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Queenstown Supermarket

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This week's specials

Tuesday, 10 October 2006

What's Fresh Tue 21st - Mon 27th Feb


Photo: stylist.co.uk
EAT LIKE THE FRENCH!
By embracing food as a way of life; something to
savour and to spend hours revelling in alongside
good company (and wine!)
 


From Produce 
Monday 20th - Sunday 26th Feb


- NZ Watermelon  Only $1.99 per kg
- Local Plums              Only $3.99 per kg
- Broccoli                     Only $1.20 each
- Green Kale                  Only $2.29 each
- Celery                        
Only $2.99 each


Photo: nutritionsecrets.com


From the Butchery


Canter Valley Duck Legs 400g
Only $14.99 per packet
Save $4.59 each



Roast Duck & Pumpkin
with Green Peppercorn Harissa & Yoghurt

(Cuisine Magazine issue 181, page 76)

Serves 6:
1/2 tsp cumin seeds
1 tsp caraway seeds
1/2 tsp salt
2 cloves garlic, chopped
50g drained green peppercorns
2 tbsp. extra virgin olive oil
6 duck legs
1 carrot
1 small onion
1 small leek
small bunch fresh thyme
1kg pumpkin
300g green beans, trimmed
plain yoghurt, to serve

To make the green peppercorn harissa, toast the cumin and caraway in a dry frying pan for 30 seconds until fragrant.

Put in a mortar with the salt and use the pestle to grind to a powder. Add the garlic and peppercorns and grind to a rough paste, adding the olive oil slowly as you do so. This can be made up to a week in advance and stored in a jar in the fridge.

Preheat the oven to 200C.

Dry the duck well with paper towels. Set a frying pan over medium heat.

Season the skin side down, and cook for about 5 minutes or until browned. This may spit so it's best done with a mesh splatter guard over the pan, and can be done in batches if easier.

Remove the duck legs, reserving the rendered duck fat in the pan.

Roughly cut up the carrot, onion and leek and place in the bottom of a roasting dish, along with the thyme.

Arrange the duck on top of vegetables, skin side up, and season with freshly ground pepper.

Pour 2 cups water around the vegetables. Put the roasting dish into the hot oven and cook for 20 minutes, then reduce the oven to 170C and cook for a further 40 minutes.

Meanwhile, cut the pumpkin into 6 pieces, deseed and place on a roasting tray lined with baking paper. Heat the duck fat in the pan to hot and pur over the pumpkin. Season with salt and freshly ground pepper and put in the oven, on the shelf below the duck, for the final 30 minutes of cooking.

When the duck is cooked, remove from the oven to rest for 10 minutes. Increase the oven temperature to 200C. For the final 10 minutes of cooking, add the beans to the pumpkin and toss in the fat.

Remove the duck from the roasting dish. Strain the liquid into a saucepan and boil rapidly to reduce by about a quarter. Arrange the pumpkin, beans and duck on a warm serving dish and pour over the stock. Serve with the harissa and yoghurt.
 


From the Deli

Kapiti Ramara 200g
Only $9.99 each
Save $2.49 each

Pickled Plums with Washed Rind Cheese
(Cuisine Magazine issue 181, page 76)

Serves 6:
250g plums, halved, or quartered if large, stones removed 
1 teaspoon flaky sea salt
1 tablespoon sugar
2 teaspoons white wine vinegar
Ramara (at room temperature) and crackers to serve

Put the plums in a bowl with the salt and toss well. Set aside for 10 minutes then stir in the sugar and vinegar and set aside for another 10 minutes before serving with the cheese and some crackers. 

 


From Groceries


Lewis Road & Whittaker's
Chocolate Butter 200g

Only $7.99 each


Heaven in a jar for all chocolate lovers! Spread on a fresh French croissant, sit back and enjoy.. Also try spreading it on toast, pancakes or use it for baking.


Photo: contentco.co.nz


French Jam - Various Flavours
ALL Bonne Maman 370g

Only $5.99 each


Traditional French preserves and jellies made with natural ingredients and only the finest quality fruit!

And not only are they tasty as, they're also Non-GMO Project Verified, have no high fructose corn syrup, no artificial coloring or no preservatives added.

 



From our Head Chef
by Anne Halson

 



A comforting jar of goodness in the pantry that is free from gluten, grain and processed sugar.

This began several years ago with a recipe Kim Malcolm shared at Raeward Fresh called “The Simple Goodness Snack” it has been a favourite of mine ever since, and as with all Kim’s recipe ideas it's nutritious and delicious. 

This is my take on Kim’s recipe two years on. The mix is so versatile, play around and have fun with it, here are a few of the ways it works for me and my family:

◾an amazing breakfast buddha bowl topping,
◾a handful of energy on your way past the pantry or in your backpack while hiking,
◾3 pm salvation snack,
◾a topping for a fruity desert bowl, yoghurt and ice cream ?!
◾add some quinoa flakes, puffed cereal and dry fruit to make it into a gluten free  muesli,
◾use it as a crunchy as a topping to your favourite fruit muffins,
◾ a topping for pancakes or waffles,
◾a delicious fast biscuit base for those moments when you need to entertain in a hurry.



Everyday Nut and Seed Mix
by Anne Halson, freshkitchen.co.nz

1 cup walnuts
1 cup almonds
1 cup hazelnuts
1 cup pumpkin seeds
1 cup sunflower seeds
1 cup buckwheat groats
2 cups coconut chips or thread
2 tablespoons chia seeds
1/4 tsp good salt, I use Himalayan Harvest natural mineral salt
2 Tablespoons coconut oil melted
1/4 cup natural sweetener such as maple syrup, brown rice malt syrup or coconut nectar
1 tablespoon cinnamon
1 teaspoon ground vanilla pods or extract

Preheat the oven to 120′ C before baking. This sounds to low a temperature but trust me it works.

If you would like to activate the seeds and nuts you will need to start a couple of days in advance. Following advice on the internet I soaked all the seeds (not the chia seeds) and nuts separately in salted water, 1 tsp salt to 1 cup of nuts or seeds for approx 7 hours, except for the almonds that needed 12 hours, they were all then drained rinsed and set on a sunny window sill to completely dry out (you could dry them in a dehydrator or alternately buy activated nuts or simply skip this step)

In a large bowl combine all ingredients except chia seeds and mix together till all is thoroughly combined poor onto one or two lined baking trays and cook for approx 30 minutes stirring several times while cooking. Stir through chia seeds and allow to cool before packing into airtight containers.


 



Meet our Growers and Producers




 


Fresh Club Winner
 

This weeks Fresh Club Winner is Moira Appleby,
Congratulations Moira!
Come in to collect your Raeward Fresh $40 gift card from the cashiers


 


 

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Last Updated ( Tuesday, 21 February 2017 )