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SIX QUICK QUESTIONS

Corrie to Caro: What was the most ridiculous media ban of the summer

Caro to Corrie: What was one of your unexpected late-night happy moments this summer

Corrie to Caro: What humiliating experience had you in fits of laughter over the summer

Caro to Corrie: What was this summer’s car drama

Corrie to Caro: What annual age-old problem did you finally solve this summer - what to do with leftover ham!

RECIPE:

2 tablespoons extra-virgin olive oil

1 garlic clove, thinly sliced or grated

100g or so leftover ham, shredded

200g cherry tomatoes, left whole Salt

Large handful rocket leaves

1 tablespoon butter

Zest of 1 lemon, plus juice of ½ (about 50ml)

3 tablespoons grated Parmigiano

Reggiano, plus extra to serve 200g favourite long pasta

Place a large frying pan over a medium heat. Add the olive oil and ham and cook for a few minutes, or until the ham starts to caramelise. Add the garlic and toss for 30 seconds. Add the cherry tomatoes and ¼ cup (60ml) water.

Season lightly with salt, being mindful that the ham can be quite salty. Cook, covered, for about 10 minutes, until the tomatoes are just soft and starting to release their juice. Meanwhile, bring a large saucepan of water to a lively boil and season until it's as salty as the sea. Add the pasta and cook until al dente.

Add the rocket, butter, lemon zest and lemon juice to your sauce.

Once the pasta is cooked, use tongs to fling it into the pan and give everything a good toss.

Add a splash of pasta cooking water if needed to loosen things up, along with the Parmigiano Reggiano. Toss again, then serve immediately with extra cheese.

Caro to Corrie: Which band did you rediscover this summer

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Summer Whites picks

And a shoutout to this week’s

⁠San Moro Fiano Salento 2024⁠

⁠Schloss Lieser Feinherb Riesling 2023⁠

www.princewinestore.com.au 177

BSF brought to us by Red Energy.

Over Summer we read, watched and cooked…

BOOK:

Caro: Less by Andrew Sean Green

Corrie: Heart, The Lover by Lily King

SCREEN:

Caro: Hamnet

Corrie: The Family Stone

FOOD:

Caro: Beef Rendang by Recipe Tin Eats

https://www.recipetineats.com/beef-rendang/

Ingredients

Spice Paste

• 12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)

• 1 small onion, finely chopped (Note 1b)

• 5 cloves garlic, minced

• 3 lemongrass stalks, white part only, sliced (Note 2)

• 1 1/2 tbsp fresh galangal, finely chopped (Note 3)

• 1 1/2 tbsp fresh ginger, minced

• 2 tbsp oil (vegetable, canola or peanut oil)

Curry

• 2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6″ cubes (Note 4)

• 1 tbsp oil (vegetable, peanut, canola)

• 1 cinnamon stick

• 1/4 tsp clove powder

• 3 star anise

• 1/2 tsp cardamon powder

• 1 lemongrass stick, bottom half of the stick only and smashed (Note 5)

• 400ml / 14 oz coconut milk (1 standard can)

• 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)

• 4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7)

• 1/3 cup desiccated coconut (finely shredded coconut)

• 1 tbsp brown sugar or grated palm sugar

• 1 1/2 tsp salt

Instructions

1. Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.

2. Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.

3. Lower heat to medium low. Add Spice Paste and cook for 2 – 3 minutes until the wetness has reduced and the spice paste darkens (don’t breathe in too much, the chilli will make you cough!).

4. Add remaining Curry ingredients and beef. Stir to combine.

5. Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.

6. Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.

7. Remove lid and check the beef to see how tender it is. You don’t want it to be “fall apart at a touch” at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.

8. Turn up heat to medium and reduce sauce for 30 – 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9)

9. The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or Restaurant Style Coconut Rice.

Corrie: Minted Pea and Toasted Almond Salsa Tartines by Donna Hay

Minted pea and toasted almond salsa tartines

Serves 4

1½ cups (360g) fresh ricotta

4 large slices bread of your choice, toasted Minted pea and toasted almond salsa 2½ cups (350g) frozen peas

½ cup (50g) toasted flaked almonds

¼ cup (14g) finely chopped mint leaves 2 teaspoons finely grated lemon rind

1 tablespoon extra virgin olive oil sea salt and cracked black pepper

To serve

shiso leaves (optional), dried chilli flakes and lemon wedges

To make the minted pea and toasted almond salsa, cook the peas in a small saucepan of boiling water for 2-3 minutes or until tender. Drain and refresh under cold water, then drain well again.

Transfer to a large bowl and roughly mash. Add the almonds, mint, lemon rind and oil. Sprinkle with salt and pepper and mix to combine.

