The Star: September 15, 2016

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Thursday September 15 2016 33
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
ROAST VEAL WITH
TOMATOES AND SAGE
Ingredients
1 Veal breast
1 to taste Salt and freshly ground
black pepper
100g Sun-dried tomatoes
6 stalks Sage
4 Tbsp Olive oil
8 Tomatoes
1 cup Chicken stock
Directions
until tender.
Remove the dish from the
oven, gently lift out the tomatoes
and meat and keep warm.
Pour off the fat and place the
roasting dish over a medium
heat on the stove top.
Pour in the stock and bring
to the boil. Season with salt and
pepper, carve the veal and serve
with the tomatoes and reduced
pan juices.
CAPSICUM AND BLACK
BEAN SALSA
Preheat the oven to 220 deg C.
Lay the veal breast flat on a work
surface.
Season the whole surface with
salt and pepper, lay the dried
tomatoes down the centre, and
scatter sage leaves over the top.
Roll up the breast as tightly as
possible to form a thick cylinder.
Tie with kitchen twine down its
length.
Lightly oil a roasting dish, lay
the veal in the dish and season
well with salt and pepper.
Slide the roasting dish into the
oven and cook for 20 minutes,
then lower the heat to 200 deg C.
Cut the tomatoes in half and
tuck them around the roast.
Cook for a further 45 minutes
Ingredients
2 Red capsicums
1 Tbsp Olive oil
1 Red onion
4 Garlic cloves
3cm Fresh ginger
4 Limes, juice
3 Tbsp Light soy sauce
2 Tbsp Dried black beans, salted
and rinsed
Directions
Roast the capsicums over the
hot grill of the barbecue until the
skin has blackened, then remove
from the heat, place in a plastic
bag and loosely tie shut.
Leave for 30 minutes, then
remove the capsicums from the
bag. Peel and discard the charred
skin and seeds. Roughly chop
the flesh and put in a bowl with
the oil.
Finely chop the onion, garlic
and ginger, then mix into the
capsicum. Add the lime juice and
soy sauce.
Finely chop the beans and
combine everything.
Store in a jar in the fridge for
up to a week.
CHICKEN, PRAWN AND
LETTUCE RICE WRAPS
Ingredients
4 pieces lettuce
15g Bean sprouts
80g Instant noodles
2 Spring onions
1 Chicken breast
4 Prawns cooked and peeled
15 sheets Rice paper
¼ cup Roasted peanuts
¼ cup Hoisin sauce
Dipping Sauce
¼ cup Soy sauce
1 Tbsp Hoisin sauce
Directions
Slice lettuce leaves finely and
combine with bean sprouts.
Place noodles (oriental style) in
a bowl. Pour over boiling water
and leave for two minutes. Drain.
Rinse under cold water. Wash
spring onions and slice lengthways
into long shards. Slice
cooked chicken finely.
Place a rice paper wrapper into
a bowl of warm water until just
soft. Remove from the water.
Place a small portion of noodles,
lettuce mixture, spring onion,
chicken slices, prawns and
chopped peanuts on each
wrapper. Top with a teaspoon
of hoisin sauce. Fold sides and
ends of wrap over to form a
parcel.
Place on a serving dish and
cover with a clean, damp tea
towel. Repeat with remaining
wrappers and ingredients. Serve
with dipping sauce.
Red, Yellow
or Green
Capsicums
$1 .99
EACH
NEW
SEASON
Lettuces
$2 .49
EACH
Chicken
Breasts
(Skin On)
$
8 .99 11
KG
Boneless
Veal Leg
Roasts
$
.99
KG
harewood rd Mon–Fri 7.00am–6.30pm Sat–Sun 8.00am–6pm
Tower junction Mon–Fri 8.00am–6.30pm Sat–Sun 8.30am–6pm
MARSHLAND RD Mon–Sun 8.00am–6:00pm
WWW.
All our fresh meat is 100% NZ FARMED.
specials VAlid 12TH - 18TH SEPTEMBER 2016.
.CO.NZ