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Roast chicken and pea risoni

Cooking Time

25 minutes

Ingredients (serves 6)

• 1 x 500g pkt risoni
• 300g (2 cups) thawed frozen peas
• 1 large free range roast chicken
• 125ml (1/2 cup) thickened cream
• 40g (1/2 cup) finely grated parmesan
• 1/4 cup fresh basil leaves
• 2 tbs olive oil
• 1 garlic clove
• Salt & freshly ground black pepper
• 12 (about 400g) cherry bocconcini, torn in half
• 80g baby spinach leaves

Method

1. Cook risoni in a saucepan of salted boiling water for 10 minutes or until al dente. Add half the peas and cook for 1 minute or until bright green. Drain and refresh under cold running water.

2. Meanwhile, remove the chicken meat from the bones and coarsely shred. Discard the bones, skin and seasoning.

3. Place the cream, parmesan, mint, oil, garlic and remaining peas in the jug of a blender and blend until smooth. Taste and season with salt and pepper.

4. Place the risoni, peas, chicken, bocconcini and spinach in a serving bowl. Drizzle with cream mixture and gently toss to combine. Serve immediately.

Notes

• You can prepare this recipe to the end of step 3 up to 45 minutes ahead. Place in separate airtight containers and store in the fridge.

Billabong XXL ride of the year

http://xxl11.billabong.com/roty/index.html

monster tube billabong xxl

http://billabongxxl.com/monster_tube/img/?path=JHCrossShipsChizA.jpg&type=em
RiderName:James Hollmer-Cross Location:Shipstern Bluff, Tasmania Photographer:Andrew Chisholm Date:5/6/10

token bali

Hello,

I will update with more picks and story tomorrow. cheers James

FRENCH TOAST ROYALE

Yo, here is a yum quick little thing i made before a mid morning shippies session on wednesday.

I have been trying to make healthy big breakies lately, with burcher museli's and gibbo's granola special but thought it wouldn't hurt to make a french toast as a treat for the family.. Hope you like it.. Cheers James HX

Crusty white vienna loaf
3 eggs
1 tablespoon vanilla extract
1 teaspoon of cinnamon and sugar mix
1/4 cup milk
natural vanilla yoghurt
maple syrup
rasberries
blue berries
blackberries




Mix the eggs, milk and vanilla extract into a wide mixing bowl.
Cut the loaf of bread into nice thick slices and dip one at a time into the mix, then into a frypan with melted butter on a medium heat.
Cook till golden brown on each side and place on a plate, take your berries and scatter on top of the hot slices, scoop a big dolop of yoghurt onto the berries, sprinkle the cinnamon and suger mix over the top of all the pieces and lastly add your maple syrup.

eat enjoi!!!!!!

wavesmag.com

http://wavesmag.com.au/wordpress/2010/08/the-mystery-surfer/

Nanny Gae's Golden Syrup Dumplings

This is a tasty dessert that really warms you up and is really simple and tastes great!
I normally have it with an Irish Coffee.


GOLDEN SYRUP DUMPLINGS

Dumpling Dough

1 cup SR Flour

1 Tablespoon Margarine

1 egg

1/4 cup of milk

Rub Margarine into flour, beat egg with a little milk and add to flour to form into a dough.

Divide into small balls and drop into the following boiling mixture and boil for 20 minutes

Syrup

Combine 1-1/2 cups water, ½ cup sugar, 1 tablespoon margarine and 1 tablespoon golden syrup

Slow boil.

Remember to keep the lid on and NO peeking, add some thick cream, Enjoy!

Lucid the Movie

http://lucidthemovie.blogspot.com/

JAMES TWO WAVES

Two Waves from shippies last week.
Look for the P.O.V shots from this session in the next issue of Tracks.
Footage by Andy Chisholm

South Coast

One week of big swell and offshore winds.

Stuart Gibson, Marty Paradisis, Andy Chiz and I got to surf
some places that rarely light up.

Click on any of the shots to enlarge....

All photos below Andy Chisholm

All Photos below by Ben Newman

Searching westcoast Tasmania and special corncakes

sarah haswon


2 corn cobs


3/4 cup butter milk



2 egg beaten



1/2 cup ricotta



1 cup self raising flour



chopped chives



half dozen cherry tomatoes



2 tbs of pesto



hand full of fresh basil leaves



half roughly chopped zucchini



three fine slices of smoked salmon


preheat grill to high

cut down the sides of the corn cobs, set aside.

Beat together buttermilk, eggs, ricotta, flour, salt and pepper in a large mixing bowl, then add corn and chives.



