St John's College JCR

Dear all,

The Sports sub-page has been made into a main page with many subpages off it. Thanks to our Sports Reps (Jenny Smith and Valery Charachon) as well as many sports teams for providing us with pictures. More are to come, especially for rowers whose page has yet to have materials provided.

The welfare pages are now nearly all up to date, with the Liberation and International page currently being created. The whole welfare page system and provisions has been updated. Thanks to Louise Chegwidden and Rohan Hazell (Welfare Officers), Katy Haigh (Women’s Officer) for liaising with our liberation reps to provide material for this.

The Democracy page has been updated by me, along with an updated Standing Policy last done in January 2014 and an updated Constitution from October 2014. The annual Constitutional Amendment summary items have been created for 2014 and 2015. A new 2016 section has been created in the meeting minutes/agendas page in anticipation of the coming term. Under this, the committee page is being updated with pictures and text being provided for by the officers. The Reps page is now up to date and includes our Sports Reps.

The DVD Collection and Room Database has been fixed by Marius Gavrilescu (Computer Rep) and I would like to thank him for removing lots of malware and other suspicious coding items from this website, as well as assisting in adding menus, changing website appearances. His help has been invaluable.

The remaining pages are soon to be updated when relevant committee members reply and provide more information or edit suggestions.

Hopefully the website will be fully updated by the start of Hilary 2016 and if you have suggestions for improvement or corrections to flag then please send a message to [email protected] to report them.

With season’s greetings,

Alastair Graham

(JCR Secretary)

 

For ease of linking: Vacation residence form Long Vacation 2015

[EDIT 15/8/13: The problems should now be resolved. Do get in touch if you encounter a broken part of the site. Thanks! -Andrew]
A problem with updating WordPress has temporarily broken the password-protected parts of the site.
Until we can get this fixed, I’m afraid the following pages are not available online:

• Agendas, Minutes & Results
• Charities
• DVD Collection
• Rooms Database
• The John Doe

Whether you’re a current or prospective student, if you do want any info not available here please don’t hesitate to contact us.

Kthnx,
Andrew
JCR Secretary

 

So, its the end of term……

No recipe from me this week, just a quick overview of welfare at the moment:

-Applications for freshers week comity are now open, if you want to apply, see the email from Jen, or the post on Facebook.

-Wine down is this Wednesday! Come along for a more sophisticated Tommy-White tea, and a glass or two of wine.

-For those men out there, the second men’s lunch of term is this Tuesday! I look forward to seeing you there!

 

Otherwise, all that is left to say is, good luck to all those with Mods/Exams, and have a good Easter Vac!

 

Tom

My mother was up this weekend, and with her came a wealth of baking recipes:

Ridiculously Simple Banana Bread

- 300ml flour

-1 teaspoon baking powder

-2 eggs

-125ml oil

-250ml sugar

-2 ripe bananas, mashed

-50ml chopped walnuts (if you can get them)

 

Sift together the flower and baking powder. Mix the other ingredients separately, and then add to the flower, stirring until well blended. Pour into a greased baking pan and bake in an oven 180°C for 1 hour.

Done! Quite literally ridiculously simple, and very tasty to boot! The bananas can be anywhere from just edible ripe, to slightly past it. As long as they are not moldy, this is a fantastic way to use up those extra 6 bananas you thought would be a good idea at the time, but really didn’t need to buy…! (Not personal experience……. Honest…….)

 

 

 

A fantastically useful recipe to use up any leftover pasta from the night before.

 

Cold Pasta with Tomatoes and Spring Onions (for 2)

- 450g leftover pasta

- 6 spring onions, trimmed and chopped

- 350g ripe cherry tomatoes

- 2 tablespoons wine vinegar

- 4 tablespoons olive oil

- salt

- black pepper, freshly gro

- fresh parsley and basil (or the dried kind if not available!)

 

Rinse the pasta in cold running water to separate the pieces and remove any lingering sauce. Chop the onions and tomatoes and place in a large serving bowl. Mix together with a fork the vinegar salt pepper and oil, and pour this into the serving bowl.

Drain the pasta thoroughly and add to the serving bowl, along with as much chopped basil and parsley as you can find. Toss the ingredients together and serve cold!

 

Fusilli with Olives, Anchovies and Capers (serves 2)

- Stoned black olives, 50g

- 4 Anchovy fillets, rinsed and dried

- 1 Tablespoon capers, rinsed

- 3 Tablespoons of olive oil

- 2 Sun dried tomatoes, finely chopped

- Dried pasta, 100g

- Freshly grated Parmesan cheese

Chop the olives and the anchovies, and add the capers. Add the capers Warm the oil in a pan and stir in all the ingredients except the cheese and the pasta. Warm everything through but don’t let it bubble (if the capers get too hot they tend to overpower things).

