Ep 200 - Let Them Have Their Glory Girls - a podcast by SEN

from 2021-12-10T12:03

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Join Caroline Wilson, Corrie Perkin and special guest Anna Barry (aka Anna from the Op Shop) as we celebrate our 200th episode. We want to thank each and every one of our listeners, many of whom have been with us since Episode 1 for supporting the show, contributing with your feedback and recommendations and sharing us with your friends and family.

And of course thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row - www.redenergy.com.au, and thanks to Prince Wine Store.

Caro shares an update on Life in Amsterdam Chapter 7 and we check in on the vibe in Melbourne where tensions are rising, especially in retail, around COVID protocols.

In the Cocktail Cabinet for Prince Wine Store we try a sparkling Vouvray from the Loire Valley. Damien Pinon Vouvray Brut NV.

Prince Wine Store also have cocktail packs available – everything you need to make your favourite cocktails (these make a great gift too). Check them out HERE

Head to the Prince Wine Store website HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.

French 75 cocktail
Ingredients
  • 1 tbsp lemon juice
  • 1 tsp sugar syrup
  • 50ml gin
  • champagne
  • ice
  • lemon zest

Method
  • STEP 1
  • Pour the lemon juice, sugar syrup and gin into a cocktail shaker then fill up with ice.
  • STEP 2
  • Shake well then strain into a champagne flute. Top with a little champagne, leave to settle (as it will bubble up) then fill up with more champagne. Swirl gently with a cocktail stirrer then garnish with a strip of lemon zest if you like.

Corrie’s Crush of the Week for Red Energy is the Australian cricket team and Caro’s grumpy about the change to the AFL fixture and the anti-vax stance being taken by staff at the Adelaide Crows.

We have loads of recommendations in BSF this week including;

  • Sweet Jimmy - Bryan Brown
  • The Swift and the Harrier - Minette Walters – (plus Anna recommends The Scold’s Bridal)
  • These Precious Days – Ann Patchett
  • Strange Flowers - Donal Ryan
  • The Magician - Colm Toibin (Book Club pick of the year)
  • The Transit of Venus & The Great Fire - Shirley Hazzard

  • House of Gucci at the movies
  • The North Water on Binge or Foxtel

3 great recipes that make great Christmas gifts – Corrie’s Pest, Caro’s Spiced Nuts and Anna’s Onion Jam (see recipes below).

Plus Caro has another ‘dutch fact’ for us, we discuss Christmas traditions and great Christmas gifts and a whole lot more.

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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.

Alimentari Pesto
200g parsley leaves
300g basil leaves
½ teaspoon of sea salt
150ml extra-virgin olive oil
125g pine nuts, lightly toasted
4 garlic cloves
½ teaspoon freshly ground pepper
150g parmesan cheese, grated

Method

  1. In a food processor, blend the parsley, basil, salt and a little of the oil until a paste forms.
  2. Add the pine nuts, garlic and pepper and pulse until blended well.
  3. With the food processor running, drizzle in the remaining olive oil and keep blending until smooth. Pulse in the parmesan.
  4. Check the seasoning and adjust if necessary.
  5. This pesto will keep in an airtight container in the fridge for up to 2 weeks.

Caro’s Spiced Nuts recipe from Laurie Chartres Cooking Class.

2 tablespoons of olive oil
300g macadamia nuts
2 tablespoons of white sesame seeds
3 tablespoons of sunflower seeds OR any seeds (pepitas, pine nuts etc)
½ cup (100g) caster sugar
1 and ½ teaspoons of salt
1 tablespoon of ground cumin
1 teaspoon ground coriander

METHOD
Line a large baking tray with baking paper and set aside. Combine the sugar and spices.
Heat the oil in a large, heavy-based frying pan over medium high heat, add the nuts, sesame seeds, pepitas and /or seed mix, and sprinkle over the sugar and spice.
Cook the nuts, tossing constantly until dark brown and the sugar has caramelised.
Watch out as sugar can burn very quickly. When it starts to smell like it’s burning lower the heat immediately.
Once nicely browned, tip the mixture onto the lined tray.
As caramel can be very hot CAREFULLY separate the mixture, spreading it out in a single layer to cool completely.
Once completely cooled, this will keep for a good week in an airtight container.

Anna’s Onion Jam
1.2 kg of onions
4 cups of white sugar
300ml sweet chilli sauce
400ml red wine vinegar
60g brown mustard seeds
Olive oil

Method
Peel and cut onions in half
Slice onions finely and then cut into half again
Place in a pot with a splash of olive oil
On a low heat sweat the onions down stirring regularly
When the onions are soft, add sugar
Once dissolved add the other ingredients
Hard boil for 10-13 minutes stirring regularly

Makes 5 250ml jars.

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