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Queenstown Supermarket

where the locals shop

This week's specials

Tuesday, 10 October 2006

What's Fresh Tue 17th - Mon 23rd Jan


Juicy local apricots, peaches,
nectarines, plums & cherries...
You've gotta love summer!

 


From Produce 
Monday 16th - Sunday 22nd Jan

- Fresh Corn                 Only 89 cents each
- Watermelon                Only $2.99 per kg
- Gold Pineapple 
            Only $2.99 each
- Beetroot Bunch
           Only $1.99 each
Vine Sweet Capsicums  Only $2.49 per packet



Ottolenghi's

Grilled Stone Fruit with Scented Yoghurt
Serves 4

For this salad choose a selection of seasonal stone fruit. Grill the fruit that are relatively hard but leave the soft and juicy ones as they are.

4 peaches and/or nectarines, each pitted and cut into 6 wedges
6 apricots, halved and pitted
1 tbsp olive oil
2 tsp aniseeds or fennel seeds, toasted and finely crushed
10g small basil leaves
(when in season: add 3 ripe figs, torn into pieces)

Scented yoghurt:
150g full fat yoghurt
1½ tbsp thyme flower honey or another floral honey
1 tbsp orange blossom water
1½ tsp lemon juice (optional)

Use a grill or a large ridged griddle pan on high heat and leave until it is very hot. In a bowl mix the peaches, nectarines and apricots that you are grilling with the oil. Place them on the grill/griddle pan and cook for 1-2 minutes on each side, or until they are charred and slightly softened. Remove and set aside to cool.
 
Mix the yoghurt with the honey and orange blossom water. Stir in the lemon juice, if using, and refrigerate until needed.
 
Before serving, arrange the peaches and apricots on a large platter. Spoon the yoghurt sauce over the fruit, leaving parts of the fruit exposed. Sprinkle over the ground seeds and finally scatter with the fresh basil leaves. Serve at once.
 


 From the Butchery


Free Range Moroccan
Chicken Drumsticks

Only $1.29 per 100g


David's ready to cook dinner! Free range chicken drumsticks with David's own Moroccan spice blend using fresh herbs and spices from the store.


 


From the Deli


Italian Parma Ham
Only $5.90 per 100g
Save $40 a kg


Stone fruits best friend; true Parma Ham from Italy.


Jamie Oliver's
Roast Peach & Parma Ham Salad

Serves 6 as a starter

6 peaches
extra virgin olive oil
2 X 125 g balls of buffalo mozzarella
12 slices of Parma ham
1 lemon
sea salt
freshly ground black pepper
100 g rocket
a few sprigs of fresh mint , leaves picked

1.Put the oven to 180°C.

2.Halve and de-stone the peaches, then lie them cut-side up in a snug-fitting roasting tray. Drizzle with oil, slide into the hot oven and roast for 20 minutes, or until charred and sticky. Keep an eye on them and rotate the tray for even cooking.

3.Place two peach halves on each serving plate. Pop a small chunk of mozzarella and a slice of Parma ham over each one. Squeeze the lemon juice into a jam jar or similar and add three times as much oil. Season with salt and pepper and shake well. Place the rocket and mint leaves in a bowl, drizzle with the dressing, then scatter the leaves over the peaches. Serve straight away.
 
 


From Groceries


Ground Almonds 500g
Only $12.99 each

Save $8 a kg


Ground almonds, also called almond meal, is great for gluten free baking. Perfect for making delicious stone fruit desserts like this one:


Summer Stone Fruit Crisp
(Gluten Free + Vegan)

3 fresh peaches, peeled, cored and cubed
3 fresh nectarines, cored and cubed
3 large plums, pitted and cubed
Zest & juice of 1 small lemon
½ teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons coconut sugar
2 tablespoons tapioca flour

For the oat topping
½ cup ground almonds
¼ cup tapioca flour
¾ cup gluten-free rolled oats
¼ cup coconut sugar
6 tablespoons coconut oil, solid
½ cup pecans, chopped

1.Preheat the oven to 180ºC.

2.In a medium bowl, combine the peaches, nectarines, plums, lemon zest, lemon juice, cinnamon, nutmeg, coconut sugar and tapioca flour. Stir to combine and coat all of the fruit evenly. Pour all of the fruit filling into an 20x20 cm (or similarly sized) pan and set aside while preparing the crisp topping.

3.In a separate bowl, combine the almond flour, tapioca flour, rolled oats, and coconut sugar. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the flour until it comes together into a course meal with no dry flour remaining. Toss in the pecans.

4.Cover the fruit evenly with the oat topping and bake for 35-40 minutes, or until golden brown and bubbling. If topping is browning too quickly, tent the pan with aluminium foil halfway through to prevent burning.

5.Let cool slightly before serving warm. Store leftovers in the refrigerator for up to 3 days.
 



From our Nutritionist



The Nutrition of a Cherry

Cherries are most commonly known for containing melatonin, the sleep hormone that is also naturally created in the body to regulate the circadian rhythms. As the body typically only creates melatonin in darkness not everyone is able to produce it, so eating cherries or taking natural cherry concentrated juice can boost your melatonin levels.  

Cherries are high in the antioxidant that is associated with reducing inflammation in the body, so that makes them helpful for working against gout or arthritis. This also works to lower the risk of certain diseases like cancer and heart disease.

Additionally, cherries contain small levels of zinc, which is needed to support the immune system and moderate levels of potassium that support the heart.

The last bit of helpful information is that whether you are eating sweet or tart cherries they are 75% water and full of soluble fiber.  So, all in all, this sweet treat is to be recognized as not just something that is extremely delicious to eat but also beneficial to your health! 

 



Meet our Growers and Producers




 


Fresh Club Winner
 

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


 


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Last Updated ( Tuesday, 17 January 2017 )