Join Caroline Wilson and Corrie Perkin for Ep 260 - Doesn't Saying Sorry Work Wonders

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SHOW NOTES

LIVE PODCAST EVENT thanks to Red Energy.

Join us at the Sorrento RSL on Wednesday 26 April between 5pm - 7pm for a live podcast recording. Book your tickets now via the link HERE and https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie-jdgyj

This week on the podcast we discuss PM Anthony Albanese’s apology to Vietnam Veterans for the poor treatment and lack of acknowledgement they received when they returned from service.

Plus Caro has an update for us on Gillon McLachlan’s replacement and thoughts on what happens to an organisation when the boss stays too long.

In The Cocktail Cabinet for Prince Wine Store Myles Thomspon suggests some great pairings for Easter dining including;

Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount.

In BSF for Red Energy’

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This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.

One Tray Chicken

6 chicken thighs, bone in, skin on

500g kipfler potatoes, peeled and chopped into roughly 2 cm pieces

500g cherry tomatoes, left whole

½ cup green olives in brine, pitted and halved

¼ cup of olive brine

½ cup capers in vinegar, drained

4 garlic cloves, lightly smashed

½ lemon – halved, then finely sliced, skin, flesh and all

½ cup fresh oregano, leaves picked

Salt flakes, freshly ground pepper

4 tablespoons red wine vinegar

Preheat over the 200C, in a large deep sided baking dish add potatoes, cherry tomatoes, olives along with their brine, capers, garlic cloves and lemon slices. Place your chicken pieces on top.

Using a mortar and pestle (or small food processor), smash together your oregano leaves with a generous pinch of salt. You’re looking to create a chunky paste. Stir in olive oil and vinegar. Drizzle your oregano oil all over the tray bake and massage it into the chicken pieces. Snuggle the chicken, skin side up, on top of everything. Season with extra salt and pepper. Bake in the oven for 40-50minutes or until golden, bubbling, juicy and irresistible.