The Star: August 16, 2018

24 Thursday August 16 2018
Latest Christchurch news at www.star.kiwi
The Star
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
PORK CHOPS WITH HONEY ROASTED PARSNIPS AND MUSHROOM SAUCE
Ingredients
20g butter
Drizzle of olive oil for frying
Pork chops
2 pork shoulder chops
25g of butter
Drizzle of olive oil
Parsnips
2 endives, cut into quarters
8 parsnips, tops and tails trimmed
15g butter
1 Tbsp runny honey
60ml olive oil
Sprig of thyme
Mushroom sauce
8-10 brown mushrooms, sliced
1 small red onion, peeled and
finely chopped
300ml chicken or pork stock
Directions
Roasted parsnips: Preheat
the oven to 200 deg C. Place the
parsnips into a pan of boiling
water and simmer for about
10min so they start to soften.
Place in an ovenproof dish along
with the endives.
Heat the butter, honey, olive
oil and thyme in a pan until
bubbling, season and pour over
the parsnips and endives. Bake in
the oven for about 15-20min until
they have caramelised.
Pork chops: Heat 25g of butter
Broccoli .................................................................. 1
Avocados ............................................................... 1
Bunched Spinach ....................................... 2
Loose Parsnips ............................................ 3
Strawberries (AUS) ............................. 3
Tamarillos .......................................................... 6
Beef Rump Steak ..................................... 11
CHICKEN Thigh Cutlets .......... 7
Lamb Loin Chops ..................................... 19
Pork Shoulder Chops .......................... 9
All our fresh meat is 100% NZ FARMED.
specials VAlid 13th august - 19th august 2018. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.
and olive oil in an ovenproof
frying pan.
Add the pork chops and brown
each side for about 2min. Put
chops into a 200 deg C oven for
15min (reduce time if thinner).
Once cooked remove from pan
to rest.
Mushroom sauce: Heat a
drizzle of olive oil in the pan
the pork chops were cooked in.
Add the chopped red onion and
mushrooms, sauté until soft and
browned (5-7min).
Add in the stock and simmer
for about 5min. Remove from
heat and stir in the butter, season
to taste and serve with the chops
and roasted vegetables.
EASY CRISPY CHICKEN THIGH CUTLETS WITH AVOCADO WEDGES
Ingredients
Lay the chicken between two panko mixture. Put the chicken
sheets of plastic wrap and pound pieces on a clean baking sheet and
Four 200g chicken thigh cutlets out with a meat mallet to 0.5-1cm refrigerate for one hour. Preheat
Salt and freshly ground pepper thickness. Sprinkle on both sides the oven to 130 deg C.
3/4 cup flour
with salt and pepper.
Heat the oil in a large nonstick
2 Tbsp dijon mustard
Set out three casserole dishes skillet. Once hot, add the cutlets,
2 large eggs, lightly beaten
and add the flour to the first. in batches and cook for 3min on
2 cups breadcrumbs
Whisk together the mustard and each side.
1/3 cup finely grated parmesan
1 tsp lemon zest
2/3 cup canola oil
1 large avocado, sliced into wedges
Directions
eggs in the second. Mix together
the panko, parmesan, lemon zest
and some salt and pepper in the
third. Dredge each cutlet first
through the flour, then in the
egg mixture and finally in the
Remove to paper towels to
drain and season again with salt.
Put the chicken pieces on a clean
baking sheet and place in the
warm oven while you cook the
second batch.
.49
each
.99
EACH
.99
each
.99
kg
.99
.99
kg
.99
kg
.99
kg
.99
kg
.99
kg
punnet
At
we have...
thursday
to sunday only
Havoc Farm
Pork Leg
Roasts ..................... 4
.99
kg
while stock lasts
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 16th august - 19th august 2018. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION
.CO.NZ