The Star: May 30, 2019
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<strong>The</strong> <strong>Star</strong> Thursday <strong>May</strong> <strong>30</strong> <strong>2019</strong><br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
LEMON DRIZZLE SLICES<br />
Ingredients<br />
BRAISED LAMB SHANKS<br />
Ingredients<br />
2 Tbsp olive oil<br />
8 lamb shanks<br />
1 onion, roughly chopped<br />
2 carrots, roughly chopped<br />
few sprigs fresh rosemary<br />
3 fresh bay leaves<br />
4 garlic cloves, left whole<br />
2 Tbsp plain flour<br />
1 Tbsp tomato purée<br />
350ml white wine<br />
500ml lamb or chicken stock<br />
Directions<br />
Heat oven to 180 deg C. Pour<br />
the oil in a casserole dish or<br />
roasting tray large enough to<br />
fit all the shanks. With the pan<br />
set over a high heat on the hob,<br />
spend a good 10min browning<br />
the lamb all over.<br />
Remove the lamb, add the<br />
onion and carrot and cook for<br />
10min until starting to brown.<br />
Stir in the herbs and garlic and<br />
cook for a few minutes more. Stir<br />
in the flour and tomato purée,<br />
season well then pour over the<br />
wine and stock.<br />
Return the lamb shanks to the<br />
pan. Bring to a simmer, cover<br />
with a lid or tightly with foil and<br />
cook in the oven, undisturbed,<br />
for about two hours until lamb<br />
is tender. Remove the lamb from<br />
the sauce and set aside.<br />
Put pan back on the hob and<br />
bubble the sauce down for about<br />
15min until rich and glossy. Pass<br />
through a sieve into a jug. <strong>The</strong><br />
lamb and sauce can be stored in<br />
the fridge for two days or frozen<br />
for one month. To serve, reheat<br />
the lamb in the sauce, adding a<br />
splash of water if the sauce is too<br />
thick.<br />
For the cake<br />
70g softened unsalted butter<br />
120g caster sugar<br />
2 medium eggs<br />
140g self-raising flour<br />
1 tsp baking powder<br />
Finely grated zest one lemon<br />
1 Tbsp lemon curd<br />
2 Tbsp full-fat milk<br />
For the drizzle topping<br />
<strong>30</strong>g granulated sugar<br />
Juice one lemon<br />
For the feather icing<br />
250g icing sugar<br />
3 tbsp water<br />
Splash of yellow food colouring<br />
Directions<br />
Heat oven to 180 deg C. Line<br />
a 20 x 20cm baking tin with<br />
baking parchment.<br />
Using an electric whisk, beat<br />
the butter and sugar together<br />
until pale, light and fluffy. Add<br />
the eggs and mix again. Add<br />
the flour, baking powder, lemon<br />
zest, lemon curd and milk,<br />
and mix with a wooden spoon<br />
until all the ingredients are<br />
thoroughly combined. Pour the<br />
mixture into the prepared tin<br />
and bake for 25-<strong>30</strong>min or until a<br />
skewer comes out clean. Mix the<br />
sugar and lemon juice together<br />
and pour over the hot cake.<br />
Leave to cool in the tin. You can<br />
eat the cake as it is, or for a fancy<br />
finish, try making this feather<br />
icing.<br />
Mix the icing sugar with just<br />
enough water to give a runny,<br />
but not watery, icing. Put a small<br />
amount of icing in a separate<br />
bowl. Add a few drops of the<br />
food colouring to the icing<br />
until pale yellow. Spoon into a<br />
disposable icing bag. Remove<br />
the cake from the tin and<br />
peel off the baking parchment.<br />
Sit the cake on a wire rack<br />
over a baking tray.<br />
Spread the white icing over<br />
the top. Pipe thin lines of the<br />
coloured icing across the width<br />
of the cake. Use a cocktail stick<br />
to drag through the lines in<br />
opposite directions to create a<br />
feathered effect.<br />
Leave to set before cutting into<br />
slices.<br />
persimmons ...................................................... 3<br />
gold kiwifruit ............................................ 2<br />
lemons .................................................................... 3<br />
broccoli .............................................................. 1<br />
silverbeet ......................................................... 1<br />
brushed agria<br />
potatoes 5kg .............................................. 3<br />
beef rump steak .................................. 11<br />
havoc pork loin chops ..................... 12<br />
lamb shanks ............................................. 11<br />
whole free range<br />
chickens ........................................................... 9<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
.49<br />
each<br />
.99<br />
each<br />
.99<br />
each<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
All our fresh meat is 100% NZ FARMED. specials VAlid 27th may - 3rd june <strong>2019</strong>.<br />
ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION<br />
each<br />
At<br />
we have...<br />
FRIDAY TO<br />
SUNDAY ONLY<br />
large<br />
avocados .................................................. 2<br />
red<br />
grapes ............................................................. 4<br />
whole beef<br />
fillets ............................................................. 24<br />
.99<br />
each<br />
.99<br />
kg<br />
limited stock available and WHILE STOCKS LAST!<br />
.99<br />
kg<br />
harewood rd open 7 days a week. Shop: 8.00am–6.<strong>30</strong>pm cafe: 7am–4pm<br />
Tower junction Mon–Fri 8.00am–6.<strong>30</strong>pm Sat–Sun 8.<strong>30</strong>am–6pm<br />
WHILE STOCKS LAST!<br />
only available friday, saturday and sunday. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION<br />
WWW.<br />
.CO.NZ
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