Venison recipes – p15 Anzac Day rekindles war memories –p4, p5 New basketball competition – p9 Fancy footwork Christchurch Boys’ first 11 defender Patrick Rousse passing the ball during the first round of the new Christchurch schools compeon against Papanui High. Christchurch Boys’ had a 2-2 draw at a rain- soaked ASB Park. This week they are up against Burnside High who also had a loss in the first round going down 3-4 to Cashmere High. •Football preview, page 7 PHOTO: GEOFF SLOAN BY BRIDGET RUTHERFORD Hornby’s air quality is about to come under scrutiny. Wigram MP Megan Woods is looking into whether an air qual- ity monitoring station should be installed in Hornby. She said there was a growing concern about air quality in the area and is making a submission on Environment Canterbury’s pro- posed Air Plan. She is looking into whether an air quality monitoring station should be installed in Hornby. “It does come down to this issue of post-quake developments in the west of our city.” Since the earthquakes, more fac- tories had moved to the area and more people brought more traffic, which were known to pollute the air, she said. “It’s a story of rapid development in Hornby.” e move comes aſter Dr Woods attended a meeting with Hornby residents to discuss the effects omissions from the nearby Ravens- down factory were having on those living in the area. ECan is currently taking submis- sions on its Air Plan which is look- ing to come up with an effective strategy to ensure the region’s air quality meets the national environ- mental standards. • Turn to page 2 Hornby’s air quality under scrutiny Ph 377 0770, 330 Cashel St, Christchurch Restore your oiled CEDAR BLINDS with our re-oiling service. Rejuvenate your lacquered CEDAR BLINDS High-tech Cleaning We clean and repair all types of blinds – Venetians, Cedar, Verticals, Roller, Hollands, Romans and Pleated – with environmentally friendly cleaning products. Temperature Controlled Drying Re-oiling & Rejuvenating Fabric Blinds - such as Austrian and Roman Same Day Pick Up & Drop Off We offer a same-day, pick up and drop off service for most types of blinds. Bookings are required. Convenient Location Drop blinds into us by 9am, at 330 Cashel Street (near the Fitzgerald end), and collect them at the end of the day. New Blind Sales Priced from $30 WE ARE OPEN Mon - Fri 8.00am to 5.30pm Roller Blinds cleaned from as little as $20 per blind www.blindcare.co.nz SCAN QR code for Info > BLINDS...Cleaned, Repaired & Restored... 91 Waterloo Road, Hornby Ph: 349 6688 www.carpetstore.co.nz carpet sale Roll Super Deals Room Lots or House Lots Factory Deals & Seconds Deals on Uplifted Secondhand Carpet Binding Service Western News Templeton, Islington, Hei Hei, Broomfield, Halswell, Oaklands, Westlake, Hornby, Wigram, Sockburn, Church Corner, Ilam, Russley, Hyde Park, Avonhead, Riccarton Park, Riccarton FREE MONDAY APRIL 27 2015 379 7100 Proudly locally owned A Star Community Newspaper New Zealand Pigeon (Kereru) • Open 7 days • Emergency patients welcome • 4 late nights • Cosmetic & general • FREE for school children up to 18 years • FREE parking • WINZ quotes team dental ood Road • Phone 354 3416 178 Riccarton Road Phone 341 1122 Your Local Dentist FREE 10 point tyre, brake and safety check. Give us a call today to book in. 345 Halswell Road, Halswell. Ph 322 1046 You can find us at Challenge Halswell Conditions apply. See in store for details. Offer ends 31st May 2015
Q A&WHAT KIND OF INGREDIENT ISNAM PLA, AND WHERE WOULD IBUY IT?Nam pla is another name forfish sauce, one of the basicingredients in Thai cookingand also popular in Vietnamand Burma. It’s based on
fermented fish (usuallyanchovies) and salt, pluswater— sugar is sometimesadded but not necessarily.In Thailand, fish sauce isoften used as a condiment inthe sameway as we use saltand pepper. You’ll find it inthe supermarket or Asianfood stores.
DO YOU HAVE A RECIPE FORPICKLED GARLIC?Peel 250g garlic and divide itinto cloves, cutting largeones in half. Set aside whileyoumake the picklingliquid: Combine 1 & 1/4 cupscider vinegar with 1/2teaspoon each celery seed
andmustard seed, plus 3tablespoons sugar. Bring tothe boil, stirring to dissolvesugar, and boil for 5minutes. Add the preparedgarlic, boil a further 5minutes before packing thegarlic into small sterilisedjars. Cover with boilingliquid and seal; leave amonth before using.
Flash in the pan is all venison needsI
ALWAYS remember thefirst timemymothercooked venison steaks.For our family, it was a newmeat to be enjoyed for its
flavour, nutritional goodness,low cholesterol and low fat. Itcame freshly prepared from theCentral Otago highlands andlong cooking on high heat meantmymother killed it for a secondtime.It was tough— like shoe
leather.
Her second attempt wasfantastic— twominutes eachside then taken out to rest and aslosh of wine, mustard and plumjam into the pan tomake a quick,tasty sauce.
Farmed venison becameavailable during the 1980s but asmuch of it was exported, localprices fluctuated wildly. Todayfarmed venison is common insupermarket meat cabinets andthe price is competitive withother redmeats.It has amilder flavour than
wild venison— a perfectintroduction for newcomers tothe taste. Farmed venison isgrass fed, although during thecoldermonths the diet can be
supplemented with hay orsilage.However, things evolve. Now
wild venison— processed andaged at licensed premises— isavailable from supermarketsand butchers. It’s great to havethe choice. The cuts from thelegs, saddle and loin are astender as the farmed variety,and they have excellent flavour.Remove any sinew or
membrane before cooking.Because venison is lean,
overcooking will cause themeatto become dry and tough. Do notcook past themedium-rare stageexcept whenmaking casseroles.Stewing venison— aswithstewing beef— requires long,low-temperature cooking. Haveall accompaniments readybefore cooking commences. Ifroasting, cook to an internaltemperature of 57C and thenremove from the oven, coverwith foil and a towel and allow torest 5-10 minutes before slicing.
RECIPES
CHILLI VENISONMEATBALLSA family favourite — use lessor more chilli according totaste.
Meatballs: 750g mincedvenison1/2 cup fresh breadcrumbs1tsp mixed dried herbsSalt and pepper to taste1 egg, lightly beaten2-3 tbsp cornflourSauce: 410g can tomato puree(we prefer Wattie’s)1 tbsp tomato paste1/4 cup each: red wine, maltvinegar, water2 tbsp brown sugar1 bay leaf1/4 tsp each: ground nutmeg,ginger1 medium onion, sliced1 long red chilli
Preheat oven to 180 C.Combine all the ingredients
for meatballs — exceptcornflour. Roll into 3-4cm balls.Dust with cornflour. Place in asingle layer in a baking dish.
Whisk ingredients for sauce— except onion and chilli — untilsmooth. Add onion and chilliand bring to boil. Pour overmeatballs.
Cover and bake for 1 hour oruntil cooked. Serves 6.
VENISON STEAKSWITH RASPBERRYSAUCEGreat served with creamy
polenta.Sauce: 1/2 cup raspberry jam,sieved2 tbsp wine or water2 tsp red wine vinegar1 tsp cornflour mixed to apaste with a little water1 cup frozen raspberriesVenison: 400g farmedvenison medallions2 tsp each: freshly groundblack pepper, olive oil
To make sauce, heat jam withwine or water and red winevinegar. Stir in cornflour pasteuntil thickened. Add raspberriesand heat through.
Tie medallions into neatshapes, if required. Sprinkleboth sides with black pepper.
