Bay Harbour: October 09, 2019

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PAGE 14 Wednesday October 9 2019 BAY HARBOUR Latest Canterbury news at starnews.co.nz Celebrate 25 years of Christchurch Casino. CELEBRATE DIVERSITY WITH CHRISTCHURCH CASINO. FREE TO ENTER. OVER $100,000 IN CASH & PRIZES TO BE WON! WIN TRIPS TO VIETNAM & INDIA! Includes flights, accommodation, guided tours and spending money! - Ts & cs apply - Explore, Play, Redeem. Download our Players Club app.* 30 VICTORIA ST I 0800 CASINO I chchcasino.co.nz Enter for free by swiping your Players Club card at the Kiosk from 5pm every Saturday. Live hourly draws at 8pm, 9pm, 10pm. Winners must be present. Players Club is free to join.*Must be a Players Club member to download app.
Wednesday October 9 2019 Latest Canterbury news at starnews.co.nz BAY HARBOUR PAGE 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. Otago Daily Times Your trusted source of news from across the South PICK UP YOUR COPY FROM 7.30AM AT BP CONNECT: FENDALTON 1 Memorial Ave BUSH INN 330 Riccarton Road MOOREHOUSE 144 Moorehouse Ave DALLINGTON 712 Gloucester St RUSSLEY RD 661 Russley Road ROLLESTON 1705 Main Road EDGEWARE 712 Edgeware Road QEII 308 Travis Road MARSHLANDS 432 Marshlands Road
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Bay Harbour: October 09, 2019

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