Nor'West News: September 24, 2019

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18 Tuesday September 24 2019 Latest Canterbury news at starnews.co.nz NOR’WEST NEWS highlights World Scholars Cup In August this year we sent one Junior and one Senior team to Sydney to compete in the global round of The Worlds Scholars Cup. Both teams qualified through the regional round held in Christchurch. There are six subject academic challenges: Arts, Social Science, History, Science, Literature, Special Area - in this case Unsolved Mysteries. These are subjects that students studied before the event. The seniors did particularly well in these. Team medals are for Collaborative Writing, Debating and combined Academic and Scholars Bowl General Knowledge. All students achieved at a very high level in this competition which was attended by students from 28 countries. Both teams qualified for The Tournament of Champions to be held at Yale University in November. Cantamath Competition - Wednesday 28 August 2019 Our Year 10 top team won the competition and scored 100 points getting all the questions correct. Our Year 9 team placed second. Fifty-six teams in all competed. Well done to the students involved and the staff of the Mathematics Faculty. Overall, Burnside High School has won three out of the four Canterbury Maths Association trophies this year, a great effort. From left to right: Cole Stevens, Helaman Hatcher, Mark Change, Tim Fisher-Taylor NZSS Golf Team Championships Final in Cromwell - 2 September 2019 Burnside High School Mixed Team - 2nd place NZSS Table Tennis Team Championships in Tauranga 2-3 September 2019 A Grade Teams Event Burnside High School 'A' Team - 1st place Third year in a row winning this title. From left to right: Conor McCullough, Olivia Wang, Lucia Guo, Jai Bartlett, Ameya Raut Cycling News The 2019 UCI Junior Track Cycling World Championships were held in Frankfurt, Germany, from 14-18 August this year. One of our Year 13 students, Sami Donnelly, competed in the 3000 metres Teams’ time trial event. The team came a very respectable second, missing out on gold to Italy by a mere .007 of a second! Two silver medals for Sami in two years. Congratulations! Sami Donnelly on the left From left to right: Amy Weng, Jasmine Clancy, Yuki Miya, Hayato Miya NZ Age Group Championships in Cromwell - 4-6 September 2019 Womens’ U17 – Amy Weng, 17th Womens’ U15 – Jasmine Clancy, 14th Mens’ U17 – Hayato Miya, 2nd Mens’ U15 – Yuki Miya, 4th NZSS Table Tennis Individual Championships - 4 September 2019 U19 Girls Champion - Jiayi Zhou (gold medal) U19 Girls Runner-Up - Avon Liu (silver medal) U19 Boys Runner-up - Sang-Yong Park (silver medal) U19 Boys 3rd equal - Zak McKellar (bronze medal) From left to right: Jiayi Zhou, Sang-Yong Park, Avon Liu Burnside High School | Greers Road, PO Box 29 677, Christchurch 8540 Telephone: 358 8383 | Website: learn.burnside.school.nz
NOR’WEST NEWS Latest Canterbury news at starnews.co.nz Tuesday September 24 2019 19 Tasty Bites American dessert to top off Kiwi main This well-known Florida dessert can be made even better with a box of fresh New Zealand limes Lime Pie Serves 8-10 Ingredients 250g digestive biscuits, well crushed 100g butter, melted Filling 390g sweetened condensed milk 4 egg yolks 1 tsp lime zest ½ cup fresh lime juice Pinch of salt 300ml cream, whipped Equipment 20cm pie dish Directions Heat the oven to 180 deg C. Begin by crushing the biscuits to a fine crumb. Add the melted butter and mix well so all the crumbs are coated in the butter. Press firmly into the pie dish covering the sides. Bake for 15min. Remove and cool. To make the filling, mix the condensed milk with the egg yolks, lime juice and zest. Mix thoroughly and pour into the prepared pie crust. Bake the pie for 15min or until set. Remove from the oven and cool completely. Refrigerate for at least 4 hours, but preferably overnight. When ready to serve, traditionally it is covered with cream or you can serve it alongside if desired. The pie is a great way to top off a classic South Island main with meat and three veg Venison fillet Serves 4 Ingredients 850g venison fillet 500ml extra virgin olive oil 2 sprigs rosemary 1/2 head cauliflower 1 litre cream 8 heads bok choi 100ml tamari or soy sauce 250g carrots 500g agria potatoes 2 litres beef stock 1 litre chicken stock 500ml red wine (pinot noir) Salt, butter and cooking oil Directions First cut the venison fillet into four 200g portions and marinate in olive oil and rosemary. Overnight is best, but for at least a couple of hours. Put stock and red wine in a pot and reduce until medium thickness and sticky, should have a deep meaty flavour. This may take an hour or so of rapid boiling/reduction. Slice potatoes as thin as possible and layer into a baking dish with a light sprinkle of salt every few layers. Bring cream to a boil and pour over potatoes, place in oven at 165 deg C for about one hour or until golden and cooked through. This can be set aside and reheated or served fresh. Peel carrots, toss in olive oil and season. These can cook in the oven with the potatoes, and should be golden and soft to the bite when finished. Boil cauliflower florets in salty water with a dash of cream or milk in the water to make it cloudy. Boil for 5-8min until soft, then blitz in food processor with a few spoons of butter and salt to taste until smooth. This can be easily reheated in a saucepan. Sear venison in cooking oil in a hot skillet then transfer to oven for 5min Saute bok choi in a hot pan and deglaze with tamari – that should steam the bok choi through and add a nice sticky glaze. Serve cauliflower puree, venison and jus (gravy) on one plate and the sides to share are served in separate bowls. Serve with red wine vinegar on the side to help cut through the gaminess of the venison. Don’t assume your smoke alarms are working. Push the button to check them this daylight saving weekend. FNZ0032_180x260
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Nor'West News: September 24, 2019

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