Heat oil in a heavy frying pan.Pan-fry medallions for about3-4 minutes each side. Themeat should still be pink in thecentre. Remove medallions to awarm platter. Cover and rest for4-5 minutes. Remove any ties.
Drizzle warm raspberrysauce over the steaks.
Serves 3.
WILD VENISON STIR-FRY WITH TAMARINDCHUTNEYI used Jenny’s MediumTamarind Chutney made onWaiheke Island and availableat selected delis orwww.jwennyskitchen.co.nz.Premium Game’s wild venisonstir-fry is melt-in-your mouthtender and is available online.www.game-meats.co.nz
Prepare vegetables and place toone side. Pat venison dry.Season with black pepper.
Heat a heavy frying pan orwok on high. Add 1 tablespoonof oil, swirling it around thesides. Stir-fry vegetables inbatches, until crisp tender.Place to one side.
Heat more oil in pan. Stir-fryvenison in batches until searedbut still a little pink. Do notovercook. Return vegetables topan. Quickly stir in tamarindchutney. Serves 4.
ROAST VENISONWITH ITALIAN HERBS& RED WINE JUSI doubled the recipe andcooked two roasts side by sidefor a dinner party. One wasfarmed venison and the otherwild. Both were tender anddelicious.
2 tbsp extra olive oil forcookingRed Wine Jus: 4 shallots,diced4tbsp olive oilSalt and freshly ground blackpepper to taste1 clove garlic, crushed1 sprig rosemary1/4 cup balsamic vinegar2 cups each: red wine, goodbeef stock2 tbsp each: flour, softenedbutter
Brush venison with oil. Sprinkleall over with Tuscan seasoningand black pepper. Place in anoven dish and refrigerateuncovered for at least 4 hours.
Meanwhile, prepare jus. Stir-fry the shallots in oil over highheat for about 2 minutes, untillightly browned. Season withsalt, pepper, garlic androsemary and heat through.
Add vinegar and cook untilalmost evaporated. Add wineand cook until reduced by two-thirds. Add stock and simmeruntil reduced by two-thirdsagain, to about 1 cup. Removegarlic and rosemary. Creamflour and butter together thenwhisk into jus. Cook, stirring,until thickened. Makes 1 cup.
Preheat oven to 200C. Searvenison in a frying pan in extraoil until browned on all sides.Return to roasting dish. Roastfor 20 minutes.
Remove from oven.Cover with foil then a heavy
towel. Rest for 10 minutesbefore slicing. Serve with jus.
Serves 4.
Fancy footwork
Christchurch Boys’ first 11 defender Patrick Rousse passing the ball during the first round of the new Christchurch schools competition against Papanui High. Christchurch Boys’ had a 2-2 draw at a rain-soaked ASB Park. This week they are up against Burnside High who also had a loss in the first round going down 3-4 to Cashmere High. •Football preview, page 7 PHOTO: GEOFF SLOAN
BY BRIDGET RUTHERFORD
Hornby’s air quality is about to come under scrutiny.
Wigram MP Megan Woods is looking into whether an air qual-ity monitoring station should be installed in Hornby.
She said there was a growing concern about air quality in the area and is making a submission on Environment Canterbury’s pro-posed Air Plan.
She is looking into whether an air quality monitoring station should be installed in Hornby.
“It does come down to this issue of post-quake developments in the west of our city.”
Since the earthquakes, more fac-
tories had moved to the area and more people brought more traffic, which were known to pollute the air, she said.
“It’s a story of rapid development in Hornby.”
The move comes after Dr Woods attended a meeting with Hornby residents to discuss the effects omissions from the nearby Ravens-down factory were having on those living in the area.
ECan is currently taking submis-sions on its Air Plan which is look-ing to come up with an effective strategy to ensure the region’s air quality meets the national environ-mental standards.
• Turn to page 2
Hornby’s air quality under scrutiny
Ph 377 0770, 330 Cashel St, Christchurch
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• From page 1The Air Plan includes
measures to manage air quality through reducing pollution caused by home heating, outdoor burning, industry, odour and dust.
Public submissions will close on May 1.
Dr Woods said it was an opportune time to raise the issue, with the Air Plan currently being reviewed.
She would also be looking to speak to a medical officer of health to see whether there were any concerns with those living in the area breathing in the air.
The main question was whether there was a cause to have an air monitoring station in Hornby.
“I don’t know whether it can be done, or whether there is a valid cause for doing it.”
Neill St resident Harry Brown organised the meeting where the issue was raised and said it went really well.
He was happy with the possibility of having the air monitored in the area and would like to make a submission himself.
“We’re fighting the good fight.”
Air quality under scrutiny
Halswell teenager Oscar Sergel-Stringer was part of the St John youth cadet squad which won at the national youth competitions recently.
The St John National Youth Festival and Competitions were held over the weekend of April 10-13 at Lincoln Univer-sity and Christchurch.
More than 200 St John youth cadets and leaders from around New Zealand attended the festival, which is the pre-miere event for St John youth.
South Island squad manager Mike McLay said there were a number of different tests and competitions.
“Cadets compete in a num-ber of different areas, includ-ing first aid, CPR, healthcare, drill (marching) and commu-nications,” he said.
“They are marked for their clinical skills, but also their ability to problem solve, their leadership skills, and how level-headed and calm they stay.”
Mr McLay said the South Island region squad of 24 won a number of key categories, including champion team, champion individual, and overall champion region – the later for the third year in a row.
“It was a fantastic achieve-ment by the cadets. They were incredibly dedicated to their training and worked incred-ibly well as a team. The results are outstanding and well-deserved.”
South Island squad clinical manager Curt Ward said there were a number of interesting and challenging tests.
“They included a mass
casualty incident with a lot of ‘patients’ affected by smoke, a weightlifter squashed by weights, and a skateboarder hit by a reversing car.”
Mr Ward said the clinical competitions are important as they teach skills and test St John youth cadets.
“It’s an important competi-tion for our young people, it helps develops young leaders.”
Halswell teen recognisedat St John youth cadet competitions
ACHIEVING: Oscar Sergel-Stringer, of Halswell, accepts the Secretary’s Trophy for champion emergency. PHOTO: DOMINIC ANISY
**EFTPOS ON-SITE**Visit www.plainsrailway.co.nz or our Facebook Page for details
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Maronan Road, Tinwald, Ashburton
OPEN DAYS: MAY 2nd & 3rd Our last Public Open Days until September
11am - 4pmCelebrating Ashburtons Wheels Week
Should the Riccarton Rd roundabout stay or go?
Public consultation has opened for three options for the bus priority project on Ric-carton Rd, and the roundabout could be on the chopping block.
Plans include removing the roundabout and replacing it with traffic signals to cope with increasing traffic volumes.
The other two options open for consul-tation will be for central Riccarton from Clarence to Matipo Sts.
The first option is pedestrian friendly, which has streetscape improvements to as-sist pedestrian movements.
There would be no bus lanes, minimal on-street parking and restricted turns in and out of Riccarton Rd and Kauri and Di-vision Sts.
A median could run up the middle of the road with trees, and there would be on-road cycle lanes.
The second option, the hybrid, would have a part-time eastbound bus lane which would assist with the movement of buses at those times.
Roadside parking would be available outside of peak traffic times and a widened footpath on the southside would allow for some tree planting.
A cycle lane would be incorporated into the bus lanes meaning the buses and cyclists would have to share at peak hour times.
There will also be three drop-in sessions at St Teresa’s Church Hall on the corner of Ric-carton Rd and Puriri St open to the public:
Thursday 3.30-6.30pm, May 6, 4-7pm May 11, 4-7pm
Public submissions can be made at www.ccc.govt.nz/haveyoursay and are open until May 18.
Options for bus project
BY BRIDGET RUTHERFORD
Former Black Caps coach Denis Aberhart has stepped up to the crease and taken on the role of principal at Our Lady of Victo-ries School.
