Nor'West News: May 03, 2016

More documents

Recommendations

Info

16 Tuesday May 3 2016 Let us know what’s going on with your club or team. Email andrew.king@ starmedia.kiwi or phone 371 0777 NOR’WEST NEWS your LOCAL Sports QUICK: St Andrew’s College student Mitchell Small has placed 12th in the International Secondary Schools Foundation Cross Country World Schools Championship in Budapest, Hungary. He competed in the men’s 5400m event in a time of 15min 8sec. Small was the first of six New Zealanders across the line in the event. Inspector Gadget and rider win double title Riding on a back up horse didn’t disrupt a Christchurch Girls’ High School student from winning several awards at the Pony Club National Eventing Championships. Lucy Cochrane, 13, recently competed in several events at the three-day championships held at Eyreton Pony Club at Mandeville Sports Centre. Lucy had two horses qualify for the event, her first pick, Balrazie suffered an injury not long before the event and instead rode Inspector Gadget, helping her win two titles. Lucy competed against 23 other riders in the 14-and-under category, winning the Mark Todd Dressage Cup and Sir Mark Todd Challenge Trophy for the highest placed MT rider. She also held her lead through the whole competition for her age group with no faults in either cross country or show jumping. The event had three age groups; 21-and-under, 17-andunder and 14-and-under. Riders from around New Zealand competed in the event, which ran from Friday to Sunday. Lucy started riding eight years TALENTED: Christchurch Girls’ Lucy Cochrane won both the Mark Todd Dressage Cup and Sir Mark Todd Challenge Trophy recently. PHOTO: PIP HUME PHOTOGRAPHY ago, re-schooling and sorting out issues with ponies, while she has been competing nationally in cross country, show jumping and dressage. She is in her first year at Girls’ High and keeps herself busy with leadership roles and mentoring programmes at the school. She also plays a variety of summer and winter sports, is a grade 5 pianist, plays the bassoon and is involved in choir. Outside of school hours while her main passion is equestrian, but she also competes in BMX biking. ORGANIC HORTICULTURE COURSES Instruction in organic horticulture is now well established at the Lincolnbased Organic Training College. The next year-long course, which begins on 1st August, will be the ninth intake for the college. Students need no prior qualifications or experience to commence Year One and can study full or part-time. Those who have some horticultural background can go straight into Year Two. An added appeal of the course is that all fees are under $500, and full time students are eligible to apply for a loan or allowance through Studylink. Course Director Bill Martin says it works well to start the course year in the spring. “The organic horticulture course is all about growing so we want to start the course in spring when it is the right time to begin planting.” Year One students get plenty of hands on training in subjects such as sowing and planting organic crops, soil management and composting. The Year Two students have the option of using land and facilities on the Biological Husbandry Unit (BHU) Farm to grow and sell their own certified produce – a semicommercial venture that gives students a real taste of organic horticulture as a business. The students grow vegetables under the guidance of a mentor and sell them at a weekly stall at Lincoln University “The Year Two programme gives the students experience in a commercial environment without any risk. It’s the icing on the cake for a lot of the students here,” says Bill Martin. As well as the year-long organic horticulture courses a distance (correspondence) programme in organics is also available. The Organic Training College is located at the Biological Husbandry Unit at Lincoln University. There are 10 hectares of certified organic land as well as greenhouses, tunnel houses and research areas. Students selling their organic produce, Lincoln University. Organic Training College Learn from the experts Start a career in organics. Reduce your footprint and produce a regular supply of your own fruit and vegetables Programme Information college@bhu.org.nz www.bhu.org.nz | 03 3253684 Courses • Organic Distance Programme Part time 1 year, enrol anytime • Year 1 Introduction to Organics 44 weeks, starts August 2016 (Lincoln Campus) • Year 2 Applied Organics 46 weeks, starts August 2016 (Lincoln Campus) All fees under $500
