The Star: April 05, 2018
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<strong>The</strong> <strong>Star</strong> Latest Christchurch news at www.star.kiwi<br />
Thursday <strong>April</strong> 5 <strong>2018</strong> 25<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
PORK MEDALLIONS WITH<br />
PINEAPPLE AND GINGER<br />
Ingredients<br />
1 to taste salt and freshly ground<br />
pepper<br />
500g pork fillets<br />
10g butter<br />
1 dash vegetable oil<br />
1 red capsicum<br />
¼ pineapple<br />
½ cup dry white wine<br />
3 cm fresh ginger<br />
½ tsp cinnamon<br />
1 red chilli<br />
2 Tbsp fresh coriander<br />
Directions<br />
Season pork (cut into<br />
medallions) with salt and pepper.<br />
Heat a nonstick frying pan,<br />
add a film of oil and brown pork<br />
medallions in batches for 2-3min<br />
on each side.<br />
Remove pork to a plate and<br />
keep warm.<br />
In the same pan, over medium<br />
heat, melt butter. Add strips of<br />
red capsicum and stir-fry until<br />
tender.<br />
Reduce heat to low and add<br />
sliced pineapple and juice, wine,<br />
ginger, chilli and cinnamon.<br />
Gently simmer, stirring often,<br />
until liquid is reduced by half.<br />
Return pork medallions to the<br />
pan, turning to coat each piece<br />
with the sauce.<br />
Serve pork, spoon sauce on top<br />
and sprinkle with coriander.<br />
CAULIFLOWER, BROCCOLI<br />
AND CORIANDER<br />
FRITTERS<br />
Ingredients<br />
¾ cup self raising flour<br />
1 tsp curry powder<br />
1 tsp chilli, diced<br />
½ tsp mixed spice<br />
½ tsp salt<br />
1 small onion, finely diced<br />
½ cup water, or more if needed<br />
200g cauliflower<br />
100g broccoli<br />
¾ cup coriander, leaves and<br />
stems, finely chopped<br />
1 red capsicum, seeded/diced<br />
4-5 Tbsp rice bran oil<br />
Directions<br />
Place the flour in a bowl<br />
with the spices, salt and onion.<br />
Add enough water to make a<br />
medium-thick batter.<br />
Add the cauliflower, broccoli,<br />
coriander and capsicum just<br />
before frying.<br />
Heat half the oil in a nonstick<br />
frying pan.<br />
Take two tablespoons of the<br />
vegetable mixture to make<br />
each fritter. Fry in batches on<br />
medium heat until<br />
the base is golden.<br />
Flip over and<br />
continue cooking<br />
until golden. Flip<br />
over once again and<br />
check for doneness.<br />
<strong>The</strong> cauliflower<br />
should still be a<br />
little crisp.<br />
Drain on paper<br />
towels and keep<br />
warm in the oven<br />
while preparing the<br />
remaining fritters<br />
Great served with<br />
yoghurt combined<br />
with finely chopped<br />
mint.<br />
Fresh Broccoli . ....................................... 1<br />
Whole Cauliflower .................................. 3<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 3RD APRIL - 8TH april <strong>2018</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.<br />
harewood rd Mon–Fri 8.00am–6.30pm Sat–Sun 8.00am–6pm<br />
Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm<br />
.49<br />
each<br />
.49<br />
each<br />
King Sweetie Capsicums (Twin Pack) 1 .99<br />
pack<br />
Tropical Gold Pineapples .. 2<br />
loose Green Kiwi fruit ................... 3<br />
new SEASON<br />
BEEF TOPSIDE ROAST ..................... 9<br />
LAMB LOIN CHOPS ................................. 19<br />
FRESH PORK FILLETS ............................ 19<br />
CHICKEN DRUMSTICKS .......................... 3<br />
.99<br />
each<br />
.99<br />
KG<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
we have...<br />
thursday &<br />
friday only<br />
WHILE STOCKS LAST!<br />
specials VAlid 5th april to 6th april <strong>2018</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION<br />
At<br />
whole<br />
cauliflower .............. 1<br />
Butterfly<br />
chicken ............................. 7<br />
.99<br />
each<br />
.99<br />
each<br />
WWW.<br />
.CO.NZ
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