Join Caroline Wilson and Corrie Perkin for Ep 220 – Let’s Face It, We All Cried at the End.
This podcast is proudly supported by Red Energy - most satisfied customers 11 years in a row.
This week Caro and Corrie discuss exhaustion. We came out of lockdown all guns blazing – and now? Plus Corrie has some tips on how to take care and conserve during Winter. . .it’s all about the ginger!
We talk Tasmania – the coldest state and the hottest spot right now. Caro gives us an update on the Apple Isle’s bid for its own AFL club and we share some of our favourite destinations if you’re heading to Tassie for a holiday.
In The Cocktail Cabinet for Prince Wine Store Myles answers a listener question about recommendations for affordable drinks options for a party or celebration with a maximum spend of $25 per bottle – plus a few tips on calculating how much you’ll need to buy.
· Dal Zotto Pucino Prosecco
Use the promo code MESS at checkout instore or online to receive a listener discount - head to the dedicated Don't Shoot the Messenger page
HERE.
BSF
Mother’s Boy by Patrick Gale
Downtown Abbey: A New Era
Clem’s Pumpkin Soup (see recipe below or check it out on Instagram
HERE)
Plus in 6 Quick Questions Caro names the current favorite for AFL Coach of the Year, we talk weekend highlights and lowlights, the most anticipated cinema event of 2022 and discuss the remarkable Naked Zoom Call mishap at the ABC recently.
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
Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
CLEM’S BUTTERNUT PUMPKIN SOUP
I butternut pumpkin
I onion roughly chopped
I leek
5 garlic cloves
Ground Cumin
Ground coriander
1 whole nutmeg finely grated
Butter and olive oil
Pepita seeds
500ml of chicken stock
500ml water
Crusty Bread to mop it up
1. Prep the pumpkin by slicing in half, scooping out the seeds then cutting into half moons
2. Toss in oil, salt and spics and pop into the oven at 200C
3. Meanwhile roughly chop your leek, onion and garlic
4. Melt a knob of butter in a pot and saute your leeks, onion and garlic on a low to medium heat until translucent (being careful not to burn the bottom).
5. Turn over the pumpkin and roast for a further 10 minutes until they are golden and soft to touch.
6. Set pumpkin aside to cool, when it’s cool you should be able to peel off the skin easily.
7. Pop pumpkin back into the pot with the onions, leeks and garlic and add 500ml of chicken stock and 500ml of water and cook
8. Meanwhile drizzle the pepitas in oil and a dash of spice of your choice (Clem used curry powder) a pinch of sugar and salt.
9. Spread the pepitas evenly on a baking tray and pop in a 200C oven for a few minutes until they’re golden and crunchy (be careful not to burn)
10. Time to whiz / puree up the soup (using a stick blender) or allow to cool a little and use a blender.
11. Serve soup topped with the pepitas and a spoon of natural yoghurt.