Cook the pasta, drain, and pour the sauce over the pasta. Gently stir the sauce through, and serve with ample Parmesan!

I thought that this week I would revisit Mr Slater’s fantastic little book, and give you a lovely little recipe:

 

Blue Cheese Pasta (for two)

-225g dried pasta (anything will do, but it works well with ‘non spaghetti’ varieties ie. penne, fusilli etc.)

-175g soft blue cheese

-50g butter, cut into small cubes

-fresh black pepper

 

Cook the pasta in boiling water until done (around 5-10 mins). Meanwhile, mash together the cheese and butter in a large serving bowl.

When the pasta is done, drain it and toss it with the cheese and butter in the serving bowl, give it a good grind of fresh black pepper and enjoy!

 

Yes, it is that ridiculously simple! I found a fork will suffice for the mashing/ tossing, and that it goes well with a nice salad!

Sandwich time!

 

This past week I have had a few requests for things that don’t require particular culinary talent, or, as in the case of front quad, a kitchen…

So this week everything is from Tesco’s, I wanted to make it as easy as possible. However, almost all of theses ingredients can be purchased from a good deli, either Taylors across the road, or the few in the covered market:

 

- First off, the bread. There is, in my mind, no substitute for a good old fashioned fresh baked granary loaf (£1.00-£1.50), still warm from the oven such that the butter melts! But, I know that this isn’t always practical, many a time I have got a full loaf, only to make toast with it on Monday and find it stale on Tuesday. I more often than not plump for a Hovis multi-grain granary loaf. My favorite being ‘7 seeds original’, at just shy of £1.50 it’s not as cheep as a standard white loaf, but the extra cost is by far worth it!

 

- Cheese fillings can be improved with a simple pickle. It sounds obvious, but you would be surprised how many times I have forgotten! The cheese itself, being the main attraction, can really make or break it for me. There is no comparison between tucking into a deliciously tangy mature cheddar and tomato sandwich, and two slices of bread surrounding a lifeless piece of mousetrap cheddar. Blue cheeses are generally to be avoided when it comes to the sandwich department. French soft cheese (Brie/Camembert) go really well with a little salad. And don’t forget Elemental, Edam & Jarlsberg! All these cheeses cost around £1.00-£2.00 for a decent chunk, or a pre-sliced packet.

 

- Meat is a common sandwich filling, from straight sandwich ham, to the more exotic cured European meats. My favorite meats to fill a sandwich are European spiced sausages, (pepperoni, salami, chorizo etc.) As a replacement for ham, I discovered the eastern European meats section of Tesco’s, and all the wonders they stock. ‘Sopocka’ is a delightfully flavored ham, perfect for a light lunch, but in generall, all the meats in that section (across the isle from the cheeses in the local Tesco metro) are great!

 

If you have access to a frying pan & toaster and have a few minuets to spare, this is a fantastic little variant on a cheese sandwich:

 

Melted Cheese Sandwich (for 1, serve with crisps/ a piece of fruit, eat hot!)

- 2 slices of bread, toasted and buttered on both sides

- a few slices of good, mature cheddar cheese

- a lettuce leaf or two (enough for the sandwich)

- a good teaspoon of caramelised onion chutney

Construct the sandwich, order doesn’t really matter, but I always think they taste better when the chutney and the cheese are on the same side of the lettuce. Pop the sandwich into the frying pan and heat over a medium heat, turning it over every few minuets. The aim is to melt the cheese whilst not burning the bread! Its easier than it sounds and shouldn’t be a problem if you maintain the flipping and don’t bee to inpatient with the heat!

Once the cheese is sufficiently oozy, take it off the heat, slice in half, and enjoy!

 

 

 

So, it’s Sunday again!

This week I decided to go for a simple recipe, though nice none the less.

Chorizo and chicken [Serves 1] (serve with any pasta, lovely on spaghetti, anything will do!):

- Handful of chorizo, coarsely diced

- Chicken breasts cut into thin strips/chunks

- Half a medium onion, diced

- 1 clove of garlic, crushed

- 2-3 tbsps of olive oil

- 3 medium tomatoes diced

So fry the onion in the oil over a medium heat until translucent, for around 5 mins. Add the garlic and quickly cook, being careful not to burn. Add the chorizo and heat for a few minutes until starts to brown. If the chorizo is already cooked, there is no need to cook it otherwise cook it through. The aim is to get some of the spice/flavour into the oil for the chicken.

Throw in the chicken and cook through, coating it in all the lovely chorizo oil. When the chicken is done, add the tomatoes, bring the juices to the boil on a low heat and simmer for a few minutes until reduced to a paste like consistency.

Serve over pasta with a good Spanish lager or a glass of dry white wine and enjoy.