Ep 74 -'There's Always A Rogue Ingredient' - a podcast by SEN

from 2019-02-26T06:11:20

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Join Caroline Wilson and Corrie Perkin for Episode 74 ‘There’s Always a Rogue Ingredient’.


Caro and Corrie review the 2019 Oscars, the winners, the losers and of course the fashion. Did the Academy get it all wrong this year?


As February nears its end we check in on the ‘Goal of the Month’ progress.


Gossip Columns (their writers and publishers) are under fire this week. Is it possible to write an ethical gossip column? Name and shame or don’t write it at all asserts Caro, appalled by recent stories about an anonymous ‘AFL legend’s’ marriage breakdown.


Caro also has plenty to say about the AFL’s new two strike drug policy – is it softer than ever before?


The reporting of Julie Bishop’s departure from politics has Corrie fired up, but Caro’s not sure what all of the fuss is about.


Corrie’s “Crush of the Week” is not one but fifty-eight former senior national security officials in the US, who are daring to stand up against Donald Trump’s plans to build a border wall.


In BSF Corrie’s recommending Saving Mona Lisa by Gerri Chanel (available HERE), Caro’s been off to the movies to see Stan and Ollie and Corrie shares a great cake recipe from Donna Hay (see recipe below). 


Poor customer service from airline staff has made Corrie super grumpy this week and there’s plenty of ground to cover in ‘6 Quick Questions’ including Karl Lagerfeld’s cat heiress and actor Richard Roxburgh’s sell-out car commercial.


Caro’s got a couple of GLTs as well.


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'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia. 


 


ORANGE and CHIA SEED SYRUP CAKE (Donna Hay) from Ep 74


1/2 cup black chia seeds
1/2 cup milk
125 g unsalted butter, chopped
1 tablespoon finely grated orange rind
1 cup raw sugar
4 eggs
2 cups almond meal (ground almonds)
1 cup white spelt flour
1-1/2 teaspoons baking powder


Orange Syrup


1/2 cup rice malt syrup
2 tablespoons orange zest
1/2 cup orange juice


Method



  1. Preheat oven to 160ºC (320ºF).

  2. Lightly grease a 20 cm round cake tin lined with parchment paper and set aside.

  3. Place the chia seeds and milk in a bowl and set aside to soak for 10 minutes.

  4. Place the butter, orange rind and sugar in the bowl of an electric mixer and beat for 8 minutes or until light and creamy.

  5. Add the eggs and beat until well combined.

  6. Add the chia mixture, almond meal, flour and baking powder,and fold to combine. Spoon the mixture into the prepared tin and bake for 1 hour to 1 hour 10 minutes or until cooked when tested with a skewer.

  7. While the cake is baking, make the orange syrup.

  8. Place the rice malt syrup, orange rind and juice in a small saucepan over medium heat. Simmer for 12 minutes or until the syrup is reduced by half and thickened.

  9. Invert the cake onto a cake stand and, while still hot, top with the syrup. Slice And serve warm.


Makes 12 servings.


Source: Donna Hay

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