Western News: October 22, 2019

SOUTHERN WESTERN NEWS VIEW Latest Canterbury news at starnews.co.nz
Tuesday October [Edition 22 datE] 2019 23 11
Successful season
for local league club
It has been another tremendous year, both on and off
the field, for the Hornby Rugby League Football Club
president Brent Tomlinson says, with many highlights
for this “big little club”.
“Our junior numbers grew again, with Hornby fielding
at least one team in every grade offered by CRL, if
not two. Every team from 11’s through to Premiers
experienced finals football, with four teams winning
their respective grand finals – 11’s, 12’s,16’s and 18’s.”
The club’s presidents side played an undefeated
season and won the CRL 10-a-side tournament.
“Our premier side had an outstanding season, playing
some very attractive football. They made another
Canterbury Grand final, unfortunately losing the game.
However, their efforts have been recongnised with nine
of them being selected to represent Canterbury in the
National Provincial Competition (Canterbury Bulls),”
Brent says.
The players are: Tevin Arona, James Baxendale,
Regan Stanton, Jordan Coleman, Caius Faatili, Brad
Campbell, Keletisia (David) Tongotongo, Rulon Nutira
and Caleb Tohovaka.
The Bulls assistant coach is the club’s premier coach
The club’s 16 year-olds display the trophy after winning their grand final.
Jed Lawrie and the head trainer is Lee Puru.
Many other club players have also been recognised for
their abilities in other representative teams:
NZ Maori - Caleb Tohovaka
Canterbury Maori - Nopera Karipa, Nick Stewart,
Sean Spooner, Caleb Tohovaka, Sincere Harraway
NZ Residents 18’s - Caius Faatili, Jordan Coleman
Niuean Women’s - Katie Arona
Canterbury Women’s - Katie Arona
SZRL 15’s - Felix Faatili, Josiah Neli, Ngaheke Nepata,
SZRL 17’s - Jaedon Wellington, Matariri Halbert-Pere
CRL 17’s - Levi Davis-Nevin, Tyler Hodgkinson,
Zachary McNevin, Mekhye Wiparata, Fletcher
Downing, Tavita Tatu, Jaedon Wellington, coach
Brendon Rosie, manager Brooke McNevin
Scorpions 17’s - Jaedon Wellington, Archie Jacobs
(coach) , Brendon Rosie (manager), Willy Simons,
Grant Downing trainers
Otago 17’s - Sam Langford, Nathan Bruce.
NZ Residents 16’s - Jaedon Wellington, Felix Faatili
Canterbury 19’s - Leo Petelo and the trainer Kairim
Murray
CRL 15’s - Felix Faatili, Josiah Neli, Finley Esera,
Ngaheke Nepata
CRL 13’s - Tobi Gibson, Jeremiah Neli, Jackson
Stewart, Ramsey J Sula, Atalasa Tuliakono, Jackson
August, Tamani Murray
CRL 12’s - Kalib Clarkson, Henare-Te Huatahi
Kahukiwa, Aisa Mataese, Isaiah Savea, Micah Sula,
Katoa Turner, Blake Hauraki-Carle, Bryce Hauraki-
Carle, non- travelling Rawiri Davis
Coach Manu Clarkson, trainer Pani Kahukiwa
CRL 11’s - Quaiden Westland, Sam McGregor,
Porourangi Manawatu
CRL 10’s - Riley Metcalf-Ngarongo, Hoani Kahukiwa
CRL Club awards - Hornby 12’s Best Defensive Team,
and most points as a Junior Club.
“So many familiar faces, so many new faces, so many
kids learning the game, just a very enjoyable and
successful year for all involved,” Brent says.
“The club executive would like to thank all our
members, coaches, managers, supporters and
sponsors for their support of the club.”
Anyone interested in playing, coaching or generally
being involved can contact the club via their Facebook
page or phone (03) 349 5139.
Breakfast Bolognese
Ingredients
• 400-500g Quality Mark beef mince
• 2 tablespoons olive oil
• 2 red capsicums, finely chopped
• 1 large brown onion, finely chopped
• 2-3 cloves garlic, finely chopped
• 2 heaped tablespoons tomato paste
• 1 400g can chopped tomatoes
plus ¼ can of water
• 1 tsp dried oregano
• 1 tsp dried basil OR handful chopped
fresh basil
• 1 dessertspoon balsamic vinegar
• salt and pepper to taste
• 4 eggs
• 4 pieces of whole grain sour-dough
bread
• 2 tablespoons parsley,
chopped for garnish
• 25g Parmesan for garnish
Method
Heat a splash of oil on medium heat
and add onion, cooking until it becomes
caremelised. Add garlic and cook for a
further minute. Add mince, dried oregano
and dried basil and fry until browned.
(If adding mushrooms and courgette or
any other veges add toward the end of
this stage). Cook until vegetables have
softened.
Add tomato paste and fry for one minute,
then add chopped tomatoes and simmer
over gentle heat until the sauce has thickened
– about 20 minutes. Add balsamic
vinegar and season with salt and pepper
according to taste.
Create four hollows in the bolognese
mixture and drop an egg in each hollow.
Keeping pan on a low-medium
heat, cover pan with lid until the eggs are
cooked through but yolks still runny. It
takes longer to poach the eggs in the bolognese
mixture than poaching in water
so patience is essential. Serve mince and
one egg on toasted sourdough bread and
garnish with chopped parsley.
Chef’s tips
• Boost the breakfast vege and add 1 cup
chopped mushrooms and/or 1-2 small
grated courgettes
• For an even richer sauce add an extra
tin of tomatoes and reduce the sauce
down longer.
• Break eggs into individual pouring
bowls before pouring into the sauce.
• You can poach the eggs seperately then
add to the sauce.
• Use leftover bolognese sauce from the
night before.
Recipe by Beef+Lamb NZ Nutritionist:
Regina Wypych.