Nor'West News: February 27, 2018

NOR’WEST NEWS Latest Christchurch news at www.star.kiwi
Tuesday February 27 2018 13
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
SALMON WITH
MUSHROOMS, BACON AND
OYSTER SAUCE
Ingredients
ROASTED SPICED PUMPKIN
WITH CANDIED CARROTS
AND YOGHURT DRESSING
Ingredients
500g boneless salmon fillets, up
to 600g
4 slices smokey bacon
250g meadow mushrooms
2 cloves crushed garlic
2 Tbsp oyster sauce
2 Tbsp fresh parsley, chopped
1 nutmeg, freshly grated
1 to serve spinach, or a fresh
spinach salad
Directions
Heat the grill to high.
Lay the salmon on a shallow
baking tray, season with
freshly ground black pepper
and top with two of the bacon
slices.
Place under the grill and grill
for about 8min.
The salmon should be slightly
under cooked in the middle
– remember it does keep on
cooking a little after being
removed from the heat source.
Meanwhile, dice the remaining
bacon slices and place in a frying
pan over a high heat and pan-fry
until crisp.
Add the mushrooms and panfry
until golden.
Reduce the heat to medium,
add the garlic and pan-fry for a
further 30sec.
In a small bowl, combine the
oyster sauce with ¼ cup of hot
water.
Pour into the frying pan and
blend well, stir through the
parsley.
Remove the salmon from the
grill, remove the bacon and place
on a warmed serving platter.
Pour over the mushroom sauce
and grate over a little nutmeg.
Serve with wilted spinach or a
fresh spinach salad.
Pumpkin
1 tsp cumin
1 tsp coriander
½ tsp turmeric
¼ tsp chilli flakes
2 Tbsp olive oil
¼ crown pumpkin, peeled and
sliced
20g butter
2 large carrots, grated
½ orange, zest
2 Tbsp sugar
1 tsp vinegar
Garnish
1½ cups microgreens, or salad
greens
½ cup pumpkin seeds, roasted
Dressing
½ cup plain unsweetened
yoghurt
¼ cup chopped fresh herbs
1 Tbsp lemon juice
Directions
Preheat an oven to 180 deg C.
Line a roasting tin with baking
paper.
In a small bowl combine
cumin, coriander, turmeric and
chilli flakes. Place pumpkin on
baking paper and sprinkle over
the spices and oil. Massage into
the pumpkin. Bake for 30min
until cooked.
Melt butter in a flying pan.
Add carrots and cook for 5min
until soft. Add zest and sugar
and continue to cook for 5min
until sticky. Add vinegar, salt and
pepper.
Mix yoghurt, herbs, juice and
salt and pepper in a small bowl.
Place pumpkin on a platter.
Scatter over the carrots, greens
and seeds and dress. Serve hot or
cold.
Bananas ............................................................. 1
Sweet Corn on the Cob ......................
400g Meadow Mushrooms ...... 3
1KG Southland
Bagged Carrots ..................................... 1
Large Crown Pumpkins ............... 3
Beef Porterhouse Steak ....... 24
Fresh Lamb Leg Roast ............... 10
Fresh Whole Chicken (Large) ... 9
Beef Tri Tip ....................................................... 14
Mt Cook Alpine
Whole Salmon Fillet................... 34
All our fresh meat is 100% NZ FARMED.
specials VAlid 26th february - 4th March 2018. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.
harewood rd Mon–Fri 8.00am–6.30pm Sat–Sun 8.00am–6pm
Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm
WWW.
.99
KG
59 c
.99
BAG
EACH
.99
BAG
.99
EACH
.99
kg
.99
kg
.99
each
.99
kg
.99
kg
At
we have...
local FRESH produce
everyday
in season nOW
SUMMER
Apricots, Nectarines, Plu ms,
Cherries, Strawberries, Raspberries,
Blackberries a nd more!
HAREWOOD RD
800 Harewood Rd (Airport end)
Monday–Friday 8:00am–6:30pm
Saturday–Sunday 8:00am–6:00pm
Phone: 359 2772
.CO.NZ
TOWER JUNCTION
4/4 Troup Drive, Addington
Monday–Friday 8:00am–7:00pm
Saturday–Sunday 8:30am–6:00pm
Phone: 341 1110