Bay Harbour: January 27, 2021
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PAGE 16 BAY HARBOUR<br />
Latest Canterbury news at starnews.co.nz<br />
Wednesday <strong>January</strong> <strong>27</strong> <strong>2021</strong><br />
Tasty Bites<br />
Tomatoes are plentiful – be creative<br />
Try this twist on the<br />
classic Mediterranean<br />
tomato, mozzarella and<br />
basil salad, its a perfect<br />
match for the summer<br />
barbecue. Finish the<br />
meal with a tangy<br />
mandarin syrup cake<br />
Classic tomato salad with<br />
a twist<br />
Serves 4-5<br />
Ingredients<br />
Topping<br />
4 tbsp chopped parsley<br />
Finely grated rind 1 large<br />
lemon<br />
2 cloves garlic, crushed<br />
Salad:<br />
200g fresh mozzarella or<br />
bocconcini<br />
3 tbsp extra-virgin olive oil<br />
2 tbsp finely sliced basil<br />
leaves<br />
2 cloves garlic, crushed<br />
Freshly ground black pepper to<br />
taste<br />
500g medium-size ripe<br />
tomatoes<br />
Freshly ground salt to taste<br />
Extra basil leaves for garnish<br />
Directions<br />
Combine ingredients for the<br />
topping and place aside.<br />
Meanwhile, slice mozzarella<br />
into a bowl. Sprinkle with olive<br />
oil, basil, garlic and black pepper.<br />
Stand for at least 30min to<br />
absorb the flavours.<br />
In a flat serving dish slice<br />
the tomatoes and layer in rows<br />
alternately with cheese. Sprinkle<br />
with salt and extra<br />
basil<br />
Serve lightly chilled as a light<br />
meal with crusty bread or as an<br />
accompaniment to cold meats.<br />
Balsamic roasted<br />
tomatoes<br />
Serves 4-8<br />
Ingredients<br />
12 medium tomatoes, plum<br />
preferably<br />
4 each: cloves garlic, basil<br />
leaves, thinly sliced,<br />
few sprigs thyme<br />
2 spring onions<br />
1 red chilli<br />
Flaky sea salt and freshly<br />
ground black pepper to taste<br />
1/2 cup balsamic vinegar<br />
1 tbsp brown sugar<br />
2 tbsp extra-virgin olive oil<br />
Set the oven to 170 deg C.<br />
Make a small cross in the top<br />
of each tomato. Place in a<br />
casserole dish so they fit snuggly.<br />
Sprinkle with garlic, basil and<br />
thyme.<br />
Halve spring onions lengthwise<br />
and cut into 4cm long<br />
lengths.<br />
Halve chilli lengthwise and<br />
seed. Weave spring onions and<br />
chilli between the tomatoes.<br />
Season well.<br />
Combine vinegar and brown<br />
sugar. Pour over tomatoes.<br />
Drizzle with olive oil.<br />
Bake for about 45min,<br />
until tomatoes are soft but still<br />
retain their shape.<br />
Serve with crusty bread as a<br />
starter, on pasta or as an<br />
accompaniment.<br />
Sweet summer mandarin<br />
syrup cake<br />
Ingredients<br />
330-370g mandarins<br />
(3- 6 whole mandarins,<br />
depending on size)<br />
200g blanched ground<br />
almonds<br />
1 cup white sugar<br />
5 eggs<br />
1 tsp vanilla extract or<br />
essence<br />
1 tsp baking powder<br />
oN sAle Now!<br />
HEALTHY:<br />
Tomatoes<br />
can be used<br />
as the main<br />
ingredient for<br />
a salad.<br />
Syrup<br />
1/4 cup sugar<br />
Juice of 1 mandarin<br />
Juice of 1 lime<br />
Natural unsweetened Greek yoghurt<br />
or creme fraiche to serve<br />
Directions<br />
Place whole mandarins in a large<br />
saucepan and cover with plenty<br />
of cold water.<br />
Cover with a lid and boil gently<br />
for 90min. Drain and allow to<br />
cool slightly.<br />
Preheat oven to 180 deg C.<br />
Grease and line a 21cm round<br />
springform cake tin with baking<br />
paper.<br />
Remove the stem end of the<br />
mandarins, then cut in half and<br />
remove any pips. Place fruit<br />
(skin, pith, flesh and all) in a<br />
food processor or blender and<br />
blitz until smooth. Add all other<br />
cake ingredients and blitz until<br />
well combined.<br />
Pour into prepared cake tin<br />
and bake for 1 hour or until a<br />
skewer inserted in the middle of<br />
the cake comes out clean.<br />
Cover cake with tinfoil halfway<br />
through cooking time to avoid<br />
the top browning too much.<br />
Remove cake from oven and<br />
leave in the tin while you make<br />
the syrup.<br />
Mix sugar, mandarin and lime<br />
juice together and pour over<br />
cake while warm.<br />
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