EP 291 – “JUST GET THE TRAIN”

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WAR COVERAGE: Summarised the war in the middle east and assessed the role of the media and its reporting. What heartbreaking scenes the locals are dealing with.

 “VALE PATRICK SMITH – A FEARLESS JOURNALIST”

COCKTAIL CABINET - MYLES TOP 5 SELLERS - PrinceWineStore.com.au

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Jules Rose - https://www.princewinestore.com.au/jules-mediterranean-rose-2022.html

Gilbert Blanc - https://www.princewinestore.com.au/gilbert-blanc-2022.html

Querciabella Mongrana – https://www.princewinestore.com.au/querciabella-mongrana-2020.html

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Weinsteffaner Pilsner - https://www.princewinestore.com.au/weihenstephaner-pilsner-500ml.html

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Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

BOOK: Corrie has a Book: A BRILLIANT LIFE by Rachelle Unreich

SCREEN: Caro and Corrie discuss The Lesson

FOOD: Caro has a Recipe: Lamb Meatballs –

RECIPE MORRACAN MEATBALLS –

Ingredients

·      1 1/2 tbsp olive oil (for cooking)

Meatballs:

·      500 g / 1 lb lamb mince (ground lamb) (Note 1)

·      1 small onion, grated using box grater (~1/2 cup, including juices, Note 2)

·      1/2 cup panko breadcrumbs (sub ordinary)

·      1 egg

·      2 cloves garlic, crushed.

·      1/4 cup coriander/cilantro leaves, finely chopped

·      1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika)

·      1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)

·      1 tsp cooking/kosher salt

·      1/4 tsp black pepper

Minted Yoghurt Sauce (Note 3):

·      3/4 cup plain yoghurt (I use Greek)

·      1/2 cup (tightly packed) mint leaves

·      2 tsp lemon juice

·      1/4 tsp cooking/kosher salt

To Serve as pockets:

·      4 pita pockets, Lebanese or pita bread

·      5 cups shredded lettuce (iceberg, cost/romaine)

·      2 tomatoes, halved, thinly sliced

·      1 red onion, halved, finely sliced

·      OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion)

·      Extra coriander/cilantro leaves, finely chopped (optional)

Instructions

1.                 Mint yogurt sauce - Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green - it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required.

2.                 Meatballs - Place all Meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 20 - 24 meatballs.

3.                 Cook - Heat oil in a large non-stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate. (Oven option - Note 4)

4.             Serving - Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, then meatballs (I do 2 per half pocket). Drizzle with Mint Yogurt Sauce and fresh coriander.