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Join Caro and Corrie for Ep 192. Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row. This week in the show we discuss; Caro's return to life in Amsterdam and adjusting to the role of grandparent The bureaucratic nightmare of complying with COVID conditions The current mood in Victoria Life with a new puppy for Corrie upon the arrival of Panda Corrie's Crush of the Week is Alastair Clarkson Sally Rooney's Beautiful World, Where Are You? The Morning Show / Morning Wars on Apple TV Ottolenghi's Beef Meatballs with Lemon and Celeriac (see recipe below) In the Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of lesser know producers including Mayer Bloody Hill in Yarra the Yarra Valley and Matt Roulere from Roulere. 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. 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. Beef meatballs with lemon and celeriac These are lemony sharp yet very comforting, and best served with plain rice or bulgar wheat. Makes 20 meatballs, or enough for four. 400g minced beef 1 medium onion, peeled and finely chopped 120g breadcrumbs 20g chopped flat-leaf parsley leaves, plus 1 tbsp extra, to garnish 1 egg, beaten ½ tsp ground allspice Salt and black pepper 2 tbsp olive oil 1 small celeriac, cut into 5cm x 1.5cm batons 3 garlic cloves, peeled and crushed ½ tsp each ground turmeric, cumin and cinnamon 1½ tsp fennel seeds, lightly crushed ¾ tsp smoked paprika 500ml chicken stock 3½ tbsp lemon juice 60g Greek yoghurt In a large bowl, use your hands to mix the beef, onion, breadcrumbs, parsley, egg, allspice, half a teaspoon of salt and some black pepper. Form into 5cm x 3cm kebab-like shapes. Heat the oil in a large sauté pan for which you have a lid, and sear the meatballs all over for about five minutes in total. Remove them and add celeriac, garlic and remaining spices to the pan. Cook on high heat, stirring, for two minutes, return the meatballs to the pan and add the stock, lemon juice, half a teaspoon of salt and some black pepper. Bring to a boil, turn down the heat, cover and simmer gently for 30 minutes. Remove the lid and leave to bubble away for 10 minutes more, until the sauce is quite thick. Remove the pan from the heat and let it sit for a few minutes to settle. Taste, season as necessary and serve topped with a dollop of yoghurt and a sprinkling of parsley. Learn more about your ad choices. Visit megaphone.fm/adchoices