Pegasus Post: January 18, 2024

Thursday January 18 2024 7
A taste of the Med
continuing education
It’s never too
late for music
British chef Jamie Oliver’s latest
book is all about providing a
whole rainbow of simple meal
solutions and "deliciousness",
and getting it to people’s
tables with minimal fuss. With
summer just heating up, now
is the perfect time to dip into a
bit of the Mediterranean way of
life . . . and eating.
Feta filo turnovers
Serves 4
Ingredients
4 sheets of filo pastry
200g feta cheese
½ a bunch of marjoram (10g)
25g shelled unsalted pistachios
runny honey, to serve
Directions
Lay a sheet of filo on a damp tea towel
and brush lightly with olive oil.
Crumble a quarter of the feta across
one side of the pastry, leaving a 3cm gap
around the edges, and pick over a quarter
of the marjoram leaves.
Carefully fold over the filo, press the
edges to seal, then fold in half again,
pressing down gently to secure. Brush
lightly with olive oil.
Place a large non-stick frying pan on
a medium heat with a splash of olive oil,
add the filo parcel and cook for 2 minutes
on each side, or until golden and crisp,
then transfer to a serving plate.
Meanwhile, bash or roughly chop the
pistachios. Drizzle the parcel with honey
and scatter over a quarter of the pistachios.
Repeat with the rest of the ingredients,
serving each parcel as soon as it’s
ready.
Charitable Trust
DRIVER EDUCATION
Rogue ratatouille risotto
Serves 4
Ingredients
700g frozen chargrilled Mediterranean veg
300g risotto rice
1.2 litres chicken or vegetable stock
1 bunch of basil (30g)
100g goat’s cheese
Directions
Tip the frozen veg into a large, deep
pan on a medium-high heat with 2 tablespoons
of olive oil. Cook for 10 minutes,
or until soft, stirring regularly, then
remove half to a bowl.
Add the rice to the pan and stir for 2
minutes. Add a good splash of hot stock
and wait until it’s been fully absorbed
before adding another, stirring constantly
for 16 to 18 minutes, or until the rice is
perfectly cooked, adding extra splashes of
water, if needed.
Pick and finely slice most of the basil
leaves and stir into the pan with the reserved
veg, most of the goat’s cheese and
1 tablespoon of extra virgin olive oil, and
season to perfection.
Adjust the consistency so it’s nice and
oozy with a splash of boiling kettle water,
if needed.
Divide between plates, then scatter
over the remaining basil leaves and goat’s
cheese, to finish.
Are you an adult who learned an
instrument in your childhood but gave
up because it got too hard or life just got
busy? Or have you always wanted to learn
a musical instrument but never had the
opportunity? Well , it’s not too late!
The Christchurch School of Music, Te
Kura Puoro offers tuition in a wide range of
instruments and has lots of ensembles that
adults of all ages and stages can join. There
are orchestras, wind ensembles, a string
ensemble, concert band, jazz bands and
rock bands – something for everyone.
Our adult students tell us that getting
involved in music experiences in their later
years has been life changing. Learning
something new is good for the brain,
activating neural pathways, strengthening
motor skills and and bringing about a sense
of well-being. New and lasting friendships
are formed and there is always lots of
laughter.
Find out more at csm.org.nz or contact
us on office@csm.org.nz
LESSONS, ENSEMBLE, AND INSTRUMENT HIRE
IT’S NEVER TOO
LATE FOR MUSIC!
The Christchurch School of Music offers a
wide range of opportunities for adults to
learn a musical instrument and play in an
ensemble. Come along and join us – you
won’t regret it!
FOR ALL AGES
Enrol now for 2024!
office@csm.org.nz
csm.org.nz/enrol
or (03) 366 1711