The Star: November 24, 2016

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Thursday November 24 2016 29
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
RED CAPSICUM DIP
Ingredients
½ cup Almonds
2 cloves Garlic
3 Red capsicums
1 Toast bread slices
¼ cup Extra virgin olive oil
1 to taste Salt
1 Tbsp Red wine vinegar
Directions
Grill or barbecue red
capsicums until the skin blackens
and blisters. Allow to cool and
then rub the skin off. Cut in half
and remove the seeds.
Place lightly toasted almonds,
chopped garlic and toasted sliced
thick bread in a food processor
and pulse until finely chopped.
Add capsicums and process until
smooth.
With processor motor
running, add vinegar and olive
oil.
NEW POTATOES BOILED
WITH FRAGRANT HERBS
Directions
Scrub, but do not peel, new
potatoes and place them in a
wide pot. Add plenty of aromatic
herbs and spices, salt and enough
cold water to just cover the
spuds.
Cover and bring to the boil.
Reduce heat and simmer until
tender when pierced with a
skewer. Remove from heat
and rest in the water for 5-10
minutes. Drain and serve with
lots of olive oil and freshly
chopped herbs, or a herb butter,
or a lemony creme fraiche.
BUTTERFLIED LAMB LEG
WITH ROSEMARY AND
GARLIC
Ingredients
1 bunch Flat leaf (Italian) parsley
1 bunch Fresh mint
2 medium Red onions, sliced
1 Butterflied boneless leg of
lamb, approx 150-200g per
person
3 cloves Garlic, finely chopped
3 Tbsp Chopped rosemary
2 Tbsp Olive oil
1 cup White wine
Directions
Preheat oven to 220 deg C.
In a roasting tray, lay out the
parsley and mint, then add the
sliced onions.
Place the butterflied lamb leg
on top of the onions, fat side up
(there should be a thin layer of
fat on one side).
Score the lamb on the side
with the fat in large diagonal
shapes.
Sprinkle over a large pinch of
sea salt, and crack over plenty of
black pepper.
Rub the garlic into the slits
where you’ve scored it, then
sprinkle over the rosemary and
rub that in too.
Drizzle over the olive oil and
rub into the skin.
Place the lamb on a high rack
in the oven and grill for 20-25
minutes (depending on its size)
until the skin crisps and goes
golden.
Remove from oven and add
wine to the tray.
Return the lamb to the oven,
but move it down from the
top shelf to the centre of the
oven. Roast for a further 20
minutes.
Remove from oven, rest for
5-10 minutes, then slice into
thick strips. Serve on a plate of
fresh parsley and sprinkle with
pomegranate seeds. Use the pan
juices and onion to make a gravy
if you wish.
Capsicum
Bags 1kg ...... 3 .99
BAG
new season
CANTErBURY ROCKET
POTATOES ......... 2 .89
KG
(GROWN IN BIRDLINGs FLAT)
CHICKEN
TENDERLOINS 10 .99
KG
BUTTERFLIED
LAMB LEGs........... 16 .99
KG
All our fresh meat is 100% NZ FARMED.
specials VAlid 21ST november - 27th november 2016.
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all occasions
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