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NOR’WEST NEWS Latest Christchurch news at www.star.kiwi<br />
Tuesday <strong>January</strong> <strong>30</strong> <strong>2018</strong> 13<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
APPLE, MANGO AND RADISH SLAW<br />
Ingredients<br />
3 royal gala apples<br />
1 large mango<br />
6 radishes<br />
¼ cup mint leaves, sliced<br />
2 Tbsp lemon juice<br />
2 Tbsp olive oil<br />
⅓ cup hazelnut<br />
Directions<br />
Carefully slice apples into<br />
matchsticks using a<br />
mandolin, or with a large sharp<br />
knife.<br />
Peel and dice mango, slice<br />
radish and place in a bowl with<br />
apple. Add mint, lemon juice<br />
and olive oil.<br />
Lightly season with salt,<br />
gently mix, and then sprinkle<br />
hazelnuts on top.<br />
SALMON IN WHITE MISO WITH CUCUMBER<br />
Ingredients<br />
400g salmon (two fillets), skin on<br />
4 pinches sea salt<br />
1 lemon, zested and juiced<br />
1 lemon, sliced for garnish<br />
3 sprigs fresh coriander<br />
200 ml vinegar, sushi<br />
1 telegraph cucumber, seeded<br />
and sliced<br />
1 piece ginger, 10cm, grated and<br />
the juice squeezed out<br />
1 ruby grapefruit<br />
200g white miso paste, sweet<br />
2 Tbsp black sesame seeds<br />
4 Tbsp sake<br />
Directions<br />
Combine the miso paste, the<br />
pulp and juice of the grapefruit,<br />
the ginger juice, the lemon zest<br />
and juice and the sake to form a<br />
wet-textured marinade.<br />
Marinate the fillets for 3-4<br />
hours.<br />
Combine the cucumber and<br />
sea salt in a small bowl and leave<br />
to stand for about 10min.<br />
1kg PP Capsicums ............................. 3<br />
Royal Gala Apples ................... 2<br />
NEW SEASON<br />
Large Telegraph<br />
Cucumbers .................................................... 1<br />
Cherry Tomatoes ............................ 1<br />
Bunched Radish ............................... 1<br />
Beef rump Steak .............................. 13<br />
Chicken Drumsticks ................... 4<br />
The cucumber will soften and<br />
juice will come out. Gently wash<br />
off the excess salt and discard the<br />
juice.<br />
Pour over the vinegar and<br />
sesame seeds, then mix in the<br />
coriander.<br />
When ready to serve, cook<br />
the salmon under a pre-heated<br />
grill (or over the charcoal grill)<br />
for about 8min or until the miso<br />
begins to caramelise on the<br />
edges.<br />
Serve warm with the pickled<br />
cucumber and the lemon slices.<br />
.49<br />
kg<br />
.99<br />
kg<br />
.99<br />
each<br />
.49<br />
punnet<br />
.49<br />
bunch<br />
.99<br />
kg<br />
.99<br />
kg<br />
At<br />
we have...<br />
Handcrafted saUsages,<br />
made instore!<br />
• FLavours for<br />
all occasions<br />
• Great for a quick and<br />
tasty meal<br />
• BEEF, PORK, LAMB,<br />
VENISON AND CHICKEN<br />
• Check OUT OUR AWARD<br />
WINNING BOEREWORS<br />
SAUSAGES<br />
Salmon Whole Fillets . ........ 34<br />
.99<br />
kg<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 29th january - 4th february 2017. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.<br />
harewood rd Mon–Fri 8.00am–6.<strong>30</strong>pm Sat–Sun 8.00am–6pm<br />
Tower junction Mon–Fri 8.00am–6.<strong>30</strong>pm Sat–Sun 8.<strong>30</strong>am–6pm<br />
WWW.<br />
.CO.NZ
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