Эпизоды
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ON THIS WEEK’S SHOW
- Footy finals roundup
- The US Presidential debate
- Our thoughts on the Emmy’s
- Is this the way Dusty wants to go out?
- When is it appropriate to toot your horn?
Email us at [email protected]
Facebook.com/dontshootpod
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Twitter @dontshootpod
Item 1: Footy finals roundup
- All the fallout from the weekend of footy
Item 2: The US Presidential debate and why the cats and dogs of Springfield are in hiding
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: The Prelim Finals Assortment Myles discusses one great drop from Queensland, Adelaide, NSW and Geelong
BSF brought to us by Red Energy
BOOK: Caro has a book: The Sportswriter by Richard Ford
SCREEN: Caro has a Screen: The Perfect Couple on Netflix
Thank you to Cobram Estate Olive Oil
FOOD: Corrie has a Recipe: From the new Ottolenghi cookbook Comfort: Linguine with miso butter, shitake and spinach
190g dried linguine (or spaghetti)
1tbsp olive oil
10g unsalted butter, fridge-cold, cut into 2cm cubes
1banana shallot, finely chopped (75g)
150g fresh shiitake mushrooms, roughly sliced 3garlic cloves, crushed
50g white miso paste
1tsp light soy sauce
I tbsp Chinkiang black (or malt) vinegar
150g baby spinach leaves salt and black pepper
To serve shichimi togarashi (or chilli flakes) lemon or lime wedges
The butter, miso and cooking water al combine to emulsify and coat the linguine here in the most comforting of al sauces. It's totally creamy without the use of any cream, and is perfect for an easy mid-week supper.
Ingredients note: The suggestion to add togarashi - the Japanese 7-spice mix - feels fusion and works well, but some regular chili flakes and a really (really!) good crack of black pepper works brilliantly too.
Serves 2
Bring a large saucepan with 2litres of water to the boil. Ad 1teaspoon of salt, followed by the pasta, and cook until al dente. Drain, saving 200ml of the cooking water.
Meanwhile, put the oil and 15g of the butter into a large sauté pan and place on a medium-high heat. Add the shallot and cook for about 5minutes, until soft but not taking on any colour. Add the mushrooms, along with a good grind of pepper, and cook for about 7minutes, until the moisture has evaporated and they are starting to brown. Add the garlic, miso, soy sauce and vinegar and stir for about 30 seconds until combined. Add the reserved pasta-cooking water, mxi well and bring to a simmer. Reduce the heat to medium and, keeping the mixture at a good simmer, ad the remaining 85g of butter piece by piece, stirring constantly until the sauce has emulsified and thickened slightly: this should take about 3minutes.
Return the cooked pasta to the pan, toss for 30 seconds, then add the spinach. Toss and turn for a minute, until it has wilted, then serve with a generous shake of shichimi togarashi (or chili flakes and a few extra grinds of pepper) and lemon or lime wedges alongside for squeezing.
DID YOU SEE THAT? We discuss ‘The Apprentice’ – the new film about Donald Trump which has been seen at the Cannes Film Festival
SIX QUICK QUESTIONS for Red Energy
CORRIE TO CARO: Is banning 14-year-olds from social media a pipe dream?
CARO TO CORRIE: Speaking of media, what’s the latest interesting piece of info you’ve discovered about Rupert Murdoch and his family
CORRIE TO CARO: Are you disappointed in Dustin Martin?
CARO TO CORRIE: What’s your Emmys Red Carpet fashions 3,2, 1
CORRIE TO CARO: On what occasion is it ever appropriate to toot?
CARO TO CORRIE: What’s your latest retail whinge
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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ON TODAY’S SHOW
- Live from Red Energy!
- Date night at the footy – Caro and Corrie went to watch the Hawks
- Our wrap of the first week of finals footy
- James Packer and Lachlan Murdoch discussion
- Has Sydney become the cultural capital of Australia?
THANKS TO RED ENERGY - owned by Snowy Hydro, a renewable energy leader.
Email us at [email protected]
Facebook.com/dontshootpod
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Item 1: Footy finals roundup
The stories, the surprises, the worries, the heroes, the ridiculous
Item 2: Australian Story on the ABC 3-part series, first one went to air this week. Making Lachlan Murdoch by journalist and author of ‘Successor: The High Stakes of Lachlan Murdoch. He is also the producer and writer behind the successful podcast Rupert, The Last Murdoch
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson – Search Prince Wine Store dot com dot au. This week: the Iberian Peninsula Mixed Dozen
BOOK: CARO has a book: The Guest By Emma Kline
SCREEN: CORRIE has a Screen: A Spy Among Friends on Britbox
Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: CARO has a Recipe: Thai Red Salmon Curry
DID YOU SEE THAT? CORRIE discusses Melbourne’s theatre history – has Sydney become the cultural capital of Australia without us even noticing?
SIX QUICK QUESTIONS for RED ENERGY - owned by Snowy Hydro, a renewable energy leader.
CORRIE TO CARO: What artistic interview intrigued you this week
CARO TO CORRIE: What artistic announcement intrigued you this week
CORRIE TO CARO: What was it about Bill Shorten's resignation that fascinated you?
CARO TO CORRIE: Which Royal Family member has most surprised you this year?
CORRIE TO CARO: What has most worried you about the Melbourne battle for the new Mayor?
CARO TO CORRIE: What shopping mistake do you keep on making, week after week
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
THANK YOU RED ENERGY FOR HOSTING US
CORRIE TO CLOSE
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Пропущенные эпизоды?
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ON THIS EPISODE:
- Father’s Day & a weekend without footy
- The fallout with Christian Petracca and Melbourne
- Why are wives and partners often blamed when there’s controversy?
