Southern View: August 20, 2019

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12 Tuesday August 20 2019 Latest Christchurch news at www.star.kiwi SOUTHERN VIEW PICK IT UP AND DRIVE AWAY Available from hundreds of pick up points around Christchurch, Canterbury and the West Coast each Friday including: Selected Fresh Choice, New World stores and hundreds of takeaway shops Bringing buyers and sellers together every week For advertising enquiries please call Anna on 021 902 729
SOUTHERN VIEW Latest Christchurch news at www.star.kiwi Tuesday August 20 2019 13 Tasty Bites Getting protein through a science-based diet The role of protein in people’s bodies, its sources and the benefits of consuming it across the day can’t be underestimated. These recipes provide a science-based approach to ensuring you get enough in your diet Orange kumara and haloumi fritters Serves 4 Ingredients 1.2kg orange kumara, peeled and coarsely grated 320g haloumi, coarsely grated 2 tsp ground cumin Light olive oil spray for cooking 2 cloves garlic, crushed 4 spring onions, white part thinly sliced into rounds, green part thinly sliced diagonally 120g baby spinach leaves Avocado dressing: 80g medium-sized avocado ⅓ cup (80ml) white wine vinegar or apple cider vinegar ½ tsp dijon mustard Directions To make the avocado dressing, blend all the ingredients in a jug with a hand-held blender until smooth. Season with black pepper and set aside. Heat a large non-stick frying pan over low-medium heat. Combine the kumara, haloumi and cumin in a bowl and season with freshly ground black pepper. Lightly spray the pan with olive oil and drop in firmly packed cup measures of the kumara mixture, pressing down to form 8cm circles. Depending on the size of your pan, you will probably need to do this in two batches of four. Cook for 5min each side or until golden and cooked through. Remove and cover to keep warm. Lightly spray the pan with a little more oil and increase the heat to high. Add the garlic, white part of the spring onion, spinach and 60ml water. Cook, tossing constantly, for 2min or until the spinach has just wilted. Remove the pan from the heat and season with black pepper. Serve two kumara fritters per person, layered with the spinach mixture. Spoon over the dressing and sprinkle with the green spring onion. Roast herb chicken and vegetables Serves 4 with leftovers Ingredients ½ cup finely chopped flat-leaf parsley 2 Tbsp finely chopped rosemary 1 Tbsp mixed dried herbs 6 cloves garlic, crushed ¼ cup (60ml) olive oil ¼ cup (60ml) red wine vinegar 1.8kg lean chicken tenderloins 1 head cauliflower, cut into florets 7 carrots, sliced into rounds 7 zucchini, thickly sliced into rounds 750g button mushrooms Light olive oil spray for cooking 1 cup (250ml) salt-reduced chicken stock Lemon wedges and flat-leaf parsley leaves, to serve Ingredients Heat the oven to 200 deg C (or 180 deg C fan-forced). Combine the parsley, rosemary, dried herbs, garlic, olive oil, vinegar and chicken in a large bowl. Season generously with freshly ground black pepper and toss well to coat the chicken. Divide the vegetables among two large roasting tins and lightly spray with olive oil. Toss to combine, then top evenly with the chicken mixture. Pour half the stock over the ingredients in each tin. Bake, swapping the tins halfway through and tossing the chicken and vegetables, for 25-30min or until the chicken is cooked through and the vegetables are soft. Divide one-third of the chicken and vegetables among four for dinner, with lemon wedges and parsley. Cool the leftovers, then divide evenly between two large airtight containers. Store the leftovers in the fridge for up to two days or in the freezer for three months. Thaw the frozen mixture in the fridge overnight. Transfer the chilled mixture to a baking dish and reheat in a preheated 220 deg C (200 deg C fan-forced) oven for 15-20min or until hot and crisp. ENTERPRISE HOMES LTD enterprisehomes.co.nz | 03 348 5189 sales@enterprisehomes.co.nz
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Southern View: August 20, 2019

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