Ep 111 - 'You and the Queen Have A Lot In Common'

Join Caroline Wilson and Corrie Perkin for Ep 111 - 'You and the Queen Have A Lot In Common'. 

CHRISTMAS LIVE PODCAST EVENT - tickets still available

WHERE – the rooftop at Bells in South Melbourne. 

WHEN – Tuesday December the 10th, 6.30pm – 8.30pm

HOW TO BOOK – Email Tara via [email protected] or phone (03) 8825 6605.

$10 from every ticket purchased will be donated to the Salvos Drought Relief Support program.

This week Caro and Corrie reflect on a few cultural highlights they've been to lately and talk Book Club breakups. 

We pay tribute to Clive James who died last week and look at his life and contribution to Australian literature and culture. 

Corrie's 'Crush of the Week' is sadly her dog Bearsy, who also passed away recently. Vale Clive and Bearsy!

In BSF - Corrie highly recommends AFL star Nic Naitanui's kids book Little Nic's Big Day (available at My Bookshop HERE). Caro deep dives on The Crown Series 3 and shares a simple but delicious recipe for chickpea puree from Karin Martini's wonderful cook book Feasting (available HERE), see recipe below. 

This week Caro's slightly grumpy about the whole concept of Black Friday sales - do we need to follow everything the US does?

In '6 Quick Questions' we cover a whole lot of weird issues, including Corrie's weird website discovery of Tipsy Elves.com and a musical based on the life experience of Michael Jackson's glittery glove! 

Caro's GLT is one for hummus lovers - Cafe 55 in Elsternwick. 

For videos and pics make sure you follow us on Instagram @DontShootPod.

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Email the show via [email protected]

'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia.

Karen Martini’s Chickpea Puree (originally from her Crispy Fried Lamp with Chickpea Puree and Carrot and Beetroot Salad recipe). 

2 x 400g cans chickpeas

1 bay leaf

2 cloves garlic, halved

100ml extra virgin olive oil

2 teaspoons tahini paste

Juice of 2 lemons

1-2 tablespoons hot water (optional)

Place the chickpeas and bay leaf in a saucepan of water over medium heat and bring to the boil. Drain.

Puree the hot chickpeas and garlic in a food processor. Add the remaining ingredients and process

Caro’s Spiced Nuts

(Recipe from a Laurie Chartres Cooking Class).

INGREDIENTS

2 tablespoons of olive oil

300g macadamia nuts

2 tablespoons of white sesame seeds

3 tablespoons of sunflower seeds OR any seeds (pepitas, pine nuts etc)

½ cup (100g) caster sugar

1 and ½ teaspoons of salt

1 tablespoon of ground cumin

1 teaspoon ground coriander

METHOD

Line a large baking tray with baking paper and set aside. Combine the sugar and spices.

Heat the oil in a large, heavy-based frying pan over medium high heat, add the nuts, sesame seeds, pepitas and /or seed mix, and sprinkle over the sugar and spice.

Cook the nuts, tossing constantly until dark brown and the sugar has caramelised.

Watch out as sugar can burn very quickly. When it starts to smell like it’s burning lower the heat immediately.

Once nicely browned, tip the mixture onto the lined tray.

As caramel can be very hot CAREFULLY separate the mixture, spreading it out in a single layer to cool completely.

Once completely cooled, this will keep for a good week in an airtight container.