Don't Shoot The Messenger SEN

ON THIS EPISODE:
- Caro joins us from the UK
- The attempted assassination of Donald Trump
- A special recipe from Caro’s daughter, Clementine
- Rookie travel errors from both Caro and Corrie
- Great British Films
Item 1:        
International Travel: Caro in the UK
Item 2:  International News
- The attempted assassination on Saturday of Donald Trump at a Republican rally in Butler, Pennsylvania has had a seismic impact on the 2024 US
BSF brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.
BOOK: Corrie and Caro have  a Book: The Hazlebourne Ladies Motorcycle and Flying Club by Helen Simonson
SCREEN: Corrie has a Screen - Brats s documentary on Disney +
Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: Caro has a recipe:  Chimichurri recipe       
Clementine's Chimichurri INGREDIENTS, which makes enough for 8:
- 3 anchovies
- 3 small garlic cloves
- 1 shallot
- 2 green or red chillis
- Half bunch parsley
- Full bunch coriander
- Zest if 1 lemon, juice of half
- 1 tablespoon capers
- 1/2 cup of olive oil
- 2tbsp sherry vinegar
- Sea salt  
(Caro served this with a Tomahawk Steak)
DID YOU SEE THAT? The Thursday Murder Club will be made into a movie          
SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.
CORRIE TO CARO: What has struck you most about the change in art exhibiting since you lived in London four decades ago
CARO TO CORRIE:  What struck you most about travelling with little kids since you first did it three decades ago
CORRIE TO CARO:  What was your biggest travel rookie error this time around
CARO TO CORRIE:  What was your biggest travel error for a week away on a tropical island
CORRIE TO CARO: What has struck you most about the UK this time around
CARO TO CORRIE: What revelation by Sir Kier Starmer surprised you
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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ON TODAY’S SHOW
- Mike Sheahan co-hosting in Corrie’s absence
- Caro reflects on the treatment of Julia Gillard
- How have we rated Andrew Dillon’s first season as AFL CEO?
- A self-help book recommendation from Mike Sheahan
-  The one person Mike would like to interview
RED ENERGY. OWNED BY SNOWY HYDRO, A RENEWABLE ENERGY LEADER.
What does Mike miss most in the media?
Why the Julia Gillard play made Caroline Wilson ‘angry and ashamed’
-           Looking back at a period of time which reflects poorly on the way Julia Gillard was treated
Andrew Dillon’s comments on the umpires
-           Mike didn’t like it – but why did the CEO make those comments?
-           Either the standard previously was terrible, or it’s an ill-considered judgement
Laura Kane’s responsibility at AFL House
Mike discussed Andrew Dillon’s first season as the AFL CEO
Mike’s stint at the AFL – Caro says it was a ‘horrible time’ and Mike ‘went to the dark side’

Myles Thomson for The Cocktail Cabinet, thanks to the Prince Wine Store
Tour De France Mixed Dozen - $280
We’ve pick 3 from the mixed dozen for Myles to discuss
Trenel Macon Villages 2022 – Stage 5
La Ficelle – Stage 11
Cote Lavande – Stage 15

BSF - Book, Screen and Food – thanks to Red Energy.
Book: Mike Sheahan read ‘Letting Go’ by David Hawkins
Screen: Caro saw ‘The Bike Riders’
Mike saw a documentary on Michael Mosley – ‘Remembering Dr Michael Mosley’
Food, for Cobram Estate - Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria:  
Salmon & prawn pie in a pan | Jamie Oliver recipes
Ingredients
olive oil
1 x 270g pack of filo pastry
smoked paprika
100 g couscous
800 g ripe mixed-colour tomatoes
2 x 130g salmon fillets, skin off, pin-boned , from sustainable sources
165 g raw peeled king prawns , from sustainable sources
2 lemons
1 bunch of dill (20g)
Method
1.   Preheat the oven to 180°C/350°F/gas 4.
2.   Brush a 30cm non-stick ovenproof frying pan with olive oil and layer in three sheets of filo. Brush with oil again and dust from a height with paprika. Layer in the remaining sheets, leaving a good overhang. Brush with oil again, then sprinkle in the couscous.
3.   Finely slice the tomatoes and layer half into the pan, then season with a small pinch of sea salt and black pepper. Slice each salmon fillet into three lengthways and arrange on top, then scatter over the prawns.
4.   Finely grate over the lemon zest. Finely chop and scatter over the dill, layer over the remaining tomatoes and drizzle with 1 tablespoon of oil. Add another small pinch of salt and pepper, then fold in the overhanging filo to cover, scrunching it as you go.
5.   Brush with a little more oil, squeeze over the lemon juice and dust with more paprika.
6.   Place over a high heat on the hob until it starts to sizzle – about 4 minutes – then bake for 30 minutes, or until golden and cooked through. Nice served with a dollop of yoghurt and a seasonal salad.

