The Star: March 22, 2018
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<strong>The</strong> <strong>Star</strong> Latest Christchurch news at www.star.kiwi<br />
Thursday <strong>March</strong> <strong>22</strong> <strong>2018</strong> 19<br />
GREAT food<br />
BROUGHT TO YOU BY...<br />
Your fresh food people<br />
PORK SAUSAGES WITH<br />
ROASTED APPLE AND MASH<br />
Ingredients<br />
1 Tbsp olive oil<br />
7 genuine pork sausages<br />
4 red braeburn apples<br />
½ cup vegetable stock<br />
½ cup white wine<br />
6 agria potatoes, peeled and<br />
chopped<br />
6 garlic cloves<br />
½ cup milk, warm<br />
1 Tbsp butter<br />
½ cup flat leaf (Italian) parsley,<br />
chopped<br />
1 salt & freshly ground pepper, to<br />
season<br />
Directions<br />
Preheat oven 180 deg C. Core<br />
apples, make small pricks with<br />
the point of a sharp knife around<br />
the apples, dot with small knobs<br />
of butter and place in a baking<br />
dish.<br />
Season and pour stock and<br />
wine around the base.<br />
Boil potatoes and garlic in<br />
plenty of salted water, drain and<br />
mash with the milk and butter.<br />
Season and mix through parsley.<br />
Fry sausages in a little olive oil<br />
or grill and serve with the mash<br />
and apples. Spoon any juices<br />
from the apple dish over the<br />
sausages.<br />
ROASTED FEIJOA AND CHICKEN SALAD<br />
Ingredients<br />
1½ Tbsp grapeseed oil<br />
8 feijoas<br />
1 tsp cumin seeds<br />
½ Tbsp sweet chilli sauce<br />
1 pinch salt, to season<br />
4 tsp garam masala<br />
4 handfuls baby spinach<br />
Creme fraiche, to serve<br />
4 chicken breasts<br />
12 fresh dates<br />
Directions<br />
Preheat oven to 200<br />
deg C.<br />
Peel and slice the feijoas.<br />
Pour over a tablespoon of oil<br />
then using your hands, mix<br />
with the cumin seeds and<br />
sweet chilli sauce.<br />
Bake for 15-20min or until<br />
sticky and golden.<br />
Rub the chicken with one<br />
tablespoon of oil and the<br />
garam masala.<br />
Season and roast for 20-<br />
25min.<br />
Break up the dates and<br />
remove the stones.<br />
Slice the chicken and put<br />
on plate with the leaves,<br />
feijoas and creme fraiche.<br />
Red Braeburn Apples .................. 1<br />
new SEASON<br />
Large Avocado ............................................... 2<br />
Bagged Iceberg Lettuce ......... 1<br />
Feijoas ...................................................................... 6<br />
new SEASON<br />
Southland Carrots 1.5kg ......... 2<br />
Skin on Chicken Breasts ....... 7<br />
Lamb Shoulder Chops ................ 11<br />
Beef Rump Tri Tip steak .............. 11<br />
Genuine Pork<br />
Sausages 6 pack ....................................... 4<br />
All our fresh meat is 100% NZ FARMED.<br />
specials VAlid 19th march - 25th <strong>March</strong> <strong>2018</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.<br />
harewood rd Mon–Fri 8.00am–6.30pm Sat–Sun 8.00am–6pm<br />
Tower junction Mon–Fri 8.00am–7.00pm Sat–Sun 8.30am–6pm<br />
.99<br />
kg<br />
.49<br />
each<br />
.99<br />
bag<br />
.99<br />
KG<br />
.49<br />
bag<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
kg<br />
.99<br />
pack<br />
we have...<br />
thursday &<br />
FRIDAY only<br />
WHOLE PUMPKINS ...99 C<br />
WHILE STOCKS LAST!<br />
specials VAlid <strong>22</strong>nd march - 23rd <strong>March</strong> <strong>2018</strong>. ONLY AVAILABLE AT<br />
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION<br />
At<br />
PARSNIPS .......................... 1<br />
FREE FARMED PORK<br />
LOIN CHOPS .................. 9<br />
.99<br />
KG<br />
EACH<br />
.99<br />
kg<br />
WWW.<br />
.CO.NZ
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