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Queenstown Supermarket

where the locals shop

This week's specials

Tuesday, 10 October 2006

What's Fresh 17th - 23rd Oct
We're open on Labour Day, Mon 23/10, 10am - 6pm

Labour Weekend, no better time to get your hands dirty in the garden! (And then finish off with a big bbq as a well deserved reward) Bring on summer!

 

From Produce


- Locally Grown Rocket
  
from Basil, Parsley & Partner  Only $3.99 per bag

- NZ Strawberries 250g    Only $3.99 each
- NZ Spinach                     Only $2.99 each
- NZ Kale                            Only $2.49 each
- NZ Eggplant                   Only $1.99 each
- Imported Limes              Only $14.99 per kg




From the Butchery


New Season Coastal Spring
Lamb Rump Roast, Cap Off

Only $29.99 per kg
Save $5 a kg


Celebrate spring with new season Coastal Spring Lamb! It's tender, succulent and full of flavour thanks to their spring pasture, which is lush ryegrass mixed with clovers and herbs.



Chargrilled Lamb Rump with Tomato Feta Salad

Serves 4

2 coast spring lamb rumps, cap off
1½ teaspoons paprika
¼ teaspoon ground cumin
Good pinch cayenne pepper

Tomato & feta salad:
180g feta cheese
3 tablespoon extra virgin olive oil
2 tablespoons lemon juice
½ small red onion, finely diced
1 tablespoon each of chopped fresh mint and dill
4 large ripe tomatoes, core removed and sliced
Small handful basil leaves
Balsamic vinegar to drizzle

Place the paprika, cumin and cayenne in a small bowl and mix with a dash of olive oil to form a thin paste.

Crumble feta into a bowl and lightly mash with a fork. Add the oil, lemon juice, 1/2 tablespoon water, onion and chopped herbs. Season well and mix gently.

Heat barbecue grill until hot. Rub lamb rumps with spice mixture and place on the grill for 10 minutes, turning once for medium-rare lamb. Remove from the grill, cover loosely and leave to rest for 10 minutes before slicing.

Serve with tomatoes topped with basil, feta mix and a drizzle of balsamic vinegar.

  

From the Deli


Mamma Lucia Halloumi
Only $3.49 per 100g
Save $5 a kg

Halloumi skewers are always a crowd pleaser! The charred flavour on the veggies and the creaminess of the salty cheese is the perfect combination.
 


Grilled Vegetable & Halloumi Skewers

1 red capsicum, chopped into 2.5cm pieces
½ red onion, chopped into 2.5cm pieces
1 large courgette, sliced 1cm thick
250g Mamma Lucia halloumi
Optional: Sesame seeds for garnish

Marinade:
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 teaspoons freshly minced garlic
2 teaspoons dried oregano
1 teaspoon finely chopped fresh mint leaves
Salt & black pepper

Whisk together oil, lemon juice, vinegar, garlic, oregano, and mint in a large bowl. Season with salt and pepper to taste. Add vegetables and toss to combine.

Skewer the cheese and veggies onto a skewer. If using wood, make sure you soak the skewers first to stop burning.

Preheat the grill to a medium heat.

Grill the skewers for about 10 to 12 minutes, or until the cheese is golden and the veg are soft. Turn halfway through and baste with remaining marinade.

Garnish with sesame seeds for added flavor.
 


From Groceries


Organic Rice & Grains from Ceres
Nutritious & naturally gluten free,
makes a great addition to your spring salads!




Organic White Quinoa 450g
Only
$9.99 each

Organic Rice Medley 500g
Only $5.99 each

Organic Ancient Grain Fusion 500g
Only $9.99 each

Organic Quinoa Rice Blend 500g
Only $7.99 each


  



Beautiful Black Bean, Beetroot and Brown Rice Burger Patties

Explanations to follow, but that said – you really should start making these now!

They are so much more than just a vegetarian, dairy and gluten free patty. To have them made in the refrigerator means you have an easy meal in a multitude of guises ready to go for breakfast lunch or dinner. I was definitely a reluctant starter but I am now thoroughly in love with these. With winter now officially behind us, I am very excited to start thinking about casual spring and summer eating, barbecues and picnics. 

These patties begins with my friend and employer, Angela. Angela had requested a  vegetarian burger patty for work. To be honest I was a little under whelmed by the idea, not something I have ever really considered eating, and because of that I was slow to get going with recipe development. Moving on though, and not prepared to say no to the challenge, I did get going and have been working on these vege burger patties for a while – there have been quite a number of unfortunate fragile fall apart piles of deliciousness around here!

The challenge I made to myself was to make a vegetable burger that was vegan, gluten free and delicious – the problem I was having was getting them to stick together without the flour, egg or breadcrumbs. It took me a while to realise It was as simple as subbing in one of my favourite gluten free flours. Today I have used chickpea flour, but I am quite confident I could have used cornmeal, buckwheat or any other gluten free flour preferred or available.  After my trials I have played it safe with the flavours going with my old favourites of cumin, coriander, chilli flakes and slow cooked onion for umami savour. The beetroot, brown rice and black beans all combine with the spices to make for great flavour and texture.



BEETROOT, BLACK BEAN AND BROWN RICE BURGER PATTIES
Approximate yield – 6 burger patties or 18 small falafel size patties

1 1/2 cups cooked black beans or 1 x can black beans drained and rinsed
1 cup cooked brown rice (1/3 cup uncooked brown rice = 1 cup cooked)
1/2 large brown onion or 1 small brown onion finely diced
1 large beetroot grated – this should be about 1 1/2 – 2 cups
1/3 cup chickpea flour or your choice of flour
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chilli flakes
salt and pepper to taste
Olive oil to cook onions

Preheat oven to 180’c

Heat a medium large pan with tablespoon or two of olive oil and gently saute onions and spices until golden brown.

Add your grated beetroot and cook for a couple of minutes to wilt down.

Place all of the rest of the ingredients into your food processor bowl and add hot onion beetroot spice mix and pulse to mix everything together.

I like to still keep some texture so don’t blend for to long.

*Alternately if you don’t have a food processor, place all your ingredients in a large bowl and use a potato masher to blend everything together.*

Test for seasoning and add salt and pepper to taste.

I used an oiled quarter cup measure, to measure the patties, simply dropping it onto a lined baking sheet and then shaping.  They do not spread so you place them quite close together.

Cook in a pre heated oven for approximately 30 minutes.

Eat straight away or chill/freeze to eat later.



You can serve these in a multitude of different ways, such as:

-In a burger
-On the side of a salad bowl
-Crumbled slightly and second baked or pan fried and put over a salad as you would croutons
-As a vegetable component of a main meal or shared table
-Falafel size on an anti pasta platter with hummus, crudités, feta or other cheeses and salsa or pesto
-With a poached or fried egg as part of a breakfast salad
-In a pita pocket
  

Meet our Growers and Producers
Visit our  



Do you want fresh, locally grown lettuce but can't be bothered doing the hard work? Andrew & Erika Colby have got you covered!

"
Andrew noticed how manky the vegetables looked in the local stores, arriving on trucks after long drives from Christchurch, or even further north. So, in partnership with his farther Robin, he put his hand to the plough (so to speak) and developed a state-of-the-art hydroponics system to grow some of the country’s best heirloom lettuces, right on Queenstown's doorstep." Keep reading here.

 


Fresh Club Winner

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


                                       

Last Updated ( Tuesday, 17 October 2017 )