Ep 96 -'Many Years Of Joy' - a podcast by SEN

Join Caroline Wilson and Corrie Perkin for Ep 96 -'Many Years of Joy'. 

We're having a small celebration for our 100th episode on September 12th at 6.30 - 7.30pm at My Bookshop in Hawksburn. To book your ticket call 9824 2990. Tickets are limited! 

We check in with Caro and Corrie's August challenge and discuss the recent cold snap in Victoria that's seen snow falling around our region. 

With the 're-boot' of SeaChange on our TVs we talk sequels and prequels - our favourites and the absolute stinkers.

Corrie's 'Crush of the Week' is The Outer Sanctum podcast team. 

In BSF Caro's loving Big Sky by Kate Atkinson, Corrie recommends you check out Betting On Boris on 4 Corners and Caro shares Max Dowzer-Strode's cabbage recipe from his special RUOK? dinner (see recipe below). 

Caro's grumpy about basket baller Ben Simmons and his attitude on his recent visit, and on the flip-side to that kind of sentiment Hawthorn fans are preparing to farewell Jarryd Roughead after many years of joy!

Thanks to our show sponsor VitalSmarts. Let’s face it, we’ve all been in a situation where our emotions have controlled the conversation. We say something we don’t truly mean or what we do say lands badly. By learning real speak up skills you will be able control the tough conversations and have them go well.

Visit Vitalsmarts.com.au/dstm to find out more.

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

MAX's CHARRED CABBAGE AND MISO BUTTER

Prepare large pot of boiling water. Add a few pinches of salt.

·         Peel away outer cabbage leaves  (these can be cooked separately if you like). The cabbage should be held tight together by the outer leaves. Cut whole cabbage into quarters (or 6ths depending on size), ensuring you cut across the line of the leaf to avoid the cabbage splitting open.

·         Blanch the cabbage in the boiling water for approx 5 minutes until soft. Remove the cabbage and transfer to a bowl of cold water. This will avoid the cabbage overcooking.  Allow to cool.

·         Remove the cabbage from the water – squeeze out excess liquid and try the outside of the cabbage. There will be water that is trapped in the inside leaves, which is OK as it will steam through later when you cook it.

·         Transfer to a bowl and season with olive oil, salt and pepper. I also like to use a mushroom salt by blending dried shiitakes with salt; it adds great depth. Allow to sit in the oil for 15 minutes, ensuring it penetrates the leaves.

·         Heat griddle pan or BBQ grill to a medium/high heat.

·         To prepare the miso butter, add 2 Tbl miso with 1 Tbl hot water to a small bowl. Mix the miso and water until a smooth paste forms. Add 1 Tbl oil or butter to the miso. If adding butter, mix the butter in whilst warm so the miso remains runny.

·         Cook the cabbage on the grill for about 3-5 minutes each side. The grill should be hot and allow the cabbage to blacken and crisp on the outside. Brush the cabbage with the miso butter whilst cooking, forming a thin layer on the outer leaves. Turn the cabbage when done and cook the remaining sides, continuing to brush the cabbage with miso. Remove the cabbage when it is evenly charred and crispy on each side.

·         The cabbage can be served with some Japanese chilli powder or nori, or as is.

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