1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack Team podcast 2 00:00:10,573 --> 00:00:11,693 Speaker 1: from News Talks That Be. 3 00:00:12,653 --> 00:00:16,453 Speaker 2: Now Nicky Works is here with a delicious, hearty sounding 4 00:00:16,493 --> 00:00:17,893 Speaker 2: recipe for us this Saturday morning. 5 00:00:17,893 --> 00:00:21,573 Speaker 3: Ha nikey, Hey, it's so autumnal. This this Jackson is 6 00:00:21,733 --> 00:00:25,333 Speaker 3: so autumnal. And I mean, I don't know about you, 7 00:00:25,773 --> 00:00:28,573 Speaker 3: but it feels as though the year is just about 8 00:00:28,573 --> 00:00:32,693 Speaker 3: to ramp up. Yeah. So I am just on easy, 9 00:00:33,053 --> 00:00:35,973 Speaker 3: fast dinners at the moment, even ones that can be 10 00:00:36,053 --> 00:00:39,733 Speaker 3: frozen if possible and then reheat it. It's crazy. So 11 00:00:39,773 --> 00:00:42,853 Speaker 3: I've had this three times in the last about ten days. 12 00:00:42,893 --> 00:00:47,093 Speaker 3: Oh my god, Saked Nynlocki and Pumpkin, And let me 13 00:00:47,173 --> 00:00:49,813 Speaker 3: tell you and our listeners, it is just so great. 14 00:00:50,853 --> 00:00:54,053 Speaker 3: And it's so easy because I used pre bought Nyoki. 15 00:00:54,253 --> 00:00:58,773 Speaker 3: I know, who knew I would do such a thing. Wow? Really, 16 00:00:58,973 --> 00:01:03,533 Speaker 3: I really economical. It's unbelievably economical. You can buy these 17 00:01:03,573 --> 00:01:05,973 Speaker 3: packs of Yoki. And I tried it last night with 18 00:01:06,053 --> 00:01:08,213 Speaker 3: gluten free because I had a gluten free geest over 19 00:01:08,853 --> 00:01:13,133 Speaker 3: and the gluten freen Yoki was fantastic as well. And honestly, 20 00:01:13,133 --> 00:01:15,893 Speaker 3: about six doll free ninety five a packet and it 21 00:01:15,973 --> 00:01:18,693 Speaker 3: seeds six apparently, so it was just great. So so 22 00:01:18,773 --> 00:01:22,173 Speaker 3: here you got freeze the oven two hundredgrees. I like 23 00:01:22,173 --> 00:01:23,613 Speaker 3: to get it nice and hot with a sand bake. 24 00:01:24,253 --> 00:01:28,093 Speaker 3: I'm using buttonuts because buttonnut and all other pumpkins are 25 00:01:28,093 --> 00:01:32,093 Speaker 3: in at the moment, and I just love pumpkin. Gosh, 26 00:01:32,093 --> 00:01:34,333 Speaker 3: I love pumpkin. And it's it's getting to be a 27 00:01:34,373 --> 00:01:37,253 Speaker 3: bit cheaper. So cut it into large bite sized pieces, 28 00:01:37,573 --> 00:01:39,373 Speaker 3: and then I tossed that with a red onion that 29 00:01:39,373 --> 00:01:41,773 Speaker 3: I've sliced thin ley and half a caps can. Toss 30 00:01:41,773 --> 00:01:43,253 Speaker 3: it in a bit of oil and season it well 31 00:01:43,253 --> 00:01:45,893 Speaker 3: and either fry it off in a pan until those 32 00:01:45,893 --> 00:01:47,613 Speaker 3: sort of onions are started, you know, the sort of 33 00:01:47,613 --> 00:01:50,173 Speaker 3: cooked through or roasted off on a tray in the oven. 34 00:01:50,173 --> 00:01:51,813 Speaker 3: But it takes a bit longer if you do it 35 00:01:51,853 --> 00:01:55,333 Speaker 3: that way. Take a nice big ovenproof dish. This seeds two. 36 00:01:56,653 --> 00:01:59,893 Speaker 3: Whiskin half a cup of cream fresh or sour cream 37 00:01:59,933 --> 00:02:02,813 Speaker 3: with about three quarters of a cup of liquid vegetable 38 00:02:02,813 --> 00:02:05,613 Speaker 3: stock and rosemary. So whenever I've served this dish to people, 39 00:02:05,653 --> 00:02:07,813 Speaker 3: they say, oh, did you make a beeseaml And I say, no, 40 00:02:08,013 --> 00:02:10,373 Speaker 3: I didn't, So you just whisk this. It's a really 41 00:02:10,413 --> 00:02:13,333 Speaker 3: easy kind of sauce. Way to get a nice little 42 00:02:13,333 --> 00:02:16,693 Speaker 3: sauce