Stockland Shellharbour | Fresh Food

WINTER 2017

MAGAZINE

TASTES OF EUROPE From Paris to Portugal and fresh to your plate

WHY FRESH IS BEST

THE SCIENCE BEHIND YOUR FOOD

THE RECIPES YOU NEED FOR AN INSPIRED

midweek dinner

STOCKLAND SHELLHARBOUR #AtoZofMmmm

WHY

fresh IS BEST The science behind your food So everyone knows eating fresh is better, but do we really know why? Unlike frozen and pre-packaged items, fresh food contains the maximum amount of absorbable nutrients as well as natural enzymes which are required for the completion of the digestive process.

By taking things back to basics and eating fresh, you’ll reap the benefits of increased dopamine (the happiness chemical) and a boost to your immune system. So what are you waiting for? Grab your fresh fruits, vegetables, red meat, chicken and seafood from Stockland Shellharbour and start living right.

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STOCKLAND SHELLHARBOUR | FRESH FOOD

THE SPICE IS RIGHT ITALIAN

GARLIC & BASIL

Look further than your jar of dried Italian spices and infuse poignant Roman flavours into your dishes with fresh garlic and basil.

SPANISH

PEPPERCORNS & SAFFRON

Spain produces highquality saffron which is commonly used in dishes like paella. Peppercorns are perfect to balance the delicate flavours of Spanish seafood.

PORTUGUESE CHILLI & ONION

Portuguese cooking tends to focus on quite simple dishes with few ingredients but packed full of flavour. You can’t go past chilli and onion to give your food that Portuguese-inspired kick.

GET ALL YOUR FRESH HERBS AND SPICES AT TRIM’S FRESH. stockland.com.au/shellharbour

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BAKERS DELIGHT

MASTERING THE PARISIAN PLATE The French are well known for their love of the finer things in life, and will always begin the morning with a black coffee paired with French bread or pastry.

Cravings for fresh baked goods are a fact of life, so make like a Parisian and get your bread and pastries baked fresh every day from Bakers Delight.

WITH FRESH CROISSANTS AND MOUTH-WATERING PASTRIES, YOU CAN’T GO PAST BAKERS DELIGHT FOR A DELICIOUS TREAT.

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STOCKLAND SHELLHARBOUR | FRESH FOOD

PERFECTLY PORTUGUESE CHICKEN Portuguese chicken is one of those dishes that makes the cold months just a little more bearable. There’s nothing like a perfect roast chicken, pulled straight from the oven and infused with spices. In Portugal, the chicken is expertly marinated in zesty lemons and smoky paprika and served alone, accompanied by roasted root vegetables, crispy oven chips or even on a burger.

Red Lea Chickens takes all the hard work out of making the perfect Portuguese chicken. Pair it with oven chips for a wonderfully simple midweek meal.

RED LEA CHICKENS

IN PORTUGAL, THE DISH IS KNOWN AS AFRICAN CHICKEN DUE TO THE USE OF REGIONAL SPICES. BUT WE HAVE PORTUGAL TO THANK FOR SHARING THIS FINGER-LICKING CHICKEN WITH THE REST OF THE WORLD.

stockland.com.au/shellharbour

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MIDWEEK Getting home from work on a Wednesday and slaving over the stove is less than optimal. We make it simple to go from fresh produce to plate in no time.

THE MEAT MARKET CO. The Meat Market Co. makes weeknight dinners easier than ever with its casserole mix. Spice it up and make the most of the tender and flavourful beef by adding red wine, sun-dried tomatoes, rosemary and sage for an Italian twist.

TRIM’S FRESH With several varieties of pasta direct from Italy as well as a selection of international cheeses, Trim’s Fresh is more than just a green grocer.

Pair your pasta and cheese with a hearty vegetable like pumpkin or eggplant and finish it off with locally sourced mushrooms and spinach for a quick and easy winter warmer that will be on the table in less than 20 minutes.

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STOCKLAND SHELLHARBOUR | FRESH FOOD

ITALIAN

stockland.com.au/shellharbour

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BUSH’S MEATS

MOROCCAN LAMB CHOPS Make the most of the quality Australian lamb at Bush’s Meats and reinvent the classic lamb chop this winter. Searing lamb chops before roasting ensures they will come out of the oven packed with delectable Mediterranean flavours and as tender as can be.