- Caro’s shoutout for her editor of the last 3 decades
Send through feedback [email protected]
Follow us on socials:
Facebook.com/dontshootpod
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Twitter: @Dontshootpod
When a man’s in trouble, blame the woman
Unpacking the Christian Petracca story – the impact of his injury on his life, and his fiancé Bella Beischer – and the trip to Noosa
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: A deep-dive into Myles’ Spring Mystery Box
Baron Jacques Cremant de Bourgogne Brut NV
Two Tonne STH Pinot Noir 2023
BSF:
BOOK: Corrie has a book: Cherrywood by Jock Serong
SCREEN: Caro has a Screen –Rebus on SBS ON DEMAND
Thank you to Cobram Estate Olive Oil
FOOD: Corrie has a recipe: Apricot and Almond Cake from the Hamilton and Alexandra College cookbook More Food With Friends
Prep time: 15 minutes
Cooking time: 40 minutes
Serves: 8-10
150g juicy dried apricots
250ml cold water
2 cardamom pods, cracked
200g ground almonds
50g fine polenta
1 teaspoon baking powder, gluten free if required
150g caster sugar
6 large eggs
2 teaspoons lemon juice
1 teaspoon rosewater non stick cooking spray
To decorate
2 teaspoons rosewater or apricot jam
I teaspoon lemon juice
2½ teaspoons finely chopped pistachios
Put the dried apricots together with the cracked cardamom pods and seeds into a small saucepan and cover with the cold water. Bring to the boil and bubble for 10 minutes, checking occasionally that the pan hasn't run out of water.
Remove from the heat and let the apricots cool.
Preheat the oven to 180°C. Grease the sides of cake tin and line the bottom with baking paper.
Remove five dried apricots and tear them in half for later use and make sure you also remove the cardamom husks, but leave the seeds in the pan.
Scrape the remaining apricot mixture into a food processor with the ground almonds, polenta, baking powder, caster sugar and eggs and blitz until well combined.
Open the food processor, scrape down the sides and add two teaspoons of lemon juice and the rosewater and blitz again.
Scrape the mixture into the prepared tin, smooth the top, arrange the apricot halves around the circumference and pop in the oven to bake for 40 minutes. If the cake is browning up at the 30 minute mark, pop some alfoil loosely on the top.
When it is ready, the cake will be coming away from the edges of the tin and a skewer will come out clean when tested.
Place the cake in it's tin on a wire rack. If using apricot jam, just warm it a little to make it easier to spread. Stir in a teaspoon of lemon juice to jam and brush over the surface of the cake.
Sprinkle the chopped pistachios over the top and leave the cake to cool in the tin.
Cook's tip
Store in an airtight container for 5-7 days or in the fridge if the weather is hot. The cake can also be frozen successfully for up to three months
DID YOU SEE THAT? Priscilla, Queen of the Desert has turned 30
SIX QUICK QUESTIONS for Red Energy
CORRIE TO CARO: What Saturday newspaper institution has completely dropped the ball this week
CARO TO CORRIE: Apart from the Harbor, the Opera House, the beaches – and just about everything else we love about Sydney – what else does Sydney do really, really, well
CORRIE TO CARO: What favorite long-term relationship of yours is about to break up and is leaving you bereft
CARO TO CORRIE: What might history show was a turning point in the US 2024 presidential election
CORRIE TO CARO: What was your most fascinating conversation at the all-Australian function last week
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ON THIS WEEK’S SHOW
- Our wrap of the 2024 AFL Home and Away season
- The sad passing of Sam Landsberger
- The challenges school teachers are facing
- The big issues to watch in AFL land over the next few months
- A great asparagus risotto recipe
Email us at [email protected]
Facebook.com/dontshootpod
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Twitter @dontshootpod
Dramatic end to the 2024 home-and-away season
- The week started with Tuesday morning’s news of the death of Sam Landsberger
- Caro reflects on Sam, his career and contribution
- When sports journalism loses its finest
- Season 2024:
· the surprises – and which teams shocked and amazed
· the heroes and villains
· the big stories and issues
· AFL HQ performance
· Toward the Finals series
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wines to accompany Spring asparagus
BSF brought to us by Red Energy
BOOK: Caro has a book: Absolutely and Forever by Rose Tremain
SCREEN: Corrie has a Screen – Take My Hand on general cinema release
Thank you to Cobram Estate Olive Oil
FOOD: Corrie has a recipe: Sylvia Fountaine’s Asparagus Risotto via feastingathome.com
DID YOU SEE THAT? CORRIE discusses this article on Mamamia.com.au
'I've been a teacher for 30 years. Now, I'd rather work at McDonalds than step into a classroom again.'
SIX QUICK QUESTIONS for Red Energy
CARO TO CORRIE: What was your big takeaway from last week’s Democratic National Convention in Chicago
CORRIE TO CARO: What AFL stories are going to dominate the off season?
CARO TO CORRIE: What is your secret Sydney pleasure
CORRIE TO CARO: It’s a perennial question of ours, but what is your favourite first sign of Spring?
CARO TO CORRIE: What is your favorite first sign of Spring
CORRIE TO CARO: What was your greatest piece of luck this week
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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ON TODAY’S SHOW:
- The wither of Australian free-to-air TV
- The challenges the alcohol and hospitality industries are facing
- Bernard Tomic’s latest indiscretion
- Our wrap of the Logies
- Why we are looking forward to the John Farnham documentary
If you have feedback, comments or suggestions, email us:
[email protected]
Wither Australian free-to-air TV?
