WORKFORCE REQUESTS – FRIDAY 23rd June 2017 (PHONE NUMBER 6947 9963)
PETER RUSSELL-CLARKE – Friday recipes
June 16, 2017
Using a plate or saucer as a template, cut a circle of puff pastry (I use the commercial frozen stuff because I’m lazy), spread it to taste with a prepared horseradish cream (you can buy it in shops). On half of the circle of pastry put a small handful of browned mince, onion and garlic (to taste), and some spinach leaves. Fold the empty half of the pastry over the mince and seal with your fingers. Brush with a beaten egg, or with oil or even milk to help brown the pastry. Pop it into a hot oven 200 deg.C for 20 minutes or until brown. Serve on a puddle of the sweet chilli sauce.
Sweet Chilli Sauce
125g fresh red chillies; 125g sultanas; 4 cloves garlic; 2 teaspoons chopped fresh ginger; 3/4 cup white vinegar; 3/4 cup water; 1 1/2 cups white sugar; 2 teaspoons salt.
Wash the chillies and snip off the stalks then put them into a blender with the sultanas, peeled garlic, ginger and enough vinegar to be able to make a puree. Put the puree into a saucepan with the water, sugar and salt and the rest of the vinegar. Bring to the boil, stirring from time to time, until the sauce thickens. Let it cool then store in an airtight bottle or jar.
June 9, 2017
Most of our Australian cooks consider aubergine needs to have the bitterness squeezed out of its flesh before cooking. The strange thing is I’d been cooking aubergine for years before being told of this bitterness business. And my aubergine had no trace of a bitter flavour. Therefore I flicked through my old cookbooks to see who was the first to mention this supposed bitterness.
I searched the libraries and finally, in the Mitchell Library, found what I considered the answer to the mystery – reference to the ancient Greeks who believed the aubergine contained poison and so called it the mala insana, the ‘roaring (or raging) apple’.
These ancients, after their Saturday gymnasium, would cook up some aubergine which grew wild about the place, then they’d hop into a barrel or two of retsina or the like ….. and usually have one or two more than was good for them. Off they’d stagger home, kick the cat, fall over the doormat, abuse the missus and fall asleep in the corner. Next morning they’d shamefully admit it must have been something they’d eaten ….. “Those bloody aubergine are poisonous’ they’d mutter darkly. Therefore the good wife would soak the fruit in cold salted water for hours, then press it under heavy rocks before cooking it. This, they believed, got rid of the poison.
Today’s cooks still follow the ancient custom, the only difference is the poison is now referred to as bitterness.
Well, folks, let me tell you, aubergines aren’t bitter at all. (Maybe an old aubergine, like old cooks, can be somewhat bitter, but then we shouldn’t be cooking old aubergine should we?)
Aubergine are also known as eggplant and melanzana, a fruit which is native to southern Asia. It is one of the best fruits of the world and it is probable that it was known throughout India and even Egypt, the Far East, the Near East, Europe and the Latin countries and the Americas.
It can be cooked whole in its skin, peeled, sliced or chopped. A famous Turkish aubergine recipe Imam Bayildi or ‘The Fainting Imam’ is honoured throughout the world. It is cooked with mutton.
Whatever the shape or size or colour, aubergines must be firm and of uniform colour. Those that are soft or shriveled have had it.
2 large eggplants; 3 cloves garlic, diced; 4 tablespoons olive oil; salt and freshly ground black pepper; sprigs of Italian parsley.
Cut the eggplants into rounds 2 cm thick. Place the rounds, side by side in one layer, into a well-oiled baking dish. Sprinkle each round with a few pieces of chopped garlic and pour the rest of the oil over the top. Bake in the oven at 190 deg.C for 25 minutes. Lift out onto a serving platter, sprinkle with salt, freshly ground black pepper and coarsely chopped parsley. Is good served with crusty bread, cheese, or served as a vegetable with any meal.
PS. I’m a blue cheese lover and so, if you are too, maybe this Gorgonzola sauce will improve your slice of eggplant!
125 g Gorgonzola, chopped; 1/2 cup milk; 1 tablespoon butter; salt and freshly ground black pepper; 2 tablespoons cream.
Put the Gorgonzola, milk and butter into a large frying pan, sprinkle with salt and some freshly ground black pepper, and cook over a gentle heat, stirring until it’s smooth and creamy. Stir in the cream and keep stirring until the sauce thickens. Spoon over slices of eggplant.
