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Queenstown Supermarket

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This week's specials

Tuesday, 10 October 2006

What's Fresh 15th - 21st August

LET'S TACO 'BOUT MEXICAN FOOD!

 

From Produce


Iceberg Lettuce  Only $2.79 each
Eggplants           Only $2.99 each
Courgettes         Only $6.49 per kg

NZ Oranges        Only $3.49 per kg
Kiwifruit Green   Only $2.49 per kg

Kiwifruit Gold     Only $2.49 per kg


 

From the Butchery



Havoc Free Range Pork Rolled Shoulder
Only $13.99 per kg
Save $6 a kg


Mexican Pulled Pork Tacos
Serves 8

1.5kg Free range skin-off rolled pork shoulder
(if using skin on, remove and cook skin at high temperature in oven for crackling in your taco!!)
2 Tbsp olive oil

Mexican Spice Rub:
4 Tbsp chili powder
2 teaspoon sea salt
1 Tbsp brown sugar
2 teaspoons ground cumin
1 teaspoon cayenne
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon cinnamon
pinch of ground cloves

Serve with:
Sliced avocado
Sliced radishes
Thinly sliced cabbage
Warm tortillas
Lime
Fresh coriander
Salsa

Whisk together the rub ingredients in a small bowl.

Pat the roast dry with paper towels. Rub the spice mix into the roast all over, reserving any leftover spice mix for later. Let sit at room temperature at least one hour or chill overnight.

Heat oil in a frying pan on medium high heat. Place the roast in the pan and brown on all sides.

Place the roast in a slow cooker, and add any reserved spice rub. Cook on the low setting for 6 to 10 hours, until the pork is fall apart tender.

Use two forks to pull the meat apart into bite sized shreds.

Serve with warm tortillas, avocados, shredded cabbage, sliced radishes, coriander, and a splash of lime juice or salsa.


Psst.. if you need a quick fix, use Magill's Pulled Pork. All cooked and ready to go!


 

From the Deli




Danish Feta
Only $1.90 per 100g
Save $10 a kg 


Chunky Guacamole with Creamy Feta

2 ripe Avocados, diced
1/2 Lemon, juiced
1 medium Tomato
1/2 medium Red Onion, diced
1 clove Garlic, minced
1/4 cup Fresh Parsley, coarsely chopped
1/4-1/2 cup of crumbled Danish Feta
Sea Salt to taste

Mix all ingredients and stir until it's got the right texture. If you like it chunky, be gentle with the avocados.

 
From Groceries


Garden of Eatin Corn Chips
All Flavours

Only
$6.99 each

All natural corn chips made with organically grown corn! Don't ruin your Mexican dinner with crisps full of GMO and preservatives. Garden of eatin's corn chips are tasty and nutritious, a great addition to the table.



Culley's Chili Con Carne Original Seasoning
Culley's Guacamole Seasoning

Only $2.49 each

When you don't have time to play master chef and cook from scratch, just grab one of these!



Luglio Organic Extra Virgin Olive Oil 500ml
Luglio Gold Extra Virgin Olive Oil 500ml
Only $9.99 each
Save
$4.50-6 each

They key to any successful dish is to use a good cooking oil. You can't fail with these extra virgin olive oils from Italy, a must for the pantry.



Belvoir Organic Lemonade
Only $7.99 each
Save $2 each

We don't know what we love the most with this handmade lemonade; the zesty, lemony flavour (it's made with real lemons!) or the adorable label.
  

Our Products


Do you take pride in your Mexican cuisine? Try the Tio Pablo range!
It's great quality and has authentic flavours. Ang's favourite is the mini corn tortillas that are naturally gluten and dairy free, perfect when you need to cook up a gluten free dinner.

 



I read a phrase last week that captured my interest  “cook once eat twice”,  sort of a no-brainer,  but for some reason we have always shunned leftovers.  My cooking is spent avoiding left overs knowing that in most instances they will be abandoned mouldering in the refrigerator and one of my biggest hates is food waste!   So, thinking on this, I decided to consider meals that could be cooked in larger quantities and reinvented to seem new second time around.

Where better to start looking than the young people I work with, these are busy people juggling finances, work and fun. From my conversations with these inspirational people came the idea for lentil braises – one was eating a chilli and one a Bolognese, straight away I had my idea to run with.  Thanks ladies!

The next issue confronting me, and a surprising number of other people I talk to, is that of including more meat free vegetable rich meals in life that wont leave the meat eaters thinking something was missing.  Once again lentils are a great answer.

If you need any further reason to make this, then that reason has to be that it is a real store cupboard / refrigerator meal. You can change up the ingredients and use those lonely carrots, bag ends of vegetables and pulses and at the end have a delicious meal (and a good conscience for your efforts!).



LENTIL AND BLACK BEAN CHILLI
Enough for two meals for four

500 grams puy or brown lentils
2 tins of chopped tomatoes or a large jar of passata …..
1 tin of black beans (any beans will work)
2 finely diced brown onions
2 carrots finely diced or grated
2 stalks of celery finely diced
2 cloves garlic finely chopped
Thumb size piece of ginger (optional)
1/2 teaspoon smoked paprika
Approx. 1 Chilli to taste depending on type and heat, dry or freshly chopped
2 tsp cumin (whole or dry or one of each)
1 tsp  dry coriander
1 tsp dry thyme
1 litre Vegetable stock or water
salt and pepper to taste
Optional 1 tablespoon of sweetener of choice to balance acidity of tomatoes.

Start slowly sautéing your onions, (this will take a good five minutes or more!), and is an important step in starting the flavour base. You want your onions lightly browned and well cooked.

Add garlic, (and ginger if  you are using it), then cook briefly. The garlic will burn easily so don’t have your pan on too high a heat. Next add your carrots and celery (and any other vegetables you may want to use), You need to allow this to bubble away slowly for about fifteen minutes as this is where you are creating the base umami flavour for your whole chilli.

Add the thyme and spices and stir well into your vegetable mixture.

Next add your tomatoes, lentils, beans, stock or water and salt and pepper.

This can now slowly simmer on the stove top for an hour or more, until the lentils are cooked through. Cooking time is approximately one hour but this will depend on the type and age of your lentils. It does not hurt to cook it longer, just keep adding water to keep the consistency wet enough and avoid it sticking to the pot.

Check your seasoning as it is cooking and adjust as necessary to your taste.

Finish with a bunch of chopped herbs such as parsley and coriander if you have them, a few wedges of lime or orange to garnish and squeezing over it just before eating would be delicious!

 


Meet our Growers and Producers



Visit our   to read about more suppliers.
 


Fresh Club Winner

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


                                       
Last Updated ( Tuesday, 15 August 2017 )