Recipes FROM THe
tartan
KITCHEN THE ST ANDREW’S COLLEGE COOKBOOK
Copyright © 2014 The contents of this book are copyright and designated photographers own copyright of their published images. No material may be reproduced in any form without the express permission of the owner. Where there is a date after a name it indicates that the person is an Old Collegian. The date is their peer year which is equivalent to the final year of high school ((i.e. Year 13 or Form 7).
Original design concept and artwork by Novo Advertising and Design
RECIPES FROM THE TARTAN KITCHEN
Final artwork by Craig Morgan Food photography by Stephen Goodenough Food styling by Amanda Cooper-Davies Additional photography: Stephen Goodenough, Ken Baker Photography, Pip Dinsenbacher, Meredith-Clare Photography Printed by The Caxton Press, Christchurch, New Zealand, using Fujifilm CTP plates, environmentally certified soy based inks and ECF acid free coated paper from sustainable forests. Bound by McHarg Bookbinders ISBN 978-0-473-25032-4
DISCLAIMER The St Andrew’s College cookbook team has made every effort to ensure the contents of this book are complete and accurate. Whilst this book has been prepared with due care and diligence the publishers are not liable for any mistakes, misprints, omissions or typographical errors. All of the recipes that have been received have been accepted in good faith from the St Andrew’s College community and we therefore accept no responsibility for any breach of copyright.
PROCEEDS FROM THIS BOOK WILL GO TOWARDS THE NEW CHAPEL AT ST ANDREW’S COLLEGE.
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CONTENTS
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RECIPES FROM THE TARTAN KITCHEN “Recipes from the Tartan Kitchen” is a celebration of good food and good company. It is also a celebration of one hundred years of St Andrew’s College – its people and its places. We are a school of great traditions and valued history. What better way to celebrate this and the 2017 Centenary than through the recipes and stories of our families across the generations.
All proceeds from “Recipes from the Tartan Kitchen” will help to build our new Chapel, which we know will become the heart of our College as we head into our second century. Thank you most sincerely to the volunteers, sponsors and production team whose enthusiasm and efforts have resulted in this magnificent book celebrating life at St Andrew’s College.
As a school community we come together over food to share our thoughts and experiences and to celebrate special times. Meals around the family table are amongst the most cherished times for many of us – a time for good conversation and laughter. At school our boarders enjoy their communal dining in Strowan House where people have gathered together for over a century. Hundreds of Old Collegians return to Strowan each year to enjoy reunion dinners and memories of the years spent together at school.
We hope you enjoy sharing some of these recipes with your family and friends. Bon appetit!
Christine Leighton Rector
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RECIPES FROM THE TARTAN KITCHEN
FOR THE KIDS “Boarding is a special community at StAC – it’s like living with friends. We all quickly settle in and soon it is home. So many of our experiences are spontaneous and fun.” Natalie Allen Y13 Head of Girls’ Boarding Current student 2014
ST ANDREW’S COLLEGE COOKBOOK
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16
FOR BREAKFAST/BRUNCH
BLUEBERRY BUTTERMILK PANCAKES SERVES
6–8
PREP TIME
15 mins
COOK TIME
20 mins
4 medium eggs 2 cups buttermilk 100gr butter, melted and cooled 21⁄2 cups self-raising flour 4 tbs caster sugar finely grated zest of 2 lemons juice of 1 lemon
In a large bowl, whisk together eggs and buttermilk, then cooled butter. Sift in flour then stir in sugar. Fold in lemon zest and juice and blueberries. Do not overmix as the batter will turn blue if using frozen blueberries. Cook pancakes over a medium heat in a lightly oiled skillet until golden (3 – 4 minutes). Flip over and cook for another few minutes. Serve with Greek yoghurt, banana and maple syrup.
400gr fresh or frozen blueberries Greek yoghurt, banana and maple syrup for serving
Peter Taylor (1962) Son of Ian (1932. Dec.) Father of David (1997) Brother of Bruce (1964) and Alastair (1969)
POWER SMOOTHIE SERVES
1
PREP TIME
5 mins
Mackenzie Dewar Y13 Current student 2014
3 tbs Milo 1 ⁄ cups milk 12
Blend all ingredients together until thick and creamy and ice has dissolved. Pour into a tall glass and sprinkle with cinnamon.
