Nor'West News: February 13, 2018
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NOR’WEST NEWS Latest Christchurch news at www.star.kiwi<br />
Tuesday <strong>February</strong> <strong>13</strong> <strong>2018</strong> 19<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
POACHED EGG MOIST ORANGE CAKES<br />
Ingredients<br />
1 naval orange, large<br />
¼ cup caster sugar<br />
1 Tbsp cider vinegar<br />
8 eggs<br />
185g ground almonds<br />
185g white sugar<br />
1 tsp baking powder<br />
Directions<br />
APRICOT AND ALMOND<br />
STUFFED CHICKEN<br />
BREASTS<br />
Ingredients<br />
4 chicken breasts<br />
410g apricots<br />
2 cloves garlic<br />
2 Tbsp olive oil<br />
1 lemon<br />
0.01 to taste salt and freshly<br />
ground pepper<br />
⅓ cup almond flakes<br />
Directions<br />
Heat oven to 210 deg C. Lay<br />
chicken breasts on a board.<br />
Cut a deep slit in one side of<br />
each chicken breast to create a<br />
good-sized pocket.<br />
Insert two or three apricot<br />
halves into each slit.<br />
Transfer chicken to a low-sided<br />
oven pan.<br />
Combine crushed garlic, olive<br />
oil, and juice of one lemon in a<br />
bowl, then drizzle lightly all over<br />
chicken and season with salt and<br />
pepper.<br />
Roast for 15min. Remove<br />
from oven, scatter chicken with<br />
almonds, then return to the oven<br />
to roast for a further 5min. Serve<br />
immediately.<br />
Place the orange – with skin<br />
on – in a deep saucepan and<br />
cover with cold water. Stir in the<br />
caster sugar. Slowly bring to a<br />
simmer.<br />
Cover and cook for 1½ hours,<br />
turning occasionally. Remove<br />
from the syrup and cool until<br />
able to handle.<br />
Cut into quarters and discard<br />
any pips.<br />
Meanwhile, bring a large<br />
frying pan of water to a simmer.<br />
Add the vinegar. Carefully<br />
break in 3 eggs. Poach until just<br />
cooked. Cool a little.<br />
Preheat the oven to 160 deg<br />
C. Lightly butter a 12-hole<br />
muffin pan, preferably one with<br />
straight sides.<br />
Place the ground almonds,<br />
sugar and baking powder into a<br />
food processor. Add the orange<br />
quarters, the five whole eggs<br />
and the three poached eggs.<br />
Blend, until smooth.<br />
Pour the mixture into the<br />
prepared muffin holes almost to<br />
the top.<br />
Bake for 40min, until a<br />
skewer inserted in the centre<br />
comes out clean.<br />
Turn out onto a wire rack to<br />
cool.<br />
Great served topped with a<br />
little mascarpone or whipped<br />
cream and sprinkled with finely<br />
grated orange rind.<br />
Classic Medley<br />
& Sunburst Tomatoes ...............99 c<br />
californian Navel Oranges .... 2<br />
Apricots .................................................................. 5<br />
AUStralian Red<br />
& Green Seedless Grapes ... 6<br />
Local Free Range<br />
Eggs(12 Pack) ....................................................... 5<br />
Butterfly Lamb Legs .................. 16<br />
Chicken Breast (Skin on) . ...........<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 12th february - 18th february 2017. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.<br />
punnet<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
pack<br />
.99<br />
kg<br />
8 .99 kg<br />
At<br />
we have...<br />
THE BEST BBQ KEBABS<br />
• CHECK US OUT INSTORE FOR A GREAT RANGE<br />
• MAKE YOUR KEBABS GO THE EXTRA<br />
MILE BY ADDING CAPSICUMS, RED ONIONS<br />
AND MUSHROOMS<br />
Teriya ki K e ba bs<br />
Ingredients<br />
800g chicken breast or beef<br />
steak cut into small cu bes<br />
Oil<br />
Skewers<br />
Teriya ki Marinade<br />
1/2 cup mirin<br />
1/4 cup soy sa u ce<br />
2 tbsp le mon juice<br />
2 tbsp brown sugar<br />
2 cloves garlic, crushed<br />
1 tbsp fresh ginger<br />
1 tbsp sesa me seeds<br />
Method<br />
Heat BBQ or oven to 180 degrees. In a large bowl<br />
combine together all marinade ingredients. Next<br />
add marinade to cu bed chicken. Cover a nd leave to<br />
marinade for at least 30 minutes. Soak small skewers in<br />
cold water for 20 minutes.<br />
Thread chicken onto skewers.<br />
Place on the BBQ or in the oven to cook.<br />
Serve.<br />
harewood rd Mon–Fri 8.00am–6.30pm Sat–Sun 8.00am–6pm<br />
Tower junction Mon–Fri 8.00am–6.30pm Sat–Sun 8.30am–6pm<br />
WWW.<br />
.CO.NZ