tumble in your KNOCKI and yoki yoki, I should say, 43 00:02:16,693 --> 00:02:18,413 Speaker 3: And I use about sort of half or a third 44 00:02:18,413 --> 00:02:20,893 Speaker 3: of the packet. You don't do anything to it beforehand, 45 00:02:20,973 --> 00:02:23,253 Speaker 3: to straight out of the packet and into the tray. 46 00:02:23,853 --> 00:02:26,093 Speaker 3: Add a few handfuls of spinach leaves, and then you 47 00:02:26,253 --> 00:02:29,333 Speaker 3: roasted vegetables, toss those all together, and then sprinkle the 48 00:02:29,373 --> 00:02:31,893 Speaker 3: whole lot with I've been using a combo of blue 49 00:02:31,973 --> 00:02:35,613 Speaker 3: cheese and grated cheddar, and then you bake it uncovered 50 00:02:35,653 --> 00:02:38,653 Speaker 3: and all of that for about twenty twenty five minutes, 51 00:02:38,693 --> 00:02:43,493 Speaker 3: and it is beautiful. I think that when we try 52 00:02:43,533 --> 00:02:46,733 Speaker 3: and boil nooky, well sometimes we end up with little 53 00:02:46,813 --> 00:02:50,013 Speaker 3: rubber bullets and they're not as much fun as you'd think. 54 00:02:50,053 --> 00:02:52,373 Speaker 3: But honestly, baking and they just turn out to be 55 00:02:52,453 --> 00:02:57,133 Speaker 3: fluffy and fantastic sounds. So it's really good. It's really good. 56 00:02:57,413 --> 00:02:59,213 Speaker 3: You could put some chopped Dutch eat so in it. 57 00:02:59,533 --> 00:03:01,693 Speaker 3: You put chopped up anything in it. 58 00:03:03,173 --> 00:03:08,773 Speaker 4: NI, come on, that's all right, I am, that's okay, No, no, no. 59 00:03:09,533 --> 00:03:12,373 Speaker 3: No, But it's really really fantastic. And every time I've 60 00:03:12,413 --> 00:03:14,693 Speaker 3: served it to somebody that have thought that I put 61 00:03:14,733 --> 00:03:16,973 Speaker 3: in a lot more effort than I actually did. And 62 00:03:16,573 --> 00:03:18,533 Speaker 3: it's just a good one for when we're starting to 63 00:03:18,533 --> 00:03:20,773 Speaker 3: get a bit but there and when those evenings are 64 00:03:20,773 --> 00:03:22,973 Speaker 3: a little bit cooler, so we preaps feel like something 65 00:03:23,013 --> 00:03:24,013 Speaker 3: just a little bit hearpier. 66 00:03:24,173 --> 00:03:26,893 Speaker 2: What about what about a few little toasted pine nuts 67 00:03:26,893 --> 00:03:27,213 Speaker 2: on top? 68 00:03:28,013 --> 00:03:31,453 Speaker 3: Oh that sounds lovely. So so I was going for economy, 69 00:03:31,453 --> 00:03:33,533 Speaker 3: but look at you. This is the thing. 70 00:03:33,693 --> 00:03:34,413 Speaker 4: Well, this is the thing. 71 00:03:34,453 --> 00:03:36,413 Speaker 2: You can have the economy option, but then you can 72 00:03:36,773 --> 00:03:39,053 Speaker 2: with just a little, you know, a little slighter hand. 73 00:03:39,293 --> 00:03:41,853 Speaker 4: Yeah, exactly, you can out and give the impression. 74 00:03:43,533 --> 00:03:45,653 Speaker 3: Oh yeah, Basil, you could do all of that. 75 00:03:46,173 --> 00:03:46,373 Speaker 2: Hey. 76 00:03:46,493 --> 00:03:49,013 Speaker 3: Now, I also have a quick question for you. I 77 00:03:49,053 --> 00:03:53,133 Speaker 3: am walking the root Booon track. Oh, coming right up? Yeah, 78 00:03:53,453 --> 00:03:55,413 Speaker 3: I want to know you're a tremper. What sort of 79 00:03:55,413 --> 00:03:57,173 Speaker 3: food do you take when you're away on a tramp? 80 00:03:57,253 --> 00:04:00,213 Speaker 3: Do you do the dehydrated or it depends on how 81 00:04:00,213 --> 00:04:00,853 Speaker 3: long I'm going. 