Despite the joy and upbeat Logies awards night, our broadcasters are at the crossroads of either keeping a steady course and risking further plummeting of audience numbers OR they redefine their organisations, their offering, their branding - and try something new
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Unpacking the Distributor Tasting cocktail cabinet
BSF brought to us by Red Energy
BOOK: Corrie has a book: Broccoli and Other Love Stories By Paulette Whitney
SCREEN: Caro has a Screen – Presumed Innocent
Thank you to Cobram Estate Olive Oil
FOOD: Caro has a recipe: Beef tagliata - Italian recipes by GialloZafferano
Ingredients:
Entrecôte 28 oz (800 g) - (sirloin)
Arugula ¾ cup (100 g)
Cherry tomatoes ¾ cup (100 g)
Salt to taste
Black pepper to taste
Extra virgin olive oil to taste
Method:
To prepare sliced beef tagliata with arugula and cherry tomatoes, make sure to take the piece of entrecôte out of the fridge at least one hour before cooking, as the meat must not be cooked cold. Wash and dry the arugula well. Then wash and cut the tomatoes in half
1. Move on to the meat: remove the fat (if present) from the surface 2, then divide the piece of meat into slices about 1 ½” (4 cm) thick 3. Heat the grill and let it warm up nice and hot. When the grill is hot, lay a piece (or maximum two) of meat 4, then reduce the heat, to medium-high and cook for about 3 minutes on that side. Then you can turn the meat with tongs (do not use a fork, so as not to pierce it and let the juices come out) and cook for another 3-4 minutes 5. To ensure that the cooking is rare, you can use a kitchen thermometer 6: when the core temperature is around 125-129° F (52-54° C), the meat is ready. Take it off the grill and leave it on the cutting board for a minute to let it rest and retain its juices 7 (if you have to leave it longer, cover it with aluminum foil). Then cut crosswise to obtain several slices with a sharp non-serrated knife 8. Arrange a bed of arugula on a serving plate, the beef tagliata, and some tomatoes 9. A drizzle of oil, flakes of salt (or coarse salt) and freshly ground pepper. and your sliced beef tagliata with arugula and cherry tomatoes is ready to be served!
DID YOU SEE THAT? Bernard Tomic’s latest indiscretion
SIX QUICK QUESTIONS
CARO TO CORRIE: What TV show deserved a Logie in 2024
CORRIE TO CARO: What was the Australian television game changer at the 2024c Logies
CARO TO CORRIE: What new movie are you desperate to see
CORRIE TO CARO: What 2024 award-winning show are you now desperate to see
CARO TO CORRIE: What 2024 award-winning show are you still keen to avoid
CORRIE TO CARO: What schmaltzy Logies moment was completely justified
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
CARO TO CLOSE
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ON TODAY’S SHOW:
Caro returns! We hear all about her trip
All the sports news – Dusty, Olympics & Hawthorn’s rise
The impact Kamala Harris is having on the youth vote
Monday’s Four Corner’s report re: Channel 7
Caro’s trip
Highlights
Lowlights
New travel tips/observations
What does not improve when you travel
Watching the Olympics from Over There
Following the footy from over there
Topsy-turvey Top 8
Biggest surprise/s – which story raised your eyebrows
Dusty retirement - thoughts
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Wines from Brittany
(Notes to come)
BOOK: Caro has a book: The First Friend by Malcolm Knox
SCREEN: Caro has a Screen – The Ministry of Ungentlemanly Warfare
Thank you to Cobram Estate Olive Oil.
FOOD: Corrie has a recipe: Joe’s BBQ Portuguese Prawns
(Recipe to come)
DID YOU SEE THAT? Corrie discusses the USA election & Kamala Harris’s impact on the youth vote
SIX QUICK QUESTIONS for Red Energy
CORRIE TO CARO: What surprised you about Monday’s Four Corners report on bad behaviour at Channel 7
CARO TO CORRIE: What surprised you about Monday’s Four Corners report on bad behaviour at Channel 7
CORRIE TO CARO: What was your most problematic overseas purchase
CARO TO CORRIE: What do you wish you’d purchased for your weekend in Byron Bay
CORRIE TO CARO: What were 3 great things about the Margate Soul Festival
CARO TO CORRIE: What were 3 great things about the Byron Writers Festival
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
Learn more about your ad choices. Visit megaphone.fm/adchoices -
ON THIS EPISODE
- Corrie is joined by Anna Barry and Jake Niall in studio
- Dustin Martin’s retirement
- The Hawthorn racism investigation and court hearing
- Our favourite moments so far from the Paris Olympic Games
- The most consequential AFL/VFL match in history
- The one person in football Jake Niall would like to interview
For feedback and correspondence:
Email: [email protected]
Instagram: @dontshootpod
Twitter: @dontshootpod
Facebook: www.facebook.com/dontshootpod
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week’s recommendations:
Warres LBV 2009 Port
BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.
BOOK: Anna has a book: Caledonian Road by Andrew O’Hagan
SCREEN: Jake has a Screen – 1970: The Final Story
Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: Anna has a recipe: Nigella’s Whole Chicken Roasted In a Pot
DID YOU SEE THAT? Simone Biles’ GOAT status
SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.
CORRIE TO JAKE: What is the show you described the other day as “just about the best thing I’ve seen on Netflix”
CORRIE TO ANNA: Which international star are you hoping to see in October
ANNA TO JAKE: If you could interview one AFL or VFL footballer, who would it be
CORRIE TO ANNA: If you could go back to one place in Ireland, where would it be
ANNA TO CORRIE: If you could have one session at the pub with a 20th Century writer who is no longer with us, who would it be
CORRIE TO JAKE: If you weren’t a footy writer, which other job in a newspaper office would you like to do
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
Learn more about your ad choices. Visit megaphone.fm/adchoices -
Gabrielle Poy from the Prince Wine Store joins us in studio to discuss French Reds and the French 75.
