Ep 234 - Every Game Was a Soap Opera

Join Caroline Wilson and Corrie Perkin for Ep 234.

Caro and Corrie discuss Round 1 of the AFL Finals – every game was a soap opera. The AFL are back in full swing in the hospitality stakes says Caro after a recent event – and as rights negotiations wrap up they’ll be very happy with the breathtaking results we’ve seen so far in finals.

We discuss Meghan and Harry who are back in the UK and Megs’ interview with The Cut (read it HERE), the pushing back of Harry’s memoir publication date and what can be resolved during the UK trip.

In The Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of great wines that are perfect on a chilly Spring day or great when the weather warms up a little too.

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. Plus Save the Date for our get together at Prince Wine Store on Wednesday the 26th of October. More details to come.

BSF

In 6 Quick Questions for Red Energy we discuss the quote that might come back to haunt the Independent federal member for Kooyong Dr Monique Ryan, Serena Williams and her place in the annals of world sport, Corrie’s latest Feeding Fussy Toddlers trick, the fashions on the Venice Film Festival red carpet 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

Email the show via feedback@dontshootpod.com.au.

Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

from Alice Zaslavsky’s upcoming The Joy of Better Cooking.

6-8 New potatoes, washed, scrubbed and quartered to fork size.

1 brown onion roughly chopped

1 thumb-sized knob of ginger, roughly chopped (no need to peel)

2-3 garlic cloves, roughly chopped

2 long green chillies (or to taste) finely chopped

2 teaspoons salt flakes

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoons ground coriander

2 bunches of English spinach, washed and spun (Corrie added heaps more).

1 tomato roughly chopped

¼ cup (60ml) neutral-flavoured oil.

2 tablespoons neutral-flavoured oil (like grapeseed oil)

24 fresh curry leaves (roughly 2-3 stems)

2-3 small whole dried red chillies

2 teaspoons brown mustard seeds

2 teaspoons cumin seeds

Cooked white or brown basmati rice

Lemon wedges

½ cup (125ml) single (pure) cream, or plain or coconut yoghurt

Place the potato pieces in a saucepan of well-salted cold water. Bring to the boil, then drop the heat to a simmer and cook until fork-tender (about 15-20minutes). Drain and set aside.

Meanwhile get cracking on the topping. In a large, heavy-based saucepan, heat the oil to shimmering. Fry the curry leaves until crispy and vibrant green, then remove and drain on a paper towel. Keeping the heat low, temper the whole spices, largest to smallest, making sure not to burn them. Add the whole chillies and mustard seeds in the first minute; once the mustard seeds start to pop, add the cumin seeds. Once aromatic, skim the spices out of oil and set aside with the curry leaves for garnishing.

Add the onion and ginger to the left-over spice oil in the pan and listen for sizzle. Stir about, cover with the lid and turn the heat down low. Allow the onion mixture to sweat away for 8-10mnutes. Once the onion has softened but not coloured, add the garlic, green chilli, salt, garam masala and ground cumin and coriander and stir until fragrant.

Pop the spinach leaves into the pan, stirring to coat. Cover with the li for 4-5 minutes over low heat, preparing for The Ulitimate Dissapearing Spinach Trick that takes what seems to be an inordinate amount of spinach and makes it…practically disappear, like magic.

Once the spinach has wilted, transfer the mixture to a blender, add the tomato and blitz until finely chopped. With the motor going slowly pour in the oil to emulsify to a fine, creamy gravy.

Pour the palak back into the pan, add the cooked potato and gently warm everything through. Serve the palak over the rice, scattered with the tempered spices and curry leaves, with lemon wedges and cream or yoghurt. `