July 13, 2023

Ep 273 - An Emotional Note

1 hour 8 minutes

Join Caroline Wilson and guest co-host Anna Barry aka Anna from the Op-Shop for Ep 273.

This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au

This week Caro and Anna discuss the sacking of Stuart Dew as coach of the Gold Coast Suns and the backlash against Caro for the way she reported the story in the lead up to the official announcement.

We also talk memories of the Gold Coast and some more mid-winter tips and recommendations including;

Lightscape at the Royal Botanic Gardens in Melbourne - details HERE.

WHAM! doco on Netflix

Hijack on Apple TV

The Last Vermeer on Netflix and SBS on Demand

Limbo on SBS on Demand

In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to discuss French Wines.

Lucien Lardy Beaujolais Villages 2021

Fontareche Corbieres Rouge Vieilles Vignes 2022

Bastille Day Mixed Dozen

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

BSF for Red Energy

The Feast by Margaret Kennedy

Indiana Jones and the Dial of Destiny (at the movies)

Crispy Sticky Mongolian Beef by Tin Eats - recipe HERE or subscribe wherever you listen to podcasts.

Anna's Grumpy about people who hassle for discounts even at charity shops and in 6 Quick Questions we discuss favourite winter bulbs, the most versatile vegetable Caro came across in her travels, Anna's visit to the amazing Delatite Wines Cellar Door in Mansfield and Caro ends the podcast on an emotional note as she recounts her visit to the Van Gough in Auvers exhibition.

Dear Caro and Corrie is back - send us your question or dilemma to [email protected] and each week a lucky listener will receive a gift from Ello Botanicals - all natural Australian made facial oils.

Email [email protected] or join us on Instagram or Facebook.

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.

You can listen to Home Style with Shaynna Blaze on Spotify HERE

Crispy Sticky Mongolian Beef by Tin Eats - recipe HERE

BEEF AND MARINADE

8 oz / 250g beef steak (rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1)

1 tsp soy sauce

1 tsp cornstarch/cornflour

1 tsp vegetable oil

SAUCE

2 tsp cornflour / cornstarch

1/4 cup water

2 tbsp soy sauce (light or all purpose, NOT dark)

1/4 cup chicken broth

1 1/2 tbsp Chinese cooking wine or dry sherry, or more chicken broth (Note 2)

3 tbsp / 1/4 cup brown sugar, lightly packed

CRISPY BEEF

1/4 - 1 1/2 cups vegetable oil (Note 1)

1/4 cup cornstarch/cornflour

STIR FRY

1/2 tsp ginger, finely minced

2 garlic cloves, crushed

2 scallions/shallots, cut into 1 1/2" / 4cm pieces on the diagonal

Instructions

BEEF AND MARINADE

Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).

SAUCE

Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.

CRISPY BEEF AND STIR FRY

Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.

Heat 1/4 cup oil in a wok (Note 2) over medium high heat. Add 1/2 the beef and cook the first side for around 45 seconds or until golden and crisp. Then flip (I use an egg flip) and cook the other side for 30 - 45 seconds until golden and crisp. Remove onto a paper towel lined plate. Repeat with remaining beef.

Discard the oil, leaving behind about 1 tablespoon in the wok.

Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!

Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.

Add the beef and scallions, toss to coat and cook for a further 30 seconds.

Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

...more

View all episodes

By SEN

4.4

1717 ratings

July 13, 2023

Ep 273 - An Emotional Note

1 hour 8 minutes

Join Caroline Wilson and guest co-host Anna Barry aka Anna from the Op-Shop for Ep 273.

This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au

This week Caro and Anna discuss the sacking of Stuart Dew as coach of the Gold Coast Suns and the backlash against Caro for the way she reported the story in the lead up to the official announcement.

We also talk memories of the Gold Coast and some more mid-winter tips and recommendations including;

Lightscape at the Royal Botanic Gardens in Melbourne - details HERE.

WHAM! doco on Netflix

Hijack on Apple TV

The Last Vermeer on Netflix and SBS on Demand

Limbo on SBS on Demand

In The Cocktail Cabinet for Prince Wine Store Myles Thompson joins us to discuss French Wines.

Lucien Lardy Beaujolais Villages 2021

Fontareche Corbieres Rouge Vieilles Vignes 2022

Bastille Day Mixed Dozen

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

BSF for Red Energy

The Feast by Margaret Kennedy

Indiana Jones and the Dial of Destiny (at the movies)

Crispy Sticky Mongolian Beef by Tin Eats - recipe HERE or subscribe wherever you listen to podcasts.

Email [email protected] or join us on Instagram or Facebook.

This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.

You can listen to Home Style with Shaynna Blaze on Spotify HERE

Crispy Sticky Mongolian Beef by Tin Eats - recipe HERE

BEEF AND MARINADE

8 oz / 250g beef steak (rump, scotch or flank), sliced into 1/5" / 3mm slices (Note 1)

1 tsp soy sauce

1 tsp cornstarch/cornflour

1 tsp vegetable oil

SAUCE

2 tsp cornflour / cornstarch

1/4 cup water

2 tbsp soy sauce (light or all purpose, NOT dark)

1/4 cup chicken broth

1 1/2 tbsp Chinese cooking wine or dry sherry, or more chicken broth (Note 2)

3 tbsp / 1/4 cup brown sugar, lightly packed

CRISPY BEEF

1/4 - 1 1/2 cups vegetable oil (Note 1)

1/4 cup cornstarch/cornflour

STIR FRY

1/2 tsp ginger, finely minced

2 garlic cloves, crushed

2 scallions/shallots, cut into 1 1/2" / 4cm pieces on the diagonal

Instructions

BEEF AND MARINADE

Combine the Beef and Marinade ingredients in a bowl and marinate for 10 minutes (though you could even leave it overnight).

SAUCE

Mix the cornstarch with a splash of the water. Then add the remaining Sauce ingredients, including remaining water.

CRISPY BEEF AND STIR FRY

Add 1/4 cup cornstarch and use your fingers to lightly coat the beef.

Discard the oil, leaving behind about 1 tablespoon in the wok.

Add the ginger and garlic and sauté for about 15 seconds. Don't let it burn!

Add the Sauce into the wok. Bring it to a simmer and let it cook for about 1 1/2 minutes or until it thickens into a glossy sticky sauce.

Add the beef and scallions, toss to coat and cook for a further 30 seconds.

Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

...more

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