The Star: October 31, 2019

Thursday October 31 2019 The Star
CREAMY LEMON CHICKEN WITH ASPARAGUS
Ingredients
1 1/2 tablespoon extra virgin
olive oil
4 chicken thigh fillets
Salt and to taste
2 tsp Italian seasoning
1 Tbsp butter
400g asparagus stalks trimmed
and cut into thirds
1 onion sliced
1 cup fat free half & half (you can
also use low fat evaporated milk)
1/2 Tbsp all purpose flour
1/3 cup grated parmesan
1 whole lemon, juiced
3 cloves garlic minced
Lemon slices for garnish
Chopped parsley for garnish
Freshly grated parmesan for
garnish
Directions
Heat the olive oil in a large
skillet over medium heat.
Season chicken with salt,
pepper, and Italian seasoning
and add to skillet.
Cook chicken for about 6min
per side, or until no longer pink.
Remove from skillet and set
aside. Add the butter to the
skillet and melt over medium
heat. Add the asparagus and
onions to skillet, and cook for
4min, or until just tender.
In the meantime, combine
half & half, flour, cheese, lemon
juice, garlic, salt and pepper in
a mixing bowl, then whisk until
thoroughly incorporated.
Add the prepared sauce to the
skillet and bring to a boil.
Place prepared chicken back
in the skillet and lower heat to a
simmer.
Cook for 3-4min, or until
asparagus is tender and chicken
is heated through.
Remove skillet from heat.
Spoon sauce over chicken breasts
and top with lemon slices.
Garnish with parsley and
cheese. Serve.
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FOOD 19
TUNA TARTARE WITH
AVOCADO
Ingredients
2 tamarillos
2 avocados
1 lime
½ cucumber
200g fresh tuna
1 Tbsp olive oil
Salt & pepper
Directions
Cut the lime in half. Squeeze
the juice from the fruit.
Cut the avocado all the way
around, going as deep as the
stone.
Twist until you can pull the
two halves apart.
Remove the stone with a
spoon. Peel the avocado or scoop
the flesh out.
Mash the avocado together
bunched asparagus 250g ....................... 2
bagged capsicums 1kg ................................... 3
avocados .............................................................................. 1
prepack red grapes 500g ....................... 3
loose jazz apples .............................................. 3
loose tamarillos ................................................. 7
whole beef fillet ............................................. 28
lamb loin chops .................................................. 19
pork loin chops ................................................... 12
chicken thigh fillet ...................................... 14
with half the lime juice and
season with salt and pepper.
Cut the tuna into small cubes.
Mix the tuna with the other
half of the lime juice and salt and
pepper.
Cut the cucumber into very
small cubes.
Peel the tamarillo and cut into
little cubes.
Create layers in a small glass.
Start with the avocado, then
the tuna and then the cucumber
and tamarillo.
.49
each
.99
each
.49
each
.99
each
.49
kg
.99
kg
.99
kg
.99
kg
.99
kg
.99
kg
All our fresh meat is 100% NZ FARMED. specials VAlid 29th october - 3rd november 2019.
ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION
At
we have...
FRIDAY TO
sunday ONLY
strawberry punnett
250g ............................................................... 2
lettuce ..................................................... 1
free farmed
ribeye pork steak ..................... 13
.99
.49
each
.99
kg
limited stock available and WHILE STOCKS LAST!
each
harewood rd open 7 days a week. Shop: 8.00am–6.30pm cafe: 7am–4pm
Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm
WHILE STOCKS LAST!
only available friday to monday. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION
WWW.
.CO.NZ