Post Script: The Burden of Lies – Richard Beasley

The Burden of Lies

The Burden of Lies

A Peter Tanner Thriller

Richard Beasley

Simon & Schuster Australia

ISBN: 9781925368154

 

Description:

Cocaine. Construction. Corruption.

The unholy trinity of Sydney.

 

Self-made property mogul Tina Leonard has already lost her business, her home and custody of her children because South East Banking Corporation left her bankrupt. Now it appears she is being framed for the murder of her banker Oliver Randall, a senior executive of the corporation. Her motive? Revenge for ruining her life and her business.

 

When maverick lawyer Peter Tanner is brought in to represent Tina, he bends the law to learn the truth. Was the real killer employed by the bank to silence Randall, who knew too much about their corrupt clientele and business dealings?

 

As Tanner digs deeper the truth is harder and harder to find. Drug dealers and dodgy cops are a breed apart from corrupt corporate bankers, who’ll do anything to keep their names in the clear.

 

Who really silenced Randall? Tanner gets more than he bargained for as he tangles with craven bent banks and a client who can’t talk, and danger lurks far too close to home.

 

Bestseller Richard Beasley’s latest sharp-edged, gritty Peter Tanner thriller.

 

My View:

An outstanding read!

On my copy (and advanced readers issue) of this novel the cover has a stamp that says “If you love Michael Connelly you’ll love Richard Beasley” and as many of you have realised I am a big fan of Michael Connelly – how true this  declaration turned out to be! Like Connelly, Beasley characterisations are the strong foundation the narrative is built on. As with Bosch, you will fall in love with Peter Tanner; his wit, humour, sarcasm, self-doubts, his, at times outrageous (but truthful) courtroom frustrations and unfiltered comments…brilliant. Bosch and Tanner – both dedicated, passionate about their vocations, both mavericks who play by their own rules.

 

Loved every minute of this complex, twisty yet credible plot, loved the courtroom drama, loved the characters, and loved Peter Tanner!

I predict we will see this on the small screen sometime soon. My only conundrum – trying to work out who I think would make a great on screen Peter Tanner. Any suggestions?

 

 

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Mango Chutney: Cornersmith Salads & Pickles Vegatables with More Taste and Less Waste – Alex Elliott- Howery & Sabine Spindler

 

CrnrSmthSaladsPickles

Images and recipes from Cornersmith Salads and Pickles by Alex Elliott-Howery and Sabine Spindler (Murdoch Books, RRP $39.99) Photography by Alan Benson.

 

Mango chutney

 

PREPARATION TIME

20 minutes, plus 20 minutes sterilising, plus 10 minutes heat-processing (optional)

COOKING TIME

about 1¼ hours

STORAGE

3 months, or
up to 2 years if heat-processed

MAKES

4 x 300 ml (10½ fl oz) jars

 

1.8–2 kg (4 lb–4 lb 8 oz) sweet, ripe mangoes; you’ll need about 1.2 kg (2 lb 10 oz)
sliced mango

1 brown onion

1 red onion

80 ml (2½ fl oz/⅓ cup) olive, sunflower or vegetable oil

2 teaspoons salt

1 teaspoon yellow mustard seeds

1 teaspoon brown mustard seeds

1 teaspoon ground coriander

11/2 teaspoons ground ginger

1 teaspoon chilli flakes

¼ teaspoon cayenne pepper

300 ml (10½ fl oz) apple cider vinegar

110 g (3¾ oz/½ cup) sugar

 

When mangoes are cheap or you have a neighbourhood mango tree that is dropping fruit faster than you can eat it, make this chutney! It’s delicious with curries and seafood and makes a great gift. This one has a bit of heat to it, but you can leave the chilli flakes out if you’re after something milder.” p.60

 

Cut the mangoes into 3 cm (1¼ inch) cubes and discard the peel and stones. Very thinly slice the onions.

Measure out the spices and set aside.

Heat the oil in a large non-reactive saucepan. Add the onions and sauté with the salt over medium–low heat for about 8 minutes, until soft and collapsed. Add the spices and stir for a minute or two, until fragrant.

