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Queenstown Supermarket

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This week's specials

Tuesday, 10 October 2006

What's Fresh 19th - 25th Sep

       Tasty, quick and easy peasy,
       Dinner done in under 30 min!

 

From Produce


- Locally Grown Watercress
   from Basil, Parsley & Partners        Only $3.99 each
- Red Cherry Tomatoes 250g Only $3.99 each
- Green Grapes                        Only $6.49 per kg
- Red Grapes                            Only $6.49 per kg

- Beetroot Bunch                     Only 
$2.99 each

Use all of the beetroot! Throw the beet greens in the blender next time you're making a juice or use them as a substitute for spinach.


James Wong's Beetroot Crisps
Done in 15 minutes


Beetroot Crisps are a great snack and a fun alternative to corn chips. Top with avocado, chopped onion, lemon and chilli or eat them just as they are!

2 raw whole beetroots
2 tbsp. olive oil
1 tbsp. salt

Preheat the oven to 180C.

Slice the beetroots very finely using a  mandolin, then transfer to 1-2 large baking sheets. Toss in the oil, then sprinkle with salt.

Bake for 10-12 minutes until crisp, then leave to cool.

Tips: Add different spices based on your mood! Cayenne pepper will give it a spicy touch or go smoky with smoked paprika.

 

From the Butchery


Smoked Fish from Smokehouse
Southern Kingfish - Jerk Southern Kingfish - Hoki - Silver Warehou
Only $31.99 per kg
Save $5-10 a kg


New Zealand hand smoked fish with maximum flavour. The fish from Smokehouse is moist, not too salty and have a delicate, manuka smoked flavour. Each smoke is personally crafted by their master smokers which leaves the fish with a unique and delicious flavour.


Creamy Smoked Fish Orzo
Serves 4 -
Done in 15 minutes!

3 tbsp unsalted butter
½ onion, diced
2 garlic cloves, minced
1 tbsp plain flour
2 cups milk
2¼ cups chicken broth
1½ cups orzo (pasta shaped as rice)
2 cups frozen peas
½ cup grated parmesan
185g Smokehouse Smoked Fish, flaked into large chunks using 2 forks
Optional: chopped parsley to garnish


Melt butter in a deep skillet or pot over medium high heat. Add onion and garlic, cook for 2 minutes until translucent. Add flour and cook for 1 minute.

Switch to a whisk and add half the milk. Whisk to dissolve the pasty onion mixture into the milk (about 20 seconds). Then add remaining milk, chicken broth, orzo and peas.

Bring to simmer then turn heat down to medium so it bubbles gently. Cook for 5 minutes - stir occasionally for the first half then more frequently during the second half.

At 5 minutes, take it off the stove - it will still be quite saucy but will reduce in the next step and while serving.

Stir through parmesan cheese, salt and pepper to taste. Then gently stir through the fish.

Serve immediately, sprinkled with parsley if desired.

 

WINE MATCH:

TORA BAY ROCK SERIES SAUV BLANC 750ML- $21.99

This 3 year old Sauvignon Blanc with softened acidity and hints of tropical fruits will be a delicious accompaniment with this creamy orzo dish.
  


From the Deli


Pancetta
Only $4.90 per 100g
Save $6 a kg

Crispy pancetta is a great way to add flavour and crunch to a simple dish.



Smoked Fish Pasta with Creme Fraiche, Spinach and Pancetta
Serves 4 - Done in under 30 minutes!

500g of your favourite pasta
extra-virgin olive oil
10 slices pancetta
1 shallot, chopped
3 large cloves garlic, chopped
3 handfuls baby spinach
salt flakes
freshly ground black pepper
100ml dry white wine
300g Smokehouse Smoked Fish
200g creme fraiche
2 handfuls parsley leaves, torn
1/2 a lemon
1 tsp dried chilli flakes

Cook the pasta in plenty of salted water until it is al dente. Don't discard the pasta cooking water.

While the pasta cooks, heat a splash of olive oil in a large frying pan over medium heat. Add the pancetta and cook until crisp. Remove from the pan and set aside.

Add the shallot and garlic and cook over a medium heat until they pick up some colour. Add the spinach, fry until wilted, season. Add the wine, bring to the boil and bubble for one minute. Take off the heat.

Add the chunks of fish, creme fraiche and about 60 millilitres of the pasta cooking water. Stir through gently, being careful not to break up the fish.

Quickly drain the pasta, add to the pan and place back over the heat. Add the parsley and toss through gently, keeping the fish in large pieces. Squeeze over the lemon, splash in a little oil, season with salt and pepper and toss through. Serve with the crisp pancetta pieces on top and a sprinkling of dried chilli flakes.
 
