The Star: January 03, 2019

The Star Latest Christchurch news at www.star.kiwi
Thursday January 3 2019 19
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
STRAWBERRY AND
MARSHMALLOW
PARFAIT
Ingredients
½ cup marshmallows, small
350g sugar
500g strawberries, halved
500g strawberries, for garnish
6 eggs – 4 yolks, 2 whole
2 cups cream, thick
Directions
To prepare the tin, line a
narrow terrine mould about
30cm x 10cm with plastic wrap.
Set some of the marshmallows
along the bottom with some
strawberry slices.
Place the strawberries in a
saucepan with half the sugar.
Bring to a gentle simmer over
a low heat. The juices will
come out, so there is no need
to add water. Simmer for no
more than 2min, then remove
from the heat and mash or
purée the mixture. Return it
to the pan and set aside. Use
an electric beater to whisk the
egg yolks and whole eggs with
the remaining sugar until thick
and mousse-like. Return the
strawberry and sugar mixture to
the heat and bring to a simmer.
With the beater still running,
tip this hot mixture into the
eggs and continue whisking
until it is really thick and well
incorporated. The hot sugar and
strawberries “cook” the egg yolk,
so it is not raw.
Whip the cream until it
reaches soft peaks, then fold
it gently through. Add the
remaining marshmallows to
the mixture. Spoon it into the
prepared tin. Cover with plastic
wrap and freeze for at least 24
hours. To serve, cut the parfait
into slices. Surround with sliced
strawberries and place in a cup.
HOW TO BARBECUE
PERFECT RIBEYE STEAK
Ingredients
Ribeye steaks, at least 3cm thick
1 Tbsp olive oil
Salt to taste
Fresh ground black pepper to
taste
Directions
Preheat your grill to high heat.
If you have a sear burner and a
steak that is more than an inch
thick, get one side of the grill
going at about medium-high in
case you need to cook it through
a little more after the sear.
Remove the ribeye steaks from
the packaging and rub them
down with some olive oil and
coat a generous amount of salt
and freshly ground black pepper.
The olive oil provides just enough
fat to help the salt and pepper
create a great, caramelised crust.
Clean and lubricate your grill
grates with some cooking oil on
a rolled up piece of paper towel
(using tongs, of course).
Place the ribeye steaks on the
hottest part of the grill and then
stand ready with the tongs.
At this point, you are on flareup
watch. The fat dripping off of
the steaks could create a flare-up.
If one occurs and doesn’t go away
in a few seconds, use your tongs
to slide the steaks away from
the open flame until the flame
dies down and then move them
back over the heat. Continue to
grill with the lid open for about
4-6min.
Flip the steaks over onto the
other side, still over the hottest
part of the grill.
Grill the ribeye steaks for an
additional 4-6min on the other
side, lid open, for a medium-rare
delicious steak.
Remove the steaks from the
grill and allow to rest for 5min
before serving.
The resting period is important
so that the juices don’t run out
when you cut into the ribeye, so
be patient.
At
we have...
Large Avocado ........................................................................................................... 1
LOOSE TomatoES ........................................................................................................ 1
Fresh Lettuce ................................................................................................................. 1
Telegraph Cucumbers ..................................................................................... 1
Eve Apples ............................................................................................................................ 2
Lamb Shoulder Chops .............................................................................. 11
Whole Beef Eye Fillet ............................................................................. 29
Handcrafted Beef Patties 6 pack ..................................... 8
Chicken Kebabs ................................................................................................... 11
.99
each
.99
KG
.49
each
.49
each
.99
KG
.99
kg
.99
kg
.99
EACH
.99
kg
All our fresh meat is 100% NZ FARMED.
specials VAlid 31ST december - 6TH JANUARY 2019. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION (CLOSED JAN 1ST)
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