ASOPA PEOPLE

Organisers get down to business

It’s good to see the true traditions of ASOPA being maintained. And, as this candid shot shows, they are being maintained ferociously at reunion organising committee meetings. I need not remind readers that it is a strategic verity that any objective will be attained more expeditiously with many bottles of wine of both hues and a table groaning with seafood.

When we speak of maintaining traditions, of course, we go as far back as the Great Paediatrician of ASOPA, Dr Alf Conlon. As Peter Ryan writes of the Colonel whose steely determination brought ASOPA into this world: “Quite unconcerned by personal appearance, when he put on uniform he cut a most unmilitary figure. He smoked, drank and ate liberally, avoided fresh air and shunned exercise; he declared that he was not interested in a long life, and he did not have one.”

Billy Welbourne chuckles into the camera as Bodman removes the succulent flesh of the prawn in three easy strokes and Huggins searches amongst seafood detritus and empty bottles for a lost list. Men who, contrary to the Conlonian philosophy, are interested in a long life and are making sure it’s a good one.

CHICKEN ASOPA

Thought you’d enjoy hearing about a dish called Chicken Asopa, which is apparently a favourite of chef Juan Carlos Cruz - self-styled 'calorie commando' who, according to the Foodnetwork website, "heads up a saucy swat team to help regular folks deal with their food issues". The dish is five-star rated and is said to serve up to ten people.

1 kilo boneless skinless chicken breast, cut into 1/2-inch cubes
2 teaspoons dried oregano
1/2 teaspoon freshly ground black pepper
1 tablespoon paprika
1/2 teaspoon salt
5 tablespoons olive oil
100 grams bacon, chopped
1 clove garlic, chopped
1 medium onion, chopped
1 medium bell pepper, chopped
1 medium tomato, chopped
1/2 medium spicy turkey sausage, cut into 1/2-inch thick slices
1/4 cup pimiento-stuffed olives, chopped
1 tablespoon capers
1 cup long-grain white rice
3 cups water or chicken stock
1/2 cup frozen peas

Toss chicken with oregano, pepper, paprika, salt, and 2 tablespoons of olive oil until evenly coated. Brown chicken in a nonstick skillet over medium-high heat. Remove from heat and set aside.

Heat remaining 3 tablespoons oil a large non-stick pot. Add bacon and garlic and saute until fragrant. Add the onion and bell pepper and saute until onion and pepper are tender.

Add tomato, browned chicken, and sausage. Cover and simmer for 10 minutes. Add olives, capers, rice, and water. Cover and simmer for 15 minutes. Add frozen peas and simmer for 5 more minutes. Taste for seasoning and serve.

Sounds good, huh?