PAGE 10 Wednesday <strong>July</strong> 8 <strong>2020</strong> BAY HARBOUR Latest Canterbury news at starnews.co.nz
Wednesday <strong>July</strong> 8 <strong>2020</strong> Latest Canterbury news at starnews.co.nz BAY HARBOUR PAGE 11 Tasty Bites The humble cauli is a winter wonder Check out these easy deepfried cauliflower steaks with lightly toasted ciabatta rolls. Make these super simple veggie burgers for a quick dinner for four Spicy cauliflower steak burgers Serves 4 Ingredients ½ cucumber, thinly sliced 1 tbsp white wine vinegar 1 tbsp sugar 1 cauliflower, medium 2 tsp ground cumin 1 tsp smoked paprika 2 tbsp plain flour, well seasoned 100g dried white breadcrumbs 2 eggs, beaten Peanut oil for frying 4 ciabatta rolls, toasted/halved 4 tbsp hummus Rocket, a small handful Red pepper 4 slices Hot sauce to serve (optional) Directions Toss the cucumber with the vinegar and sugar, and leave while you prep the burgers. Put the cauliflower stalk-end down on a chopping board. Trim the ends off two sides of the cauliflower then cut the remainder into 2cm slices through the root to make four Ventilation Equipment Suppliers totrade retail Smooth-Air also has a wide range of ventilation equipment to bring fresh air into your home. Domestic Commercial Industrial ‘steaks’ (you can freeze the leftovers for soup or cauliflower cheese). Trim them down slightly if they’re much bigger than the size of the buns. Divide the spices equally between the flour and breadcrumbs in two shallow bowls. Dust each cauli steak in the flour. Dip in the beaten egg then coat in the breadcrumbs. Heat 1cm deep of oil in a large frying pan. Cook the steaks on a medium heat for about 5min each side until crisp, golden and tender. To build the burgers, spread the top and bottom of each bun with Smooth-Air & hummus. Add a few rocket leaves then a slice of pepper. Top with the cauli steak, some drained pickled cucumber, and some hot sauce, if using. Put on the tops and serve. Our creamy cauliflower soup is spiced with curry powder for a low-calorie veggie winter warmer Spiced cauli soup Serves 4 Ingredients 1 cauliflower, large (about 450g) 2 tbsp vegetable oil 1 onion, finely chopped 2 garlic cloves, thinly sliced 1 tbsp medium curry powder 1 litre vegetable stock 100g Greek yogurt ½ lemon, juiced Directions Trim all of the florets from the cauliflower and cut into chunky pieces, keeping back two of the nicer florets for later. Finely chop the stem. Heat the vegetable oil in a large pan and cook the chopped cauliflower florets and stem with the onion over a medium heat for 10min, stirring regularly, until the cauliflower is deeply golden. Redcliffs Fine Wine & Spirits $34 99 $34 99 JULY SPECIALS $4799 $64 99 Tip in the garlic and cook for 2min, then add the curry powder and cook for 1min. Pour in the vegetable stock and simmer for 20min until the cauliflower is starting to break down. Stir through the yogurt, then use a stick blender to whizz until completely smooth. Use a sharp knife or mandoline to very thinly slice the two cauliflower florets you kept back. Gently toss them with a little seasoning and the lemon juice. Pour the soup into bowls and top with the thinly sliced cauliflower, and a grinding of black pepper, if you like. $ 3999 $3199 $3699 $14 99 $9 99 $1299 Transfer heat the excess from your log burner to your bedrooms $1299 $1999 $2299 <strong>08</strong>00 SMOOTH (<strong>08</strong>00 766 684) sales@smooth-air.co.nz 264 Annex Rd Riccarton Christchurch 03 343 6184 Monday - Friday 7.30am - 5pm www.smooth-air.co.nz 1/87 Main Road, Redcliffs ● Phone 03 260 0433 OPEN DAILY ● Offers expire 31 <strong>July</strong> <strong>2020</strong>
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