82 00:04:01,013 --> 00:04:03,613 Speaker 2: Yeah, I'm not opposed to the dehydrated yeap, So I 83 00:04:03,653 --> 00:04:06,813 Speaker 2: reckon salami is a great option for when you're when 84 00:04:06,813 --> 00:04:09,253 Speaker 2: you're trouping, because at lasts and you don't need to 85 00:04:09,293 --> 00:04:13,133 Speaker 2: worry about stuff. And I'm a big fan of oats, 86 00:04:13,613 --> 00:04:15,733 Speaker 2: so oats in the morning. Yeah yeah, yeah, just like 87 00:04:15,853 --> 00:04:18,613 Speaker 2: porridge to start the day because it's easier to travel, 88 00:04:18,653 --> 00:04:20,813 Speaker 2: A little goes a long way, and that because it's 89 00:04:20,813 --> 00:04:25,013 Speaker 2: low GI you know, so it burns slowly light exactly, 90 00:04:25,693 --> 00:04:25,973 Speaker 2: and you. 91 00:04:25,933 --> 00:04:29,293 Speaker 3: Could actually just soak them the night before yah yeah, 92 00:04:29,333 --> 00:04:31,133 Speaker 3: yeah exactly, and then you've got the birch. You don't 93 00:04:31,133 --> 00:04:33,413 Speaker 3: have to waste that pot in the morning making it 94 00:04:33,813 --> 00:04:34,893 Speaker 3: a teat. Okay, yep. 95 00:04:34,973 --> 00:04:36,933 Speaker 4: So those are my those are my two things. 96 00:04:36,933 --> 00:04:41,293 Speaker 2: But I'm personally not opposed to to the dehydrated option. 97 00:04:42,373 --> 00:04:45,933 Speaker 2: The one thing I would say is that often they often, 98 00:04:46,613 --> 00:04:50,653 Speaker 2: like I feel like I need too, you know, they're 99 00:04:50,693 --> 00:04:53,093 Speaker 2: not sufficient for like one thing that's sufficient. That would 100 00:04:53,093 --> 00:04:55,253 Speaker 2: be my one complaint. The other option, and this is 101 00:04:55,293 --> 00:04:57,533 Speaker 2: a bit of a tame favorite, is you can go 102 00:04:57,573 --> 00:04:59,733 Speaker 2: to the I mean, Rubert might work for but you 103 00:04:59,773 --> 00:05:01,813 Speaker 2: can go to the supermarket and you can get those 104 00:05:02,373 --> 00:05:06,373 Speaker 2: like pre made pastas in a packet that are a 105 00:05:06,373 --> 00:05:08,733 Speaker 2: about three bucks, like a Watti is one or something 106 00:05:08,773 --> 00:05:11,973 Speaker 2: like that. Look, they're not you know, they're not Hawk Cuisine. 107 00:05:11,973 --> 00:05:14,973 Speaker 2: They're not the fanciest thing in the world. But if 108 00:05:14,973 --> 00:05:17,733 Speaker 2: you need quick energy, they go a long way. They're 109 00:05:17,773 --> 00:05:19,693 Speaker 2: really easy to heat up and they go a long way. 110 00:05:19,933 --> 00:05:22,653 Speaker 3: So that's because they're already sort of pre done. 111 00:05:22,813 --> 00:05:25,093 Speaker 2: Yeah, and they're about three bucks honestly, like three dollars 112 00:05:25,213 --> 00:05:25,773 Speaker 2: or something like that. 113 00:05:25,853 --> 00:05:27,573 Speaker 4: So yeah, that could be a smarther little tip. 114 00:05:28,013 --> 00:05:29,773 Speaker 3: I knew you were the person to talk to because 115 00:05:29,813 --> 00:05:31,453 Speaker 3: I know you've done a lot of hiking in your life, 116 00:05:31,453 --> 00:05:35,573 Speaker 3: whereas I am a complete novel. You're going to love it. 117 00:05:35,573 --> 00:05:37,893 Speaker 4: It'll be amazing, specially at this time of year. I 118 00:05:37,933 --> 00:05:39,013 Speaker 4: can't wait to hear it goes. 119 00:05:39,253 --> 00:05:42,693 Speaker 2: Yeah, Okay, look forward. 120 00:05:42,493 --> 00:05:44,853 Speaker 3: To your reporting that your family's gonna love it. 121 00:05:44,853 --> 00:05:47,293 Speaker 2: Too, Right, Okay, we'll make sure that recipe is up 122 00:05:47,333 --> 00:05:49,493 Speaker 2: and available. On the news Talks, he'd be with some 123 00:05:49,613 --> 00:05:53,253 Speaker 2: news talks. Heb dot co dot inz Ford slash Jack. 124 00:05:53,813 --> 00:05:56,933 Speaker 1: For more from Saturday Morning with Jack Tame. Listen live 125 00:05:57,013 --> 00:05:59,853 Speaker 1: to News Talks He'd be from nine am Saturday, or 126 00:05:59,933 --> 00:06:01,773 Speaker 1: follow the podcast on iHeartRadio.