Learn more about your ad choices. Visit megaphone.fm/adchoices -
ON TODAY’S SHOW- Special guest, Steve Perkin, joining Corrie this week!- Steve speaks about his career in journalism & as the producer of the Footy Show during its heyday- The journey of retirement- Reflecting on the Hawthorn Footy Club- Olympics highlights- Childhood memoriesIf you have feedback, email us at [email protected] COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.Search Prince Wine Store dot com dot auGabriel Poy joins us to discuss:The French 75 – Gin, sugar syrup and lemonDomaine Font De Courtedune Cotes Du Rhone Village 2022Domaine Font De Couredune Chateauneuf Du Pape 2021BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.BOOK: Steve has a book: James Patterson’s Alex Cross novelsSCREEN: Corrie has a Screen – Find Me Falling with Harry Connick Junior on NetflixThank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern VictoriaFOOD: Steve has a recipe: Maple, chilli and cumin lamb shanksSERVES 8 PREP AND COOK TIME 2 HOURS 30 MINUTES1 tablespoon extra virgin olive oil8 (1.6kg) trimmed lamb shanks1 (200g) large onion, chopped coarsely 3 cloves garlic, chopped1 tablespoon cumin seeds2 ½ cups (625ml) chicken stock⅓ cup (80ml) pure maple syrup 3 teaspoons dried chilli flakes2 x 400g cans chickpeas, drained, rinsed 1 bunch (750g) silver beet, stalks removed, torn ALMOND AND PEPITA SPRINKLE 2 teaspoons extra virgin olive oil ⅓ cup (65g) pepitas (pumpkin seed kernels) ¼ cup (40g) natural flaked almonds 1 Preheat oven to 200°C (180°C fan-forced). 2 Heat oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish over high heat. Cook lamb, in two batches, turning, for 10 minutes or until browned all over; transfer each batch to a large heatproof bowl.3 Discard any excess oil from dish; reduce heat to low. Add onion, garlic and cumin seeds; cook, stirring, for 5 minutes or until onion softens. Combine stock, maple syrup and chilli flakes in a large jug; add to dish, then bring to the boil. Return lamb and any juices to dish. Cover surface of lamb mixture with baking paper cut to fit; cover with a tight-fitting lid. Transfer to oven; cook for 1 hour. Turn lamb, swapping bottom shanks to top. Return to oven; cook, covered, for a further 1 hour or until lamb is tender.4 ALMOND AND PEPITA SPRINKLE Heat oil in a small frying pan over high heat. Add pepitas and almonds; cook, stirring, for 4 minutes or until golden. Season to taste. (Makes about ½ cup.)5 Remove lamb from dish. Place dish on stove top over low heat; add chickpeas and silver beet and bring to a simmer over medium-high heat. Simmer, stirring, for 3 minutes or until silver beet just wilts. Return lamb to dish to warm through.6 Serve half the lamb shank mixture topped with half the Sprinkle mixture. Transfer remaining mixtures to separate airtight containers; cool, then store.Article Name: Maple, chilli and cumin lamb shanksPublication: The Australian Women's WeeklySIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.CORRIE TO STEVE: You have written and had published non-fiction books – successfully – and you have two unpublished novels in your bottom drawer. Which genre is more difficult to writeSTEVE TO CORRIE: If you were going to write a book, what would it be aboutCORRIE TO STEVE: Why do you spend a lot of time looking at real estate in other placesSTEVE TO CORRIE: What was your Olympics Opening Ceremony highlight and lowlightCORRIE TO STEVE: In our childhood, what was the most annoying thing I ever did to youSTEVE TO CORRIE: In our childhood, what was the meanest thing I ever did to youThank you Red Energy, Prince Winestore and Cobram Olive Oil.Learn more about your ad choices. Visit megaphone.fm/adchoices
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ON THIS EPISODE:
- Caro joins us from the UK
- The attempted assassination of Donald Trump
- A special recipe from Caro’s daughter, Clementine
- Rookie travel errors from both Caro and Corrie
- Great British Films
Item 1:
International Travel: Caro in the UK
Item 2: International News
- The attempted assassination on Saturday of Donald Trump at a Republican rally in Butler, Pennsylvania has had a seismic impact on the 2024 US
BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.
BOOK: Corrie and Caro have a Book: The Hazlebourne Ladies Motorcycle and Flying Club by Helen Simonson
SCREEN: Corrie has a Screen - Brats s documentary on Disney +
Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: Caro has a recipe: Chimichurri recipe
Clementine's Chimichurri INGREDIENTS, which makes enough for 8:
- 3 anchovies
- 3 small garlic cloves
- 1 shallot
- 2 green or red chillis
- Half bunch parsley
- Full bunch coriander
- Zest if 1 lemon, juice of half
- 1 tablespoon capers
- 1/2 cup of olive oil
- 2tbsp sherry vinegar
- Sea salt
(Caro served this with a Tomahawk Steak)
DID YOU SEE THAT? The Thursday Murder Club will be made into a movie
SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.
CORRIE TO CARO: What has struck you most about the change in art exhibiting since you lived in London four decades ago
CARO TO CORRIE: What struck you most about travelling with little kids since you first did it three decades ago
CORRIE TO CARO: What was your biggest travel rookie error this time around
CARO TO CORRIE: What was your biggest travel error for a week away on a tropical island
CORRIE TO CARO: What has struck you most about the UK this time around
CARO TO CORRIE: What revelation by Sir Kier Starmer surprised you
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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ON TODAY’S SHOW
- Mike Sheahan co-hosting in Corrie’s absence
- Caro reflects on the treatment of Julia Gillard
- How have we rated Andrew Dillon’s first season as AFL CEO?
- A self-help book recommendation from Mike Sheahan
- The one person Mike would like to interview
RED ENERGY. OWNED BY SNOWY HYDRO, A RENEWABLE ENERGY LEADER.
What does Mike miss most in the media?
Why the Julia Gillard play made Caroline Wilson ‘angry and ashamed’
- Looking back at a period of time which reflects poorly on the way Julia Gillard was treated
Andrew Dillon’s comments on the umpires
- Mike didn’t like it – but why did the CEO make those comments?
- Either the standard previously was terrible, or it’s an ill-considered judgement
Laura Kane’s responsibility at AFL House
Mike discussed Andrew Dillon’s first season as the AFL CEO
Mike’s stint at the AFL – Caro says it was a ‘horrible time’ and Mike ‘went to the dark side’
Myles Thomson for The Cocktail Cabinet, thanks to the Prince Wine Store
Tour De France Mixed Dozen - $280
We’ve pick 3 from the mixed dozen for Myles to discuss
Trenel Macon Villages 2022 – Stage 5
La Ficelle – Stage 11
Cote Lavande – Stage 15
BSF - Book, Screen and Food – thanks to Red Energy.
Book: Mike Sheahan read ‘Letting Go’ by David Hawkins
Screen: Caro saw ‘The Bike Riders’
Mike saw a documentary on Michael Mosley – ‘Remembering Dr Michael Mosley’
Food, for Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria:
Salmon & prawn pie in a pan | Jamie Oliver recipes
Ingredients
olive oil
1 x 270g pack of filo pastry
smoked paprika
100 g couscous
800 g ripe mixed-colour tomatoes
2 x 130g salmon fillets, skin off, pin-boned , from sustainable sources
165 g raw peeled king prawns , from sustainable sources
2 lemons
1 bunch of dill (20g)
Method
1. Preheat the oven to 180°C/350°F/gas 4.
2. Brush a 30cm non-stick ovenproof frying pan with olive oil and layer in three sheets of filo. Brush with oil again and dust from a height with paprika. Layer in the remaining sheets, leaving a good overhang. Brush with oil again, then sprinkle in the couscous.
