Join Caroline Wilson and Corrie Perkin for Ep 221.
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This week Caro and Corrie pay tribute to two influential Melbourne identities – it's vale to Sally Chirnside and Ron Reed.
We reflect on the Queen’s Platinum Jubilee – what did it teach us about the monarchy of the past and the future and who are our favourite royals?
In the Cocktail Cabinet for Prince Wine Store – Myles has some special recommendations for Corrie who’s hosting a wine maker for lunch soon.
· Frankland Estate Isolation Ridge 2017 from WA
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
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BSF;
- The Magician’s Assistant by Ann Patchett
- First Lady (Streaming on Prime)
- Yoghurt and Spiced Roasted Salmon Tortillas from Simply by Sabrina Ghayour - recipe HERE or below.
Caro’s Grumpy about the state of Melbourne’s muddy parks this week and in 6 Quick Questions we discuss;
We also chat about political snubs, favourite winter colours and Corrie is singing the praises of her new
Monte slippers in new shearling material, keeping her comfy and warm inside AND outside of the house. For a listener discount of 15% - head to
www.montestore.com and use the promocode DONTSHOOT15 at checkout.
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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.
These little salmon bites are something I’ve made time and time again over the years and this method of roasting them at a high temperature ensures you get a little charring on the outside yet perfectly cooked salmon on the inside. Leftovers also make a great addition to your lunchbox the next day. Serves 4
Ingredients
500g skinless salmon fillet, cut into 4cm cubes
For the marinade:
4 tablespoons Greek yogurt
1 tablespoon garlic granules
1 heaped tablespoon rose harissa
1 teaspoon ground turmeric
1 teaspoon paprika
Finely grated zest of 1 unwaxed lime and a good squeeze of juice
1 teaspoon olive oil
Generous amount of Maldon sea salt flakes and freshly ground black pepper
To serve:
Tortilla wraps
Sliced tomatoes
Finely sliced onion
Coriander leaves
Greek yogurt
Step 1
Preheat your oven to its highest setting (with fan if it has one). Line a baking tray with baking paper.
Step 2
Mix all the marinade ingredients together in a mixing bowl. Add the salmon and turn until well coated in the marinade.
Step 3
Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through. Remove from the oven and serve immediately with tortilla wraps, tomatoes, finely sliced onion, coriander leaves and Greek yogurt.