DID YOU SEE THAT? Gideon Haigh’s takedown of Gillon McLachlan for his new role at TAB
Morphed into a chat about Kane Cornes – Mike says he is a star

6 QUICK QUESTIONS
Caro to Mike: Which article about Barry Hall do you regret writing?  
Mike to Caro: What did Caro learn at dinner with Ross Lyon during the week?
Caro to Mike: How did Melbourne handle Christian Petracca’s injury on King’s Birthday
Mike to Caro: You are so busy during footy season, how do you cope with the load and do you have plans to ever finish up?
Caro to Mike: Who would your number one Open Mike target be?
Mike to Caro: Do you think Michael Voss’s success at Carlton will change the way we view former coaches and if they could get another job?

Thanks to Red Energy, Cobram Estate Olive Oil and the Prince Wine Store.
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THIS WEEK:
Two big international news stories – The US Presidential debate & the release of Julian Assange
The new Midnight Oil documentary
Winter wines with Myles Thomson
Where do Tupperware lids go!?
Why Caro wants the Swans to win the premiership
 
Item 1: International News Moment #1: The US Presidential Debate
Item 2: International News Moment #2: Julian Assange released from UK prison after 5 years incarceration

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. Search Prince Wine Store dot com dot au
This week: A Summer cocktail and a Winter wine
Michael Hall Barossa Valley Roussanne 2021
Zind Humbrecht Zind 2020

BSF brought to us by Red Energy. Owned by Snowy Hydro, a renewable energy leader.
BOOK: Corrie has a Book: All Fours by Miranda July
SCREEN: Corrie and Caro have a Screen: La Casa Spanish Film Fest
Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: Caro has a recipe: CIDER-BRAISED PORK SHOULDER WITH APPLES & ONIONS
I have used alcoholic apple cider here; it will also work with a dry non-alcoholic apple cider.
1¼ tablespoons salt
2-2.5kg pork shoulder, bone in, skin removed
1 tablespoon olive oil
375ml apple cider (1 can)
500ml chicken stock
2 tablespoons Dijon mustard
8 garlic cloves, smashed (leave skins on)
¼ bunch thyme sprigs (about 8 sprigs)
Freshly cracked black pepper 2 red onions, cut into 10 wedges
2 Granny Smith apples, peeled, cut into 8 wedges
Preheat oven to 160C (150C fan-forced).
Season pork with 1 tablespoon of salt. Heat olive oil in a large casserole dish with a lid over medium heat. Add the pork shoulder, fat side down, and allow it to brown undisturbed for about 5 minutes until caramelised. Turn the pork over and repeat, ensuring all sides get caramelised. Use tongs to prop the pork against the side of the pan to brown the sides.
Once browned, turn the shoulder fat side up. Pour in the apple cider and chicken stock.
Add mustard, garlic and thyme, and season with salt and black pepper. Bring to a boil, then turn off the heat.
Cover pork shoulder loosely with baking paper - this will help keep things nice and tender - and put the lid on (or move to a baking dish and double cover with foil). Place in the oven and cook for 3 hours.
Carefully remove from the oven and arrange onion and apple wedges around the pork shoulder. Cover and return to the oven for another 30 minutes. At this stage the meat should be falling apart, and the apples and onions tender. Remove from the oven, spoon over the juices and let it rest for 20 minutes before serving. Remove any garlic skins. Taste and adjust seasoning if needed.
Serve pork spooned over mashed potato with plenty of braising liquid. I like to serve it with a dollop of hot English mustard and steamed greens. Serves 6
                             
DID YOU SEE THAT? The Hardest Line – the new documentary about Midnight Oil, Caro says it cannot be missed!    

SIX QUICK QUESTIONS for Red Energy. Owned by Snowy Hydro, a renewable energy leader.
CORRIE TO CARO: What made you grumpy this week
CARO TO CORRIE:  What made you grumpy this week
CORRIE TO CARO:  Why do you want the Swans to win the flag
CARO TO CORRIE:  Which childhood pleasure did you revisit on the weekend
CORRIE TO CARO: What long-standing vow are you breaking this week
CARO TO CORRIE: What lifelong mystery remains a mystery

Thank you Red Energy, Prince Winestore and Cobram Olive Oil
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Myles Thomson has a wonderful Brandy Alexander recipe for us.
Learn more about your ad choices. Visit megaphone.fm/adchoices

ON THIS EPISODE
-       The bombshell historic story revealed at the Australian Rules Hall of Fame
-       Corrie takes Caro to task in relation to the AFL Commission
-       Who should be the next host of Media Watch?
-       A tribute to Donald Sutherland
 
Australian Rule Hall of Fame dinner and outcomes – and the Kelvin Templeton bombshell
 
Vale Donald Sutherland.
Is he the best non-American actor to have appeared in Hollywood movies?
-       What made Donald great
-       What people have said about his contribution
-       His best roles
-       Donald Sutherland films we remember
 
THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson. This week: Myles’ Fave Winter Drinks – the Brandy Alexander!
 
