Home' Central Canterbury News : October 3rd 2012 Contents 32 CENTRAL CANTERBURY NEWS, OCTOBER 3, 2012
Contact phone no.
No of tickets for Liaison @ $15/10 each = $
Make Cheques payable to: The Press
Credit Card Payments - I hereby authorise The Press to charge the credit card below
Visa Cardholder name
Credit card number
Complete and return this coupon with payment to:
A Fabled Land Literary Liaison,
The Press, Private Bag 4722, Christchurch 8140
Venue: Lincoln Events Centre, Meijer Drive (off North Belt), Lincoln
Date: Thursday, October 4. Time: 6pm -- 8pm, doors open 5.45pm.
Tickets: Tickets: $15, or $10 for subscribers of The Press.
To purchase tickets simply fill in the coupon below and send it with your payment.
Alternatively you may purchase tickets from The Press at 158 Gloucester Street, Christchurch.
Don't miss your chance to be at the launch of A Fabled Land and have Bruce
Ansley and Peter Bush sign a copy of the book (available to purchase on the
night) at The Press Literary Liaison. TICKETS ON SALE NOW!
Please allow five working days for tickets to be posted out to you.
Tickets are limited -- so be in quick! Phone bookings: (03) 943 2806
The Press Literary Liaisons and
Central Canterbury News invite
you to celebrate the launch of
A Fabled Land,
on Thursday, October 4.
If anything could rival Peter Bush aka Bushy's
legendary love of rugby, it's the magnificent and
historic high-country station, Mesopotamia, which
lies in the Rangitata high country, hard against the
Southern Alps. In this epic country the mountains
have as much personality as the station's long-
time owners, the Prouting family. The Rangitata
River flows like a rogue throughout.
Author Bruce Ansley turned to Bushy when he
decided to write this lyrical, vivid portrait of the
Prouting family and others who are drawn to this
special place, where 150 years of station life have
been played out within the great amphitheatre of
the mountains. Bushy's photos, taken over a 50-
year period, beautifully capture the great musters
of days gone by, the majestic country, and the
distinctive characters who've been part of the truly
great, Mesopotamia story.
Sunday Roast Leg of Lamb
3 cups cooked lamb, chopped
1 onion, finely chopped
1 carrot, diced
1 clove garlic, finely chopped
3 to 4 cups vegetables, chopped (eggplant, capsicum, mushrooms)
3 tablespoons flour
1 C chicken stock
1 x 400g tin tomatoes
1 tablespoon worcestershire sauce
1 C frozen peas
Chopped fresh herbs (parsley, basil, oregano)
Salt and pepper
Saute onion, carrot and garlic in olive oil for a few
Add vegetables, lamb, tomato paste and flour and
mix over a low heat for 3 minutes. Add red wine, stock,
worcestershire sauce, tomatoes, salt and pepper and
bring to the boil.
Reduce heat to low and simmer for 30 minutes until
liquid has reduced. Turn off heat and stir through peas
and fresh herbs. Place in a pie or casserole dish and
top with mashed potato and parmesan cheese. Bake
in pre-heated 180C oven for 20-30 minutes.
1 leg of lamb (1.2-1.5kg)
Fresh rosemary or 2 Tbsp dried rosemary
1 tsp crushed garlic
Salt and freshly ground black pepper
1/ Preheat the oven to 170 degrees Celsius. Arrange the oven rack to just
below the centre of the oven.
2/ Pierce the meat with the tip of a sharp knife 1cm deep 6-8 times.
3/ Remove the stem from the rosemary and chop the sprigs into small
pieces. Mix them with the crushed garlic in a cup and rub over the surface of
4/ Place the leg of lamb on a roasting dish or in a large casserole dish. Place
into the oven and roast, uncovered, for 11G2 to 21G2 hours. The time needed to
cook the meat will depend on the size of the meat, roasting dish used and how
you like your meat cooked. To test the roast, insert a sharp knife into the meat
and the muscle will be soft and the knife easy to insert and the juice will run
clear, not pink. For a more accurate test, a meat thermometer can be used and
when inserted into the meat, the internal temperature will be 70C for medium
or 80C for well-done meat.
5/ When cooked, remove from the oven and cover with foil. Leave to stand
for 20 minutes, then carve into thin slices across the meat grain with a sharp
6/ Serve with roast vegetables, fluffy mashed potatoes, freshly cooked green
peas and gravy.
Links Archive September 26th 2012 October 10th 2012 Navigation Previous Page Next Page