Mr Aberhart took over from acting principal Helen Singleton and had his first day in the job on Monday.
He was welcomed with a powhiri from the school’s kapa haka group.
Our Lady of Victories School was put under statutory management in January 2012 after the Ministry of Education dissolved the previous board of trustees.
Commissioner Murray Strong stepped in as statutory manager and principal Barbara Perry was suspended in October 2013 for “serious misconduct”.
Ms Perry was reinstated in November 2013, but resigned shortly after.
Mr Aberhart said going into the school given the circumstances would not be an issue.
“The vibes I get from people are positive and people are looking to the future. We can’t do anything about what’s hap-pened in the past so we need to
look forward.”This will be Mr Aberhart’s
fourth principal role, after serving at St Joseph’s School in Lyttelton, St Paul’s School in Dallington, and most recently Our Lady of Fatima School in St Albans.
He had a three-year break when he was coaching the Black Caps from 2001-03.
He said a principal’s role and a coaching role was very similar.
“Whether being a principal or a coach it’s about assessing where people are at and seeing what they need and practic-ing that or putting resources in place to meet those needs or to get better.
“It is about getting the best out of people and giving them the support and resources they need to be the best they can be.”
The first step would be to get to know the school’s practices,
its pupils and parents.“The most important thing is
about relationships, getting to know the community and how things go on around here.”
He would not be looking to change anything in the school, but would look to build on the good things already occurring.
“I believe that there’s good people here within the school and staff, and I have no ideas on changing it at this stage.”
Former Black Caps coach school’s new principal
WELCOME: Denis Aberhart started as principal of Our Lady of Victories School last week with a warm welcome from its pupils
Monday april 27 2015WESTERN NEWS 3
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STILL SERVING: New Brighton RSA life member Frank Hill selling poppies in New Brighton. PHOTO: GEOFF SLOAN
Anzac Day rekindlesThe 100th anniversary of the Gallipoli landings was on Saturday. Frank Hill, 92, served in World War II in the navy on a tank landing ship. Reporter Kyle Knowles spoke to him about his life.
Hi Frank, so you were in the navy?
Yes. I was an able seaman on board an American ship called the USS LST-369. It was a tank landing ship but we never had to land anywhere to deploy the tanks while I was on the ship. I wasn’t involved in the D-Day landings in Normandy.
Why were you on board an American ship?
A few of us New Zealnders were on loan to the Royal Navy which was using the American ship in the latter stages of the war.
When did you join the navy?I tried to get in while I was 16
but I had an issue with my left eye so I had 14 months in the army before being able to join the navy.
All the training I did in the army and the navy kept me alive.
Was it a proud thing for you to serve your country during the war?
Yeah, it was, but I actually joined the war for adventure. I wasn’t patriotic really; I just wanted some adventure like most people in the forces.
What did you do straight after the war?
I went on a troop shop. I got a job on board in the kitchen and doing exercises on deck. That was coming back from England.
How come you were stopping over in England?
We were supposed to do a boat refit in Newport but we ended up doing a refit in Belfast. The skipper of our boat lived in Belfast so the boat was in there instead.
And you met your wife there, didn’t you?
Yes, I met my wife in Wales and got married there and came back here but she died 14 years ago. It was so hard for me when she died but I got some help at Princess Margaret Hospital and I got over the depression.
What did you do for a job when you got back to Christchurch?
I was an electroplater. I was in a shoe shop in Sydenham and I bumped into a foreman I knew. I was still in uniform and he said to me “do you want a job”? And I said “yeah, absolutely. When can I start?” I started a week later and worked there until I retired but I didn’t retire at the retirement age. I think I worked until I was
70. The boss was a good guy and when he got sick I looked after the firm. They don’t do much electroplating now; we used to make tea sets, which were all the rage after the war.
You are a life member of the New Brighton RSA aren’t you?
Yes, I’m a life member. I became one when I turned 90.
You still do some work for the RSA too, don’t you?
Yes, I sold poppies down by the
shops in Brighton. I was quite chuffed to be out there doing that. I think it’s great people wear poppies at this time of year to thank the soldiers.
Was this Anzac Day special for you, being the 100th anniversary of the Gallipoli landings?
Yes, it is special because I got to go in the parade in New Brighton, which I’m quite proud of. To be marching down the main street in New Brighton is special to me.
Monday april 27 2015 WESTERN NEWS4
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Were you born in Christ-church?
Yes, I was born in Sydenham and now I live in North Beach where I have two lovely cats, Lucky and Bowie. While I’m still alive I’m not going to go into a home be-cause I want to look after my cats.
What school did you go to growing up?
I went to Sydenham School. My father had a bike shop in Syden-ham across from the school so that was quite good. I didn’t have any secondary school education and started working when I was 13 at the market. I had to lay trays of fruit. I got five shillings a week for that.
I had several jobs before the war but couldn’t stick with them for very long. I worked one day in a timber mill but couldn’t stand the noise so left after that one day and didn’t even bother to collect my pay at the end of the day.
What about other family?I have two children. A boy and a
girl, five years difference between them, my son is the oldest one. He works at the airport and is just about due to retire. He’s done well. He is quite a bright boy. I have two granddaughters too; one lives in Tauranga now because the earth-quakes made her nervous.
Did you play sport?I used to play soccer and a bit
of cricket. I follow the All Blacks and the Crusaders. They haven’t gone very well being beaten by the
Chiefs last week but they’re still in with a chance but they’ll need a lot of luck to make the finals. They are doing the best they can.
What are some of your hob-bies?
I tell you what my hobbies are: gambling and drinking at the New Brighton Club. I like playing the pokies there. I like socialis-ing, especially with women. I like women’s company, I can’t help that.
I also have a few tattoos, even before I joined the navy. I got them at one of the places in Chancery Lane. It was called Tiger something, it is demolished now. I had tattoos put on my arm but one time I was getting one on my chest and the bloke said: “You better have a stiff drink because it is going to hurt a lot more than the one on your arm”. So I had double whisky and away I went.
What was the most amazing place you have been?
Well, I went through the Pana-ma Canal and I jumped ship there with a couple mates but the Yanks picked us up and took us out to sea back to our boat and they said: “We’ve been looking for you.” Back on board, the officer said I was the ring leader so they put me in a cabin right next to the bar, which I wasn’t too worried about.
Where is your favourite place to visit?
Honolulu, that’s my favourite place for sure. I’d love to go back
but with my cats, I can’t leave them.
What about in New Zealand?I don’t know, I just like going to
the working men’s club and the RSA. Dunedin is one of my favou-rite places though. Not Wellington
or Auckland – I have no time for those places.
And you have loved living in New Brighton?
Hell yeah, I would never move from New Brighton. I’ve been here since 1949. I bought the section for
95 pounds when there were only two or three houses on the street.
You have led an incredible life then, Frank.
Yes, I have had an amazing life and I’m one of the lucky ones to have survived.
memories of WWII
BIG SHIP: The USS LST-359 which was similar to the ship Frank Hill served on as seaman during World War II.
Monday april 27 2015WESTERN NEWS 5
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Monday april 27 2015 WESTERN NEWS6
Committed to Christchurch, twice over.
Here at Instant Finance, we’re committed to the people of Christchurch and excited to announce the opening of our brand new branch in Hornby.
So now, if you need cash for an unexpected bill, vehicle repairs or a new car, household debt, travel or a family emergency (or pretty much anything really!)... just call in and see our friendly team.
We’d love to help you out with a loan that’s fast, fair and easy to repay. We’re known for our confidential, caring service, our flexible terms and our awesome community spirit. And now you can see us at two convenient Christchurch locations - Linwood and Hornby. Details below.