Is also good stirred through Pasta.
May 30, 2017
The Iceberg lettuce has been a favourite with older Aussies for generations. But the Bok Choy boys have been playing well and gathering legions of followers. The interesting thing is that many ardent Iceberg followers have little, if any, knowledge of the player statistics. The lettuce has virtually nothing going for it except ‘nos’. No cholesterol, no sodium, no dietary fibre, not any fat or proteins either. Hardly any carbs, some energy and Vitamin C. So even though it doesn’t kick many goals, it’s been a player since the Persian kings in 550 BC tossed it in their salads.
The great Greek doctor, Hippocrates, told his patients it would calm their nerves on the Grand Finals of the chariot races. The Chinese didn’t start barracking for it until the 5th Century and, though I have no evidence to back up this assertion, I believe Genghis Khan introduced it to them along with pigtails.
Dear old Chaucer in 1387 gave it a mighty cheer and its light green has been in the top four every year. Every pub and cafe offer their spectators either salad or chips. (Usually both are served). Don’t, for a moment, believe I’m denigrating the Iceberg. Strewth, cobbers! I’m told that white milky substance one sees seeping from the cut stalks is actually hallucinogenic. (So if you don’t eat it you can smoke it!) And it’s crisp freshness is a joy on a hot summer’s day. So who is this upstart team which is vying for the pennant? Bok Choy – also known as Chinese Shard or Pak Choy.
It certainly has a more distinctive flavour than Iceberg. And its history of playing in every Asian Grand Final is impressive indeed.
Bok Choy’s promoters cry that it can be eaten raw or cooked simply by steaming it till it wilts then serve it with crisp water-chestnuts and oyster sauce to outplay most opponents.
But the opposing team shout that they, too, can be cooked. To date its only history is salads. But shredded, softened in butter with onions, capers and chopped red capsicum and they’re a threat to the opposition.
So, being prudent, I’m not putting my money on the outcome of this Grand Final.
If the VFL (Vegetable Food Lovers) have any sense, they’ll employ Mike Brady to sing “Up there Iceberg, In there and fight, Show them your crispness, Show them your might.” (The political boys could have done with his rousing anthems, too.)
Maybe the Iceberg boys don’t believe they need help so “Up there Bok Choy, In there and skite, Show ‘em your goodness, Show ‘em you’re right” would secure a decisive win for the underdog.
Anyway, without the Brady anthem I reckon it’d be a draw.
Now another victory flag is being waved with pride and joy. It’s been awarded in San Francisco. My Thai daughter-in-law, following her own game plan but with a little coaching from my son, has produced a brownish daughter. Proof that Aussie and Asian can come together without struggle. So maybe Iceberg and Bok Choy can play a friendly game in our kitchens, too.
Grand finals are played to find a champion once and for all.
Lettuce in Sour Cream and Capers.
30g butter; 1 lettuce finely shredded; 2 tablespoons finely chopped red capsicum; 2 tablespoons finely chopped onion; 2 tablespoons sour cream; 1 tablespoon capers; salt and freshly ground black pepper to taste .
Melt the butter in a frying pan over a medium heat and saute the lettuce, red capsicum, onion, capers and sour cream for 2 minutes. Season with salt and pepper and serve immediately.
To make Lettuce Soup.
Simply add enough beef or chicken stock to the above recipe to feed the number of people at your table.
May 26, 2017
Tumut Burgers are what my mum used to serve my brother and me for Sunday brunch – Uncle Skinny would smoke a trout he’d caught down near the old wooden bridge!
1 crusty roll; butter; 1 egg, lightly poached; dried basil leaves; smoked trout; grated tasty cheese; freshly ground black pepper.
Cut the bread roll in half and pull out the inside of the rounded half. Throw that away then butter the inside of the roll. Sprinkle it with basil then slip in a lightly poached egg. Top that with some smoked trout and then grated cheese and freshly ground black pepper. Pop it under the grill to brown. Make sure the cheese completely covers the smoked trout and the bread otherwise the roll will burn. You can use a raw egg if you wish, I do, but then you’ll get an underdone Tumut Burger.
Another type of Tumut Burger.
