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Coasting : Issue 7 Jan 2010
18 central coast • new south wales A8632049-7Jan Ph 4384 1403 Recreation Area Wilson Rd Terrigal www.clubterrigal.com.au "ROLL UP AT THE BOWLO" ATM available BISTRO @ the BOWLO Open 7 Days New! Enjoy a range of both Asian & Western style cuisine. Catch up with friends over coffee & cake. $6.50 LUNCH SPECIAL Mon - Wed. In January 2010 sit out on the deck and enjoy the fresh air under cover "THEPLACETOBE. . ." Loyalty Card for all new members with prizes to be won. TAB/Sports Lounge with all TAB services. Watch your favourite sport on our many televisions. Large lounge area (family friendly). Function Room available (No hire fees). Outdoor Function area. Undercover Outdoor eating areas. Smoking Gaming room. 3 Top Bowling Greens. Terrigal Bowling Club is growing and so are our facilities, takealookatwhatwehavetooffer. . . . FRIDAY Early Bird Tickets 2 for 1 (5.30-6pm) 2 Early draws for 1 Meat tray & 1 Seafood Tray Major Draws at 7pm - 21 Giant Trays! ollowed by Jolly Joker draw WIN up to $5200 Jackpots by $100 each week if not won. MEMBERS BADGE DRAW Between 6.30 & 7.30pm every Wednesday + Trivia Win up to $3000 4 Draws each Wednesday. Jackpots by $25 each draw if not won. *Promotion is open for all financial members of Terrigal Bowling Club. Members have 4 minutes to claim prizes & must be on the club premises to claim prize. COASTING RECIPE Mediterranean-style poached chicken breast served with asparagus and a napolitana sauce on a polenta base GRADUATE: Cade Turner-Mann created this chicken dish late last year, during his final year at Ourimbah TAFE. He works at Tall Timbers Hotel, Ourimbah. Ingredients 4 chicken breasts 1 bunch basil 1 bunch rosemary 200g diced tomatoes 120g feta cheeses (crumbled) Seasoning (salt and pepper) 1 bunch asparagus Method Flatten chicken breasts and refrigerate. Shred basil and add to diced tomatoes and crumbled feta, then season with salt and pepper. Spread feta filling over each breast and roll up tightly and wrap securely in cling wrap. Poach in either chicken stock or court bouillon with rosemary. Serve with freshly cooked asparagus spears. Poached chicken (serves 4) Ingredients 2 garlic cloves 500g diced tomatoes (fresh) 1 tin diced tomatoes (440g) 1 bunch basil 1 brown onion 125ml red wine Seasoning to taste Method Crush the garlic, finely dice onion, then sauté in a pan. Add the wine, cook for 1 minute. Add tomatoes, fresh and tinned, continue cooking. Finely shred the basil and add to sauce. Check consistency then add salt and pepper to taste. Napolitana sauce COLOUR and rich Mediterranean flavours are the hallmarks of this original dish created by third-year apprentice chef Cade Turner-Mann of Wyee. As a student of commercial cookery at Ourimbah TAFE, Cade was required to design and cost a contemporary menu suitable for the Central Coast campus's training restaurant, Preview Restaurant, which is open to the public throughout the semester for lunch and dinner. This chicken dish was one of two mains offered on Cade's three-course menu. "I like the fact that this dish has a lot of colour and rich Mediterranean flavours with the tomato, fetta and basil," Cade said. The Preview Restaurant is situated at the joint TAFE and University of Newcastle's Ourimbah campus and is open to the public. A three-course meal is offered for the set price of $22 for lunch, and $28 for dinner. A roster is created so that each commercial cookery student becomes responsible for back- of-house operations at the restaurant on the night that their menu is allocated. Food and beverage students along with hospitality management students look after front-of-house, offering diners quality food and beverage service. Bookings are essential. Phone 4348 4536. Made Ingredients 375g dried polenta 100g butter 200g parmesan cheese 2 egg yolks Method Heat 1.25 litres of water then add polenta gradually to allow even absorption and avoid lumps. Cook for about 10 minutes stirring continuously. Finish with butter, parmesan cheese and egg yolks. Lay out flat on a greased tray -- refrigerate. When set, cut it into rounds -- reheat for service. Polenta CLASSY: Mediterranean-style poached chicken breast served with asparagus and a napolitana sauce on a polenta base, as created by Cade Turner-Mann, at Preview Restaurant.
Coastal Life 17th Dec 2009
Issue 8 Feb 2010