Ep 185 - The Too Hard Basket

Join Caro and Corrie for Ep 185 - The Too Hard Basket. Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row. This week we discuss; New Lockdown 6 restrictions as anger replaces apathy The ABC's new series The Newsreader prompts a walk down memory lane In The Cocktail Cabinet for Prince Wine Store Myles takes us to San Gimignano in Tuscany with two affordable and delicious wines from Fontaleoni. Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. Corrie's Crush of the Week for Red Energy is the Boomers and the Australian basketball community who have elevated the game to it's current status, including Luc Longley who was featured on Australian Story recently in a two part episode called One Giant Leap. In BSF we talk about; The Master by Colm Toibin Joanna Lumley's Britain Veal and Porcini Ragu by Deb Middleton (see recipe below). Corrie's guest spot on the From the Hip podcast with Mish and Kath. Check it out HERE or subscribe in your favourite podcast app or Spotify. Plus Caro's more than a little Grumpy with AFL for putting footy in Tasmania in the 'too hard basket'. To receive our weekly email which includes recipes SIGN UP HERE. For videos and pics make sure you follow us on Instagram, Facebook or Twitter Email the show via feedback@dontshootpod.com.au. Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network. Veal and Porcini Ragu by Deb Middleton Serves 6 Preparation: 30 mins Cooking Time: 1 hour 1 kg diced veal, preferably rump 2 stalks parsely, sage, rosemary 2 star anise ½ teaspoon freshly grated nutmeg ¼ cup olive oil 1 brown onion, chopped 2 cloves of garlic, thinly sliced 500g swiss brown mushrooms, finely diced 50g dried porcini mushrooms, soaked in warm water for ½ hour 1 teaspoon porcini powder (available from the Essential Ingredient) 1 tub tomato paste 250ml dry red wine 250ml dry white wine Salt and petter. Preheat oven to 150 degrees C Heat a large non-stick pan, add veal and cook until brown. Add herb stalks, star anise and nutmeg. Stir to combine and then set aside. Heat olive oil in large heavy-based oven-proof saucepan, add onion and garlic and saute until soft. Add sliced Swiss brown mushrooms, soaked porcini and porcini powder to the pot and simmer with lid on until mushrooms are reduced and well cooked. Add tomato paste and cook stirring for 3