WOLF MISSLER RIP. Recipes Nullagine Market. Cloud Break. NAIDOC Nullagine. Marble Bar Market. Marble Bar PS. Marble Bar Rec Shed.

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1 Marble Bar Nullagine Mirage July 2016 Recipes Nullagine Market Cloud Break NAIDOC Nullagine Marble Bar Market Marble Bar PS Marble Bar Rec Shed Shire News Marble Bar Visitors Nursing Post News WOLF MISSLER Wolf was a long time Nullagine resident. A memorial service was held at Garden Pool on Sunday 3rd July followed by a Wake at the Beer Garden at Nullagine Hotel. Deepest sympathy to Laurel and family RIP Community News Your FREE Community Newsletter

2 Recipes of the month LAMB & POTATO CURRY BEST CARROT CAKE Ingredients 225g unsalted butter 1kg onions, chopped 100g fresh ginger, finely chopped 100g garlic cloves, chopped 4 medium-hot red chillies, finely chopped 1 tbs crushed pasilla chillies* or dried chilli flakes 2 x 400g cans chopped tomatoes 2 tbs ground turmeric 2 tbs ground cumin 2 tbs ground coriander 4 tbs sweet paprika 2kg lean lamb (such as leg), skin and excess fat trimmed, cut into 4cm pieces 400ml can coconut milk 1kg small waxy potatoes (such as kipfler or nicola), peeled, cut into 2-3cm pieces 2 tbs sunfl ower or canola oil 2 tbs black mustard seeds 1 bunch (about 80g) coriander, roughly chopped, plus a few extra leaves to garnish Method 1.Melt the butter in a large heavy-based saucepan over medium heat. Add the onion, ginger, garlic, red chilli and crushed pasilla chillies or dried chilli flakes and cook, stirring occasionally, for minutes until the onion mixture is soft and lightly browned. 2.Spoon the onion mixture into a blender or food processor and blend to a smooth paste. Return to the pan and add the tomatoes, spices, lamb, coconut milk, 300ml water and 4 teaspoons salt, then bring to the boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for 11/4 hours. Stir in the potatoes, cover and continue to cook for minutes until potatoes are tender. (If you re making this curry the day before, cool to room temperature, then refrigerate until needed.) 3.Shortly before serving, heat the oil in a small saucepan over medium heat. Add the mustard seeds and leave them to sizzle vigorously for a few seconds. Add them to the piping-hot curry and stir in with the coriander and more seasoning, if necessary. Sprinkle with extra coriander leaves to garnish. Ingredients 2 cups (500 ml) all-purpose flour 2 tsp (10 ml) baking powder 2 tsp (10 ml) cinnamon 1 tsp (5 ml) baking soda 3/4 tsp (4 ml) salt 1/2 tsp (2 ml) nutmeg 3/4 cup (175 ml) granulated sugar 3/4 cup (175 ml) packed brown sugar 3 eggs 3/4 cup (175 ml) vegetable oil 1 tsp (5 ml) vanilla 2 cups (500 ml) grated carrots 1 cup (250 ml) drained crushed canned pineapple 1/2 cup (125 ml) chopped pecans Icing: 1 8 oz (250g) package cream cheese, softened 1/4 cup (60 ml) butter, softened 1/2 tsp (2 ml) vanilla 1 cup (250 ml) icing sugar (aka confectioner s sugar and powdered sugar) Method: Grease and flour 13- x 9-inch (3.5 L) metal cake pan; (or 2 round pans) set aside. In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened. Stir in carrots, pineapple and pecans. Spread in prepared pan. Bake in centre of 350 F (180 C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack. (Make-ahead: Cover with plastic wrap and store at room temperature for up to 2 days. Or ovenwrap with heavy duty foil and freeze for up to 2 weeks; let thaw before continuing.) Icing: In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake. (Make-ahead: Cover loosely and refrigerate for up to I day.) I made this yesterday and it is truly delicious

3 Our NAIDOC celebrations were held on 29th June at Nullagine Remote Community School. Much appreciation to Luke Colgan and Millennium Minerals Ltd for funding this event and making it a great day. Thanks to Greg Yeo and staff at the school for your involvement. Beautiful masks and boomerangs were painted. An exceptional piece of art was created using hands as stencils, story time, sports, BBQ, Face Painting by Jasmine, etc., all whilst being entertained by a wonderful band Broken Tides. Our next Nullagine Market will be on 10th July. So come along or maybe have a stall. Advertisement in this issue. Cate Clancy, Coordinator, Nullagine Community Resource Centre

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9 SUDOKU Difficulty Medium

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12 NULLAGINE Nullagine CRC would like to thank Luke and Nullagine Remote Millennium Minerals Ltd for funding this event. Community School Much appreciation. Thanks also to Nullagine Remote Community School who helped with NAIDOC this year, supplying all the crafts for the children to make, and the Principal Mr Yeo for his cooking expertise. Thanks also to Jasmine who came from South Hedland to paint the children s faces and some of the adults. Also not forgetting Broken Tides for entertaining everyone. It was a magic day had by all.

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17 IDENTIFICATION CARDS Police have received numerous enquiries about relating to the process of obtaining identification cards with photographs attached. If you require an identification 18+ card for obtaining plane tickets or even entry to licensed premises, you can attend the Police Station and we will provide you with an application form to complete. There is a fee of $42.50 and the process takes around 2 weeks. Nullagine Police Serving your Community

18 LORENA KELLY 4TH JULY WALTER STREAM 8TH JULY LEON CRUSOE 13TH JULY TROY FRANCIS 20TH JULY EVELYN WILBERFORCE 23RD JULY BRIAN FRANCIS 25TH JULY LINTON LONG 25TH JULY GIOVANNI CRUSOE 26TH JULY RODELLE LANDY 31ST JULY NULLAGINE CHILDREN ROSEANNE COLLEY ST JULY 5 YEARS MARBLE BAR CHILDREN KAYLEEN COFFIN 11TH JULY 7 YEARS KELLY STREAM 15TH JULY RHINEAKKAH TOBY 22ND JULY 11 YEARS HAYLEY MASON 27TH JULY 11 YEARS JADE MOODY 28TH JULY

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