A Taste of the Taieri Cookbook

A Taste of the Taieri Cookbook An Outram School Fundraising Initiative - A palatable journey down the Taieri River from the Styx to Taieri Mouth in a quality coffee table style cookbook.

A Taste of the Taieri
An Outram School Initiative
From the Styx to Taieri Mouth, let the journey begin…
The landscape is breath taking, the colours are vibrant, the people are humble and the tastes are mouth-watering. What better way to preserve all this flavour than to document this palatable journey in a quality coffee table style cookbook – one that tells the tasteful story from the Styx to Ta

ieri Mouth. This cookbook will be the pride and joy of any kitchen, telling a tale, season to season, starring the recipes and stories of the people who farm the land, showcase the landscape and offer delicious meals to paying customers. From succulent winter roasts to juicy fresh berry summer sorbets. From home grown honey to home kill beef. From decadent lemon sponges to hearty venison stews, this book will have it all, tell it all, show it all. It will take you on an insightful journey of the people, the businesses, the produce. From the depths of the earth to the fruitful pickings from the orchard, from the game in the forests to the salmon in the river, this book will showcase the best of best
– The best of The Taieri!

Friends of Outram School are once again organising their House and Garden tour. Tickets will be available at the school ...
14/11/2021

Friends of Outram School are once again organising their House and Garden tour. Tickets will be available at the school office, Rosy Posy and Topiary Cafe from later today.

The ‘A Taste of the Taieri’ team is excited to be selling our cookbooks at one of the beautiful homes. Our first outing in a couple of years!!

Cookbooks are $45 each. Please bring cash.
We can’t wait to see you all.

🌸🪴🏡 SAVE THE DATE 🏡🪴🌸

(Tickets available next week)

Merry Christmas to all 🎄
25/12/2019

Merry Christmas to all 🎄

1 day out from Christmas,
'A Taste of the Taieri' gave to me,
A delightful gingerbread recipe.

GINGERBREAD MEN
We also sold gingerbread baking jars as a cookbook fundraiser. -Merry Christmas from the Cookbook Committee.

125g butter, softened
1/2 cup golden syrup
1 egg yolk
2 1/2 cups plain flour
1/2 cup soft brown sugar
1 tbsp ground ginger
1 tsp mixed spice
1 tsp baking soda

Beat the butter, golden syrup and egg yolk until creamy and smooth.
In a separate bowl, sift the remaining (dry) ingredients.
Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Knead into a ball, wrap and chill for 20 minutes.
Preheat the oven to 170 degrees. Line two baking trays with baking paper.
Roll out the gingerbread dough to about 3mm. If it's sticky, roll between two sheets of baking paper.
Use a cookie cutter to make the gingerbread men. Transfer to the baking trays and bake for 10-15 minutes until golden and set.
Ice and decorate when cold.

Please feel free to SHARE this recipe.

Merry Christmas to all 🎄
25/12/2019

Merry Christmas to all 🎄

2 days out from Christmas,
'A Taste of the Taieri' gave to me,
A yummy scrummy fudge recipe.

GINGER, WALNUT AND WHITE CHOCOLATE FUDGE
This is the best fudge ever! It is great to make to give as gifts, for bake sales, work shouts, or just because. This recipe makes a lot, so there is always some to give away and some to keep. I make it for Christmas, birthdays and as a thank you, but mostly for my workmates. – Urquhart family.

1 cup crystallised ginger, chopped
1 cup fresh walnut pieces
2x 400g cans sweetened condensed milk
2 cups soft brown sugar, firmly packed
250g butter
100ml liquid glucose syrup
3 tbsp golden syrup
400g white chocolate, chopped
1 tsp vanilla essence

Spray a 20x30x4cm tin with baking spray and line with baking paper. Sprinkle the ginger and walnuts evenly over the base of the prepared tray.
Place the condensed milk, sugar, butter and syrups in a large, heavy-based saucepan and stir over a medium heat until the butter melts and the sugar dissolves. Bring to soft-ball stage (116 degrees) and boil gently for about 6 more minutes until it becomes very thick and changes colour to a dark caramel brown. Stir often to prevent it catching on the bottom. Remove from the heat and let stand until the bubbles subside. Stir in the chocolate and vanilla essence and continue stirring until melted and smooth.
Pour the fudge over the ginger and walnuts and smooth the surface. Cool to room temperature (about 3 hours), then put in the fridge to set. Cut into squares. It will keep in an airtight container in the fridge for up to 6 weeks.

TIP: You can use a packet of M&Ms instead of ginger and walnuts. Liquid glucose can be purchased from delis, supermarkets and pharmacies. ‘Soft ball’ is a way of testing if the fudge is ready when you haven’t got a thermometer. The fudge will form a soft ball when dropped into cold water.

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3 days out from Christmas 🎄 Enjoy!
22/12/2019

3 days out from Christmas 🎄
Enjoy!

3 days out from Christmas,
'A Taste of the Taieri' gave to me,
A proud Australasian recipe.

