Dinner delivered to your door

Good news — we've been approved as an essential service.

As we are sure you are aware, the New Zealand Government moved the country into Level 4 lockdown as a response to Covid-19. We have closed the doors of our delis, but we are considered to be an essential service for home delivery of food and food packages.

“Any entity whose primary function is the supply, delivery, distribution and sale of food, beverage and other key consumer goods essential for maintaining the wellbeing of people and essential supply chain elements.”

We will be giving our over-worked delivery drivers a break while the kitchen team restocks the freezers, but we will be redelivering frozen meals from Monday 30th March and throughout the lockdown period.

We are still supplying to selected supermarkets and we have been approached to increase that distribution. We will let you know via our social channels when availability changes or increases.

We are working really hard to make sure that our staff and family are safe during this time and we hope you are doing the same. The health and safety of our loved ones and the rest of the community is paramount!

Stay safe and look after yourselves.

Lots of love
Jess & the JUK team

Entertaining this weekend? Our favourite crostini toppings!

Posted by Jess Daniell on

Crostini have but one key role in life, and that is to be the toast for all the delicious toppings. At JUK we have a few firm favourites, these three being among them.

So make your next party a crostini party!

Making crostini

Preheat your oven to 160°C. Slice a stale baguette or loaf of bread into slices around half a centimetre wide. Toss slices in a few generous glugs of olive oil, and season with a little salt. Spread out on an oven tray and bake for 15–20 minutes, until crispy and lightly golden. Store in an airtight container for up to 2 weeks.

Tomato & basil bruschetta

Rub crostini with half a garlic clove. In a bowl mix together quartered cherry tomatoes, shredded basil leaves and finely diced red onion. Add a splash of red wine vinegar and a dash of olive oil. Season with salt and pepper. Spoon tomato mixture plus some of the juices onto crostini, and serve straight away.

Smashed pea, avocado & feta crostini

In a small bowl, roughly mash half a cup of cooked peas, half a cup of cooked edamame beans, half an avocado and 50g of crumbled feta. Add the zest and juice of 1 lemon, half a teaspoon of toasted fennel seeds and plenty of salt and pepper to season. Taste and adjust seasonings if necessary. Top with pea tendrils and thin slices of radish for a pop of contrasting colour.

Marinated courgette & cream cheese crostini

Thinly ribbon lengths of courgette, and place in a small bowl with the zest and juice of 1 lemon, plus salt and pepper to season. Slather your crostini with cream cheese, top with coils of courgette and garnish with finely sliced fresh mint.

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