1 banana, chilled 2 tbs vanilla whey protein powder
“This always went down a treat before or after cricket practice.”
2 tbs honey Greek yoghurt ⁄ cup ice cubes
12
sprinkle ground cinnamon, to garnish
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FOR THE KIDS
STAC ATTACK TRIFLES MAKES
12 servings
PREP TIME 30 mins plus 4 hours or overnight chilling time
Scott Dewar Father of Mackenzie Y13 Current student 2014
HOME-MADE ICE CREAM MAKES
1 litre (approx)
PREP TIME
15 mins
COOK TIME
12 – 15 mins
4 packets of jelly crystals – raspberry, blueberry, lemon and lime
Make up jellies in 4 separate bowls. Just before they are set, divide each colour into 3 glasses to make a total of 12 glasses. Set aside in the refrigerator for at least 4 hours or overnight.
12 macaroons – 3 each raspberry, vanilla, lemon and mint
To assemble – cut macaroons into quarters and place on their corresponding coloured jelly. Beat cream until it forms soft peaks and fold in lemon curd. Spoon a dollop of cream onto the macaroons and then top with fruit and lollies.
600ml pouring cream ⁄ cup lemon curd
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1 cup fresh raspberries 1 cup fresh blueberries 1 cup fresh pineapple, cut into small pieces 5 fresh green kiwifruit coloured lollies of your choice 12 parfait glasses
500ml cream 2 eggs ⁄ cup caster sugar
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1 tsp vanilla extract 4 tsp instant coffee (optional)
Beat cream until quite thick. Continue beating slowly and gradually add the sugar. Once the sugar is blended, add eggs one at a time and beat well. Add vanilla (and coffee if using) and continue beating until the mixture resembles thick whipped cream. Pour into a shallow dish (with an airtight lid) and freeze. Stir with a fork after 30 minutes to help prevent ice crystals forming and again after 60 minutes. Freeze for at least 3 – 4 hours or overnight. The ice cream will need 10 – 15 minutes to soften before being served.
“This recipe has been handed down through the generations – it goes well with pavlova or fruit salad. It is not suitable for pregnant women as the eggs are uncooked.“
Jenny Gillanders Wife of Keith (1957) Daughter-in-law of GD Gillanders (1922. Dec.) Mother-in-law of Noel Walton (1981) Grandmother of Matthew Walton (2012), James Walton Y13 and Steven Walton Y10 Current students 2014
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PISSALADIÈRE
For the pastry 3 cups plain flour, sifted 2 tsp baking powder 1 tsp salt ⁄ cup olive oil
12
SERVES
6–8
PREP TIME
40 mins
COOK TIME
30 – 40 mins
1 cup lukewarm water For the filling 2 tbs olive oil
Nikki Dew Mother of Oliver Y10 and Matthew Y3 Current students 2014
2 large onions, finely sliced 4 garlic cloves, peeled and crushed ⁄ cup water
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2 tbs fresh thyme 1 small red chilli, de-seeded and finely chopped 2 – 3 large field mushrooms, finely sliced salt and freshly ground pepper
For the pastry – mix together all ingredients in a large bowl (using a knife) until just combined. Knead lightly on a floured surface, wrap in cling film and set aside to chill for at least 30 minutes. Preheat oven to 180°C and place a pizza stone (or heavy baking tray) on the lowest shelf of the oven. For the filling – heat oil in a large heavy-based fry pan and cook onions and garlic over a medium heat for 5 – 7 minutes. Add water and remaining ingredients and continue cooking until very well cooked and golden. To assemble – roll out pastry on a large piece of baking paper – approximately 28 × 40cm – and place on a baking tray. Roll edges inward to form the outside edge of the crust. Spread with pesto, then the cooked filling mixture. Lay prosciutto over and then sprinkle with cherry tomatoes and pine nuts. Bake on the pizza stone for 30 – 40 minutes or until crisp and golden. Scatter with fresh basil and serve.
