Western News: January 23, 2018

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12 Tuesday January 23 2018 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 January 23 2018 13 GREAT food BROUGHT TO YOU BY... Your fresh food people BLUEBERRY AND NECTARINE ROSE WINE DESERT Ingredients 1½ cups rosé wine ½ cup caster sugar 1 Tbsp gelatine 1 cup blueberries 2 nectarines Serving of vanilla ice cream Directions Combine the wine and sugar in a saucepan. Stir over medium heat for 5-6min or until the sugar is completely dissolved and the wine comes to a simmer. Reduce heat to low. Transfer 1/4 cup of the hot wine mixture to a small bowl and sprinkle over the gelatine, stirring to dissolve. Pour the gelatine mixture into the rest of the hot wine and stir well. Remove from heat and set aside for 10min to cool but not set. Divide half the blueberries among four serving glasses. Peel and slice one of the nectarines and divide between the glasses. Carefully pour half the wine over the fruit and refrigerate for 30min. Top with remaining blueberries, nectarine and wine, then cover glasses with plastic cling film and refrigerate until set. Serve with vanilla ice cream. EASY BARBECUE LAMB LOIN CHOPS Ingredients 2 lemons 3 garlic cloves 2 tsp mint 1 pinch to taste salt and freshly ground pepper 2 Tbsp oil 8 lamb loin chops 1 handful fresh parsley Directions Combine rind of one lemon, two tbsp lemon juice, crushed garlic, mint (dried), salt, pepper and oil in a small bowl. Place lamb chops (mid-loin) in a shallow dish and pour over marinade. Turn to coat. Refrigerate for at least one hour. Heat a barbecue grill and cook lamb for 4-5min each side until cooked to your liking. Allow to rest for a few minutes after cooking. Serve lamb on a bed of fresh parsley with extra lemon rind and lemon wedges. Apricots ............................................................ 3 Nectarines ................................................... 3 Blueberries .................................................. 2 Cos Lettuce ................................................... 1 Breakfast & BBQ Mushrooms 250g ................................. 3 Large NZ Watermelon ............ 4 Beef Porterhouse Steaks .... 24 Lamb Loin Chops ............................... 19 Chicken Tenderloins ................. 9 Beef Brisket ............................................. 14 All our fresh meat is 100% NZ FARMED. specials VAlid 22ND january - 28TH january 2018. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION. harewood rd Mon–Fri 8.00am–6.30pm Sat–Sun 8.00am–6pm Tower junction Mon–Fri 8.00am–6.30pm Sat–Sun 8.30am–6pm .99 kg .99 kg .49 .99 EACH PUNNET .99 PACK .99 EACH .99 kg .99 kg .99 kg .99 kg summer BBQ ideas It’s time to get your grill on! spicy honey bbq Pork chops 1/4 Cup of Honey 2 Tablespoons of Vegetable Oil 1 Tablespoon of Apple Cider Vinegar 1 Teaspoon of Ground Cumin 1/2 Teaspoon of Red Chilli F lakes 8 x (1/2 inch) Bone-in Pork Chops Salt and Ground Black Pepper Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red chilli flakes. Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. Heat BBQ up over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook about 3 minutes until the pork chop releases from the grill. F lip and cook on the other side for another 2 minutes. Serve with your favourite type of coleslaw, new season potatoes and grilled corn. WWW. .CO.NZ
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Western News: January 23, 2018

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