The Star: March 21, 2019
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<strong>The</strong> <strong>Star</strong> Thursday <strong>March</strong> <strong>21</strong> <strong>2019</strong><br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
BUTTER SAUTEED<br />
POTATO AND<br />
MUSHROOM<br />
Ingredients<br />
3 Tbsp butter<br />
250g agria potatoes, peeled and<br />
cut into small cubes<br />
100-150g portobello mushrooms,<br />
sliced<br />
Pinch of salt<br />
Some chopped parsley and<br />
chives<br />
Directions<br />
Add two tablespoons butter<br />
to a pan on medium heat. Add<br />
the potato and saute until they<br />
turn slightly charred and light<br />
to golden brown color. Push the<br />
potato to one side.<br />
Add the remaining one<br />
tablespoon of butter and saute<br />
the mushrooms. As soon as<br />
the mushroom is cooked, stir<br />
to combine both potato and<br />
mushroom.<br />
Add a pinch of salt and the<br />
chopped chives/parsley. Stir<br />
to combine well. Dish out and<br />
serve immediately.<br />
CHICKEN TENDERLOINS WITH APPLES AND PEARS<br />
Ingredients<br />
2 Tbsp extra-virgin olive oil<br />
5-6 plain or crumbed chicken<br />
tenderloins<br />
Salt and pepper to taste<br />
4-5 Tbsp butter<br />
2-3 braeburn apples, peeled,<br />
cored, and sliced<br />
3 bosc pears peeled, cored, and<br />
sliced<br />
1/4 tsp nutmeg<br />
Zest and juice of 1 lemon<br />
2-3 Tbsp honey<br />
3 Tbsp chopped parsley<br />
Loose lettuce<br />
Directions<br />
Heat olive oil in a non-stick fry<br />
pan over medium-high. Cook the<br />
chicken until golden and firm,<br />
about 12min, turning once.<br />
Place the chicken on a plate<br />
and cover with foil to keep<br />
warm.<br />
In the same skillet, melt the<br />
butter over medium heat, add the<br />
apples and pears and season with<br />
salt and nutmeg.<br />
Stir in the lemon juice and<br />
zest and cook for 5min, or until<br />
tender crisp, then stir in the<br />
honey and cook for one more<br />
minute.<br />
Slice the chicken on an angle<br />
and serve on lettuce with apples<br />
and pears and sprinkle the<br />
parsley over the chicken and<br />
apples.<br />
braeburn Apples .............................................. 2<br />
bosc PEARS ..................................................................... 1<br />
new SEASON<br />
new SEASON<br />
5kg agria potatoes...................................... 3<br />
loose portobello mushrooms ... 11<br />
peeled red onions ......................................... 3<br />
4 pack capsicums ............................................... 2<br />
havoc pork leg roasts ...................... 6<br />
beef rump steak ............................................... 12<br />
plain or crumbed<br />
chicken tenderloins.................................<br />
12<br />
lamb loin chops ............................................. 18<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 18th MARCH - 24th MARCH <strong>2019</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.<br />
harewood rd open 7 days a week. Shop: 8.00am–6.30pm cafe: 7am–4pm<br />
Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
each<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
each<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
KG<br />
At<br />
we have...<br />
FRIday<br />
to sunday only<br />
broccoli 2 for 3 .00<br />
bananas ......................... 1<br />
beef cheeks ............. 13<br />
.99<br />
per kg<br />
.99<br />
per kg<br />
WHILE STOCKS LAST!<br />
specials VAlid 22nd TO 24th march <strong>2019</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION<br />
WWW.<br />
.CO.NZ
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