REMINDER: Book for School Holiday Activity!!

Children’s Christmas

Cooking Class

Wednesday 16^th December • 9.30am - 11.30am

Making fun edible Christmas treats for all to enjoy!

Book fast to receive a free take apron to KEEP!

Ticket Price: $6.00

followed by...

DHP Aussie
Christmas BBQ

Wednesday 16^th December • 12.00Pm

For all Members to enjoy... Bring your Christmas cheer and join us
for a scrumptious Aussie BBQ and end the year with a bang!

FREE Event!

Book early for the kids Xmas activity

as spaces are limited

Barbecued Salmon with Fennel, Orange & Chickpeas

Serve barbecued salmon with rocket, fennel and chickpeas - everyone will be asking for more!

Serves: 4

Time to prep: 15 minutes

Time to cook: 2 minutes

Ingredients

• 2 oranges, peeled
• 1 fennel bulb, trimmed, very thinly sliced
• 1 x 400g can Edgell Salt-Reduced Chickpeas, rinsed, drained
• 1/2 red onion, thinly sliced
• 1/3 cup fresh continental parsley leaves
• 2 tablespoons chopped fresh dill
• 1 large (about 375g) skinless salmon fillet, pin boned
• Olive oil spray
• 50g baby rocket leaves
• Lemon wedges, to serve

Method

• Holding 1 orange over a large bowl to catch any juice, use a sharp knife to cut along either side of the white membrane to remove the segments. Add to the bowl. Use your hands to squeeze the juice from the remaining flesh. Repeat with remaining orange.
• Add the fennel, chickpeas, onion, parsley and dill to the bowl. Season with pepper. Toss to combine.
• Preheat a barbecue flat plate or chargrill on high. Cut salmon lengthways into 8 slices. Spray lightly with olive oil spray and season with pepper. Cook on barbecue for 1 minute each side for medium or until cooked to your liking. Flake into bite-sized pieces. Add salmon and rocket to the orange mixture and toss to combine. Divide among serving dishes and serve with lemon wedges.

(Source).

School Holiday Activity & Aussie BBQ!

Children’s Christmas

Cooking Class

Wednesday 16^th December • 9.30am - 11.30am

Making fun edible Christmas treats for all to enjoy!

Book fast to receive a free take apron to KEEP!

Ticket Price: $6.00

followed by...

DHP Aussie
Christmas BBQ

Wednesday 16^th December • 12.00Pm

For all Members to enjoy... Bring your Christmas cheer and join us
for a scrumptious Aussie BBQ and end the year with a bang!

FREE Event!

Book early for the kids Xmas activity

as spaces are limited

Barbecue Chicken With Carrot-Zucchini Slaw

For a balanced and tasty family meal, try this barbecue chicken and carrot-zucchini slaw recipe.

Serves: 4

Time to prep: 10 minutes

Time to cook: 30 minutes

Ingredients

• 2 teaspoons olive oil, plus 1 tablespoon extra
• 1/4 small-medium brown onion, finely chopped
• 1 clove garlic, finely chopped
• 1/2 cup Cornwall's cider vinegar
• 1/2 cup Coles Brand tomato sauce squeezy
• 1/3 cup water
• 2 tablespoon Coles Brand brown sugar
• 1 1/2 teaspoons Coles Brand worcestershire sauce
• 1 1/2 teaspoons Coles Brand dijon mustard
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• Pinch of Coles Brand cayenne pepper
• 400g (about 2 small-medium) chicken breast fillets, each sliced through the centre lengthways into 2

Carrot-Zucchini Slaw

• 1/4 cup Coles Brand whole egg mayonnaise
• 3 teaspoons Cornwall’s cider vinegar

• 1 medium (180g) zucchini, cut into thin matchstick-size strips
• 2 medium carrots (200g total), cut into thin matchstick-size strips
• 1/2 medium red onion, very thinly sliced
• 1/4 bunch fresh coriander, leaves and stems separated, leaves coarsely chopped

Method

• In a small heavy saucepan, heat 2 teaspoons of the oil over medium heat. Add the onion and cook, stirring often, for 4 mins, or until tender. Stir in the garlic and cook for 1 min or until garlic is tender.
• Stir in the vinegar, tomato sauce, water, sugar, Worcestershire sauce, mustard, salt, black pepper and cayenne. Bring to a simmer over high heat. Reduce heat to medium-low and simmer uncovered, stirring often, for 15 mins or until the sauce reduces and thickens slightly. Remove from heat. Reserve 1/4 cup sauce for basting. (See Note.)
• Heat the barbecue on medium-high. Coat chicken with remaining tablespoon oil and season with salt and pepper. Place chicken on the grill, close the hood for hooded barbecues, and cook chicken, basting occasionally with reserved 1/4 cup barbecue sauce, for 2-3 mins each side or until cooked through and slightly charred on the outside but still juicy.
• Meanwhile, in a small bowl, whisk the mayonnaise and vinegar to blend. Season.
• Using your hands, gently toss the zucchini, carrots, onion and coriander leaves and stems in a large bowl to combine. Toss the slaw with enough dressing to coat. Season to taste with salt and pepper.
• Transfer the chicken and slaw to plates. Serve with remaining barbecue sauce.

(Source).

Barbecued tofu burgers

Photography by Louise Lister

Chargrilled tofu burger with hot chilli sauce and hommus is not just the choice of vegetarians.

Serves: 4

Time to prep: 45 minutes

Time to cook: 5 minutes

Ingredients

• 500g block firm tofu
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 garlic clove, crushed
• 1 Turkish pide loaf, cut into 4
• 1/2 cup hommus dip
• 2 large iceberg lettuce leaves, shredded
• 2 ripe tomatoes, sliced
• 1/2 red onion, thinly sliced
• Hot chilli sauce, to serve

Method

• Cut tofu block lengthways into 4 thick slices. Combine oil, vinegar and garlic in a shallow ceramic dish. Add tofu and turn to coat in marinade. Cover and refrigerate for at least 30 minutes, or up to 24 hours, if time permits, turning once.
• Preheat a chargrill or barbecue grill on medium-high heat. Cook tofu for 2 minutes each side, or until charred.
• Meanwhile, split bread and lightly toast on both sides. Spread hommus over each bread base. Top bases with lettuce, tomatoes, onion and tofu. Drizzle with hot chilli sauce. Cover with bread.

(Source).

A GREAT Xmas BBQ!

Thank you to all the Members and Staff who made the DHP X-Mas BBQ Break-up a FANTASTIC event. The BBQ was full of laughter, food, friends and of course, Santa Claus and Mrs Claus (who were brilliant!) 

Christmas BBQ at DHP

We will be having a Christmas BBQ break-up at Dolphins Health Precinct for DHP & Learn to Swim Members. The BBQ starts at 11.30am on Wednesday 19th December. We'd love for you to join us and celebrate the festive season.

- See you there!

It's Christmas Party Time at DHP!

It's Christmas time at Dinky Dolphins Crèche and Wednesday 19th December we are offering fun and games from 12.00pm.

There will be games, gifts and the big jolly man in the red suit will even drop in before he shoots off around the world to share his festive joy. Tickets are only $8 and can be purchased from DHP Reception.

We will also be having a Christmas BBQ break-up at Dolphins Health Precinct for DHP & Learn to Swim Members, so be sure to drop in early at 11.30am to grab some food before the kids get swept away in the sleigh to have some fun.