All loans approved through our new Hornby branch come with a FREE Samsung GTE3309 mobile and Instant Finance merchandise together valued at approx $100. But hurry, this offer is valid only while stocks last.
Hi I’m Karen Black, Branch Supervisor at Hornby.If we can help you out with a no-fuss loan, or just some friendly advice on what sort of terms and repayments to expect, please feel free to call in anytime for a chat.
The team’s ready to go, and we’d love to see you!
Karen Black, Branch Supervisor - Hornby
Instant Finance is proud to announce the opening of its second Christchurch branch - 3/11 Goulding Avenue (access via the Caltex Garage off Main South Road), Hornby
GRASSROOTS SPORT
Big goals set for competitionThe football season is under way with a new competition for Christchurch’s high schools having started. Reporter Kyle Knowles takes a look around the city to see how each team has shaped over the pre-season and what they are looking to achieve in 2015.
The new competition sees 12 teams split up into two pools of six, with teams playing each other once, before the top three in each pool move through to play each other again in five matches before semis and a final.
The top three qualify for the national secondary schools football competi-tion.
Boys’ High are aiming for the top.Coach Fraser Hall said they want to
qualify for the national competition and be a force in the local competition.
“Obviously our main goal is to qual-ify for the national tournament and do as well as we can in the Wednesday competition. We also want to develop the boys further than the boys from last year.”
Boy’s High have 10 players returning from last season which Hall said was critical as they lacked some experience last year.
“It certainly makes it easier (having those experienced guys). We lacked a lot of experience last year. The year
before that we had experienced guys and ended up eighth at nationals but they have moved on and we’ve sort of blooded the new guys in last year.”
Boys’ High’s midfield is where their strengths lie. Leuan Edwards, Tom Byrne and Ben Lapslie play across the middle of the park and Hall said it was good to have all the experience control-ling the game from the midfield.
They had Papanui first up last week and drew 2-2 and this week have Burn-side who sport some top young players.
St Thomas have a young squad but are excited about challenging some of the bigger schools.
Co-coach Richard Washington has some big goals for his side in 2014.
“The first goal is to make the top six then who knows from there we are aiming to put St Thomas on the map.”
First up they had Lincoln and went down 1-0. Washington was using that first game as a litmus test to see where his side was at.
We’ll know from there what we need to work on. Most of our squad went on a tour to Dubai, England and France together as a team and they are a tight team and play for one another.”
Washington said year 11 striker Mi-chael White would be key for his side and was looking a very strong prospect for the first 11.
Alongside Washington as the other co-coach will be Jacob Allen who has been part of the Canterbury United setup and is a St Thomas old boy.
Washington said it was great to have someone with that experience and knowledge to be part of the first 11 and bring that to trainings.
Burnside High have a simple game plan to get into the top three and play in the top six section.
The key to their success is working together and to play how they have been training.
That was the message from coach David Williams who said getting through to the top section was their goal.
Williams said he has eight players returning from last year’s first 11 squad including a couple of key players who he is looking at to lead from the front this year.
Boon Ozawa, Renta Yamamoto and Sam Maoate-Cox all play senior club football on Saturdays and Williams said they have a lot to offer.
“They bring experience and all play Mainland Premier League with the men’s teams and bring a wealth of experience and have got a lot to give to the rest of the kids especially for the big games”.
Burnside had a first-up loss 3-4 to Cashmere High and Williams said all sides are going to be strong.
Middleton Grange are also part of the competiiton and had a 0-0 draw with Shirley Boys’ last week and are up against Rangiora High this week.
• High school basketball, p9
CHALLENGE: Christchurch Boys’ Chan Min Park competing for the ball against a Papanui opponent. PHOTO: GEOFF SLOAN
Monday april 27 2015WESTERN NEWS 7
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Monday april 27 2015 WESTERN NEWS8 [EDITION DATE]2
A� er trading from a portacom for nine months, Halswell Video & Post has now moved into its sparkling new premises.
And while the opening hours have been slightly altered, the outlet still has the longest opening hours for banking and postal services in the city, owner Robert Prestage says.
� e hours are 8.45am to 7pm Monday to Friday, 9am to 7pm Saturday, and 10am to 6pm Sunday. During these hours,
customers are o� ered full counter service for all their Kiwibank banking and New Zealand Post postal services right up until closing time.
A welcome feature of the new premises is the addition of 120 extra private post boxes, Mr Prestage says.
“� ere has been a waiting list for private boxes for several years, but with the extra ones being installed, there is no waiting list.”
� e boxes o� er safe and secure mail
delivery six days a week, with mail arriving before 9am. New housing developments in the Halswell area have seen residential numbers grow signi� cantly and with the planned reduction of postie delivery days later this year, the private boxes at Halswell Video & Post will provide a convenient alternative for people, Mr Prestage says.
Other services o� ered include bill payment for all power and telephone companies, vehicle registration and foreign currency exchange, with exchange rates being posted on an electronic board.
“We hold Australian and American dollars, British pounds and euros on the premises, and can order over 20 other currencies for customers. If these are ordered by 3pm, they will be available the next day.”
DVD hire is the other aspect of the business, with over 4000 titles available.
“Customers can call us on 322 9255 and
book their movies for the weekend. � ey can also call to make an appointment to open a Kiwibank account,” Mr Prestage says, adding that he and his team are delighted to welcome both existing and new customers to the brand-new Halswell Video & Post in the Halswell shopping centre.
Other services offered include bill payment for all power and telephone companies, vehicle registration and foreign currency exchange, with exchange rates being posted on an electronic board.
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Our vendors have cash settled with their insurers and now offer their home on an “as is where is” basis, giving you an excellent opportunity to purchase at a bargain price. Sited on the rural fringes of the city within an easy drive to the CBD, this is a spacious family home, with two generous living areas, three double bedrooms, double garage and good indoor-outdoor flow to a sunny, sheltered north facing patio. Set on just over 1000sqm and over the road from the new Halswell school, this property would make an ideal addition to a rental portfolio or a fine family home. Convenience is at your doorstep, with the Halswell Quarry park, two local cafés, and the new library and supermarket a couple of minutes down the road. Open Sunday 2.00-2.30pm
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GRASSROOTS SPORT
BY KYLE KNOWLES
A new era of high school basketball starts tomorrow with the launch of the McDonald’s Thompson Trophy.
The new competition involves 16 of Canterbury’s high schools fight-ing to be the best basketball school in the region.
All games are being played on a Tuesday night over the winter months with Cashmere and Mid-dleton Grange kicking things off with a traditional season-opening fixture.
Middleton Grange have a cou-ple of Canterbury Rams players in their midst surrounded by a core group of players who have been to-gether for a number of years now and are aiming for that top section.
Jackson Stent and 2.08m Sam Timmins will be the key to Grange’s success but coach Tim Bennetts was coy about whether the duo were likely to turn out much for the school while the Rams are in sea-son.
We are likely to have them as long as it doesn’t clash with a Rams fixture. Sam will be in and out half the time though”.
However, the rest of the squad is familiar with one another with only two new faces having to come into the squad from 2014.
Bennetts said it was good to have the same team year on year.
“We have only lost two guys from
last year and other than Jackson and Sam we have all been together for a number of years. It’s good to have some continuity and adding those younger faces too.”
Christchurch Boys’ have had a short build-up to the season and have been hit by a number of inju-ries to key players but are still con-fident of performing.
Coach Thomas Chang said gym availability at the school was an-other issue the basketball side has been faced with in pre-season too.
“Well we’ve just started so its go-ing to be a very rushed game for us and also our gym is unavailable so we have to play away next week.”
One of their injured players is Canterbury Rams squad member Quinn Clinton who is a big loss for the team.