“Nikki made this for some of the cookbook food team after a very long day in the kitchen... we didn’t think we could eat another thing, but couldn’t resist this!”
For the topping ⁄ cup pesto
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15 – 20 slices prosciutto ⁄ cup cherry tomatoes, halved
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⁄ cup pine nuts
12
⁄ cup fresh basil
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WINE MATCH – CHARLES WIFFEN PINOT NOIR
Deep red brick in colour, the wine exudes aromas of cherry, red currant, cigar box and chocolate, with hints of toasty oak. The palate exhibits similar flavours with the addition of fine tannins and liquorice, with a warm, spicy finish.
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FOR THE WEEKENDS/OUTDOORS
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SPAGHETTI PUTTANESCA SERVES
4
PREP TIME
15 mins
COOK TIME
15 mins
Emma Waymouth Past staff
250gr spaghetti 2 tbs olive oil 2 cloves garlic, crushed and peeled 1 red chilli, de-seeded and very finely diced
Put a large pot of water on to boil and cook spaghetti according to directions. Heat oil in a large heavy-based fry pan. Add garlic and cook for 2 minutes. Add remaining ingredients (except parsley and Parmesan) and simmer for 10 minutes until thick. Serve with cooked spaghetti and top with parsley or grated Parmesan.
1 × 400gr tin diced Italian tomatoes, plain ⁄ cup pitted black olives, sliced long ways 12
“The easiest and most delicious Italian meal.”
6 sun dried tomatoes, sliced ⁄ cup water
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1 tbs salted capers, rinsed and roughly chopped ⁄ tsp dried or fresh marjoram
12
freshly ground black pepper ⁄ cup chopped flat leaf parsley or good quality Parmesan cheese 34
ETHIOPIAN SPICY TOMATO LENTIL STEW SERVES
8 – 10
PREP TIME
40 mins
COOK TIME
45 mins
Audrey Smith Mother of Edmund (2010)
For the spice mix 8 tsp ground cumin 8 tsp Hungarian paprika 4 tsp ground fenugreek 2 tsp dried thyme 2 tsp salt 1 tsp ground cardamon 1 tsp ground coriander ⁄ tsp ground allspice
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In a large saucepan, heat oil over a medium heat and sauté onion and carrots for 10 minutes. Add garlic, ginger and quarter of the spice mix and sauté for another 5 minutes. Add the tomatoes and simmer another 5 minutes. Add tomato paste and stock and bring back to a steady simmer. Add cooked lentils and peas and cook for a further 15 minutes.
⁄ tsp ground cloves ⁄ tsp ground cinnamon
12
⁄ tsp cayenne pepper
12
1 cup dried brown lentils (or 2 × 400gr tins of lentils, drained and rinsed) ⁄ cup peanut oil
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2 carrots, finely diced 4 cloves garlic, peeled and roughly chopped 2 tbs grated fresh ginger 10 plum/Roma tomatoes, chopped ⁄ cup tomato paste
12
1 cup vegetable stock 1 cup peas FOR EVERYDAY
If using dried lentils, cook for about 45 minutes or until tender and set aside.
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1 large onion, finely diced
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For the spice mix – combine all ingredients and store in an airtight container or jar. This recipe uses quarter of this mix.
“We have quadrupled this spice mix so only use a quarter in this lentil recipe.. This mixture can also be sprinkled on barbeque meat.”
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VENISON
WITH BEETROOT PURÉE & HERB CRUMB SERVES
4
PREP TIME
40 mins
COOK TIME
20 – 30 mins
Kate McMillan Chef for Cheviot Hills Fine Foods Peter Montgomery and Ange Davidson Parents of Fin Y10 Current student 2014
For the beetroot purée
Preheat oven to 220°C.
4 large beetroot
For the beetroot purée – peel and chop beetroot into 2cm cubes. Sweat in a pan on low heat with butter and juniper berries with the lid on, for about 15 – 20 minutes until soft. Don’t allow the beetroot to colour. Add the marsala or port and simmer gently uncovered for about 5 minutes or until 2 tablespoons of the liquid remains. Puree in a food processor and set aside.