3. Finely slice the tomatoes and layer half into the pan, then season with a small pinch of sea salt and black pepper. Slice each salmon fillet into three lengthways and arrange on top, then scatter over the prawns.
4. Finely grate over the lemon zest. Finely chop and scatter over the dill, layer over the remaining tomatoes and drizzle with 1 tablespoon of oil. Add another small pinch of salt and pepper, then fold in the overhanging filo to cover, scrunching it as you go.
5. Brush with a little more oil, squeeze over the lemon juice and dust with more paprika.
6. Place over a high heat on the hob until it starts to sizzle – about 4 minutes – then bake for 30 minutes, or until golden and cooked through. Nice served with a dollop of yoghurt and a seasonal salad.
DID YOU SEE THAT? Gideon Haigh’s takedown of Gillon McLachlan for his new role at TAB
Morphed into a chat about Kane Cornes – Mike says he is a star
6 QUICK QUESTIONS
Caro to Mike: Which article about Barry Hall do you regret writing?
Mike to Caro: What did Caro learn at dinner with Ross Lyon during the week?
Caro to Mike: How did Melbourne handle Christian Petracca’s injury on King’s Birthday
Mike to Caro: You are so busy during footy season, how do you cope with the load and do you have plans to ever finish up?
Caro to Mike: Who would your number one Open Mike target be?
Mike to Caro: Do you think Michael Voss’s success at Carlton will change the way we view former coaches and if they could get another job?
Thanks to Red Energy, Cobram Estate Olive Oil and the Prince Wine Store.
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THIS WEEK:Two big international news stories – The US Presidential debate & the release of Julian AssangeThe new Midnight Oil documentaryWinter wines with Myles ThomsonWhere do Tupperware lids go!?Why Caro wants the Swans to win the premiership Item 1: International News Moment #1: The US Presidential DebateItem 2: International News Moment #2: Julian Assange released from UK prison after 5 years incarcerationTHE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot auThis week: A Summer cocktail and a Winter wineMichael Hall Barossa Valley Roussanne 2021Zind Humbrecht Zind 2020BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader.BOOK: Corrie has a Book: All Fours by Miranda JulySCREEN: Corrie and Caro have a Screen: La Casa Spanish Film FestThank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern VictoriaFOOD: Caro has a recipe: CIDER-BRAISED PORK SHOULDER WITH APPLES & ONIONSI have used alcoholic apple cider here; it will also work with a dry non-alcoholic apple cider.1¼ tablespoons salt2-2.5kg pork shoulder, bone in, skin removed1 tablespoon olive oil375ml apple cider (1 can)500ml chicken stock2 tablespoons Dijon mustard8 garlic cloves, smashed (leave skins on)¼ bunch thyme sprigs (about 8 sprigs)Freshly cracked black pepper 2 red onions, cut into 10 wedges2 Granny Smith apples, peeled, cut into 8 wedgesPreheat oven to 160C (150C fan-forced).Season pork with 1 tablespoon of salt. Heat olive oil in a large casserole dish with a lid over medium heat. Add the pork shoulder, fat side down, and allow it to brown undisturbed for about 5 minutes until caramelised. Turn the pork over and repeat, ensuring all sides get caramelised. Use tongs to prop the pork against the side of the pan to brown the sides.Once browned, turn the shoulder fat side up. Pour in the apple cider and chicken stock.Add mustard, garlic and thyme, and season with salt and black pepper. Bring to a boil, then turn off the heat.Cover pork shoulder loosely with baking paper - this will help keep things nice and tender - and put the lid on (or move to a baking dish and double cover with foil). Place in the oven and cook for 3 hours.Carefully remove from the oven and arrange onion and apple wedges around the pork shoulder. Cover and return to the oven for another 30 minutes. At this stage the meat should be falling apart, and the apples and onions tender. Remove from the oven, spoon over the juices and let it rest for 20 minutes before serving. Remove any garlic skins. Taste and adjust seasoning if needed.Serve pork spooned over mashed potato with plenty of braising liquid. I like to serve it with a dollop of hot English mustard and steamed greens. Serves 6 DID YOU SEE THAT? The Hardest Line – the new documentary about Midnight Oil, Caro says it cannot be missed! SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader.CORRIE TO CARO: What made you grumpy this weekCARO TO CORRIE: What made you grumpy this weekCORRIE TO CARO: Why do you want the Swans to win the flagCARO TO CORRIE: Which childhood pleasure did you revisit on the weekendCORRIE TO CARO: What long-standing vow are you breaking this weekCARO TO CORRIE: What lifelong mystery remains a mysteryThank you Red Energy, Prince Winestore and Cobram Olive OilLearn more about your ad choices. Visit megaphone.fm/adchoices
-
Myles Thomson has a wonderful Brandy Alexander recipe for us.
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ON THIS EPISODE
- The bombshell historic story revealed at the Australian Rules Hall of Fame
- Corrie takes Caro to task in relation to the AFL Commission
- Who should be the next host of Media Watch?
- A tribute to Donald Sutherland
Australian Rule Hall of Fame dinner and outcomes – and the Kelvin Templeton bombshell
Vale Donald Sutherland.
Is he the best non-American actor to have appeared in Hollywood movies?
- What made Donald great
- What people have said about his contribution
- His best roles
- Donald Sutherland films we remember
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles’ Fave Winter Drinks – the Brandy Alexander!
Red Energy owned by Snowy Hydro, a renewable energy leader
BOOK: Caro has a Book: The Storm We Made by Vanessa Chan
SCREEN: Corrie has a Screen: Wonka Apple TV/Amazon Prime
Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: Corrie has a recipe: Harissa and lemon roasted chicken thighs
RECIPE:
This is such a simple recipe that I confess I have been making it for years and never thought I’d put it in one of my books.
