Primary school cookbook Crunch Munch Scrumdiddlyunch has recipes to inspire the serious foodie in all of us, Jason Moss writes.
If you are like me, you have your weekend morning rituals: tucking into your favourite section of the paper over tea, toast or coffee. There is nothing like print to transport you. Time stops while you linger in your favourite section.
This week, we share recipes from the Remarkables Primary School cookbook Crunch Munch Scrumdiddlyunch. So, prepare to be transported into the realms of foodie heaven.
It is not your standard photocopied school recipe collection. In fact, it puts many big-budget cookbooks to shame.
But the best thing is that it's a collaboration between the school and the local community.
It's student orientated, yet stimulating enough to inspire the serious foodie in all of us. It incorporates recipes for children from 5 years, right through to teenagers, and beyond.
It has good old staple recipes most households enjoy, plus others that are real treats and pulled out for special occasions.
The project began with the students being asked to submit their favourite recipe, within a category, then prepare it and bring it to school to be tasted and judged by their peers.
At the ''great taste off'' the students were joined by 23 Queenstown chefs who voted for which recipes they wanted to see in the book.
The 23 chefs also submitted a delicious recipe each, and from there the book was created.
A small number of dedicated and talented parents then photographed, designed, edited and prepared the collection of recipes and memories.
Most recipes have variations and tips that turn one recipe into another - a clever way to include more student creativity.
Well done students! Ahh yes, foodie bliss...
GET THE BOOK
Crunch Munch Scrumdiddlyunch Remarkables Food Project is available from:
• The Remarkables Primary School office, Wakatipu
• New World
• Email: cookbook@remarkables.school.nz
Christmas peppermint fudge
A Christmas twist on regular fudge.
INGREDIENTS
Base
1 packet wine biscuits
1 packet malt biscuits
125g butter, melted
1 tsp vanilla essence
1 can condensed milk
2 heaped Tbsp cocoa
Peppermint filling
2 cups icing sugar
25g butter, melted
2 tsp peppermint essence
3-4 drops green food colouring
2-3 Tbsp boiling water
Chocolate topping
125g peppermint chocolate (e.g., Whittaker's small bars, not the creamy peppermint block)
125g dark chocolate (e.g., Whittaker's Dark Cacao)
6 mini peppermint candy canes
METHOD
Blend packet of malt biscuits and packet of wine biscuits into a fine crumb.
Place the remaining half-packets of biscuits in a large bowl and crush with a jar until 1-2cm in size. Add the fine crumbs to this bowl.
Add the first measure of melted butter, vanilla essence, condensed milk and cocoa to the biscuit crumbs and mix until smooth.
Line a 20x20cm baking tin with baking paper. Press the biscuit mixture firmly into the baking tray.
Place in the fridge while you make the filling.
Peppermint filling
In a bowl combine the icing sugar, second measure of melted butter, peppermint essence and green food colouring.
Slowly add the boiling water one tablespoon at a time and mix until smooth and spread this evenly over the chilled base. Return to fridge for 20 minutes.
Chocolate topping
Break the peppermint and dark chocolate into smaller pieces and microwave in a microwave-safe bowl until melted.
Spread the melted chocolate over the peppermint filling.
Crush the candy canes and sprinkle over the melted chocolate.
Chill in fridge briefly, then cut into pieces before the chocolate has set completely. Return to the fridge to set hard.
Tips: Add cranberries and currents to this base. Ice with melted chocolate.
- Xavier and Zara S
Smoked salmon tart
Short pastry
250g flour
150g butter
5g salt
50ml milk
1 egg yolk
Filling
200g potatoes
150g leeks
1 Tbsp wholegrain mustard
1 tsp salt
125g smoked salmon
3 eggs
125ml milk
125ml cream
chopped dill
METHOD
Sift the flour into a large bowl, add butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the salt, then add milk and egg yolk, mix to a firm dough.
Knead the dough briefly and gently on a floured surface. Wrap in plastic wrap and chill while preparing the filling.
Place medium-sized potatoes in tinfoil. Bake in a preheated oven at 180degC until tender for approximately 35 minutes. Cool to room temperature.
Sweat leeks in 20g butter until soft, add mustard, salt and combine with diced potatoes.
Roll the pastry out to the thickness of a $1 coin, about 4cm wider than the tin you're lining.
Use the rolling pin to lift the pastry and help you position it over the tin.
Press the pastry in using your fingertips and then push it into the corners using a rolled up ball of pastry trimmings which you have dusted with flour.
Leave an overhang of pastry around the sides of the tin.
Prick the base of the pastry case all over with a fork.
Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses.
Bake blind for about 25 minutes or until the pastry is firm at 180degC fan bake. Remove the beans and cook for about 5 minutes more until golden brown and biscuity.
Trim off any excess using a small serrated knife before filling.
Let the pastry cool slightly then fill with the potato and leek mix, and flaked smoked salmon.
Place tart in the oven and fill with egg, milk and cream mixture with a pouring jug. This allows you to fill right to the rim without risk of spillage when transferring to the oven.
Bake at 160degC for about 20 minutes or just set to the touch.
Immediately sprinkle top of the tart with chopped dill, cool, remove from tart case and portion for the lunch box.
- Chris Scott, executive chef, Rata
