The Star: September 21, 2017

34 Thursday September 21 2017
Latest Christchurch news at www.star.kiwi
The Star
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
TOMATO AND MOZZARELLA
WITH CRUMBED
EGGPLANT
Ingredients
1 Eggplant, sliced into 1cm
rounds
2 Eggs, lightly whisked and
seasoned
1 cup Breadcrumbs
¼ cup Chopped fresh herbs, e.g.
parsley or chives
1 bottle Oil, enough for cooking
eggplant
2 cups Tomatoes, sliced or
chopped
2 whole Mozzarella cheese
1 cup Basil leaves
1 drizzle Lemon-infused olive
oil, to serve
Directions
Firstly crumb the eggplant. Dip
into seasoned egg, then roll into
the breadcrumbs and parsley
combined in another bowl. Set
aside in the fridge until ready to
cook.
Into a frying pan pour a little
oil. Fry the eggplant on a medium
heat to ensure they cook
right through, turning once to
brown both sides.
Onto a platter, place the eggplant,
tomatoes, torn mozzarella,
basil and salt and pepper. Drizzle
over the lemon infused olive oil
then serve.
MOZZARELLA AND PESTO
SCHNITZEL PARCELS
Ingredients
1 Salt & freshly ground pepper,
to season
8 slices Beef schnitzel
250g Mozzarella cheese, sliced
¼ cup Basil pesto
1 Tbsp Olive oil
Directions
Season schnitzel with salt
and pepper and lay on a work
surface. Arrange two slices of
mozzarella on one half of each
schnitzel and top each with a
heaped teaspoon of pesto.
Fold the empty side of each
schnitzel over to cover the filling
and secure by threading
two toothpicks through each
schnitzel parcel. Heat a non-stick
frying pan, add a film of oil and
place schnitzel parcels in the
pan. Cook over a medium heat
for 2 to 3min on each side, or
until browned on both sides and
cheese has melted.
SWEET ORANGE, DATE AND
MINT SALAD
Ingredients
½ cup Freshly squeezed orange
juice
1 Lemon
3 Tbsp Honey, mild
4 Navel oranges
3 Mint leaves
8 Dates, moist
2 tsp Orange blossom water,
optional
Directions
Put the juices (orange and
juice of one lemon) and honey
into a small pot and gently bring
to the boil. Simmer until reduced
by a third. Cool.
Place an orange on a board
and use a sharp serrated knife
to cut a slice off each end. Stand
the orange on one end and cut
off all the rind and pith. Lay the
orange on its side and cut into
thin slices. Place the slices in a
shallow bowl. Repeat with the
remaining oranges, laying the
mint leaves among the orange
slices.
Stone the dates and cut into
chunks. Pile on top of the orange
slices. Add the optional orange
blossom water to the syrup and
pour over the salad. If possible,
set aside for an hour before
serving.
NZ Navel Oranges ................ 1 .69
kg
Bunched Spinach . ..................... 2 .99
bunch
Eggplant ............................................. 2 .99
each
loose tomatoes ........................... 7 .99
kg
Whole Lamb Legs ...................... 11 .99
kg
Chicken Nibbles ....................... 4 .99
kg
Beef Schnitzel Plain
or Crumbed .................................... 12 .99
kg
All our fresh meat is 100% NZ FARMED.
specials VAlid 18th september - 24th september 2017. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD
At
FRIDAY &
SATURDAY only
BANANAS 1 .79
............. KG
ROLLED BEEF
RIB ROAST 9 .99
........... KG
harewood rd Mon–Fri 8.00am–6.30pm Sat–Sun 8.00am–6pm
Tower junction Mon–Fri 8.00am–6.30pm Sat–Sun 8.30am–6pm
MARSHLAND RD Mon–Sun 8.00am–6:00pm
WWW.
WHILE STOCKS LAST!
specials VAlid 22ND september - 23RD september 2017. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION & MARSHLAND RD
.CO.NZ