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Salient. Newspaper of the Victoria University Students' Association. Vol 42 No. 7. April 9 1979

Cooking

Cooking

Evening Meals on Campus and Savoury Rice.

Having finally recovered from a severe bout of caevmcophobia (fear of campus evening meals) brought on by 3 years of heart bum, wind and other diabolic complaints caused by eating campus evening meals; I at least bring the unexpurgated account of what is happening on campus. In the name of justice truth and the Wellington Way (living off STB) I bring you the results of my infrequent thrusts into the gourmet heart of those most revered citadels the Restoration Cafe and the VUWSA Restaurant.

If you are on STB or working to support yourself at varsity eating at the Restoration Centre is going to be a real treat. It will have to be, you will only be able to afford to eat there once every 2 weeks for about $2.30 for a plate of goulash and rice (which at the outside costs $0.70 to produce) or a cheese and onion toasted sandwich for $0.50 (how much is a loaf of bread). I guess you pay for the view as well as the huge number of staff that seem to work there. Is this another attempt to reduce the unemployment rate?

The VUWSA Restaurant is cheaper, but nutrition wise, I can doubt that I would want to eat there more than once a week. For $1.20 you can buy a couple of fishcakes (largely potato), a large plate of chips and lettuce salad. However the side salad (of cheese, lettuce, cucumber, spaghetti) would be a meal in itself. Others have told me that the standards of meals vary somewhat.

Perhaps it is time for both students and staff and caterers on campus to get together and set a fixed tea break. (say 6.30-7.30). This would mean that caterers could cook for a certain time and not be forced to provide meals over a 2 or 3 hour period. It is possible for 2 people to provide a good evening meal on that basis for 100 people with a maximum of two hours work (I have done it.) — Salads could be combined with soup to give cheap and nutritious meals at an even lower cost However, in the meantime I will continue to leave an evening meal until I get home and eat fruit to stave off hunger pangs.

Savoury Rice

This is an easy meal with little or no preparation. I first used it when out tramping - its main advantage over stews is that is doesn't stick to the billy.

Things you will need (for about 4 people)

1¼ cups rice (brown rice is much the best - if you use white rice you will have to cook other vegetables first)
  • ½ teaspoon tumeric
  • 1 handful sultanas, currants, raisons
  • 1 teaspoon of salt
  • 1 large onion diced finely
  • several large carrots diced
  • 1 green pepper diced
  • 2 tins of sardines or about 0.25 kg fresh fish or mince or left over meat.
some herbs (try winter savory, oraganum, rosemary etc) anything else you fancy.

Put brown rice in a pot and cover with about an inch of water over rice. Bring to boil. Add all other ingredients except fish, put on lid and simmer without lifting lid for 40 minutes. Now add fish and simmer for a further 5 minutes. An accompanying green salad will balance this meal nicely. (White rice will only need 7 mins simmering.)

Ocean Commodities (corner Willeston and Victoria St's) is till the cheapest place in town for rice and beans of various sorts. Again, bulk buying is the best bet.