Midwest Food Market

On Special 4th - 17th March 2010

	Frozen Chicken Breast Fillets  (min 2kg buy) $7.99 per kg		Mr Chips Spicy Potato Wedges 2kg  $4.40
	Maggi Rich Brown Gravy 2kg $22.75		Crumbed Whiting Fillets 1kg $7.50
	Markwell Potato Bake 2kg $16.95		Ingham Flame Grill Chicken Breast 1kg $14.95
	Sweet Sensation Lemon Lime Tart $40.50		Countrywide Tasty Grated Cheese 2kg $19.50
	Countrywide Laundry Powder 15kg $35.20		Spinach and Cheese Triangles x 30 $10.30

Midwest Foods News

We have a range of new products in our retail shop this week. These include Nicheri Calamari Parcels which contain diced calamari with vegetable and shitake mushrooms. These are approx 25g per piece with around 40 pieces per kg and sell in the shop for $15.45. We also have the Nicheri Prawn Pop which are garlic flavoured and approximately 10g per piece, these sell for $17.80 for 1kg. These are both great finger food options  for you next party.
  
We are also stocking a range of retail small goods. These include Primo sliced smoked turkey, diced bacon, bacon rashers, chorizo, cabanossi, frankfurts, honey ham, pancetta, salami and strassburg. These are all in convenient sized packs.

Recipe of the week

Chicken and Leek Casserole

1/4 cup plain flour
8 chicken fillets, trimmed, halved crossways
1 tablespoon butter
1 tablespoon olive oil
1 leek, halved, washed, sliced
4 rashers bacon, rind removed, chopped
2 garlic cloves, crushed
3 cups chicken stock
1/2 cup white wine
100g button mushrooms, sliced
100g green beans, trimmed, halved
1 cup couscous

Preheat oven to 180°C. Place flour in a large plastic bag and season with salt and pepper. Add chicken and shake to coat. Remove chicken from bag, shaking off any excess flour.

Heat butter and oil in a heavy-based saucepan over medium heat. Cook chicken, in batches, for 3 to 4 minutes each side or until golden. Remove to a plate.

Add leek, bacon and garlic to pan. Cook, stirring occasionally, for 3 to 4 minutes or until leek is tender. Add 2 cups stock, wine and mushrooms. Bring to the boil. Remove from heat. Transfer mixture to an ovenproof dish. Add chicken. Cover and bake for 35 minutes. Remove cover and add beans. Cover and cook for a further 10 minutes or until chicken is cooked through.

Pour remaining 1 cup stock into a saucepan over medium heat and bring to the boil. Place couscous in a heatproof bowl. Pour stock over couscous and stir to combine. Cover and stand for 4 to 5 minutes or until stock is absorbed. Stir gently with a fork to separate grains.

Spoon couscous into bowls. Spoon over chicken casserole and serve.

 Serves 4