Join Caroline Wilson and Corrie Perkin for Ep 241.
This program is proudly supported by Red Energy. Moving house? Call Aussie owned Red Energy on 131 806.
This week on the show Corrie’s been riveted by the Federal Budget coverage and Caro’s singing the praises of our fav new Australian made facial serums from
Ello Botanicals and we’ve got some thought provoking listener mail.
We discuss The Diamonds v Gina Rienhart and how Netball Australia missed out on a much-needed financial boost. A week is a long time in politics, especially in the UK. It’s goodbye to Liz Truss and a welcome to Rishi Sunak. What does the new PM need to do as soon as possible to restore credibility to the government?
In the Cocktail Cabinet for Prince Wine Store Myles Thompson introduces us to two new arrivals from the Rhone region in France.
Books Screen and Food for Red Energy;
Caro’s more than grumpy about the potential closure of the iconic Sorrento Cinema. Plus in 6 Quick Questions we discuss the stoush that fascinated us this week, Judy Dench calling out the producers of The Crown, sceptical survey results, Patti Smith’s wonderful performance of A Hard Rain’s Gonna Fall
HERE, interntional pile ons and Amazing Facts about the UK PM’s podium.
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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.
INGREDIENTS
2 tbs olive oil, plus extra if needed
2 tbs salt-packed capers, rinsed and dried
1/2 country sourdough loaf, crust removed
800g mixed heirloom tomatoes
1 bunch basil, leaves picked
TONNATO
100g good-quality olive oil-packed tinned tuna
3 anchovy fillets
1 tbs salt-packed capers, rinsed
1 egg yolk
90ml extra-virgin olive oil
2 tsp soy sauce
2 tbs lemon juice
1 tsp Worcestershire sauce
3 tbs pure (thin) cream
METHOD
1.
For the tonnato, add your tuna, anchovies, capers and egg yolk to a food processor. Put the lid on and process. Once it looks like everything is broken up a little, begin to stream in the olive oil. When it starts to thicken, add the soy sauce, lemon juice and Worcestershire, then the remaining olive oil. Finish with the cream and a bit of water to loosen it to a thick but drizzly consistency. Add a few cracks of fresh black pepper and check and adjust the seasoning. Refrigerate until ready to use.
2.
To make the salad, heat the olive oil in a small sauté pan over a high heat and add the dry capers. Ensure they are as dry as you can make them to avoid too much splatter. Allow the capers to sizzle a little and, when they have almost finished sizzling (meaning most of the water has evaporated), scoop them out and dry them on a piece of paper towel. Reserve the oil.
3.
Tear bread into rough pieces and add to the pan. Use the caper oil and some more olive oil, if needed, to shallow-fry croutons over medium heat. You want to fry the bread on a couple of sides, but you don’t want it to be completely crispy. You want a bit of soft chew with a crusty exterior. Try to do this in one layer so that you don’t overcrowd the pan. This might mean you need to do it in a couple of batches. Season croutons with salt and pepper.
4.
Spread the tonnato on the plate first, then cut up the tomatoes into thick slices and arrange on top. Sprinkle with salt and black pepper. Scatter the croutons over the top. Finish with fried capers and fresh picked basil leaves. Serve immediately.