The Star: April 19, 2018
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<strong>The</strong> <strong>Star</strong> Latest Christchurch news at www.star.kiwi<br />
Thursday <strong>April</strong> <strong>19</strong> <strong>2018</strong> 27<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
HORSERADISH AND<br />
BACON BOLAR ROAST<br />
WITH CARROTS<br />
Ingredients<br />
1¼ kg beef, bolar<br />
2 cloves garlic, crushed<br />
3½ Tbsp horseradish, grated<br />
from a jar<br />
6 rashers streaky bacon, rindless<br />
3 Tbsp olive oil<br />
3 Tbsp plain flour<br />
700g carrots<br />
¾ cup red wine<br />
½ cup beef stock, choose a good<br />
quality one<br />
Directions<br />
TURMERIC, PUMPKIN AND<br />
POTATO CURRY<br />
Ingredients<br />
750g pumpkin<br />
750g potatoes<br />
2 Tbsp oil<br />
1 red chilli<br />
1 red onion<br />
1 piece fresh ginger<br />
2 garlic cloves<br />
1 tsp ground coriander<br />
1 tsp turmeric<br />
1 tsp cumin<br />
3 Tbsp fish sauce<br />
1 Tbsp brown sugar<br />
2 tsp lemongrass<br />
800 ml coconut milk<br />
1 Tbsp lemon juice<br />
1 Tbsp tomato paste<br />
1 to garnish coriander<br />
Directions<br />
Heat oil in a large saucepan and<br />
gently cook chilli, onion, ginger<br />
(grated) and garlic for 5min.<br />
Add coriander, turmeric and<br />
cumin and stir for 1min.<br />
Add fish sauce, brown sugar,<br />
lemongrass, coconut milk, lemon<br />
juice, tomato paste, pumpkin and<br />
potatoes. Bring to the boil and<br />
simmer until potatoes are just<br />
tender.<br />
Serve with rice and garnished<br />
with coriander leaves.<br />
Preheat the oven to 200 deg<br />
C. Lightly oil a roasting pan<br />
just large enough to hold the<br />
prepared bolar and carrots.<br />
Wipe the meat dry with paper<br />
towels. Rub with the crushed<br />
garlic and sprinkle with black<br />
pepper. Spread the horseradish<br />
evenly over the meat. Overlap<br />
the rashers of bacon evenly over<br />
the top so the horseradish is<br />
covered. Place in the roasting<br />
pan. Drizzle bolar and carrots<br />
with the remaining oil. Place the<br />
flour in one corner of the pan to<br />
brown during cooking.<br />
Roast for 10min then cover<br />
loosely with foil and reduce<br />
the temperature to 160 deg C.<br />
Continue roasting for two hours<br />
removing the foil during the last<br />
15min of cooking.<br />
Place the meat and carrots on<br />
a warm serving dish. Cover with<br />
foil and rest for 10-15min.<br />
Meanwhile, place the wine<br />
and stock in the pan. Whisk<br />
together with the flour. Simmer,<br />
stirring, until thickened. Add<br />
a little extra horseradish, if<br />
preferred.<br />
Brushed Agria Potatoes 5kg ...... 4<br />
Loose Carrots ................................................. 1<br />
Jumbo Crown Pumpkins ....................... 2<br />
Californian Navel Oranges .... 3<br />
Large Feijoas ..................................................... 4<br />
WHOLE LAMB LEG ROAST ............ 9<br />
WAITOA FREE RANGE<br />
WHOLE CHICKEN ......................................... 6<br />
BEEF BOLAR ROAST .............................. 10<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 16th APRIL - 22nd april <strong>2018</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.<br />
.99<br />
bag<br />
.49<br />
kg<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 />
At<br />
we have...<br />
thursday &<br />
friday only<br />
EVE APPLES 2 ..................<br />
WRAPPED ICEBERG<br />
LETTUCE 1 .............................<br />
ECLIPSE TASTY<br />
CHEESE 9 ................................<br />
.99<br />
kg<br />
.99<br />
EACH<br />
.99<br />
kg<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 />
WHILE STOCKS LAST!<br />
specials VAlid <strong>19</strong>th april to 20th april <strong>2018</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION<br />
WWW.<br />
.CO.NZ
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