Join Caro and Corrie for Ep 230.
JOIN US AT OUR MOVIE NIGHT on Tuesday 16th of August thanks to Red Energy
Join us at the movies to see Good Luck to You Leo Grande.
Tuesday 16th of August 5pm start for a 5.30pm screening at The Palace Como in South Yarra. Part proceeds from the evening go to the
BCNA.
We have 3 double passes to give away - first 3 people to email feedback@dontshootpod.com.au to be a winner.
THIS WEEK
- Caro and Corrie discuss the Adelaide Crows and THAT Training Camp and the reporting surrounding it. Where to now for the Crows?
BSF
- Small Things Like These by Claire Keegan
- Persuasion on Netflix
- Butternut Squash with Sage and Black Olive by Alice Zaslavsky (see recipe below).
Myles Thompson from Prince Wine Store joins us for The Cocktail Cabinet and recommends;
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.
To win a Prince Wine Store Introductory Wine Course for you and a friend - simpy fill in the entry for HERE and tell us about your favourite wine memory or experience.
Plus we also pay tribute to Judith Durham and Olivia Newton John, Corrie's holiday prep, mandatory attire in parliament and more.
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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.
Butternut Squash with Sage and Black Olive
Serves 4
2 butternut pumpkin (squash)
1 teaspoon brown sugar (muscovado is my fav here)
1 teaspoon salt flakes
1/3 cup (80 ml) olive oil plus an extra teaspoon
100g macadamia nuts
80g butter
50g kalamata olives, pitted
1 handful of fresh sage leaves, plus extra to garnish
Preheat the oven to 190degrees C with a baking tray inside.
To slice the pumpkin in half, insert a sharp knife through the middle along one side, spin the pumpkin over without removing the knife and slice through the other side. Scoop the seeds out. Use the pumpkin hollow as a bowl to make a paste with the sugar, salt and 2 tablespoons of olive oil, then rub into the pumpkin halves.
Pull the hot baking tray out and carefully line the base with a sheet of baking pater. Drizzle another 2 tablespoons of olive oil across the middle of the baking tray and lay the pumpkin halves, face side down, across the oily bits.
Transfer to the over and roast for 40-50 minutes, until a fork can be poked through the top of the skin.
With 15 minutes to go, wrap the macadamia nuts in a clean tea towel. Use a rolling pin, pestle or the bottom of a bottle to crush the nuts up a bit.
Tip the crushed nuts into a cold frying pan. Add the butter and remaining 1 teaspoon olive oil and place over medium heat. Squash the olives between your thumb and forefinger to split them in half and pop out the pits. Toss the pitted olives and the sage into the butter mixture and gently sizzle for about 2-3 minutes, until the butter has turned as nut-brown as the nuts.
When the pumpkin is ready, pile the nut mixture into the pumpkin hollows, drizzling any left-over buttery sauce around the pumpkin. Garnish with extra sage, season and serve.