Add the mango and stir until the spices are evenly mixed through. Add the vinegar and sugar, stirring to dissolve the sugar.

Cook over low heat, stirring regularly to make sure the chutney isn’t sticking, for up to 1 hour, or until the chutney is glossy and thick, with no puddles of liquid on the surface. Taste and add more spices or salt if needed, then turn off the heat and leave to cool for a minute or two.

Meanwhile, sterilise your jars and lids (see page 212), putting the jars in the oven about 15 minutes before the chutney has finished cooking.

Fill the hot jars with the hot chutney. Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately.

Leave to cool on the benchtop, then store in a cool, dark place for up to 3 months. To extend the shelf life to 2 years, heat-process the jars (see page 211) for 10 minutes.

Try to let the chutney sit for 1 month before you eat it. Once opened, refrigerate and use within 3 months.

 

Mango chutney

Broad Bean & Pea Salad with Freekeh & Yoghurt Sauce: Cornersmith Salads & Pickles Vegatables with More Taste and Less Waste – Alex Elliott- Howery & Sabine Spindler

CrnrSmthSaladsPicklesImages and recipes from Cornersmith Salads and Pickles by Alex Elliott-Howery and Sabine Spindler (Murdoch Books, RRP $39.99) Photography by Alan Benson.

 

Broad bean & pea salad with freekeh & yoghurt sauce

 

Broad bean

PREPARATION TIME

25 minutes, plus overnight soaking

COOKING TIME

25 minutes

SERVES

4

 

160 g (5½ oz/¾ cup) freekeh, soaked overnight

125 g (4½ oz) podded fresh peas

350 g (12 oz) podded fresh broad beans

60 ml (2 fl oz/¼ cup) olive oil, plus extra for drizzling over
the salad

1 large brown onion, thinly sliced

1½ tablespoons chopped dill, including the stems

juice of ½–1 lemon, to taste

⅓ cup picked dill and mint leaves, torn just before serving

ground sumac, for sprinkling (optional)

 

yoghurt sauce

200 g (7 oz/¾ cup) natural unsweetened yoghurt

2 garlic cloves, crushed

pinch of salt

pinch of chilli powder or  cayenne pepper

 

When it’s broad bean and pea season, you should eat them every day! This salad stars freekeh, a delicious, highly nutritious grain made from roasted green (early harvest) wheat. If you can’t obtain it, use barley, spelt or other grains instead.

This salad looks great on a large flat platter. You could also double the quantity and take it to a barbecue or picnic.” p.12

 

Bring a saucepan of salted water to the boil. Drain and rinse the freekeh, add it to the pan and cook for
6–8 minutes, or until the grains are just tender, but still retain their shape. Drain and set aside to cool.

Meanwhile, bring another saucepan of water to the boil. Blanch the peas for 1 minute, then remove
with a slotted spoon. Refresh them under cold water, drain well and set aside.

Bring the water back to the boil and blanch the broad beans for about 2 minutes. Drain, then refresh under cold water. When cool enough to handle, peel off and discard the outer skin. Set the broad beans
aside, keeping them separate to the peas.

Combine the yoghurt sauce ingredients in a bowl, mixing until smooth. Set aside.

Pour the olive oil into a frying pan large enough to hold the broad beans in one flat layer. Heat over medium–high heat. Add the onion, season with salt and pepper, then let it soften over medium–low heat
for 5–10 minutes, stirring now and then.

Turn the heat back up to high. Add the broad beans and stir-fry for 2–4 minutes, or until they turn golden brown. Add the chopped dill and turn off the heat.

In a mixing bowl, combine the fried broad beans and peas. Season with salt, pepper and lemon juice to taste.

To serve, spread the cooked freekeh on a platter, arrange the broad beans and peas on top and drizzle
with the yoghurt sauce. Finish with the torn dill and mint, a sprinkling of sumac, if desired, and an extra drizzle of olive oil.

Chilli Sambal: Cornersmith Salads & Pickles Vegatables with More Taste and Less Waste – Alex Elliott- Howery & Sabine Spindler

CrnrSmthSaladsPickles

Images and recipes from Cornersmith Salads and Pickles by Alex Elliott-Howery and Sabine Spindler (Murdoch Books, RRP $39.99) Photography by Alan Benson.

