Auckland Grammar School has released its first cookbook, an ambitious idea conceived over lunch in New York. Cleverly launched in time for Father's Day, A Taste of Grammar was collated by expat Old Boy Anthony Hoy Fong, the school's most famous culinary figure, who met with headmaster Tim O'Connor eight months ago in the Big Apple. The book was a big project. Anthony received 300 recipes from parents, students, old boys, teachers and housemasters, which had to be pared down to 150 recipes to coincide with 150 years of Grammar education. The cookbook is available online at ags.school.nz.
Ingredients
| 3 sheets | Flaky pastry, frozen, New Way brand is vegetarian (Main) |
| 1 small | Onion, finely diced |
| 250 g | Cottage cheese, or 1 packet firm tofu, drained and pressed with heavy plates for 15 minutes (Main) |
| ½ cup | Pecans, or walnuts, toasted for added flavour |
| 1 | Egg, optional |
| 1 tsp | Dried oregano |
| 2 cloves | Garlic, crushed |
| ½ cup | Breadcrumbs |
| 1 cup | Rolled oats |
| 1 serving | Milk, for brushing |
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Directions
- Heat the oven to 180C. Line a large baking tray with baking paper or lightly grease.
- On a lightly-floured bench top, lay out pastry sheets to thaw. Place remaining ingredients (except milk), in a food processor and process until smooth.
- Cut pastry sheets in half to make 6 pieces. Divide the filling into 6 portions and lay each along the edge of a pastry piece. Brush the opposite end of the pastry with milk and roll up into a long sausage shape. (The milk helps the pastry edges to seal.)
- Cut each of the long sausage rolls in half, then each half into 3. Prick each portion with a fork and brush the top with milk. Place on baking tray and place in the oven. Bake for 25-30 minutes or until golden brown. Check just before end of cooking as they can overcook easily. Serve hot with your favourite sauce.
