Selwyn Times: January 25, 2023

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30 Selwyn Times Wednesday January 25 2023 30 FOOD Latest Canterbury news at starnews.co.nz Wrap up summer’s best in a sandwich Nigel Slater whips up a slow and easy focaccia for summer, and a dreamy vegan filling to complement it Olive and rosemary focaccia Serves 4 Ingredients 400ml warm water 2 tsp easy-bake dried yeast 1 tsp sea salt 1 tsp caster sugar 500g strong white bread flour 6 Tbsp olive oil, plus a little extra 125g green or lemon-marinated olives, stoned 1 Tbsp rosemary leaves Sea salt flakes to finish A high-sided baking dish Directions Put the water and yeast into a large mixing bowl and add the salt and sugar. Mix in the flour either by hand or with a wooden spatula. Add 2 tablespoons of the olive oil and mix loosely into the dough. Cover the bowl with a cloth and refrigerate overnight. (The dough will need a good eight hours.) Next day, when the dough has risen somewhat (don’t expect it to be as high as if you had proved it in a warm place) halve the olives and chop the rosemary leaves and mix them into the dough along with another 2 tablespoons of the olive oil. Lightly oil the baking tin and turn the dough out into the tin. Push the dough out to fit the tin with your fist, gently pushing it almost into the corners – it will swell during second proving – then wrap the tin in a cloth and place in a warm spot for a good hour, perhaps two, until it has risen to twice its size. Set the oven at 220degC. When the oven is ready, use a floured finger to push several hollows into the dough, then scatter the surface lightly with sea salt flakes and bake for 30 minutes until golden. Remove from the oven, pour the remaining oil over the surface, then release from its tin with a palette knife. Roast aubergine and preserved lemon sandwiches Serves 4 Ingredients 3 medium to large aubergines (about 800g) 4 Tbsp olive oil 3 cloves garlic 1 small preserved lemon 12 basil leaves 1 focaccia (see recipe) 2 handfuls rocket PHOTO: GETTY Directions Warm 4 tablespoons of oil in a shallow pan over a moderate heat. Add the aubergines scoredside down, tuck the unpeeled garlic cloves around them, then let the aubergines fry for 4-5 minutes until the cut sides are starting to take on a pale golden colour. You may need to do this in two pans or in relay. Turn the aubergines over, using a palette knife then pour 100ml of water into the pan. (Keep a lid handy to deal with the spluttering.) Cover with a lid, lower the heat and continue cooking for 10 minutes until the aubergine flesh is soft and silky. Check it is cooked right through by tenderly prizing the flesh apart with a spoon. Remove from the heat and allow to cool. Lift the cloves of garlic from the pan, scrape their flesh from the skins and put it in a bowl. Crush the cloves to a paste with a spoon or fork. Using a tablespoon, slide the aubergine flesh from its skin into the garlic bowl. Pour in any juices from the pan – there won’t be a lot – then mash together with a fork. Remove and discard the flesh from inside the preserved lemon, then chop the skin very finely. Add to the aubergine. Shred the basil leaves and stir in. Taste for seasoning. You may need a little black pepper. To fill the focaccia: using a long, sharp bread knife, slice the bread in half vertically to give two rectangles then cut each in half horizontally. Remove the top half of each, then cover the bottom half with the mashed aubergine and rocket leaves. Place the upper halves on top and press gently down. Leave for a good half hour, for the juices to soak in to the bread, then cut into slices at the table. – ODT/Guardian News & Media OUR bUSInESS IS gROwIng... here’s how we can help grow yours too! Deliver your mailers to your customers with us: . We can deliver your mailer targeted locally to the customers most likely to buy from you or offer you mass reach via our South Island network. Your mailer can be delivered as an insert in our paper or separately in the letterbox. Contact us today for a plan to suit your business. SUPERVISOR Required for the Rolleston & West Melton Area To be a supervisor you will need: • A suitable van, mobile phone and computer with internet access • Ability to handle deliveries of large quantities each week • Ability to manage your own team of deliverers DELIVERERS wanted across the South Island To be a deliverer you will need: • A few free hours each week • Ability to home deliver papers and flyers to your own territory *You must be 11 years or older Contact Mark Kelly South Island Distribution Manager P: 029 983 2293 | E: mark.kelly@mainlanddistribution.co.nz
Wednesday January 25 2023 Selwyn Times 31 THE MOUNTAINS ARE CALLING With easy access along the Great Alpine Highway (SH73), the mountains are a playground of biking tracks and hikes. Take the time to enjoy the stunning landscapes, spot a cheeky kea and connect with nature. Plan a day trip or weekend full of adventure this summer. Check out selwyn.nz. Visit selwyn.nz Follow SelwynNZ Share selwyn.nz
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Selwyn Times: January 25, 2023

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