The Star: July 18, 2019

news online at www.star.kiwi
PORK CHOPS WITH
ORANGE-MUSTARD
GLAZE
Ingredients
1/2 cup fresh orange juice (from
about two oranges)
2 tablespoons orange
marmalade
1 tablespoon whole-grain
mustard
1 tablespoon canola oil
4 pork loin chops (1-2cm thick)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground
black pepper
2 rosemary sprigs
1 medium red onion, cut into
1cm wedges
2 tablespoons fresh lime juice
Thursday July 18 2019 The Star
Directions
FOOD 25
Preheat oven to 220 deg C.
Combine juice, marmalade and
mustard in a saucepan over
medium-high heat. Bring to a
boil, reduce heat, and simmer
15minor until syrupy.
Heat a large ovenproof skillet
over medium-high heat. Add oil,
swirl to coat. Sprinkle pork with
salt and pepper. Add to pan,
cook 5min or until browned.
Turn pork, add rosemary and
onion to pan. Pour juice mixture
over pork and bake at 220 deg C
for about 10min.
Place onion and rosemary
on a platter. Return pan to
medium-high heat, add lime
juice. Cook for 4min or until
liquid is syrupy. Add pork to
platter and drizzle with sauce.
LAMB SHANK CURRY
WITH SILVERBEET
Ingredients
6 lamb shanks
2 cups chicken stock
2 cloves garlic crushed
1/2 red chilli, chopped finely
1 brown onion, diced
2 teaspoons ground coriander
seeds
2 teaspoons cumin
1 teaspoon chilli flakes
1 tablespoon curry powder
1 tablespoon turmeric
1 bunch silverbeet
1 bunch brocollini
1 400ml can coconut cream
2 tablespoons ghee
Directions
Heat one tablespoon of the
ghee/oil in a heavy based pot
over a medium heat. Add the
lamb shanks, season to taste with
salt and freshly ground black
pepper.
Fry for 2-3min until goldenbrown
on both sides. Remove
the lamb from the pan and set
aside.
You may need to do this in
two lots.Heat the remaining oil
in the pot the lamb was cooked
in and fry the onion, garlic,
and chilli for 2-3min, or until
softened.
Add the spices, stock and
coconut milk, cook for a further
2-3min.
Place the lamb back into a
slow cooker and cook on low for
six hours. Alternatively, add the
lamb to the pot and cook for two
to three hours on a low heat on
the stove until the lamb falls off
the bone. Add the silverbeet and
broccolini and cook for a further
4min. Serve with rice.
satsuma mandarins ................................. 3
ambrosia apples ........................................... 3
cauliflower ........................................................... 2
nz navel oranges ..................................... 2
silverbeet .................................................................. 1
prepack onion 1.5kg ............................... 1
plain or crumbed chicken
tenderloins ...................................................... 11
beef rolled rib roast ..................... 11
havoc free farm pork
loin chops ............................................................ 11
lamb shanks ..................................................... 11
.99
kg
.99
kg
.99
each
.99
kg
.99
each
.99
each
.99
kg
.99
kg
.99
kg
.99
kg
At
we have...
FRIDAY TO
SUNDAY ONLY
loose carrots ................................. 99
jumbo orange
kumara ........................................................ 3
chuck steak ......................................... 12
lamb loin chops .......................... 21
limited stock available and WHILE STOCKS LAST!
c
kg
.99
kg
.99
kg
.99
kg
All our fresh meat is 100% NZ FARMED. specials VAlid 15th JULY - 21st JULY 2019.
ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION
harewood rd open 7 days a week. Shop: 8.00am–6.30pm cafe: 7am–4pm
Tower junction Mon–Fri 8.00am–6.30pm Sat–Sun 8.30am–6pm
WHILE STOCKS LAST!
only available friday, saturday and sunday. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION
WWW.
.CO.NZ