This week Caroline Wilson and Corrie Perkin are joined by comedian, actor, writer, theatre director and Scrabble companion Marg Downey. 

We discuss the current capers in Canberra as Peter Dutton continues to push for a leadership challenge (as of recording on Thursday the 23rd of August at 7.30am). 

Marg Downey takes us behind the scenes of her new theatre show ‘Lottie In The Late Afternoon’ by the Kin Collective plus gives us an insight into some of her memorable roles (including Marion in ‘Kath & Kim’ and as Nicole Kidman’s lover in ‘Top of the Lake’). 

For details and tickets to Marg's show visit www.fortyfivedownstairs.com.au or click HERE.

Caro weighs in on the Waleed Ali / AFL panel saga plus Caro has another footy themed “Crush of the Week” for The Interchange Bench - Peter Jackson. 

For details on our wonderful show sponsor The Interchange Bench visit their website HERE.

In “BSF” Corrie’s been reading ‘ A Life of My Own’ by Claire Tomalin (available HERE) Marg and Caro are calling ‘Black Klansman’ a MUST SEE film and Marg shares on of her favourite chicken recipes (see recipe below). 

Corrie’s grumpy about some of the sexism on display in NZ politics and in “6 Quick Questions” we ask ‘who can beat Richmond?’, for the knitters there’s a great way of helping drought stricken farmers via the ‘Lamb Jumpers Helping Our Farmers' Facebook page which you can visit HERE.

And to wrap things up Caro has a fashion related “GLT” for anyone with an eye for a high end fashion bargain. 

We love receiving your comments, suggestions and recommendations - you can email the show via [email protected], visit our Facebook page or Twitter feed (@dontshootpod) or check out the 'Caro and Corrie' Instagram account. 

Don't Shoot The Messenger is produced, engineered and edited by Jane Nield for Crocmedia and is made possible by The Interchange Bench - specialists in temporary staffing and executive contracting. Call 1800 i BENCH

 

Marg’s Lemon Chicken with Minted Yoghurt 

(inspired by the recipe from ‘All Day Cafe’ by Stuart McKenzie)

 

1 preserved lemon

100ml of olive oil

1 tablespoon of (good) smoked paprika

1 teaspoon of minced (or finely chopped) garlic

1 tablespoon of chopped thyme 

A pinch of chilli flakes 

4 boneless chicken breast fillets (skin on).

Remove the preserved lemon from the brine, rinse under cold water and remove the rind (discarding the flesh and the white pith). Finely dice. 

Combine all of the ingredients (except the chicken) in a large bowl. Season with salt and pepper and mix well. Add the chicken breasts and coat with the marinade. Leave for 2 hours or overnight if possible. 

Pre heat your oven to 180C. Heat an overproof non stick fry pan and cook the chicken skin side down for 5 minutes, turn and cook for a further 3 minutes. Transfer the pan to the oven and cook for a further 10 minutes. Leave to rest in a warm place for 10 minutes. 

Marg suggests serving with a salad and minted yoghurt. 

 

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