The Star: October 05, 2017
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
<strong>The</strong> <strong>Star</strong> Latest Christchurch news at www.star.kiwi<br />
Thursday <strong>October</strong> 5 <strong>2017</strong> 33<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
KUMARA, ORANGE AND<br />
PISTACHIO CAKE<br />
Ingredients<br />
1-2 Orange Kumara, medium<br />
size<br />
1 cup Pistachio nuts, shelled<br />
1¼ cups Sugar<br />
4 Eggs<br />
2 tsp Oranges, rind<br />
¼ cup Flour<br />
1 tsp Ground cardamom<br />
Orange drizzle<br />
CARAMELISED ASPARAGUS<br />
AND BACON<br />
Ingredients<br />
16 Asparagus spears<br />
4 rashers Streaky bacon, smoked<br />
2 Tbsp Olive oil<br />
2 Tbsp Maple syrup<br />
1 Tbsp Worcestershire sauce<br />
1 Tbsp Sesame seeds<br />
Directions<br />
Preheat the oven to 190 deg C.<br />
Line a large roasting pan with<br />
baking paper.<br />
Place a wire rack on top.<br />
Snap the tough ends off the<br />
asparagus. Cut the stalks to<br />
measure about 15cm.<br />
If the bacon is thick, run the<br />
blunt edge of a heavy knife along<br />
the bacon to ‘stretch’ it. Take four<br />
spears of asparagus and wrap<br />
the bacon around the bunch.<br />
Place on the rack, bacon ends<br />
down. Repeat with the remaining<br />
asparagus and bacon.<br />
Combine the oil, syrup and<br />
sauce. Brush thoroughly over the<br />
asparagus and bacon.<br />
Bake for 15-20min, until the<br />
bacon is cooked.<br />
½ cup Sugar<br />
¾ cup Orange juice<br />
1 Tbsp Orange marmalade<br />
Directions<br />
Peel kumara and cut into evensized<br />
pieces. Cook in boiling<br />
water for 15min or until tender.<br />
Drain well.<br />
Place saucepan back on the<br />
warm element for 2min to<br />
remove any excess moisture<br />
from kumara.<br />
Push kumara through a coarse<br />
sieve into a bowl. Chop pistachio<br />
nuts finely. Add to kumara with<br />
orange rind.<br />
Separate eggs and beat yolks<br />
with 1/2 cup of measured sugar.<br />
Sift flour and cardamom over<br />
kumara and fold in egg yolk<br />
mixture.<br />
Beat egg whites with<br />
remaining sugar until thick<br />
and glossy. Fold into kumara<br />
mixture.<br />
Line the base of a 20cm cake<br />
tin with baking paper, then pour<br />
over mixture.<br />
Bake at 180 deg C for 45min.<br />
Stand for 15min before cutting.<br />
Cut and serve with orange<br />
drizzle.<br />
Orange drizzle<br />
Place orange juice, sugar and<br />
marmalade in a small saucepan.<br />
Simmer until golden.<br />
NEW SEASON<br />
Asparagus . ..................................... 3 .99<br />
Loose Carrots ...........................<br />
BUNCH<br />
99 C<br />
Eve Apples ........................................ 2 .99<br />
KG<br />
Orange Kumara ............................ 5 .99<br />
kg<br />
Large Pineapples ....................... 2 .99<br />
EACH<br />
Chicken Thigh Cutlets........ 7 .99<br />
kg<br />
Premium Beef Mince ................ 11 .99<br />
kg<br />
Butterflied Lamb Legs ..... 16 .99<br />
kg<br />
KG<br />
locally<br />
grown<br />
PRODUCE<br />
Why do we encourage eating locally grown? It’s simply better –<br />
better tasting, better nutritionally, better for the local economy,<br />
better for the environment and better for your food bill.<br />
Love buying locally.<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 2ND OCTOBER - 8TH october <strong>2017</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD<br />
harewood rd Mon–Fri 8.00am–6.30pm Sat–Sun 8.00am–6pm<br />
Tower junction Mon–Fri 8.00am–6.30pm Sat–Sun 8.30am–6pm<br />
MARSHLAND RD Mon–Sun 8.00am–6:00pm<br />
WWW.<br />
.CO.NZ