Howick and Pakuranga Times
Botany and Ormiston Times : Botany and Ormiston Times Thursday February 19 2015
16 — Botany and Ormiston Times, Thursday, February 19, 2015 www.times.co.nz BEST OF 2014 BON APPÉTIT FOR 2015 103091-V80 Settling In Preparation: 15 minutes Cooking Time: 35 minutes Serves: 2-4 Ingredients: • 2 Fry’s Golden Crumbed Schnitzels • 2tbspoil • 2 small sized butternut, halves • Pinch of salt • Pinch of black pepper • 11⁄2 cup of mixed vegetables, diced (sweetcorn, carrots, peppers, peas and green beans) • Pinch of rosemary • 1 tbsp margarine • A handful of almonds, finely chopped • 2 tsp. of warmed honey (or agave syrup) • 1⁄2 tsp. of cinnamon • Handful of grated cheese (optional) • Coriander to garnish Method: Butternut ➤ Cut butternut into halves (lengthways), remove pips and scoop out the flesh. Place the halves, cut sides facing upwards, and flesh into an ovenproof dish. Season with salt and black pepper and cook in oven until soft. Stuffing ➤ Cook Fry’s Schnitzels in oil until golden brown (can be baked in an oven) or by following instructions on the pack. Allow schnitzels to cool before cutting into strips and setting aside. Prepare mixed vegetables (can be fried or boiled) and season with rosemary and salt. In a large bowl, mix schnitzels, mixed vegetables, margarine and almonds. When the butternut is ready, allow it to cool down and brush the hollows with honey and cinnamon and add in the stuffing. Add a layer of cheese over the stuffing and garnish with coriander. ➤ NOTE: Fry’s Golden-Crumbed Schnitzels are available from supermarkets and specialty health food stores. RECIPE Vegetarian schnitzels with stuffed butternut Preparation: 15 minutes Cooking Time: 25 minutes Serves 4 Ingredients: • 1kg The Greater Good Baby • Gourmandine Potatoes • 4 pork medallion steaks • 2 capsicums, halved and sliced • 3 Golden Belle peaches, halved and sliced • 3 garlic cloves, peeled and crushed • 400g Delmaine tomatoes with garlic or capsicum • 1⁄2 tsp Gregg’s ground chilli • 100g Galaxy creamy blue cheese • 1⁄2 bag spinach, finely sliced Also need: oil, salt, pepper, vinegar (cider or malt) Method: Slice the potatoes and boil until tender, then drain well and put aside (covered). Next heat a little olive oil in a fry pan on medium high heat. Cook the capsicum peaches and garlic for 5-10 minutes or until they start to brown. Add the tinned tomatoes and chilli (add more or less chilli to suit your taste). Cook for another 5 minutes then set aside to cool. Cook the pork either in a hot pan or on the BBQ until no longer pink in the centre. Crumble the blue cheese and mix with 6 tbsp olive oil, 6 tbsp vinegar. Season to taste. Pour the blue cheese dressing over the warm potatoes. Add the spinach and mix until coated. (You can add all the spinach if you like). Serve the pork on a generous spoon of salsa, with the potato salad. ➤ AND MORE: The salsa can be served with any BBQ’d meats. Combine leftover salsa with sliced spinach and tomatoes to make a salad. Sprinkle peach quarters with sugar or drizzle with honey and bake in the oven till soft. Serve with ice cream. RECIPE Pork steaks with roasted peach salsa Botany New World Botany are proud to sponsor this recipe. All ingredients can be purchase from in store.
Botany and Ormiston Times Thursday February 12
Botany and Ormiston Times Thursday February 26 2015