This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.
This week Caro and Corrie debrief after the Federal Election and ponder the catalyst for the change in government, what the election results tell us about Australia in 2022 and the role of the media in the campaign.
In the Cocktail Cabinet for Prince Wine Store Myles introduces us to a delicious coffee mocha liqueur Unico Zellofrom Applewood in the Adelaide Hills.
Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page
HERE.
BSF
· Rachel Again by Marion Keyes
· Hacks Season 2 on Stan
· Khao Soi from Gourmet Traveller (get the recipe
HERE or see below).
This week Caro is grumpy about Nick Riewoldt’s comments about drug use in AFL clubs.
In 6 Quick Questions we discuss #1 winter ‘to do’ list tasks, James Bond films and the interesting facts about the Bond legacy and much more.
To receive our weekly email which includes recipes SIGN UP
HERE.
For videos and pics make sure you follow us on Instagram, Facebook or Twitter
Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
INGREDIENTS
- 1 tbsp coriander seeds
- Seeds of 1 black cardamom pod
- 6 garlic cloves
- 5 red shallots
- 4 long red dried chillies, soaked in hot water for 30 minutes, liquid reserved
- 40 gm ginger, finely chopped
- 3 cm piece turmeric, finely chopped
- 1 lemongrass stalk (about 7cm; white part only), thinly sliced
- 1 tbsp curry powder
- 60 ml (¼ cup) vegetable oil
- 650 ml coconut milk
- 600 ml chicken stock
- 3 makrut lime leaves, coarsely torn
- 4 chicken thighs (about 250gm each), skin on, bone in
- 3 tbsp fish sauce
- 2 tbsp dark soy sauce
- 1 tsp sugar
- 150 gm egg noodles
- To serve: lime wedges, thinly shaved shallots, bean sprouts, pickled mustard greens, fried noodles, coriander
METHOD
Main
- 1
- Dry-roast coriander and cardamom seeds, then coarsely crush with a mortar and pestle. Transfer to a food processor with garlic, shallots, chilli, ginger, turmeric, lemongrass, curry powder and 2-3 tbsp chilli soaking liquid, process to a smooth paste (add more liquid to loosen if necessary) and season to taste.2
- Heat oil in a saucepan over medium heat, add paste and cook, stirring, until thick and slightly darker in colour (3-4 minutes). Add coconut milk, stock and makrut lime leaves, bring to the simmer, then add chicken, reduce heat to low and simmer until tender (about 1 hour). Add fish and soy sauces, and sugar, season to taste, and keep warm.3
- Meanwhile, cook noodles in a saucepan of boiling salted water until tender (1-2 minutes), then drain. Divide among serving bowls, ladle in broth and chicken and serve garnished with a choice of toppings to taste.