This week Caroline Wilson and Corrie Perkin kick off the show with a discussion about women sports journalists under fire and Caro takes us behind the scenes of Monday’s rather awkward ‘Footy Classified’ interview with Steven Silvagni from the Carlton Football Club.

Donald Trump’s done a big backflip this week after his meeting with Putin, plus he’s been busy meeting the Queen, Theresa may and ruffling feathers with NATO members – but are Trump’s heartland supporters over him?

Caro admits she’s no fan of reality TV, but Corrie’s partial to a bit of Masterchef inspiration. As the show clocks up its 10th season we look at how it has changed Australian domestic cooking and Corrie tips her likely winner.

In ‘BSF’ Caro’s read yet another Mary Stewart novel ‘Airs Above The Ground’, Caro and Corrie found the time to go to the movies together to see the French film ‘Back To Burgundy’ and Caro shares her Mum’s ‘Famous Veal Casserole’ recipe.

Corrie’s grumpy with The Age newspaper this week and in ‘6 Quick Questions’ we talk activated almonds, therapy sessions for staff at Triple M, ‘The Crown’ casting, Steven Quartermaine’s welcome return to Channel 10 and Cat Stevens songs.

Plus Caro’s ‘Crush of the Week’ is Esther Hannaford who was a winner at the recent Helpmann Awards .

PODCASTS recommended by Corrie in this episode. 

"Russia If You're Listening" and "The Rachel Maddow Show" from Tuesday 17th July. 

 

Julia’s Famous Veal Casserole

Buy veal schnitzel pieces from your butcher.

Using a meat tenderiser bang them out flat then cut into smaller pieces. Coat with flour and seasoning (salt and pepper). Caro suggests to shake in a paper bag with flour and seasoning.

 

Use a tablespoon of olive oil into a fry pan (Julia uses an electric fry pan for steady heat) but you can use a cast iron casserole dish etc.  

Fry off 2 cloves of garlic (chopped). Fry off veal in batches.

Pour in a cup of red wine (use a good red wine if you can).

Deglaze the pan with red wine. Add the meat back in. Once it’s reduced a bit throw in a can of chopped tomatoes.

Cook on a low heat for approximately half an hour or so.

The longer you leave it the better it gets.  Better then next day.

Top with chopped parsley and chopped up stuffed olives.

 

'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia. 

Send us an email to '[email protected]'. 

Thanks for listening. 

 

Learn more about your ad choices. Visit megaphone.fm/adchoices