Howick and Pakuranga Times
Botany and Ormiston Times : Howick and Botany Times Wednesday December 11
36 --- Howick and Botany Times, Wednesday, December 11, 2013 www.times.co.nz Marina Thai Restaurant 1 Ara Tai Rd, Half Moon Bay Phone 533 2099 www.marinathai.co.nz Lunch 11.30am to 4.30pm. Dinner 4.30pm to late. 122385 Thai Family Restaurant, 129 Pakuranga Road (next to the Post O ce). Ph 577 4028. Dinner: Seven nights from 5.30pm. Lunch: Mon-Sat 11.30am-3pm. 123285-V5 LARGEST RANGE OF ASIAN FOOD TAKEAWAYS IN HOWICK ASIAN TAKEAWAYS Unit 7, 15 Cook St, Howick Ph 533 7117 Hours: Mon-Sat 11.30am-9.30pm Sunday 5pm-9.30pm. NO MSG ADDED 123345-v5 Come in and try our new dishes... 30% DISCOUNT ON EVERYTHING ON THE MENU, INCLUDING SMORGASBORD. 3 ITEMS ONLY. FROM WEDNESDAY, DEC 11 UNTIL FRIDAY, JAN 31, 2014 Conditions apply, must bring in this coupon. NEW MANAGEMENT NEW CHEF Takeaway menu available Lunch 11.30am -- 2.30pm Dinner 5.30pm -- 9.30pm Open Mon, Wed-Sun. Closed Tuesday. To book phone 533 9293 12 Dunrobin Place, Highland Park 123320-v2 Book your function now! ADVERTISE YOUR BUSINESS in DINING HOT SPOTS... Ph 271 8068 123476-V3 Dining and Leisure with Helen Perry MEN of the land (and women too) may well enjoy the irreverent favour of rabbit stew at Easter and venison for Christmas, so here’s an interest- ing take on an unusual dish; a twist on festive fare. You’ll need: 3 large partridges (or 4 small) 3 large pears (or 4 small) ¼ cup spring onions 150ml red wine 150ml chicken stock Salt & pepper 1 tbsp blackcurrant jam 1 tbsp four 4 tbsp double cream Butter Bird is the word Skin and joint partridge (your butcher may be happy to do this for you) Add partridge into a large pot or deep pan Pour over a knob of melted butter Brown partridge on all sides Stir in red wine, blackcurrant jam, chicken stock and a dash of salt and pepper Peel and quarter the pears Bring pot or pan to the boil Reduce heat and add pears Cover and simmer for 35-45 min- utes or until partridge is cooked, yet tender Remove pears and partridges and place on a serving platter The sauce Heat 1 tbsp four and 1tbsp butter in a small pot and mix together Stir into the cooking liquid (once the partridge and pears have been removed) Simmer sauce until thickened Add salt and pepper to taste Lower heat and stir in cream Serving Drizzle sauce over the partridges and pears Pour the remainder of the sauce into a gravy-boat Season with chopped spring onions and serve Best enjoyed with a glass of sherry this fruity little bird will certainly make you... peckish! One commercial brand of partridge in New Zealand is Woodfeld Gamebirds. Partridge (no longer) in the pear tree... SCARES of pink slime and ammo- nium hydroxide in fast food may be enough to convert junk foodies into health junkies but what if these were all myths? While those who wolf down McDonald’s hamburgers with impu- nity declare “Bah, humbug!” the truth is still out there. Hairy questions such as ‘does McDonald’s use pig fat in its thick- shakes?’, ‘does McDonald’s wash its meat in ammonium hydroxide’ and ‘what about pink slime?’ will all be answered through a new initiative Our Food, Your Questions, launched recently by the fast food heavy- weight. Recognising the need for more information about food, McDonald’s New Zealand managing director, Patrick Wilson, says it’s a way of stim- ulating conversation and debunking a few myths along the way. “We know people want to know more than ever before about the food they eat and that they demand more from brands like McDonald’s. Our Facebook page is a good lit- mus test for the things people want to know. We’ve gone one step further and created a way for Kiwis to have a direct, open and transparent conver- sation with us.” Every food question that is asked via the Our Food, Your Questions website will be analysed, researched and responded to using a combina- tion of written answers, images, info- graphics and videos. The purpose built website will give people the chance to not only ask questions and interact via Facebook, but ‘follow’ topics which interest them. Will it change views from ‘I’m lovin’ it’ to ‘I’m hatin’ it’? Will it be a can of worms, or full of beans? To fnd out, start a conversation with McDonald’s, at www.mcdonalds. co.nz/yourquestions Mac myths busted? FOOD can be a very funny thing – literally! While everyone has pref- erences there are some dishes New Zealanders might fnd hard to stom- ach while others defnitely tempt. Interestingly the biggest food item on the menu at a Bedoiun wedding is likely to be roast camel. Apparently the camel is stuffed with a whole lamb which in turn is stuffed with some 15-20 chickens, which are stuffed with fsh which are stuffed with eggs –gargantuan! And here are a few more funny food facts (although we take no responsibility for their absolute accuracy!) Apples are made up of about ■ 25 percent air and that’s why they foat. Worcestershire sauce, favoured ■ by steak lovers and wonderful in casseroles or stews, is made from dissolved anchovies. The anchovies are soaked in vinegar until they have completely melted so the sauce con- tains bones and all. Onion is Latin for “large pear.” ■ In ancient Egypt a basket of onions was considered a respectable funeral offer- ing, second only to a basket of bread. With their circular lay- ers, onions were taken to rep- resent eternity and were discovered in the eyes of King Ramses IV who died in 1160 B.C. For those who have ■wondered who started the tradition of dous- ing pan fried fsh with lemon then take note. Back in the Middle Ages a slice of lemon was served with fsh because it was thought that the juice would dissolve any fsh bones that were swallowed accidently – how we wish! WELL, WHADDYA KNOW ABOUT FOOD?
Howick and Botany Times Wednesday December 4
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