Ep 264 - Floating on a Cloud of Relief

Join Caroline Wilson and Corrie Perkin for Ep 264 - Floating on a Cloud of Relief This podcast is proudly supported by Red Energy - Awarded Australia's most trusted energy provider by Canstar three times. Isn't it time you switched to Red? Head to www.redenergy.com.au SHOW NOTES Thanks to everyone who joined us at our Live Podcast for Red Energy last week at the Sorrento RSL and to all of the poddies who attended the Sorrento Writer's Festival on the weekend. It's been a big week of AFL news - Caro and Corrie discuss the granting of the 19th licence to a Tasmanian team after decades of campaigning. How will the finances work and where will the players come from? Plus we discuss the appointment of Andrew Dillon as the new CEO of the AFL, the mood at AFL House and the legacy of Gillon McLachlan. In the Cocktail Cabinet for Prince Wine Store, Myles Thompson joins us with a couple of Southern Rhone wine recommendations; Domaine Font de Courtedune Cotes du Rhone Village VV 2021 Delas Cote du Rhone Saint Esprit 2021 Use the promo code MESS at www.princewinestore.com.au or instore for your 10% listener discount. BSF for Red Energy The Rose Boys by Peter Rose The Paper Boy (movie on SBS on Demand) The Chant of Jimmy Blacksmith The Castle Coronation Chicken (see recipe below or HERE) Caro's Grumpy about Richard Goyder's casual comments at the CEO appointment press conference earlier in the week. In 6 Quick Questions Caro and Corrie touch on some of their highlights from the Sorrento Writer's Festival. Email [email protected] or join us on Instagram or Facebook.   This podcast is produced by Corrie Perkin and Caroline Wilson and produced, engineered and edited by Jane Nield for SEN.   CORONATION CHICKEN The recipe given below serves eight persons and is from The Constance Spry Cookery Book by Constance Spry & Rosemary Hume (1956) Ingredients ·      6 tbsp Hellmann's Real Mayonnaise ·      2-3 tsp mild curry powder, to taste ·      ½ tsp ground cinnamon ·      2 tbsp mango chutney ·      1-3 tbsp sultanas, or to taste ·      500g shredded cooked chicken Method ·      STEP 1 Mix the Hellmann's Real Mayonnaise, curry powder, cinnamon, chutney and sultanas together and season with black pepper. ·      STEP 2 Add the shredded chicken and stir to coat in the sauce. Stir in 2 tbsp water to loosen if needed, then season and serve as desired.  

There are no comments yet.

Please log in to write the first comment.