Join Caroline Wilson and Corrie Perkin for Ep 240.
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This week on the show our thoughts are with communities dealing with record flooding – many still waiting for the flood waters to peak.
We discuss the situation in Britain, the latest developments, the future for PM Liz Truss and consider who might be the next British PM.
We also discuss the trial of Bruce Lehrmann – the coverage and the public’s response.
In the Cocktail Cabinet for Prince Wine Store we invite you to join us on Wednesday October the 26th from 5pm – 7pm for a ‘meet and greet’ at the store. Head to the Prince Wine Store Events page
HERE – and book a free spot or just pop in on the night
.
In BSF:
- Exiles by Jane Harper
- Amsterdam at the movies
- Bill Granger’s Marinated Lamb with Spicy Eggplant Salad (see recipe below)
This week Corrie is grumpy about Ghislaine Maxwell’s recent jail house interview defending Prince Andrew and complaining about her treatment in jail. You can read the full article
HERE.
In 6 Quick Questions
- Who should replace the Queen on the $5 note
- Who made the biggest mess of their AFL Coach sacking this year
- A summing up of the differences between Melbourne and Sydney
- Kiss-and-Tell books
- The new craze of taking your cat for a walk
Plus Caro’s got an Amazing Fact about our passport system.
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Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
Serves 4
INGREDIENTS
· 1 teaspoon paprika
· 1/2 teaspoon cumin
· 2 garlic cloves, crushed
· 2 tablespoons olive oil
· 4 x 200 g (7 oz) lamb backstraps
· sea salt
· freshly ground black pepper
TO SERVE
· spicy eggplant salad (below)
· coriander (cilantro) sprigs
· plain yoghurt
DIRECTIONS
Place the paprika, cumin, garlic and olive oil in a bowl and stir to combine. Trim the lamb of any excess fat and sinew then coat with the marinade. Cover with plastic wrap and place in the refrigerator to marinate for 2 hours, bringing to room temperature in the last 30 minutes.
Heat a frying pan over a high heat. Season the lamb with salt and pepper and cook for 3 to 4 minutes each side.
Transfer the lamb to a plate, cover with foil and keep in a warm place for 10 minutes. Slice each lamb fillet on the diagonal into 2 cm (3/4 inch) pieces and serve with the spicy eggplant salad, coriander sprigs and yoghurt.
SPICY EGGPLANT SALAD
· 2 large eggplant (aubergine)
· 2 tablespoons olive oil
· 3 garlic cloves, crushed
· 3 tablespoons chopped flat-leaf (Italian) parsley
· 3 tablespoons chopped coriander (cilantro)
· 2 tablespoons paprika
· 1 small red chilli, seeded and finely chopped
· 1/2 teaspoon ground cumin
· 2 tablespoons olive oil, extra
· 4 large Roma (plum) tomatoes, roughly chopped
· 1 teaspoon sea salt
· 1 tablespoon brown sugar
· 2 tablespoons lemon juice
· 1 tablespoon red wine vinegar
· freshly ground black pepper
Cut into 1 cm (1/2 inch) thick slices. Preheat the oven to 200°C (400°F).
Place the eggplant in a single layer in two baking trays and brush with olive oil on each side. Cook for 30 minutes, swapping the position of the trays halfway through. Remove from the oven.
Sprinkle the eggplant with water if it is a little dry. Cool for 5 minutes, dice and place in a bowl. Add the garlic, parsley, coriander, paprika, chilli and cumin and stir to combine.
Place the extra olive oil in a saucepan over a medium to high heat and add the tomatoes, salt and sugar. Cook for 10 minutes, add the eggplant mixture and cook for another 5 minutes.
Remove from the heat and stir in the lemon juice, vinegar and black pepper. Serve warm