Join Caroline Wilson and Corrie Perkin for Ep 133.

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This week we discuss the tightening of COVID-19 restrictions in Victoria and how it seems our collective mood has shifted. We talk about the ramifications of the positive test by Essendon's Conor McKenna on the weekend, the possibility of an AFL Grand Final in Perth and Caro has a few parting comments for Sam Newman as Channel Nine terminate his contract.

Caro's 'Crush of the Week' is David Stratton and his latest article in the Weekend Australian.

In BSF - Corrie's been reading and loving Rodham by Curtis Sittenfeld (order from My Bookshop HERE).

Caro's goes through some of her favourite #MeToo films and shows and urges us again to check out Mrs America on Foxtel.

Caro also shares her recipe for North African Lamb & Pearl Barley Soup from Gewurtzhaus.com.au. Check it out HERE.

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North African Lamb & Pearl Barley Soup

Moroccan Souk Spice

Easy

Serves: 4 - 6

D2 Hrs 30 Mins

Ingredients

olive oil

2 lamb shanks

1 onion, thinly sliced

2 cloves of garlic, finely chopped

2 carrots, peeled and chopped

2 sticks celery, sliced

2 tbsp Gewürzhaus Moroccan Souk Spice

1 x 400g can of tomatoes

6 cups (1.5 litres) water

1 beef stock cube

1 heaped tsp Gewürzhaus Harissa

100g pearl barley

100g dried lentils

fresh mint, parsley or coriander leaves (or all three)

1 cup Greek yoghurt

How to Cook

1. Preheat oven to 180°C.

2. Heat olive oil in a large, heavy-based oven proof dish. Sprinkle lamb shanks with salt and brown on all sides. Add onion, garlic, carrot, celery and Moroccan Souk Spice, stir well and fry for about 5 minutes. Add tomatoes, water, Harissa and stock cube (crumbled) and bring back to a simmer. Add barley and lentils, cover the dish and put in the oven. Cook for about 2 hours or until meat is falling off the bone.

Tip: If you don’t have an oven-proof casserole dish you can cook this soup on the stove-top on a low heat – it might take a little bit longer.

Serving

To serve, top with a generous dollop of Greek yoghurt and fresh herbs.

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