Ep 246 - They Were Barracking for the Story

Join Us for our Podcast Morning Tea – December 14th at 10.15am at our Southbank Studios. Be part of our recording for the morning, meet our special guests, ask Caro and Corrie a few questions and stay for morning tea. Tickets are limited – book your ticket HERE or via this link https://ballparkentertainment.com.au/tickets/dont-shoot-the-messenger-live-meet-greet-with-carro-corrie This week Caro and Corrie discuss the result of the Victorian State election which The Age described as “a reset of the political landscape’. What does the result say about the Murdoch media in Victoria and where to now for the Liberal Party?   In the Cocktail Cabinet for Prince Wine Store we talk prosecco; Borgoemolino prosecco $27 Bellenda Sei Uno Prosecco Metodo Classico Sofie Apertivo – Blood orange and bitters $25 Maidenii Roselle Bitter - $48   Use the promo code MESS at checkout on line or instore for your 10% listener discount. In BSF for Red Energy; Garden Gathered by Helen Leighton and With Nature by Fiona Brockhoff Virgin River on Netflix One Pan Spiced Chicken with Green Olives, Chorizo and Peppers from Around the Table by Julia Busuttil Nishimura (see recipe below or HERE)   In 6 Quick Questions we touch on an alarming report released this week about the Great Barrier Reef , the failure of Gillon McLachlan to promote a successor and the appointment of Jennifer Watt as CEO at North Melbourne, Corrie’s radio appearance on 3MBS, paying to see Santa and bad taste civic Christmas Decorations. Plus this week’s Amazing Fact is about a fascinating historical political saga.   To receive our weekly email which includes recipes SIGN UP HERE. Email the show via [email protected]. One-pan spiced chicken with green olives, chorizo & peppers Serves: 4-6 Prep time: 30 minutes Cooking time: 1 hour Ingredients 850 g bone-in chicken thighs (about 6), skin on sea salt and black pepper 3 tablespoons extra-virgin olive oil 1 onion, diced 4 garlic cloves, roughly chopped 1 red capsicum, finely sliced ½ teaspoon ground cinnamon ½ teaspoon ground cardamom 1 teaspoon sweet smoked paprika 1 cured chorizo, casing removed 1 tablespoon tomato paste 250 g calasparra rice 125 ml (½ cup) dry white wine 500 ml (2 cups) chicken or vegetable stock 3 fresh bay leaves 3 oregano sprigs 100 g pitted green olives chopped parsley leaves to serve lemon wedges, to serve   Method Preheat the oven to 200°C. Season the chicken generously with salt. Warm the olive oil in a large ovenproof frying pan over medium–high heat. Add the chicken, skin-side down, and cook for 2–3 minutes, until the skin is golden. Turn the chicken over and cook for another 1–2 minutes. Remove from the pan and set aside, skin-side up. Reduce the heat to medium–low and add the onion, garlic and capsicum with a pinch of salt. Gently cook for 7–8 minutes, until softened and beginning to colour. Add the spices and crumble in the chorizo. Cook for a further 3–4 minutes, until the chorizo is beginning to colour, then add the tomato paste and rice and stir to coat, allowing the rice to toast for a minute or two. Increase the heat to medium and pour in the wine, scraping the base of the pan to release any caramelised bits. Pour in the chicken or vegetable stock and add the bay leaves and oregano. Stir so that everything is evenly distributed throughout the stock. Season with a little more salt and some pepper. Nestle the chicken thighs back into the pan, skin-side up, then transfer to the oven and cook for 20 minutes. Remove from the oven and scatter in the olives, then return the pan to the oven and cook for a further 10 minutes or until the rice is tender and the chicken is golden and cooked through. Serve with plenty of chopped parsley scattered over the top and lemon wedges on the side.

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