Selwyn Times: August 21, 2019
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26 Wednesday <strong>August</strong> <strong>21</strong> <strong>2019</strong><br />
Latest Christchurch news at www.star.kiwi<br />
Tasty Bites<br />
SELWYN TIMES<br />
Getting protein through a science-based diet<br />
The role of protein in<br />
people’s bodies, its<br />
sources and the benefits of<br />
consuming it across the day<br />
can’t be underestimated.<br />
These recipes provide a<br />
science-based approach to<br />
ensuring you get enough in<br />
your diet<br />
Orange kumara and<br />
haloumi fritters<br />
Serves 4<br />
Ingredients<br />
1.2kg orange kumara, peeled and<br />
coarsely grated<br />
320g haloumi, coarsely grated<br />
2 tsp ground cumin<br />
Light olive oil spray for cooking<br />
2 cloves garlic, crushed<br />
4 spring onions, white part thinly<br />
sliced into rounds, green part<br />
thinly sliced diagonally<br />
120g baby spinach leaves<br />
Avocado dressing:<br />
80g medium-sized avocado<br />
⅓ cup (80ml) white wine vinegar<br />
or apple cider vinegar<br />
½ tsp dijon mustard<br />
Directions<br />
To make the avocado dressing,<br />
blend all the ingredients in a jug<br />
with a hand-held blender until<br />
GARDENING<br />
smooth. Season with black pepper<br />
and set aside.<br />
Heat a large non-stick frying<br />
pan over low-medium heat.<br />
Combine the kumara, haloumi<br />
and cumin in a bowl and season<br />
with freshly ground black pepper.<br />
Lightly spray the pan with<br />
olive oil and drop in firmly<br />
packed cup measures of the<br />
kumara mixture, pressing down<br />
to form 8cm circles. Depending<br />
on the size of your pan, you will<br />
probably need to do this in two<br />
batches of four.<br />
Cook for 5min each side<br />
or until golden and cooked<br />
through. Remove and cover to<br />
keep warm. Lightly spray the pan<br />
with a little more oil and increase<br />
the heat to high.<br />
Add the garlic, white part<br />
of the spring onion, spinach<br />
and 60ml water. Cook, tossing<br />
constantly, for 2min or until the<br />
spinach has just wilted. Remove<br />
the pan from the heat and season<br />
with black pepper.<br />
Serve two kumara fritters per<br />
person, layered with the spinach<br />
mixture. Spoon over the dressing<br />
and sprinkle with the green<br />
spring onion.<br />
Roast herb chicken and<br />
vegetables<br />
Serves 4 with leftovers<br />
Ingredients<br />
½ cup finely chopped flat-leaf<br />
parsley<br />
2 Tbsp finely chopped rosemary<br />
1 Tbsp mixed dried herbs<br />
6 cloves garlic, crushed<br />
¼ cup (60ml) olive oil<br />
¼ cup (60ml) red wine vinegar<br />
1.8kg lean chicken tenderloins<br />
1 head cauliflower, cut into florets<br />
7 carrots, sliced into rounds<br />
7 zucchini, thickly sliced into<br />
rounds<br />
750g button mushrooms<br />
Light olive oil spray for cooking<br />
1 cup (250ml) salt-reduced<br />
chicken stock<br />
Lemon wedges and flat-leaf parsley<br />
leaves, to serve<br />
Ingredients<br />
Heat the oven to 200 deg C (or<br />
180 deg C fan-forced).<br />
Combine the parsley, rosemary,<br />
dried herbs, garlic, olive<br />
oil, vinegar and chicken in a<br />
large bowl. Season generously<br />
with freshly ground black pepper<br />
and toss well to coat the chicken.<br />
Divide the vegetables among<br />
two large roasting tins and<br />
lightly spray with olive oil. Toss<br />
to combine, then top evenly with<br />
the chicken mixture.<br />
Pour half the stock over the<br />
ingredients in each tin. Bake,<br />
swapping the tins halfway<br />
through and tossing the chicken<br />
and vegetables, for 25-30min<br />
or until the chicken is cooked<br />
through and the vegetables are<br />
soft.<br />
Divide one-third of the chicken<br />
and vegetables among four for<br />
dinner, with lemon wedges and<br />
parsley. Cool the leftovers, then<br />
divide evenly between two large<br />
airtight containers.<br />
Store the leftovers in the fridge<br />
for up to two days or in the<br />
freezer for three months. Thaw<br />
the frozen mixture in the fridge<br />
overnight. Transfer the chilled<br />
mixture to a baking dish and<br />
reheat in a preheated 220 deg C<br />
(200 deg C fan-forced) oven for<br />
15-20min or until hot and crisp.<br />
Magnificent magnolias need protection<br />
LATE WINTER is the season<br />
when the deciduous magnolias<br />
are at their best.<br />
<strong>August</strong> seems to force these<br />
gorgeous flowers to open in a<br />
rush.<br />
The breathtaking sight of the<br />
large, tulip-like blooms perching<br />
on bare branches can send<br />
passers-by rushing to the nursery<br />
to buy something similar.<br />
There are dozens of magnolia<br />
varieties, and making a choice<br />
can be a formidable task.<br />
Most grow into small trees<br />
but, if space is tight, look for<br />
one of the shrub-sized star<br />
magnolias.<br />
Because magnolias come from<br />
cool climates with rich, moistureholding<br />
soil, keeping them<br />
happy through hot New Zealand<br />
summers can be a challenge.<br />
It’s important to take the<br />
opportunity to improve the<br />
soil as much as possible before<br />
planting.<br />
Choose a spot that gets at least<br />
half a day’s sun and is protected<br />
from strong winds. Because<br />
magnolias hate being dry, it<br />
can also be helpful to add some<br />
water-storing crystals into the<br />
planting area.<br />
Create a planting hole that’s<br />
about twice the size of the pot<br />
and approximately the same<br />
depth. Take the plant out of the<br />
pot with care (magnolias hate<br />
root disturbance) and sit it into<br />
the planting hole.<br />
Backfill, then water well to<br />
settle everything into place.<br />
Lastly, spread a layer of organic<br />
mulch. This will keep the soil<br />
moist and stop competitive grass<br />
from growing back over the root<br />
area.<br />
Needing Landscaping?<br />
• Landscape Design<br />
• Decks/Pergolas/Paving<br />
• Irrigation Systems<br />
• Plant Supply & Planting<br />
• Ready/Hydro/Artificial Lawn<br />
• Digger & Truck Hire<br />
The Landscape Specialists<br />
Prompt and professional service by experienced staff<br />
Phone: 03 349 4363<br />
Email: greenscapes@xtra.co.nz<br />
www.greenscapes.co.nz