The Star: March 15, 2018

The Star Latest Christchurch news at www.star.kiwi
Thursday March 15 2018 25
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
GRILLED BEEF PORTERHOUSE
STEAK WITH MUSTARD
MAYONNAISE AND BROCCOLI
SALAD
Ingredients
800g Porterhouse steaks, 4 x 200g
pieces
1 to drizzle Vegetable oil
1 to taste Salt and freshly ground
black pepper
3 tsp Dijon mustard
4 Tbsp Mayonnaise
Broccoli, almond and tomato
salad
1 Broccoli
2 Tomatoes
1 clove Garlic
2 Tbsp Tarragon
2 Tbsp Chives
3 Tbsp Extra virgin olive oil
3 Tbsp Lemon juice
50g Slivered almonds
1 to taste Salt and freshly ground
black pepper
Directions
Heat a grill, ridged grill-pan or
frying pan.
Use a sharp knife to
make several cuts through the fat
and slightly into the meat as this
will stop it curling as it cooks.
Lightly oil the steaks before
putting them onto the heat. For
juicy and medium rare steaks, cook
them for about 7 minutes per side,
turning once and seasoning with
salt and pepper once you have done
so. Remove from the heat, wrap
loosely in foil and leave them to rest
for 5 minutes.
Mix the mustard and mayonnaise,
then spread a
cross the upper side of the
meat.
Salad: Cook the broccoli in
boiling salted water for about 4
minutes, then drain and set aside in
a warm bowl. Chop and seed the
tomatoes, then add to the broccoli.
Chop the garlic and tarragon
finely, then chop the chives into
2cm lengths. Mix the herbs with the
oil, lemon juice and almonds.
Gently toss through the broccoli
and season with salt and pepper.
Serve warm.
GINGER LIMEADE
1.5 cups of fresh lime
juice
3 oz fresh ginger roughly
chopped
3 tbsp water
1 cup of sugar
1 cup of water
Pinch of salt
3 cups of ice cold soda water
or water to dilute
Directions
Place the sugar and water in a
saucepan and heat over medium
heat to dissolve the sugar.
Bring to a simmer. Once all
the sugar has dissolved and the
syrup starts to boil, set it aside
to cool.
Place the fresh ginger and
water in a mini processor, and
pulse until well blended and
pureed.
Strain the ginger juice through
a sieve, pressing down on the
pulp to get the most out of the
ginger.
Set aside ¼ cup of this ginger
juice.
Alternatively, if you have a
juicer, juice enough ginger to get
3 tbsp of pure ginger juice.
Mix the ginger and salt with
the lime juice.
Add up to 1 - 1.5 cups of
sugar syrup to sweeten the
ginger lime juice (change the
amount of sugar you add according
to your tastes).
Pour into a clean bottle/jar
with a closeable cap and leave
in the fridge to chill until
needed.
To make the Ginger
Limeade drink
To ensure the drink is nice and
cold, make sure all components
are chilled. You can use ice, but
remember to add less liquid to
compensate for the melting ice.
Mix the ginger lime
syrup with water or soda water
at a 1:1 ratio (or a little less
water).
Keep in the fridge.
Broccoli ............................................................. 1
NZ Limes ....................................................................... 4
Ginger ........................................................................ 3
Nashi Pears ...................................................... 2
Crown Pumpkin ........................................... 1
Halo Mandarins ..................................... 5
Beef PORTERHOUSE Steak ....... 19
Chicken TENDERLOINS ................... 10
ANGUS BEEF BURGERS 4 PACK .. 6
All our fresh meat is 100% NZ FARMED.
specials VAlid 12th march - 18th March 2018. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.
harewood rd Mon–Fri 8.00am–6.30pm Sat–Sun 8.00am–6pm
Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm
.99
EACH
.99
KG
.99
KG
.99
KG
.99
EACH
.99
KG
.99
kg
.99
kg
.99
EACH
we have...
thursday &
FRIDAY only
WHILE STOCKS LAST!
specials VAlid 15th march - 16th March 2018. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION
At
Australian
green grapes ........ 3
NEW SEASON
fresh pork
spare ribs .................... 9
.99
KG
.99
kg
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.CO.NZ