11 months ago

The Star: May 11, 2017

26 Thursday

26 Thursday May 11 2017 Latest Christchurch news at www. .kiwi The Star Readers’ photos If you want to win a double movie pass – get clicking. Each week The Star will give away a double movie pass to the best photo sent in by a reader. Send your photos to Put ‘photo competition’ in the subject line and include your name, address and phone number REFLECTION: Jemima Benge, Opawa. WINNER: Anastasiya Korzh, Waltham. MONA VALE: lulu Sun, Ilam. PARACHUTE: Robyn Hewland, Upper Riccarton. SUNSET: Justin Heaney. MotheR’s Day FREE GIFT WITH PURCHASE* RRP $ 44! We’re giving away 50 pairs of Swarovski Elements earrings every day until Mother’s Day! 8–14 MAY 2017 Simply spend $50 or more at any participating store and the first 50 customers per day will receive a pair of earrings! HORNBY 409 Main South Road | OVER 50 STORES | RECEIPTS ARE ONLY VALID FOR ONE FREE GIFT ON THE DAY THE RECEIPT IS DATED. SUBJECT TO AVAILABLITY. *Terms and conditions apply. See in-store for details.

The Star Latest Christchurch news at www. .kiwi Thursday May 11 2017 27 GREAT food BROUGHT TO YOU BY... Your fresh food people ROASTED PEARS WITH HAZELNUT, DARK CHOCOLATE AND LEMON ZEST Ingredients ¼ cup Caster sugar 2 Lemons, to give three tsp finely grated zest ¼ cup Unsalted butter, softened ⅔ cup Hazelnut, blanched and chopped ⅓ cup Dark chocolate, chopped 6 Pears 1½ cups Marsala or Ginger Wine 1 to serve Whipped cream, or lightly sweetened creme fraiche Directions Preheat oven to 185 deg C. In a bowl, mix three tablespoons sugar, two teaspoons grated lemon zest, the soft unsalted butter, chopped blanched hazelnuts and chopped dark chocolate. Peel pears, slice in half and scoop out the seeds to make a well. Trim the base of each, enabling them to sit flat in a greased baking dish. Sprinkle each half pear with Marsala or Ginger Wine. Spoon the filling into the centre of each pear, and sprinkle well with the remaining Marsala and castor sugar. Bake for 45-50 minutes or until done. The pears are cooked when a skewer can be easily inserted into the thickest part. Sprinkle the last tsp of lemon zest over the warm pears, and serve with semi-whipped cream or crème fraîche. PARSNIP AND APPLE SOUP WITH PARSNIP RIBBONS Ingredients 1 Tbsp Butter 1 Onion, large, finely chopped 800g Parsnips, peeled and chopped 2 Apples, large, cored and chopped 1½ Ltr Chicken stock, or vegetable 4 Tbsp Cream 1 Parsnip, extra 1 to taste Salt & freshly ground pepper 1 Vegetable oil Directions Melt the butter in a large saucepan. Add the onion and cook over a very low heat for about 20 minutes until it’s soft and barely coloured. Add the parsnip and apple, then cook for five minutes, stirring frequently. Add the stock and simmer gently for about 45 minutes. Allow to cool a little, then purée using a stick blender or food processor. Reheat to serve, adding the cream and salt and pepper to taste. To make the parsnip chips, peel the parsnip, then use the peeler to make long, thin strips. Heat about 3cm of vegetable oil in a pan, then add the parsnip strips in batches, frying until golden. Drain on paper towels, then use as a garnish. WATERCRESS AND BROCCOLI WITH FETA AND ROAST GARLIC Ingredients 50g Butter 1 Onion 1 Carrot 1 Potato 2 Bay leaves 500g Broccoli, chopped 1 Ltr Vegetable stock, or chicken 2 Garlic 1 bunch Watercress 1 to taste Salt & freshly ground pepper 100g Feta Directions Melt the butter in a large pot. Add the diced onion, carrot, potato and bay leaves. Stir for two to three minutes to soften. Add the broccoli and the stock then simmer just until the broccoli is tender. Meanwhile, preheat the oven to 200 deg C, slice the garlic in half, drizzle with a little olive oil and roast until the cloves are soft, about 30 minutes. Add the watercress, turn off the heat and cover. Leave for three minutes to wilt the watercress then season and purée. Ladle into warm bowls and top with the roasted garlic gloves and crumbled feta. Serve with crusty warmed bread and butter. Winter Nelis Pears ... 1 .49 KG NZ Rose or Braeburn Apples ........ 1 .49 KG Broccoli .......................... 1 .99 EACH Parsnips ........................... 2 .99 KG Value White Potatoes 5kG .................. 4 .99 BAG Fresh Roast Chicken Size 18 ................. 8 .99 EACH Rolled Beef Roast ... 9 .99 KG All our fresh meat is 100% NZ FARMED. specials VAlid 8TH MAY - 14TH MAY 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–7.00pm Sat–Sun 8.30am–6pm MARSHLAND RD Mon–Sun 8.00am–6:00pm WWW. At local FRESH produce everyday in season now APPLES Royal Gala, Braeburn, Rose, Beauty, Gra nny Smith, Eve, Ora nge Cox, Jazz PEARS Taylors Gold, Nashi, Bosc, Packha m, Doyenne du Comice. .CO.NZ