One more semi-final rugby match . Going in: a 1-Loss, 0-Win record in the playoffs. What we needed to go to the final: to win THIS game. A "do or die"game, in every sense of the term.
Although I've only played for the team's reserve grade squad, I have made a point of pitching in and making it to all of the A-grade team's game. I've always managed to be a help, even in some little way, and I much prefer to make a contribution rather than bailing on them once our reserve grade's regular season (which was playoff-less) ended.
Brothers in arms: a pre-game pep talk from our coaching team ...
This was one of our few night games during the entire season. A fitting backdrop for the game - nothing to focus on except 80-minutes of rugby.
End result: we won! A thrilling, come-from-behind victory with under 10 seconds to go! When the referee's whistle blew, the crowd went c-r-a-z-y! It was an intense game: fast-paced play from the backs, and lots of long, slow mauling runs by the forwards. Many of the players (on both sides of the field) collapsed from shear exhaustion at the end of the game, and rightly so. Little was "left on the field". Several camera crews from local news agencies and media stormed the field for up-close footage and one-on-one interviews. And then came out "the pig" ...
I honestly have zero clue where the pig came from, or what it has to do with our team: "The Barron-Trinity Bulls". However, the club's President (pictured above) was as proud as a newborn's father to carry it around the field, in the stands, into the parking lot ...
As a celebration of the team's victory, the head coach (Billy) organized a team barbecue down on The Esplanade. A BYOM ("Bring Your Own Meat") affair, all were encouraged to bring their own carnage-of-choice. The foodie in me wouldn't let me bring hot dogs or hamburgers ... I "just had to" bring something a little more interesting than that. So, I threw together a simple, warm-salad.
Note: I'm aware the above picture is completely out of focus. As you imagine, I had little time to set-up my shot, the lighting, etc ... without the guys noticing what I was up to. *blush* lol
Ingredients
2 lemon grass stalks
3 fresh green chillies, seeded and chopped
2 garlic cloves, chopped
3 scallions, chopped
1 handful cilantro leaves
1/2 tsp ground cumin
1/2 tsp ground white pepper
1/2 tsp turmeric
1 tsp ground coriander
Grated zest 1 lime
3 tbsp fresh lime juice
2 tsp grated fresh ginger root
1 tbsp fish sauce
1/2 cup (120ml) coconut milk
Boneless, skinless chicken breast halves, butterflied
Salt, black pepper – to taste
1 recipe fresh papaya sambal (see Sauces), optional
Salad (per serving)
1 hand full mixed greens
½ red pepper, julienned – BBQ’d
6-8 asparagus stalks – BBQ’d
Method:
For marinade
Remove and discard the tough outer skin from the lemon grass stalks and roughly chop. Put lemon grass, chillies, garlic, scallion, cilantro, cumin, pepper, turmeric, ground coriander, lime zest, lime juice, ginger, fish sauce and coconut milk in food processor or blender; pulse until smooth. In a bowl, toss chicken with lemon grass mixture. Cover and refrigerate for at least 1 hour.
Grill chicken until no longer pink in centre. Sprinkle with salt and pepper, cut chicken into strips.
Toss and serve hot with BBQ’d vegetables.
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