The Star: May 10, 2018
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<strong>The</strong> <strong>Star</strong> Latest Christchurch news at www.star.kiwi<br />
Thursday <strong>May</strong> <strong>10</strong> <strong>2018</strong> 37<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
RUMP STEAK WITH BROCCOLI AND KIWIFRUIT SALAD<br />
Ingredients<br />
500g rump steak<br />
½ tsp sea salt<br />
2 cups broccoli<br />
½ tsp fine salt<br />
2 kiwifruit, cut in half and<br />
quarters<br />
2 spring onions, thinly sliced<br />
½ cup capsicum, thinly sliced<br />
¼ cup coriander leaves, finely<br />
chopped<br />
Vinaigrette<br />
2 Tbsp lemon juice<br />
1 tsp sesame oil<br />
1 Tbsp rice bran oil<br />
2 Tbsp soy sauce<br />
1 Tbsp brown sugar<br />
1 garlic clove, crushed<br />
1 Tbsp ginger, grated<br />
Directions<br />
Toss the steaks in olive oil, salt<br />
and pepper. Heat a fry pan and<br />
cook the steaks for 3min each<br />
side.<br />
Transfer to a plate, cover and<br />
rest for 5min. Place the broccoli<br />
and salt in a saucepan. Cover<br />
with boiling water.<br />
Bring to the boil and simmer<br />
for 3min. Drain and refresh<br />
under cold water.<br />
Combine broccoli, kiwifruit,<br />
spring onions, capsicum and<br />
coriander in a bowl.<br />
In a jar, combine the<br />
vinaigrette ingredients. Shake to<br />
combine.<br />
Pour over the salad ingredients<br />
and toss to combine.<br />
Serve steaks with the broccoli<br />
and kiwifruit salad.<br />
PERSIMMON SALAD<br />
WITH ROAST CHICKEN<br />
AND ONIONS<br />
Ingredients<br />
12 baby onions<br />
2 bay leaves<br />
½ cup olive oil<br />
½ cup white wine vinegar<br />
1 Tbsp caster sugar<br />
1 to taste ground black pepper<br />
1 to taste salt<br />
4 handfuls salad greens<br />
3 persimmons<br />
1 cooked whole roast chicken<br />
(cold)<br />
Directions<br />
Preheat the oven to 180 deg<br />
C. Peel the onions and place in a<br />
baking dish. Add the bay leaves<br />
then pour over the olive oil and<br />
vinegar. Stir in the sugar and<br />
season. Bake for about 30min or<br />
until the onions are tender. Let<br />
cool.<br />
Arrange the salad leaves. Peel<br />
and cut the persimmons into<br />
segments. Remove the chicken<br />
from the carcass and break into<br />
roughly torn pieces. Combine<br />
with the leaves and onions.<br />
Drizzle with the left over onion<br />
cooking liquid before serving.<br />
Green Kiwifruit ............................................... 1<br />
Broccoli . ................................................................. 1<br />
Agria Potatoes <strong>10</strong>kg Bag .............. 7<br />
Eve Apples ............................................................... 2<br />
Large Persimmons ........................................ 5<br />
new SEASON<br />
Beef Rump Steak ................................... 12<br />
Premium Beef Mince . .......................... 9<br />
Medium Size Whole<br />
Chickens ............................................................. 8<br />
All our fresh meat is <strong>10</strong>0% NZ FARMED.<br />
specials VAlid 7th may - 13th may <strong>2018</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.<br />
.99<br />
kg<br />
.49<br />
each<br />
.99<br />
bag<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
each<br />
At<br />
we have...<br />
thursday &<br />
friday only<br />
LOOSE<br />
BANANAS .................. 1<br />
BEEF TOPSIDE<br />
ROAST ............................. 9<br />
.99<br />
kg<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>10</strong>th may to 11th may <strong>2018</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION<br />
WWW.<br />
.CO.NZ
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