67 days ago

Is AT putting the brakes on speed limit cuts?

Todd Niall Reporter from North Harbour News

Auckland Transport's board may drop all or some of the planned speed restrictions on nearly 800 Auckland roads. Some might not make sense but if a lot are dropped following consultation, how can Aucklanders be sure that it not simply because a reduction is unpopular? Read the story below:

(Please type NFP if your comments are not for print)

More messages from your neighbours
28 minutes ago

Love Personal Development & Growth?

Anthea from Lifestyle Happy Place

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Dream of starting a business?

Are you passionate about personal development? If so...

Great! We assist people who aspire to achieve great their goals with this Portable Online Business in the personal development industry.

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2 days ago

Poll: What do you think is the common reason Kiwis fail their driving test?

The team Reporter from Stuff

Hi neighbours,

There is one common reason that is accounting for one-quarter of all immediate failures of driving tests - out of the options below, what do you think is the common reason Kiwis don't pass the test? Vote in our poll.

Find out the answer here.

What do you think is the common reason Kiwis fail their driving test?
  • 16.8% Failing to giveway
    16.8% Complete
  • 19.6% Travelling above the speed limit
    19.6% Complete
  • 23.2% Not stopping at stop sign
    23.2% Complete
  • 40.4% Not checking blind spots/mirrors
    40.4% Complete
915 votes
4 hours ago

Chicken, Ginger and Cumin Curry

New Zealand School of Food & Wine

This curry keeps well in the fridge for a few days and the leftovers taste even better the next day.

Ingredients
1 kg Chicken pieces, including thighs, drums, wings
2 cloves Garlic
5 cm Fresh ginger, peeled
1 med Onion, peeled and cut into quaters
1 Tbsp Oil
1 large Lemon, or lime, freshly juiced
1 Tbsp Cumin seeds
1 pinch Cayenne pepper
2 Tbsp Tomato paste
½ cup Cream, or yoghurt

Directions
Remove skin from the chicken if you prefer.
Place garlic, ginger and onion in a food processor. Blend until smooth. Add 150ml water to make into a thin puree.
Heat the oil in a heavy-based frying pan. When hot, add the chicken pieces and brown on both sides. While cooking season with salt.
When the chicken is nicely browned, squeeze over the lemon juice and continue cooking for 2 minutes. Add the cumin seeds, cayenne and tomato paste.
Pour in the garlic, onion and ginger puree, cover the frying pan with a lid and simmer for 5 minutes.
Turn the chicken. Stir in the cream or yoghurt. Add enough water to cover the chicken, cover and continue to cook on a low heat for 20-30 minutes or until the chicken is cooked. Cooking time will depend on the cut of chicken you have used and whether it is on the bone.
Check for seasoning — you may need more salt or cayenne if you like it hot.
Remove from the heat and rest with the lid on for 5-10 minutes. The chicken will keep cooking in this time and will be more tender when you come to eat it.
Serve with rice and steamed seasonal vegetables.

Click below to read some interesting cooking tips!

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