Raeward Fresh Queenstown - Home

Queenstown Supermarket

where the locals shop

This week's specials

Tuesday, 10 October 2006
 
 

What's Fresh 25th July - 31th July

After a Day on the Mountain...
Try these easy après ski meals.

Then sit back and enjoy a mulled wine in front of the fire, made with 'The Changer' Mulled Wine Syrup from Mt Rosa. Mix with a dry rose of your choice and heat on stovetop or in the microwave. Too easy!

From Produce

Eve Apples
Only $2.99 per kg

Satsuma Mandarins
Only $4.49 per kg


Brussel Sprouts
Only $4.99 per kg

Shanghai Cabbage
Only $1.99 each

Red Yams
Only $5.99 per kg



From the Butchery

Already slow-cooked for you- ready to add to your favorite dish.

Magill's Slow Cooked Pulled Pork 400gm
Only $13.99 each
Save $3 each


Magill's Slow Cooked Pulled Lamb 400gm
Only $13.99 each
Save $3 each


Magill's Slow Cooked Pulled Beef 400gm
Only $13.99 each
Save $3 each



Harissa Spiced Slow Cooked Lamb with Organic Butter Beans

Ingredients
2 tbsp Olive Oil
2.5cm knob of fresh root ginger, finely grated
2 onions, thinly sliced
125ml white wine
1 400g  tin of chopped tomatoes
2 tbsp  tomato purée
2 tbsp  runny honey
1½ tbsp  harissa paste
finely grated rind and juice of ½ lemon
1 pack Magill's Slow Cooked Pulled Lamb
1 x 400g  tin Chantal Organic Butter Beans, drained and rinsed
salt and freshly ground black pepper

Instructions
Heat a heavy based pan to a medium heat. Pour the oil into the pan, add the ginger and onions and sauté until soft.
Pour in the wine, tomatoes, tomato puree, honey & harissa paste &  and boil for 2–3 minutes to reduce and thicken.
Open the pack of Slow Cooked Lamb, and add with the drained rinsed butter beans, to the sauce.
Season with salt and pepper and simmer until the meat is heated through.


From the Deli

Waiheke Herb Spread
Only $8.99 each

Pizza Mozzarella Log
Only $2.50 per 100gm
Save $8 kg

Clevedon Buffalo Mozzarella- NZ 125gm
Only $11.99 each


Italian Felino Salami
Only $7.90 per 100gm
Save $10 kg



No-fuss Italian Pizza (Gluten Free)

Always keep the pizza basics in your pantry at this time of year- for a fast hearty meal for the kids. They can even assemble them themselves!
We have
Pavillion Gluten Free Pizza Bases, and Waiheke Herb Spread makes a tasty base. Try pre-roasting some cherry tomatoes to condense the flavour before adding with your other favorite toppings

From Groceries

Chantal Organic Butter Beans 400gm
Only $1.99 each 

Chantal Organic Red Kidney Beans 400gm
Only $1.99 each

Bertagni Fresh Pappadelle 300gm

Only $4.49 each


Slow Cooked Beef Ragout with Pappardelle

Ingredients: 
2 Tbsp extra virgin olive oil
1 small onion, thickly sliced
2 cloves garlic, peeled
1/2 cup dry red wine
1/2 cup beef stock
1/4 cup water
1 x 400g can cherry tomatoes
2 bay leaves
2 tablespoons tomato paste
1 tablespoon caster (superfine) sugar
1 pack Magill's Slow Cooked Pulled Beef
300g Bertagni Fresh Pappardelle Pasta
sea salt and cracked black pepper
½ cup basil leaves
finely grated parmesan, to serve

Method:
Heat 2 tablespoons of oil in a heavy-based saucepan over low heat. add the onion and garlic and cook for 6–8 minutes or until softened. Increase heat to high.
Add the wine and cook, scraping the bottom of the pan, for 2–3 minutes or until liquid is reduced by half. Add the stock, water, tomatoes, bay leaves, tomato paste and sugar and stir to combine. Return the beef to the pan, cover with a tight-fitting lid, transfer to the oven and roast for 2 hours.
Simmer for 10 minutes, or until the liquid has reduced to a thick sauce. Open the pack of Pulled Beef, and add to the sauce.
Cook the pasta in a large saucepan of salted boiling water for 4-5 minutes or until al dente. Drain, return to the pan with the beef sauce, salt, pepper and toss to combine. Top with basil and sprinkle with parmesan to serve. Serves 4–6.
Garnish to taste with the grated parmesan & fresh basil leaves.

From the Freezer- Boa Buns 8 x 60gm
Traditional Chinese Steamed Buns, ready for filling in minutes- simply microwave from frozen for 1 minute.

Easy Hoisin Pulled Pork Boa Buns

1 8 pack Boa Buns (frozen)
1 pack Magills Pulled Pork
1 Bottle Hoisin Sauce
1/2 small iceberg lettuce, shredded
2 med carrots- grated, or julienned
red onion, or spring onions, sliced
2 radishes- thinly sliced
Fresh coriander or watercress
and whatever else you would like...

Instructions:

Prepare your salad fillings.
Remove the Magills Pulled Pork from the bag, place in a microwaveable bowl. Microwave for 2.5- 3 minutes, to heat.
Microwave the Boa Buns individually for 1 minute each(from frozen), as needed.
Serve everything to the table and allow your hungry guests to assemble their own:
Place the pork in first, a splash of the Hoisin Sauce, and finally the salad fillings to keep them crisp. Eat Immediately!

New Products

The Changer Mulled Wine Syrup
With the meal in hand settle back and relax with a glass of mulled wine, made with 'The Changer' Mulled Wine Syrup from Mt Rosa.


Pascal Traditional Porc Pate
This French-style course pork Pate doesn't need to be refrigerated- so stock up the pantry, to pull out and enjoy whenever you need to offer a quick pre-dinner nibble.
Varieties include Wild Mushroom, Chili Spice, and Smoked Paprika.



Anne has created this easy to put together pre-dinner treat. Keep the ingredients in the freezer and you can pull them out to assemble a delicious après ski nibble to enjoy with friends. Visit Anne's Blog here.


Prawn, Kimchi, Cream Cheese Croissants

Ingredients:
250 grams (1/2 roll) Good Honest Products Butter Puff Pastry
approx. 250 grams or 15, raw prawn cutlets
approx. 1/2 – 3/4 cup roughly chopped Be Nourished Organic Kimchi, or make you own from our recipe
approx. 150 grams cream cheese
1 free range egg, for egg wash
optional sesame seeds for garnish

Method:
Preheat oven to 220’c.  Start by cutting the pastry lengthwise in half and rolling it again lengthwise to 3/4 its length. You need a long rectangle of pastry approx. 15 cm wide and 60cm long prawn croissant tapas.
Cut your pastry into long triangles the width of the pastry and about 4-5cm wide at the base. (See photo).


Place 1/2 a tsp of cream cheese and one teaspoon of chopped kimchi at the wide end of the pastry and the prawn across the top of this.
Roll from the wide end to the narrow end of the pastry stretching it slightly around the prawn mix as you go.

Place on a lined baking tray and brush with egg wash and sprinkle with sesame seeds.
Bake in a hot oven 15 – 20 minutes until crisp and golden.


Meet our Growers and Producers



Visit the   to find out about Covet Nut Milks.


Fresh Club Winner

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

 
  
 
 
 
  
Last Updated ( Tuesday, 25 July 2017 )