60gr butter 3 juniper berries 300ml marsala or port 1kg venison fillet, at room temperature 1 tsp olive oil 10gr butter For the herb crumb 4 slices of day old bread 2 – 3 cloves garlic, peeled and roughly crushed 4 sprigs rosemary (leaves only, discard stalks)
For the venison – melt butter and oil in a heavy-based pan over a medium to hot heat. Sear fillet on all sides and set aside to cool slightly. For the herb crumb – dry the bread by putting in the oven or toaster on low without browning. Blend with the garlic, herbs, salt and pepper in a food processor and set aside. To assemble – spoon beetroot purée over the meat and press firmly into the fillet. Press breadcrumbs onto the beetroot and bake in the oven for 15 – 20 minutes. Remove from the oven, place on a serving platter and cover with foil. Allow to rest in a warm place for at least 10 minutes. Slice into 2cm thick slices and serve with seasonal vegetables
large handful flat leaf parsley salt and freshly ground pepper
COOKING VENISON
Cheviot Hill Fine Foods
Bring the meat to room temperature before cooking. Trim any sinew . Cook hot and fast: prehea t the pan or BBQ before adding the meat. Serve venison rare or me dium-rare. To test doneness, compare it wit h the heel of palm hand when relaxed – it sho uld feel the same. Remember that venison will continue to cook even after it is removed from the heat. Rest the venison after coo king.
WINE MATCH – BLACK QUAIL PINOT NOIR
This wine of Central Otago has a bouquet of ripe blackberry fruit and distinctive spicy notes on the nose. The palate is well balanced with firm tannins and layers of black fruit culminating in a long, fruit-filled finish.
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FOR SPECIAL OCCASIONS
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FOR A PLATTER
TOMATO CHILLI JAM
6 red chillis, de-seeded and thinly sliced 1kg tomatoes, diced 100gr fresh ginger, julienned 50ml nam pla (fish sauce)
MAKES
3 – 4 small jars
2 cups sugar
PREP TIME
15 mins
100ml red wine vinegar
COOK TIME
40 – 60 mins
Combine all ingredients in a medium saucepan and heat gently until sugar has dissolved. Bring to a boil, reduce heat and simmer gently, stirring regularly until thick – about 60 – 70 minutes. Ladle into hot sterilised jars and seal while still hot. Refrigerate once opened.
Deborah McLachlan Wife of John McLachlan (1974) Daughter-in-law of John A. McLachlan (1940) Mother of Hamish (2008)
CHILLI CORIANDER RELISH
2kg tomatoes, halved
Preheat oven to 180°C.
150ml olive oil
Rub tomatoes with olive oil and place in a roasting pan. Cook in a moderate oven until soft but not coloured – approximately 30 minutes.
10 cloves garlic, peeled 1 tbs fresh ginger, grated 10 small red chillies, whole 2 tbs cumin seeds 2 tbs black mustard seeds 1 tbs ground turmeric
MAKES
6 cups
PREP TIME
20 mins
60ml nam pla (fish sauce)
COOK TIME
90 – 120 mins
11⁄4 cups palm sugar, chopped
180ml red wine vinegar
⁄ cup fresh coriander leaves and roots, finely chopped 12
Jo Highet Mother of Blake (2013) and Kendal (Y10, 2013)
Place garlic, ginger, chillies, cumin seeds and mustard seeds in a food processor and pulse until well combined. Combine all ingredients (except coriander) in a large saucepan and heat gently until sugar has dissolved. Bring to a boil, reduce heat and simmer gently, stirring regularly until thick – about 90 – 120 minutes. Add coriander and cook a further 5 minutes. Ladle into hot, sterilised jars and seal while still hot. Refrigerate after opening.
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SCROGGIN MAKES 15 – 20 portions PREP TIME
1 bag caramel popcorn 400gr mixed nuts
Combine all ingredients and store in an airtight container in a cool place so that the chocolate doesn’t melt.