FEEL FREE TO SWITCH IT UP AND USE THESE FLAVOURS FOR STEAKS AS WELL. PICK UP A T-BONE FOR JUST $24.99/KG.

INGREDIENTS 1 tbs olive oil 8 (1.2kg) small lamb forequarter or shoulder chops, trimmed 1 large brown onion, cut into wedges 2 garlic cloves, crushed 1 tbs Moroccan seasoning 400g can crushed tomatoes 8

STOCKLAND SHELLHARBOUR | FRESH FOOD

400g can chickpeas, drained, rinsed 2 medium carrots, peeled, cut into 1cm slices 1/2 cup Massel chicken-style liquid stock 1 tbs chopped flat-leaf parsley leaves Couscous, to serve

WITH FRENCH-CUT LAMB CHOPS FROM BUSH’S MEATS, IT’S EASIER THAN EVER TO MAKE YOUR MOROCCAN LAMB FALL-OFF-THE-BONE TENDER.

METHOD Preheat oven to 160°C/140°C fan-forced. Heat oil in a 10 cupcapacity flameproof, ovenproof dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until just browned.

Transfer to a plate. Add onion and garlic to dish. Cook for 2 to 3 minutes or until onion has softened. Add seasoning.

Cook, stirring, for 1 minute or until fragrant.

Return chops to dish. Add tomato, chickpeas, carrot and stock. Stir to combine. Season with pepper. Cover tightly with foil. Bake for 2 hours or until lamb is tender. Remove foil.

Bake for 30 minutes or until sauce has reduced slightly.

SERVE WITH A SIDE OF ROAST VEGIES FROM TRIM’S FRESH FOR THAT EXTRA SOMETHING SPECIAL.

Sprinkle with parsley.

Serve with couscous. stockland.com.au/shellharbour

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SPANISH SEAFOOD PAELLA Paella originated in Valencia, Spain as a one-pan peasant dish made with all the freshest ingredients the Mediterranean coastline had to offer. For your paella, use the freshest seafood from Shellharbour Square Fish Market in combination with saffron and earthy paprika for an explosion of flavours and tastes.

SHELLHARBOUR SQUARE FISH MARKET

INGREDIENTS

METHOD

1/2 cup (125ml) dry white wine 1/2 teaspoon saffron threads 1 tbs olive oil 1 Spanish onion, finely chopped 1 red capsicum, seeded, finely chopped 2 garlic cloves, crushed 1 large ripe tomato, halved, seeded, finely chopped 2 teaspoons mild Spanish paprika 1 cup (200g) medium grain rice (such as calrose) 2 cups (500ml) Massel chickenstyle liquid stock 12 (about 1kg) green king prawns, peeled and cleaned, leaving heads and tails intact 2 squid hoods, cleaned, cut into 1cm-thick rings 12 (about 1kg) black mussels, scrubbed, debearded 1 cup (150g) frozen peas 1/4 cup coarsely chopped flat-leaf parsley Lemon wedges, to serve

Combine wine and saffron in a pan over low heat. Once simmering, remove from the heat and set aside for 5 minutes to allow the saffron to infuse.

Heat the oil in a large frying pan before adding onion, capsicum and garlic. Cook for 5 minutes or until onion softens. Add the tomato and paprika and stir in until aromatic.

Add the rice, stock and wine mixture and bring to the boil. Reduce heat to low and cook, uncovered, for 15 minutes or until rice is almost tender.

Add prawns, squid and mussels before cooking (covered) for 5 minutes. Sprinkle over the peas and cook, covered, for a further 2-3 minutes or until prawns change colour and mussels open.

Serve immediately with lemon wedges.

stockland.com.au/shellharbour

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Stockland Shellharbour centre information How to find us Trading hours* Monday 9am-5.30pm Tuesday 9am-5.30pm Wednesday 9am-5.30pm Thursday 9am-9pm Friday 9am-5.30pm Saturday 9am-4pm Sunday 10am-4pm The Avenue

Open ’til late

*Please check with majors and independent retailers for their trading hours. Hours may differ. Check stockland.com.au/ shellharbour for further updates.

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Shellharbour

(02) 4296 8266 stockland.com.au/shellharbour 211 Lake Entrance Road, Shellharbour