Join Caroline Wilson and Corrie Perkin for a cup of tea at Caro’s beach house as We start with some New Year’s housekeeping and prepare to cope with post summer holiday blues.
Caro has theories about Bill Shorten’s recent comments on drug use and gives Bernard Tomic and serve for his spiteful feud with Lleyton Hewitt.
Caro and Corrie discuss Kelly O’Dwyer’s announcement that she will leave Federal Parliament and not contest the seat of Higgins at the next election. What now for women in the Liberal party?
Melbourne morning radio is set for a huge shake up, ABC Radio Melbourne’s John Faine has announced he’ll take a step back from the mic next year. There’s quite an interesting list of suggested replacements and Caro thinks she knows just the woman for the job.
Corrie undertakes a Summer holiday review and shares a few tips on how to take that Summer holiday feeling home with you.
Corrie has a ‘Crush of the Week’ thanks to The Interchange Bench - Californian Senator Kamala Harris. www.interchangebench.com.au
BSF
Corrie reports on the Indie Book Awards and a stunning short list (perfect for some book club inspiration - see the list below) or checkout the full list HERE.
Caro’s blending her books and screen this week as she works her way through David Stratton’s ‘101 Marvellous Movies You May Have Missed’, plus Caro shares a simple Annabelle Crabb hot smoked salmon and greens recipe (recipe to below).
Caro’s grumpy about more than just dog poo on the beach and early hot cross buns. 6 Quick Questions leads us down a couple of interesting rabbit holes from Gillette marketing men to men, suspended Aussie cricketers, how old is too old to drive?
Caro’s Good Local Tip is to hit the Op Shops now for bargains while everyone’s in decluttering mode.
Email us feedback@dontshootpod.com.au
A few (but not all) of the Recommendations Ep 69
Counterpart’ on SBS
‘Nanette’ on Netflix
‘Succession’ on HBO
‘The Wizard of Lies’ HBO
‘101 Marvellous Movies You May Have Missed’ by David Stratton
‘The Meyerowitz Stories’ on Netflix
‘Princes at War’ book by Deborah Cadbury
Corrie’s Favourite Podcast – ‘Fortunately by Fi and Jane’ BBC
Indie Book Awards
FICTION SHORTLIST
The Lost Man by Jane Harper (Macmillan Australia)
Shell by Kristina Olsson (Scribner Australia)
The Shepherd's Hut by Tim Winton (Penguin Random House Australia)
Bridge of Clay by Markus Zusak (Picador Australia)
NON-FICTION SHORTLIST
The Land Before Avocado by Richard Glover (ABC Books, HarperCollins Australia)
The Arsonist by Chloe Hooper (Penguin Random House Australia)
Eggshell Skull by Bri Lee (Allen & Unwin)
Any Ordinary Day by Leigh Sales (Penguin Random House Australia)
DEBUT FICTION SHORTLIST
Boy Swallows Universe by Trent Dalton (HarperCollins Australia)
Scrublands by Chris Hammer (Allen & Unwin)
The Tattooist of Auschwitz by Heather Morris (Echo Publishing)
The Nowhere Child by Christian White (Affirm Press)
Hot Smoked Salmon with Pea-Green Salad
From ‘Special Guest’ by Annabel Crabb
1.5kg salmon fillet, skin off
½ cup of salt
½ cup of soft brown sugar
2 large handfuls of smoking chips.
For the salmon. In a non-reactive bowl or container, dissolve the salt and sugar in 1.5litres (6 cups) of water and immerse the salmon. Cover and leave in the fridge to cure for 4 hours or overnight. Soak the smoking chips in water for the same amount of time.
Remove the salmon from the brine and place on a rack and set over a baking tray. Return to the fridge to dry overnight - the drier it gets, the better.
Drain the wood chips and put them in a foil tray (you can make one by scrunching up the sides of a large sheet of foil).
Fire up your barbecue, igniting the grill but leaving the flatplate part switched off. Place your foil container of smoking chips over the heat. Once it starts to smoke (about 10 minutes) place the tray of salmon on the flatplate part (or grill) of the barbecue and close the lid, trapping the smoke and heat inside. Smoke the salmon for about 20 minutes, or until a knife pierced into the flesh reveals that the salmon is cooked, but still moist in the middle. Remove and leave to cool to room temperature
Pea Green Salad
Olive oil for cooking
4 zucchini cut lengthwise into 5mm slices
20 asparagus spears (woody ends snapped off)
500g green beans, topped and tailed
1 head of broccoli, sliced into 1cm wide florets
200g sugar snap peas, trimmed
200g frozen peas
200g pea shoots
Dressing
200g frozen peas, thawed
125g (1/2 cup sour cream)
130 g (1/2 cup of Greek style yoghurt)
60g (1/4 cup) good-quality mayonnaise
1 tablespoon horseradish cream sauce
1 tablespoon finely chopped preserved lemon rind
Large handful of dill fronds
4 spring onions, thinly sliced into rounds
Juice of ½ lemon
Dash of milk to thin, if necessary
For the pea-green salad, lightly oil the zucchini slices and asparagus spears. Sear the vegetables on the barbecue (or on a chargrill pan over medium-high heat) until they are just tender. Remove and refrigerate. Next steam or boil the green beans and broccoli for about 4 minutes, adding sugar snap peas and frozen peas for the final minute. Blanch them all in cold water and drain, then refrigerate.
For the dressing, just use a blender to blitz all of the ingredients until smooth. Taste and season with salt and pepper as required.
Once all the greens are ready, gently toss them all together with the pea shoots, then tip out onto a huge shallow serving platter (use two if you have smaller ones). Flake over the salmon in big chunks. Zigzag the dressing over the top and you’re good to go.
NB – you can purchase pre prepared hot smoked salmon from the supermarket.