He is out with Achilles and back issues but Chang was hopeful he would be able to take some part in
the first month of the competition.In spite of the disrupted build-up
and the string of injuries Chang is still hopeful of a top-four finish in the Thompson Trophy.
Burnside High have set some lofty goals for 2015.
They want to win the new com-petition as well as the South Island championships.
Coach Joe Hammond has had his squad training all through summer developing their skills and getting the squad to gel.
Burnside have two Rams players in their squad – Shou Nisbett and Toby Gillooly – and Hammond said having them around is a mas-sive boost for the squad.
“They’re a huge difference for us. They are used to training with men and when they train with us it’s kind of like men against teen-agers. They’ve got a lot better and the coaches are top notch. They’ve done a great job and the improve-ment from the end of last season has been massive.”
Hammond said Shou is unlikely to feature for Burnside much in the early part of the season Toby was expected to play for the school.
St Thomas are also starting their season in the competition and are up against Cathedral College in the first round before getting their first taste of home court action against Lincoln High in week two.
FIRST ROUND DRAWAll games start at 6pm – (home team first):Middleton Grange v Cashmere HighSt Andrew’s v CBHSBurnside High v Papanui HighRangiora High v SBHSSt Bede’s v Hillmorton HighAshburton v Linwood CollegeCathedral Cllege v St ThomasLincoln High v Christ’s
Teams prepare for basketball season
READY TO GO: Two of Middleton Grange’s senior players, Jackson Stent and Sam Lees. Jackson is also a member of the Canterbury Rams squad. PHOTO: KYLE KNOWLES
Monday april 27 2015WESTERN NEWS 9
Monday april 27 2015 WESTERN NEWS10
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[EDITION DATE]2
Learning to swimoffers health bene� ts for life
Swimming is a popular and universal form of exercise that o� ers a wide range of health bene� ts, both physical and mental, and is an activity you can
enjoy throughout your life. As a low-impact exercise, swimming is an ideal workout because it requires you to move your whole body against the resistance of the water. It improves and maintains cardiovascular � tness, builds muscle strength, helps maintain a healthy weight and improves � exibility, coordination, balance and posture.
For those who would like to take up swimming for both health and enjoyment,
the Bromley-based McMillan’s Aquatic Centre (MACs) caters for everyone – from those who enjoy swimming regularly, even competitively, to those people who have never really mastered the skill and don’t feel con� dent in the water, but would like to learn.
� e centre, with its 20-metre, � ve-lane, heated indoor pool, has been owned and operated by Blair and Karen McMillan since 2009. Blair and his team of quali� ed tutors o� er lessons for both children and adults from Monday to Friday, during the school terms.
Children’s lessons are from 3pm to 6pm, and adults’ from 1pm to 3pm and 6pm to 8pm. � e adults’ lessons have proven to be so popular that the centre has added additional times, 7am to 9.30am on Tuesdays and � ursdays.
One of the key aspects of the centre, Karen says, is that they focus on building strong relationships with families.
“We take a holistic approach, and our sta� get to know the families that come here really well. Many of the sta� have been with the centre for quite some time so there’s a continuity of sta� for our clients. And they are all committed to the style of teaching we o� er.”
Lessons are $13.50. Bookings and payments are made at the start of each term, with 10 lessons, one per week, costing $135. Small classes mean that swimmers get a lot of personal attention, Karen says.
Lane hire is available for regular swimmers at $5.50 for 45 minutes. � e casual rate is $7. A 10 per cent discount is o� ered for family groups of three or more. � ere are never more than two swimmers booked per lane.
Providing a secure, private environment for swimmers, from beginners to pros, McMillan’s Aquatic Centre is located on the corner of Wickham and Francella streets (o� Dyers Road). � e carpark is o� Francella Street. Phone 332 4617.
Blair and his team of qualifi ed tutors off er lessons for
both children and adults from
Monday to Friday, during the
school terms.
Monday april 27 2015WESTERN NEWS 11
5 Warning Signs of Spinal Stress!
A healthy spine is vital to your wellbeing.
Specialist spinal therapy at Southern Chiropractic consists of:
This friendly salon in Redwood has been operating for a decade and Nicky believes that the key reason for their success has been
the hard work and dedication of the sta� . She is rightly proud of the achievement of running a successful business for 10 years and of creating an environment where both sta� and customers are part of a family. “It’s like Cheers,” she says, “where everyone knows your name.”
She knows that her customers love the happy atmosphere and the great return the business is a re� ection of that. With 38 years of experience herself and sta� who are also quali� ed and highly experienced, clients know that they are in the hands of professionals. Colouring options include foils and bleaching, which enhances the clients’ whole look.
Other services o� ered include perming, cutting and styling, and straightening. � ey only use products from top brands such as
NAK - Only A Hairdresser Knows, Matrix, Fudge and Joico, so that hair is always in top condition. For special occasions, Here for Hair can provide blow drying, hair-ups and deep conditioning treatments. � ey also provide some beauty therapy treatments such as eyebrow tinting and shaping, sun beds and spray tans. Nicky explains that the family feel extends to the range of customers who come to them, including men, women
and the whole family.When many salons closed following the
earthquakes, Here for Hair continued to operate, giving customers a much-needed treat. � roughout all the dramas that came a� erwards, Nicky and her team pulled together and the salon has gone from strength to strength, to where it is today.
Nicky would like to take the opportunity to thank her hard working sta� and all of her loyal clients for their continued support throughout the years. She looks forward to many more to come.
As part of her celebration and as a way of saying ‘thank you’ to her loyal clients, Nicky is o� ering $10 o� 10 sun bed sessions and half-priced spray tans.
Looking ahead to May brings Breast Cancer Awareness month and Mother’s Day. Here for Hair is o� ering a free product with every chemical treatment or other service when you mention this advertisement.
To book an appointment or to take advantage of these specials, drop in to 358 Main North Road, Redwood, or phone 03 352 1009.
and the whole family.
earthquakes, Here for Hair continued to operate, giving customers a much-needed treat. � roughout all the dramas that came a� erwards, Nicky and her team pulled together and the salon has gone from
10 years in the business CelebratingA 10th birthday is always a reason to celebrate and it’s no diff erent for owner Nicky Moore and
her team at Here for Hair.
As part of her celebrations and as a
way of saying ‘thank you’ to her loyal clients, Nicky is off ering $10 off 10 sun bed sessions and half-
priced spray tans.
Monday april 27 2015 WESTERN NEWS12
Open 7 Days Factory Shop - Cnr Carmen & Buchanans Rd, Hornby • Ph 03 336 0547; Barrington - 254 Barrington St • Ph: 03 337 5676Ferry Rd - Cnr Aldwins & Ferry Rd, Christchurch • 380 5035; Papanui - 101 Main North Road • Ph: 03 352 8335Riccarton - 221 Blenheim Rd • Ph: 03 343 6041; Upper Riccarton - Cnr Yaldhurst & Racecourse Rd • Ph: 03 342 5048New Brighton - Plaza Mall, Hawke St • Ph: 03 388 1962; Rangiora - 13d High St • Ph 03 313 1027While stocks last.
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Gilbert WealleansSocial Editor021 225 8226
To get your exclusive events and parties in See Be Seen, let us know now!Email: [email protected]
Share your photos. Go to facebook.com/seebeseenalso, view more images from this event.
The Tannery in Woolston was once again the venue for the Canterbury Fashion Beauty Week Fashion Show, held on April 17.
Concluding the week of events, the parade presented a selection of the latest styles, trend and colours in time to light up and warm up winter. During the breaks between collections, entertainment was provided by dancers whose lithe gyrations held the audience spellbound.
Denyse Saunders, Susan Hagaman
Jo Harris, Becky Hadfi eld
Helen McArthur, Sarah Duncan
Elliot Beulink, Alex Davids, Nick Beulink
A man bought a car pri-vately on Trade Me.