Heat a large fry pan on a medium heat, then pour batter in blobs making two cakes side by side at a times cook 2-3 minutes each side or till golden brown. you should get about 8 corn cakes from the whole batter.



Meanwhile place the tomatoes and zucchini on a baking tray and season with pepper and salt, then grill for about 6 minutes or until the tomatoes start to split. Arrange the corn cakes on the plate, rip up the smoked salmon with your fingers into small pieces, now lay the salmon, zucchini and tomatoes over the cakes. lastly drizzle the pesto over the top and enjoy.















sarah hawson













sarah hawson













sarah hawson









stuart gibson

THE HANGOVER GONE, SURFING BAGUS!!

ALLTIME HANGOVER CURE

1 cup fresh mint leaves

1 cup cilantro leaves

2 cloves garlic

1/4 cup onion, chopped

salt,to taste

1/4 cup raw mango, pitted and sliced

2 Tablespoons fresh lime juice

1/2 cup plain yogurt

Blend all ingredients in a blender. I used only half of the above measurements for two people.

Lamb chops grilled

8 lamb chops

3 tablespoon reduced-sodium soy sauce

1 tablespoon each of Dijon mustard, Worcestershire sauce, veg.oil and chopped rosemary.
Freshly ground black pepper half tsp or more to taste

Thyme 2 tsp.chopped ( I used a tsp. of dried thyme) – optional

Salt and pepper to taste

Method

Combine soysauce, mustard, Wostershire sauce, veg. oil, pepper, rosemary, thyme into a ziplock bag. Add the lamb. After squeezing the air out, seal the bag and turn to coat the lamb with the marinade. Refrigerate for 30 min.

Preheat the Grill, Remove the chops from the marinade. Brush off excess marinade off the bones or else it burns under the griller, Season the chops with salt and pepper.

4 min on each side for medium , and about 6-7 min for well done. Remove and cool for a few min and then plate. If desired, you can pan fry the chops before putting under the grill.

Storm Surfers World Premiere

BTW not sure if you know this yet but Storm Surfers has its World Premiere screening at 8.30pm on Wednesday July 14th so better book the rest of the lads in for a viewing party.We’re also doing a cinema launch here in Sydney on July 1st at 6.30pm if anyone happens to be in town.

http://www.stormsurfers.tv/

Tyler and myself praising Lord Shipstern.

get your chops around this!!!

Tonights Dinner

Roasted Mushroom, Beetroot, Sweet Potato and Potato with grilled Rib eye with a shiraz and garlic reduction.

redherringsurf.com.au

I have this cool little board to try in this SE swell tomorrow, Victor from Redherring surf shop slung it my way while i wait for my new boards from diverse on the Goldcoast.

Late arvo in the harbour

bits from the last week

http://www.coastalwatch.com/gallery/displayImagePopup.aspx?mediaId=4fbf60fc-8827-4feb-88ae-f7ae0e26af54

www.surfline.com/surf-news/how-big-is-too-big--aussies-thwarted-at-50-foot-plus-tasmanian-super-slab_43153/1/

couple of paddlers

I have been having heaps of fun at the last couple shippies swells just paddling in on my 6'2 shortboard. I have just been putting a tow fin set up in and the board seems to hold off the bottom well and hold its line in the tube!!!
















Fun times.








I had two wipeout's this day both from paddling, I got barrelled before the step on this one and then got bucked off as I went over the step mid face.
My first wipeout was the worst, I got really compressed and was coughing up bits of blood for the next two days.

All images by Tim Bonython

Me and the Red Barron

Andy chiz is a red headed photographer and he shoots good photos check out his work and some of the trips we do together. click on the link below the pic of the other Red Barron>>>>>>






www.andychiz.com/index.php?/tasmania/yep-pedra-branca-and-shipstern-in-1-day/

The Weekend

Nice SE swell on Tasmnia's east coast!
On Saturday we did a recon. up the coast to try and surf a slab of reef that a few of us have had our eyes on for some time.
It ended up throwing out the goods and still has a lot to offer.

We will keep hunting this one for sure!!!
Stu gibson's link below for images of the right slab

http://www.thecollective.net.au/warped/




Saturday Night after surfing the slab and a fun beachie we headed to Brook Phillip's wipeout party at the lewisham tavern.

A good group of crew and some tunes from chi roh made for good times and plenty of mayhem.






http://www.facebook.com/event.php?eid=114054991967751&ref=m


Sunday made for a good day to chill with Sarah and Harry and make the most of the tail end of the SE swell at eaglehawk. Sarah had a ball in the 2-3ft peaks, while harry and i played in the shorey.

http://http://www.facebook.com/?ref=home#%21/profile.php?id=648242150