Nor'West News: July 23, 2019

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18 Tuesday July 23 2019 Latest Christchurch news at www.star.kiwi Be in to NOR’WEST NEWS BOOK ONLINE NOW AND SAVE! WIN your dream honeymoon Pre-purchase your tickets from withthisring.kiwi for only $10pp or get a ticket on the day for $20pp weddingshow sunday 25th August, 2019, 10am–3pm, Air Force Museum, Christchurch
NOR’WEST NEWS Latest Christchurch news at www.star.kiwi Tuesday July 23 2019 19 Tasty Bites Local News Now Fire rages, homes at risk Sweet as: Appreciating the kumara Of all the wonderful vegetables we have available to us, kumara – or sweet potato as its known in other parts of the world – would have to be a favourite for Kiwis. Deanna Copland provides an example of a hearty winter soup, which is sure to please Spiced kumara soup with almonds Ingredients 2 Tbsp coconut oil 6-8 medium kumara, ends removed, scrubbed and grated 3 cloves garlic, crushed 2 tsp ground cumin 2 tsp ground coriander Sea salt and black pepper 1-litre chicken or vegetable stock 2 cups unsweetened almond milk ½ cup natural flaked almonds 2 Tbsp dukkah Directions Heat a tablespoon of coconut oil in a large pot over high heat. Add the kumara, garlic, cumin, coriander, salt and pepper and cook, stirring, for 5min or until the kumara has softened. Add the stock and almond milk. Cover and bring to the boil. Reduce the heat to medium and cook for 15min until the soup has reduced slightly. While the soup is cooking, heat the remaining oil in a small fry pan over high heat. Add the almonds and dukkah and cook, stirring until golden and crisp. Divide the soup among four bowls and top with the almond mixture. Serve with a slice of crusty pumpkin seed sourdough for the ultimate winter meal. Enjoy a healthy salad with your kumara. For this recipe, soak your spelt overnight ready to eat the following evening. Perfect eaten warm, this salad also keeps well in the fridge for a couple of days, so save those leftovers for weekday lunches Roasted carrot, pearled spelt and orange salad Ingredients 1 red onion, chopped 300g baby carrots, greens intact 2 Tbsp extra virgin olive oil, plus extra for drizzling 200g (1 cup) dry spelt (soaked overnight in cold water) 1 medium orange 2 generous handfuls of kale, finely shredded 2 Tbsp apple cider vinegar 6 whole dried figs, finely chopped A fistful of crushed roasted Hazelnuts Sea salt and cracked Black pepper Directions Heat the oven to 200 deg C. Place the red onion on a baking tray with the carrots (greens removed and set aside) and a drizzle of olive oil. Season with salt and pepper and roast for 20min. Once the carrots and red onion have gone into the oven, thoroughly rinse the soaked spelt and boil over a medium heat for 20min as well. Grate the zest from the orange and set aside. Squeeze the juice from the orange. Place the shredded kale in a large bowl along with the two tablespoons of olive oil, apple cider vinegar and orange juice, massaging it into the kale for 5min. Add the cooked spelt, roasted carrots and onion and carrot greens to the bowl with the kale. Toss in the orange zest, finely chopped dried figs and crushed hazelnuts. Give everything a good mix and feel free to season further with cracked black pepper and sea salt, before drizzling with a little extra olive oil.
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Nor'West News: July 23, 2019

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