The Star: June 15, 2017

The Star Latest Christchurch news at www. .kiwi
Thursday June 15 2017 27
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
MANDARINS IN CARAMEL
SAUCE
Ingredients
8 Mandarins
1 cup Caster sugar
1 cup Water
1 handful Mint leaves, to ganish
1 pot Creme fraiche, to serve
Directions
Peel mandarins and set aside.
Into a small pot place sugar
and water.
Slowly bring to a simmer
and continue to cook for 10-15
minutes until mixture starts to
turn a caramel colour.
At this stage keep a close eye
on it. It will brown very quickly.
When it is a caramel colour
remove from heat and add ¼-½
cup water.
It may spit a bit at you, so do
this carefully.
Stir until syrup is clear. Cool.
Place mandarins in glasses and
pour over caramel sauce.
Decorate with mint leaves
and serve creme fraiche on the
side.
SILVERBEET WITH
PUMPKIN, PINENUTS AND
LENTILS
Ingredients
500g Pumpkin, peeled and sliced
2 tsp Brown sugar
1 Tbsp Butter, melted
1 Tbsp Sherry vinegar
3 Tbsp Olive oil
½ tsp Nutmeg, (freshly grated)
2 Tbsp Pine nuts
3 stalks Silverbeet
1 cup Brown lentils, cooked
Directions
Preheat the oven to 180deg
C. In a large bowl, add the
pumpkin, sugar, butter and
vinegar. Add two Tbsp of olive
oil, nutmeg, then season and toss
all together.
Grease an oven tray, add
the pumpkin and bake for 45
minutes. Meanwhile, toast the
pinenuts over a gentle heat until
coloured – approximately five
minutes.
Slice the silverbeet. Heat
a large frying pan, add one
Tbsp of olive oil and then the
silverbeet, season and stir-fry
for 10 minutes. To serve, plate
the pumpkin, alternating with
the silverbeet then spoon over
the lentils and finish with a
scattering of pinenuts.
GLUTEN-FREE LEMON
BISCUITS
Ingredients
100g Butter
½ cup Sugar
1 Egg
2 cups Rice flour
2 Lemons
½ cup Gluten-free icing sugar to
decorate
Directions
Preheat oven to 170deg C.
Beat the butter and sugar until
pale and creamy, add the egg and
beat well. Mix in flour and one
tablespoon of grated lemon rind.
Roll mixture into small balls
and place on a lined baking tray.
Gently press biscuits with a fork
dusted with rice flour.
Bake for 15 minutes until
lightly golden and firm. Cool on
a wire rack, dust with icing sugar
and sprinkle with 1 tablespoon
lemon rind when cool.
Bananas ............................ 1 .79
kg
Satsuma Mandarins .... 2 .99
kg
NZ Meyer Lemons .......... 2 .99
kg
Silverbeet ........................ 2 .49
Red Yams ........................... 4 .99
kg
Beef Corned
Silverside ........................ 7 .99
kg
Chicken Thigh
Cutlets .............................. 7 .99
kg
Lamb Shoulder
chops ................................... 11 .99
kg
All our fresh meat is 100% NZ FARMED.
specials VAlid 12th june - 18th june 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.
bunch
At
check out our end
of week special!
thursday &
friday only
australian navel
oranges 1 .99
..................... kg
WHILE STOCKS LAST!
specials VAlid 15th june - 16th june 2017. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD
.CO.NZ