Pegasus Post: October 08, 2019

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14 Tuesday October 8 2019 Latest Canterbury news at starnews.co.nz PEGASUS POST + NEW SEASON OUTDOOR JUST LANDED! VENUS OUTDOOR RANGE ON SALE Huge range of outdoor cushions available. MIX & MATCH YOUR VENUS SETTING Coffee Table NOW $429 Corner Table NOW $265 Side Table NOW $159 3 Seater with Sunlounger NOW $1199 Dining Table – W180 NOW $745 Ellis NOW $85 Maddox NOW $85 OUTDOOR DINING CHAIRS Zane NOW $75 MONTEGO OUTDOOR RANGE ON SALE Low Dining Table NOW $375 DINING OR LOUNGE? Create your own setting! Ottoman NOW $139 Single Seater NOW $399 Coffee Table NOW $229 3 Seater NOW $849 OPEN LATE NIGHT THURSDAYS & FRIDAYS to 7PM - UNTIL OCTOBER 21st. DAYLIGHT SAVINGS SALE ENDS 21.10.19. Shop Online Nationwide Delivery Finance Options targetfurniture.co.nz Cnr Blenheim & Curletts Rds, Christchurch Ph: 0800 TARGET (0800 827438) Offers and product prices advertised here expire 21/10/19. Sale excludes Manchester and Accessories.
PEGASUS POST Latest Canterbury news at starnews.co.nz Tuesday October 8 2019 15 Tasty Bites Cooking with what is in season Lemons and fennel are in season and they make a perfect partnership. This subtle combination works beautifully on its own as a light dinner or will accompany seafood, pork and lamb Lemon and fennel risotto Ingredients 1500ml vegetable stock, hot 2 lemons 2 Tbsp olive oil 1 Tbsp butter 2 shallots 1 tsp fennel seeds, crushed 3 bulbs fennel, sliced thinly and tops reserved 400g risotto rice, such as arborio or carnaroli 200ml dry white wine 100g parmesan cheese, finely grated 1 cup fennel fronds ½ purple olives, stones removed 50ml olive oil sea salt and cracked pepper Directions Bring the stock to the boil. In a medium-sized saucepan, heat the oil and butter, add fennel seeds and shallots and cook gently for 3min. Add the sliced fennel bulbs and cover with a lid and cook for about 15min until the fennel has softened and become sweet and fragrant. Add the zest of one lemon and juice from half. Add the rice and stir well so the rice gets coated. Cook until the rice becomes lightly toasted. Add wine and stir well until it has been absorbed into the rice. Ladle the hot stock in one ladle at a time. Stir well between each addition so the rice sucks up the stock and becomes creamy. Continue until the rice is tender and creamy and the sauce around the rice is thick and silky. If too thick, loosen with a little more stock, or if too runny cook out for a little longer. You may or may not need all the stock. Adjust the seasoning and finish by adding half the grated parmesan and stir to combine. To make the fennel and olive dressing, chop the fennel fronds and add to the olives and zest of one lemon. Stir together, add the olive oil and enough lemon juice to balance the dressing. To serve the risotto, spoon on to your plate, sprinkle over a little more grated parmesan. Spoon over a little fennel and olive dressing. Save your ripe bananas to make this sweet after dinner treat Banana loaf Ingredients 140g butter, softened, plus extra for the tin 140g caster sugar 2 large eggs, beaten 140g self-raising flour 1 tsp baking powder 2 ripe bananas, mashed 50g icing sugar Handful dried banana chips, for decoration Directions Heat oven to 180 deg C. Butter a 900g loaf tin and line the base and sides with baking parchment. Cream 140g softened butter and 140g caster sugar until light and fluffy, then slowly add two beaten large eggs with a little of the 140g flour. Fold in the remaining flour, one tsp baking powder and two mashed bananas. Pour into the tin and bake for about 30min until a skewer comes out clean. Cool in the tin for 10min, then remove to a wire rack. Mix 50g icing sugar with twothree tsp water to make a runny icing. Drizzle the icing across the top of the cake and decorate with a handful of banana chips. Apartments from $275,000 A great lifestyle in a supportive community Where New Memories are Made • Stunning serviced apartments • Restaurant & bar • Landscaped courtyards • Close to The Palms Resthome and Hospital Care – Care is what we do best • 24/7 care available throughout the Village Palms. Fully serviced care suites offering hospital and resthome level care • Dedicated registered nurses, carers and household staff • Additional support of a physiotherapist, diversional therapist, podiatrist and visiting GP Open Monday to Friday 10am – 4pm or by appointment including weekends Call Jenny for your personal guided tour 021 993 943 31 Shirley Road, Shirley www.thevillagepalms.co.nz
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Pegasus Post: October 08, 2019

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