Join Caroline Wilson and Corrie Perkin for Ep 196.

This week we discuss;

In the Cocktail Cabinet for Prince Wine Store Myles recommends a couple of new arrivals;

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.

o receive our weekly email which includes recipes SIGN UP HERE.

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Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Neil Perry's linguine with spicy tuna, olives and capers

SERVES 4

1. Place the extra virgin olive oil into a saucepan over a low heat. Add the anchovies and garlic

and cook slowly until the anchovies start to soften into the oil. Add the capers, olives, chilli and some sea salt.

2. Break up the tuna and fold it through the seasoned oil. Cook for a little longer until the tuna breaks up fairly finely so it sticks to the pasta.

3. Meanwhile, cook the pasta in plenty of boiling salted water for 10 minutes, or until al dente. Remove and reserve ½ cup of the pasta cooking liquid. Drain well.

4. Add the pasta and pasta liquid to the tuna, tossing over heat to coat the pasta. Add the parsley, a little pepper and squeeze the lemon over. Divide among four bowls.

Join Caro and Corrie for Ep 195.

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week on the show we talk about;

In the Cocktail Cabinet for Prince Wine Store Myles introduces us to 3 wines from the Bellota wine list.

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 [email protected].

Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Chicken marylands with mushrooms and tarragon in a cream sauce

by Stephanie Alexander from her new cook book Home.

This combination – chicken, mushrooms, tarragon, cream – is a classic in the French regional repertoire. It may seem dangerous with the inclusion of both butter and cream but they are used in modest quantities and add lusciousness. I have suggested using chicken marylands. You might prefer to buy thighs, purchased with the bone in and the skin on. This dish is not suitable for breast portions as it needs to cook for quite a long time to develop the best flavour. The more muscular sections respond well to longer cooking. I like to serve this with a vegetable puree or maybe firm or soft polenta. Mashed potato is always a winner. Do not omit the final garnish of freshly chopped French tarragon. Its perfume brilliantly reinforces the flavour of the tarragon in the sauce.

Stephanie Alexander's new cookbook. Photo: Penguin

INGREDIENTS

Join Caro and Corrie for Ep 194.

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week we discuss;

Books, Screen and Food

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Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

CASTAGNACCIO: Chestnut Flour, Raisin and Rosemary Cake

125 g chestnut flour

125g self-raising flour

¼ tsp of salt

150g butter, chopped

240g brown sugar

1tsp bicarb soda (baking soda)

1 cup milk

1 egg

55g raisins or sultanas (1/3 cup), soaked in hot water for 30 minutes then drained

2 tbsp rosemary leaves

40g (1/4 cup) pine nuts

2tbsp olive oil

Line the base and sides of an 18 x 28 cm lamington tin with baking paper. Preheat oven to 180 degrees C.

Process the flours, salt and butter in a food processor until mixture resembles fine breadcrumbs (or do it the old-fashioned way and rub butter into flours with your fingertips until the same result is achieved).

Add brown sugar and process until combined. Press half the flour mixture over the base of a prepared tin.

Whisk bicarb soda, milk and egg in a bowl until well-combined. Add remaining flour mixture and raisins to egg mixture, mix well and pour over base. Scatter with rosemary and pine nuts and drizzle with olive oil.

Bake for 40 minutes or until cooked when tested with a skewer. Cool in a tin.

Keeps well in an air-tight container for two days.

Join Caro and Corrie for Ep 193

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week we discuss;

In the Cocktail Cabinet for Prince Wine Store, Myles has a great Mixed Spring Dozen for us which includes Andie Bondar from McLaren Vale and Gentle Folk.

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 [email protected].

Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Green Cannellini and Tahini from the Test Kitchen by Yottam Ottolenghi

1 round white or brown pita roughly torn into 2-3cm pieces

1 tbsp za’tar 75ml of olive oil

3 tins of cannellini beans – drained

30 g of parsley roughly chopped

30g of fresh coriander, roughly chopped

30g chives, roughly chopped

1 and a ¼ tsp cumin seeds, toasted and roughly crushed with a pestle and mortar

1 garlic clove, crushed

2 and ½ tbsp lemon juice

Salt and black pepper

Tahini Sauce

80g tahini

1 and ½ tbsp lemon juice

1 garlic clove, crushed

Chilli Oil

2 and a ½ tbsp olive oil

½ tsp chilli flakes

½ tsp paprika

1. Preheat the oven to 180 C fan forced. Toss the pita with the za’tar, 2 tablespoons of oil, ¼ teaspoon of salt and a good grind of pepper and spread on a medium, parchment lined baking tray. Bake for 12 minutes tossing halfway, or until golden and crispy. Set aside to cool.

2. Set aside 100g of the beans in a medium bowl. Put the remaining beans, 600ml of water and 1 teaspoon of salt into a medium saucepan on a medium high heat. Bring to the boil, then simmer for 15 minutes, or until beans are nicely softened and warmed through. Keep warm on a low heat until ready to serve.

3. Make the tahini sauce by whisking together all of the ingredients with 70ml of water and ¼ teaspoon of salt in a medium bowl, until smooth and pourable. It will thicken as it sits.

4. Make the chilli oil by putting the oil and chilli flakes into a small frying pan and placing on a medium heat. Cook for 4 minutes then add the paprika and remove the pan from the heat. Set aside.

