The Star: April 18, 2019

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The Star Thursday April 18 2019 24 PUZZLES news online at www.star.kiwi CHRISTCHURCH CREMATORIUM FUNERALS CROSSWORD 1 2 3 4 5 6 7 8 9 10 11 12 90 DECODER Each number represents a different letter of the alphabet. Write the given letters into all squares with matching numbers. Now work out which letters are represented by the other numbers. As you get the letters, write them into the main grid and the reference grid. Decoder uses all 26 letters of the alphabet. 13 14 15 16 17 18 19 20 21 22 23 SUDOKU Every row, column and box should contain the digits 1 to 9. WORDBUILDER AFETD 24 25 How many words of three or more letters can you make, using each letter only once? Plurals are allowed, but no foreign words or words beginning with a capital. There’s at least one five-letter word. ©THE PUZZLE COMPANY Across 1. Book cover (6) 4. Scientist (colloq) (6) 9. Wordy (7) 10. Fortune-telling cards (5) 11. Defence presented in court (5) 12. Scheme (7) 13. Courageous (4-7) 18. Futile (7) 20. Cost (5) 22. Complain (5) 23. Subjugate (7) 24. A score (6) 25. Say again (6) Down 1. Full of merriment (6) 2. Small dog (5) 3. Wearing away process (7) 5. Frequently (5) 6. Pardon (7) 7. Spice used in cooking (6) 8. Classroom favourite (8,3) 14. List one by one (7) 15. Retort (7) 16. Defeat though better thinking (6) 17. Of late (6) 19. Throw out (5) 21. Annoyed (5) Good 9 Very Good 14 Excellent 19 NEW OWNERS - NEW CHEFS - NEW MENU Marty & Naomi Fuller Your friendly local serving a great range of beers & wines The ELMWOOD QUIZ NIGHT Every Tuesday at 6.30PM Open for brunch, lunch & dinner Reserve a table! ph 03 355 5345 Fabulous outdoor area NEW airconditioned GAMING ROOM Perfect venue for fundraisers, quizzes, functions, meetings Open from 10am - 7 days a week | 1 Normans Rd, Strowan | PH 03 355 5345 | www.theelmwood.co.nz Redeem this ad for 10% OFF YOUR FOOD BILL Valid until 31-May-19
The Star Thursday April 18 2019 GREAT food BROUGHT TO YOU BY... Your fresh food people ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC Ingredients 2kg leg of lamb 1 bulb garlic Large bunch rosemary Sea salt and black pepper 2 carrots, roughly chopped 3 white onions, quartered 250ml dry white wine Olive oil For the mint sauce: 1 Tbsp caster sugar 3 Tbsp white wine vinegar 6 sprigs mint, leaves only, finely chopped Directions Preheat the oven to 200 deg C. Use a small, sharp knife to make 12-14 slits all over the lamb. Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin. Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb and season with plenty of salt and pepper. Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper. Lay the lamb on top and roast in the preheated oven for 45min. For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep. Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45min. When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15-20min. Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables. LOW AND SLOW PORK LEG ROAST Ingredients 3kg leg of pork 2 Tbsp coriander seeds 1 Tbsp white peppercorns 6 fresh bay leaves Extra virgin olive oil 6 onions ½ bunch of fresh sage ½ bunch of fresh rosemary 30g plain flour 1 big bunch of fresh flat-leaf parsley 1-2 Tbsp mustard Directions Preheat the oven 250 deg C. Score the pork leg with a sharp knife in a zig-zag pattern. Bash the coriander seeds, peppercorns and two teaspoons of sea salt until fine in a pestle and mortar. Add the bay leaves and bash again, then muddle in a lug of oil to form a loose paste. Rub the paste all over the pork, making sure you get it into all the nooks and crannies. Peel and halve the onions, scatter into a large roasting tray and place the scored pork on top. Roast for 35-40min, or until you have a lovely crisp crackling, then turn the oven down to 170 deg C. Slow-cook the leg for 3.5 hours, or until the meat is easily pulled apart. When the time is up, pick and dress the sage and rosemary leaves with oil and scatter them over the pork. Pop it back into the oven and cook until the herbs are crispy. Remove the leg to board, cover with tin foil and allow to rest while you make the gravy. Place the roasting tray on the hob over medium heat, add the flour and stir it into the juices so you get a sticky paste. Slowly add a little water until you have a lovely rich sauce. Pour the contents of the tray into a jug or bowl and blitz to a sauce with a stick blender. Return to the pan, pick, finely chop and add the parsley, along with the mustard and stir well. Season to perfection. Serve the roast pork with the sauce. large feijoas ....................................................... 3 braeburn apples ........................................... 1 doyenne du comice pears .............. 1 loose onions . All our fresh meat is 100% NZ FARMED. specials VAlid 15th April - 22nd april 2019. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION. we will be closed on good friday and easter sunday 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 .99 kg .49 kg .99 kg .......................................................99 c large crown pumpkins ........................ 1 loose carrots .................................................... 1 whole lamb legs ........................................ 10 whole beef ribeye portions ............................................. 24 havoc pork leg roasts ................... 7 whole free range chickens 1.35kg ............................................... 9 kg .99 each .49 kg .99 kg .99 kg .99 kg .99 each At we have... 3 days of deals! broccoli .........................99 c gold kiwifruit ..... 2 whole beef rumps ...................................... 10 each .99 kg .99 kg while stocks last Only available on Thursday 18th, Saturday 20th and Monday 22nd April ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION WWW. .CO.NZ
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The Star: April 18, 2019

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