1 crispy roll per person; butter; small pinch dried oregano leaves; 1/2 cup diced, cooked lamb; 1 tablespoon Greek style yoghurt; 1 spring onion, sliced; shredded lettuce; black olive for garnish.
Cut the bread roll in half and pull out the inside of the rounded half. Butter the inside of the roll, sprinkle with oregano and pop in the diced lamb. Spoon on the yoghurt drop on three or four slices of spring onion then cover with shredded lettuce. Garnish with a pitted black olive.
DUCK – too much for two, not enough for three. That old saying may be right if we are talking about wild duck,but farmed ducks are, in most cases, much larger than their wild mates. Mind you, both have a great amount of fat. (God put the fat there to protect the bird from the cold water in which it sat.) Farmed duck may never see enough water for it to swim in. And, even though a duck is a duck, it’s sold and served as duckling.
Ducks are ubiquitous and have been eaten since Ali Oop, the mate of the Flintstones, discovered fire. It’s easy to cook, but many, many cooks are frightened to try. But you won’t be, will you? Oh, by the way, before you heat your oven, wonder over why Peking Duck isn’t now called Beijing Duck!
1 duck; salt; 1 cup beanshoots; 1 oven bag; juice of 1 lemon; splash soy sauce; 1 crushed clove garlic; 1 teaspoon honey.
Pull the fat out from inside the duck near the Pope’s nose, then make a slit near the neck and tuck the neck in, or you can cut it off and throw it into your soup pot. Rub the inside of the duck with salt and stuff it with beanshoots. These are used to absorb the fat and can be thrown away when serving, unless you want to eat duck fat.
Put the duck in an oven bag and add the lemon juice, soy sauce, garlic and honey. Tie up the bag, making a few holes in it near the tie to let out some of the hot air, then put the bag into a baking dish and put it in the oven to cook for 20 minutes for each 500g at 190 deg.C.
When it’s cooked cut away the bag, but be careful because it will be extremely hot. Carve as you would a chicken.
May 12, 2017
G’day, Up Lacmalac hill, past the Singing Tree and on to where the pines now copy the vistas of Europe, Boydie and Hazel lived. Their house was just above the Green Paddock and where Little Sandy and Big Sandy Creeks met to make a sandbank the wild dogs used as a stepping platform to get across without wetting their paws.
Boydie, also known as ‘Tall Timbers’ or ‘The Colonel’ was a devotee of grilled lamb chops. While he was cooking them over hot coals, he’d spray (mist) them with water from the race which ran from the creek to his back door and beyond. “The mist of water saves them from shrinking,” he’d smile.
And I follow his wisdom still. If I’m barbecuing I use the mister my wife has for her ironing or, if she complains, I use the fine spray on the end of my garden hose. And, dear reader, it works. The mist not only wets the chops, but causes a wet cloud of stem which also prevents the chops shrinking.
In the kitchen I put a little water into the tray under the griller stand on which the chops sit so they can drip the fat from them. The griller’s heat causes the water to steam, therefore doing the intended job.
Mind you, if you don’t leave the chops on (or under) heat for too long, they shrink very little. I often heat a little olive oil in a pan. Sprinkle the chops with a little cumin and coriander and pop them into the hot pan.
After half a minute (no more) turn the chops and leave for a minute. The chops will be still pink in the middle but, remember, they will continue to cook once they leave the pan.
The idea is not to dry the chops out, either on the BBQ, under the griller or in the pan.
Next week I’ll tell you how to cook a carrot.
May 5, 2017
G’day, these simple recipes are a simple yet heartfelt thank you to the memory of Rung, a beautiful Thai lady chef who cooked at and co-owned Woodend’s Khao Jao restaurant. Her husband and daughter now run the restaurant and are my dear friends. So try this little taste of Thai.
350g Chinese broccoli or Bok Choy, cut into pieces
1 tablespoon vegetable oil
2 garlic cloves, finely chopped
1 tablespoon oyster sauce
1 tablespoon light soy sauce
Blanch the Chinese broccoli or Bok Choy in boiling water with a little salt – only for 2 minutes – then drain it. Drop the garlic into the oil which you’ve heated in a wok or frying pan and stir it around, over a medium heat, until the garlic is golden brown. Quickly add the Chinese broccoli or Bok Choy, half the oyster sauce and the soy sauce. Turn up the heat and stir continuously until the stems of the vegetable are just tender – about 2 minutes. Drizzle the rest of the soy sauce over and serve hot.
