The Star: December 20, 2018

The Star Latest Christchurch news at www.star.kiwi
Thursday December 20 2018 27
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
GLAZED CHRISTMAS HAM
WITH PINEAPPLE
Ingredients
For the glazed ham
300 ml pineapple juice
250g brown sugar
80ml rum, golden
½ tsp ground coriander
½ tsp ground fennel
3 cinnamon sticks
2 whole star anise
1 whole free farmed NZ ham
(about 5kg)
1 serving cloves, whole, for studding
1 pineapple, cut into pieces
Directions
Place the pineapple juice,
brown sugar, rum, ground
coriander and fennel, cinnamon
and star anise into a saucepan
and bring to the boil, then
simmer until all the sugar is
dissolved.
Set aside to cool slightly.
Heat oven to 180 deg C.
Score ham and stud with the
cloves, then place in a large
roasting dish, and drizzle with
the pineapple glaze. Arrange
pineapple pieces around the
ham and place in oven until light
golden colour (about 30min).
Drop the temperature of the
oven to 130 deg C and continue
to cook and baste for a further
90min until caramelised and
warmed through.
Serve ham on platter with
roasted pineapple pieces and
salad or vegetables of your
choice.
ROAST LAMB LEG WITH POTATOES AND CARROTS
Ingredients
Whole lamb leg
600g jersey benne potatoes
4 carrots
2 parsnips
4 Tbsp fresh rosemary
3 cloves garlic
Zest and juice from one lemon
½ Tbsp olive oil
1 small bunch of mint
Sea salt to taste
Directions
Preheat the oven to 200 deg
C on bake. Peel the carrots and
parsnips. Chop the carrots,
parsnips, and potatoes into
big chunks. Place them in the
bottom of a roasting pan.
Finely chop the rosemary.
Grate the lemon zest. Press
two cloves of garlic. Mix the
rosemary, lemon zest, and garlic
together.
Drizzle the olive oil over the
vegetables in the roasting pan.
Add half of the rosemary/garlic
mixture to the vegetables and
toss them to evenly coat. Place
a rack over the vegetables. Add
the lamb on top of the rack and
rub the lamb with sea salt.
Next rub the lamb with the
remaining half of the rosemary/
garlic mixture. Place in the oven
and cook for 75min.
While the lamb is roasting,
make the mint sauce. In a food
processor, combine the mint,
one garlic clove, juice from the
lemon and salt to taste. Puree.
This is the mint sauce to dip the
lamb into.
When the lamb is ready,
remove from the oven and
cover with tin foil. Let the lamb
rest for 15min. Uncover the
lamb and slice it up. Serve with
the potatoes, carrots, parsnips,
and mint sauce on the side.
Bunched Carrots ...................................................................................................................... 1
Oamaru Grown Jersey Benne Potatoes 1kg .
new SEASON
......................... 4
Tropical Gold Pineapples ...................................................................................... 2
Green Grapes 500g punnet .................................................................................... 3
.99
each
.99
each
.99
each
.99
each
Delicious Cherries, Berries & Stonefruit now in Store!
Whole Lamb Legs .............................................................................................................. 11
Whole and 1/2’s Beef Porterhouse .................................................... 19
Chicken kebabs ..................................................................................................................
11
.99
kg
.99
kg
.99
kg
RAEWARD FRESH Free Farmed NZ HAMS from 11.99kg
All our fresh meat is 100% NZ FARMED.
specials VAlid 17th december - 30TH december 2018. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.
WWW.
harewood rd open 7 days a week. Shop: 8.00am–6.30pm cafe: 7am–4pm
Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm
.CO.NZ