discussion on the vision

1/6/2015

Here are some of the comments made when people connected on our Get Connected page. Add yours by clicking on "comments" below.

COMMENTS MADE BY THOSE WHO HAVE CONNECTED:

"Wonderful presentation last night. (Great food too!) It feels very good to be thinking in positive ways about the future. Bring it on!"

"I am definitely in and want to be actively involved in whatever way is possible - other thoughts to follow "

"I feel so much happier knowing there is a structure now for what Gary is doing, a trust behind him and a vision to move forward. I will pray that this all comes to together".

"Have been enthused by the introduction to the proposed Crossnet and looking forward to more discussion as this concept takes shape in our community".

"Can Jill please send me her recipe for the lamb curry soup - in fact she should post all those soup recipes, they were brilliant ... oh yeah & it was a great night, I loved the idea but more so I loved talking to heaps of people I have never talked to before over such a great meal. I was able to have real conversations ( not just polite passings ) its hard to do that on a Sunday. Im all in for more meet & greets over fantastic meals & I would be happy to pay contribute for it".

"Awesome vision"

"Love to be involved"

4 Comments

Carole Fife

1/6/2015 09:46:31 am

A wonderful start last night for the Crossnet launch with so much enthusiasm in the room. A fresh approach for HCC to reach out to those in our community in a new and exciting way.

Jill Bradley

5/6/2015 01:42:57 pm

Hi all, here is the recipe Paul requested, will try to get the others to add there's.
Mulligatawny Stoup

I got this recipe from bite mag

Ingredients
400 g Diced lamb
2 Lamb shanks
3 Cloves garlic
1 Large piece fresh ginger
1 Bunch each of coriander and mint
8 Curry leaves
1 tsp Ground cumin,coriander,cardamon,garam masala,tumeric and black pepper.
1 1/2 Cups Coconut milk
1 Cup Finely chopped onion
2 Stalks celery, finely chopped
1 Tbsp Mustard seeds
2 Bay leaves
1 Cinnamon stick
1 440g Tin tomatoes
3 Cups Lamb stock
1 Zest and juice lime
Freshly chopped mint and coriander
Salt and pepper
Extra lime juice

Directions
Take a large casserole dish or saucepan, add a little oil and brown the diced lamb and lamb shanks. Take out. In the same saucepan add the onion and celery and sauté for a few mins. Add the mustard seeds, bay leaves and cinnamon stick.
In a processor put the garlic,ginger,bunches of coriander and mint, curry leaves, cumin,cardamon,coriander,garam masala,black pepper and 1/2 cup of coconut milk and process to form a smooth curry paste.
Add the curry paste to the onion mix and stir thru and cook for a few mins. Add the meat and stir thru and cook again for a few mins. Then add the tomatoes and 2-3 cups of lamb stock, another cup of coconut milk and the juice and zest of the lime. Put a lid on and simmer for 11/2 hours or until the lamb is tender and the soup is thick. To serve, take the lamb shanks out, take off the meat and add back in, then take out the bay leaves and cinnamon stick. Taste and add seasoning if necessary. Add the freshly chopped coriander and mint,stir thru with the extra lime juice. Serve with crusty bread.

paul

11/6/2015 12:05:01 pm

You are Awesome, Thanks Jill

Merv Sandford

7/7/2015 03:46:58 pm

Great initiative, this gets my support

discussion on the vision

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