Nor'West News: November 05, 2019

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12 Tuesday November 5 2019 Latest Canterbury news at starnews.co.nz Tasty Bites NOR’WEST NEWS Baking the ultimate banana bread This amazing banana bread doesn’t crumble, stays moist and freezes well. It’s also the perfect way to top off gnudi with asparagus, which makes for a tasty meal any time of the day Banana bread brilliance Makes 14-15 slices Ingredients 270g self-raising flour ½ tsp baking soda 1 tsp ground cinnamon ¼ tsp ground cloves 80g butter, melted 140g dark cane sugar 3 large eggs, size 7 1 tsp vanilla extract 450g very ripe bananas, weighed without skin, mashed (4-5 large bananas) Directions Preheat the oven to 170 deg C on bake. Sift the flour, baking soda, cinnamon and cloves into a large bowl and stir well to combine. Set aside. Put the melted butter, dark cane sugar, eggs and vanilla extract into a medium-sized bowl and beat together for several minutes on high speed until thick and creamy. Reduce the speed and gradually add the mashed bananas, beating until well combined. Make a well in the centre of the dry ingredients and stir in the banana mixture a third at a time, mixing well after each addition. Tip into the prepared tin (either loaf tin or cake tin) and smooth the top. Bake until golden brown – it should be firm to the touch and a skewer inserted into the centre should come out clean (about 50-55 minutes). You may need to cover the bread with baking paper for the last 15min of cooking if it is browning too much. Remove from the oven and cool on a wire rack for about 20min. Slide a knife between the side of the tin and the bread to loosen it. Invert the tin on to a wire rack, remove the baking paper, turn right way up and leave to cool. To serve the loaf, cut it into thick slices and toast if you wish. Cuts into 14-15 slices. To serve as a cake, use ice with lemon icing or leave plain. Without the icing, the banana flavour is more pronounced. Cuts into 16-20 slices. Gnudi with asparagus Serves 4 Ingredients 400g ricotta 2 eggs 1 egg yolk 120g freshly grated parmesan, plus extra for serving 100g flour 1 tsp salt freshly ground pepper semolina flour 2 bunches asparagus, woody ends removed and cut into 3cm pieces 50g butter 4 sprigs of thyme, marjoram or basil juice of ½ a lemon, Directions In a large bowl, mix together ricotta, eggs, egg yolk, flour, seasoning and parmesan cheese. Mix to combine. Put into a piping bag with large plain nozzle. Dust a tray heavily (5mm) with semolina and pipe 2cmwide tubes the length of the tray. Continue until all the mix is used and gently roll the tubes in the semolina. Chill for as long as possible (an hour or overnight). Bring a large pot of salted water to the boil. While the water is coming to the boil, heat a large fry pan with butter, add the herbs and asparagus and cook until the asparagus becomes tender (about 4min). Cut the gnudi into 4cm lengths, cook in boiling water. When it rises to the top (about 3-4min) remove and drain. Add them to the asparagus, season, grate over plenty of parmesan cheese and enjoy immediately. Fall in love with your favourite furniture all over again! before • Recover your chairs and couches and save money! • Excellent range of fabrics • Quality workmanship guaranteed • Free quotes available • Over 30 years experience after Somerfield Upholstery Ltd FURNITURE RECOVERY SPECIALIST 6/47 Sonter Road, Wigram | Ph 021 251 6200 | 349 0456
NOR’WEST NEWS Latest Canterbury news at starnews.co.nz Tuesday November 5 2019 13 CHristCHurCH CAsiNO Stir fry, dumplings and noodles! Advertising Feature Inside Christchurch Casino is the authentic and intimate Cantonese inspired restaurant, Chi Kitchen. Chi Kitchen will transport you to the streets of Guangzhou, the stalls of Thailand, and the melting-pots of Malaysia. Taste the food and relish the fresh flavours of Asia. Whether you’re dining alone or with ten or more people, there’s a dining experience for everyone! Chose from the à la carte menu or Chef ’s Banquet including a variety of entrées and up to seven mains. If you’re feeling peckish, make sure you visit on Thursday nights for the $1 dumplings. Have one, five or twenty dumplings for just $1 each! Their team of chefs is led by Chef Stanley Mo who has worked in some of the best restaurants in Hong Kong and China. Stanley created Chi Kitchen’s menu to feature authentic Asian inspired meals with noodles, dumplings and stir fries straight from the purpose built wok station. Some of their most popular dishes include steamed prawn dumplings, hot & spicy chilli chicken cooked in the wok, and combination fried rice. There’s also a variety of menu options which cater for gluten free intolerances and vegetarian diners. Chi Kitchen’s portions are generous, affordable and authentically oriental. ‘Dine with us during Cup Week and enjoy live entertainment’ 30 Victoria Street | christchurchcasino.co.nz | R20 venue Christchurch Casino’s Buffet is Back! SUPERGOLD CARD $ 20 LUNCH SPECIAL WED - FRI: 11.30am - 2pm BRUNCH $ 26 | SAT & SUN: 8am - 2pm LUNCH $ 26 | WED - FRI: 11.30am - 2pm DINNER $ 39 .50 | WED - SUN: 5.30pm - 9.30pm Not to be used in conjunction with any other offer or discount. Book online at chchcasino.co.nz or phone 03 365 9999
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Nor'West News: November 05, 2019

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