The Star: October 27, 2016

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20 Thursday October 27 2016 follow us on facebook.com/riseupchristchurch The Star News WANTED: Police are projecting stolen gun figures will top about 220 this financial year on the back of demand from the underworld. Criminals target firearms • By Andrew King LATEST STATISTICS show more guns are being stolen in Canterbury to feed the criminal underworld. More than 60 guns have been stolen in the financial year from June, with police projecting that figure will jump to 220. Inspector Corrie Parnell confirmed there is a huge demand from the criminal underworld to get their hands on firearms. “We know that the criminal world drives the demand for these weapons,” he said. Between the 2010/11 and 2015/16 financial years there were 289 guns stolen in Canterbury. They vary from high calibre rifles, shotguns and pistols. In July The Star reported demand for firearms, particularly pistols, was so high that criminals were paying up to $1000 for them. Canterbury has one gun per 270 people based on 2168 licences issued in 2015 and the population topping 586,400. An offender task force was set up in February to combat the top two per cent of criminals committing the top 20 per cent of crime in and around Christchurch. It is made up of 35 officers who combat gangs and hardened criminals who commit a large proportion of crime in the city. To date they have seized 120 firearms, 10,196 rounds, 1426gm of synthetic cannabis, 126gm of methamphetamine, 1900 cannabis plants, 6691gm of dry cannabis and $225,046 cash. Superintendent John Price said he believes the task force is recovering the majority of stolen weapons. “Guns are pretty hard to steal when they are stored properly . . . if they are being stolen from rural properties I would suggest they are not being stored correctly,” he said. Canterbury has the sixth highest recorded gun theft rate in the country behind Waikato (415), Central (316), Bay of Plenty (316), Northland (294) and Southern (293). Offender task force results since February 13, 2016: •133 searches of people, vehicles and property •120 guns recovered •10,196 rounds recovered •1426gm of synthetic cannabis seized •126gm of methamphetamine seized •1900 cannabis plants seized •6691gm of dry cannabis seized •$225,046 cash seized
The Star follow us on facebook.com/riseupchristchurch Thursday October 27 2016 21 GREAT food BROUGHT TO YOU BY... Your fresh food people STRAWBERRY MOUSSE Ingredients 4 Eggs, separated 2 cups Strawberries, hulled and sliced ½ cup Caster sugar ¼ cup Orange juice 1½ Tbsp Gelatine ¼ cup Water, cold ¼ cup Cream 6 Strawberries, whole for decoration Directions Put three quarters of the prepared strawberries into a bowl and puree with a stick blender or process in a blender. In another bowl, beat the yolks with the sugar until light and creamy. Stir in the strawberry puree and orange juice. Dissolve the gelatine in the cold water, then place in a microwave for 10 to 15 seconds to melt. Stir into the strawberry mixture. Allow to half set. Whip the cream until thick. In a separate bowl, whisk the egg whites until stiff. Fold both these mixtures into the half-set strawberry. Mix together with the remaining strawberries that have been sliced. Pour into six glass vessels, 9cm wide x 8cm deep. Allow to set overnight in freezer. Place in fridge for two hours before serving. Decorate with extra strawberries and serve with a chocolate oatmeal cookie. BAKED POTATOES WITH HAM AND EGGS Ingredients 4 Baked potatoes 1 Olive oil 1 to taste Salt & freshly ground pepper 25g Butter ⅓ cup Milk 200g Shaved ham 2 Tbsp Parmesan cheese 4 Eggs Directions Heat oven to 200deg C. Rub potatoes with oil and season with salt and pepper. Prick each potato all over four or five times with the tip of a sharp knife. Place the potatoes in an oven pan and bake for one hour or until cooked. Remove potatoes from the oven, allow to cool and slice in half. Using a spoon, scoop out the potato flesh from each half, leaving a 1cm-thick shell. Place potato halves on a baking tray. Mash the removed potato flesh, beat in the butter and milk and season well with salt and pepper. Pack the ham filling into the centre four of the potato halves and top with a spoonful of mash. Sprinkle with parmesan. Spread remaining mash into the remaining potato halves to form a nest for the eggs. Break one egg into the centre of each and season with salt and pepper. Bake for 20 minutes to cook the eggs and turn the potato mash golden brown. NEW SEASON NEW SEASON NZ Strawberries 250g (weather permitting) $2 .99 PUNNET Nelson Rocket Potatoes (weather permitting) $3 .99 KG beef $ Porterhouse Steak 21 .99 KG Chicken KEBABS 99 C EACH harewood rd Mon–Fri 7.00am–6.30pm Sat–Sun 8.00am–6pm Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm MARSHLAND RD Mon–Sun 8.00am–6:00pm WWW. All our fresh meat is 100% NZ FARMED. specials VAlid 25TH OCTOBER - 30TH OCTOBER 2016. .CO.NZ
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The Star: October 27, 2016

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