The Star: May 03, 2018

The Star Latest Christchurch news at www.star.kiwi
Thursday May 3 2018 33
GREAT food
BROUGHT TO YOU BY...
Your fresh food people
SLOW-COOKED
TOMATOES WITH BEEF
Ingredients
CHICKEN MANGO CURRY ON NAAN BREAD
Ingredients
600g chicken thighs
2 Tbsp red curry paste
2 golden kumara
165 ml coconut cream
1 cup mango nectar
1 Tbsp cornflour
¼ cup water
4 naan bread
Mango salsa
425g fresh Mexican mangoes –
slice them
2 Tbsp roasted cashew nuts
1 Tbsp lime juice
¼ cup fresh coriander
¼ cup fresh coriander
Directions
Place curry paste in a large
saucepan. Cut skinned chicken
thighs in half lengthways. Peel
kumara and cut into 3cm pieces.
Add chicken and kumara to
saucepan.
Pour over mango nectar and
simmer for 20min. Add coconut
cream. Mix cornflour and water
together. Add to curry and cook
a further five to 10min, stirring
often.
Heat naan bread according to
packet directions. Place curry
on naan bread and serve with
mango salsa.
To make the mango salsa drain
mango. Cut into small cubes.
Place in a bowl with cashew nuts,
coriander and lime juice.
500g beef chuck steak (cross cut)
2 garlic cloves, peeled and thinly
sliced
2 Tbsp fresh parsley, finely
chopped
1 to taste salt & freshly ground
pepper
¼ cup olive oil
2 large onions, very finely diced
1 tsp chilli flakes
1 tsp sugar
½ red wine
1.5kg tomatoes, sliced
Directions
Dry the meat and pierce it in
several places with a sharp knife.
Push a sliver of garlic and a little
chopped parsley into each cut.
Sprinkle with salt and pepper.
Heat the olive oil in a large
heavy saucepan or cast-iron casserole
dish and brown the meat
thoroughly on all sides. Lift the
meat out of the pot and set it
aside on a plate.
Lower the heat and add the
finely diced onions and chilli.
Fry gently until the onions are
translucent and tender. Return
the meat to the pot, add the
sugar and pour on the wine.
Allow the wine to bubble up
before adding the tomatoes
(sliced). Cover the pot, resting
the lid over a wooden spoon to
allow some evaporation. Simmer
very slowly for two and a
half hours, until the meat is very
tender.
Alternatively, if you are using
a lidded cast-iron casserole
dish, you can cook the dish in
the oven set to 150 deg C. Once
the meat is tender, lift it out of
the pot onto a plate. If the sauce
is too thin, continue to boil it
without a lid, until it is thick
enough to coat pasta. Taste the
sauce and add more salt and
pepper if needed.
Satsuma Mandarins . ................................. 3
new SEASON
All our fresh meat is 100% NZ FARMED.
specials VAlid 30th APRIL - 6th may 2018. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION.
.99
kg
Mexican Mangos ............................................99 c
Loose Tomatoes .......................................... 4
Whole Cabbage................................................ 1
Large Celery ....................................................... 1
LAMB SHOULDER CHOPS ................ 9
BEEF CHUCK STEAK ................................ 10
FRESH CHICKEN THIGHS .................... 4
Eclipse tasty Cheese 1kg Block ........ 9
each
.99
kg
.99
each
.99
each
.99
kg
.99
kg
.99
kg
.99
each
At
we have...
thursday &
friday only
beef
rump steak ............ 24
californian
oranges ...................
.99
kg
2 .99 kg
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
WWW.
WHILE STOCKS LAST!
specials VAlid 3rd may to 4th may 2018. ONLY AVAILABLE AT
RAEWARD FRESH HAREWOOD RD, TOWER JUNCTION
.CO.NZ