The Star: June 21, 2018

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34 Thursday June 21 2018 Latest Christchurch news at www.star.kiwi The Star GREAT food BROUGHT TO YOU BY... Your fresh food people KUMARA CORNED BEEF HASH Ingredients 2 medium white potatoes, diced 1 large orange kumara, diced 1 tsp salt 1 tbsp butter 1/2 onion, diced 1/4 cup corned silverside juice, use more if needed 1-1/2 cups of diced corned beef silverside 1/4 tsp paprika Eggs if desired Directions Cut and peel 2 cups of white diced potatoes and 2 cups of kumara. Rinse the potatoes well then add to a large pot of water. Add 1 tsp of salt to the water and boil on high for 15min until potatoes are just cooked. Drain and set aside. In a large frying pan add butter and melt on medium heat then add 3 tablespoons of corned beef juice; add 1/2 onion diced and diced corned beef. Simmer on low for 5min. Add potato mixture and paprika to the pan. Bump the heat up to high and cook for 5min (keeping the potato mixture on top). Mix the potatoes with the meat and flip over. Smash down with a spatula and cook for an additional 5min. Add the remaining one tablespoon of corned beef juice and more butter if needed. Cook for 5min more (the hash should be crispy but not burnt). Serve with or without a fried egg on top. ITALIAN BEEF WITH PESTO Ingredients 500ml tamari sauce 1.2-1.5kg beef porterhouse steak 250ml cider vinegar 1 red chilli, moderately hot 12 garlic cloves, peeled ¼ cup mustard, seed style ½ tsp salt ½ tsp cracked black pepper 350ml olive oil 3 courgettes, diced ½ cup silverbeet, or chard, about 400g, shredded finely, stems and all, and washed well 2 beetroot, medium-sized, raw, peeled and finely diced Pesto 10 garlic cloves, peeled 3 cups fresh basil, leaves, loosely packed 1 cup fresh mint, leaves, loosely packed 1 cup flat leaf (Italian) parsley, leaves, roughly chopped 500ml olive oil 1 cup parmesan cheese, finely grated 1 cup pine nuts, lightly toasted to golden brown in a dry pan, and left to cool Directions Marinate the beef for at least two days before you eat this dish. Put the tamari, the first amount of cider vinegar, the chilli and six cloves of the garlic into a blender and puree to a fine consistency for 30sec. Lay the fillets in a long dish, just large enough to hold it, and pour the marinade over it, cover with cling film and place in the fridge. Every 12 hours, turn the beef over to expose all of it to the marinade. It can be left to marinate for up to a week. Just before you cook the beef, take it out of the marinade and drain well, then dry with a clean cloth. Leave to sit until you’re ready to cook it. Put the remaining garlic, the seed mustard, the second amount of cider vinegar, salt, pepper and olive oil into a food processor, purée for 30sec and pour into a large bowl. Bring a large pot of salted water to the boil, add the chard and stir well. After 30sec add the courgettes and stir, and after 1min drain it all through a colander, (the chard and courgettes can be steamed if you prefer). Tip the hot vegetables into the bowl with the garlic dressing and stir well, add the beetroot and stir that in, then leave the bowl in a warm place. For the pesto, put the garlic, herbs, olive oil and pine nuts in a food processor and purée to a coarse paste, but be careful not to overwork it. Turn into a mixing bowl and stir in the parmesan. Stir in a little more olive oil to get the consistency you want. Set aside. Heat up a grilling skillet or grill to a high heat. Lightly oil the fillets and, for the best flavour, grill for no more than 2min on each side. As it’s marinated the beef won’t need a lot of cooking, but of course if you like your meat well done, then cook it so. Serve the grilled beef on top of the warm chard salad and dollop the pesto on top. 5kg Brushed Agria Potatoes ............................................................... 4 .99 each At we have... Orange Kumara ........................................ 5 Eve Apples .......................................................... 2 Courgettes ........................................................ 7 .99 kg .99 kg .99 kg THURSDAY & FRIDAY only Australian Navel Oranges ....... 2 Beef Porterhouse Steak ....... 19 Beef Corned Silverside .......................... 7 Chicken Breasts (Skin On) ......... 7 All our fresh meat is 100% NZ FARMED. specials VAlid 18th june - 24th june 2018. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION. .99 kg .99 kg .99 kg .99 kg .99 red capsicums 1 ........ each cauliflower 1 .99 ............ each bostocks organic free range whole chicken 16 ..... .99 each harewood rd Mon–Fri 8.00am–6.30pm Sat–Sun 8.00am–6pm Tower junction Mon–Fri 8.00am–6.30pm Sat–Sun 8.30am–6pm WWW. WHILE STOCKS LAST! specials VAlid 21st - 22nd june 2018. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION .CO.NZ
