10 months ago

The Star: March 23, 2017

38 Thursday

38 Thursday March 23 2017 Latest Christchurch news at www. .kiwi The Star Jim Beam White Label Bourbon or Canadian Club Whisky 1 Litre Oyster Bay 750ml (excl Pinot Noir & Sparkling) Woodstock 7% 330ml 6 Pack Cans Heineken or Monteith's Beer 330ml 12 Pack Bottles Oyster Bay Sparkling 750ml 17 .99 each 36 .99 each 15 .99 each 12 .99 pack 22 .99 pack Black Heart Rum 1 Litre Smirnoff Vodka or Gordon's Gin 1 Litre Label 5 Whisky 1 Litre Jameson Irish Whiskey 1 Litre Jack Daniel's No. 7 Whiskey 1 Litre Vodka Cruiser 5% 275ml 12 Pack Bottles or KGB Lemon 7% 250ml 12 Pack Cans St-Rémy VSOP Brandy 1 Litre 37 .99 each 32 .99 each 33 .99 each 34 .99 each 44 .99 each 49 .99 each 19 .99 pack Woodstock 7% 250ml 12 Pack Cans Jim Beam Gold 7% 250ml 12 Pack Cans Coruba & Cola 7% 250ml 12 Pack Cans Woodstock 5% 330ml 18 Pack Bottles or Cody's 7% 250ml 18 Pack Cans Lion Brown 330ml 18 Pack Cans DB Export Gold, Draught or Tui 330ml 15 Pack Bottles Smirnoff Ice Red 5% 300ml 10 Pack Bottles 23 .99 pack 19 .99 pack 21 .99 pack 24 .99 pack 29 .99 pack 20 .99 pack 21 .99 pack Corona 355ml 12 Pack Bottles Speight's Gold Medal Ale or Summit Lager 330ml 24 Pack Bottles Rekorderlig Cider 500ml Bottles Henry’s guide to that’s the 24 .99 pack 33 .99 pack 4 .99 each Lindauer Range 750ml (excl Special Reserve) 10 .99 each Villa Maria Private Bin 750ml (excl Pinot Noir & Syrah) Villa Maria Private Bin Pinot Noir or Syrah 750ml 15 .99 each 12 .99 each Wither Hills Range 750ml (excl Pinot Noir) Wither Hills Pinot Noir 750ml 17 .99 each 13 .99 each You just can’t beat a sip of your favourite tipple. From whisky to vodka and everything in between, no matter what your drink of choice, you should find it on our shelves! Collect Fly Buys or Airpoints for every $20 spent. CHRISTCHURCH: AVONHEAD • BARBADOES ST • BISHOPDALE • HOMEBASE SHIRLEY • HORNBY • MOORHOUSE AVE • PARKLANDS • ROLLESTON • TOWER JUNCTION • WOOLSTON • YALDHURST • TIMARU • RANGIORA • KAIKOURA • GREYMOUTH • QUEENSTOWN • ALEXANDRA • DUNEDIN • NELSON: RICHMOND Henry’s encourages safe & responsible use of alcohol. Shout prices run from Monday 13th March until Sunday 26th March 2017 or while stocks last.

The Star Latest Christchurch news at www. .kiwi Thursday March 23 2017 39 GREAT food BROUGHT TO YOU BY... Your fresh food people CREAMED WHITE BUTTON MUSHROOM SOUP WITH TRUFFLE FOAM AND BACON TWIST Ingredients 250 ml Mushroom stock 50 ml Olive oil 600g Button mushrooms, chopped 1 Onion, white, diced 2 cloves Garlic, crushed 2 sprigs Thyme 1 Ltr Vegetable stock 50 ml Cream 1 small bunch Flat leaf (Italian) parsley, to garnish 1 packet Streaky bacon, to serve Truffle foam 100 ml Milk 5 ml Truffle oil 1g Agar agar powder Directions Make up mushroom stock with 250ml water and set aside. Heat olive oil in a frying pan and add chopped mushrooms, stir for a minute, add onion, garlic, picked thyme leaves and season with salt and pepper. Add mushroom stock and simmer for around 15 minutes. Add vegetable stock and simmer for a further 15 minutes. Check for seasoning. Blend soup in batches. Add cream and chopped parsley to finish and a little truffle foam (see below) if using. Serve with bacon. Twist lengths, place on baking paperlined tray and cook in a hot oven until crispy. Truffle foam Bring milk to the boil, remove from heat, add truffle oil and powdered agar agar, then sieve and cool. Whisk on high speed until aerated. PUMPKIN CURRY Ingredients 5 Tbsp Oil, alternatively use ghee 1 Pumpkin, deseeded and cut into 2cm cubes 1 tsp Cumin seeds 1 tsp Fennel seeds 1 tsp Mustard seeds 1 tsp Coriander seeds 3 stalks Curry leaves, leaves removed, optional 1 Onion, diced 3 cloves Garlic, chopped 4 cm Ginger, peeled and chopped 1 Red chilli, chopped and deseeded 1 bunch Coriander stalks 1 cup Vegetable stock ¼ cup Coconut cream 1 handful Fresh coriander, to serve 4 servings White rice, to serve Directions Heat oil in a large fry pan over medium heat and add the pumpkin, season with salt and pepper and cook for 10 minutes or until the pumpkin has softened but not completely cooked through. Remove from the oil. Place the cumin, fennel, mustard seeds, coriander seeds and curry leaves in the oil and fry for two minutes or until the spices become more aromatic. Add the onion and cook for five minutes. Return the pumpkin to the pan. In a small food processor, place the garlic, ginger, chilli and coriander stalks. Blend until it becomes a coarse paste. Add this to the pumpkin and spices. Cook for five minutes or until the paste changes colour. Add the stock and simmer for 10 minutes. Add the coconut cream and cook for another two minutes. Serve with fresh coriander leaves and a side of hot rice. White Button Mushrooms 6 .99 kg Orchard Run NZ Bosc Pears .......... 1 .99 kg Sweet Corn ................69 C EACH Pumpkin ......................... 2 .49 each Maris Anchor or Desiree Potatoes 5 kg Bag .. 6 .99 bag Beef RIBEYE Steak . 25 .99 KG LAMB LOIN CHOPS ..... 16 .99 KG Chicken Thigh Cutlets 8 .99 KG All our fresh meat is 100% NZ FARMED. specials VAlid 20TH march - 26TH MARCH 2017. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION,& MARSHLAND RD At we have... Handcrafted saUsages, made instore! ● FLavours for all occasions ● Great for the Barbeque ● Check us out in store for a great range of handcrafted sausages 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. .CO.NZ