Service Awards

Aug–Oct 2022

70 YEARS

WBro Ronald John Bingham PM Ikaroa Lodge No. 115

Bro Ian Richard Kaywood MM Lodge Homewood No. 447

60 YEARS

WBro Raymond Alexander Wylie PGS The Hiram Lodge No. 46 WBro Neville Louis Wahrlich PM The Mount Ida Lodge No. 97 WBro Edward James Manson PG Swd B The Cromwell Kilwinning Lodge No. 98 RWBro Lionel Charles Berry P Prov GM Rongotea Lodge No. 146 WBro Donald Barrie Gibson PM Lodge Omarunui No. 216 WBro Mervyn Frederick Jones PM Harmony Lodge No. 325

WBro Donald James Johnston PGBB Ngatiawa-Russell Lodge No. 345 WBro Lex William Donaldson PM The United Lodge of Otago No. 448

50 YEARS

WBro Alexander Douglas Wallace PM Scinde Lodge No. 5

WBro Benjamin Harry Rickards PG Std B United Lodge of Masterton No. 19 WBro Ian Robert Ross PGBB The Ponsonby Lodge No. 54 Bro Maxwell John Kime MM Papakura Lodge No. 56 WBro Robert Leslie Pollard PM Lodge Otangaki No. 70 WBro Robert George Wolfenden PM Lodge Otangaki No. 70 Bro Peter William Lewis Marriott MM Thistle Lodge No. 113 WBro Lewis Kenneth Brown PM Unity Lodge No. 271 WBro Murray John Henderson PM Lodge Katikati No. 295 WBro David James Trott PGC Lodge Zetland No. 312 Bro Ronald John David Dobson MM Lodge Pa-Ka-Ma No. 319 RWBro Robert Michael Angelo P Pres Bd GP Pegasus Daylight Lodge No. 450

400g good quality sausage meat 16 strips of smoked pancetta (or smoked streaky bacon, thinned out with the flat of a knife blade) Vegetable oil for greasing 2 tbsp maple syrup

Method Heat the oven to 200ºC/180ºC fan/gas 6. Heat the butter in a small frying pan, then add the shallots. Stir-fry for 8-10 minutes until soft but not coloured. Add the nuts and cook briefly until pale golden. Remove the mixture to a plate to cool.

Combine the shallots and nuts with the herbs and sausage meat in a mixing bowl. Season. Divide the mixture into 16 equal balls, then shape each into a fat square and set aside.

Cut a pancetta strip in half, then lay it on your work surface in a cross. Put a sausage meat square in the centre and fold the pancetta/ bacon to enclose. Repeat with the rest.

Put the assembled pigs in blankets in a lightly oiled baking tray, seam-side down. Roast for 30 minutes, brushing lightly with the maple syrup halfway through until the pancetta is crisp, and the stuffing is cooked. Serve hot and enjoy! Assemble up to 48 hours in advance, cover and chill. Or freeze for up to 1 month and bake as mentioned before.

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