SENIOR WOMEN BLOWN OF THE PARK BY JETS.

The Senior Women travelled out to the Hangar at Greenvale to take on the Jets.
The match was lopsided with Greenvale keeping the undermanned Kangas scoreless for the entire game.
Greenvale to good for the Kangas to the tune of 194 points.
Best on: Mia Briggs

Kangas 0.0 – 0 def by Greenvale 28.26 – 194

Best Players: M. Briggs, H. Chivell, T. Tweedly, T. Murray , A. Lawford, E. Green

ROXBURGH PARK TOO GOOD FOR ROO’S 2’s

In winds strong enough to blow a small dog off a chain, the Roo’s 2’s took on Roxburgh Park at Lakeside Oval,
The match was hard work for both sides, with the Roo’s taking a 1 point lead into the first break.
Roxburgh Park kicked 3 goals to 1 in the 2nd term to go into the main break 11 points up.
After oranges, The Roos kept the Magpies to 1 point but could only manage 1.1 with the wind and trailing at the last change by 5 points.
The Magpies had the wind advantage in the last, kicking 4 Goals and running over the Roos by 24 points.
Best on: Jacob Opie

Kangas 4.4 – 28 def by Roxburgh Park 8.4 – 52

Goal Kickers: S. Bedford 2, S. Lampton, D. Cunningham
Best Players: J. Opie, S. Bedford, D. Nutt, D. Cunningham, S. Puxley, B. Cuffe

SENIOR MEN SWOOPED BY MAGPIES.

The final match of the day saw the Senior Men lose to Roxburgh Park, at Lakeside Reserve.
It was Magpie mayhem for the first 10 minutes, with Roxburgh Park kicking 6 goals, leaving the loyal Roos supporters stunned.
The Roos managed to put the brakes on proceedings and get a goal against the wind, going to quarter time 31 points adrift.
The Kangas out scored the Magpies in the second quarter, but still struggled to get a grip on the windy conditions, going to half time 23 points behind.
Roxburgh Park had the wind at their back for the 3rd quarter and kicked 2.3 goals to the Kangas 1.1, taking a 31 point lead into the final change.
It looked like the Roos could pinch it in the last, holding the Magpies to just 2 behinds. But skill errors, bad decision making and a solid defensive effort by Roxburgh Park, keeping the Kangas to a 19 point loss.
Best on: Mitch Streiff

Kangas 6.6 – 42 def by Roxburgh Park 9.7 – 61

Goal Kickers: M. Streiff 3, S. Van Taarling, Z. McCasker, W. Healy
Best Players: M. Streiff, Q. Shandley, D. Gregory, J. Corso, B. Henderson, B. Sutherland

NETBALL

Season yet to start.

NEXT WEEK:

Senior Women
v Moonee Valley @ Ormond Park Moonee Ponds, Saturday 11.15am

Senior Men, Reserves & U18’s
v Taylors Lakes @ Lionheart Reserve Taylors lakes, Saturday from 10am

Get along to support your team – GO ROO’s

RECIPE OF THE WEEK – Herb crusted lamb racks & roasted vegetable salad

Ingredients:
Lamb racks
4 Frenched lamb racks (3-4 cutlets in each)
¼ cup fresh breadcrumbs
1 tablespoon rosemary leaves, finely chopped
1 tablespoon flat-leaf parsley, finely chopped
2 teaspoons fresh thyme leaves, finely chopped
3 cloves garlic, crushed
3 teaspoons pesto
Roasted vegetable salad
500g kipfler potatoes, washed, halved
250g baby carrots
2 tablespoons extra virgin olive oil
1 large red onion, cut into thick wedges
¼ cup pine nuts
80g baby kale leaves
Dressing
2 tbsp lemon juice
¼ cup extra virgin olive oil
2 teaspoons wholegrain mustard

Method:
1. Preheat oven to 200°C. Place potatoes, carrots and oil in a bowl, toss well to combine and place in a single layer on a large oven tray. Season with salt and pepper and roast for 20 minutes. Turn potatoes and carrots and add the red onion.
2. Roast for 15 minutes before adding pine nuts and roasting for a further 5 minutes. Set aside and keep warm.
3. Place lamb in a roasting dish. Combine breadcrumbs, herbs, garlic and pesto in a bowl and mix well. Press evenly over lamb racks.
4. Roast lamb uncovered for 10 minutes. Reduce oven temperature to 160°C and cook for a further 15-20 minutes (medium rare) or until desired doneness. Remove lamb and cover loosely. Rest for 5 minutes before cutting the racks into cutlets.
5. Meanwhile, make the dressing by mixing lemon juice, oil and mustard. Add kale to the vegetable mix and pour over the dressing. Toss gently to combine and serve alongside the lamb.