ANZAC BISCUITS

100g butter
1/4 cup golden syrup
1 tsp vanilla essence
1 cup sugar
1 cup rolled oats
1 cup desiccated coconut
1 cup plain flour
1/2 tsp baking soda
2 tbsp warm water

Preheat the oven to 160 degrees.
Melt the butter in a large saucepan. Add the golden syrup and stir until blended.
Take off the heat and add the next five ingredients to the saucepan.
Stir everything together and then add the baking soda dissolved in the water.
If the mixture seems too crumbly to shape easily, add 1-2 tbsp of extra water.
Using your hands, shape into walnut-sized balls. Place on a lined baking tray. Press down lightly.
Bake for 10-15 minutes, until evenly golden brown.

Please feel free to SHARE this recipe.

4 days out from Christmas 🎄 Enjoy!
21/12/2019

4 days out from Christmas 🎄
Enjoy!

4 days out from Christmas,
'A Taste of the Taieri' gave to me,
A good ol' Kiwi slice recipe.

LOLLY CAKE
We sold lolly cake baking jars early last year as a cookbook fundraiser. The beautiful colours of the fruit puffs certainly caught the eye. - Cookbook Committee.

100g butter
1/2 can condensed milk
1 packet malt biscuits, crushed
1 packet or 180g Fruit Puffs or Eskimos lollies, chopped
coconut

Melt butter and condensed milk over a low heat.
Remove from the heat and stir malt biscuits and lollies through the mixture.
Sprinkle coconut in the bottom of a slice tin.
Press the lolly mixture into the tin. Sprinkle more coconut on top.
Refrigerate until set.

Alternatively, make mixture into a log or truffles.

Please feel free to SHARE this recipe.

5 days out from Christmas 🎄 Enjoy!
20/12/2019

5 days out from Christmas 🎄
Enjoy!

5 days out from Christmas,
'A Taste of the Taieri' gave to me,
A versatile fritter recipe.

CORN FRITTERS
Great for brunch, lunch or an easy evening meal. - Cuthill family.

1 can corn kernels or 2 cups fresh or frozen corn
1 small tomato
2 tbsp bacon bits or cooked bacon, chopped
1 tbsp Parmesan cheese
1/4 cup tasty cheese, grated
1 large egg
salt and pepper
1/2 cup flour
oil for cooking

Mix together the first seven ingredients.
Gradually add flour until the ingredients blend together.
In a frying pan, heat oil and fry spoonfuls of the mixture until golden brown on both sides.

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6 days out from Christmas 🎄 Enjoy!
19/12/2019

6 days out from Christmas 🎄
Enjoy!

6 days out from Christmas,
'A Taste of the Taieri' gave to me,
A 'make the kids smile' recipe.

CHOCOLATE SLAB SLICE
You can choose any lolly combination you like. I use rice bubbles to give it more bulk. – Newell family.

200g dark chocolate
2 cups rice bubbles
350g white chocolate
½ cup Maltesers
½ cup crispy M&M’s

Lightly grease a 23x23cm slice tin, or similar.
Melt the dark chocolate until smooth and then mix in the rice bubbles until combined. Press the mixture into the greased tin. Cool slightly.
Melt the white chocolate until smooth then pour over the base.
Top with the lollies and refrigerate. Cut or break into pieces.

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7 days out from Christmas 🎄 Enjoy!
18/12/2019

7 days out from Christmas 🎄
Enjoy!

7 days out from Christmas,
'A Taste of the Taieri' gave to me,
A traditional winter Christmas recipe.

EGG NOG/KID NOG
This is a recipe we make with Dad every Christmas Day, but it is equally good for midwinter Christmas celebrations. We make both Egg Nog for the mums and dads, and Kid Nog for the children. It wouldn’t feel like Christmas Day without it. – Grace family.

4 egg yolks
400g can condensed milk
2 tsp vanilla extract
4½ cups milk
4 egg whites
vodka or brandy to taste (omit this for Kidnog!)
nutmeg, finely grated (or powdered)

Beat the egg yolks until thickened and light.
Gradually stir in the condensed milk, vanilla extract and milk.
Place in a serving bowl.
Beat the egg whites until stiff, then gently fold into the milk mixture.
Stir in the alcohol (if using).
Garnish with finely-grated nutmeg.

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8 days out from Christmas 🎄 Enjoy!
17/12/2019

8 days out from Christmas 🎄
Enjoy!

8 days out from Christmas,
'A Taste of the Taieri' gave to me,
Another fantastic biscuit recipe.

CHOCOLATE CHUNK OAT BISCUITS
These biscuits are a great alternative to standard chocolate chippies. We love the oats in them. - Newell family.

250g butter, softened
3 tbsp sweetened condensed milk
¾ cup sugar
1½ cups flour
1½ cups rolled oats
1 tsp baking powder
200g dark chocolate, roughly chopped

Preheat the oven to 180 degrees.
Line two baking trays with baking paper.
Beat the butter, condensed milk and sugar together until light and creamy.
Add the flour, oats, baking powder and chocolate chunks.
Flatten spoonfuls on a tray and cook for 15-20 minutes until golden brown.
Cool and store in an airtight container.

Please feel free to SHARE this recipe.

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