Ep 256 - Of Course He Knows Who Topsy Is

Join Caroline Wilson and Corrie Perkin for Ep 256.

This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar twice. Head to www.redenergy.com.au

SHOW NOTES

This week on the podcast Caro and Corrie mark International Women’s Day paying tribute to their women heroes and ask is there still a place for IWD in 2023?

Cancel Culture and Children’s Literature is also on the agenda and we remember books we grew up with that were always culturally inappropriate or in hindsight now are.

In the Cocktail Cabinet for Prince Wine Store, Myles Thompson has a couple of top shelf Port recommendations;

·      Taylors Vintage Port 2018 375mL

·      Inkwell Black and Blue Fortified 2018 from McLaren Vale

Use the promo code MESS at checkout online www.princewinestore.com.au or instore at Bank Street South Melbourne and receive a 10% listener discount. Prince Wine Store can deliver anywhere in Australia too!

In BSF for Red Energy;

·      Return to Valetto by Dominic Smith

·      Sharper on Apple TV

·      The Investigation on SBS on Demand

·      Roasted Sweet potatoes and Fresh Figs (see recipe HERE) or below.

This week Caro’s Grumpy about the inevitability of health screening and testing that seems to come around so quickly.

In 6 Quick Questions – we discuss the Super Wars, King Charles and a possible pre-Coronation interview, Caro has some advice for Alastair Clarkson ahead of the footy season, our favourite TV scheduling decision of the year and Corrie’s Amazing Fact reveals much about our reigning monarch.

We love your feedback via Facebook and Instagram - or email [email protected]

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

Roasted sweet potatoes and fresh figs

Ingredients

4small sweet potatoes (1kg in total)

75 ml olive oil

Maldon sea salt and black pepper

40 ml balsamic vinegar (you can use a commercial rather than a premium aged grade)

20 g caster sugar

12 spring onions, halved lengthways, cut into 4cm segments

1 red chilli, thinly sliced

6 fresh and ripe figs (240g in total), quartered

150 g soft goat’s cheese, crumbled (optional)

Instructions

Preheat the oven to 240°C. 

Wash the sweet potatoes, halve them lengthways and then cut each again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons of salt and some black pepper. 

Spread the wedges out on a baking sheet, skin-side down, and cook for about 25 minutes until soft but not mushy. Remove from the oven and leave to cool down. 

Meanwhile, to make a balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil then reduce the heat and simmer for 2–4 minutes, or until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle. 

Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan and add the green onions and chilli. Fry over a medium heat for 4–5 minutes, stirring often, making sure not to burn the chilli, and then spoon the oil, onions and chilli over the sweet potatoes. 

Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature with the cheese crumbled over, if using.

Recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi.

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