Bay Harbour: December 23, 2020

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PAGE 10 BAY HARBOUR Latest Canterbury news at starnews.co.nz Wednesday December 23 2020 Tasty Bites Break out the barbecue to cook your beef Warm temperatures and a family to cook for? Get the barbecue cranking and let it do the hard work. Try this simple way to cook a ribeye or the Sunday roast Barbecue ribeye steak Ingredients Ribeye steaks, at least 4cm thick Olive oil Salt Fresh ground black pepper Directions Preheat the barbecue to high heat. If you have a sear burner and a steak that is more than 3cm thick, get one side of the grill going at about mediumhigh in case you need to cook it through a little more after the sear. Remove the ribeye steaks from their packaging and rub them down with some olive oil and then coat a generous amount of salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelised crust. Clean and lubricate your grill grates with some cooking oil on a rolled up piece of paper towel (using tongs, of course). Place the ribeye steaks on the hottest part of the grill and then stand ready with the tongs. At this point, you are on flareup watch. The fat dripping off of the steaks could create a flare-up. If a flare-up occurs and doesn’t go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move them back over the heat. Continue to grill with the lid open for about 4-6min. Flip the steaks over onto the other side, still over the hottest part of the grill. Grill the ribeye steaks for an additional 4-6min on the other side, lid open, for a medium-rare delicious steak. Remove the steaks from the grill and allow to rest for 5min before serving. The resting period is important so that the juices don’t run out when you cut into the ribeye, so be patient. Slow-cooked beef rump with fennel and olives – Serves 4 Ingredients Grilled steak from the barbecue and a slow roasted beef rump. 1kg beef roast 3 cloves crushed garlic 1 Tbsp thyme leaves 1 Tbsp rosemary leaf, chopped 1 to taste flaky sea salt 1 shallot, diced 1 to taste freshly ground black pepper 1 carrot, diced 1 fennel bulb, sliced 12 olives, pitted 1 cup beef stock Directions Ensure beef is at room temperature before cooking. Wipe dry. Combine the garlic, thyme, rosemary, salt and pepper and rub over the meat. Place the vegetables on the base of a slow cooker or your outdoor cooker. Rest the meat on top. Add the stock and place the lid on the cooker. Turn the temperature to low and cook for 4-5 hours. UNDER NEW MANAGEMENT WOOLSTON Bumper to Bumper repairs þ ALL MECHANICAL REPAIRS Servicing. lubes, cambelts, tyres, exhausts, suspension, batteries, water pumps, etc. þ VTNZ WOF ON SITE þ VTNZ CERTIFIED REPAIRER þ COURTESY CAR AVAILABLE BE IN TO WIN YOUR SERVICE Book in your vehicle for a service and go into our monthly draw to *WIN back the cost of your service. *Conditions apply WOOLSTON AUTO SURGERY 693 FERRY RD | PH 03 384 9092 TREATING OUR COMMUNITIES Order your favourite Christmas Cookies now and help St John continue to treat all of us. WWW.COOKIETIME.CO.NZ St John does not provide ambulance services in Wellington or Wairarapa regions.
Wednesday December 23 2020 Latest Canterbury news at starnews.co.nz BAY HARBOUR PAGE 11 FURNITURE SALE MORE PRODUCTS ADDED UP TO 50% OFF FLOOR STOCK MONTHS INTEREST FREE NO PAYMENTS NO INTEREST OPEN 7 DAYS FIND US AT 255 MOORHOUSE AVE NEXT TO REBEL SPORT DURHAM ST MOORHOUSE AVE US! REBEL SPORT COLOMBO ST
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Bay Harbour: December 23, 2020

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