The Star: January 23, 2020

Braised beef cheeks make
a hearty slow-cooked
stew that is particularly
tasty when served with
tagliatelle
BRAISED BEEF CHEEKS
WITH TAGLIATELLE
Serves 4
Ingredients
750g beef cheeks
salt and freshly ground black
pepper
2 Tbsp vegetable oil
160g smoked bacon lardons
(small, fatty cubes of bacon)
100g shallots, peeled
100g button mushrooms, small
and whole
1 clove of garlic, crushed
10g plain flour
300ml red wine
400ml chicken stock
1 small bouquet garni
chopped fresh parsley
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Cheese smørrebrød
(Danish open-faced
sandwiches) are usually
eaten to conclude a meal.
This version with tangy
blue cheese, mellow pear,
and toasted hazelnuts is
sweet but not sickly
BLUE CHEESE, PEAR,
AND HAZELNUT
SMØRREBRØD
Makes 1 sandwich
Ingredients
1 thick slice of dense, dark
wholegrain rye bread
Thursday January 23 2020 The Star
FOOD 23
½ tsp butter, softened slightly
¼ pear, cut thinly lengthwise
2 Tbsp Danish blue cheese,
crumbled
2 tsp toasted hazelnuts, chopped
Directions
If not already, cut rye bread to
a rectangle a little bigger than the
palm of your hand.
Spread butter evenly all over top
side of bread.
Arrange pear slices on bread so
that they overlap slightly. Top with
crumbled blue cheese and finish
with toasted hazelnuts.
Serve right away.
For the pasta:
300g tagliatelle
olive oil
30g unsalted butter
Directions
Preheat the oven to 100 deg
C. Season the beef with salt and
pepper. Heat the oil in a cast-iron
braising pot, then add the meat
and brown it all over. Remove and
place on a plate. Add the lardons
to the pot and cook until golden
brown, then remove these and put
them on the plate with the beef.
Now add the shallots and
colour them evenly, then add the
mushrooms and cook for 2min,
then pour in the red wine and
reduce by half.
Return the beef and lardons to
the pot with the chicken stock.
Add the bouquet garni, bring
to the boil, season with salt and
pepper, then put the lid on and
place in the oven for 8 hours.
Once the meat is cooked, remove
from the oven and leave to stand.
To finish: Cook the tagliatelle
in boiling salted water with a
little olive oil, then drain and put
back into the pan. Add the butter,
season and stir well.
To serve: Serve the tagliatelle
in the middle of each bowl and
spoon over the braised cheeks.
Sprinkle with chopped parsley
and serve.
Central Otago Cherries .......... 11 .99
Central Otago Apricots ........ 5 .99
Blueberries 125g ...................................... 2 .49
Eggplant ................................................................ 1 .69
Spring Onions ............................................... 1 .49
Carmen Pears ................................................. 2 .99
NEW SEASON
Beef Rump Steak ........................................ 14 .99
Lamb Shoulder Chops ................. 15 .99
Irish Pork Sausages .......................... 12 .99
Chicken Nibbles ........................................ 7 .99
Beef Cheeks ........................................................ 13 .99
kg
kg
each
each
each
kg
KG
KG
KG
KG
KG
At
we have...
FRIDAY TO
SUNDAY ONLY
Beef Rump Caps .......................................... 15 .99
Pork Boston Butts ........................... 10 .99
Broccoli ................................................................. 1 .49
Green Kiwifruit .......................................... 2 .99
kg
kg
each
kg
Check our website for
your local stores opening hours
All our fresh meat is 100% NZ FARMED. specials VAlid
20th January - 26th January 2020.
WHILE STOCKS LAST! ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION
WWW.
.CO.NZ
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