Pegasus Post: February 13, 2018

PEGASUS POST Latest Christchurch news at www.star.kiwi
Tuesday February 13 2018 13
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
POACHED EGG MOIST ORANGE CAKES
Ingredients
1 naval orange, large
¼ cup caster sugar
1 Tbsp cider vinegar
8 eggs
185g ground almonds
185g white sugar
1 tsp baking powder
Directions
APRICOT AND ALMOND
STUFFED CHICKEN
BREASTS
Ingredients
4 chicken breasts
410g apricots
2 cloves garlic
2 Tbsp olive oil
1 lemon
0.01 to taste salt and freshly
ground pepper
⅓ cup almond flakes
Directions
Heat oven to 210 deg C. Lay
chicken breasts on a board.
Cut a deep slit in one side of
each chicken breast to create a
good-sized pocket.
Insert two or three apricot
halves into each slit.
Transfer chicken to a low-sided
oven pan.
Combine crushed garlic, olive
oil, and juice of one lemon in a
bowl, then drizzle lightly all over
chicken and season with salt and
pepper.
Roast for 15min. Remove
from oven, scatter chicken with
almonds, then return to the oven
to roast for a further 5min. Serve
immediately.
Place the orange – with skin
on – in a deep saucepan and
cover with cold water. Stir in the
caster sugar. Slowly bring to a
simmer.
Cover and cook for 1½ hours,
turning occasionally. Remove
from the syrup and cool until
able to handle.
Cut into quarters and discard
any pips.
Meanwhile, bring a large
frying pan of water to a simmer.
Add the vinegar. Carefully
break in 3 eggs. Poach until just
cooked. Cool a little.
Preheat the oven to 160 deg
C. Lightly butter a 12-hole
muffin pan, preferably one with
straight sides.
Place the ground almonds,
sugar and baking powder into a
food processor. Add the orange
quarters, the five whole eggs
and the three poached eggs.
Blend, until smooth.
Pour the mixture into the
prepared muffin holes almost to
the top.
Bake for 40min, until a
skewer inserted in the centre
comes out clean.
Turn out onto a wire rack to
cool.
Great served topped with a
little mascarpone or whipped
cream and sprinkled with finely
grated orange rind.
Classic Medley
& Sunburst Tomatoes ...............99 c
californian Navel Oranges .... 2
Apricots .................................................................. 5
AUStralian Red
& Green Seedless Grapes ... 6
Local Free Range
Eggs(12 Pack) ....................................................... 5
Butterfly Lamb Legs .................. 16
Chicken Breast (Skin on) . ...........
All our fresh meat is 100% NZ FARMED.
specials VAlid 12th february - 18th february 2017. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.
punnet
.99
kg
.99
kg
.99
kg
.99
pack
.99
kg
8 .99 kg
At
we have...
THE BEST BBQ KEBABS
• CHECK US OUT INSTORE FOR A GREAT RANGE
• MAKE YOUR KEBABS GO THE EXTRA
MILE BY ADDING CAPSICUMS, RED ONIONS
AND MUSHROOMS
Teriya ki K e ba bs
Ingredients
800g chicken breast or beef
steak cut into small cu bes
Oil
Skewers
Teriya ki Marinade
1/2 cup mirin
1/4 cup soy sa u ce
2 tbsp le mon juice
2 tbsp brown sugar
2 cloves garlic, crushed
1 tbsp fresh ginger
1 tbsp sesa me seeds
Method
Heat BBQ or oven to 180 degrees. In a large bowl
combine together all marinade ingredients. Next
add marinade to cu bed chicken. Cover a nd leave to
marinade for at least 30 minutes. Soak small skewers in
cold water for 20 minutes.
Thread chicken onto skewers.
Place on the BBQ or in the oven to cook.
Serve.
harewood rd Mon–Fri 8.00am–6.30pm Sat–Sun 8.00am–6pm
Tower junction Mon–Fri 8.00am–6.30pm Sat–Sun 8.30am–6pm
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