5. Put he reserved 100g of beans into a food processor along with the herbs, cumin, garlic, lemon juice, the remaining tablespoons of oil, ½ teaspoon of salt and a good grind of pepper. Blitz until smooth, then transfer to a large mixing bowl.

6. Drain the warm beans in a sieve, set over a bowl, then add them and 100ml of their cooking liquid to the herb mixture, mixing well to combine. You want the beans to be well coated and for the mixture to be saucy

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;

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 [email protected].

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.

We're having a break this week but Caro and Corrie are back next week with Ep 192.

Jane's podcast recommendation: Upfront About Breast Cancer - What You Don't Know Until You Do with Dr Charlotte Tottman. You can listen to all 10 episodes now HERE. Or susbcribe to Upront About Breast Cancer wherever you listen to podcasts.

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

And thanks to Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. 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

We'd love to hear your latest GLT's and recommendations - send us an email via [email protected] or connect with us on Facebook, Twitter or Instagram.

To receive our weekly email which includes recipes SIGN UP HERE.

Join Caroline Wilson and Corrie Perkin for Ep 191

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week on the show we talk about;

In the Cocktail Cabinet for Prince Wine Store Myles recommends a couple of great beers for us.

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 [email protected].

Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Pulled Pork Tacos by Clem Donohoe

Ingredients:

Method

*If in a rush, crank the oven to 170 for 2hrs instead of 3.

Join Caroline Wilson and Corrie Perkin for Ep 190

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week on the show our special guest is Kylie Watson-Wheeler the President of the Western Bulldogs Football Club. Kylie is a Bulldog supporter by birth and more than a little excited to be leading the club into a Grand Final on Saturday.

We also discuss:

In The Cocktail Cabinet for Prince Wine Store we discuss half bottles - the perfect picnic companion. You can order Bellotta's 'Grand Final or Bust' Boxes. 2 people for $80 or 3 people for $120.

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 [email protected].

Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

TUSCAN MEATBALLS by MELLY from Spoonful

CHICKEN MINCE

GRATED PARMESAN

COOKED DICED ONION

MIXED FRESH HERBS – THYME PARSLEY OREGANO

MARINATED ARTICHOKES - CHOPPED

GREEN OLIVES - CHOPPED

GARLIC – MINCED

SALT & PEPPER

MIX ALL INGREDIENTS AND ROLL INTO BALLS BAKE OFF IN OVEN, ONCE COOKED ADD TO THE NAPOLI SAUCE AND SIMMER ON LOW HEAT

NAPOLI SAUCE

CRUSHED TOMATO

ONION

GARLIC

SEASONING

SAUTEED ONION & GARLIC ADD TOMATO AND COOK OFF

Join Caroline Wilson and Corrie Perkin for Ep 189

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

Our special guest on the show this week is Kate Roffey the President of the Melbourne Football Club. Kate chats to us from Quarantine in Perth ahead of the 2021 Grand Final between Melbourne and the Western Bulldogs.

In The Cocktail Cabinet for Prince Wine Store we discuss our Grand Final drinks picks.

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.

Corrie's Crush of the Week is Eddie Betts and the Paul Kelly tribute song - you can watch Paul and Eddie on AFL 360 discussing the song HERE.

In BSF for Red Energy we review;

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Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Julia’s Butter Biscuits

4 oz (113 grams) of butter

4 oz (113 grams) of soft brown sugar

One tablespoon golden syrup or treacle

Beat until fluffy

Add one teaspoon of vanilla essence then

5 oz (142 grams) of self raising flour.

Roll into balls, flatten with fork. Add a flaked almond to each one.

Bake at 170 in middle rack of oven for about 15-20 minnutes.

Makes 30-40 biscuits.

Parmesan and Rosemary Thins from Complete Baking by Caroline Brethereton

Makes 15-20.

Prep 10 minutes

Chill 1 hr

Prep ahead the unbaked dough can be frozen for up to 12 weeks

Bake 15 minutes

Store the thins will keep in an airtight container for 3 days

Special Equipment

6cm round pastry cutter

Food processor with blade attachment (optional)

Ingredients

60g unsalted butter, softened and diced

75g plain flour, plus extra for dusting

60g parmesan cheese, finely grated

Freshly ground black pepper

1 tbsp chopped rosemary or thyme or basil

1. Place the butter and the flour in a bowl, or in the food processor. Rub together with your fingertips, or pulse-blend until the mixture resembles crumbs. Add the parmesan, black pepper and chopped herbs and mix in thoroughly. Bring the mixture together to form a dough.

2. Turn the dough out onto a floured surface and briefly knead to help it amalgamate. Wrap in cling film and chill for 1 hour.

3. Pre heat the oven

Join Caroline Wilson and Corrie Perkin for Ep 188 - Grind My Gears Caro.

Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.

This week on the show we discuss;

In The Cocktail Cabinet for Prince Wine Store, Myles Thompson suggests a couple of perfect Spring drops for us;

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.

In BSF for Red Energy we talk about;

This week Corrie is grumpy about Melbourne’s road rage issues

In 6 Quick Questions we discuss;

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Email the show via [email protected].

Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.

Jamie Oliver's Baked Eggs in Popped Beans

Ingredients

Method