SHOW NOTES

Join Caroline Wilson and Corrie Perkin for Ep 280.

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SAVE THE DATE

Footy - The Great Unifier? September 21st, State Library of Victoria - tickets HERE.

This week we discuss the recent Four Corners report 'The Silence: AFL's Last Taboo' . You can watch the full episode on i view HERE.

Plus a lot has happened since we discussed THAT World Cup soccer kiss forced on Jenni Hermoso by Luis Rubiales - is it a game-changing moment in the equality battle?

In the Cocktail Cabinet for Prince Wine Store Myles Thompson joins us with some tips on tasting red wine. We sample the Ata-Rangi Pinot Noir 2020 Martinborough Crimson

Caro tried the Casa Rojo Tierra de Blancos La Gabacha Rueda Blanco 2021 from last week and loved it.

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

In BSF for Red Energy;

In 6 Quick Questions for Red Energy we touch on our favourite things about the start of Spring, Helen Mirren's casting as Israeli PM Golda Meir and Corrie has and Amazing Fact or two about Spring.

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

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

Rabbit Tagine

1.6 kg rabbit (about 2). Hind legs and shoulders jointed, saddle cut into 3 (note Caro’s friend substituted chicken)

Plain flour to dust

60ml (1/4 cup) Cobram Estate Olive Oil plus extra to drizzle

2 large golden shallots, thinly sliced lengthways

2 garlic cloves, coarsely chopped

2 tsp each black and yellow mustard seeds

1tsp each coriander and cumin seeds

1 tsp each ground ginger and ground cloves

1 cinnamon quill

1 tbsp each sweet paprika and ground turmeric

750ml (3 cups) chicken stock

3 stalks of celery, trimmed cut into 5mm-thick diagonal slices

½ preserved lemon, thinly sliced lengthways, plus extra to serve

10 strands of saffron, soaked in 40ml boiling water for 20minutes

120g green and black olives, pitted and halved

Juice of one lemon

Micro fennel to serve

1.   For rabbit, place 2 litres water and 70g sea salt flakes in a large bowl and whisk to combine. Add rabbit and refrigerate overnight, ensuring it is submerged in the brine. Add more water if required. When ready, drain well and pat dry.

2.   Dust rabbit in flour and shake off excess flour. Heat a large casserole dish over high heat, add Cobram Estate Olive Oil and sear rabbit, turning until browned all over (5 minutes). Remove from the pan and stand on a plate

3.   Reduce heat to medium-high, add golden shallots and cook stirring frequently, until softened (4 minutes). Add garlic and spices and cook, stirring continuously, until fragrant (2 minutes). Add stock, rabbit, celery, preserved lemon and saffron water and strands. Cover with a cartouche, then seal with the lid. Reduce heat to very low and cook, stirring occasionally, until the meat falls away from the bone (3 hours). Discard cinnamon quills from the sauce and stir in olives and lemon juice and drizzle with extra Cobram Estate Olive Oil – then season.

4.   To serve, divide tagine among bowls, scatter with extra preserved lemon and micro fennel.