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Journeys : Feb March 2011
February / March 2011 41 Looking for a new car? Ex-Tasmanian Government vehicles, most about two years old with 40,000km RACT Roadworthy Inspection with each vehicle (includes pre-registration certificate) Viewings and fixed price on Saturdays from 9am-2pm or Mondays from 8am Auctions every Tuesday at 11am 56 Sunderland Street, Derwent Park 6548C Buy with confidence at Pickles Auctions www.ract.com.au It’s happening at Hybrid Hybrid, the roof-top cafe on the third floor of RACT House, is popular w ith RACT staff and tenants of the new building. The cafe also welcomes visiting members and their guests – call in for an outstanding coffee and a great range of meals and snacks. Manager Anne Bennett (above) whipped up one of her favour ite salads for us – delicious! This is a wonderful end of summer salad using stone fruit – a quintessential part of living in Tasmania. If you don’t have peaches, nectar ines w ill also be delicious; or use oranges, avocado, melon or whatever is in season. These quantities should make four generous ser ves. Anne’s stone fruit summer salad 100g mesclun or any fresh salad leaves 100g wild rocquette 500g chicken fillet (skin removed) or cooked roast chicken 5 peppercorns 1 tbsp olive oil 4 peaches or nectarines 1 bitter free cucumber Seeded mustard and honey vinaigrette 1 tbsp honey seeded mustard 2 tbsp sherry, red or white wine vinegar 1 clove of garlic, finely chopped 100ml extra-virgin oil 1. For dressing: place vinaigrette ingredients in a screw top jar, shake well, season to taste, then set aside for the f lavours to develop. 2. Place chicken in saucepan with peppercorns. Cover with water, bring to boil, reduce heat and simmer for 15-20 mins until just cooked, remove from pot, chill and then slice into generous pieces (or use roast chicken) 3. Slice cheeks off peaches and crack freshly ground pepper onto the flesh. Heat 1tbsp of olive oil in pan, when the pan is hot place each peach cheek flesh side down and grill until they start to caramelize and go golden brown; set aside 4. With a vegetable peeler, finely slice the cucumber into long ribbons 5. To assemble: place salad leaves and wild rocquette into a bowl add cucumber ribbons, chicken and most of the peach cheeks 6. Add vinaigrette and turn ingredients gently with tongs, so to mix all ingredients until they are glossy and looking tasty. 7. Serve on individual plates or bowls, finishing off with last peach cheeks on top; serve immediately and enjoy! Gone fishing with RACT Insurance Winners of the RACT Insurance promotion held in conjunction w ith the Hook, Line & Sinker fishing for ums were Mr J Handicott from Oyster Cove and Mr & Mrs Underwood from Newnham. Just for calling to request a quote, they won $500 vouchers from the Fishing Connection (south) and Tamar Marine (north). Life on the move
Apr May 2011