The Marist Kitchen - new cookbook is buildling school classrooms

THE MARIST COOKBOOK

Marist Catholic School Herne Bay is a small local primary school of 200 students who live primarily in the Herne Bay, Ponsonby, Grey Lynn and surrounding areas. With the school role growing they are raising money for our 2 new classrooms by creating The Marist Kitchen cookbook.

"The cookbook captures the essence of Marist through the sharing of our families’ favourite recipes. It celebrates Marist’s wide cultural diversity, our warmth and our spirit. Every recipe will have a story behind it and have meaning to Marist families and our local food community.

We’ve gathered together more than 90 delicious recipes drawn from as far afield as Argentina and the Philippines along with many Pasifika recipes and good old kiwi family favourites. We’ve even got recipes from Ray McVinnie, chef Robert Oliver, Taste Magazine food writer Luca Villari and Dr Libby Weaver.     

Each recipe has been tested to ensure it encapsulates the key elements of Fresh, Simple, Achievable and Delicious.

We’ve pulled together a tight team of Marist School parents with a range of skills to produce a fantastic cookbook.

Stephen Robinson, a highly regarded professional photographer, has donated his services and we are excited by his vision. We also have on board talented graphic designers Stacey Betts & Mark Morrissey".

This is an excellent book both in terms of professional production values, (gorgeous colour photography), and also in regards the wonderful selection of recipes. Home cooking for everyone. And what a good cause.. 
I express my admiration and congratulations to the team who put The Marist Kitchen together.

The cookbook is being sold through local bookshops and is also available at www.maristschoolcookbook.co.nz - $34.99

The publishers have kindly allowed me to reproduce below one of the recipies from the book for you to try. I have made this dish and can warmly recommend it.

Chicken Biryani

This is a recipe our family tried over a year ago and have never looked back. Great as a main meal or put on the table as an accompaniment. Super healthy for the family with only 8 grams of fat and 5 grams of sugar - it’s still full of Indian flavours.

Ingredients:

Oil spray

300 g chicken breast

1 onion (thinly sliced)

1 clove garlic, crushed

3 teaspoons korma paste

½ cup of rice

1 ½ cups of beef stock

180 g cauliflower, cut into small florets

¼ cup frozen peas (40g)

¼ cup coriander leaves (10g)

2 tablespoons low fat natural yoghurt (20g)

Method

Spray a large saucepan with oil and heat over medium-high heat. Add chicken and cook, stirring occasionally, for 3 minutes or until browned. Transfer to a plate.  Add onion and garlic to the same pan. Cook, stirring often, for 3 minutes or until it starts to soften. Return chicken and add curry paste. Cook, stirring constantly, for 1 minute.  Add the rice and stir to coat in spices. Stir in stock and season with freshly ground black pepper. Scatter cauliflower and peas on top.

Cover and bring to the boil. Reduce heat to low and simmer for 12 minutes. Remove from heat and stand, covered, for 3 minutes to continue to steam.  Divide between dishes. Sprinkle with coriander leaves and serve with yoghurt to dollop on top.

Shared by the Barrington Family

Prep Time: 15 minutes

Cooking Time: 25 minutes

Serves: 4-5