A MASSIVE WEEK OF ENTERTAINMENT

FROM SUNDAY, APRIL 11, THE PREMIERE OF UNDERBELLY: THE GOLDEN MILE,
HEY HEY IT’S SATURDAY, AND SEA PATROL

UNDERBELLY: THE GOLDEN MILE – SUNDAY, APRIL 11 AT 8.30PM (2-HOUR TELEMOVIE PREMIERE)
HEY HEY IT’S SATURDAY – WEDNESDAY, APRIL 14 AT 7.30PM (2-HOUR BLOCKBUSTER)
SEA PATROL – THURSDAY, APRIL 15 AT 8.30PM

Three of the Nine Network’s most popular marquee programs launch in April: Underbelly, Hey Hey It’s Saturday, and Sea Patrol.
“I’m proud of the network’s commitment to top quality Australian production across all genres. These three shows are great programs which our audiences love and we are excited to have them all back on the schedule,” Mr Michael Healy, Nine Network Programming Director, said today.
The biggest Australian drama series ever, UNDERBELLY: The Golden Mile features a cast of over 220 characters, 1125 extras, and 127 locations providing the backdrop for 245 sets.

UNDERBELLY: The Golden Mile is set in King Cross and covers a notorious decade in Australia’s recent history. It goes behind the scenes to look at the police corruption that was rife in NSW in the late 1980s, set amid the framework of the Golden Mile – Kings Cross – home to some of Sydney’s most colourful characters.
“We’re all fascinated as to why people break the rules,” said Executive Producer, Des Monaghan. “UNDERBELLY differs greatly to the normal staple of television drama, because we are dealing with real life and real people, with all the chaos and unpredictability this entails. We operate outside the square, so our audience never knows what’s going to happen from one week to the next.”
UNDERBELLY: The Golden Mile stars a powerful ensemble cast including Emma Booth as Kim Hollingsworth, Firass Dirani as teenage Kings Cross identity John Ibrahim, Sigrid Thornton as Inspector Gerry Lloyd, Wil Traval as cop Joe Dooley, Diarmid Heidenreich as cop Eddie Gould, Damian Garvey as Detective Graham “Chook” Fowler, Cheree Cassidy as Debbie Webb, and Salvatore Coco as Hammer.
The third instalment of the UNDERBELLY series also features a number of returning characters, including police played by Paul Tassone, Daniel Roberts and Dieter Brummer as Trevor Haken, plus Peter O’Brien as the notorious George Freeman and John McNeil as crime kingpin Lennie McPherson, who all reprise their roles from UNDERBELLY series two, A TALE OF TWO CITIES.
UNDERBELLY, the AFI and TV Week Logie Award winner, returns to Nine on Sunday, April 11, at 8.30pm.

After a 10-year absence from TV, the first HEY HEY IT’S SATURDAY reunion show attracted a peak audience of nearly four million viewers across Australia, with an average audience of 3,158,000 (5 City Metro and Regional cities).
The second reunion show attracted a peak audience of 3,937,000 viewers and an average of 3,213,000 (5 City Metro and Regional cities).
So HEY HEY IT’S SATURDAY host Daryl Somers is understandably thrilled to bring his unique brand of Aussie entertainment back into the nation’s households once again.
“Assembling the whole gang for the reunion shows was truly a labour of love for me,” said Somers.
“I was humbled by the overwhelmingly positive response to the shows and delighted to be able to present to Australia the sort of entertainment that people so clearly want. We look forward to offering the best in local and international music and laughter in 2010.”
HEY HEY IT’S SATURDAY, the new series, premieres on Wednesday, April 14, at 7.30pm with a two-hour blockbuster.

Take 24 sailors from all walks of life, with different ages and temperaments, living cheek by jowl, away from family and friends for months at a time, in seas of all conditions and temperatures to make them boil.
This is navy life in SEA PATROL, the third new program in Nine’s massive week of April entertainment.
The fourth season of SEA PATROL stars Logie Award winner Lisa McCune, Ian Stenlake, Kristian Schmid, Kirsty Lee Allan, John Batchelor, Matthew Holmes and Nikolai Nikolaeff, and introduces Danielle Horvat and Conrad Colby, with Tammy McIntosh guest starring as the new Commander.
“This series is by far the most exciting to date, with new characters, more action, and more of what our fans love about the show,” said Stenlake, who plays CO Mike Flynn.
The adventures on SEA PATROL forge deep and lasting friendships while the crew of HMAS Hammersley confront explosive situations and mysterious events with deadly consequences.
SEA PATROL returns with 16 action-packed episodes on Thursday, April 15, at 8.30pm.

Get ready for NINE’S MASSIVE WEEK OF ENTERTAINMENT: Starting Sunday, April 11

Ginger Beer

I've really been loving Ginger Beer recently - Bundaberg  is my favourite drop.
I thought I'd give making my own Ginger Beer a go so here's a reasonably simple recipe from delicious magazine.

