The universe conspired against Caro and Corrie being able to get into the podcast studio at the same time this week - so instead we're bringing you our first ever 'Best Of'. 

We get into the Spring Racing spirit with Australian designer Jane Lamerton, snack on Caro's famous Chicken Sandwiches (see recipe below).

Gerard Whateley drops in with a Netfix recommendation that provides some light relief to some of the more hardcore viewing available these days and Corrie reviews 'Home Fire' by Kamila Shamsie which is our first Book Club read on 'The Book Pod. We'll be discussing the book in November on the show. You can purchase it HERE. 

And finally we head back to Episode 19 and one of our most popular guests Caro's Mum Julia Wilson, who had some remarkable memories of the day Harold Holt disappeared. 

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

 

CARO’s CHICKEN SANDWICH RECIPE

You must buy Wonder White bread or any white sandwich loaf.

Boil a whole chicken for about an hour in a pot of water with some pepper corns, parsley, chopped up carrots and celery (whatever you’ve got).  Must use the whole chicken to get the variation in meat flavours and textures.

Once you turn off the chicken – throw in a couple of chicken breasts to cook as the water cools (for about an hour after turning the pot off).

Remove the chicken from the liquid retaining the stock to use later in soups or risotto etc.

Peel the chicken meat from the carcass and remove the skin. Chop up the chicken meat and the breasts (don’t forget to use the brown meat).

Place chopped chicken into a large bowl. Add very finely chopped spring onion, parsley, celery (one or two sticks), tarragon (or substitute with chives). 

Must use whole egg mayonnaise.   Use equal parts mayonnaise to plain greek yoghurt.  Ie if you’re using half a cup of mayo use half a cup of yoghurt too.

If you can afford pine nuts, roast them and add - or you can use toasted almonds.

Use an electric carving knife if possible to remove the crusts.  Cut into little triangles.

Garnish with herbs to serve.

 

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