 

Chilli sambal

 

PREPARATION TIME

20 minutes, plus 20 minutes sterilising, plus 10 minutes heat-processing (optional)

STORAGE

3 months,
or up to 2 years
if heat-processed

MAKES

4–5 x 375 ml  (13 fl oz/11/2 cup) jars

 

750 g (1 lb 10 oz) long mild red chillies

250 g (9 oz) carrot

50 g (1¾ oz) knob of fresh ginger

4 garlic cloves

55 g (2 oz/¼ cup) sugar

1 tablespoon salt

185 ml (6 fl oz/3/4 cup) white wine vinegar

 

We make mountains of this sambal when chilli season is in full swing. It’s a staple at Cornersmith, and in all our fridges at home. So quick and easy to make, it gives tacos, rice dishes, marinades and breakfast eggs a good hit of heat.

We use carrot as a base in this recipe as it adds sweetness and gives the sambal a fantastically bright colour, but you could experiment with other bases such as green mango or pineapple. Try green or yellow chillies too.

With fruit-based sambals, you may need to add more vinegar to loosen them. Keep tasting and adjusting the sugar/salt ratio until you’re happy with the flavour.” p63

Chilli Sambal

Sterilise your jars and lids (see page 212).

Roughly chop the chillies, carrot, ginger and garlic cloves. Place in a food processor with the sugar and
salt and blitz for 5 minutes. Slowly pour in the vinegar until your sambal has a smooth consistency; you may need to adjust the quantity.

When the jars are cool enough to handle, pack the sambal into the jars, pressing down firmly to make sure the chilli paste is covered in a thin layer of liquid.

Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife or chopstick around the inside to release any hidden air pockets. Wipe the rims of the jars with paper towel or a clean damp cloth and seal immediately.

You can store the sambal in the fridge for up to 3 months, or heat-process the jars (see page 211) for 10 minutes and store in a cool, dark place for up to 2 years.

Once opened, refrigerate and use within 3 months.

 

 

TIP: If your chillies are extra hot, you can always change the ratio of the sambal. Try 500 g (1 lb 2 oz) carrot to 500 g (1 lb 2 oz) chillies – or even 750 g (1 lb 10 oz) carrot to 250 g (9 oz) chillies.

 

The First of the Summer Veggies Have Been Picked

I love the summer garden – stone fruit, tomatoes, capsicum, coriander (cilantro), cucumber… and the obligatory tonne of zucchini – to eat, freeze, giveaway and pickle.

 

garden 24/11/017

 

Recently I have come across the most useful book: Cornersmith  Salads and Pickles – Alex Elliott-Howery and Sabine Spindler.

CrnrSmthSaladsPickles

This book is amazing, just what I need. I am not a naturally inspired salad maker – but I want to make inviting salads  and vegetable dishes that say eat me. It has recipes for yummy meals and guides for pickling and fermenting (good for the gut) which are great ways to store and use up our abundant seasonal fresh produce.

The Cornersmith way of eating sounds like a perfect match for me (and you): “The Cornersmith way to eat is about bringing together a variety of deliciously simple elements. Make one or two vegetable dishes, open a jar of pickles or ferments, add a good loaf of bread and perhaps an easy protein – a great piece of cheese, some eggs, a slice of grilled meat or fish. No diets, no superfoods, no guilt… Just good food with more taste and the added benefit of cutting down food waste. From the award-winning Cornersmith cafes and Picklery comes the follow-up to their bestselling self-titled cookbook, with a focus on seasonal salads, pickles and preserving. Including dozens of simple ideas for fresh ingredients that might otherwise be thrown away, Cornersmith: Salads & Pickles is your handbook to putting vegetables at the centre of the way you  eat.” 

 

https://www.murdochbooks.com.au/browse/books/cooking-food-drink/general-cookery-recipes/Cornersmith-Salads-and-Pickles-Alex-Elliott-Howery-and-Sabine-Spindler-9781743369234

 

 

 

Post Script: The Rooster Bar – John Grisham

The Rooster Bar

The Rooster Bar

John Grisham

Hachette Australia

Hodder and Stoughton

ISBN: 9781473616950

 

Description:

Worldwide bestseller John Grisham will keep you on the edge of your seat with his most suspenseful thriller yet.

