New World Catalogue - 05.07.2021 - 11.07.2021 - page 5 - NO LONGER VALID *

New World Catalogue - 05.07.2021 - 11.07.2021 - page 5 - NO LONGER VALID *

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New World mailer - 05.07.2021 - 11.07.2021 - Sales products - garlic, parsley, orange, anchovies, capers, cloves, salsa, extra virgin olive oil, oil, beef meat, beef sirloin, steak, portehouse steak, sirloin steak. Page 5.
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Scroll through this New World catalogue valid from 05.07.2021 to 11.07.2021 to see the latest deals. On 30 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 30. 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 Sirloin Steak with Salsa Verde & Kūmara Mash Who doesn’t love a beautiful piece of steak with mash especially when its paired with a zingy salsa verde! This crowd-pleasing dish is easy to make and super tasty. Better yet the kūmara makes for a hearty and healthier option with less carbs. Serves: 4 Ingredients 1kg orange kūmara, peeled and cut into chunks 3-4 anchovies 2 Tbsp Pams Moroccan Capers 1 garic clove, crushed 1 bunch parsley Grated zest and juice 1/2 lemon 1/4 cup Pams Extra Virgin Olive Oil 600g of sirloin/porterhouse steaks Prep time: 15mins Cooking time: 30mins Skill level: Easy as Method 1. P  ut the kūmara in a pan of salted water. Bring to a boil, lower the heat to a simmer and cook for 20 minutes or until the kumara is tender. Drain well and mash. Keep covered until required. 2. For the salsa verde, chop the anchovies and capers finely and put into a small bowl with the crushed garlic. Finely chop the parsley, add to the bowl along with the lemon zest and juice. Add 3 tablespoons of olive oil. 3. Rub the remaining oil over the steaks and season with salt. Heat a frying pan over high heat and cook the steaks for 3 minutes each side for medium rare (or adjust time according to how well-cooked you like the steaks). Remove from the pan and set aside to rest in a warm place for 5 minutes before slicing. 4. Serve the steak with the mash and spoon over the salsa verde. Top Tips • F or a salsa verde with a little more kick try adding dried chilli flakes to the mix. • Serve with a side of green vegetables such as broccoli, Brussels sprouts or braised silverbeet. Beef Sirloin/ Porterhouse Steak 2399 kg Pams Extra Virgin Olive Oil 500ml Limited to 10 assorted 499 ea Pams Capers 90g 189 ea

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