Yo, delicious yoghurt tre •More tasty bites, p20 NOR’WEST NEWS Tuesday May 3 2016 17 tasty bites Yo, delicious yoghurt treats BANANA YOGHURT CREME BRULEE A culinary blow torch should be used to transform the sugar into the toffee topping. Ensure the blue flame of the blow torch is right on the sugar so it crackles quickly. Make the yoghurt according to the instructions on the packet. A quick and yummy brulee. – Serves 4 INGREDIENTS 1 large banana, peeled and thinly sliced 1½-2 cups thick & creamy creme brulee yoghurt (I used Hansells) ½ cup sugar METHOD Place the banana in 4 singleserve heatproof ramekins or small souffee dishes. Add the yoghurt. Smooth the top. Sprinkle evenly with the sugar. Using a blow torch, heat the sugar until it turns to toffee. The brulees may be refrigerated for up to an hour before the toffee starts to dissolve. IF YOU leave cow’s milk at 44C for a day or so you will get a velvety curd created by friendly bacteria causing fermentation and coagulation. Voila — you have yoghurt. However, with commercially prepared yoghurt, nothing is left to chance. Essential live bacteria or active cultures, and lemon Lactobacillus rind. bulgaricus and Streptococcus Fold in the flour until just combined. It should still be a thermophilus, are deliberately added to milk in monitored Pour into the prepared pan. amounts. These bacteria Bake for 1 hour create or until a a lactic acid medium skewer inserted your in the centre comes out clean. Cool in the intestine that aids pan. in the absorption of protein, calcium the icing sugar with enough and iron. yoghurt to make it easily I like to makespreadable. my own Add the vanilla essence. yoghurt using the Spread pouches over the cake. of Best powdered yoghurt — they store the refrigerator. easily in the pantry. Just combine them with water and leave to stand overnight in a yoghurt maker — the one that looks like a vacuum flask. Tangy yoghurt helps reduce the richness of liquid or whipped creams — stir in one or two tablespoons of yoghurt per cup of cream. Also, mix equal parts mayonnaise and yoghurt for an easy vegetable dressing; combine yoghurt with fruit puree, sweetened if desired, and freeze in ice block moulds. LEMON YOGHURT CAKE INGREDIENTS 1 cup each: canola oil, caster sugar 2 eggs 1 cup thick, plain yoghurt 1 tsp finely grated lemon rind 2 cups self-raising flour ½ cup mixed dried peel Yoghurt Icing: 1 cup sifted icing sugar ¼-⅓ cup plain yoghurt ½ tsp vanilla essence METHOD Preheat the oven to 170 deg C. Lightly oil and line the base of a 21-23cm springform cake pan with baking paper. Beat the oil and caster sugar until light. Whisk in the eggs, one at a time. Mix in the yoghurt little lumpy, similar to a muffin mixture. Fold in the dried peel. To prepare the icing, combine stored in a covered container in BANANA YOGHURT CREME BRULEE A culinary blow torch should be used to transform the sugar into the toffee topping. Ensure the blue flame of the blow torch is right on the sugar so it crackles quickly. Make the yoghurt according to the instructions on the packet. A quick and yummy brulee. YOGHURT CHICKEN CURRY – Serves 6 INGREDIENTS Sauce: 2 Tbsp canola oil 1 tsp cumin seeds 1 medium onion, diced 2 bay leaves 400g can whole plum tomatoes in juice 4 cloves garlic 3cm piece root ginger, peeled 1/2and cup chopped sugar 2 small chillies, seeded ½ tsp each: ground turmeric, METHOD paprika Chicken: 1kg skinned and Place the banana in 4 singleserve heatproof ramekins or small souffee dishes. Add the yoghurt. Smooth the top. Sprinkle evenly with the sugar. Using a blow torch, heat the sugar until it turns to toffee. The brulees may be refrigerated for up to an hour before the toffee starts to dissolve. — Serves 4 YOGHURT CHICKEN CURRY INGREDIENTS Sauce: 2 Tbsp canola oil 1 tsp cumin seeds 1 medium onion, diced 2 bay leaves 400g can whole plum tomatoes in juice 4 cloves garlic 3cm piece root ginger, peeled and chopped 2 small chillies, seeded 1/2 tsp each: ground turmeric, paprika boned chicken thighs, halved 2 red-skinned potatoes, cut into 2.5cm cubes 1 tsp honey ¼ cup thick and creamy Greek yoghurt METHOD Heat the oil on medium in a large, non-stick saucepan. Stir in the cumin seeds until they darken slightly. Add the onion and bay leaves and cook until the onion is soft. Meanwhile, drain the tomatoes reserving the juice. Place the tomatoes in a METHOD blender with the garlic, ginger, chillies, turmeric and paprika. Blend until smooth. Add to the onion mixture and simmer for 5 minutes. Add the chicken and potatoes. Simmer for 5 minutes. Make the tomato juice up to 1 cup with water and add to the chicken with the honey. Simmer, uncovered, for about 20 minutes, until the potatoes and chicken are cooked. Stir in the yoghurt and serve. Great topped with Heat the oil additional medium yoghurt inand achopped large, coriander. non-stick saucepan. Stir in the cumin seeds until they darken slightly. Add the onion and bay leaves and cook until the onion is soft. Meanwhile, drain the tomatoes reserving the juice. Place the tomatoes in a blender with the garlic, ginger, chillies, turmeric and paprika. Blend until smooth. Add to the onion mixture and simmer for 5 minutes. Add the chicken and potatoes. Simmer for 5 minutes. Make the tomato juice up to 1 cup with water and add to the chicken with the honey. Simmer, uncovered, for about 20 minutes, until the potatoes and chicken are cooked. Stir in the yoghurt and serve. Great topped with additional yoghurt and chopped coriander. — Serves 6 VENISON WITH YOGHURT SAUCE This is an unusual combo, but it’s delicious.
Page 1 and 2: FREE INVITING TUESDAY MAY 3 2016 37
Page 3 and 4: NOR’WEST NEWS Tuesday May 3 2016
Page 15: NOR’WEST NEWS Tuesday May 3 2016
Page 19 and 20: 2 [Edition datE] NOR’WEST NEWS Tu
Page 21 and 22: [Edition datE] NOR’WEST NEWS Tues
Page 23 and 24: NOR’WEST NEWS Tuesday [Edition Ma
Page 29 and 30: PROUDLY PROUDLY CHRISTCHURCH CHRIST

Nor'West News: May 03, 2016

Create successful ePaper yourself

Delete template?

Save as template?