400gr mixed dried fruit 250gr dark chocolate, roughly chopped
10 mins
Amanda Cooper-Davies Mother of Otto (Y9, 2013) and Emily (Y4, 2013)
ENERGY BLAST COOKIES MAKES
20 – 30
PREP TIME
20 mins
COOK TIME
20 – 30 mins
2 cups rolled oats
Preheat oven to 180°C and line two baking trays with baking paper.
2 cups coconut
Place oats, coconut, dried fruit, sunflower seeds, flour and sugar in a large bowl and mix to combine. Set aside.
11⁄4 cups dried fruit ⁄ cup raisins
12
⁄ cup sunflower seeds
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2 cups plain flour 1 cup raw sugar ⁄ cup golden syrup
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In a saucepan, heat golden syrup, banana and olive oil until just boiling. Remove from the heat and stir in baking soda. Mix golden syrup mixture into the dry ingredients. Roll into small balls with oiled hands and press flat onto a baking tray. Bake for 20 – 30 minutes or until golden.
150gr banana, mashed 135gr olive oil 2 tsp baking soda dissolved in 4 tbs boiling water
Lyn Walker Mother of Phoebe (2007), Tessa (2009), Ben (2012) and Toby Y13 Current student 2014
SOUTH AFRICAN RUSKS MAKES
25 – 30
PREP TIME
25 mins
45 mins plus 3 hours COOK TIME
Noeline Boet Mother of Marcel Y11 and Annika Y8 Current students 2014
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FOR THE WEEKENDS/OUTDOORS
1 cup buttermilk 12
Preheat oven to 180°C and line a 20cm square cake tin with baking paper.
1 egg
Whisk buttermilk, oil and egg in a bowl until smooth. Set aside.
3 cups wholemeal flour
In a large bowl, sift dry ingredients then stir in sugar and Weet-bix. Work in grated butter with your fingers. Add the buttermilk mixture and stir with a wooden spoon until combined.
⁄ cup oil
2 cups plain flour 1 tsp baking soda 1 tsp cream of tartar 1 tsp baking powder 1 tsp salt 1 cup brown sugar 8 Weet-bix, crushed 125gr butter, grated
Press into the prepared tin and bake for 40 – 45 minutes until a skewer comes out clean. Reduce oven to 100°C. Let cool for a few minutes then turn out onto a chopping board. Cut into 2cm squares and place on an oven tray lined with baking paper. Bake again in a very slow oven for 3 hours. Let cool completely then store in an airtight container for 3 months or longer.
“Rusks are hard, very dry biscuits originally prepared in South Africa by the Dutch. They are a bread that wouldn’t spoil when travelling long distances in a hot climate. Today, rusks are eaten as a snack and often dipped in coffee or milk. This is the ideal breakfast for camping trips. You can add nuts, seeds or even coconut for extra flavour.”
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PORTUGUESE CUSTARD TARTS MAKES
12 tarts
PREP TIME
30 mins
COOK TIME
20 – 25 mins
4 sheets ready made butter puff pastry – cool/cold ⁄ cup sugar
12
Preheat oven to 200°C and butter two regular sized muffin tins. Silicone moulds are brilliant for this recipe. Cut each pastry sheet into circles and place into muffin tin. Prick base with a fork and return to the refrigerator.
⁄ cup water
12
⁄ cup cornflour
14
2 cups milk ⁄ cup pouring cream
12
3 egg yolks (whites can be frozen) icing sugar, to serve
Put sugar and water into a small saucepan. Heat gently without stirring until sugar is completely dissolved. Bring to the boil and continue simmering gently without stirring for 3 minutes. Set aside. In a separate bowl, combine cornflour, milk, cream and egg yolks and whisk well. While still whisking, pour sugar syrup into the egg mix. Return to a medium heat until it comes to the boil and set aside to cool. Pour custard mix into the uncooked shells to three-quarters full. Bake for 20 – 25 minutes or until the tarts are golden and the pastry is crisp.
