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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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