This is a quick recipe for traditional ginger beer – the perfect drink for a picnic in the sun. Serve with crust-off sandwiches filled with canned red salmon, light mayonnaise, a squeeze of lemon and cucumber slices.
Makes just under 2.5 litres
Takes 20 minutes to make, plus overnight standing, 12-36 hours' fermenting and chilling
Ingredients
1 tbsp finely chopped fresh ginger
1 unwaxed lemon, thickly sliced
250g golden caster sugar
1/2 tsp cream of tartar
3/4 tsp dried fast-action yeast
Method: How to make old-fashioned ginger beer
1. Put the ginger, lemon, sugar, cream of tartar and 750ml cold water into a large pan over a medium heat. Slowly bring to the boil, stirring to dissolve the sugar. Reduce the heat and simmer for 5 minutes. Add 1.5 litres cold water and sprinkle over the yeast. Cover with a lid and set aside in a cool place overnight.
Tip
You'll need 2 x 1.5-litre plastic bottles. Never use glass bottles as the pressure builds up and they will explode!
2. The next day, sterilise the bottles by cleaning them in hot soapy water. Rinse and set aside.
3. Strain the ginger beer through a nylon sieve and divide between the bottles – leave a 5cm gap at the top to allow for the build-up of gases. Screw on the lids tightly and leave in a cool place. Check every few hours, unscrewing the cap a little as the pressure builds up, to allow the gases to escape.
4. The ginger beer is ready to drink when fizzy, which will be within 12-36 hours, depending on how hot the weather is. Chill, then serve with plenty of ice and drink within 3 days (don't drink if it smells old and yeasty).

Roasted Pepper & Mozzarella Salad

I saw this recipe on Jamie at Home. Looked delish, especially served on the ciabatta with the mozarella ball and rocket. Can't wait to try it. Thanks Jamie!

Ingredients
1 ball of mozzarella cheese, thinly sliced
2 large peppers (i used red and orange)
1 large clove of garlic, thinly sliced
1 small anchovy, rinsed,boned and mashed very finely
approx 10 basil leaves
A little olive oil (about 3tbsp)
1 tbsp balsamico
A pinch of ground chillies

Method
1. First, prepare the peppers. Place them in a baking dish and bake in a hot oven (220C) for about 30mins, or until the skin has blackened and the pepper is soft to the touch.
2. Take them out of the oven and put them straight into a small plastic food bag and seal tightly. Let them rest for about 5 mins, then remove from the bag and quickly peel of the skin (be careful, they will still be quite hot).
3. Remove the seeds then cut the peppers into long strips and set aside for now.
4. Mix together the mashed anchovy, olive oil and balsamico, adding a small pinch of chilli powder . You can add a little salt if you wish but I find it salty enough with the anchovy.
5. Place the mozzarella and the pepper strips in a medium sized dish (you can layer them or just mix them together if you prefer).
6. Sprinkle with the garlic slices and spoon over the dressing.
7. Top with the whole basil leaves then cover and place in the fridge, if possible, to allow the flavours to blend a little.
8. Serve as part of an antipasti platter or as a light meal, with some crusty bread (will serve approx 3 people as a light meal)


- Posted using BlogPress from my iPhone

Sausage Rolls

Everyone loves homemade sausage rolls and these ones taste extra good, especially with a good dollop of tomato sauce.

Cooking Time
20 minutes

Makes
16

Ingredients
300g beef mince
Spices - smoked paprika, thyme, basil, cumin
1 carrot, peeled, grated
1 egg, lightly beaten
1/2 teaspoon ground black pepper
2 sheets frozen puff pastry, partially thawed
1 tablespoon milk
tomato sauce, to serve

Method
Preheat oven to 220°C. Line a baking tray with baking paper.
Combine mince, onion, carrot, egg, parsley, dried herbs and pepper in a large bowl. Mix until well combined. Cut pastry sheets in half.
Shape one-quarter of the mince mixture into a sausage and place along 1 long edge of pastry. Roll up pastry to enclose mince mixture. Cut roll into 4. Place, seam side down, on prepared tray. Repeat with remaining mince mixture and pastry.
Brush sausage roll tops with milk. Bake for 20 to 25 minutes or until golden and puffed. Allow to cool on tray for 5 minutes. Serve hot with tomato sauce.


- Posted using BlogPress from my iPhone

Bachelor's dinner

I had dinner at home on my own the other night and Goddam it was nice!
Seasoned lamb cutlet seared on the griddle pan for a few minutes, then shove the pan into a 180 deg oven for about ten minutes.
The salad is a simple vine ripened tomato, fresh basil and bocconcini salad.  Finished off with a drizzle of olive oil and some cracked black pepper .... so so good.
The other vital ingredient to complete my "Bachelor's dinner" was a chilly Corona.
To be consumed while watching sport on TV!  I had the Winter Olympics on but you could substitute with the seasonal sport of your choice!