Selwyn Times: November 25, 2020

Wednesday November 25 2020 Selwyn Times
Latest Canterbury news at starnews.co.nz
FOOD 31
Try adding fruit to your main course
PRODUCE CAN sweeten your
traditional creations and add an
element of surprise.
Stone fruit or berries are not
normal ingredients you would
add to a main course but try these
easy recipes using blueberries and
peaches for a tasty change.
Blueberry, Chicken and
Mustard Pasta
Serves 4
Ingredients
500g skinned and boned chicken
breasts
salt and pepper to taste
2 tbsp olive oil
1½ cups pasta of your choice
1 small onion, diced
1 cup blueberries
Dressing: 250g creme fraiche or
light sour cream
1-2 tbsp Dijon-style mustard
2 tbsp milk, lemon juice
Directions
If the chicken breasts are large,
cut in half lengthwise. Season.
Heat half the oil in a frying pan.
Saute until lightly coloured.
Cover and cook for 12-15min,
turning occasionally. Remove
and cool slightly.
Meanwhile, cook the pasta
according to the packet instructions.
Saute the onion in the remaining
oil, until softened. Combine
ingredients for dressing.
Place blueberries in a large
bowl.
Using two forks, flake the
chicken. Place in the bowl with
the blueberries. Add the drained
pasta and onions. Gently toss.
Stir in the dressing. Serve warm
or at room temperature. Great
garnished with fresh herbs.
Corn, Coconut and
Coriander fritters with
Peach Salsa
Serves 4
Ingredients
Fritters:
2 cups whole kernel corn
2 eggs, separated
½ cup coconut milk
½ cup coriander leaves, finely
chopped
salt and pepper to taste
3 tbsp self-rising flour
1-2 tbsp rice bran oil
Peach Salsa:
2 ripe peaches, halved, stoned,
peeled and thinly sliced
1 tbsp lemon juice
2 tbsp finely chopped rocket
pinch sugar
½ tsp chilli paste
Directions
FLAVOURS:
(Left) – Pasta
with mustard
and blueberries.
(Above) – Corn
fritters with
peach salsa.
Blanch and drain the corn.
Cool. Combine with the egg
yolks, coconut milk, coriander,
salt, pepper and flour.
Heat the oil in a large nonstick
frying pan. Take heaped tablespoons
of the corn mixture and
place in the pan. You will need to
work in batches.
Cook on low heat until bubbles
appear on the top. Flip over
and continue cooking until the
undersides are golden. Keep
warm in the oven while cooking
the remainder. You should have
12 fritters.
Meanwhile, combine the ingredients
for the salsa.
To serve, place one fritter in
the centre of each of four serving
plates. Top with a little salsa. Top
with another fritter, more salsa
and a final fritter. You will have
four stacks.
Great drizzled with a sweet
chilli sauce.
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To Have & To Hold, November 28 - December 15 at Little River Gallery.
A shorter than most exhibition in order to allow for early pick up for Christmas.
Contributors are Christchurch women Lorelei Jenner and Jenny Wilson and local
Jane Downes. Jasmine Keir’s studio is in Keri Keri and Debra Powell is from the
rural Waikato hamlet of Te Pahu.
Lorelei Jenner paintings are somewhere between abstract and landscape. The
images can be both familiar and interpretive, while at the same time mysterious,
atmospheric and other worldly.
Debra Powell’s alias in the pottery studio is ‘Little Betty’, her ceramic work has
strong narrative themes, exploring relationships between people and nature,
playing with convention and infusing the result with a gentle humour.
Oxidised copper artist Jasmine Keir endeavours to create and understand the
pure alchemy of the colours achievable using a vast variety of natural ingredients
to react and colour her copper panels.
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mysterious creatures are pinned in reference to museum specimens; others rest
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Lorelei Jenner
To Have
Debra Powell
Jenny Wilson
To Hold
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e3 : economy
2020
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28 Nov - 15 Dec 2020
Main Rd, Little River
03 325 1944
art@littlerivergallery.com