The Star: April 27, 2017

The Star Latest Christchurch news at www. .kiwi
Thursday April 27 2017 19
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
TEX-MEX CHICKEN BASKET
WITH KIWIFRUIT SALSA
Ingredients
4 Flat bread wraps, round, multigrain
1 Tbsp Canola oil
1 Onion, diced
500g Chicken
420g Canned tomatoes, with
chilli
1 tsp Chilli, diced
1 can Red kidney beans, rinsed
and drained
1 cup Corn kernels
1 bunch Coriander, or parsley
4 cups Long grain rice, cooked
Salsa
3 Kiwifruit, peeled and diced
3 Tbsp Fresh mint, chopped
1 tsp Lemon juice
Directions
Preheat oven to 180 deg C.
Meanwhile, warm wraps in the
microwave for about 30 seconds,
until pliable.
Press into non-stick metal
moulds to make baskets. Bake
for about 10 minutes, until crisp.
Remove and cool on a wire rack.
Heat oil in a non-stick frying
pan. Add onion, chicken and
diced chilli.
Saute until onion is limp.
Add tomatoes, beans and corn.
Cover and simmer for about 10
minutes, until chicken is cooked.
Thicken, if preferred, with a little
cornflour and water paste. Season
with salt and pepper.
Place rice in the base of each
basket then top with the chicken
mixture. Garnish with coriander
or parsley. Serve with the combined
salsa ingredients.
ONION RELISH
Ingredients
5 Onions, finely sliced
4 cloves Garlic, crushed
1 piece Fresh ginger, a large
piece, grated
1 splash Olive oil
2 Tbsp Mustard
1 Tbsp Fresh thyme, chopped
¼ tsp Turmeric powder
1 Orange, freshly juiced and
zested
1 Tbsp Sugar
3 Tbsp Vinegar
330 ml Beer
Directions
Slowly cook (sweat) the white
onions, garlic and grated ginger
in a little olive oil, stirring constantly
until the onions soften
and caramelise. Add the mustard,
chopped thyme, turmeric
powder, the zest and juice of an
orange, sugar and vinegar and
stir to combine.
Add the beer and simmer
gently until the liquid has all
but evaporated and the mixture
becomes jammy. Remove relish
to sterilised jars, seal and store in
the fridge.
DELISH MARINATED
ORANGES
Ingredients
6 Navel oranges
1 cup Orange juice
3 Tbsp Apricot jam, or marmalade
3 Tbsp Orange liqueur
Garnish
1¼ cups Water
¼ cup Sugar
1 Tbsp Caster sugar
Directions
Simmer the orange juice and
the jam in a saucepan until the
mixture is reduced by half.
Stir in the liqueur and cool.
Thinly peel two oranges and
reserve the peel for the garnish.
Peel the remaining oranges,
removing as much pith as
possible. Place the oranges in a
bowl and pour the cooled sauce
over them. Chill.
To prepare the garnish, cut
the reserved peel into very thin
strips.
Bring one cup of the water
to the boil, add the peel and
simmer for eight minutes. Drain
and rinse in cold water.
Bring the remaining ¼ cup of
water to the boil.
Stir in the sugar, until
dissolved. Add the peel and
simmer for five minutes.
Remove with a slotted spoon
and drain on paper towels.
Toss in the caster sugar.
Reserve the syrup and add to the
oranges when cool.
Top each orange with a little
peel. Excellent served with créme
fraiche.
Royal Gala Apples ... 1 .99
KG
Californian
Navel Oranges ....... 2 .49
kg
Green Kiwifruit 4 .99
kg
Loose Onions .........89 c
KG
Van Rosa Potatoes
NEW SEASON
10kg Bag ......................... 8 .99
bag
lamb leg
Roast ............................ 9 .99
KG
Chicken breast
(skin on) ...................... 9 .99
kg
All our fresh meat is 100% NZ FARMED.
specials VAlid 24th april - 30th april 2017. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION,& MARSHLAND RD
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.
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