The Star: September 19, 2019

Thursday September 19 2019 The Star
Latest Canterbury news at starnews.co.nz
MANDARIN AND
KUMARA CASSEROLE
FOOD 29
EASY APPLE AND BANANA CAKE
Ingredients
2 cups flour
3/4 teaspoon baking soda
1/8 teaspoon salt
2 teaspoons cinnamon
2 bananas, mashed
1/2 cup sugar
1/4 cup brown sugar
1/3 cup sour cream
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla
1/2 cup diced braeburn apple,
skins removed
1/2 banana, sliced thin for
garnish
Directions
Preheat oven to 180 deg C and
prepare a loaf pan, cake pan, or
tarte pan with parchment paper
or grease it generously.
In one large bowl mix flour,
baking soda, salt and cinnamon.
In another large bowl mix
together banana, sugar, brown
sugar, sour cream, oil, eggs and
vanilla.
Add wet mixture to the flour
mixture and stir well till all is
incorporated.
Stir in apples and mix to
evenly distribute.
Pour into pan.
Lay thin sliced bananas on top
to caramelise as bread bakes.
Bake for 1hr 10min, until
golden brown and a stick
inserted in the middle comes
out clean.
Cool before removing from
pan.
Cut and enjoy.
Ingredients
800g orange kumara, chopped
finely
1 tablespoon butter, melted
1/2 cup brown sugar, firmly
packed
1/4 cup dark rum
1/2 teaspoon salt
1/4 cup pure orange juice
200g mandarin segments
1/4 cup chopped pecans
Directions
Set mixer at low speed or in
food processor, whip together
kumara, two tablespoons butter,
four tablespoons brown sugar,
rum and salt.
Add juice to kumara and mix
until smooth.
Fold mandarin segments into
mixture, reserving several for
top.
Turn into greased two-litre
casserole dish.
Arrange reserved mandarin
sections attractively on top of
kumara.
PORK STEAK WITH SPRING ONION GLAZE
Ingredients
loose bananas ............................................. 1
loose braeburn apples ............... 1
loose australian
afourer mandarins ............................... 3
new season
perla potatoes ............................................. 6
loose orange kumara ..................... 3
spring onions .................................................. 1
beef ribeye ........................................................ 26
lamb shoulder chops ..................... 14
chicken thigh cutlets ..................... 9
havoc pork sirloin steak ........ 18
4 cups butter
1⁄4 cups soya sauce
1 bunch spring onion, chopped
2 garlic cloves, minced
6 pork sirloin steaks
.99
kg
.49
kg
.99
kg
.99
each
.99
kg
.99
each
.99
kg
.99
kg
.99
kg
.99
kg
All our fresh meat is 100% NZ FARMED. specials VAlid 16th september - 22nd september 2019.
ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION
Combine four tablespoons
brown sugar, four tablespoons
butter, and chopped pecans.
Directions
Melt butter in a skillet and mix
in soya sauce.
Saute spring onions and garlic
until lightly browned and sauce
has reduced.
At
we have...
Sprinkle over top.
Bake at 190 deg C for 30min
(or 45min if refrigerated).
Place steaks in the skillet, then
cover and cook for preferred
time on both sides.
This will depend on the
thickness of the meat.
Rest for a few minutes before
serving.
FRIDAY TO
SUNDAY ONLY
green grapes .................................. 6
loose green capsicum ....... 1
lamb shanks .................................... 12
irish pork sausages .............. 12
limited stock available and WHILE STOCKS LAST!
.99
kg
.49
each
.99
kg
.99
kg
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