Ep 278 - Nerves of Steel

SHOW NOTES

Join Caroline Wilson and Corrie Perkin for Ep 278.

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This week on the podcast Caro and Corrie discuss the incredible success of the Matilda’s and their World Cup campaign so far, it’s place in Australian culture as a defining moment and what the Matilda’s lasting legacy may be and how the AFL might learn some lessons from soccer in it’s approach to the women’s game.

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The Fire by Daneila Krien

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Italian-Style Lentils With Cavolo Nero and Sausages by Julia Busuttil Nishimura (see recipe below or HERE)

Our recipe of the week is thanks to Cobram Estate Estate - Australia’s most awarded 

extra virgin olive oil. Grown, harvested and first cold pressed in Northern

Victoria           

Caro’s Grumpy about the PM putting the mozz on the Matilda’s by suggesting a public holiday if they win the World Cup Final.

In 6 Quick questions we discuss the Spring 1883 exhibition at the Windsor Hotel (details HERE), Corrie’s Mornington Peninsula GLT in the newly made over Rosebud Plaza, the disappearance of cash in our daily lives, the AFL grand final plans and an Amazing Fact.

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

Julia Busuttil Nishimura’s lentils with cavolo nero and sausage

Serves 6

Preparation time: 15 minutes

Cooking time: 70 minutes

Ingredients:

1 1/2 tbsp extra-virgin olive oil

1 carrot, diced

1 onion, diced

Sea salt

100ml dry white wine

1 fresh bay leaf

1 tomato, chopped

3 garlic cloves, chopped

350g Puy lentils

1L chicken stock

1 bunch cavolo nero, chopped

6 pork sausages

Salsa verde

1 slice crusty white bread, crust removed, roughly torn

Full-cream milk, for soaking

1 garlic clove, peeled

Sea salt

1 tbsp salted capers, rinsed

3 anchovy fillets

Handful of flat-leaf parsley

1/2 lemon, zest and juice

60ml extra-virgin olive oil

Method:

Heat olive oil in a large heavy-based saucepan over low heat. Cook the carrot and onion with a pinch of salt for about 10 minutes, until soft and translucent. Add the wine, increase heat to medium and simmer for 1–2 minutes. Add the bay leaf, tomato, garlic and lentils and cover with chicken stock. Bring to the boil then cover and simmer for 40 minutes, or until the lentils are al dente. Add the cavolo nero, stir for a minute or two, then cover and remove from the heat.

For the salsa verde, place the bread in a small bowl. Add just enough milk to cover the bread and leave to soak for 10 minutes. Squeeze out the excess milk and set aside. Finely chop the garlic. Add the salt, capers and anchovies and continue to chop. Add the parsley and the bread and keep chopping until everything is nicely combined. Transfer to a bowl, add the lemon zest and juice and enough olive oil to loosen the mixture.

Cook the sausages in a pan until nicely browned and cooked through. Top with salsa verde and serve with the lentils.

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