May 24, 2022

Ep 219 - The Rise and Rise of Women

56 minutes

This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.

This week Caro and Corrie debrief after the Federal Election and ponder the catalyst for the change in government, what the election results tell us about Australia in 2022 and the role of the media in the campaign.

In the Cocktail Cabinet for Prince Wine Store Myles introduces us to a delicious coffee mocha liqueur Unico Zellofrom Applewood in the Adelaide Hills.

Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page HERE.

BSF

· Rachel Again by Marion Keyes

· Join Corrie’s Zoom bookclub in July – head to @corrieisreading for info.

· Hacks Season 2 on Stan

· Khao Soi from Gourmet Traveller (get the recipe HERE or see below).

This week Caro is grumpy about Nick Riewoldt’s comments about drug use in AFL clubs.

In 6 Quick Questions we discuss #1 winter ‘to do’ list tasks, James Bond films and the interesting facts about the Bond legacy and much more.

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Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Khao Soi from Gourmet Traveller

INGREDIENTS

1 tbsp coriander seeds

Seeds of 1 black cardamom pod

6 garlic cloves

5 red shallots

4 long red dried chillies, soaked in hot water for 30 minutes, liquid reserved

40 gm ginger, finely chopped

3 cm piece turmeric, finely chopped

1 lemongrass stalk (about 7cm; white part only), thinly sliced

1 tbsp curry powder

60 ml (¼ cup) vegetable oil

650 ml coconut milk

600 ml chicken stock

3 makrut lime leaves, coarsely torn

4 chicken thighs (about 250gm each), skin on, bone in

3 tbsp fish sauce

2 tbsp dark soy sauce

1 tsp sugar

150 gm egg noodles

To serve: lime wedges, thinly shaved shallots, bean sprouts, pickled mustard greens, fried noodles, coriander

METHOD

Main

Dry-roast coriander and cardamom seeds, then coarsely crush with a mortar and pestle. Transfer to a food processor with garlic, shallots, chilli, ginger, turmeric, lemongrass, curry powder and 2-3 tbsp chilli soaking liquid, process to a smooth paste (add more liquid to loosen if necessary) and season to taste.2

Heat oil in a saucepan over medium heat, add paste and cook, stirring, until thick and slightly darker in colour (3-4 minutes). Add coconut milk, stock and makrut lime leaves, bring to the simmer, then add chicken, reduce heat to low and simmer until tender (about 1 hour). Add fish and soy sauces, and sugar, season to taste, and keep warm.3

Meanwhile, cook noodles in a saucepan of boiling salted water until tender (1-2 minutes), then drain. Divide among serving bowls, ladle in broth and chicken

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