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Manage episode 295006575 series 2343580
بواسطة SEN، اكتشفه Player FM ومجتمعنا ـ حقوق الطبع والنشر مملوكة للناشر وليس لـPlayer FM، والصوت يبث مباشرة من خوادمه. اضغط زر الاشتراك لمتابعة التحديثات في Player FM، أو ألصق رابط التغذية الراجعة في أي تطبيق بودكاست آخر.
Join Caroline Wilson and Corrie Perkin for Ep 176.
Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.
It’s been a big week for both Corrie and Caro and we discuss;
- Corrie’s decision to close her bricks and mortar My Bookshop store after more than a decade – why she made the decision and where to from here for the My Bookshop brand.
- The backlash from media figures like Garry Lyon following Caro’s comments about Seb Ross and Tim Membrey from St Kilda. You can read Garry’s comments HERE.
Following World Gin Day on the weekend - in the Cocktail Cabinet for Prince Wine Store Myles introduces us to some boutique gins with some rather unusual botanicals.
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.
In Books, Screen and Food we talk;
- Death in Daylesford by Kerry Greenwood
- Corrie’s lingering love of Masterchef on Channel 10
- Fragrant and Sour Fish Curry from Always Add Lemon by Danielle Alverez (available at My Bookshop HERE) – see recipe below.
In 6 Quick Questions we discuss;
- Corrie’s been loving The Frost Tapes podcast
- The current state of Women’s swimming in Australia
- The return of Jack Irish
- The diver who was swallowed whole by a whale
Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.
Fragrant and Sour Fish Curry from Always Add Lemon by Danielle Alverez
(available at My Bookshop HERE)
60g coconut oil
200g cherry tomatoes
3 long purple eggplants cut into 2-3cm lengths
1 litre chicken stock
1 x 400ml tin coconut cream or milk
2 teaspoons raw(demerara) sugar
½ - 1 tablespoon fish sauce
800g fish fillet, such as wild barramundi or salmon, cut into 4 portions
Juice of 1-2 limes
1 bunch Thai basil
1 bunch fresh coriander leaves (stems reserved for curry paste)
Steamed jasmine rice to serve
2 kaffir lime leaves, stripped from their stems
40g galangal, peeled and thinly sliced (use ginger if you can’t find galangal)
3cm piece lemongrass stalk, white part only
20g peeled turmeric (or 1 teaspoon good-quality ground turmeric)
1 teaspoon cumin seeds, toasted
2-3 long green chillies, seeds removed
50g shallot, peeled and diced
3 garlic cloves
15-20g coriander root or stems
1 teaspoon shrimp paste
Star by making your curry paste. In the mortar and pestle, crush the lime leaves, galangal, lemongrass and turmeric with a pinch of salt (these are the toughest to make into a paste). Once they have broken down, add the remaining ingredients one at a time. Make sure each ingredient is fully incorporated before adding the next. Set aside.
Heat half the coconut oil in a wide saute pan over a high heat. Add the cherry tomatoes and eggplant and brown really well all over, then remove from the pan and set aside.
Add the remaining coconut oil and fry all the curry paste until fragrant and just beginning to brown. Next, pour in the stock, coconut cream and the sugar and simmer until it is reduced by half. Add ½ tablespoon fish sauce to begin with then taste if it needs further seasoning you can either add the remaining fish sauce or some salt. Add the fish, the tomatoes and eggplant and simmer until the fish is cooked through, about 6-8 minutes.
Lastly add the juice of 1 lime, then taste it. If it’s not really sour, add the juice of the second lime until the flavour is right. It should be adjusted by adding a bit more sliced chilli for heat, sugar for sweetness and lime juice for sourness and fish sauce for saltiness and umami. Serve in bowls with lots of fresh Thai basil and coriander leaves, and a bowl of steamed jasmine rice on the side.