Ep 340 - Christmas Special (feat. Anna from the Op Shop)

Don't Shoot The Messenger

Our Christmas special – with Anna Barry, special guest co-host!

How to navigate the next week with decorum, patience & goodwill to all men (and women)

How and where to shop effectively

Where to shop efficiently

Great Gift Ideas

House and table decorations

How to spend Christmas Eve

THE COCKTAIL CABINET

Lilbert Fils Extra Brut

Querciabella Chianti Classico 2021

Von Hovel Saar Riesling Kabinett 2022

BSF

BOOK: Anna: The Venice Hotel by Tess Woods

Caro’s: This Strange Eventful History by Claire Messud

Corrie’s: Our Evenings by Alan Hollinghurst

SCREEN: Anna: The Agency

Caro: Out of Season

Corrie: Black Doves

FOOD:

Anna: poached and marinated prawns

Poached and Marinated Prawns SERVES 4 1 celery stalk, halved crossways 3 black peppercorns 1 shallot, halved and unpeeled 2 marjoram or oregano sprigs 1 fresh bay leaf 2 slices of lemon Sea salt 16 large raw prawns MARINADE 125ml (½ cup) extra virgin olive oil 1 lemon, ½ finely sliced, ½ juiced Handful of parsley leaves, finely chopped Handful of mint leaves, finely chopped ½ long red chilli, seeds removed, sliced Sea salt and black pepper INGREDIENTS METHOD 1 Place the celery, peppercorns, shallot, marjoram or oregano, bay leaf and lemon slices in a large saucepan. 2Cover with 2 litres of cold water and season well with salt. Bring to the boil, then reduce the heat to low and add the prawns. 3Gently poach the prawns for 4-5 minutes or until they are just cooked. Remove the prawns and, when cool enough to handle, peel and devein them, discarding the heads and shells. 4 Transfer the prawns to a shallow bowl and add the marinade ingredients. Stir to coat and set aside to marinate for 15 minutes, before serving at room temperature. Alternatively, make ahead and refrigerate, then bring to room temperature before serving. TIP You can make this dish ahead of time. Just be sure to bring the prawns to room temperature before serving. Plenty of bread to mop up all the delicious marinade is a must.

Caro: Lemon and Ricotta pasta

Fresh Ricotta (in the tub)

Short pasta

1 cup Ricotta into a bowl, mix with 1/3 cup parmesan cheese, 1 garlic clove chopped, olive oil, juice / rind 1 lemon

Drain pasta (with spinach)

Scatter with fresh basil and chilli flakes

Drizzle Cobram Estate Olive Oil on top

Corrie: Tarragon ChickenFrom Julia Busuttil Nishimura’s ‘Good Cooking Every Day’

1 × 1.6-1.8kg chicken, broken down into 6 pieces

sea salt

plain flour, for dusting

2 tbsp extra virgin olive oil

2 tbsp unsalted butter

6 eschalots (French shallots), halved

125ml (½ cup) dry white wine

250ml (1 cup) pure cream

300ml chicken stock

handful of tarragon sprigs

black pepper

METHOD

Preheat the oven to 180C fan-forced

Season the chicken pieces with salt and dust in the flour, shaking off any excess.

Heat half the olive oil and butter in a large, deep ovenproof frypan over a medium-high heat. When the butter is foaming, add the chicken, in batches if needed, and brown for 3 minutes on each side. Remove from the pan.

Wipe the pan clean and add the remaining olive oil and butter. Once the butter is foaming, add the eschalots and a pinch of salt and cook for 4-5 minutes, or until the eschalots are beginning to colour. Deglaze with the wine, scraping the bottom of the pan to lift any brown bits. Cook for 1-2 minutes until reduced, then add the cream, stock and tarragon sprigs. Season with a little salt and pepper. Bring to a simmer and return the chicken, skin-side up, to the pan.

Transfer the pan to the oven and bake for 40-45 minutes or until the chicken is cooked through and the sauce has thickened.

SIX QUICK QUESTIONS

CARO TO ANNA: What’s the best value-for-money gift currently in the Op Shop

ANNA TO CARO: What made you frustrated this week

CARO TO CORRIE: With three weddings under your belt, what are your 3 best tips

CORRIE TO CARO: What made you angry this week

CORRIE TO ANNA: What is your favorite time of the Summer holiday day

ANNA TO CORRIE: What is your favorite time of the Summer holiday day

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