New World Catalogue - 21.06.2021 - 27.06.2021 - page 7 - NO LONGER VALID *

New World Catalogue - 21.06.2021 - 27.06.2021 - page 7 - NO LONGER VALID *

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New World mailer - 21.06.2021 - 27.06.2021 - Sales products - garlic, onion, fish, cane sugar, jasmine rice, black pepper, cloves, coriander, caramel, fish sauce, soy sauce, chicken thighs, chicken meat, Raw Sugar. Page 7.
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Scroll through this New World catalogue valid from 21.06.2021 to 27.06.2021 to see the latest deals. On 31 pages of the current weekly mailer, you will find the best goods from the Supermarkets category. If you want to save on your next shopping trip to New World, don't forget to look through the entire catalogue from page 1 to page 31. If you want to shop smart and save on your next shopping trip to New World, don’t miss the latest weekly specials full of amazing prices and wonderful sales. Come back to My Catalogue every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

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Products in this mailer

 
 
of the week Vietnamese Style Caramel Chicken Done in just under 30 minutes this one-pan Vietnamese-style chicken dish is the perfect combination of sweet and salty. Ideal for the whole whānau we guarantee you’ll be racing back for seconds. This heavenly dish is best served on a pile of steamed rice to soak up all that delicious caramel sauce! Serves: 4 Prep time: 10mins Cooking time: 20mins Ingredients 8 chicken thighs, cut in half 1 red onion, sliced 2 cloves garlic 1 tsp cracked black pepper ¼ cup Soy Sauce ½ cup Pams Brown Sugar 2 Tbsp fish sauce 2 cups Pams Jasmine Rice, steamed 4 bok choy, cut in half 4 Skill level: Easy as Method 1. Add a splash of oil to a large fry pan over high heat and, working in batches, brown the chicken for a couple of minutes on each side, until golden. Remove from the pan and set aside. 2. Reduce the heat to medium and add the red onion and garlic and cook, stirring occasionally until soft and translucent. 3. Return the chicken to the pan and add the black pepper and soy sauce. Reduce the heat to low and leave to simmer for 5 minutes. 4. Bring the heat back up to high and add the brown sugar, cook for 5 minutes, stirring occasionally until the sauce is thick and syrupy. Add the fish sauce and stir to combine. Remove from heat and serve with steamed rice and bok choy. Top tips Take your dish to the next level by serving with sliced red chillies and a sprinkle of coriander. 349 ea 99 kg Red Peeled Onions Pams Icing/ Brown/Caster/ Raw Sugar 1kg 229 ea Healthy & Fresh Shanghai Bok Choy High Mark Soy Sauce 300mL (Excludes Japanese Style) 199 ea Pams Jasmine Rice 1kg 279 ea 1699 kg Skinless Chicken Thigh Fillet

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