Nor'West News: February 13, 2018

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18 Tuesday February 13 2018 Latest Christchurch news at www.star.kiwi REAL ESTATE NOR’WEST NEWS YEAR ANNIVERSARY TALK TO ME TODAY! Lynette McFadden Harcourts Gold Business Owner Harcourts NZ Inspirational Women Ambassador FOLLOW US ON...
NOR’WEST NEWS Latest Christchurch news at www.star.kiwi Tuesday February 13 2018 19 GREAT food BROUGHT TO YOU BY... Your fresh food people POACHED EGG MOIST ORANGE CAKES Ingredients 1 naval orange, large ¼ cup caster sugar 1 Tbsp cider vinegar 8 eggs 185g ground almonds 185g white sugar 1 tsp baking powder Directions APRICOT AND ALMOND STUFFED CHICKEN BREASTS Ingredients 4 chicken breasts 410g apricots 2 cloves garlic 2 Tbsp olive oil 1 lemon 0.01 to taste salt and freshly ground pepper ⅓ cup almond flakes Directions Heat oven to 210 deg C. Lay chicken breasts on a board. Cut a deep slit in one side of each chicken breast to create a good-sized pocket. Insert two or three apricot halves into each slit. Transfer chicken to a low-sided oven pan. Combine crushed garlic, olive oil, and juice of one lemon in a bowl, then drizzle lightly all over chicken and season with salt and pepper. Roast for 15min. Remove from oven, scatter chicken with almonds, then return to the oven to roast for a further 5min. Serve immediately. Place the orange – with skin on – in a deep saucepan and cover with cold water. Stir in the caster sugar. Slowly bring to a simmer. Cover and cook for 1½ hours, turning occasionally. Remove from the syrup and cool until able to handle. Cut into quarters and discard any pips. Meanwhile, bring a large frying pan of water to a simmer. Add the vinegar. Carefully break in 3 eggs. Poach until just cooked. Cool a little. Preheat the oven to 160 deg C. Lightly butter a 12-hole muffin pan, preferably one with straight sides. Place the ground almonds, sugar and baking powder into a food processor. Add the orange quarters, the five whole eggs and the three poached eggs. Blend, until smooth. Pour the mixture into the prepared muffin holes almost to the top. Bake for 40min, until a skewer inserted in the centre comes out clean. Turn out onto a wire rack to cool. Great served topped with a little mascarpone or whipped cream and sprinkled with finely grated orange rind. Classic Medley & Sunburst Tomatoes ...............99 c californian Navel Oranges .... 2 Apricots .................................................................. 5 AUStralian Red & Green Seedless Grapes ... 6 Local Free Range Eggs(12 Pack) ....................................................... 5 Butterfly Lamb Legs .................. 16 Chicken Breast (Skin on) . ........... All our fresh meat is 100% NZ FARMED. specials VAlid 12th february - 18th february 2017. ONLY AVAILABLE AT RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION. punnet .99 kg .99 kg .99 kg .99 pack .99 kg 8 .99 kg At we have... THE BEST BBQ KEBABS • CHECK US OUT INSTORE FOR A GREAT RANGE • MAKE YOUR KEBABS GO THE EXTRA MILE BY ADDING CAPSICUMS, RED ONIONS AND MUSHROOMS Teriya ki K e ba bs Ingredients 800g chicken breast or beef steak cut into small cu bes Oil Skewers Teriya ki Marinade 1/2 cup mirin 1/4 cup soy sa u ce 2 tbsp le mon juice 2 tbsp brown sugar 2 cloves garlic, crushed 1 tbsp fresh ginger 1 tbsp sesa me seeds Method Heat BBQ or oven to 180 degrees. In a large bowl combine together all marinade ingredients. Next add marinade to cu bed chicken. Cover a nd leave to marinade for at least 30 minutes. Soak small skewers in cold water for 20 minutes. Thread chicken onto skewers. Place on the BBQ or in the oven to cook. Serve. 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 WWW. .CO.NZ
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Nor'West News: February 13, 2018

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