It's so handy and versatile, as it can be sliced and stuffed into pitta bread or wraps and sandwiches for lunchboxes, shredded and added to salads, or used in stir-fries or rice noodle dishes. But it also pairs perfectly with steamed rice or naan in the same way tandoori chicken does. You can also marinate the chicken up to 48 hours in advance, or freeze the marinated raw chicken for use at a later date or for batch cooking.
SERVES 4-6
1kg boneless,
skinless chicken thighs
2 heaped tablespoons rose harissa
150g Greek yogurt
finely grated zest and juice of 1 unwaxed lemon
Maldon sea salt flakes and freshly ground black pepper
To serve (optional) flatbreads coriander leaves thinly sliced spring onions lemon wedges Preheat the oven to 240°C (220°C fan), Gas Mark 9. Line a baking tray with baking paper.
Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands.
Lay the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through.
To serve, slice the chicken and serve in warmed flatbreads with Greek yogurt, coriander leaves, sliced spring onions and alongside lemon wedges for squeezing over.
DID YOU SEE THAT? CORRIE discusses the Eddie and Jimmy Podcast – and Eddie putting the heat on Brisbane to start getting organised to the Olympics
SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader
CORRIE TO CARO: What media announcement saddened you last week
CARO TO CORRIE: What political announcement confused you last week
CORRIE TO CARO: Which two drug-related stories raised your eyebrows this week
CARO TO CORRIE: When Paul Barry steps down at the end of the year, who should take over hosting Media Watch in 2025
CORRIE TO CARO: Hamish or Andy
CARO TO CORRIE: Apple or pear
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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ON TODAY’S SHOW
- Dusty’s Day – his 300th game
- Jason Dunstall’s elevation to Legend status
- The Bridgerton phenomenon
- Gillon McLachlan’s career move
- Do election polls matter?
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.
This week: Ballarat regional wines
Provenance Golden Plains Pinot Noir 2022
Mt Langi Ghiran Cliff Edge Shiraz 2021 (will be online at Prince Wine Store in the coming days)
BSF. Brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.
BOOK: Corrie has a Book: Major Pettigrew’s Last Stand by Helen Simonson
SCREEN: Caro has a Screen: Blue Lights SBS on Demand
Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: Caro and Corrie have a recipe: Ross Andrewartha’s Anchovy Straws
To begin, brush two slices of puff pastry with egg wash. Then create three ‘ribbons’ of anchovies (you’ll use one whole tin). Dust with Aleppo pepper and finely grated Parmesan. Sandwich with the other piece of puff and return to the freezer for 15mins to firm up. Cut into 1cm straws then place on their sides onto a lined baking tray. Bake at 180c for fifteen minutes.
DID YOU SEE THAT? Kerri-Anne Kennerley's comments on the culture of bullying at Nine.
SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.
CARO TO CORRIE: Should journalist Lauren Windsor have secretly recorded and then made public her private conversation with US Supreme Court Judge Samuel Alito
CORRIE TO CARO: Has Gillon McLachlan made the right career move
CARO TO CORRIE: What much-loved all-purpose, old-fashioned retailer is fast becoming a dinosaur
CORRIE TO CARO: What now-historic occasion was a major disappointment at the time
CARO TO CORRIE: What fact stopped you in your tracks this week
CORRIE TO CARO: Off the back of Heather Ewart’s book launch last week, nominate your next Aussie road trip
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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ON TODAY’S SHOW
Turmoil at channel 9 & Peter Costello’s resignation
King’s Birthday honours for Daniel Andrews
Caro’s chat with Simon Goodwin & the pressure of success
A Netflix recommendation from Caro
And the Bledisloe Cup of wines!
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.
JUNE MIXED DOZEN - AUSTRALIA vs. NEW ZEALAND
Amen Break Pinot Noir 2020
Rob Hall Yarra Valley Pinot Noir
Bilancia Syrah 2020
Paisley Wines Boombox Shiraz
BSF
BOOK: Eleven Letters to You: A Memoir by Helen Elliott
SCREEN: A Man in Full on Netflix
Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: Extra Puffy Brazilian Cheese Puffs
200g cheddar cheese, or a mixture of cheddar
and parmesan
200g milk of choice
100g olive oil or melted butter
1 tsp fine sea salt
300g tapioca starch, or arrowroot
3 large eggs
Extra olive oil or butter for greasing tins, or paper muffin cups
Instructions
Thermomix method
1. Cut cheese into 2cm cubes and grate in Thermomix 8 sec/speed 8. Remove from bowl and set aside.
2. Place milk, oil and salt into Thermomix bowl and heat 5 mins/90C/speed 1.
3. Add tapioca starch and mix to combine, 20 sec/speed 6.
4. Allow to cool for 20 mins or so.
5. Add eggs and cheese and mix 20sec/speed 6.
6. Place mixture into a large bowl and set in the fridge or freezer to completely cool and become firm (at least 30 mins in freezer, or 1 hour in fridge – can be left a day or two in fridge in a sealed
container).
7. Meanwhile, prepare a 12 hole muffin tin by greasing with some olive oil or butter, or line muffin tin with paper liners.
8. Preheat oven to 200C.
9. Scoop out cold mixture into muffin cups with a nice cream scoop or large dessert spoon, so the cups are approx 3/4 filled witha rounded top. (Mixture will be very stiff and even have a dry, crusty layer – that’s fine, the crusty bits will melt and they will cook perfectly.)
10. Bake for 25 mins, or until golden brown and crunchy on the outside. Make sure they are firm to touch before removing from oven, so they don’t fall. To make them even crunchier on the outside, you can turn off oven, leave door a little ajar, and leave them there for another 10-15 mins.
11. Serve hot for super crunchy outside and chewy inside!
Conventional method:
1. Grate cheese and set aside.
2. Heat together milk, oil and salt in a saucepan on the stovetop over med-high heat, just until milk is hot but not boiling.
(Stir now and then while it heats.)
3. Remove from heat, add tapioca starch and mix to combine. Cool mixture for 20 mins or so.
4. Add eggs and cheese and mix well in a food processor or blender, until quite smooth. Place into fridge or freezer so mixture is completely cold before continuing with recipe above.