Spread the ricotta over the bread. Top with the minted pea and toasted almond salsa, and the shiso leaves, if using. Sprinkle with chilli flakes and serve with a squeeze of lemon.

-Ups and downs of summer …

-Corrie’s thoughts on Adelaide Writers Festival drama

-Caro’s take on the footy news

-Myles is back with Summer Whites

-Recommendations from the summer – BSF

-Media bans, mother/son bonding, rediscovering old bands and more!

What Silly Season?

A Summer of big news stories. Nothing silly about any of that!

How do we feel about – and how did we process the stories from the summer.

What did Corrie make of the Adelaide Writers Festival controversy?

What did Caro make of the footy news over the summer?

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: Summer Whites picks

And a shoutout to this week’s tasting – which is supporting Vic wines after the fires

⁠⁠San Moro Fiano Salento 2024⁠⁠

⁠⁠Schloss Lieser Feinherb Riesling 2023⁠⁠

www.princewinestore.com.au 177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney

BSF brought to us by Red Energy.

Over Summer we read, watched and cooked…

BOOK:

Caro: Less by Andrew Sean Green

Corrie: Heart, The Lover by Lily King

SCREEN:

Caro: Hamnet

Corrie: The Family Stone

FOOD:

Caro: Beef Rendang by Recipe Tin Eats

https://www.recipetineats.com/beef-rendang/

Corrie: Minted Pea and Toasted Almond Salsa Tartines by Donna Hay

Minted pea and toasted almond salsa tartines

Serves 4

1½ cups (360g) fresh ricotta

4 large slices bread of your choice, toasted Minted pea and toasted almond salsa 2½ cups (350g) frozen peas

½ cup (50g) toasted flaked almonds

¼ cup (14g) finely chopped mint leaves 2 teaspoons finely grated lemon rind

1 tablespoon extra virgin olive oil sea salt and cracked black pepper

To serve

shiso leaves (optional), dried chilli flakes and lemon wedges

To make the minted pea and toasted almond salsa, cook the peas in a small saucepan of boiling water for 2-3 minutes or until tender. Drain and refresh under cold water, then drain well again.

Transfer to a large bowl and roughly mash. Add the almonds, mint, lemon rind and oil. Sprinkle with salt and pepper and mix to combine.

Spread the ricotta over the bread. Top with the minted pea and toasted almond salsa, and the shiso leaves, if using. Sprinkle with chilli flakes and serve with a squeeze of lemon.

SIX QUICK QUESTIONS

Corrie to Caro: What was the most ridiculous media ban of the summer

Caro to Corrie: What was one of your unexpected late-night happy moments this summer

Corrie to Caro: What humiliating experience had you in fits of laughter over the summer

Caro to Corrie: What was this summer’s car drama

Corrie to Caro: What annual age-old problem did you finally solve this summer - What to do with leftover ham! (full recipe on Six Quick Questions podcast episode)

Caro to Corrie: Which band did you rediscover this summer

Hear Myles Thomson from the Prince Wine Store discuss Irish drinks from Episode 347 in 2025.

BSF. BSF brought to us by Red Energy. Owned by Snowy Hydro, a leader in renewable energy. Switch to 100% Aussie owned Red Energy.

BOOK: CORRIE HAS A BOOK: Wild Dark Shore by Charlotte McConaghy

SCREEN: CARO HAS A SCREEN: All Her Fault

FOOD: CARO HAS A RECIPE: Home-cooked Pork Chops with Sage and Prosciutto

BSF brought to us by Red Energy

BOOK:

Caro reviews The Friday Afternoon Club by Griffin Dunne

SCREEN:

Corrie reviews Fellow Travelers on Netflix

FOOD:

Lemon, Sicilian Olive and Jalapeno Spaghettini with Pecorino (from Delicious

magazine: the Italian Cookbook

Produce

• 1/2 bunch Flat-leaf parsley

• 4 Garlic cloves

• 2 Jalapenos

• 2 Lemons, zest and juice of large

Condiments

• 150 g Olive Pasta & grains

• 500 g Spaghettini Oils & vinegars

• 80 ml Olive oil

Dairy

• 80 g Pecorino

The Cocktail Cabinet: Myles discusses Sicilian wines

www.princewinestore.com.au 

177 Bank Street, South Melb & Hansard Street, Zetland NSW & David Jones Food Hall, Castlereigh St Sydney⁠⁠

Benanti Etna Bianco 2024

Feudo Arancio Grillo 2023⁠⁠⁠⁠

Feudo Montoni Lagnusa Nero d'Avola 2022⁠⁠

The Cocktail Cabinet: With Myles Thomson of Prince Winestore. This week: wines from the Hunter Valley.

Caro reflects on her appearance on The Front Bar.