The seller had said at the time of sale that there was nothing wrong with it and it was a reliable car, but it had a major breakdown after three months and the man wanted to know what he could do.
Buying a vehicle privately can often lead to getting a better bargain if you know a lot about cars, but you have to be careful as you have less protection if something goes wrong.
When buying privately, you aren’t protected by the Consumer Guarantees Act or Fair Trading Act, so it is wise to have a thorough mechanical check of the vehicle. Many organisations provide a pre-purchase inspection service.
You should also check that the car has a current warrant of fitness – vehicles for sale must have a warrant which is less than a month old un-less they are being sold ‘as is, where is’.
It’s also a good idea to check whether the registra-tion (vehicle licensing) is up-to-date.
Another important thing to check is whether the vehicle is stolen or has money owing on it. You can check the Personal Property Securities Register online to find out if a motor vehicle has any security interest as-sociated with it – you’ll need to provide the registration number and VIN (or chassis number), and the service costs $3 for each vehicle you
check. You can also use the
TXTB4UBUY service – text the registration number and VIN (or chassis number) of the car to 3463, and you’ll receive a yes/no answer (depending on whether the vehicle is being used as a se-curity for a debt), along with an SMS report code to enter online at their website.
There are many other ser-vices available which check a car’s history thoroughly before you buy it. These ser-vices can check government and private databases for re-cords of stolen cars, money owing, accident history and odometer history.
Buying a car privately is largely a case of “buyer beware”. If something does go wrong when you buy privately and you can prove that you suffered a loss because the seller misrep-resented the car then you can take the seller to the Disputes Tribunal to try and recover that loss.
•To talk to one of our team about problems with buying a car or to volunteer for Citizens Advice Bureau contact 0800 367 222
Knowing Your Rights
Buying a car privately
Ali Harper helps raise funds for pool rebuildAli Harper will perform a show to help raise money for the rebuild of the Fendal-ton Open-air School pool.
Ms Harper (inset), an ex-Fendalton Open-air School pupil, will perform her show Legendary Divas at The Court The-atre on May 3 in support of the rebuild.
The tickets will cost $55 each, and $20 of every ticket will go towards the pool rebuild.
The pool was irreparably damaged in the earthquakes and the school is trying to raise the $650,000 needed to rebuild it, along with the changing sheds and the surrounds.
Both the school’s board of trustees and the Fendalton-Waimairi Community Board wrote to the Ministry of Education asking for funding.
But in a letter to the community board, head of education infrastructure service
Kim Shannon said no funding would be provided.
“Unfortunately the swimming pool is not considered an essential pool for the network of swimming pools needed to ensure schools can provide the necessary swimming lessons that are a part of the NZ curriculum,” she said.
“The ministry is supportive of the school’s board of trustees taking over own-ership of the swimming pool provided that it can demonstrate that it has the means and commitment to raise the necessary funds to make the pool usable,” she said.
Through insurance, grants, fundraising and business sponsorship the school has raised $250,000 so far and hopes to have the pupils swimming again this summer by raising the remaining $400,000.
Tickets can be purchased at http://www.fendalton.school.nz/pool-updates/
NEW LIFE: An artist’s impression of the new school pool by architect Chris Wilson, of Wilson & Hill.
Monday april 27 2015WESTERN NEWS 13
Open until 25 JuneEastgate Shopping Centre
Monday – Wednesday 9am – 6pmThursdays 9am – 8pm
Free seminars on residential repair and rebuild related topics will be held at the Hub each Thursday 1pm-2pm and 6pm-7pm. These will be presented by topic experts with an opportunity for you to ask questions.
Space is limited – to book a seat call: 0800 777 HUB (0800 777 482)
Seminars will be videoed and available at intheknow.org.nz
Need information to progress your earthquake repair or rebuild?Talk face to face with earthquake recovery agencies and support services who can help you with your residential earthquake claim.
Thursday 30 April:• Understanding your
cash settlement offer
Thursday 7 May: • Increased Flooding
Vulnerability • Settling complex land
claims• Valuation
Seminars
Not all agencies are at the Hub every day. Check intheknow.org.nz or call 0800 777 HUB (0800 777 482) for more details.
ITK00
3Apr15
CS
Monday april 27 2015 WESTERN NEWS14
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FOOD
Flash in the pan is all venison needsI ALWAYS remember the first time my mother cooked venison steaks. For our family, it was a new meat to be enjoyed for its flavour, nutritional goodness, low cholesterol and low fat.
It came freshly prepared from the Central Otago highlands and long cooking on high heat meant my mother killed it for a second time. It was tough—like shoe leather.
Her second attempt was fantas-tic—two minutes each side then taken out to rest and a slosh of wine, mustard and plum jam into the pan to make a quick, tasty sauce.
Farmed venison became avail-able during the 1980s but as much of it was exported, local prices fluctuated wildly. Today farmed venison is common in supermar-ket meat cabinets and the price is competitive with other red meats.
It has a milder flavour than wild venison—a perfect introduc-tion for newcomers to the taste. Farmed venison is grass fed, al-though during the colder months the diet can be supplemented with hay or silage.
However, things evolve. Now
wild venison—processed and aged at licensed premises—is available from supermarkets and butchers. It’s great to have the choice. The cuts from the legs, saddle and loin are as tender as the farmed variety, and they have excellent flavour.
Remove any sinew or mem-brane before cooking. Because venison is lean, overcooking will cause the meat to become dry and tough. Do not cook past the medium-rare stage except when making casseroles. Stewing venison—as with stewing beef—requires long, low-temperature cooking. Have all accompani-ments ready before cooking com-mences. If roasting, cook to an internal temperature of 57 deg C and then remove from the oven, cover with foil and a towel and allow to rest 5-10 minutes before slicing.
Q A&DO YOU HAVE A RECIPE FORZUCCHINI SOUP?Saute 250g chopped onion in25g butter, then add 250gpeeled and diced potatofollowed by 500g roughly-chopped zucchini.
Stir-fry a fewminutesmore, then add 1 tsp saltand 2 cups chicken stock.Cover and cook 20minutesor until vegetables aretender, stir in 1 cupmilk andblend until smooth. Addmore salt if necessary plusfreshly ground black pepperand 1 tbsp chopped freshherbs, such as parsley,chives and thyme. Reheatgently, sprinklingindividual serves withgrated cheddar.
WHY DO SO MANY DISHES CALLFOR AN ONION COOKED INBUTTER BEFORE THE MAINCOOKING?
For flavour. Some recipessuggest cooking untiltender but not brown,others go on until the
onions are golden orcaramelised. Either way it’sworth it if you enjoy tastyfood. You can cut theamount of fat used bycovering the pot while youronion cooks— the lidcollects moisture thatwould normally evaporate,and by returning this to theonion, it avoids burning.
WHOwould havethought that thehumble spudwasonce regarded asboth a food and a
fashion accessory fit for royalty?Native to South America,potatoes were first cultivated bythe Incas about 200BC. The jewelin the crownwas the Peruvianpurple potato— royally purpleinside and out.When harvested,theywere kept exclusively forthe Inca kings.And in 18th-century France,
Marie Antoinette made aWorldofWearable Art-type fashionstatement by parading aroundthe countryside wearing potatoblossoms on her expensivedresses.Whenmost of us think of
packet ‘‘chips’’ we tend to thinkof fatty, salty occasional treats.But I was recently pleasantly
surprised to discover amoreishrange of proper chips— 100 percent natural, gluten-free, GMO-free and hand-cooked in high-oleic sunflower oil. Ned andMina Smith, the expatriateAmerican couple who run thefamily-style Proper Crispsoperation in Nelson, brandedtheir delights ‘‘crisps’’ todistinguish them frommass-produced ‘‘chips’’. And they are
different. I just love themcrushed and sprinkled overicecream. The rapport between
the salty tang of the chips andthe sweetness of the icecream isa taste treat.The potato is certainly
common and a staple worldwide.They are cheap, hardy and easyto grow, and are high in starch,protein and vitamins. They arealso versatile.We all love thetraditional potato favourites butthis week I’m serving upsomething funky— potatoeswith icecream, in chocolatetruffles, with squid and in agluten-free pastry.
