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This week's specials

Tuesday, 10 October 2006

What's Fresh 20th - 26th June


Tease your taste buds with these Moroccan-inspired recipes and
learn how to preserve lemons for that unbeatable authentic flavour!

 

From Produce 
 

Lemons                        Only $3.49 per kg
Onions                         Only 99 cents per kg
Carrots                         Only $1.49 per kg
Parsnip                         Only $4.49  per kg
Rock Melon                  Only $4.99 each
Honeydew Melon         Only $4.99 each



From the Butchery

  
Bostock's Organic Chicken Maryland
Only $14.99 per kg
Save $2 a kg


Bostock Organic's chickens grow naturally so as a result the meat is better formed, of higher quality and superior tasting. The flocks thrive on a wholesome diet of certified organic, lush, green grass as well as home-grown feed, including corn and barley.



Moroccan Chicken
Recipe by myjerusalemkitchen.com
Serves 5-6

1 kg of organic chicken maryland
1 1/2 cup sicilian olives
1 lemon’s worth of preserved lemons; sliced into thin coins and also chopped
1 c chicken broth
1 large yellow onion; chopped
1 tsp cinnamon
1/2 tsp each of cumin, turmeric and cayenne pepper
2 heaping tblsp harissa
2 garlic cloves; minced
1 tsp fresh ginger; grated
salt & pepper to taste (I used about 1/2 a tsp of each)
2 tblsp honey (or agave nectar)
3/4 c fresh parsley; finely chopped
1/2 cut fresh mint; finely chopped

Combine cumin, cayenne pepper, salt, pepper, turmeric and cinnamon in a bowl and mix together well. Sprinkle over chicken, rubbing the mixture all over both sides. Heat up some oil over medium heat and place your chicken into the pot and let cook until both sides have browned (and yellowed from the turmeric), which will take about five minutes per side. Once cooked, set aside on a plate until the onions have finished.

Add the chopped onion to the pot and saute for about five minutes. Add the garlic and ginger and saute for another few minutes. Put the chicken back into the pot.

Add the honey, broth, lemons, olives and harissa. Turn the heat to low, cover and cook for 30 minutes. Add the mint and parsley, give it a quick stir.

Tips: Ang made this on Friday and served it over couscous seasoned with fresh mint, parsley and lemon zest, yum!
 

From the Deli


Green Sicilian Olives
Only $1.59 per 100g
Save $7 a kg


Italian bright green olives in brine with lots of meat on the pit.


 
From Groceries


Peplers Harissa Paste
Only $9.99 each
Save $2 each


This handmade harissa paste is a deliciously spicy paste that you can use in a variety of Moroccan dishes. Add a teaspoon to your aioli for a spicy dip!




Alexandras Cous Cous 400g
Only $5.49 each
Save $1.49 each

Couscous is a staple food in the North African cuisines. Stir a small amount of harissa through for a spicy side dish that goes with almost anything - lamb, fish, seafood etc. 



Root Vegetable Tagine
Recipe by Kim Sunee
Serves 5

200g potatoes
2 cups vegetable stock
Generous pinch of saffron
1 onions, thinly sliced
1 1/2 tablespoons olive oil
1 small tomato, chopped
1/2 teaspoon fresh ginger, grated
1/2 teaspoon smoked paprika
pinch of ground cumin
pinch of cinnamon
pinch of cayenne
2 cloves garlic, chopped
1 parsnip, peeled and chopped
2 carrots, peeled and sliced
2 kumara, peeled and diced
1/4 preserved lemon, rind and flesh intact
100g flat-leafed parsley, chopped
100g coriander, chopped, plus more to serve
pinch of salt
Around 18 olives
Garnish: parsley, coriander, preserved lemon - rind only
To serve: Couscous and harissa

1.Scrub potatoes and cut into thick slices and place into a bowl of cold water.

2.Heat the vegetable broth and add the saffron, letting it “bloom."  Set aside.

3.In a large dutch oven over medium heat, cook the onions in olive oil until softened. Add the tomato, ginger, paprika, cumin, cinnamon, cayenne and garlic. Cook, stirring, for two minutes.

4.Drain the potatoes and add them to the pan along with the parsnip, carrots, kumara,  Add the preserved lemon, flesh and all, into the pan. Toss to coat, adding parsley, coriander, and salt to taste.

5.Add the broth/saffron mixture to cover the vegetables. If the vegetables aren’t mostly covered with liquid, add water. Bring pan to a boil, reduce heat, cover and simmer for about 40 minutes, stirring occasionally, until vegetables are tender. Carefully remove vegetables to a serving dish using a large slotted spoon or spider strainer (try retrieving the preserved lemon while you scoop. Remove it from the mixture and discard. The flavor is what we want.)  Add olives to the remaining liquid left in pan. Bring to a boil, cooking until the broth reduces to a thicker sauce. Pour the sauce and olives over the vegetables. Garnish with the preserved lemon and additional parsley and coriander. Serve with couscous and your favorite harissa on the side.
  



Essential Preserved Lemons

I am a confirmed lover of condiments, sauces, salsas and dressings my fridge is dominated by jars of tasty concoctions to make the ordinary extraordinary. Preserved lemons are among my favourites and although not something I use every day, when I am cooking fish, braised meats and vegetables or salads with a mediterranean twist these are part of my go to flavour options. New Zealand citrus fruits are at there peak over the winter months so its a great time to make use of them and preserve some for the rest of the year. You could also get an early start and make a few jars now to give away as Christmas gifts or hostess gifts.

They take minutes to make and need at least a month (minimum) and up to three months to cure. Once cured they can remain in a coolish dark cupboard and are stable for at least a year. Once opened keep them in the fridge.  In the fridge they seem to keep indefinitely and I have had them at times for up to a year with no apparent loss of quality, as long as they remain covered in the brine.  Over the years I have decreased the amount of salt I use and have not noticed any deterioration in quality and found I am able to use more without over salting my food.



You'll need:
Flat topped jar (you need to be able to fill your jar to over flowing and keep lemons submerged in the brine)
Lemons to fill jar
Good quality salt
Optional bay leaves and or chillies
Water

Method:
First it is important to make sure your jar is clean and sterilised. You can do this in the dishwasher, or,  in the oven set at 120c for 10-15 minutes, or in a pot of boiling water for ten minutes.

I like to scrub the lemons in hot water to make sure they are clean, and to remove any possible wax.

Then it is a simple matter of slicing the lemons in quarters and layering them firmly into the jar with the salt and bay leaves and or chillies if using.  As you layer the lemons sprinkle 1 tablespoon of salt between each layer.

Think about how it looks as you go, these make great gifts so it is important for them to look attractive.

Fill the jar to overflow with cold water, firmly close the lid, and wipe up the spillage.

Gently give the jar a few turns and a shake, if all the salt dissolves you need to add another tablespoon of salt and repeat until you can see a little salt in the jar.

It is now ready to store in a cool dark place, if you remember over the next few months give it a turn and a gentle shake to mix the brine, and admire your handiwork.  It will be just ready after one month – if you cant resist testing it out – and perfect from three months on.

Traditionally the lemon is cut through the centre leaving the end in tact so it holds together.  I find you cant get as much lemon in the jar this way so prefer to leave it whole.  You can decide for yourself what you prefer.

Make a jar or two and let me know what you do with them! Go to freshkitchen.co.nz to leave a comment or find more recipes.

 

Meet our Growers and Producers


Click here to learn more about Bostock's happy chickens.


 



Fresh Club Winner
 

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


                                       
Last Updated ( Tuesday, 20 June 2017 )