Join Caroline Wilson and Corrie Perkin for Ep 321 - The Man Who Has Haunted the Entire Season.
A huge thank you to everyone who joined us at our Movie Night for Red Energy – we’ll bring you a full review of Good Luck to You Rio Grande next week on the podcast.
You may have noticed Corrie popping up in the press recently launching the
Sorrento Writer’s Festival – April 27 – 30th 2023. Follow the festival on Instagram
HERE or via the website
https://sorrentowritersfestival.com.au/
The Essendon Football Club are back in the headlines this week and the footy media have gone into overdrive. Caro gives us her take on the developments at the club including the future of Ben Rutten and the likelihood of Alistair Clarkson calling the Bombers home.
In the Cocktail Cabinet for Prince Wine Store we discuss buying wine ‘by the glass’ and Myles 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 - simply fill in the entry for HERE and tell us about your favourite wine memory or experience.
In BSF for Red Energy;
- The Tropic of Cancer by Henry Miller
- Slow Horses on Apple TV
- Donna Hay’s Fragrant Thai Green Curry (see recipe below or HERE)
- The Hand that Held Mine by Maggie O’Farrell
- Best of Friends by Kamila Shamsie
- This Devastating Fever by Sophie Cunningham
In 6 Quick Questions Caro and Corrie pay tribute to Lillian Frank, Caro shares her thoughts on the timing of Gillon McLachlan’s exit as AFL boss and Corrie has some amazing facts about the rise of dog attacks in Melbourne.
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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.
- 1 X QUANTITY THAI GREEN CURRY PASTE (Get RECIPE HERE)
- 1 X 400ML CAN COCONUT MILK
- 1 CUP (250ML) CHICKEN STOCK
- 8 X 125G CHICKEN THIGH FILLETS, TRIMMED AND QUARTERED
- 2 TABLESPOONS FISH SAUCE
- 4 KAFFIR LIME LEAVES, STEMS REMOVED AND FINELY SHREDDED
- ½ CUP CORIANDER (CILANTRO) LEAVES
- ½ CUP (80G) ROASTED CASHEWS, ROUGHLY CHOPPED
- 1 LONG GREEN CHILLI, THINLY SLICED
- WHITE RICE AND LIME WEDGES, TO SERVE
- METHODPlace a large saucepan over medium heat. Add the curry paste and cook, stirring frequently, for 2–3 minutes or until fragrant. Add the coconut milk and stock, stir to combine and bring to a simmer. Add the chicken, return to a simmer and cook for 5–8 minutes or until the chicken is cooked through. Add the fish sauce and stir to combine.
- Top the curry with the lime leaf, coriander, cashews and chilli. Serve with the rice and lime wedges. Serves 4