Ep 123 - 'A Funny Strange Feeling'

Join Caroline Wilson and Corrie Perkin for Ep 123 - 'A Funny Strange Feeling'.

Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.

We touch on the success (or not) of our April Challenges and review one of the strangest Easters we've ever experienced. What were the highlights and what did we miss?

Corrie's 'Crush of the Week' is for the ABC whose coverage of the Coronavirus crisis has been outstanding.

In BSF - Caro's just finished American Dirt by Jeanine Cummings and Corrie's been binging The Valhalla Murders on Netflix. We also discuss a few Easter cooking triumps and failures - Caro's Fish Pie was definitely a hit (see David Herbert's recipe below).

In '6 Quick Questions' we celebrate Emma Thompson movies, reminisce about the glorious comedy of The Goodies after the death of Tim Brooke-Taylor from Covid-19 on the weekend and talk home delivery.

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

Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.

Email the show via [email protected].

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

David Herbert's Fish Pie (from The Weekend Australian)

2 cups (500ml) fish stock
500g skinless salmon fillets
500g skinless white fish fillets
300g uncooked peeled prawns
175g frozen peas, defrosted
1 tablespoon chopped chives
1 cup (250ml) white wine
1 cup (250ml) double cream
1 heaped tablespoon cornflour
Topping
1kg new or chat potatoes, halved
500g sweet potatoes, peeled and cut into chunks
3 tablespoons olive oil
Bunch spring onions, chopped
140g cheddar cheese, grated
2 tablespoons chopped chives

Place stock in saucepan and bring to the boil; add fish fillets, simmer gently for 5 minutes. Remove fish with slotted spoon, reserving the stock, and flake into large chunks, removing any bones. Spread into an ovenproof dish with prawns, peas and chives. Bring reserved stock, wine and cream to the boil; remove from heat. Mix cornflour to a paste with 1 tablespoon of water; whisk into sauce. Return to heat and cook, stirring, until thickened. Pour sauce over fish; set aside. Boil all potatoes in salted water until tender.

Drain, then return to pan with olive oil, spring onions and half the cheese and chives. Season, and crush lightly with a fork or potato masher. Spoon potato topping over fish; sprinkle with remaining cheese and chives. Cook for 30-35 minutes in a preheated 190C (fan) oven until topping is golden and the filling is bubbling. Serves 4-6

Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Caroline Wilson and Corrie Perkin for Ep 123 - 'A Funny Strange Feeling'.

Don't Shoot the Messenger is powered by Red Energy. To support the company that supports us - give Red Energy a call on 131 806 or visit their website HERE - for real Aussie energy.

We touch on the success (or not) of our April Challenges and review one of the strangest Easters we've ever experienced. What were the highlights and what did we miss?

Corrie's 'Crush of the Week' is for the ABC whose coverage of the Coronavirus crisis has been outstanding.

In BSF - Caro's just finished American Dirt by Jeanine Cummings and Corrie's been binging The Valhalla Murders on Netflix. We also discuss a few Easter cooking triumps and failures - Caro's Fish Pie was definitely a hit (see David Herbert's recipe below).

In '6 Quick Questions' we celebrate Emma Thompson movies, reminisce about the glorious comedy of The Goodies after the death of Tim Brooke-Taylor from Covid-19 on the weekend and talk home delivery.

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

Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.

Email the show via [email protected].

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

David Herbert's Fish Pie (from The Weekend Australian)

2 cups (500ml) fish stock

500g skinless salmon fillets

500g skinless white fish fillets

300g uncooked peeled prawns

175g frozen peas, defrosted

1 tablespoon chopped chives

1 cup (250ml) white wine

1 cup (250ml) double cream

1 heaped tablespoon cornflour

Topping

1kg new or chat potatoes, halved

500g sweet potatoes, peeled and cut into chunks

3 tablespoons olive oil

Bunch spring onions, chopped

140g cheddar cheese, grated

2 tablespoons chopped chives

Place stock in saucepan and bring to the boil; add fish fillets, simmer gently for 5 minutes. Remove fish with slotted spoon, reserving the stock, and flake into large chunks, removing any bones. Spread into an ovenproof dish with prawns, peas and chives. Bring reserved stock, wine and cream to the boil; remove from heat. Mix cornflour to a paste with 1 tablespoon of water; whisk into sauce. Return to heat and cook, stirring, until thickened. Pour sauce over fish; set aside. Boil all potatoes in salted water until tender.

Drain, then return to pan with olive oil, spring onions and half the cheese and chives. Season, and crush lightly with a fork or potato masher. Spoon potato topping over fish; sprinkle with remaining cheese and chives. Cook for 30-35 minutes in a preheated 190C (fan) oven until topping is golden and the filling is bubbling. Serves 4-6

Learn more about your ad choices. Visit megaphone.fm/adchoices