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10<br />
Thursday <strong>August</strong> <strong>11</strong> <strong>2022</strong><br />
STAND FOR YOUR CHRISTCHURCH<br />
NOMINATIONS CLOSE NOON, 12 AUGUST<br />
Are you the next Mayor, Councillor<br />
or Community Board member?<br />
ccc.govt.nz/elections<br />
Add zing to your beef<br />
A spicy<br />
marinade is a<br />
good way to<br />
add something<br />
different to a<br />
traditional meal<br />
Whisky marinade for<br />
beef<br />
Serves 3-4<br />
Ingredients<br />
¼ cup whisky<br />
2 tbsp prepared mustard<br />
3-4 tbsp olive oil<br />
400g beef fillet<br />
freshly ground black pepper<br />
1 cup beef stock<br />
1 tbsp thyme leaves<br />
Directions<br />
Whisk whisky, mustard and<br />
3 tbsp of olive oil until well<br />
combined. Place beef in a<br />
plastic bag. Add marinade.<br />
Refrigerate for 60min. Return<br />
to room temperature<br />
before cooking.<br />
Preheat grill on high. Remove<br />
meat from marinade<br />
and pat dry. Brush with<br />
remaining oil. Season with<br />
black pepper.<br />
Grill for about 8min each<br />
side. To test if done, press<br />
thickest part of meat with<br />
your fingertip. The softer it<br />
is the rarer it is; the firmer<br />
it is, the more cooked. Tent<br />
with foil and cover with a<br />
thick towel. Rest for 10min<br />
before slicing.<br />
Bring marinade, stock<br />
and thyme to the boil. Simmer<br />
for 10min. Serve with<br />
the meat.<br />
Roasted tomato,<br />
butter bean, and<br />
watercress<br />
Serves 4<br />
Ingredients<br />
2 tsp salt<br />
8 tomatoes<br />
2 cloves garlic<br />
1 tbsp olive oil<br />
1 tsp brown sugar<br />
2 sprigs fresh rosemary<br />
1 freshly ground black<br />
pepper, to season<br />
1½ cups butter beans<br />
4 handfuls watercress,<br />
100gm almonds, roasted<br />
and salted<br />
2 tsp lemon juice<br />
1 tbsp fresh herbs, such as<br />
parsley, oregano, marjoram,<br />
finely chopped<br />
1 cup creme fraiche<br />
Directions<br />
Preheat the oven to 220<br />
deg C. Arrange the tomatoes<br />
in a dish.<br />
Drizzle over the oil,<br />
sprinkle the salt, pepper<br />
and brown sugar.<br />
Finely slice the garlic<br />
and add with the rosemary.<br />
Bake for 20min then let<br />
cool.<br />
Combine the butter<br />
beans with the watercress.<br />
Arrange on a platter or<br />
individual dishes then<br />
add the tomatoes and the<br />
almonds.<br />
Mix together the creme<br />
fraiche, lemon juice and<br />
herbs. Spoon over the<br />
salad before serving.<br />
Major intersection improvements<br />
on Lincoln Road<br />
Way safer for everyone<br />
Thanks for your patience while we work in Addington.<br />
From Monday 22 <strong>August</strong> until Friday 14 October we’ll be working to make the Lincoln Road/<br />
Barrington Street/Whiteleigh Avenue intersection safer.<br />
As part of this work we need to close this intersection over the first weekend in October to complete<br />
final road resurfacing.<br />
Night works<br />
We’re doing final road resurfacing at night on Lincoln Road and Moorhouse Avenue when it’s quieter.<br />
From 7pm Sunday 18 September until 6am Friday 23 September, Lincoln Road will be one-way city<br />
bound from Whiteleigh Avenue to Moorhouse Avenue. Two-way traffic will be restored during the day.<br />
For details including traffic impacts visit<br />
ccc.govt.nz/lincolnroad
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