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Our 300th Birthday details!

Thurs, 29 February, 6pm

Bell’s Hotel. Brad Scott as special guest

Book: https://ballparkentertainment.com.au/tickets/dstm-300-event

LISTS:

5 Top World News Stories, Australian Political Stories, Footy Stories, Important Farewells

COCKTAIL

CABINET – PrinceWineStore.com.au

Bringing Melburnians, the greatest wine in the world.

PrinceWineStore.com.au

Willie Smiths Heritage Blend 2023 $30

Emmalene Pinot Noir Sparkling Rose 2022 $30

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

B S F

BOOK: Top 5 books this year

SCREEN: Napoleon

FOOD: Chris’s Prawn Bisque

Ingredients

750g/1kg Uncooked whole Prawns

Olive oil

2 carrots

3 celery sticks

1 red onion

Bay leaves

Teaspoon Dried mixed herbs

400g of Tomato Paste

Plain Flour (2 heaped tablespoons ).

Brandy

White wine

2 Litres Fish Stock or shellfish Stock

1 Vegetable/Fish Stock cube

6 Parsley Stalks

1/2 teaspoon chilli Flakes

Salt & pepper

Spoon of Butter

Method

Peel and clean prawns . Retain all shells and heads for stock

Heat two tablespoons of Olive oil (approximately) in a

reasonable size saucepan. Moderate heat. Add Prawn shells and heads, mix

over heat with a wooden spoon. Don’t burn , stir to cook shells and heads until

they turn orange in colour

remove from heat and add a liberal splash of brandy . Stir and

carefully flambé the shells ( this intensifies the prawn flavour)

Return to moderate heat and stir in chopped Onions ( stirring

for 1 min) then carrots and celery. Mix well for 2min approx . Remove from heat

Stir in Tomato paste covering the vegetables and shells . Add

pepper, salt & Chilli flakes

Sprinkle in 2 tablespoons of flour whilst stirring to mix . The ingredients should now have a dry claggy appearance.

return to low/ moderate heat and add approximately 1 cup approx of white wine and the fish stock . Also add another splash of

Brandy all whilst stirring to mix .

Add chopped Parsley stalks , mixed herbs , vegetable/fish stock cube .

leave mixture to reduce over low heat . Stir often to

prevent mixture sticking to the bottom of the saucepan.

After 20 min taste mixture ( it’s a leap of faith as it

looks uninviting) and add either more wine, stock , salt , pepper ,water,

tomato paste to taste if needed . Note the flavour of the mixture will

intensify during further cooking .

After about 1 hour ( can take longer ) remove mixture from

the heat .

Add a tablespoon of olive oil and some Butter to ANOTHER

large saucepan . Heat until butter begins to sizzle. Add a decent handful

or more of diced prawn flesh into the oil/ butter mixture. Stir constantly

until prawns begin to cook . Add some salt and pepper, and a splash of White

Wine and another splash of brandy( optional) Mix for 30 seconds and remove from

heat . Prawns should be just cooked .

Placing the saucepan with the prawn flesh in the sink or on a

breadboard , Place a suitable strainer over the saucepan. Now pour your stock

mixture through the sieve into the saucepan with the prawn meat .

(this should be done in batches)

We now have a saucepan of prawn Bisque with prawn meat

Return the Bisque to low heat and stir . Taste again . You can

still add more salt pepper, chilli , wine , brandy, paste, to taste . If we do

add paste you just have to keep it on the heat for 10/15 min on low ( Stirring

frequently)

To serve, ladle into bowls or mugs.