The Star: September 08, 2016
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<strong>The</strong> <strong>Star</strong> follow us on facebook.com/riseupchristchurch<br />
Thursday <strong>September</strong> 8 <strong>2016</strong> 31<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
CUCUMBER AND CITRUS<br />
SALAD<br />
Ingredients<br />
2 Tbsp White balsamic vinegar<br />
2 Tbsp Caster sugar<br />
¼ cup Chopped dill, plus extra<br />
dill leaves to serve<br />
½ Telegraph cucumber, sliced<br />
thinly<br />
1 Grapefruit, segmented<br />
1 Orange, segmented<br />
½ cup Rocket leaves<br />
Directions<br />
In a small bowl, combine the<br />
balsamic, sugar and chopped dill.<br />
Add the sliced cucumber and<br />
allow to sit, tossing once or twice<br />
for at least 30 minutes or up to<br />
a few hours. In a large bowl,<br />
combine the cucumber with<br />
the grapefruit, lime and orange,<br />
tossing well. Just before serving<br />
add the rocket leaves and serve<br />
on a platter. Garnish with a few<br />
extra dill leaves and a grind of<br />
fresh salt and pepper.<br />
LAMB SHOULDER CHOPS<br />
WITH MINT AND COCONUT<br />
Ingredients<br />
2 cloves Garlic, finely<br />
chopped<br />
½ cup Fresh mint, chopped<br />
¼ cup Dijon mustard<br />
2 Tbsp Mint jelly<br />
1½ cups Desiccated coconut<br />
6 Lamb shoulder chops<br />
2 Eggs, lightly whisked<br />
1 to taste Salt and freshly ground<br />
pepper<br />
Directions<br />
Preheat oven to 180 deg C. Mix<br />
the garlic, mint, mustard, mint<br />
jelly and coconut together in a<br />
shallow dish. Dip chops in egg,<br />
then roll them in the coconut<br />
mixture, pressing meat into<br />
the mixture to ensure an even<br />
covering. Line a roasting pan<br />
with baking paper and place<br />
chops on it in a single layer.<br />
Bake for 15 minutes. Turn the<br />
chops carefully and bake for<br />
a further 15 minutes or until<br />
golden.<br />
ITALIAN-STYLE SUMMER<br />
TOMATO PASTA<br />
Ingredients<br />
250g Pasta spirals<br />
500g Tomatoes, peeled, seeded<br />
and chopped<br />
1 small Red onion, finely sliced<br />
¼ cup Pitted black olives, sliced<br />
3 Tbsp Extra virgin olive oil<br />
3 Tbsp Balsamic vinegar<br />
2 Tbsp Chopped mint<br />
2 Tbsp Chopped chives<br />
¼ cup Basil leaves<br />
Directions<br />
Cook the pasta according<br />
to the packet instructions.<br />
Meanwhile, combine the<br />
tomatoes, onion, olives, oil,<br />
vinegar, salt and pepper in a<br />
bowl. Drain the pasta and add<br />
while still very hot to the tomato<br />
mixture.<br />
Add the herbs and toss until<br />
well combined.<br />
Tomatoes<br />
$6 .99<br />
KG<br />
Telegraph<br />
Cucumbers<br />
$1 .99<br />
EACH<br />
Lamb $<br />
Shoulder<br />
Chops<br />
10 .99<br />
KG<br />
Beef<br />
Rib Eye<br />
Steak<br />
$24 .99<br />
KG<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 />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 5TH SEPTEMBER - 11TH SEPTEMBER <strong>2016</strong>.<br />
.CO.NZ
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