425 days ago

We welcome back Dr Claire (our Lead Dentist)!

Titus Mulquiney from Stanmore Bay Dental Studio

Claire has been away on maternity leave with her little boy, Lucius. She's really looking forward to getting back to work alongside our lovely team and seeing her patients again.

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More messages from your neighbours
1 hour ago

Professional Airport Shuttle & Transfers

Muhamad from Brightlane Tours & Transfer

Brightlane is one of the largest group of professional best Chauffer in Auckland and provide Airport transfers, Tours and luxury limousine service. All vehicles are New and modern luxurious, an affordable price for comfortable ride. Online booking
Brightlane.net... or call 0800 900 100

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?
  • 16.6% Failing to giveway
    16.6% Complete
  • 19.4% Travelling above the speed limit
    19.4% Complete
  • 23% Not stopping at stop sign
    23% Complete
  • 40.9% Not checking blind spots/mirrors
    40.9% Complete
933 votes
7 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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