Red Energy owned by Snowy Hydro, a renewable energy leader
BOOK: Caro has a Book: The Storm We Made by Vanessa Chan
SCREEN: Corrie has a Screen: Wonka Apple TV/Amazon Prime
Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
 
FOOD: Corrie has a recipe: Harissa and lemon roasted chicken thighs      
RECIPE:
This is such a simple recipe that I confess I have been making it for years and never thought I’d put it in one of my books.
It's so handy and versatile, as it can be sliced and stuffed into pitta bread or wraps and sandwiches for lunchboxes, shredded and added to salads, or used in stir-fries or rice noodle dishes. But it also pairs perfectly with steamed rice or naan in the same way tandoori chicken does. You can also marinate the chicken up to 48 hours in advance, or freeze the marinated raw chicken for use at a later date or for batch cooking.
SERVES 4-6
1kg boneless,
skinless chicken thighs
2 heaped tablespoons rose harissa
150g Greek yogurt
finely grated zest and juice of 1 unwaxed lemon
Maldon sea salt flakes and freshly ground black pepper
 
To serve (optional) flatbreads coriander leaves thinly sliced spring onions lemon wedges Preheat the oven to 240°C (220°C fan), Gas Mark 9. Line a baking tray with baking paper.
Put the chicken thighs into a mixing bowl, add the other ingredients with a generous amount of salt and pepper and turn the chicken to coat well in the mixture, preferably using your hands.
Lay the chicken thighs on the lined tray and roast for 40 minutes or until sticky and charred around the edges and cooked through.
To serve, slice the chicken and serve in warmed flatbreads with Greek yogurt, coriander leaves, sliced spring onions and alongside lemon wedges for squeezing over.
 
DID YOU SEE THAT? CORRIE discusses the Eddie and Jimmy Podcast – and Eddie putting the heat on Brisbane to start getting organised to the Olympics
                                                                 
SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader
 
CORRIE TO CARO: What media announcement saddened you last week
CARO TO CORRIE:  What political announcement confused you last week
CORRIE TO CARO: Which two drug-related stories raised your eyebrows this week
CARO TO CORRIE:  When Paul Barry steps down at the end of the year, who should take over hosting Media Watch in 2025
CORRIE TO CARO: Hamish or Andy
CARO TO CORRIE: Apple or pear
 
Thank you Red Energy, Prince Winestore and Cobram Olive Oil
Learn more about your ad choices. Visit megaphone.fm/adchoices

ON TODAY’S SHOW
-       Dusty’s Day – his 300th game
-       Jason Dunstall’s elevation to Legend status
-       The Bridgerton phenomenon
-       Gillon McLachlan’s career move
-       Do election polls matter?

THE COCKTAIL CABINET – brought to us by Prince Wine Store and Myles Thomson.
This week: Ballarat regional wines
Provenance Golden Plains Pinot Noir 2022
Mt Langi Ghiran Cliff Edge Shiraz 2021 (will be online at Prince Wine Store in the coming days)
 
BSF. Brought to us by Red Energy owned by Snowy Hydro, a renewable energy leader.
BOOK: Corrie has a Book: Major Pettigrew’s Last Stand by Helen Simonson
SCREEN: Caro has a Screen: Blue Lights SBS on Demand
Thank you to Cobram Estate Olive Oil. Australia’s most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria
FOOD: Caro and Corrie have a recipe: Ross Andrewartha’s Anchovy Straws
To begin, brush two slices of puff pastry with egg wash. Then create three ‘ribbons’ of anchovies (you’ll use one whole tin). Dust with Aleppo pepper and finely grated Parmesan. Sandwich with the other piece of puff and return to the freezer for 15mins to firm up. Cut into 1cm straws then place on their sides onto a lined baking tray. Bake at 180c for fifteen minutes.                                     

DID YOU SEE THAT? Kerri-Anne Kennerley's comments on the culture of bullying at Nine.
                                                      
SIX QUICK QUESTIONS for Red Energy owned by Snowy Hydro, a renewable energy leader.
 
CARO TO CORRIE:  Should journalist Lauren Windsor have secretly recorded and then made public her private conversation with US Supreme Court Judge Samuel Alito
CORRIE TO CARO: Has Gillon McLachlan made the right career move
CARO TO CORRIE:  What much-loved all-purpose, old-fashioned retailer is fast becoming a dinosaur
CORRIE TO CARO: What now-historic occasion was a major disappointment at the time
CARO TO CORRIE: What fact stopped you in your tracks this week
CORRIE TO CARO: Off the back of Heather Ewart’s book launch last week, nominate your next Aussie road trip

Thank you Red Energy, Prince Winestore and Cobram Olive Oil
Learn more about your ad choices. Visit megaphone.fm/adchoices