EP 291 – “JUST GET THE TRAIN”
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WAR COVERAGE: Summarised the war in the middle east and assessed the role of the media and its reporting. What heartbreaking scenes the locals are dealing with.
“VALE PATRICK SMITH – A FEARLESS JOURNALIST”
COCKTAIL CABINET - MYLES TOP 5 SELLERS - PrinceWineStore.com.au
• Bringing Melburnians, the greatest wine in the world. PrinceWineStore.com.au
Jules Rose - https://www.princewinestore.com.au/jules-mediterranean-rose-2022.html
Gilbert Blanc - https://www.princewinestore.com.au/gilbert-blanc-2022.html
Querciabella Mongrana – https://www.princewinestore.com.au/querciabella-mongrana-2020.html
Golfo Vermut – https://www.princewinestore.com.au/cillar-de-silos-golfo-vermut-negra-750ml.html
Weinsteffaner Pilsner - https://www.princewinestore.com.au/weihenstephaner-pilsner-500ml.html
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Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
BOOK: Corrie has a Book: A BRILLIANT LIFE by Rachelle Unreich
SCREEN: Caro and Corrie discuss The Lesson
FOOD: Caro has a Recipe: Lamb Meatballs –
RECIPE MORRACAN MEATBALLS –
Ingredients
· 1 1/2 tbsp olive oil (for cooking)
Meatballs:
· 500 g / 1 lb lamb mince (ground lamb) (Note 1)
· 1 small onion, grated using box grater (~1/2 cup, including juices, Note 2)
· 1/2 cup panko breadcrumbs (sub ordinary)
· 1 egg
· 2 cloves garlic, crushed.
· 1/4 cup coriander/cilantro leaves, finely chopped
· 1 1/2 tsp EACH cumin, coriander, paprika (any, but I like smoked paprika)
· 1/2 tsp EACH cinnamon, cayenne pepper (add more for spicy)
· 1 tsp cooking/kosher salt
· 1/4 tsp black pepper
Minted Yoghurt Sauce (Note 3):
· 3/4 cup plain yoghurt (I use Greek)
· 1/2 cup (tightly packed) mint leaves
· 2 tsp lemon juice
· 1/4 tsp cooking/kosher salt
To Serve as pockets:
· 4 pita pockets, Lebanese or pita bread
· 5 cups shredded lettuce (iceberg, cost/romaine)
· 2 tomatoes, halved, thinly sliced
· 1 red onion, halved, finely sliced
· OR Shredded Red Cabbage, Carrot and Mint Salad (instead of lettuce, tomato and onion)
· Extra coriander/cilantro leaves, finely chopped (optional)
Instructions
1. Mint yogurt sauce - Set aside 1/2 cup yogurt. Place all other ingredients in a jug that fits the head of a stick blender. Blitz until it turns green - it will be runny. Stir in reserved yogurt (this thickens it again). Refrigerate until required.
2. Meatballs - Place all Meatball ingredients in a bowl. Mix well with your hands. Measure out 1 heaped tablespoon, then roll into balls. Repeat with remaining mixture - should have 20 - 24 meatballs.
3. Cook - Heat oil in a large non-stick pan over medium heat. Add half the meatballs and cook, turning to brown all over, for 8 minutes, or until cooked through. Transfer to plate. (Oven option - Note 4)
4. Serving - Cut pita pockets in half, warm for 10 seconds in the microwave, then pry it open. Stuff with lettuce, tomato, onion, then meatballs (I do 2 per half pocket). Drizzle with Mint Yogurt Sauce and fresh coriander.
