Ep 332 - King Charles Has Snubbed Melbourne!
ON THIS EPISODE King Charles’ visit to Australia Why kitchens are our world A frustration with Wordle Heartwarming moments KITCHEN CONFIDENTIAL Or, why kitchens are our world, especially at this time of year Although we love winter cooking, Spring and Summer are big for both of us in terms of cooking, feasting, having people around the table, Christmas, Summer entertaining etc What tips have we learned after all these years ie how NOT to spend an entire beautiful beach day in the kitchen Introducing Virginia Trioli’s book A Bit On The Side: Reflections On What Makes Life Delicious. Corrie discusses last night’s event and some take homes from Virginia THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au This week: Myles discusses a white to go with Spring asparagus and a red to go with Spring Lamb Racine Picpoul De Pinet BSF brought to us by RED ENERGY. Be empowered with the Red Energy mobile app BOOK: Caro has a book: We Solve Murders by Richard Osman SCREEN: Corrie reviews Lonely Planet on Netflix Thank you to Cobram Estate Olive Oil FOOD: Corrie has a Recipe: Fennel and Zucchini Salad with Preserved Lemon Dressing by Yotam Ottolenghi Ingredients 20g mint leaves, roughly chopped 20g dill, roughly chopped 25g chives, roughly cut into 2cm lengths 75ml olive oil 2 large (750g) fennel bulbs, trimmed, halved lengthways and finely shaved on a mandolin or by hand 2 (420g) courgettes, trimmed and finely shaved on a mandolin or by hand 1 tbsp lemon juice 1½ tsp fennel seeds, toasted and roughly crushed with a pestle and mortar 1½ tsp pink peppercorns, roughly crushed with a pestle and mortar salt and black pepper For the preserved lemon dressing: 40g preserved lemon (1-2 lemons), pips discarded and flesh and skin roughly chopped (35g) ½ (20g) small shallot, roughly chopped 1 garlic clove, crushed 2½ tbsp olive oil METHOD: Make the dressing by putting the preserved lemon, shallot, garlic and lemon juice into the small bowl of a food processor and blitzing until finely chopped. With the machine running, gradually add the oil and blitz for 1–2 minutes more, until completely smooth. Transfer to a small bowl. Put all the herbs, 4 tablespoons of oil and a pinch each of salt and pepper into the food processor and pulse to finely chop. Add the fennel, courgette, lemon juice, ⅔ teaspoon of salt and a good grind of pepper to a large bowl and mix well to combine. Set aside for 5 minutes to soften, then add the herb mixture and toss together well. Transfer half the salad to a large plate, and spoon over half the dressing and half the fennel seeds and pink peppercorns. Repeat once more, drizzle with the last tablespoon of oil and serve right away. DID YOU SEE THAT? We discuss King Charles’ upcoming trip to Australia SIX QUICK QUESTIONS for RED ENERGY. Be empowered with the Red Energy mobile app CORRIE TO CARO: What mother-daughter moment touched your heart this week CARO TO CORRIE: What mother-daughter moment touched your heart this week CORRIE TO CARO: In this week of local council elections what has most ground your gears CARO TO CORRIE: What’s your latest Wordle whinge CORRIE TO CARO: What email came out of the blue this week and shocked and devastated you? CARO TO CORRIE: What’s the latest on the musical public toilet’s hit parade Thank you Red Energy, Prince Winestore and Cobram Olive Oil Learn more about your ad choices. Visit megaphone.fm/adchoices
