New World Catalogue - 06.09.2021 - 12.09.2021 - page 3 - NO LONGER VALID *

New World Catalogue - 06.09.2021 - 12.09.2021 - page 3 - NO LONGER VALID *

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New World mailer  - 06.09.2021 - 12.09.2021. Page 3.
1 3 5 6 ... 30

Scroll through this New World catalogue valid from 06.09.2021 to 12.09.2021 to see the latest deals. On 29 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 29. 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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FRESH of the week Moroccan-Style Roast Chicken Serves: 4-6 Skill level: Not too hard Prep time: 15 mins Cooking time: 80 mins DF 2 Tbsp Moroccan spice 2 cloves garlic, minced 1.5kg whole chicken 2 red onions, cut into wedges 2 lemons 3 carrots, cut into chunks 1 cup couscous Handful coriander leaves or parsley, finely chopped 1. P  reheat the oven to 180°C. 2. Combine the Moroccan spice with 2 Tbsp olive oil and stir through the garlic. Put 1 tbsp of the spice mix into a large bowl and set aside.  at dry the chicken with paper towels and rub all over 3. P with the remaining mix including the cavity. Prick one of the lemons with a fork all over and insert into the cavity. Tie the legs together if you wish. Season with salt and pepper and put into a roasting dish. 4. In the large bowl with the spice mix, combine with the red onion and carrots. Cut the remaining lemon into wedges andtoss together with some salt and pepper. Scatter the vegetables around the chicken, and add 1 cup of water to the dish. 5. Put the roasting dish in the oven and cook for 80 minutes or until the vegetables are tender and the chicken is cooked through. Allow the chicken to rest for 10 minutes before carving.  hile the chicken is roasting, put the couscous in 6. W a heat-proof bowl, sprinkle with some salt and pour over 1½ cups of boiling water, along with a drizzle of oil, then cover and leave for 10 minutes. Fluff up with a fork, add the herbs then serve with the chicken and vegetables. Top Tips  oak the couscous in chicken • S stock instead of boiling water for an even tastier aroma. Add freshly chopped coriander and dollops of extra yoghurt alongside to serve. HOUSEHOLD Method PANTRY Ingredients GROCERY This delicately spiced roast chicken is an easy fan-favourite. Vary the roasting vegetables based on what you have on hand, but don’t omit the lemons! Citrus adds a tasty, aromatic tang to the dish. Pams Fresh Whole Chicken 1 99 kg Loose Carrots 1099 ea LIQUOR 1.5kg

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