IMAGE OF 2019 DAWN SERVICE

HONOUR A LOVED ONE

Leading up to this year's ANZAC Day we invited our community to honour the memory of a loved one, as there was no service we could not follow the traditional laying of the wreath ceremony where all persons in attendance would be invited to place an item of remembrance. Here are the images that were supplied. These have also been shared on our Facebook page and are being shared individually on Instagram.

10AM COMMEMORATIVE SERVICE

Go to our Facebook page to view a special commemorative service comprised of images and film from previous ANZAC Day services.

 

 

ANZAC DAY RECIPES

Jason’s ANZAC Biscuits

Makes 25 Biscuits

Ingredients

  • 2 CUPS (180gm) ROLLED OATS
  • 1 CUP (150gm) PLAIN FLOUR
  • 2/3 CUP (150gm) CASTER SUGAR
  • ¾ CUP (60gm) DESICCATED COCONUT
  • 1/3 CUP (115gm) GOLDEN SYRUP
  • 125gm UNSALTED BUTTER, CHOPPED
  • 1 TEASPOON BICARBONATE OF SODA
  • 2 TABLESPOONS HOT WATER

 

METHOD

Step 1.

Preheat oven to 160.c. Place the oats, flour, sugar and coconut in a large bowl and mix to combine. Place the golden syrup and butter in a saucepan over low heat and cook, stirring, until the butter is melted. Place the bicarbonate of soda and water in a small bowl, mix to combine and add to the butter mixture.

Step 2.

Pour the butter mixture into the oat mixture and stir until well combined. Spoon heaped tablespoons of the mixture onto baking trays lined with non-stick baking paper and flatten into 7cm rounds, allowing room to spread. Bake for 10-12 minutes or until deep golden. Allow to cool on baking trays for 5 minutes before transferring to wire racks to cool completely.

 

Jason’s Gunfire Breakfast Stew

 

To serve 6 people

 

Ingredients:

1kg diced beef (1.5cm cubes)

20ml oil

200gm brown onion

200gm celery

200gm carrot

200gm chat potatoes

35gm crushed garlic

200gm crushed or fresh tomatoes

1 x tablespoon mixed herbs, 3 x sprigs of fresh thyme, 10gm Cracked black pepper

100mls Red wine, 1.2 litres water

120gm gravy powder and a touch of water.

 

Step 1. 

Cut onions, celery, carrots, potatoes into big chunks (store potatoes in water to avoid them going brown) 

 

Step 2.

Measure out all other ingredients.

 

Step 3.

Heat a pot large enough for all ingredients to fit in, start by adding your oil, diced beef, onions, garlic, celery, carrots herbs, and cracked pepper.  

 

Step 4.

Continue to cook until beef is browned a little then add the red wine to de glace all the flavours in your pot, now add tomatoes and water, Allow to boil on high heat for about 2 hours 15 minutes (check to make sure water level stays above ingredients, just)  

 

Step 5.

Add strained potatoes, boil for an extra 30 minutes check beef and potatoes are al dente, then your stew is ready to thicken, take your gravy powder and mix with a touch of cold water to make a paste add to the pot until you reach your desired thickness.

 

Step 6.

Check the seasoning, and add some salt and pepper as needed. 

 

Bon appetite!

TOP