The Star: October 24, 2019
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PAN SEARED CHICKEN<br />
WITH APPLES AND<br />
PEARS<br />
Ingredients<br />
2 tablespoons extra-virgin olive<br />
oil<br />
5-6 boneless skinless chicken<br />
breasts<br />
Salt and pepper to taste<br />
4-5 tablespoons butter<br />
2-3 braeburn apples, peeled,<br />
cored, and sliced<br />
3 pears peeled, cored, and sliced<br />
1/4 teaspoon nutmeg<br />
Zest and juice of 1 lemon<br />
2-3 tablespoons honey<br />
3 tablespoons chopped parsley<br />
Latest Canterbury news at starnews.co.nz<br />
Thursday <strong>October</strong> <strong>24</strong> <strong>2019</strong> <strong>The</strong> <strong>Star</strong><br />
FOOD 29<br />
Directions<br />
Heat olive oil in a non-stick<br />
skillet over medium-high.<br />
Season the chicken with salt<br />
and pepper on both sides and<br />
cook the chicken until golden<br />
and firm, about 12min, turning<br />
once.<br />
Place the chicken on a plate<br />
and cover with foil to keep warm.<br />
In the same skillet, melt the<br />
butter over medium heat and<br />
add the apples and pears and<br />
season with salt and nutmeg.<br />
Stir in the lemon juice and<br />
zest and cook for 5min, or until<br />
tender crisp, then stir in the<br />
honey and cook for one more<br />
minute.<br />
Slice the chicken on an angle<br />
and serve with apples and pears<br />
and sprinkle the parsley over the<br />
chicken and apples.<br />
loose tomatoes ....................................................... 4<br />
seedless mandarins ........................................ 3<br />
capsicums 4 pack .................................................... 3<br />
courgettes ......................................................................... 5<br />
braeburn apples ................................................... 1<br />
packham pears ............................................................ 2<br />
beef ribeye steak .............................................. 28<br />
lamb shoulder chops ................................. 13<br />
skinless chicken breast ........................ 9<br />
pork shoulder chops .................................. 8<br />
rangitikei butterfly<br />
chickens ............................................................................. 10<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
each<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
each<br />
TOMATO, COURGETTE AND CAPSICUM GRATIN<br />
Ingredients<br />
Olive oil cooking spray<br />
125g feta, crumbled<br />
2 tablespoons oregano leaves,<br />
chopped<br />
1/2 cup fresh multigrain breadcrumbs<br />
1 teaspoon olive oil<br />
6 tomatoes, cut into 5mm-thick<br />
slices<br />
2 courgettes, trimmed, thinly<br />
sliced diagonally<br />
1 capsicum, halved, deseeded,<br />
thinly sliced<br />
Directions<br />
Preheat oven to 200 deg C.<br />
Lightly spray a 22cm (base)<br />
At<br />
we have...<br />
square baking dish with oil. Place<br />
feta, oregano and pepper into a<br />
small bowl. Mix well. Set aside.<br />
Place breadcrumbs into a small<br />
bowl. Drizzle with oil. Toss well<br />
to lightly coat breadcrumbs in<br />
oil. Set aside.<br />
Arrange half the tomatoes over<br />
base of baking dish, overlapping<br />
slices slightly.<br />
Sprinkle with half the feta<br />
mixture.<br />
Top with courgette, half the<br />
capsicum and remaining sliced<br />
tomatoes. Top with remaining<br />
capsicum and feta mixture.<br />
Sprinkle breadcrumbs evenly<br />
over top.<br />
Lightly spray with oil. Bake for<br />
40 to 45min or until courgette is<br />
tender. Serve.<br />
FRIDAY TO<br />
monday ONLY<br />
loose green kiwi ...................................... 99<br />
telegraph cucumbers ......................... 99<br />
lamb butterfly legs ......................... 19<br />
made instore lamb kebabs ........ 17<br />
made instore<br />
chicken kebabs ............................................. 14<br />
limited stock available and WHILE STOCKS LAST!<br />
c<br />
kg<br />
c<br />
each<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
All our fresh meat is 100% NZ FARMED. specials VAlid 22nd october - 27th october <strong>2019</strong>.<br />
ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION<br />
harewood rd open 7 days a week. Shop: 8.00am–6.30pm cafe: 7am–4pm<br />
Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm<br />
WHILE STOCKS LAST!<br />
only available friday to monday. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION<br />
WWW.<br />
.CO.NZ
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