Barbecued skinless sausages
3 sprigs coriander
1 lemon grass stalk, chopped (only the white part)
4 garlic cloves, chopped
1/2 teaspoon freshly ground black pepper
1 small red chilli, chopped
2 teaspoons fish sauce
2 teaspoons sugar
300g minced lean pork
Make a fine paste of the coriander, lemon grass, garlic and pepper by pounding them together in a mortar and pestle – or use a food processor. Stir in the chilli, fish sauce, sugar and pork making sure they’re well combined. Form into sausage shapes and barbecue for 5 minutes each side.
April 28, 2017
Smoked fish or chicken.
Impress your friends by smoking a piece of fish or chicken. Put the fish, chicken or whatever onto the hot plate of your barbecue. Alongside it run a line of lemon myrtle. Cover the meat and lemon myrtle with a dome made of foil and the lemon myrtle will very quickly start to smoke. Let the meat cook for 5 minutes then turn it over, cover with the foil again, and cook on the other side until it’s done.
We’ve all dissected the rights and wrongs of eating the animals depicted on our coat of arms and so I’ll forgo repeating the arguments. I will say that kangaroo meat is relatively fat free and therefore has a tendency to be dry. For that reason I’ve suggested marinating it. If you have a favourite marinade which you believe will be better suited than mine, try both. At separate sittings of course. But do try the smoking idea, it works with tealeaves too.
Marinated Kangaroo Fillet Medallions.
1 cup red wine; 1/2 cup olive oil; 1 sprig fresh rosemary; 4 garlic cloves, broken; 30 peppercorns; 500 g kangaroo fillet.
Mix together all the ingredients and pour them over the kangaroo fillet in a baking dish. Leave overnight – or at least for a couple of hours. Take the kangaroo out of the marinade and slice into thin medallions then sear very quickly (1 minute each side) on a hot barbecue plate.
April 21, 2017
1 rabbit; 1/4 cup olive oil; salt and freshly ground black pepper; 6 sprigs of thyme; 2 cloves garlic, crushed; 1/4 cup dry white wine.
Preheat the oven to 160 deg.C. Rub the rabbit all over with oil and sprinkle with salt and freshly ground black pepper. Put the rabbit into a roasting dish and drop onto it the thyme and garlic, pop it into the oven and roast for 30 minutes. Add the wine to the pan, mix in the juices already in the pan and baste the rabbit with them. Cook the rabbit for another hour, basting every 15 minutes, until the rabbit is golden brown.
300 ml milk; 2 eggs; 1 egg yolk; 1 tablespoon crushed horseradish; 1 teaspoon salt
Whisk together the eggs, extra egg yolk, horseradish and salt. Warm the milk then stir it into the egg mix. Let it stand for 5 minutes. Preheat the oven to 120 deg.C. Strain the custard then pour it into five small oiled moulds. Put them onto a baking tray and bake in the oven for 20 minutes.
Serve as an accompaniment to the rabbit, garnished with sliced snowpeas.
April 14, 2017
Marbled Tea Leaf Eggs.
6 eggs; 3 tablespoons strong black tea; 1 tablespoon salt 2 whole Star Anise (you can buy the Star Anise at Chinese grocery stores or the gourmet section of your local supermarket)
Put the eggs in a saucepan, having first made a small hole in the blunt end, and cover them with cold water. Bring the water to a simmer and cook the eggs, uncovered, for 5 minutes. Then run them under the cold water tap so you can handle them without burning your fingers, and also to prevent the grey ring forming around the yolk. Now, tap them gently all over with the back of a spoon so that a fine network of cracks covers the shells. Having got rid of the first lot of water put the eggs back in the saucepan. Pour in 4 cups of cold water, the tea, salt and Star Anise and bring it to simmering point again. Let them simmer for 30 minutes then turn off the heat and leave the eggs in the liquid for about another hour. Shell the eggs carefully and you’ll find the whites will be traced with a fine marbled pattern. Use them as garnish either whole or cut in halves or quarters.
