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Queenstown Supermarket

where the locals shop

This week's specials

Tuesday, 10 October 2006

What's Fresh 14th - 20th Nov




Give your friends, clients or staff some Xmas Decadence this year!

Italian Panettone + a bottle of French Champagne
Only $99!


Call 03 442 4161 to organize your Xmas Decadence Gift Pack today
 

From Produce


- NZ Strawberries 250g  Only $3.49 each
- Red Capsicum              Only $1.49 each
- Cucumber Telegraph   Only $2.49 each

- Imported Limes            Only $15.99 per kg

Strawberries and limes.. a good excuse for a gin infused evening! Use East Imperial if you want to be blown away, it's an artisan tonic that will change your G&T's forever.


 

From the Butchery


Havoc Free Range Pork Fillets
Only $2.40 per 100g
Save $6 a kg


Belinda from Havoc will be doing a tasting in-store on Friday the 17th. Come in and have a taste of their delicious pork!




Order your Free Range Turkey now for Thanksgiving or Xmas!
Find our order forms here or call 03 442 4161


Our Xmas Turkeys are free range turkeys from Crozier. They have great flavour thanks to their lifestyle, diet and the processing.

Why we choose Crozier?
- 100% truly free range
- No additives, just 100% turkey!
- Antibiotic-free feed
- Organic processing methods, no chlorine


If you'd like to know more about our Xmas turkeys, just click here.



  

From the Deli


Roasted & Sliced
Rolled Free Range Turkey Roast

Only $4.90 per 100g
Save $10 a kg

Grab some fresh free range turkey slices from our deli to make this tasty salad. Make sure to save the recipe, it's perfect to use for left overs from thanksgiving or Christmas!



Jamie Oliver's Turkey Salad & Mandarin Dressing

2 shallots
olive oil
2 mandarins
2 tablespoons red wine vinegar
sea salt
freshly ground black pepper
250g free-range turkey
100g mixed nuts and seeds, such as hazelnuts, pistachios or pumpkin seeds
50g dried cranberries
1 teaspoon runny honey
2 red radicchio
75g watercress
75g rocket
2 tablespoons low-fat natural yoghurt
1 pomegranate

Peel and finely dice the shallots, then add to a small frying pan with a splash of olive oil and cook over a medium-low heat for around 5 minutes, or until golden and sticky. Finely grate in the zest from the mandarins, then squeeze in the juice and cook for a further 5 minutes, or until reduced to a nice, syrupy consistency. Pour in the vinegar and 4 tablespoons of olive oil, season to taste, then reduce the heat to low and leave the to simmer until needed.

Heat a lug of olive oil in a large non-stick frying pan over a medium-high heat. Add the turkey and fry for around 5 minutes. Roughly bash the nuts and seeds in a pestle and mortar, then add to the pan with the cranberries and honey. Season with salt and pepper and cook for a further couple of minutes, or until sticky and caramelised.

Meanwhile, trim the nice tops off the radicchio, leaving them whole, then trim and finely slice the base. Place the leaves onto a serving platter with the watercress and rocket. Drizzle over the warm mandarin dressing, pile the sticky, caramelised turkey on top and spoon over the yoghurt. Halve a pomegranate, then hold one half cut-side down in your hand and bash the back with a spoon so the seeds fall over the salad. Serve and enjoy!
 
From Groceries


Covet Nut Milk 1l - Almond or Macadamia
Only $6.99 each
Save $2 each


Covet nut milks are 100% natural and packed with nuts. It's free from dairy, sugar, preservatives, carrageenan, artificial colours and cholesterol. Click here to find out more!


 



MEDJOOL DATE AND BROCCOLI SALAD

Another salad with enough weight and complexity to be eaten as a meal on its own – as lunch or supper, but also fantastic as a side to whatever else might be on the menu. Although my mind is on spring this salad would work in any season. It has all the elements you are looking for in a delicious salad – something raw and zingy in the red onion, something crunchy with your croutons and almonds, something rich to carry the flavours and make it a substantial in the cheese, and something green and virtuous in the broccoli.  Spinach or rocket tossed through this is also a great idea.

