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Home > Don't Shoot The Messenger > Ep 202 - The Best of 2021


	Podcast:		Don't Shoot The Messenger
	Episode:		Ep 202 - The Best of 2021
	Category:		Society & Culture
	Duration:		00:47:25
	Publish Date:		2021-12-21 19:35:00
	Description:		Join Caro and Corrie as they look back on some of the big stories and best recommendations of 2021. Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row - www.redenergy.com.au, and thanks to Prince Wine Store. As we look back at 2021 we discuss; The Year’s Big Political Stories The Year’s Big Footy Stories The Year’s Big Highlight The Year’s Big Personal Learning Curve The Year’s Big Challenge In The Cocktail Cabinet for Prince Wine Store Myles joins us to talk; Banks Botanicals – Crafted non-alcoholic spirits Two Paddocks picnic Pinot Noir (Sam Neil’s winery) White Negroni with Suze (to replace the Campari) Head to the Prince Wine Store website HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. Our Best of 2021 BSF includes; Caro's love of Maggie O’Farrell’s books including Hamnet, The Hand That First Held Mine, This Must Be the Place, After You’ve Gone and The Vanishing Act of Esme Lennox. Corrie’s joint Book of the Year Devotion by Hannah Kent Still Life by Sarah Winman Also on Caro’s the list; The Magician by Colm Toibin Mayflies by Andrew O’Hagan Corrie's Screen selections; Made in Italy – SBS on Demand Vigil on Foxtel or Binge Searching for Italy with Stanley Tucci. On Apple TV or CNN on Youtube The Beatles: Get Back on Disney Plus Caro's Screen selections; In the Heights Only the Animals (French movie) Mayor of Easttown on Binge Latest series of Jack Irish The Newsreader on ABC IView Best Recipes of 2021 Eggplant parmigiana by Gourmet Traveller (recipe via the link HERE) Chicken Schnitzel with Buttermilk Sauce (recipe via the link HERE). Tempered Dahl (recipe via the link HERE) Cornish Crab Linguine (see recipe below) Salmon with Tahini from Ottolenghi Test Kitchen (see recipe below) Sarah Pound’s Green Pasta (see recipe below) Beetroot Cured Salmon (full recipe here) Sarah Pound’s Clean & Lean Green Pasta Ingredient: Serves 4 Prep time: 15 mins Cook time: 15 mins Ingredients: - 2 tablespoons of olive oil - 1 packet of spaghetti (or your desired pasta) - 1 cup chopped rocket - 1 cup chopped kale - 1/2 cup lemon juice - 1 zucchini, roughly chopped - 2 cloves garlic, finely chopped - 1/2 bunch basil, leaves torn - 1/2 bunch parsley, roughly chopped - 1 cup raw or roasted cashews (leave a few for garnish) - 2/3 cup of water - 1/2 teaspoon of salt - 1 teaspoon of pepper - 1/2 teaspoon chilli flakes (optional) - Parmesan cheese for topping (optional) Method: 1. Cook pasta according to package directions. Drain and add back into pot. Set aside. 2. Meanwhile, add 1 tbsp of olive oil to a frying pan on medium heat. Add chopped zucchini. Cook for a 4-5 minutes, stirring. Add the garlic for the last minute and stir. Set aside to cool. 3. In a food processor or blender, add the sautéed zucchini & garlic, kale, rocket, parsley, basil, lemon juice, cashews, water, salt, pepper and chilli flakes (optional). Process until smooth and creamy. Add some more water or lemon juice if it’s a little thick. 4. Add 1 tablespoon of olive oil to a frying pan on medium heat. Add the cooked pasta and stir gently until heated through, about 3 minutes. Add the blender sauce and stir to combine for 2 minutes. Turn off the heat. 5. Serve in bowls, add some more salt & pepper if desired and sprinkle with some chopped cashews & parmesan (optional). CORNISH CRAB LINGUINE WITH CHILLI, LEMON and PARSLEY (from Sea and Shore – Recipes and Stories From A Kitchen in Cornwall by Emily Scott) Serves 4 300g dried linguine pasta 250g white Cornish crab meat, picked over for pieces of shell (or crab meat from your local fishmonger – Corrie used a jar) 2 fresh red chillies, deseeded and finely chopped 1 bunch of flat-leaf parsley, roughly chopped Zest and juice of 2 lemon (zest is optional_ 100g parmesan, grated 150ml (or scant 2/3 cup) olive oil for drizzling Cornish sea salt and freshly ground black pepper Bring a pan of salted water to the boil, add the pasta and cook according to the packet instructions. Meanwhile combine the crab meat in a large bowl with the chilli, parsley, lemon juice and zest if using. Stir together. Drain the pasta (reserve some of the cooking water) and add to the crab sauce along with a couple of tablespoons of the pasta cooking water. Use tongs to thoroughly mix the pasta with the crab so that all the pasta gets a good coating of the sauce. Serve in warmed bowls and sprinkle over a generous amount of parmesan, a drizzle of olive oil and a grinding of black pepper. It goes deliciously with a cold glass of sauvignon blanc. Ottolenghi Test Kitchen’s za’atar salmon and tahini recipe Ingredients:(serves 4) 4 salmon fillets (600g), skin on and pin bones removed2tbsp za’atar2tsp sumac, plus ½tsp extra for sprinkling60ml olive oil250g baby spinach90g tahini3 garlic cloves, crushed3½tbsp lemon juice1½tbsp roughly choppedCoriander leavesSalt and black pepper Method: 1. Preheat the oven to 220°C fan. 2. Pat dry the salmon and sprinkle with salt and pepper. In a small bowl, combine the za’atar and sumac, then sprinkle this all over the top of the salmon to create a crust. 3. Place a large ovenproof sauté pan on a medium-high heat and add a tablespoon of oil. Once hot, add the spinach and a pinch each of salt and pepper and cook for two to three minutes, until just wilted. 4. Top with the salmon, skin side down, and drizzle the top of the fish with two tablespoons of oil. Bake for five minutes. 5. Meanwhile, in a small bowl whisk together the tahini, garlic, two-and-a-half tablespoons of lemon juice, a good pinch of salt and 100ml of water until smooth and quite runny. 6. When ready, remove the pan from the oven and pour the tahini all around the salmon (but not on the fish at all). Bake for another five minutes, or until the fish is cooked through and the tahini is bubbling. Spoon over the remaining tablespoon each of lemon juice and oil and top with the coriander and extra sumac. To receive our weekly email which includes recipes SIGN UP HERE. For videos and pics make sure you follow us on Instagram, Facebook or Twitter Email the show via feedback@dontshootpod.com.au. Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.
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