April 07, 2017
To make a fish pie one needs fish of some type. And in this case, pastry. I have chosen frozen puff pastry – the commercial brand. Although I did consider and, right up to writing this, filo. But I remember, last night when making the pie I’m about to describe, I couldn’t find the filo in my freezer. Therefore the puff. I chose two pie dishes, each would hold enough for one person. I sprayed the inside of each dish with a little olive oil. I then cut up a brown onion and peeled and sliced 4 garlic cloves, roughly chopped 2 ripe red tomatoes and some raw Atlantic Salmon pieces of various bite sizes and heated the lot in a pan wet with olive oil.
Once that lot was warmed through (I wasn’t cooking it for the table, it was for the pie, therefore would continue to cook once in the oven with its lid of pastry to brown and puff). Anyway, I scooped the mixture into the pie dishes, added some cut up green beans (they would be over-cooked had I included them with the fish etc.) I also popped in some chunks of raw plum and apricot and a splash of cream and a spoon of tomato paste and some green spinach leaves.
On with the lid and into a hot oven until the pastry browned.
By the way, you can use any fish which appeals to your palate.
March 17, 2017
1 rasher lean bacon, cut into strips
1 tablespoon butter
pinch of dried basil leaves
freshly ground black pepper
1 spring onion, finely chopped
1 lightly-poached egg
1/4 cup grated tasty cheese
1 tablespoon whipped cream
Bake the potato in its jacket in the oven at 220 deg.C for an hour or so (depending on its size), or cook it in a microwave. Now, lie it on its side and cut a hole in the top. Scoop out the flesh and pop it into a mixing bowl with the bacon, basil, freshly ground black pepper and spring onion and mix it all together. Push it back into the spud you’ve hollowed out and just leave a little hollow. Pop the egg into it, top the egg with cheese to protect it from the heat then put the potato into an ovenproof dish and put it into the oven until the cheese is melted and golden. When it comes out of the oven, put a little blob of cream on it – Paddy’s potato.
March 10, 2017
185g shortcrust pastry; 60g sliced gruyere cheese; 4 eggs; 1 cup cream; 125g bacon, chopped; 1 tablespoon butter; 1 small onion, cut into fine rings; 1 teaspoon finely chopped parsley; salt; freshly ground black pepper.
Lightly fry the onion rings in butter and set aside. Line a flan tin with shortcrust pastry and lay out the gruyere slices over the bottom of it. Beat the eggs and cream together, add the bacon pieces, onion and parsley and season with pepper. Pour the egg mixture gently onto the cheese and bake in an oven at 200 deg.C for 30 minutes. Sprinkle with a little salt. Allow to cool, then gently take it out of the flan tin. Serve with a fresh French salad.
March 3, 2017
John Howard insisted salads be exempt from GST. Now the ATO is objecting to Uncle Tom Cobley and All demanding EVERYTHING is a salad. Hot. Cold. Green or the colour of the rainbow. Even aunty’s hat decoration. Really, one only has to look up the Oxford definition of ‘salad’.
Anyway, folks, this current hot weather is Salad Days for the gourmand and gourmet.
I make a salad dressing by splashing olive oil and white wine vinegar over whatever. Add garlic juice and a squirt of mirin – sweet sherry if no mirin – and a small slurp of light soy sauce. If my lemons are ripe, I forgo the vinegar for a good wetting of lemon juice – though sometimes I use both, and instead of mirin I dribble in a little honey to counter the acids of the vinegar and lemon.
For your interest, Oxford Dictionary says: salad n. cold dish of various mixtures of raw or cooked vegetables or herbs usu. seasoned with oil, vinegar, etc., and eaten with or including cold meat, fish, hard-boiled eggs, etc.; vegetable or herb suitable for eating raw.
February 17, 2017
Zucchini for when your neighbours give you their home-grown vegetables.
Peel and shave the zucchini lengthways with a vegetable peeler and then blanch them in hot water. (Throw them into the hot water and take out immediately.) Dry, then mix with a little olive oil, lemon zest, shaved Parmesan cheese and some cracked pepper. Toast a slice of sourdough bread on both sides. Brush with olive oil. Top with the zucchini then fold on slices of Prosciutto. Top with a lightly poached egg, salt, pepper and more lemon zest. Easy, eh?
February 10, 2017
BLACK OLIVES – ROASTED. 1 1/4 cups black Spanish olives; 2 tablespoons olive oil; 3 teaspoons finely chopped thyme; 5 cloves garlic, finely sliced.
