The Star: July 05, 2018
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44 Thursday <strong>July</strong> 5 <strong>2018</strong><br />
Latest Christchurch news at www.star.kiwi<br />
<strong>The</strong> <strong>Star</strong><br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
FLAMED KIWIFRUIT AND BANANA DESERT<br />
Ingredients<br />
4 large scoops vanilla ice cream<br />
3 Tbsp raw sugar<br />
2 Tbsp water<br />
2 Tbsp brandy<br />
3 kiwifruit, peeled and diced<br />
1 large banana, peeled and<br />
sliced<br />
Directions<br />
Place a scoop of vanilla<br />
ice cream in four individual<br />
heatproof glass dishes. Keep<br />
chilled. Place raw sugar and<br />
water in a heavy based fry pan.<br />
Cook over medium heat,<br />
stirring until sugar dissolves and<br />
begins to caramelise. Remove<br />
pan from heat.<br />
Add brandy and ignite<br />
immediately. Quickly stir in<br />
kiwifruit and bananas and cook<br />
until flames die and fruit is<br />
heated through. Spoon hot fruit<br />
and any pan juices over chilled<br />
ice cream. Serve immediately.<br />
LAMB CHOPS ON<br />
MASHED YAMS WITH<br />
PORT SAUCE<br />
Ingredients<br />
2 medium yams, peeled and<br />
cubed<br />
2 tsp chopped fresh ginger<br />
1 Tbsp olive oil<br />
8 meaty lamb chops<br />
Salt and freshly ground black<br />
pepper<br />
1/3 cup port<br />
1-3/4 cups beef stock mixed<br />
with two Tbsp flour<br />
2 Tbsp melted butter<br />
2 Tbsp chopped fresh mint, plus<br />
some sprigs for garnish<br />
Directions<br />
Place the yams and ginger in<br />
a pot, cover with cold water and<br />
boil until the yams are tender.<br />
Meanwhile, heat the oil in large<br />
skillet set over medium-high<br />
heat. Season the lamb with salt<br />
and pepper. Sear 4min per side,<br />
or until cooked medium rare<br />
to medium. Remove the lamb<br />
from the skillet and set aside.<br />
Add the port to the skillet, bring<br />
to a simmer, and reduce by half.<br />
Add the stock/flour mixture<br />
and bring to a simmer. Return<br />
the lamb chops to the skillet and<br />
heat through for a few minutes.<br />
Meanwhile, when tender, drain<br />
the yams and thoroughly mash.<br />
Mix in the butter, mint, salt and<br />
pepper. Divide and mound the<br />
mashed yams on four plates.<br />
Top with the lamb and sauce<br />
and serve, garnished with mint<br />
sprigs.<br />
Bananas ........................................................... 1<br />
Green Kiwifruit .................................99<br />
NZ Navel ORANGES .<br />
new SEASON<br />
LEEKS .........................................................................99<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 2nd july - 8th july <strong>2018</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.<br />
.79<br />
kg<br />
c<br />
.................. 3 .49<br />
kg<br />
c<br />
YAMS .............................................................................. 6<br />
Beef Bolar Roasts . .............. 9<br />
Chicken Thigh Cutlets ...... 7<br />
Lamb Shoulder Chops .......... 11<br />
kg<br />
each<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
At<br />
we have...<br />
SATURDAY<br />
& SUNDAY only<br />
5KG BRUSHED<br />
AGRIA .................................... 4<br />
Whole Beef<br />
Eye Fillets .................. 29<br />
.99<br />
BAG<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–6.30pm Sat–Sun 8.30am–6pm<br />
WWW.<br />
WHILE STOCKS LAST!<br />
specials VAlid 7TH juLY - 8TH july <strong>2018</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION<br />
.CO.NZ
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