Page 27 - Chiron Calling Autumn 2019

Anzac Dog” about Tooman and Ceaser was present at the ceremony. Ceaser`s collar is held by Auckland War Memorial Museum.
See: https://nzhistory.govt.nz/war/ mascots/first-world-war-mascots
The Blue Cross Medal is open to pets that have done something brave, have life-changing partnerships, are assistance animals or serving or working animals. Ceaser and the other military dogs are very deserving recipients. Nigel Allsopp read out a letter from Steve Goody Chief Operating Officer and Deputy CE Blue Cross and a brief history of the role of the organization.
Some other dogs that served with New
ADVERTORIAL FEATURE
Colston Bassett – Baked Eggs
Have a Leisurely Weekend Brunch
Relax and share an informal meal with
your nearest and dearest. Take a tip out
of the Spaniard’s recipe book by serving
baked eggs with chorizo, peppers,
tomato, smoked paprika and a crumbling
of Stilton. It’s a one pan wonder! Perfect drinking partner: Fresh orange juice or a spicy Bloody Mary.
From left Nigel Allsopp (AWAMO and Blue Cross Organisation) and President Frank Neulist (Ararat RSL Australia) recognise the work of Captain Bruce Page in support of war animals in NZ and presented him with a certificate and medal of appreciation. Captain Page is New Zealand’s AWAMO Ambassador
Zealand troops were acquired in Britain or France; most died there, but Floss, a fox terrier who became the mascot of the NZ Army football team and enchanted all with her performing tricks, was smuggled back to New Zealand. After her death aged 17 her body was stuffed and kept in a glass case but is now lost. Freda, a Harlequin Great Dane stationed with the Rifle Brigade, died at Cannock Chase where locals look after her headstone at the war cemetery there. Major-Major, No. 1 Dog with 19 Battalion, was a white bull terrier who was wounded at El-Alamein but died of sickness in Italy. His grave was marked with a memorial sign.
The Home of Traditional Stilton® & Shropshire Blue
Ingredients
1 large red onion
2 cloves of garlic – crushed 1 red pepper – roughly chopped
1⁄2 tsp smoked paprika 100g chorizo – diced
Method
400g can chopped tomatoes 4 medium eggs
50g Colston Bassett Stilton Handful fresh parsley - chopped
Salt and freshly ground black pepper to taste
1. Preheat oven to 200°C/180°C fan/gas mark 6.
2. Heat the oil in a non-stick, ovenproof frying pan.
3. Add the onion and stir over a medium heat for 4-5 minutes
until soft.
4. Add the pepper, garlic and paprika and continue to cook
for 2 minutes.
5. Add the tomatoes, chorizo and seasoning to taste.
6. Cook over a medium heat for 10-15 minutes until the
mixture begins to thicken.
7. Using the back of a tablespoon make four egg-shaped
hollows in the tomato mixture and break one egg in each. 8. Transfer the pan to the preheated oven for 10 minutes or
until the eggs are set and the yolk is still runny.
9. Scatter over the parsley and serve with crusty bread. Variation: Add a can of chickpeas to make a more substantial meal.
www.colstonbassettdairy.com
E: STILTON@COLSTONBASSETTDAIRY.COM T: 01949 81322 | : @COLSTONBASSETT
www.colstonbassettdairy.co.uk
CHIRON CALLING 25