1. Keep batter in fridge for up to 3 days. Keep baked puffs in a sealed container/bag in the fridge for up to a week, or in freezer for a month or so. They’re yummy served cold but will be chewy, not crunchy on the outside. Leftover puffs can be halved, turned upside down, and heated in hot grill to bring back the crunch!
DID YOU SEE THAT? The latest Australian Story, which revisited the life of Quaden Bayles
SIX QUICK QUESTIONS
CORRIE TO CARO: Did the King’s Birthday honors get the timing right with Daniel Andrews?
CARO TO CORRIE: What job do you wish had come your way
CORRIE TO CARO: Thinking of the extraordinary contribution of doctor, TV presenter and author Michael Mosley, have you ever tried the 5-2 diet
CARO TO CORRIE: What big literary event are you looking forward to this week
CORRIE TO CARO: What telephone call gave you the biggest surprise this year
CARO TO CORRIE: What big screen event are you looking forward to this week
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ON TODAY’S SHOW:
Laura Tingle, the ABC and the Murdoch media empire
We discuss Caro’s article on Alastair Clarkson & the latest with the Hawthorn racism dispute
Myles Thomson takes us to Greece
A recipe from Wholesome By Sarah
And Dancing like you did in the 80's!
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Greek wines
Kir-Yianni Paranga White (Roditis & Malagousia) 2023
Gentilini Rhombus Robola 2022
BSF brought to us by Red Energy.
BOOK: Caro has a Book: Work by Bri Lee
SCREEN: Corrie has a Screen: The Way, My Way
Thank you to Cobram Estate Olive Oil:
FOOD: Corrie has a recipe: Sarah Pound’s Thai Green Curry with Broccoli and Chickpeas
https://www.facebook.com/reel/401711212501442
Thai green curry with broccoli & chickpeas
PREP TIME 10 minutes COOK TIME 25 minutes SERVES 4
I created this recipe because I wanted it to stand out from other vegetarian curries and, boy, it definitely does that. Spice, creaminess, zing and freshness all in one. Love it.
What you'll need
3 tablespoons sesame seeds
3 tablespoons salted peanuts
2 tablespoons extra-virgin olive oil
1 onion, diced
4 garlic cloves, finely chopped
2.5 cm piece of ginger, grated
190 g green curry paste
400 ml can coconut milk
1 tablespoon fish sauce
2 teaspoons brown sugar
2 heads of broccoli, chopped into florets (approximately 3 cups)
1 large zucchini, cut into rounds
400 g can chickpeas, rinsed and drained zest and juice of 1 lime
TO SERVE
1 handful of coriander leaves
1 handful of Thai basil leaves
60 g (½ cup) finely sliced spring onion finely sliced green chilli
Spiced Coconut Rice (page 226) or steamed rice lime wedges
Combine the sesame seeds and peanuts in a large frying pan over medium heat. Toast until they turn golden brown and release their fragrance. Remove and set aside.
Heat the olive oil in the same pan over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.
Add the sesame seeds and peanuts. Stir in the curry paste and cook for 1 minute to release its flavours.
Add the coconut milk, fish sauce and brown sugar.
Stir well and let the mixture come to a gentle simmer.
Time for some greens. Add the broccoli and zucchini and cook, stirring occasionally, for 6-8 minutes until the vegetables are tender-crisp. Tip in the chickpeas and cook, stirring, until they are heated through.
Squeeze on the lime juice, sprinkle on the lime zest and stir well.
The finishing touches. Scatter the coriander leaves, Thai basil leaves, spring onion and chilli over the green curry and serve with the coconut rice and lime wedges for squeezing over.
DID YOU SEE THAT? Dame Judy Dench says she will never act again because she can’t see.
SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.
CORRIE TO CARO: Should Amelia Hamer step aside for Josh Frydenberg
CARO TO CORRIE: Which two old journos made complete sense this week
CORRIE TO CARO: Which sport have you completely lost interest in
CARO TO CORRIE: Which Tiktok social media phenomenon is bringing you complete joy this week
CORRIE TO CARO: Now winter is upon us, what is your all-time favorite flower
CARO TO CORRIE: Now winter is upon us, what is your new-found favorite clothing accessory
AND TWO PODCAST RECOMMENTATIONS:
The Fourth Estate podcast - The Laura Tingle episode
Anderson Cooper 360
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ON THIS WEEK'S SHOW:
2 high-profile Aus companies experience #metoo moments
Portrait controversies continue
Tasmania wines
The impact Reece Witherspoon’s book club is having
And a 30-year milestone for a classic British Rom-Com
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. TASMANIAN wines (links to Myles' recommendations will be in the show notes shortly)
BSF:
BOOK: Long Island by Colm Toibin
SCREEN: D/Artagnan
FOOD - Slow-roasted lamb
1,6-2.2 kg bone-in lamb shoulder'
1 brown onion, unpeeled, cut into
6 wedges
2 cups (500 ml) water
MARINADE
2½ tsp finely chopped fresh
rosemary leaves
1 tbsp dried oregano
2 garlic cloves* (big!), finely
minced
1 tsp cooking salt*
½ tsp black pepper
¼ cup (60 ml) extra-virgin olive oil (Cobram Estate)
LAMB JUS
1 tsp cornflour
14 cup (60 ml) water
¼ tsp cooking salt*
Marinate lamb - Mix the marinade ingredients in a small bowl. Rub the mixture all over the lamb, getting it right into all the cracks and crevices! If time permits, marinate for 2 hours on the counter in a roasting tin, or up to 24 hours in the fridge. (I skip this more often than not!)
Preheat the oven to 230°C (210°C fan-forced).
Roast lamb over high heat - Place the onion in the roasting tin under the lamb. Pour the water into the tin. Roast, uncovered, for 45 minutes.
Slow-roast lamb' - Turn the oven down to 100°C (conventional and fan-forced). Cover the lamb with baking paper, then a double layer of foil and seal very tightly to avoid water evaporation. Roast for 12 hours (I do this overnight). Test the side of the lamb with two forks to ensure the meat is fall-apart tender. If not, cover and return to the oven, checking every 15 minutes.
