remaining butter and oil in a frying pan. Brown the meat in batches then add to the onions. Add a little of the stock to the pan to deglaze then pour into the pot. Add the remaining stock to the meat along with the herbs, red wine and mushrooms. Cook on a low heat for 1 hour or until the meat is tender. Remove ¼ cup of the liquid and add to the thickening, combine then tip back into the pot and stir to thicken. Check the seasoning (add salt and pepper if you wish). Cool the mixture to room temperature. Line a 23cm pie tin with the short pastry and trim the edges. Line with baking paper and rice and bake blind for 15-20min until just cooked. Remove the paper. Fill the pastry with the meat mixture. Dampen the edges, and top with the puff pastry, pressing gently to seal. Use any extra pastry for decoration. Make a few slits in the top with a knife to release steam during baking. Brush the top with egg. Place into the oven for 35-40min until the pastry is risen and golden. Remove and serve hot. Loose Tomatoes ................................ 1 Loose Portobello Mushrooms................................................... 9 NEW SEASON Beans ........................................................................ 3 NZ Rock Melon ........................................... 3 NZ Watermelon ................................... 4 Whole Beef Fillet .......................... 32 Butterflied Lamb Legs .......... 18 Butterflied Chickens ............... 7 Beef Tri Tip Steak ............................ 14 .99 kg .99 kg .99 kg .49 each .99 each .99 kg .99 kg .99 each .99 kg At we have... burger recipes K iwi La mb Bu rger Patties Ingredients 600g – 800g la mb or beef mince 1 onion, finely chopped 1 clove ga rlic, cru shed 1 egg, lightly beaten 1 slice of toa st, cut into s mall pieces a nd soa ked in 1 Tbsp milk 1/2 cu p mint, finely chopped 1 tbsp rose ma ry, finely chopped 1 tbsp tomato pa ste 1/4 tsp salt a nd pepper Method Preheat oven grill or BBQ to high. Pla ce all the patty ingredients into a bowl a nd combine. Sha pe into 4-6 patties, then cover a nd refrigerate for 15 minutes. Bru sh patties with oil on both sides a nd cook on both sides u ntil brown a nd cooked throu gh. Prepa re desired sala ds, sa u ce for bu rgers, a sse mble a nd enjoy. All our fresh meat is 100% NZ FARMED. specials VAlid 8th january - 14th january 2017. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION. harewood rd Wednesday 27th-8am-6:30pm, Thursday 28th-8am-6:30pm, Friday 29th - 8am-6:30pm, Saturday 30th-8am-6pm, Sunday 31st-8am-6pm Tower junction Wednesday 27th - 9am-6pm, Thursday 28th - 9am-6pm, Friday 29th - 9am-6pm, Saturday 30th - 9am - 6pm, Sunday 31st 9am-6pm WWW. .CO.NZ