RECIPESTOFFEE & POTATOCRISPS VANILLAICECREAMProper Crisps are delicate.Perfect for coating icecream.
4 large scoops French vanillaicecream1 large cup Proper Crisps inMarlborough Sea Salt, lightlycrushed1/2 cup long thread coconut,lightly toasted4 meringue nests, optionalToffee: 1/2 cup sugar1/2 cup water
Refreeze the scoops oficecream. When hard, roll in thecrushed crisps and coconut.Freeze, until ready to serve.
To make the toffee, placesugar and water in a large,microwave-proof glass bowl.Microwave on high for 2minutes.
Stir to dissolve sugar.Continue microwaving for 3-4minutes until liquid is lightgolden. Remove — the toffeewill continue to colour onstanding.
Remove icecream fromfreezer. Place in meringuenests, if using. Drizzle withtoffee. Serve immediately.
Serves 4.
CHOCOLATE POTATOTRUFFLESThe mashed potato must befree of seasonings, cream andbutter. It should also be verywell mashed and have asmooth consistency.
1 cup dark chocolate chips1/2 cup cold cooked mashedpotatoes1/2 tsp vanilla essence4-5 pieces crystallised gingerDark cocoa powder for dusting
Place chocolate chips in amicrowave-proof bowl. Melt on50 per cent power for about 2minutes. When completelymelted, stir into mashed potatovery well.Add vanilla essence and stir wellagain. The mixture should besmooth. Chill for 30 minutes.
Cut ginger into thirds orquarters. Take a tablespoon ofpotato mixture and roll around apiece of ginger.
Repeat with remainingmixture. Place on a plate anddust with dark cocoa powder.Roll into small balls. Dust withcocoa. Refrigerate until firm.
Can be stored in fridge for upto one week.
Makes 16.
POTATO & SQUIDSALADThis is based on a PetaMathias recipe that she will bedemonstrating at theChristchurch Food Show, April4-6.
400g waxy potatoes4 eggs, free-range/organic, ifpossible1 large shallot4 tbsp olive oil1-2 tsp diced or crushed chilli100g squid rings8 pitted black olives8 anchovies, oil retained2 tbsp white-wine vinegarFlaky sea saltFreshly ground black pepperto taste
Peel potatoes. Place in cold,lightly salted water. Bring toboil. Simmer, until cooked.Don’t overcook. Slice thickly.
Meanwhile, place eggs incold water. Bring to boil.Simmer for 5-6 minutes. Cool,then peel and quarter. Sliceshallot and place in icy water tocrisp.
Heat a little of the olive oil in afrying pan. Add diced chilli.
Saute squid rings for about 2minutes, until just cooked.Combine with potatoes, shallot,eggs, olives and anchovies in abowl.
Make a dressing usingremaining olive oil, a little oilfrom the anchovies and vinegar.Season. Drizzle over salad.
Place warm mashed potato andbutter in a large bowl and mixwell. Add rice flour, cornflour,salt and egg. Mix well. Use yourhand to mix it, if easier. Wrapthe dough in a plastic bag. Setaside for 30 minutes to rest.Roll out to about 1cm thicknessor thinner. Great for pie pastryor for sausage rolls.
Makes 800g.
CHILLI VENISON MEATBALLS A family favourite—use less or more chilli according to taste. Serves 6
Meatballs: 750g minced venison ½ cup fresh bread-crumbs 1 tsp mixed dried herbs Salt and pepper to taste 1 egg, lightly beaten 2-3 tbsp cornflour Sauce: 410g can tomato puree (we prefer Wattie’s) 1 tbsp tomato paste ¼ cup each: red wine, malt vinegar, water 2 tbsp brown sugar 1 bay leaf ¼ tsp each: ground
nutmeg, ginger 1 medium onion, sliced 1 long red chilli
Preheat oven to 180 deg C.
Combine all the ingredients for meatballs—except cornflour. Roll into 3-4cm balls. Dust with cornflour. Place in a single layer in a bak-ing dish.
Whisk ingredients for sauce —except onion and chilli—un-til smooth. Add onion and chilli and bring to boil. Pour over meatballs.
Q A&WHAT KIND OF INGREDIENT ISNAM PLA, AND WHERE WOULD IBUY IT?Nam pla is another name forfish sauce, one of the basicingredients in Thai cookingand also popular in Vietnamand Burma. It’s based on
fermented fish (usuallyanchovies) and salt, pluswater— sugar is sometimesadded but not necessarily.In Thailand, fish sauce isoften used as a condiment inthe sameway as we use saltand pepper. You’ll find it inthe supermarket or Asianfood stores.
DO YOU HAVE A RECIPE FORPICKLED GARLIC?Peel 250g garlic and divide itinto cloves, cutting largeones in half. Set aside whileyoumake the picklingliquid: Combine 1 & 1/4 cupscider vinegar with 1/2teaspoon each celery seed
andmustard seed, plus 3tablespoons sugar. Bring tothe boil, stirring to dissolvesugar, and boil for 5minutes. Add the preparedgarlic, boil a further 5minutes before packing thegarlic into small sterilisedjars. Cover with boilingliquid and seal; leave amonth before using.
Flash in the pan is all venison needsI
ALWAYS remember thefirst timemymothercooked venison steaks.For our family, it was a newmeat to be enjoyed for its
flavour, nutritional goodness,low cholesterol and low fat. Itcame freshly prepared from theCentral Otago highlands andlong cooking on high heat meantmymother killed it for a secondtime.It was tough— like shoe
leather.
Her second attempt wasfantastic— twominutes eachside then taken out to rest and aslosh of wine, mustard and plumjam into the pan tomake a quick,tasty sauce.
Farmed venison becameavailable during the 1980s but asmuch of it was exported, localprices fluctuated wildly. Todayfarmed venison is common insupermarket meat cabinets andthe price is competitive withother redmeats.It has amilder flavour than
wild venison— a perfectintroduction for newcomers tothe taste. Farmed venison isgrass fed, although during thecoldermonths the diet can be
supplemented with hay orsilage.However, things evolve. Now
wild venison— processed andaged at licensed premises— isavailable from supermarketsand butchers. It’s great to havethe choice. The cuts from thelegs, saddle and loin are astender as the farmed variety,and they have excellent flavour.Remove any sinew or
membrane before cooking.Because venison is lean,
overcooking will cause themeatto become dry and tough. Do notcook past themedium-rare stageexcept whenmaking casseroles.Stewing venison— aswithstewing beef— requires long,low-temperature cooking. Haveall accompaniments readybefore cooking commences. Ifroasting, cook to an internaltemperature of 57C and thenremove from the oven, coverwith foil and a towel and allow torest 5-10 minutes before slicing.
RECIPES
CHILLI VENISONMEATBALLSA family favourite — use lessor more chilli according totaste.
Meatballs: 750g mincedvenison1/2 cup fresh breadcrumbs1tsp mixed dried herbsSalt and pepper to taste1 egg, lightly beaten2-3 tbsp cornflourSauce: 410g can tomato puree(we prefer Wattie’s)1 tbsp tomato paste1/4 cup each: red wine, maltvinegar, water2 tbsp brown sugar1 bay leaf1/4 tsp each: ground nutmeg,ginger1 medium onion, sliced1 long red chilli
Preheat oven to 180 C.Combine all the ingredients
for meatballs — exceptcornflour. Roll into 3-4cm balls.Dust with cornflour. Place in asingle layer in a baking dish.