The Star Latest Christchurch news at www.star.kiwi Thursday June 21 2018 35 Gardening GARDENING ADVICE with HORNCASTLE ARENA June 29 - July 1 10AM - 5PM TICKETS ONLINE: starhomeshow.kiwi $80 PRIZE PACK! QUESTION I have a large planter box that doesn’t have soil from the garden, only bags of mix/mulch. Could you advise me on the specifi c nutrients I’d need to add to the mix/mulch to keep it at its best? I grow vegetables in it and didn’t have a good crop this summer. Thank you. Today’s winning question came from Sue Dwan. Congratulations! ANSWER In general, it is advisable to empty, clean thoroughly (if it’s not too large), and ensure drainage holes are adequate before fi lling your planter box with new container mix in early spring. This is because plants growing in containers and raised beds do not have access to the same amount of soil nutrients that plants growing in your garden do. Replace old soil with fresh container mix and apply side dressings of fertiliser throughout the growing period. Try Daltons Garden Time Vegetable Mix or Daltons Garden Time Planting Mix. Alternatively, you can purchase Daltons Premium Garden Mix in bulk from your local Bunnings store. Container mixes have been developed specifi cally for growing vegetables and fl owers in containers. It allows for free drainage while retaining suffi cient nutrients for the development of healthy veggies. It also takes the guess factor out of developing your own growing medium where it can often be quite diffi cult to discern what nutrients are available in your soil and in what amount. If you are eager to begin the process, you can certainly empty the planter box and clean it very thoroughly anytime during the winter. If you wish to grow summer salad vegetables however, it would be better to leave planting until at least late September or early October. It is also worthwhile adding a layer of mulch on top to protect the soil and keep moisture from evaporating. Complimentary products to try: Daltons Garden Time Vegetable Fertiliser. For more gardening advice and tips on growing vegetables, check out our Growing Guides at www.daltons.co.nz/how-to-guides IT’S NOT too early to be thinking about your spring garden, especially your herb garden, but be wary of frosts. There’s really no comparison between the flavour of fresh and dried herbs. And though most supermarkets now sell the fresh plants, it’s often cheaper and more convenient to grow your own. It’s a good idea to plant herbs close to the kitchen — the further away they are, the less likely you are to pick them, especially in rainy weather. Most of the cooking herbs like a warm place in the sun, though mint will grow in a damp shady spot. If you don’t have much space, stick to those herbs you know you’ll use in cooking. Consider growing them in pots, or plant herbs in the flower garden — most are quite decorative. Fresh coriander is an important ingredient in many Thai and Indian dishes and now’s the time for planting the seeds of this annual herb. Coriander plants are taprooted and don’t transplant well, so sow seeds where you want the plants to grow and thin out when necessary. The seeds are slow to germinate, so don’t give up on them too soon. Plants bought ready-grown from the garden centre tend to quickly run to seed. Don’t try substituting ground coriander seeds for the fresh leaves as the flavours are quite different. Some varieties of chives die down in the winter, while others stay green the whole year through. If rust is a problem, cut the June/July are the best months to plant, relocate and prune roses (once dormant). Choose a spot in the garden with plenty of sun, that is not crowded by other plants or trees, as good air fl ow reduces the risk of rose pests and diseases. Feed with Daltons Premium Rose Fertiliser for strong, healthy blooms. BE IN TO WIN! Send us your gardening question to be in to win! clumps back and wait for fresh rust-free growth. If that doesn’t work, it may be best to plant some new bulbs in a different spot. Clumps need to be divided and replanted every few years in any case or the chives get overcrowded and loose their vigour. Parsley comes in two forms – the curly-leaved variety and flat or broad-leaved parsley, often known as Italian parsley. The latter is currently more trendy but at a pinch you can usually substitute one for the other. We have a Daltons Premium Rose Care and Planting pack to give away. Valued at over $80, it contains: • 2x Daltons Compost • Daltons Premium Rose Fertiliser • 2 x Daltons Premium Flower Bed Mix • PLUS a pair of comfortable, versatile Red Back gardening gloves from Omni Products (www.omniproducts.co.nz) Email your question and glove size to: chchstar@daltons.co.nz Entries must be received by 27th June 2018 It’s convenient to have your own herb garden FLAVOURSOME: Now is the time to plant coriander. naTiVe planT nursery Trees for CanTerbury speCialisTs in • Groundcovers • Ferns • Grasses • Small to big sized shrubs • Shelterbelts • ALL grades • Expert advice • Planting now Ask us about Super Gold Card discounts Helping our community grow 42 Charlesworth Street Ph/Fax (03) 982-1028 OPEN 7 DAYS www.treesforcanterbury.org.nz New Zealand Native Hedging and Trees Fruiting and Flowering Trees and Shrubs Perennials, Groundcovers, and Climbers Ceramic Pots, Soil, and Plant Care Succulents and More! 478 Marshland Rd, 9am-4:30pm Thurs.-Mon.
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