Medjool dates are certainly a luxury item and I will often use ordinary dry dates in  baking recipes soaking them to reconstitute if necessary. But if you haven’t tried them before I suggest you treat your self to a handful of  fresh medjool dates. Easy to prepare, you can simply tear them in half and remove the seed and put a brazil nut in its place for  one of the best instant healthy treats you will ever eat – great for two or three o’clock in the afternoon when you start circling the refrigerator ready to eat anything quick and easy and usually not recommended for best health. Or you can take them to the next level, by warming a little olive oil in a pan and sautéing them carefully with a pinch of flakey malden sea salt (as I do for this salad) and then add them to your next cheese platter to impress yourself and your friends. This is the time for using the real fresh medjool dates, and using them like this makes a few precious dates go a long way – because they are super sweet, sticky, chewy, crunchy on the edges, and slightly salty you wont need many to get an amazing flavour and texture boost.


MEDJOOL DATE AND BROCCOLI SALAD

6 – 8 Medjool dates
2 medium sized heads of broccoli
1 cup whole almonds
Bread of choice or availability for croutons
2 teaspoons dry sumac
Optional pinch of chilli flakes, or finely sliced fresh red chilli
1/2 red onion
White or red wine vinegar
Maldon sea salt or salt crystals
Olive oil
Approx 1 tablespoon of fresh thyme or a teaspoon of dry thyme
Cheese of your choice – I have used Boursin cheese today but have also used a creamy blue and feta at other times.
Optional leaves such as spinach rocket or mesculin

Pre heat oven to 180’c

Start by finely slicing your red onion into half circles into a bowl and cover with red or white wine vinegar, leave this until you are ready to serve. Drain the vinegar just before assembling the salad.  These red onions are great in lots of salads – you can soak them in lemon juice or other vinegars as well and they will keep in the vinegar or lemon juice for a day or two in the refrigerator.

Next roughly chop your almonds and toss in a bowl with one teaspoon of your sumac, half the thyme, salt, pepper and a tablespoon of olive oil to coat.  Put these on a lined baking sheet and place in the oven to toast – use the timer and they should take approximately 10 minutes.

In the same bowl place your fresh croutons and toss with the same mix (sumac, thyme, salt and olive oil)  spread these on a tray and put in the oven to toast along side the almonds.  Keep an eye on these so they don’t go over like the ones in my photos – doh!

Heat a small pan with a little olive oil over a medium to low heat. Tear your dates in half and remove the stones, then tear them into strips again and put in the pan with a good pinch of flakey sea salt.  Saute carefully for a couple of minutes – not too tricky but because of the high natural sugar content they can easily burn, you just want them to warm through and get a little crunchy edge.  Turn off the pan and leave the dates, until you are ready to assemble the salad.

Prepare your broccoli by cutting into bite size pieces, I will usually use all the stalk as well cutting it into rings cubes or lengths so they cook in a similar time to the florets. Toss the broccoli thoroughly in a little olive oil, optional chilli, salt, pepper and a tablespoon or two of tap water.  Heat a char grill pan or barbecue and when medium hot cook your broccoli, you will probably need to do this in batches if you are using a pan.  Cook quickly and try and keep it quite crunchy, the water helps it steam a little at the same time which I think helps it cook quicker and with a little less oil

Now you are ready to assemble your salad.  Using a large bowl gently toss all your ingredients except the cheese together, sprinkle a splash of wine vinegar over and arrange on to a serving platter, adding your cheese as you pile it up.  You can eat this warm or serve it cold later and the leftovers will be delicious the next day. 
 


Meet our Growers and Producers
Visit our  


"As artisan gin’s started making a comeback in the last 10 years, Kevin and Anthony noted that there wasn’t a proper tonic available which didn’t wipe out the distinct flavours - sometimes herbaceous, sometimes spirited - of these outstanding varieties. On noting the lack, Kevin was reminded that his great grandfather had a recipe dating back to Kenya circa 1903 which described the making of the tonic of his day." Keep reading the story behind East Imperial's tonics here.
 


Fresh Club Winner

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


                                       
Last Updated ( Tuesday, 14 November 2017 )