Rest - Transfer the lamb to a large dish (reserve the liquid in the roasting tin). Cover loosely with foil and rest for at least 10 minutes before serving (it will stay warm for 2-3 hours).
Lamb jus - Strain all the liquid in the roasting tin into a medium saucepan (there should be around 3-4 cups/750 ml-1 litre). Bring to the boil, then simmer rapidly on medium-high until it reduces down to 1 cup (250 ml). Mix the cornflour and water together, then pour this in slowly in a thin stream while stirring continuously. Cook for 2 minutes over medium heat, stirring every now and then, until it thickens to a syrupy consistency. Add salt to taste and transfer to a gravy jug.
Serve - Use tongs for tearing the meat off the bone - no knife for carving needed!
Serve with the jus, a side of Garlic Roast Potatoes (page 339) and steamed vegetables tossed with Mediterranean Dressing (page 333). For dessert, I see Apple Crumble (page 301) on your table!
NOTES
1. If your shoulder is much smaller, reduce the roasting time - start checking at the 10 hour mark. Don't fret about overcooking - shoulder is a well-marbled cut of meat and the low oven temperature is extremely forgiving.
2. Substitute with 1¼ tsp finely chopped dried rosemary.
3. I do the lamb shoulder overnight. With the low oven temperature and all the liquid in the pan (you end up with about 3-4 cups once finished!), I am not concerned about any burning while sleeping with the oven on.
4. Make ahead: Cook the lamb as per the recipe. Cover loosely with foil and let it cool completely to room temperature, around 4 hours. Refrigerate until required.
Remove from the fridge 2 hours prior, then reheat, covered with foil, in a 150°C oven (conventional and fan-forced) for 1 hour. Or microwave, if it's an emergency (it happens.).
DID YOU SEE THAT? The impact of Reece Witherspoon’s book club
6 QUICK QUESTIONS:
CORRIE TO CARO: Who inspired you this week
CARO TO CORRIE: Who least impressed you this week
CORRIE TO CARO: What media deal worried you this week
CARO TO CORRIE: What media announcement brought joy this week
CORRIE TO CARO: What was the saddest public political sight this week?
CARO TO CORRIE: What movie milestone are you celebrating this month
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ON TODAY’S SHOW
We discuss portraits! The Kings’ Portrait, the first since his coronation
And Gina Rinehart had requested the removal of an unflattering portrait of her
Beechworth wines with Myles Thomson
Scottie Sheffler’s arrest
The best two sporting jobs up for grabs in Victoria right now
Great (and not so great) speeches
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Victorian wines
Fighting Gully Road Sangiovese
Savaterre Frere Cadet Chardonnay
BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.
BOOK: Caro has a Book: Enter Ghost by Isabella Hammad
SCREEN: Corrie has a Screen: The Taste of Things
Thank you to Cobram Estate Olive Oil. Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: Corrie has a recipe: Marcus’s Amazing Paella:
Paella for the Travellers Golfers (easily fed 8 hungry golfers)
1kg of Arborio rice
2lt chicken stock
500ml fish stock
3 tbs smoked paprika
Good squeeze of Harissa paste (to taste)
Pinch of saffron threads (steep in 100mls of hot water)
10 Artichoke hearts – halved
2 red peppers blackened – deseeded and cut into strips
4 cloves garlic – crushed
4 onions – diced
1 Atlantic salmon fillet (large)- cubed
12 large green prawns - peeled
12 Calamari rings
12 mussels
4 chicken thighs – cubed
2 chorizo sausages – 1cm diced
500g frozen peas
Lots of EVO
Method
1. Cover the paella pan with a thin film of EVO
2. Brown chicken pieces and set aside
3. Add some more EVO add garlic and onions, lightly brown
4. Add more EVO, enough to ensure that all the rice will get coated.
5. Add rice and stir to coat completely with oil
6. Add chicken and fish stock
7. Add smoked paprika, saffron and harissa paste (add to taste as is can be a bit fiery). Stir to combine
8. Return chicken to pan
9. From here on its all about presentation
10. Add and arrange chorizo, artichoke hearts, red peppers, salmon, prawns and frozen peas.
11. Leave to bubble until all the liquid has been absorbed into the rice, this usually takes around 17 minutes. The longer you cook the paella the better the Socarrat (crispy caramelised bottom) will be. Don’t cook so long that you dry out the paella.
12. Add mussels towards the end of the cook as they only need a few minutes.
Notes:
1. Use the best quality arborio rice you can find
2. If you are not close to a fish monger the local IGA usually has great seafood. I have found the 500g bags of Boston Bay mussels blanched and ready to eat from Port Lincoln great for paella on the Road.
3. If you are not feeding 8 golfers as per this recipe, just use 80g of rice per person (as a guide), measure the rice in a measuring cup and then double the volume of stock to rice.
4. Paella pans come in numerous sizes: I use a 50cm pan for a paella using 1kg of rice to feed 8 people.
5. If you are using a large pan you will need a paella or BBQ gas ring burner to achieve a good coverage on the base of the pan. They are available at Chef’s Hat in South Melbourne, specialist BBQ stores and Spanish grocers.
DID YOU SEE THAT? Discussion on Scottie Sheffler’s arrest – and this article in the New York Post about his time behind bars
SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.
CORRIE TO CARO: What nostalgic shopping trip warmed your heart last week
CARO TO CORRIE: Which speech impressed you last week
CORRIE TO CARO: What Saturday shopping trip opened your eyes last week
CARO TO CORRIE: Which speech least impressed you last week
CORRIE TO CARO: What are the two hottest jobs going in sport right now
CARO TO CORRIE: What news of a TV return caused excitement this week
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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THE COCKTAIL CABINET with MYLES THOMPSON – brought to us by Prince Wine Store
Myles brings us a selection of whiskeys for National Cocktail Day
Murray McDavid Whisky
Hellyers Rd Double Cask (here)
Hellyers Rd Journeyman Single Malt (here)
Hellyers Rd Whisky Cream Liquer (here)
And Caro gives us a recipe for an Old Fashioned!
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