New World Catalogue - 09.08.2021 - 15.08.2021 - page 4 - NO LONGER VALID *

New World Catalogue - 09.08.2021 - 15.08.2021 - page 4 - NO LONGER VALID *

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New World mailer - 09.08.2021 - 15.08.2021 - Sales products - ginger, onion, fried chicken, shakes, mayonnaise, flour, corn flour, jasmine rice, pepper, soy sauce, vinegar, rais oil, honey, kitchen towels, Sure. Page 4.
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Scroll through this New World catalogue valid from 09.08.2021 to 15.08.2021 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

 
 
Japanese Inspired Fried Chicken Donburi Step up your whānau’s next fake-away night with this cheat’s version of Japanese-inspired karaage chicken. A crispy, fresh bowl of goodness! Serves: 4 Prep time: 20 mins + Marinating time Cooking time: 20 mins Ingredients 400g chicken tenderloins, cut into bite-size pieces ⅓ cup honey soy simmer sauce 2 cups rice ¼ green cabbage or ½ cucumber, thinly sliced ¼ cup white vinegar 1 Tbsp soy sauce 1 ½ cups maize cornflour Rice bran oil, for deep frying Saiko! Top Tip • Garnish with toasted sesame seeds, pickled ginger, sliced spring onions and a squeeze of Japanese mayo. Method 1. Place the chicken in a mixing bowl, add the simmer sauce, season well with salt and pepper and stir to combine. Cover and leave in the fridge to marinate for at least 30 minutes. 2. Cook rice as per packet instructions. 3. To make the pickle, place the cabbage or cucumber in a mixing bowl with the vinegar and soy sauce, toss to combine. Leave to sit at room temperature for at least 15 minutes. 4. Place the cornflour in a shallow bowl and dip each piece of chicken in the flour, making sure you pack the flour firmly on the chicken. Gently shake off any excess. 5. Heat enough oil in a saucepan or high-sided fry pan to deep fry the chicken. Working in batches, fry the chicken pieces, turning occasionally, until deep golden brown and cooked through. This should take 4 minutes. Drain off any excess oil on paper towels. 6. To serve, evenly divide the rice amongst four bowls. Top with the fried chicken and pickled vegetables, then garnish as desired. Japanese word for ‘the best’! Pams Simmer Sauce 510g 13 99 kg Chicken Tenderloins 2 99 ea Pams Wheat Cornflour 400g 129 ea Skill level: Easy as Pams Jasmine Rice 1kg 279 ea

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