The Star: November 17, 2016
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
<strong>The</strong> <strong>Star</strong> follow us on facebook.com/riseupchristchurch<br />
Thursday <strong>November</strong> <strong>17</strong> <strong>2016</strong> 33<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
BACON-WRAPPED<br />
ASPARAGUS WITH GOAT’S<br />
CHEESE DRESSING<br />
Ingredients<br />
16 Asparagus spears<br />
4 sprigs Rosemary, long<br />
2 rashers Streaky bacon, halved<br />
lengthwise<br />
1 serving Oil spray<br />
Goat’s cheese dressing<br />
50 g Goat’s cheese, soft<br />
3 Tbsp Lemon juice<br />
2 Tbsp Extra virgin olive oil<br />
¼ cup Chopped parsley<br />
Directions<br />
Snap the tails from the<br />
asparagus. Peel the ends, if<br />
preferred. Blanch in boiling<br />
water, until bright green. Drain<br />
and refresh in icy water.<br />
Take 4 asparagus spears<br />
together with a rosemary sprig.<br />
Wrap with a rasher of bacon.<br />
Repeat with the remaining<br />
asparagus, rosemary and bacon.<br />
Heat an oiled, ridged frying<br />
pan, until very hot. Place the<br />
wrapped asparagus in the pan.<br />
Pan-fry on all sides, until the<br />
bacon is cooked.<br />
To make the dressing, crumble<br />
the cheese into a bowl. Add the<br />
remaining ingredients and whisk<br />
to make a smooth dressing.<br />
Drizzle over the asparagus and<br />
serve.<br />
LAMB SHOULDER CHOPS<br />
WITH MINT AND COCONUT<br />
Ingredients<br />
2 cloves Garlic, finely 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 pepper<br />
Directions<br />
Preheat oven to 180 deg C.<br />
Mix the garlic, mint, mustard,<br />
mint jelly and coconut together<br />
in a shallow dish.<br />
Dip chops in egg, then roll<br />
them in the coconut mixture,<br />
pressing meat into the mixture<br />
to ensure an even covering.<br />
Line a roasting pan with<br />
baking paper and place chops<br />
on it in a single layer. Bake for<br />
15 minutes. Turn the chops<br />
carefully and bake for a further<br />
15 minutes or until golden.<br />
NEW SEASON<br />
Jersey Bennes<br />
1KG..................... 5 .99<br />
(weather permitting)<br />
BUNCHED<br />
ASPARAGUS... 1 .99<br />
each<br />
Lamb Shoulder<br />
Chops............... 9 .99<br />
Chicken Thigh<br />
box<br />
Cutlets........... 6 .99<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 14th november - 20th november <strong>2016</strong>.<br />
harewood rd Mon–Fri 7.00am–6.30pm Sat–Sun 8.00am–6pm<br />
Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm<br />
MARSHLAND RD Mon–Sun 8.00am–6:00pm<br />
KG<br />
KG<br />
Christmas Hams &<br />
Crozier’s Free Range<br />
Turkeys<br />
FREE RANGE<br />
TURKEY<br />
● 100% free range<br />
● supreme fLavour<br />
● grown in canterbury<br />
CHRISTMAS HAM<br />
● 100% NZ Pork<br />
● Free Farmed<br />
● Manuka Smoked,<br />
Traditional Recipe<br />
● Gluten Free<br />
WWW.<br />
.CO.NZ
Change language