Western News: July 04, 2024

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10 Thursday July 4 2024 Pork belly and parsnips to beat the cold The days are cold, the nights even more so. Time to share food that will bolster us against the weather; good things to eat that will light up the dark days of deepest winter, bringing cheer and conviviality, writes Nigel Slater Slow roast belly pork with butter beans and balsamic vinegar A big dish this, with thick, jagged slices of pork on the bone, a pile of steaming butter beans at their side. Save this for those who positively relish sucking and gnawing at rib bones and chewing at crackling. Ingredients Serves 4 1.9kg pork belly, bones in, skin scored 2 medium onions 2 medium carrots 2 stalks celery 3tbsp olive oil 6 sprigs rosemary 3 cloves garlic 375g tomatoes 500ml vegetable stock 1 x 700g jar butter beans or 2 x 400g tins 1tbsp balsamic vinegar Method • Take the pork out of the fridge and leave it uncovered in a cool place for an hour or so. • Heat the oven to 220C fan. Rub the pork with salt and place it skin side up in a roasting tin. Roast for 25 minutes or so till the skin is a little puffed and starting to crackle, then lower the heat to 160C and cook for about 1½ hours. • Meanwhile, peel and roughly chop the onions. Trim the carrots, cut them in half lengthways, then into short pieces of about 1cm. Cut the celery into pieces of a similar size. • Warm the oil in a medium to large saucepan over a moderate heat, add the onion, carrots and celery, and leave to cook for about 15 minutes, stirring regularly, until the vegetables are starting to soften. While they cook, pull the leaves from the rosemary sprigs and chop them finely. Peel the garlic, slice very thinly then stir, with the rosemary, into the softening vegetables and continue cooking. • Roughly chop the tomatoes, then add them to the pan, stirring the mixture well. Once the tomatoes have softened and collapsed – a matter of 5-10 minutes – pour in the stock and bring to the boil. Season with salt and black pepper and turn down the heat, leaving everything to simmer for 10 minutes. • Drain the beans and stir into the vegetable mixture together with the balsamic vinegar, then set aside. • When the pork has been cooking for 1 hour, remove briefly from the oven and transfer the beans around the meat, taking care not to get any on the crackling. Continue roasting for 30 minutes or until the meat is tender. Roast parsnips with honey and ricotta Glistening with honey, ricotta and thyme, roast parsnips are something to serve with slices of cold roast meat or, as I did the other day, with baked flat mushrooms with tarragon and lemon butter. You can roast them without the initial steaming, but that can result in tougher, chewy parsnips. Better, I think, to steam them first, which results in a fluffy interior. Ingredients Enough for 4 as side dish 900g parsnips 30g butter 3tbsp olive or vegetable oil 3tbsp runny honey 1tbsp thyme leaves 100g ricotta Method • Get a pan of water on to boil and have a steamer basket or colander to hand. Peel the parsnips, cut them in half and then into short lengths, rather like the size you do for roast potatoes. • Lower the parsnips into the steamer basket, place it over the boiling water and cover tightly with a lid. Adjust the heat as necessary to keep the water boiling without boiling over, and let the vegetables steam for 20 minutes till approaching tenderness. • Set the oven at 210C fan. Melt the butter and olive oil in a roasting tin in the oven, then add the steamed parsnips. Toss them in the oil so they are glistening, then roast for about 35-50 minutes till they are golden and lightly crisp. • Season the parsnips with salt and black pepper, trickle the honey over them, then return to the oven for a further 7 minutes. • Mix the thyme and ricotta together. Place spoonfuls of the cold ricotta on the hot, sizzling parsnips and serve immediately. OPENING SOON in Riccarton Park BestStart Riccarton Park is a brand new early learning centre opening soon in Russley. We provide learning spaces and resources designed to support the specific development stages of every age group – infants, toddlers and preschoolers. Our team of experienced, passionate teachers who will support you and your child every step of the way. We’re committed to working with families for the best outcomes for children. Part of the BestStart family, we’ve been voted the most trusted childcare provider in New Zealand. Contact us today! 16 Grey Way Road, Russley 0508 BESTSTART | info@best-start.org www.best-start.org FOUR TIME WINNER!
