125th Anniversary Cookbook

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These are just a few pages from the 125th Anniversary Cookbook to whet your appetite!

Text of 125th Anniversary Cookbook

  • 3contentsbreakfast 5

    appetisers 17

    biscuits+slices 33

    lunchboxfillers 51

    mains 65

    accompaniments 101

    cakes 109

    desserts 137

    christmas 153

    preserves 169

    index 189

  • 1forewordTo the best of our archival knowledge this book is only the second cookbook in the School's 125 year history and hence a special publication in a very special anniversary year. In my own days as a young boy, I well remember a favourite Adelaide school cookbook used by my mother for many years. Of course, it was not the type of glossy picture filled version that is common place today but shares something in common with this Anniversary publication. The recipes contained herein are favourites provided by members of our community. They are tried and tested and above all delicious and endorsed by School families.

    It appears that young people are once again engaging in the joys of home cooking and turning away from packaged and take-away foods with questionable nutritional value. Having grown up in a family where home-cooked meals were a pivotal part of our social existence, being married to my Italian wife has enabled good food to continue to play an important part in our family's enjoyment of life and well-being. I am delighted to see my children also enjoy cooking good food.

    Easy to use recipes are essential for special or everyday meals. In many cases, the latter rely on the personal touch of home cooks and have been refined over many years. To bring together so many of these treasured recipes in this Anniversary book enables a wider audience to share and enjoy food within the spirit of a Grammar community.

    As a school we have come a long way over the last 125 years. As a boarding school, I can say with absolute confidence that the meals shared by our boarders in 2013 are much better than those experienced by boarders many years ago, particularly during the Depression and war

    years. Many wonderful stories have been passed down by boarders over the years, each with their own colourful embellishment. Long gone are the days of "fly bog" (treacle) on dining room tables!

    This cookbook is a book of celebration and hopefully it will become a favourite cookbook and be well used by many. The book has been made possible by many wonderful contributors, including current School families, Past Grammarians and staff. It would not have been made possible without this support and especially the passion of Past Grammarian and current Assistant Director of Publications, Mrs Kim Steele, in bringing it all together.

    I would also like to personally thank parents who helped with photography by cooking their own or another contributors recipes. In particular, Mrs Melody Murray, mother of Margaret and Roger (Year 11, 2013) and Kate (Past Grammarian, 2010), who was instrumental to each photography session and her styling touches can be seen throughout this entire cook book. Thank you also to Mrs Miranda Kelly, Mrs Karina Nugent, Mrs Kristell Scott, Mrs Nadene Moorhouse, Mrs Louise Simmons, Ms Bronte Lyne and Ms Anna Williams for their help on the cooking days.

    Food's true wonder is that it gives us an opportunity for conversations, connection and celebration. I trust that we can all engage in such connectivity as the recipes in this 125th Anniversary Cookbook come to life in our homes.

    Bon apptit.

    Mr Richard FairleyPRINCIPAL

  • one pot chick pea & pumpkin curry

  • 65

    mains

  • hearty beef & bacon pie

  • main

    s

    71

    hearty beef & bacon pieSue Lynch - Mother of Heidi and Bronte (Year 11 and Year 12, 2013), Lachlan (2010), and Toby (2011)

    1largeonion

    3-4baconrashers

    OliveOil

    1tspcurrypowder

    1/2tspcuminpowder

    1/2tspcoriander

    Salt&pepper

    1heapedtspgarlicfreshlycrushedormincedgarlic

    1.5kgbeefmince

    Puffedpastrysheets

    1tbspgravox

    1cupwater

    1tbspplainflour

    MINCE MIXTURE

    Finely dice onion. Chop bacon into small pieces e.g. 1-2 cm squares.

    Heat a small amount of olive oil in the bottom of the frying pan.

    Add onion, garlic, curry powder, cumin, coriander, ground pepper and stir fry until onion starts to soften .

    Stir in the bacon and heat until the onion and bacon are cooked.

    Add mince, stir intermittently. Cook until mince is brown.

    Sprinkle plain flour over the top and stir into the mince mixture.

    Make up a gravox mixture using the gravox and 1 cup of water.

    Add gravox mixture to the mince mixture so that it is reasonably thick. Add salt if needed. Allow to cool slightly.

    PASTRY

    Butter or spray the lining of pie dish.

    Line the pie dish with one layer of puffed pastry sheets, ensuring the edge of the pastry extends at least 1cm beyond the pie dish so that it can be rolled together with the edge of the top layer of pastry to seal the pie.

    Fill with cooled mince mixture but leave at least 1 cm gap to the top of the pie dish to avoid mince mixture overflowing during cooking.

    Top with one layer of puffed pastry sheets and roll the edges of the top and bottom layers of puffed pastry together.

    With the leftover pastry, create some pastry art to decorate.

    Place the pie dish on a flat baking tray, this helps to cook the bottom layer of pastry and also catches any spills.

    Cook in the oven at 170C until the pastry is golden brown.

    For many years a number of the boarders at the Townsville Grammar School have come from beef properties in outback Australia. This recipe comes from one of those families.

    HINT

    You can use the left over mince mixture to make a variety of other dishes:

    Mince parcels - cut each puffed pasty sheet into 4 equal squares, then spoon an amount of mince mixture into the middle of each square.

    Bring each of the four corners of each square into the middle to join the other corners.

    Mince on toast.

    Jaffles.

    Add chilli powder and the mixture can be used for making nachos.

  • index

    189

    aaaron's biscuits ....................................................................43

    apricot & passionfruit jam .................................................184

    apple chutney......................................................................180

    apple crumble .....................................................................139

    apple crumble .....................................................................148

    apricot almond stuffing ......................................................106

    apricot balls ..........................................................................56

    aunt kate's patty cakes.......................................................127

    avocado dip ...........................................................................19

    bbaked custard .....................................................................147

    banana & choc chip muffins ................................................53

    banana smoothie ....................................................................7

    bbq chilli prawns with mango mayonnaise .........................20

    beaney chilli ..........................................................................75

    beef pasta with sweet chilli ..................................................75

    best christmas stuffing ......................................................159

    bobbie's simple orange cake .............................................112

    boiled fruit cake ..................................................................156

    boiled wild asparagus ........................................................103

    brinjal pickle .......................................................................104

    bush brownies ......................................................................46

    buzatierre ..............................................................................72

    ccanadian brownies ................................................................46

    carrot cake with cream cheese frosting ............................119

    carrot cake ..........................................................................124

    cassava cake .......................................................................132

    champagne oyster risotto ....................................................19

    cheese & bacon cob loaf ......................................................23

    cheese ball ............................................................................20

    cheese log .............................................................................26

    cherry trifle .........................................................................164

    chicken soup .........................................................................97

    chicken spaghetti .................................................................96

    chilli chicken with basil & coconut cream ...........................80

    chinese chews ......................................................................45

    choc chip pancakes with bacon & maple syrup ..................10

    chocolate beetroot cake .....................................................112

    chocolate cake ....................................................................113

    chocolate mousse ..............................................................139

    chorizo risotto .......................................................................67

    christmas crackling pork ...................................................163

    cinnamon bread ..............................