ON TODAY’S SHOW:

Laura Tingle, the ABC and the Murdoch media empire

We discuss Caro’s article on Alastair Clarkson & the latest with the Hawthorn racism dispute

Myles Thomson takes us to Greece

A recipe from Wholesome By Sarah

And Dancing like you did in the 80's!

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Greek wines

Kir-Yianni Paranga White (Roditis & Malagousia) 2023

Gentilini Rhombus Robola 2022

BSF brought to us by Red Energy.

BOOK: Caro has a Book: Work by Bri Lee

SCREEN: Corrie has a Screen: The Way, My Way

Thank you to Cobram Estate Olive Oil:

FOOD: Corrie has a recipe: Sarah Pound’s Thai Green Curry with Broccoli and Chickpeas

https://www.facebook.com/reel/401711212501442

Thai green curry with broccoli & chickpeas

PREP TIME 10 minutes COOK TIME 25 minutes SERVES 4

I created this recipe because I wanted it to stand out from other vegetarian curries and, boy, it definitely does that. Spice, creaminess, zing and freshness all in one. Love it.

What you'll need

3 tablespoons sesame seeds

3 tablespoons salted peanuts

2 tablespoons extra-virgin olive oil

1 onion, diced

4 garlic cloves, finely chopped

2.5 cm piece of ginger, grated

190 g green curry paste

400 ml can coconut milk

1 tablespoon fish sauce

2 teaspoons brown sugar

2 heads of broccoli, chopped into florets (approximately 3 cups)

1 large zucchini, cut into rounds

400 g can chickpeas, rinsed and drained zest and juice of 1 lime

TO SERVE

1 handful of coriander leaves

1 handful of Thai basil leaves

60 g (½ cup) finely sliced spring onion finely sliced green chilli

Spiced Coconut Rice (page 226) or steamed rice lime wedges

Combine the sesame seeds and peanuts in a large frying pan over medium heat. Toast until they turn golden brown and release their fragrance. Remove and set aside.

Heat the olive oil in the same pan over medium heat. Add the onion and sauté for 3-4 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.

Add the sesame seeds and peanuts. Stir in the curry paste and cook for 1 minute to release its flavours.

Add the coconut milk, fish sauce and brown sugar.

Stir well and let the mixture come to a gentle simmer.

Time for some greens. Add the broccoli and zucchini and cook, stirring occasionally, for 6-8 minutes until the vegetables are tender-crisp. Tip in the chickpeas and cook, stirring, until they are heated through.

Squeeze on the lime juice, sprinkle on the lime zest and stir well.

The finishing touches. Scatter the coriander leaves, Thai basil leaves, spring onion and chilli over the green curry and serve with the coconut rice and lime wedges for squeezing over.

DID YOU SEE THAT? Dame Judy Dench says she will never act again because she can’t see.    

SIX QUICK QUESTIONS for  Red Energy owned by Snowy Hydro, a renewable energy leader.

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CORRIE TO CARO: Which sport have you completely lost interest in

CARO TO CORRIE:  Which Tiktok social media phenomenon is bringing you complete joy this week

CORRIE TO CARO: Now winter is upon us, what is your all-time favorite flower

CARO TO CORRIE: Now winter is upon us, what is your new-found favorite clothing accessory

AND TWO PODCAST RECOMMENTATIONS:

The Fourth Estate podcast - The Laura Tingle episode

Anderson Cooper 360