Preheat the oven to 200 deg.C. Whilst it’s heating, rinse and drain the olives then put them into a bowl with the olive oil, thyme and garlic and stir them around until they’re well coated. Spread the olives out on a baking tray and roast them, shaking the tray occasionally, until they have shriveled and the garlic is golden – about 20 minutes. (Be careful not to burn the garlic.) Serve the olives warm. They’ll keep for 2 weeks covered with olive oil in an airtight container in the fridge.
January 27, 2017
Thinly slice pepper crusted salami. Evenly spread out on the rack under the grill. Crisp the slices (this gets rid of a lot of the fat). Put aside. Peel a cucumber (discard the pips), quarter it lengthwise. Cut these four strips into chips. Melt olive oil and butter in a pan. Slightly soften the chips. This is a quick process.
Plate the chips with raw, young spinach leaves and the crisp slices of salami. Serve as an entree.
January 20, 2017
My neighbours Ian and Dianne Rohde filled my mail box with cherries, baby marrows and cucumbers which they’d grown. I skinned the marrows and cucumbers, took the seeds out of the cucumbers, then cut both into little finger-sized shapes and warmed (not cooked) them in a little butter and olive oil, a splash of light soy sauce and sliced garlic (given by another neighbour John Terrell. I had some pre-cooked arborio rice and cubed chicken pieces which I combined with the vegetables. Turning off the gas I threw in the cherries and some cubed orange segments (from my garden). This combination was served in individual Chinese bowls after drizzling honey over each serving.
January 13, 2017
LAMBS’ BRAINS WITH BLACK BUTTER.
Soak, then blanch 500g of lambs’ brains. Dry them on kitchen paper (paper towels) then cut them into slices and season them with salt and freshly ground black pepper. Heat a tablespoon of butter in a frying pan and fry the brains until they’re golden on both sides then take them out and put them onto a warm serving dish. Add another 4 tablespoons of butter to the pan and heat until it starts to smoke then throw in a couple of tablespoons of chopped parsley. Stir then quickly pour over the brains. Warm a tablespoon of cider vinegar in the pan and sprinkle over the top of the brains. Serve straight away. This should be enough for 4 people.
December 30, 2016
Don’t overcook ANY food! Cold leftovers (from the fridge) can be diced then stirred into a hot sauce made from a good splash of soy sauce and equal amounts of cream.
Remember don’t boil the sauce – just heat it. Stir in the cold leftovers and serve over hot mashed potatoes.
December 23, 2016
Last week’s recipe for Peter’s ‘Sounds of the Mountains’ radio segment.
1 egg; 1 1/4 cups chilled milk; 1 teaspoon honey; nip of brandy (or orange juice; cinnamon.
Into a blender break the egg, pour in the milk honey and brandy (or orange juice). Blend it, pour into a glass, sprinkle with cinnamon and you’re in business. If you like, use brown sugar, or vanilla essence or drinking chocolate or coffee. Instead of brandy try rum or whisky or sherry or fruit cordial or syrup. Even a spoonful of ice-cream or yoghurt is good.
Listen to Peter each and every Friday around 10.00 am on Sounds of the Mountains
SATURDAY MORNING SPORT – WITH PAT FERGUSON
Monday 9:45am: Gundagai South
Monday 10:30am: Tumut Public School
Monday 11:15am: Brungle School (Fortnightly2nd & 4th)
Monday 2:15pm: St Josephs, Adelong
Tuesday 10:45am: Adelong Public School (Fortnightly 2nd & 4th)
Tuesday 11:40am: Gundagai High School (Fortnightly 1st & 3rd)
Tuesday 2:15pm: St Mary’s Batlow
Tuesday 2:30pm: Gadara School (Last Tuesday each month)
Wednesday 9:30am: McAuley Catholic
Wednesday 10:30am: Gundagai Public
Wednesday 10:30am: Cabramurra (1st Month)
Wednesday 2:15pam: St Patricks Gundagai
Wednesday 2:15pm: Talbingo (Fortnightly 2nd & 4th)
Thursday 10:20am: Franklin Public School
Thursday 11:15am: Little Possums (1st Thursday)
Thursday 11:15am: Tumut Preschool (2nd Thursday)
Thursday 11:15am: Adelong Preschool (4th Thursday)
Friday 10:45am: Tumut High School
Friday 11:15am: Nangus School (Fortnightly 1st & 3rd)
Friday 11:15am Bongongo School
Friday 1.15pm: Batlow Technology