Manage episode 221619990 series 2343580
Join Caroline Wilson, Corrie Perkin and writer Jock Serong for Episode 63 – ‘He Appears To Be In It For Nothing But Kicks’.
Jock leads us on an expedition into the wilds of his new novel ‘Preservation’ – a dark tale of survival and horror set in the colonial Australia of 1797.
With a Victorian state election coming up on Saturday we touch on local politics and Corrie calls for all sides of politics to step up and deliver real vision and big picture stuff not the ridiculousness we’ve seen in the campaign so far.
We delve into Jock’s Port Fairy sea change, his jump from a life in the law to that of a full-time writer, father of four and dedicated surfer.
Our thoughts are with Caro’s family this week after the death of her father in law on the weekend, but she pays tribute to Ted Donohoe (one of the funniest sweetest men you’ll ever meet), Ted is her “Crush of the Week”.
Our 'Crush of the Week' is proudly presented by The Interchange Bench.
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For talent so good, you’d wish you could keep them.
In “BSF” Jock’s ‘Preservation’ is our book of the week (you can purchase it HERE) Caro’s been bingeing on the new Netflix thriller ‘The Bodyguard’ and Corrie serves up a cracking mash potato recipe from ‘Simple’ by Yotam Ottolenghi (see recipe below). 'Simple' is available HERE.
This week Corrie is grumpy about wrinkles and Caro has a “Good Local Tip” that she promises will revolutionise your dish washing habits.
In “6 Quick Questions” we get Jock’s thoughts on Shane Warne and his commentary credentials, reminisce on favourite Robert Redford movies, discover what childhood books had a big influence on Jock and he shares his top 3 crime writers (Fyodor Dostoevsky, Robert Gott and Garry Disher).
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AROMATIC OLIVE OIL MASH
(from Yotam Ottolenghi’s ‘Simple’)
I kg Desiree potatoes (Peeled and cut into 3cm pieces)
6 thyme sprigs (5g)
3 mint sprigs (5g)
4 garlic cloves, peeled
1 lemon, finely shave the skin to get 5 strips
100ml olive oil
Salt and black pepper
60ml olive oil
1 garlic clove, crushed
2 tsp thyme leaves, finely chopped
About 8 mint leaves, finely chop to get 2 tsp
1 lemon: finely grate the zest to get 1 tbsp, then juice to get 1 tbsp
- Put the potatoes, thyme sprigs, mint sprigs, garlic, lemon skin and 2 teaspoons of salt into a large saucepan. Cover with enough boiling water to rise 2cm above the potatoes. Simmer gently for about 25 minutes, or until the potatoes are soft enough to mash.
- While the potatoes are boiling, make the topping. Put the oil, garlic, thyme leaves, mint leaves, lemon zest and juice into a small bowl with 1/8 of a teaspoon of salt and a good grind of pepper. Stir to combine and set aside.
- Drain the potatoes into a sieve and set over a large bowl (you’ll use some of the cooking water so don’t throw it away). Pick out the thyme and mint springs, then return to the saucepan (along with the garlic and lemon peel). Use a masher to mash the potatoes, adding 100ml of olive oil and about 140ml of the cooking water slowly as you go, until you get a smooth mash.
- Transfer the mash to a platter and use the back of a spoon to create dips in the surface. Drizzle with the herb and garlic oil topping evenly over and finish with a good grind of black pepper.