Louise Johnstone Mother of Brendan and Nicolaas (2010) and Ben (2013)
Remove immediately if using silicon moulds and place on a wire rack to cool. Dust with icing sugar and serve warm or at room temperature. Note: you can add a few blueberries or raspberries before cooking if desired
WINE MATCH – GIESEN MARLBOROUGH RIESLING
Purity of aroma typifies this Riesling with notes of lemon and lime zest, jasmine, ginger and “petrichor”, which means the aroma of rain on dry earth. The palate has a succulent sweetness and intensity, reminiscent of lemon curd combined with vibrant flavours of mandarin. Lovely and dry, the mineral acidity provides a structural backbone and length to the palate.
CHOCOLATE MINT TART SERVES
8 – 10
PREP TIME
30 mins
COOK TIME
1 hour chilling
Dianne MacDonald, Director of Boarding Current staff 2014 Wife of John MacDonald (Past staff. Dec.) Mother of Nathan (1993) and Mitchell (1995)
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FOR SOMETHING SWEET
For the crust
Prepare a 22cm flan ring on a serving plate.
⁄ packet vanilla wine biscuits, crushed
For the crust – mix biscuit crumbs with butter and press into the base of the flan ring and refrigerate for at least 30 minutes.
12
80gr butter, melted For the filling 1 tbs gelatine powder, dissolved in 1⁄2 cup hot water
For the filling – mix softened gelatine into the melted chocolate until smooth. Beat cream lightly and while still beating, add the chocolate mixture. Be careful not to overbeat. Pour into the flan ring and set aside for 15 minutes. Remove the flan ring and chill for at least an hour. Decorate with cream and chocolate and serve with fresh berries.
100gr peppermint chocolate, melted 400mls pouring cream extra whipped cream and grated chocolate, to decorate
“A favourite of mine inspired by The Suter Art Gallery Cafē.”
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FOR THE LOVE OF TARTAN
GRANNIE’S GOLDEN STEAMED PUDDING SERVES
6–8
PREP TIME
20 mins
COOK TIME
1 hour
2 tbs golden syrup or marmalade 75gr butter, at room temperature ⁄ cup sugar
12
2 eggs ⁄ cup milk
12
pinch of salt 1 cup plain flour 1 tsp baking powder
SERVES
4
PREP TIME
15 mins
COOK TIME
10 mins
Merchiston Castle School, Scotland A school visited by our Strowan Scholars and a host exchange school
Cream butter and sugar together in a medium sized mixing bowl. Add eggs, one at a time and beat thoroughly. Fold in milk then sifted salt, flour and baking powder. Pour into pudding bowl and cover bowl tightly with cloth or foil and tie securely under the lip with string. Place a small heatproof plate upside down into a large saucepan. Put pudding bowl on top of the plate and add boiling water to one-third up the pudding bowl. Cover saucepan with lid and simmer gently on top of the stove for 1 hour. Cool slightly and remove from the saucepan. Discard foil and inverse onto a serving plate. Add a little more warmed golden syrup or marmalade if desired.
Annette Finnis Mother of Henry Y13 Current student 2014
CRANACHAN
Butter an 18cm pudding bowl and line base with a circle of baking paper. Put golden syrup in bottom of bowl and set aside.
40gr medium or coarse pinhead oatmeal 200gr raspberries
Preheat the oven to 160°C. Scatter the oatmeal on a baking sheet and bake for 7 – 10 minutes until it smells warm and nutty – take care not to burn it.
400ml pouring cream, whipped
Crush 1⁄2 the raspberries with the back of a fork.
2 tbs runny honey
Fold the honey and whisky into the cream. Then fold the crushed and whole raspberries into the cream. Finish by folding in the toasted oatmeal and serve in glass dishes or wine glasses.
2 tbs malt whisky
Best made shortly before serving. It can be decorated with some extra raspberries and toasted oatmeal.
“This is a lovely, simple to make dessert which uses the traditional Scottish ingredients of raspberries, oatmeal and whisky.”
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New Zealand
www.stac.school.nz
St Andrew’s College 347 Papanui Road, Strowan, Christchurch 8052 New Zealand Ph +64 3 940 2000