• Don't Shoot The Messenger

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Don't Shoot The Messenger

著者： SEN
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  • Caroline Wilson and Corrie Perkin are best friends who share their unique take on life. Nothing is off limits. Just don't shoot the messenger.
    988571
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Caroline Wilson and Corrie Perkin are best friends who share their unique take on life. Nothing is off limits. Just don't shoot the messenger.
988571
スポーツ・アウトドア 社会科学
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  • Cocktail Cabinet with Myles Thompson, from the Prince Wine Store (Ep #340)

    Cocktail Cabinet with Myles Thompson, from the Prince Wine Store (Ep #340)
    2024/12/19
    Hear Myles' Christmas recommendations and tips, all thanks to the Prince Wine Store. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    8 分
  • Anna's famous Turkey Brine Recipe - Ep 340

    Anna's famous Turkey Brine Recipe - Ep 340
    2024/12/18
    Anna Barry joined us for our Christmas special! And of course, Anna was happy to share with us her famous Turkey Brine recipe. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    7 分
  • Ep 340 - Christmas Special (feat. Anna from the Op Shop)

    Ep 340 - Christmas Special (feat. Anna from the Op Shop)
    2024/12/17
    Our Christmas special – with Anna Barry, special guest co-host! How to navigate the next week with decorum, patience & goodwill to all men (and women) How and where to shop effectively Where to shop efficiently Great Gift Ideas House and table decorations How to spend Christmas Eve THE COCKTAIL CABINET Lilbert Fils Extra Brut Querciabella Chianti Classico 2021 Von Hovel Saar Riesling Kabinett 2022 BSF BOOK: Anna: The Venice Hotel by Tess Woods Caro’s: This Strange Eventful History by Claire Messud Corrie’s: Our Evenings by Alan Hollinghurst SCREEN: Anna: The Agency Caro: Out of Season Corrie: Black Doves FOOD: Anna: poached and marinated prawns Poached and Marinated Prawns SERVES 4 1 celery stalk, halved crossways 3 black peppercorns 1 shallot, halved and unpeeled 2 marjoram or oregano sprigs 1 fresh bay leaf 2 slices of lemon Sea salt 16 large raw prawns MARINADE 125ml (½ cup) extra virgin olive oil 1 lemon, ½ finely sliced, ½ juiced Handful of parsley leaves, finely chopped Handful of mint leaves, finely chopped ½ long red chilli, seeds removed, sliced Sea salt and black pepper INGREDIENTS METHOD 1 Place the celery, peppercorns, shallot, marjoram or oregano, bay leaf and lemon slices in a large saucepan. 2Cover with 2 litres of cold water and season well with salt. Bring to the boil, then reduce the heat to low and add the prawns. 3Gently poach the prawns for 4-5 minutes or until they are just cooked. Remove the prawns and, when cool enough to handle, peel and devein them, discarding the heads and shells. 4 Transfer the prawns to a shallow bowl and add the marinade ingredients. Stir to coat and set aside to marinate for 15 minutes, before serving at room temperature. Alternatively, make ahead and refrigerate, then bring to room temperature before serving. TIP You can make this dish ahead of time. Just be sure to bring the prawns to room temperature before serving. Plenty of bread to mop up all the delicious marinade is a must. Caro: Lemon and Ricotta pasta Fresh Ricotta (in the tub) Short pasta 1 cup Ricotta into a bowl, mix with 1/3 cup parmesan cheese, 1 garlic clove chopped, olive oil, juice / rind 1 lemon Drain pasta (with spinach) Scatter with fresh basil and chilli flakes Drizzle Cobram Estate Olive Oil on top Corrie: Tarragon ChickenFrom Julia Busuttil Nishimura’s ‘Good Cooking Every Day’ 1 × 1.6-1.8kg chicken, broken down into 6 pieces sea salt plain flour, for dusting 2 tbsp extra virgin olive oil 2 tbsp unsalted butter 6 eschalots (French shallots), halved 125ml (½ cup) dry white wine 250ml (1 cup) pure cream 300ml chicken stock handful of tarragon sprigs black pepper METHOD Preheat the oven to 180C fan-forced Season the chicken pieces with salt and dust in the flour, shaking off any excess. Heat half the olive oil and butter in a large, deep ovenproof frypan over a medium-high heat. When the butter is foaming, add the chicken, in batches if needed, and brown for 3 minutes on each side. Remove from the pan. Wipe the pan clean and add the remaining olive oil and butter. Once the butter is foaming, add the eschalots and a pinch of salt and cook for 4-5 minutes, or until the eschalots are beginning to colour. Deglaze with the wine, scraping the bottom of the pan to lift any brown bits. Cook for 1-2 minutes until reduced, then add the cream, stock and tarragon sprigs. Season with a little salt and pepper. Bring to a simmer and return the chicken, skin-side up, to the pan. Transfer the pan to the oven and bake for 40-45 minutes or until the chicken is cooked through and the sauce has thickened. SIX QUICK QUESTIONS CARO TO ANNA: What’s the best value-for-money gift currently in the Op Shop ANNA TO CARO: What made you frustrated this week CARO TO CORRIE: With three weddings under your belt, what are your 3 best tips CORRIE TO CARO: What made you angry this week CORRIE TO ANNA: What is your favorite time of the Summer holiday day ANNA TO CORRIE: What is your favorite time of the Summer holiday day Learn more about your ad choices. Visit megaphone.fm/adchoices
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    1 時間 26 分

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