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Queenstown Supermarket

where the locals shop

This week's specials

Tuesday, 10 October 2006

What's Fresh 26th Sep - 2nd Oct

            TAPAS TONIGHT?

 


From Produce


- ALL CAPSICUMS Only $1.99 each
- Red Cherry 
  Tomatoes 250g     
Only $3.99 each
- Lemons                 Only $3.49 per kg
- Iceberg Lettuce    Only $2.29 each

- Pineapple Whole  Only $3.49 each
- Red Onions           Only $3.99 per kg





Muhammara - Turkish Walnut-Capsicum Dip

3 red capsicums, halved
50 g chopped walnuts, roughly chopped
2 tsp ground cumin
1/4 tbsp cayenne
3/4 tbsp sweet paprika
1 garlic clove, grated
¼ tsp chopped preserved lemon rind
1 tbsp breadcrumbs
1 tsp pomegranate molasses
extra virgin olive oil, to thin
lemon juice, to taste

Place the capsicum, skin-side up, under a hot grill and char until blackened in places. Remove, place in a bowl, cover with plastic wrap and leave until cooled. Remove and discard the skin. Roughly chop the flesh.

Place the capsicum and walnuts in a large mortar and bash with a pestle until a rough paste forms (you can also use a food processor).

Add the spices, garlic, preserved lemon and breadcrumbs and bash until combined.

Add the molasses and enough oil to make a smooth paste.

Season to taste with salt, pepper and lemon juice.
 



From the Butchery


Akaroa Cold Smoked Salmon 100g
Only $7.49 each
Save $15 a kg


Cold smoked salmon makes a great addition to the tapas evening. Let everyone assemble their own bite by serving the salmon on a tray with fresh bread and Jamie Oliver's dip (recipe below)


Jamie Oliver's
Smoked salmon, horseradish and cress toasts


½ teaspoon horseradish
½ small tub crème fraîche
1 small pinch sea salt
1 small pinch freshly ground black pepper
1 squeeze lemon juice
1 loaf ciabatta (or crostinis)
extra virgin olive oil

300g Akaroa cold smoked salmon
½ punnet cress
extra virgin olive oil
1 squeeze lemon juice

Add ½ a teaspoon of horseradish to ½ a small tub of crème fraîche. Sprinkle in a small pinch of sea salt and freshly ground black pepper and a squeeze of lemon juice then mix well. Taste to check its hot enough.

Cut a loaf of ciabatta into 1cm thick slices, toast or griddle them then drizzle over a little extra virgin olive oil. Top with waves of smoked salmon. Add a dollop of the horseradish/crème fraîche mix to each toast, then snip over ½ a punnet of cress. Finish with a tiny drizzle of extra virgin olive oil and a little squeeze of lemon juice. Delicious.
  


From the Deli



Danish Feta
Only $1.90 per 100g
Save $10 a kg

A smooth, creamy feta that's beautiful to serve with hot flavours like chilli.

Fennel with Feta & Chili

This is a great and simple recipe that you could also turn into a yummy salad by adding lettuce and greens.

 

Fresh fennel

feta cheese

olive oil

chives, sliced

lemon juice

fresh red chili, diced

salt, black pepper

 

Wash and cut the fennel lengthwise, remove most of the root but leave just a little bit so the fennel will hold together. Roast the fennel in olive oil on medium heat in a frying pan until it´s golden on both sides. 

 

Combine olive oil, lemon juice, salt, pepper, chili and chives, season to taste. Put the fennel on a plate and add feta cheese and black pepper, add the vinaigrette.


 


From Groceries


Taste of Provence's Rillettes 190g
Only $8.99 each


Taste of Provence is created by chef Philippe Meyer. His classic rillettes are slow cooked, melt in the mouth, rich pates based on meat of free range pork, duck or hare.




Danny's Pita Crisps 150g
Only $5.99 each

Beautiful for dipping! It's hard to beat Danny's pita crisps when it comes to flavour and texture. They're handmade with only natural ingredients and comes in two delicious flavours.




Handpicked Wine Specials

We've got some great wine specials in our barrels! NZ and European selections, all handpicked by our staff, check it out next time you're in.




NEW!
Reusable Glass Cups from JOCO

Get a free coffee when you buy a cup!


 






Any time is a good time to have friends and family around and to be able to share with them simple and delicious snacks, or tapas, with a glass of wine is for me the some of the best of times!

These prawn croissants can be prepared earlier and served cold, at room temperature, or gently warmed. You can also easily halve the prawns and pastry to make them a one bite canapé size. These are simply made with foods that you can have in your refrigerator and freezer at any time, all that is required is a little defrosting time for your prawns and pastry.

PRAWN, KIMCHI, CREAM CHEESE CROISSANTS:
250 grams (1/2 roll) Good Honest's butter puff pastry.
Approx. 250 grams, or 15, raw prawn cutlets
Approx. 1/2 – 3/4 cup roughly chopped Kimchi
Approx. 150 grams cream cheese
1 egg, for egg wash
Optional sesame seeds for garnish

Preheat oven to 220’c.

Start by cutting the pastry lengthwise in half and rolling it again lengthwise to 3/4 its length. You need a long rectangle of pastry approx. 15 cm wide and 60cm long.

Cut your pastry into long triangles the width of the pastry and about 4-5cm wide at the base. (See photo).



Place 1/2 a tsp of cream cheese and one teaspoon of chopped kimchi at the wide end of the pastry and the prawn across the top of this.

Roll from the wide end to the narrow end of the pastry stretching it slightly around the prawn mix as you go.

Place on a lined baking tray and brush with egg wash and sprinkle with sesame seeds.



Bake in a hot oven 15 – 20 minutes until crisp and golden.

You can eat these straight from the oven or leave at room temperature till you are ready.

 


Meet our Growers and Producers
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"The beautifully layered flavours of Philippe’s duck mousse on The People’s Bread sourdough toast, for me, brought together what I loved about Europe and what I love about NZ." Keep reading about Philippe Meyer's Taste of Provence here.
 


Fresh Club Winner

This weeks Fresh Club Winner is Jenny Stewart,
Congratulations Jenny!
Come in store to collect your $40 voucher from the cashiers.

Last Updated ( Tuesday, 26 September 2017 )