Join Caroline Wilson and Corrie Perkin for Ep 236.
This podcast is proudly supported by Red Energy. Moving house? Call local energy retailer Red Energy.
Caro and Corrie discuss the Hawthorn Racism story – broken by Russell Jackson from ABC Sport (you can read the full story
HERE).We discuss the role of Fagan and Clarkson, the AFL’s response and ponder where to now for the game?
Caro and Corrie also discuss the funeral of Queen Elizabeth 11, the key moments and the gestures that moved them the most.
In the Cocktail Cabinet brought to us by Prince Wine Store Myles has 3 great Aussie sparkling options for celebrating the Grand Final.
Use the promo code MESS at checkout or in store for your 10% listener discount.
www.princewinestore.com.au. Save the date and drop in to Prince Wine Store on Wed 26th of October. It’s a casual little drop in and we’ll be having a little chat with Myles in store, answering a few listener questions from our guests and tasting a wine or two.
BSF for Red Energy
- Jock Serong’s new novel The Settlement
- Becoming Elizabeth on STAN
- Jo’s Deconstructed Beef Wellingtons (see recipe below).
This week Corrie is grumpy about the possible renaming of the Maroondah hospital to honour the Queen (removing the indigenous name).
6 Quick Questions
· Corrie’s annual Brownlow Medal red carpet review
· Our favourite public holidays
· A Melbourne monument for the Queen?
· Caro’s Spring floral success story
· An amazing Finnish / Hollywood / Art world fact
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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.
Jo’s Deconstructed Beef Wellington
Make rounds of puff pastry and allow to cool.
To make the duxelle – 500gm of mushrooms finely chopped in a food processor, gently fry until brown with 50g of butter, add a mushroom or chicken stock cube.
Add two finely chopped shallots, fry for another 2 minutes, add a good splash of brand, chopped tarragon and 100 ml of cream. It’s a cold suggestion.
Cook your beef – slow cooked eye fillet for 70 degrees for 3 hours (regardless of oven or size of beef) and let it rest.
Smear cold pastry round with pate, top with the duxelle, the sliced beef and chives.