Don't Shoot The Messenger

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;

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.

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;

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.

Jamie Oliver's Baked Eggs in Popped Beans

Ingredients

Method

Join Caroline Wilson and Corrie Perkin for Ep 187 - I Had Eclectic Tastes as a Child.

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

This week Caro and Corrie discuss the week that was in lockdown. Are old state rivalries emerging as we contemplate the equity of vaccine distribution?

We talk about the fashion impacts of extended lockdown – in with the ugg boots out with the heels, out with the dresser and in with the elasticised waistbands. Will we ever return to our pre-COVID dress habits?

Ahead of the 2nd week of the AFL finals series we discuss the seeming disbelief Melbourne supporters are displaying and predictions for the round ahead.

Corrie’s Crush of the Week for Red Energy is Sarah Ferguson and the team at 4 Corners who are standing strong in the face of rabid criticism from News Corp over the reporting of the Fox and The Big Lie episodes.

In The Cocktail Cabinet for Prince Wine Store Myles has 3 recommendations for red wine gifts for Father's Day.

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 we discuss comfort reading classics including;

· The Uncommon Reader by Alan Bennett

· Crossing to Safety by Wallace Stegner

· The Camomile Lawn by Mary Wesley

· The Ladies in Black by Madeline St John

· I Capture the Castle by Dody Smith

· Plus authors Dorothy Sayers, Marjorie Allingham and Shirley Hazard

Caro recommends The Chair on Netflix

Corrie suggests cleaning out the fridge and making soup or risotto... and Caro used Clem's Cafe De Paris Butter to make a tasty stuffing for roast chicken - check out the recipes below.

We also talk about childhood pin ups, annoying puppy habits and the return of ABBA.

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.

Corrie threw the following into her soup;

· Garlic

· Chili

· Ginger

· Leek

· Maggie Beer’s chicken stock

· Potatoes

· Broccoli

· Cauliflower

· Spinach

· Herbs including parsley

Cook until tender, blend in a food processor then add back to the pot and warm. Season to taste and serve with parmigiana regiano and some natural yoghurt and chopped fresh herbs plus some crusty bread.

Clem's Cafe De Paris Butter

150g unsaled butter

chives, tarragon and parsley (you don't need all three - and if you only want to use one Caro suggests parsley)

1 shallot

1 clove garlic

1 tbs capers in vinegar

2 anchovy fillets

2 tsp Worcestershire sauce

1 tsp curry powder (and you like)

1 lemon

Chop all

Join Caro and Corrie for Ep 186.

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 introduces us to Tam Navulin Double Cask Whiskey - perfect for Father's Day.

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.

Caro's Crush of the Week for Red Energy is Peter Gutwein the Tasmanian Premier who's standing up against the AFL.

Plus in BSF we discuss;

Plus in 6 Quick Questions we pay tribute to Charlie Watts from The Rolling Stones, pit I Dream Of Jeanie against Bewitched! and ponder Nigella Lawson's decision to change the name of her Slut Red Raspberries in Chardonnay Jelly recipe.

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.

Sarah Pound’s Clean & Lean Green Pasta

Ingredient: Serves 4

Prep time: 15 mins

Cook time: 15 mins

Ingredients:

- 2 tablespoons of olive oil

- 1 packet of spaghetti (or your desired pasta)

- 1 cup chopped rocket

- 1 cup chopped kale

- 1/2 cup lemon juice

- 1 zucchini, roughly chopped

- 2 cloves garlic, finely chopped

- 1/2 bunch basil, leaves torn

- 1/2 bunch parsley, roughly chopped

- 1 cup raw or roasted cashews (leave a few for garnish)

- 2/3 cup of water

- 1/2 teaspoon of salt

- 1 teaspoon of pepper

- 1/2 teaspoon chilli flakes (optional)

- Parmesan cheese for topping (optional)

Method:

1. Cook pasta according to package directions. Drain and add back into pot. Set aside.

2. Meanwhile, add 1 tbsp of olive oil to a frying pan on medium heat. Add chopped zucchini. Cook for a 4-5 minutes, stirring. Add the garlic for the last minute and stir. Set aside to cool.

3. In a food processor or blender, add the sautéed zucchini & garlic, kale, rocket, parsley, basil, lemon juice, cashews, water, salt, pepper and chilli flakes (optional). Process until smooth and creamy. Add some more water or lemon juice if it’s a little thick.

4. Add 1 tablespoon of olive oil to a frying pan on medium heat. Ad

Join Caroline Wilson, Corrie Perkin and producer Jane Nield as they tip Round 16 of the 2021 AFL season.

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.

Join Caro and Corrie for Ep 185 - The Too Hard Basket.

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 takes us to San Gimignano in Tuscany with two affordable and delicious wines from Fontaleoni.

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 for Red Energy is the Boomers and the Australian basketball community who have elevated the game to it's current status, including Luc Longley who was featured on Australian Story recently in a two part episode called One Giant Leap.

In BSF we talk about;

Plus Caro's more than a little Grumpy with AFL for putting footy in Tasmania in the 'too hard basket'.

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.

Veal and Porcini Ragu by Deb Middleton

Serves 6

Preparation: 30 mins

Cooking Time: 1 hour

1 kg diced veal, preferably rump

2 stalks parsely, sage, rosemary

2 star anise

½ teaspoon freshly grated nutmeg

¼ cup olive oil

1 brown onion, chopped

2 cloves of garlic, thinly sliced

500g swiss brown mushrooms, finely diced

50g dried porcini mushrooms, soaked in warm water for ½ hour

1 teaspoon porcini powder (available from the Essential Ingredient)

1 tub tomato paste

250ml dry red wine

250ml dry white wine

Salt and petter.

Preheat oven to 150 degrees C

Heat a large non-stick pan, add veal and cook until brown. Add herb stalks, star anise and nutmeg. Stir to combine and then set aside.

Heat olive oil in large heavy-based oven-proof saucepan, add onion and garlic and saute until soft. Add sliced Swiss brown mushrooms, soaked porcini and porcini powder to the pot and simmer with lid on until mushrooms are reduced and well cooked. Add tomato paste and cook stirring for 3