‘The Best Thriller Writer Alive’ Ken Follett

John Grisham’s newest legal thriller takes you inside a law firm that shouldn’t exist.

Law students Mark, Todd and Zola wanted to change the world – to make it a better place. But these days these three disillusioned friends spend a lot of time hanging out in The Rooster Bar, the place where Todd serves drinks. As third-year students, they realise they have been duped. They all borrowed heavily to attend a law school so mediocre that its graduates rarely pass the bar exam, let alone get good jobs. And when they learn that their school is one of a chain owned by a shady New York hedge-fund operator who also happens to own a bank specialising in student loans, the three realise they have been caught up in The Great Law School Scam.

So they begin plotting a way out. Maybe there’s a way to escape their crushing debt, expose the bank and the scam, and make a few bucks in the process. But to do so, they have to leave law school, pretend they are qualified and go into battle with a billionaire and the FBI . . .

Ingenious, immersive and page-turning, The Rooster Bar is a John Grisham legal thriller bar none.

 

My View:

A very impressive standalone from this master of legal mysteries. In this narrative the protagonists are a little like Robin Hood – exposing the exploitative sham businesses making so much money from unsuspecting, potential students – you really do feel for the victims of the scam – and I do wonder if the charade is based on real life happenings? It seems to me like it really could be.

 

The plot is intricate and yet so credible. You pin your hopes on the very likeable main characters, hoping that they can exact justice and get away with the biggest scam since The Sting!  Along the way you learn a little about the about the American Justice System, about refugees, about student loans, scams and about friendships…a very impressive and interesting read.

The Rooster Bar

Poppy and the Orchestra, Poppy and the Brass Band – Illustrated by Magali Le Huche

 

Poppy and the Orchestra

Poppy and the Orchestra

Waler Foster Jnr, Illustrated by Magali Le Huche

Allen & Unwin Australia

Quarto Group USA

ISBN: 9781633224018

 

Description:

Go on a musical adventure to the symphony with the adorable dog, Poppy, and see as she meets new friends who introduce her to the sounds of musical instruments.

 

With 16 buttons to push and hear, kids will love listening to the sounds of the different instruments as they follow along with the story. With colorful illustrations and a new sound to discover on each page, both kids and parents will be entertained and engaged for hours.

 

Poppy and the Orchestra offers an opportunity to teach kids about classical music and the instruments of the orchestra. Now that is truly unique!

 

 

Poppy and the Brass Band

Poppy and the Brass Band

Waler Foster Jnr, Illustrated by Magali Le Huche

Allen & Unwin Australia

Quarto Group USA

ISBN: 9781633224025

 

Description:

There really is no better way to introduce young children to the full-bodied sound of a brass band than with the story of an excited puppy and 16 sound effects. Poppy and the Brass Band has it all.

 

Go on a musical adventure to the circus with an adorable pup named Poppy. Poppy and the Brass Band takes kids on an adventure with Poppy she meets new friends who introduce her to the sounds of the musical instruments of a brass band. With 16 buttons to push and hear, children will be whisked to a different world while listening to the sounds of the different instruments and follow along with the story.

 

With colorful illustrations and a new sound to discover on each page, both kids and parents will be entertained and engaged from cover to cover. Poppy and the Brass Band offers an opportunity to teach kids about classical music and the instruments in a brass band.

 

My View:

These books have been a lifesaver! This week our grandson has been sick with a virus, he has not been his usual happy self and it has taken a lot of effort to keep him entertained – then these two books arrived in the mail! Allen & Unwin Australia you could not have known how perfectly timed their arrival was.  Our grandson is intrigued with these books; he sat quietly and focused on the sounds and the “pushing” to control the “sounds” himself, he listened, he giggled and jiggled to the music as he sat on our laps, or next to us as we read him the story and played the tunes.  He has enjoyed this book, over and over and overJ  These are unique musical books that entertain and educate.