 
From Groceries


I Love Baking Cookies 185g
Only $5.49 each

Your kids (and you) will love these cookies! They're made by two kiwi mums and are made with all natural ingredients, no weird E numbers or preservatives, just as if you've made them yourself.




C Organic Coconut Water 1l
Only
$4.99 each

We'll keep it going for another week! Stock up on a great coconut water at a great price, perfect for spring smoothies.



 




With longer days and sunshine, I am looking for clean green foods to eat. Fresh food for spring that matches the flavours, textures and colours I am looking for on my plate. There is something about the change of seasons that opens the way for doing things differently –  for fresh starts or new beginnings  – and spring especially seems to inspire me to up the anti on healthy living and eating.  It seems that if I can eat simple, fresh, delicious food, and feel satisfied, I have made a good start toward achieving my goals.

Give me fresh herbs and green vegetables teamed with lemon chilli, garlic and some beautiful fresh mozzarella and life does seem good! There is something worth noting about the way a lemony dressing can bring a bowl of green vegetables to life. It is one of those gems of food knowledge that stands the test of time and works in so many ways – think about tabouleh just for one . I remember my daughter Isabel serving a bowl of freshly steamed beans with just a squeeze of lemon and olive oil over them, and marvelling at the the simplicity and deliciousness, and probably for the first time really understanding that lemon – green vegetable – magic. 

For the pescatarians  out there, sit a fillet of salmon on top, or flake the salmon through the salad and serve as a shared platter. The beautiful pink colour looks amazing and the flavours work.  With, or without salmon, it is a delicious hint of spring.




SPRING GREEN AND FRESH MOZZARELLA SALAD
Salad for 4 for lunch, or as a side for a main meal

Pick the greens that look freshest on the day, (you certainly don’t need all of these), and you may see other greens that are of better quality and price on the day.

fresh soft mozzarella
1 head of broccoli cut into bite sized florets
2 courgettes
Big handful of beans
Snow peas
1/2 cup peas
1/2 cup broad beans
Spinach or mesculin
Handful of fresh mint (and some parsley and chives if you have them!)
Optional: Salmon fillet


Dressing:
1 clove garlic finely chopped or microplaned
1/2 mild chilli finely chopped
Juice of 1 juicy lemon
1/3 cup olive oil
Salt and pepper


Start by making your dressing using the last five ingredients in the bottom of a large mixing bowl (you want to be able to toss the final salad in this before transferring all to a serving platter)

Cook your salmon now if using it – I seasoned and cooked mine in a hot oven 220’c with a couple of slices of lemon for 5 minutes. But you could easily choose to steam it after you steam your vegetables, or pan fry it.  Do what you feel comfortable doing.

Bring a small pot of water to the boil and cook your broad beans in here for approximately two minutes. Drain and peal them and set aside until the rest of the vegetables are prepared.

Steam or blanch your broccoli, beans, courgettes, peas and snow peas – I used one large steamer and added the vegetables one at a time in the order listed cooking for about 30 seconds after each addition to ensure they stayed crisp and green. Once cooked I then put them quickly into iced water to stop them cooking any more.

Drain your vegetables, using ice water if necessary to halt the cooking. If you are serving the salad later, hold without dressing until you are ready to serve it.

Add all your vegetables, herbs and salad greens to the bowl and gently toss to coat.

Tear your mozzarella into the bowl and very gently fold into the salad.

If you are using salmon either place it over your salad or mix chunks evenly through the salad.

Turn the salad out onto your platter and serve immediately. Like most salads this will taste best at room temperature rather than icy cold.

 


From the Café


New! Enjoy the Wanaka made Revive - Sparkling Water Kefir next time you're in our café. The flavours are carefully chosen for not only their taste but medicinal properties. Water kefir is great to aid digestion, reduce inflammation and boost your immune system.

 

Meet our Growers and Producers
Visit our  


"In congratulating him on beers this well made, Eliott is quick to remind me how grateful he is to the many people that he’s learned from and who’ve supported him along the way including Davey McKenzie and the staff at Atlas, the local Queenstown community, and more recently, Eddie Gapper, Eliott’s new business partner. As I said earlier, these brews are now showing up at some of the best wine and beer establishments in the country, not because they’re craft and therefore hip, but because they’re outstanding in flavour and experience." Read the full story behind Queenstown's 'Altitude Brewing' here.
 


Fresh Club Winner

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

Last Updated ( Tuesday, 19 September 2017 )