Thursday July 4 2024 11 not for further reproduction. Any breach of Copyright protection may result in legal action. LocaLs supporting LocaLs Healthy takeaways full of flavour Now firmly established as one of Halswell’s most popular takeaway food outlets, Souvlaki King offers an extensive range of authentic Middle Eastern food that’s fresh, healthy and delicious. The cooks come from Egypt, Jordan and India, so customers can be sure of the food’s authenticity. Souvlaki King offers a small/large and light Snack Box, comprising scrumptious hot chips with lamb, beef, chicken, falafel or mixed, topped with aioli, cheese and barbeque sauce or your choice of chilli sauce. There is also the traditional Shawarma, which is a tortilla roll filled with meat, vegetarian falafel, and topped with aioli, or your choice of barbeque or chilli sauce. Both these items are proving very popular for lunch, the business owners say. The souvlakis are available in three portion sizes – small, large or triple, with a choice of chicken, lamb, beef, kofta or falafel and served with coleslaw, lettuce, aioli, tzatziki, hummus and your choice of chilli or barbeque sauce. The falafel is freshly prepared every day to their own secret recipe, and is another very popular item, even for non-vegetarian customers, and all the salads and sauces are prepared on the premises every day. Gluten-free options are also available. Souvlaki King try to source the ingredients locally where possible to ensure freshness and quality. For a sweet taste, they offer the traditional baklava, and cake slices, while beverages include a selection of coffees, teas, and hot chocolate. Souvlaki King has launched a new website, www. souvlakiking.co.nz, so you can order online and your food will be ready to pick up and pay for when you arrive. You can also order by phone, (03) 322-4888. Pre-ordering is especially recommended on the busy Friday and Saturday nights. Souvlaki King is located at 1 Kennedys Bush Road, with plenty of parking outside. Opening hours are Tuesday to Thursday 10am-3pm and 5pm- 8pm, Friday 10am-3pm and 4pm-9pm, Saturday 11am-3pm and 4pm-9pm, Sunday 11am-3pm and 4pm-8pm. “Delicious and satisfying!” Souvlaki King Brand Black and White C0 M0 Y0 K100 PANTONE PROCESS BLACK Black and Grey C0 M0 Y0 K100 PANTONE PROCESS BLACK C0 M0 Y0 K80 PANTONE COOL GREY 10C Colour C0 M0 Y0 K100 PANTONE PROCESS BLACK C0 M100 Y100 K0 PANTONE COOL GREY 10C C0 M100 Y100 K0 PANTONE 1795C For online orders visit: www.souvlakiking.co.nz Open 6 days: Closed Mondays Tues-Thursdays 10am-3pm. 5pm-8pm Fri 10am-3pm. 4pm-9pm Sat 11am-3pm. 4pm-9pm Sun 11am-3pm. 4pm-8pm © Paul Knight, Knight Ltd. This document and design remain the property of Knight Ltd under the Copyright Act 1994. This document and design are for consideration and discussion and, therefore, 1 Kennedys Bush Road, Halswell Phone 03 322 4888 KNIGHT Halswell RD Halswell JUNCTION RD signs graphics branding sPaRKs RD Paul Knight Manager 0272954254 paulknightnz@gmail.com HORNBY Your local owned by locals John & Belinda Super HOT DEAL! 2 for $69 Gordon’s, Smirnoff Red, Amarula Cream 700ml Includes Amarula Chocolate 750ml Single bottle price varies Valid 1st of July to 21st of July 2024 8 Tower Street, Hornby. Ph: 03 344 2044 Drive Through www.superliquor.co.nz NZ’s Favourite Buffet Dine in • Takeaway Bring in this voucher to get 10% OFF YOUR BILL PLUS Dine FREE on your Birthday! T’s & Cs Apply Not available in conjunction with any other offer or promotion. Limit 1 coupon per table. Offers redeemable Monday to Friday, Lunch & Dinner only. Valid till 31st July 2024. Discount can not exceed $50. 7/11 Chalmers Street, Hornby, Christchurch 0800 VAL BUFFET valentines.co.nz
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Western News: July 04, 2024

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