After a few weeks away from the microphones Caroline Wilson and Corrie Perkin bring you Episode 68 of the Don't Shoot The Messenger Podcast. 

Join them at Corrie’s kitchen table for a Christmas de-brief, a reassessment of New Year’s resoluotions, and predictions for what some of the biggest election issues of the year might be (have you got your superannuation sorted?).

A Few Recommendations from Ep 68

Screen

‘The Wife’ starring Glenn Close

‘Mary Poppins Returns’ in cinemas now

'Bodygaurd' on Netflix 

Books

‘Transcription’ by Kate Atkinson (available here)

‘All Among the Barley’ – Melissa Harrison (available here)

'Boy Swallows Universe' - Trent Dalton (available here) 

 

Thanks to our sponsor The Interchange Bench www.interchangebench.com.au

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Donatella’s Chicken Cacciatore by Nina Parker

SERVES 8

8 free-range chicken thighs

5 garlic cloves, diced

2 banana shallots, thinly sliced

40g each pitted black and pitted green olives

400g tinned plum tomatoes

1 tbsp tomato purée

1 glass of red wine

4 anchovy fillets

100ml chicken stock

800g tinned chickpeas

2 leeks, roughly chopped

1 tsp ground cumin

1 tsp ground turmeric

1 tbsp extra virgin olive oil

sea salt and freshly ground black pepper

finely grated zest and juice of 1 lemon

a handful of chopped flat-leaf parsley

Preheat the oven to 190C/375F/gas 5 and have ready a large baking tray. Put the chicken thighs in the tray, skin-side up, along with the remaining ingredients except the lemon zest and juice and parsley, and season.

Roast the chicken for about 20 minutes, then remove it from the oven, mix everything around and turn the chicken over so it is skin-side down. Return to the oven for a further 20 minutes. 

If the chicken thighs need a bit more crisping up, place them under a hot grill for 4-5 minutes. 

Serve immediately with the lemon zest and juice, and a scattering of parsley.

Caro’s Pork Neck Roast

Buy a good neck of pork with the crackling on.

Leave in the fridge uncovered for 24 hours before cooking so it drys out.

Rub with olive oil, crushed fennel seeds and salt

Pre heat your oven to 220 degrees and cook on High for around 20minutes to get the crackling really going.

Quarter several apples and surround the roast with them. Turn down to 180 and cook for an hour or so.

Make a gravy from the pan juices and serve with the apples.

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