Ep 321 - Family Episode, with Steve Perkin

Don't Shoot The Messenger

ON TODAY’S SHOW

- Special guest, Steve Perkin, joining Corrie this week!

- Steve speaks about his career in journalism & as the producer of the Footy Show during its heyday

- The journey of retirement

- Reflecting on the Hawthorn Footy Club

- Olympics highlights

- Childhood memories

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THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.

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Gabriel Poy joins us to discuss:

The French 75 – Gin, sugar syrup and lemon

Domaine Font De Courtedune Cotes Du Rhone Village 2022

Domaine Font De Couredune Chateauneuf Du Pape 2021

BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.

BOOK: Steve has a book: James Patterson’s Alex Cross novels

SCREEN: Corrie has a Screen – Find Me Falling with Harry Connick Junior on Netflix

Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria

FOOD: Steve has a recipe: Maple, chilli and cumin lamb shanks

SERVES 8 PREP AND COOK TIME 2 HOURS 30 MINUTES

1 tablespoon extra virgin olive oil

8 (1.6kg) trimmed lamb shanks

1 (200g) large onion, chopped coarsely 3 cloves garlic, chopped

1 tablespoon cumin seeds

2 ½ cups (625ml) chicken stock

⅓ cup (80ml) pure maple syrup 3 teaspoons dried chilli flakes

2 x 400g cans chickpeas, drained, rinsed 1 bunch (750g) silver beet, stalks removed, torn ALMOND AND PEPITA SPRINKLE 2 teaspoons extra virgin olive oil ⅓ cup (65g) pepitas (pumpkin seed kernels) ¼ cup (40g) natural flaked almonds 1 Preheat oven to 200°C (180°C fan-forced). 2 Heat oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish over high heat. Cook lamb, in two batches, turning, for 10 minutes or until browned all over; transfer each batch to a large heatproof bowl.

3 Discard any excess oil from dish; reduce heat to low. Add onion, garlic and cumin seeds; cook, stirring, for 5 minutes or until onion softens. Combine stock, maple syrup and chilli flakes in a large jug; add to dish, then bring to the boil. Return lamb and any juices to dish. Cover surface of lamb mixture with baking paper cut to fit; cover with a tight-fitting lid. Transfer to oven; cook for 1 hour. Turn lamb, swapping bottom shanks to top. Return to oven; cook, covered, for a further 1 hour or until lamb is tender.

4 ALMOND AND PEPITA SPRINKLE Heat oil in a small frying pan over high heat. Add pepitas and almonds; cook, stirring, for 4 minutes or until golden. Season to taste. (Makes about ½ cup.)

5 Remove lamb from dish. Place dish on stove top over low heat; add chickpeas and silver beet and bring to a simmer over medium-high heat. Simmer, stirring, for 3 minutes or until silver beet just wilts. Return lamb to dish to warm through.

6 Serve half the lamb shank mixture topped with half the Sprinkle mixture. Transfer remaining mixtures to separate airtight containers; cool, then store.

Article Name: Maple, chilli and cumin lamb shanks

Publication: The Australian Women's Weekly

SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.

CORRIE TO STEVE: You have written and had published non-fiction books – successfully – and you have two unpublished novels in your bottom drawer. Which genre is more difficult to write

STEVE TO CORRIE: If you were going to write a book, what would it be about

CORRIE TO STEVE: Why do you spend a lot of time looking at real estate in other places

STEVE TO CORRIE: What was your Olympics Opening Ceremony highlight and lowlight

CORRIE TO STEVE: In our childhood, what was the most annoying thing I ever did to you

STEVE TO CORRIE: In our childhood, what was the meanest thing I ever did to you

Thank you Red Energy, Prince Winestore and Cobram Olive Oil.

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