Ep 291 – “Just Get The Train”

EP 291 – “JUST GET THE TRAIN” POWERED BY RED ENERGY - Red Energy for 100% Australian electricity and gas. Powered by Snowy Hydro, a leader in renewable energy. Switch to Aussie owned Red Energy today. 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   B S F   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.    

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