10 Tuesday <strong>January</strong> 2 <strong>2018</strong> COMMUNITY NEWS BRIDALSHOW 25th March, <strong>2018</strong> 10am – 3pm Air Force Museum of NZ 45 Harvard Ave, Wigram, Christchurch 2x Fashion parades showcasing the latest Bridal styles. All the experts under one roof. www.withthisring.kiwi for tickets
COMMUNITY NEWS Tuesday <strong>January</strong> 2 <strong>2018</strong> 11 GREAT food BROUGHT TO YOU BY... Your fresh food people PEACH TRIFLES Ingredients 4 Tbsp orange liqueur, or peach schnapps 6 white peaches 1 banana 1 cup vanilla custard 200g sponge cakes ¾ cup passionfruit pulp ¾ cup whipped cream Directions Halve, peel, stone and thinly slice the peaches. Combine the schnapps with the custard. Cut the sponge into 2cm cubes. Place some sliced peaches in the base of six individual serving dishes or drinking glasses. Spoon a little passionfruit pulp over the top. Add some cubes of cake. Top with the custard, smoothing with a spoon. Add some whipped cream and smooth the top. Carefully place more peach slices and sliced banana on top and drizzle with a little more passionfruit pulp. LAMB CHOPS WITH MINT SAUCE AND CRUSHED PEAS Ingredients 4 lamb shoulder chops Marinade 2 Tbsp olive oil ⅓ cup honey ½ cup fresh mint, chopped 2 Tbsp white wine vinegar ½ tsp salt Crushed peas 2 cups frozen peas 3 mint leaves, finely chopped 25g butter ½ tsp salt ½ tsp pepper 2 Tbsp creme fraiche Directions Mix together all marinade ingredients and cover the lamb with it. Leave to marinate for one hour or overnight. Preheat the oven to 190 deg C. Place the lamb chops in a roasting tray and cook for 7min then turn over and cook for a further 7min or until cooked through. Blanch the peas for 5min, drain and add the mint to the peas. Using a potato masher, lightly crush the peas with the butter and season with salt and pepper. To serve, cover the peas with a dollop of the creme fraiche and plate with the lamb chops. Bananas ........................................... 1 .99 kg Broccoli ............................................... 1 .49 each Fancy Lettuce .................................... 1 .99 each White Peaches ................................. 4 .99 kg NEW SEASON Pomegrante .................................. 1 .49 each Beef rump Kebabs 5 pack ... 9 .99 each Lamb Shoulder Chops ........ 12 .99 kg Angus Beef Burgers or Meatballs ................................... 8 .99 kg All our fresh meat is 100% NZ FARMED. specials VAlid 3rd january - 7th january 2017. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION. harewood rd Wednesday 27th-8am-6:30pm, Thursday 28th-8am-6:30pm, Friday 29th - 8am-6:30pm, Saturday 30th-8am-6pm, Sunday 31st-8am-6pm Tower junction Wednesday 27th - 9am-6pm, Thursday 28th - 9am-6pm, Friday 29th - 9am-6pm, Saturday 30th - 9am - 6pm, Sunday 31st 9am-6pm Watermelon Stra wberry Cooler Ma kes 2 a pproxi mately 8-ou nce drinks Y ou’ ll n eed: 4 cu ps cu bed watermelon 1 cu p hulled stra wberries 1/2 peeled li me (or juice from 1/2 li me) 2 tea spoons chia seeds 6 mint leaves, plu s more for ga rnish Ice (option al) At we have all the ingredients to make... refreshing mocktail recipes Directions: If using juicer: Juice the watermelon, stra wberries, a nd lime according to juicer’s instructions. Discard the pulp. If using blender or food processor: Blend the watermelon, stra wberries, a nd lime u ntil smooth. Strain through a sieve, pushing the juice through with a spatula. Discard the solids. 1. Mix the chia seeds into the juice a nd refrigerate for a bout 15 minutes to let the chia seeds swell. 2. Muddle 3 mint leaves in the bottom of each glass. F ill glasses with ice (optional). Stir the juice to break up the chia seeds, pour into glasses, a nd serve. 3. In a large jar or pitcher, combine tea, cinnamon sticks, pomegranate juice, ora nge juice, ora nge, lemon, lime, a nd apple. Refrigerate for at least 1 hour a nd preferably overnight. 4. Just before serving, stir in carbonated water. Serve in glasses over ice. Non-Alcoholic Sa ngria Serves 8 Y ou’ ll n eed: 2 cu ps boiling water 2 bla ck tea ba gs (or 2 tea spoons loose-leaf tea in a n infu ser; decaf tea is fine) 2 cin n a mon sticks 1/2 cu p su ga r 3 cu ps pomegra n ate juice 1 cu p freshly squ eezed ora nge juice 1 mediu m ora nge, sliced into thin rou nds 1 mediu m le mon, sliced into thin rou nds 1 mediu m li me, sliced into thin rou nds 1 mediu m a pple, cored a nd cut into 1/2-inch chu nks 3 cu ps Soda water Directions: Pou r the boiling water over tea ba gs a nd cin n a mon sticks a nd steep for 5 minutes. Disca rd tea ba gs a nd stir in su ga r to dissolve. WWW. .CO.NZ
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