Whisk ingredients for sauce— except onion and chilli — untilsmooth. Add onion and chilliand bring to boil. Pour overmeatballs.
Cover and bake for 1 hour oruntil cooked. Serves 6.
VENISON STEAKSWITH RASPBERRYSAUCEGreat served with creamy
polenta.Sauce: 1/2 cup raspberry jam,sieved2 tbsp wine or water2 tsp red wine vinegar1 tsp cornflour mixed to apaste with a little water1 cup frozen raspberriesVenison: 400g farmedvenison medallions2 tsp each: freshly groundblack pepper, olive oil
To make sauce, heat jam withwine or water and red winevinegar. Stir in cornflour pasteuntil thickened. Add raspberriesand heat through.
Tie medallions into neatshapes, if required. Sprinkleboth sides with black pepper.
Heat oil in a heavy frying pan.Pan-fry medallions for about3-4 minutes each side. Themeat should still be pink in thecentre. Remove medallions to awarm platter. Cover and rest for4-5 minutes. Remove any ties.
Drizzle warm raspberrysauce over the steaks.
Serves 3.
WILD VENISON STIR-FRY WITH TAMARINDCHUTNEYI used Jenny’s MediumTamarind Chutney made onWaiheke Island and availableat selected delis orwww.jwennyskitchen.co.nz.Premium Game’s wild venisonstir-fry is melt-in-your mouthtender and is available online.www.game-meats.co.nz
Prepare vegetables and place toone side. Pat venison dry.Season with black pepper.
Heat a heavy frying pan orwok on high. Add 1 tablespoonof oil, swirling it around thesides. Stir-fry vegetables inbatches, until crisp tender.Place to one side.
Heat more oil in pan. Stir-fryvenison in batches until searedbut still a little pink. Do notovercook. Return vegetables topan. Quickly stir in tamarindchutney. Serves 4.
ROAST VENISONWITH ITALIAN HERBS& RED WINE JUSI doubled the recipe andcooked two roasts side by sidefor a dinner party. One wasfarmed venison and the otherwild. Both were tender anddelicious.
2 tbsp extra olive oil forcookingRed Wine Jus: 4 shallots,diced4tbsp olive oilSalt and freshly ground blackpepper to taste1 clove garlic, crushed1 sprig rosemary1/4 cup balsamic vinegar2 cups each: red wine, goodbeef stock2 tbsp each: flour, softenedbutter
Brush venison with oil. Sprinkleall over with Tuscan seasoningand black pepper. Place in anoven dish and refrigerateuncovered for at least 4 hours.
Meanwhile, prepare jus. Stir-fry the shallots in oil over highheat for about 2 minutes, untillightly browned. Season withsalt, pepper, garlic androsemary and heat through.
Add vinegar and cook untilalmost evaporated. Add wineand cook until reduced by two-thirds. Add stock and simmeruntil reduced by two-thirdsagain, to about 1 cup. Removegarlic and rosemary. Creamflour and butter together thenwhisk into jus. Cook, stirring,until thickened. Makes 1 cup.
Preheat oven to 200C. Searvenison in a frying pan in extraoil until browned on all sides.Return to roasting dish. Roastfor 20 minutes.
Remove from oven.Cover with foil then a heavy
towel. Rest for 10 minutesbefore slicing. Serve with jus.
Serves 4.
VENISON STEAKS WITH RASPBERRY SAUCE Great served with creamy polenta. Serves 3
Sauce: ½ cup raspberry jam, sieved 2 tbsp wine or water 2 tsp red wine vinegar 1 tsp cornflour mixed to a paste with a little water 1 cup frozen raspberriesVenison: 400g farmed venison medallions 2 tsp each: freshly ground black pepper, olive oil
To make sauce, heat jam with wine or water and red wine vinegar. Stir in cornflour paste until thickened. Add raspberries and heat through.
Tie medallions into neat shapes, if required. Sprinkle both sides with black pepper.
Heat oil in a heavy frying pan. Pan-fry medallions for about 3-4 minutes each side. The meat should still be pink in the centre. Remove medallions to a warm platter. Cover and rest for 4-5 minutes. Remove any ties.
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Looking for that little something extra? A house with personality? Combining stylish good looks, quirky features and, most
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There are three good-sized double bedrooms on offer plus a generous study (could be a fourth bedroom). The master benefits from a walk-in wardrobe and private bathroom with shower, while the family bathroom enjoys a bath and shower over bath.
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51 Oxley Ave, St AlbansAuction: Thursday, May 7, 2015 at 10am (unless sold prior) 3 bedrooms | 2 bathrooms | 3 toilets | 1 living room | 1 dining room | 1 office | 2-car garage | 4 off-street parks | Listing #: PI37473
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Open homes: Thursday, Saturday and Sunday, 1pm to 1.45pm. See you at the open homes, or for a private viewing appointment contact Deb Harvey of Harcourts Gold Papanui (Licensed Agent REAA 2008) on 352 6166 or mobile 027 220 6565.
Monday april 27 2015WESTERN NEWS 17Classifieds Contact us today CALL
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ANTIQUE GOLD JEWELLERY wanted, gold rings, chains, brooches, medals. Great price for gold pocket watches, ph 03 351-9139GOLD SOVEREIGNS and other gold coins wanted. Also scrap gold, broken or damaged gold jewellery, alluvial gold, nuggets, etc, top price paid ph 03 351-9139OLD COINS & BANKNOTES wanted. Also old medals of any sort, military, sporting, agricultural, lodge, dance & band medals, etc, ph 03 351-9139
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AVONHEAD ROTARY CLUB Charity Garage & Car Boot Sale. Saturday, May 16th, Burnside Bowling Club, 330 Avonhead Road.. To donate goods or book a stall at $15 phone Dennis 354-0553 or 0274 864 787 or John 357-9110. Donated goods can be dropped off at bowling club Friday 15th May.
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A GARDEN TIDY UP? Rose & fruit tree pruning, Lawns, Gardening, consistently reliable general property upkeep, Dip. Hort. 10 yrs experience, One off tidy ups or on-going service. Nick’s Property Maintenance. Keeping your garden beautiful. Free Quote. Ph. 942-4440
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HOUSE WANTED 3-4 bedroom townhouse or low maintenance house wanted by a local family of 4. Cash buyers no strings attached up to 550k. Phone 355 8573 or 021 064 7926
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JournalistsStar Media is seeking journalists for its stable of publications.
The successful applicants will need to have drive, enthusiasm and passion, and a desire to produce top copy ahead of the opposition.
The Star requires delivery personnel in all areas of Christchurch for our waiting list. The work involves door-to-door delivery of The Star newspaper on a Wednesday and Friday.
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RESIDENT HOUSEKEEPER/COOK
Abbeyfield Christchurch Inc. seeks to employ a responsible live-in person for Abbeyfield House at 6 Lesley Keast Place, Hornby, Christchurch
Primary duties include:
• Meal preparation for 13 persons• Provisioning and budgeting for the House• Domestic cleaning of common areas• Responsibility for Health and Safety, a Fire Warden role, general organization and record keeping• Responsibility to identify issues and problems as they emerge and to act with initiative• Must maintain a current First Aid certificate
Applicants will need catering experience, have empathy for and understanding of the needs of older persons and have a cheerful and flexible disposition. There is a self-contained rental flat provided on the premises. The successful applicant must be prepared to commence employment not before 1 September 2015.
Further details and an Application pack are available from:The Secretary, Abbeyfield Christchurch Inc.132 Brookside Terrace, Bryndwr, Christchurch 8053or by emailing [email protected] with your street address.Closing date for applications is Fri 29 May
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