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Speaker 1: You're listening to the Saturday Morning with Jack team podcast

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Speaker 1: from News Talks at me.

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Speaker 2: I know that our cook, Nicki Weiks will be much

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Speaker 2: less cynical about ray Gun's breakout performance at the Olympic

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Speaker 2: Games and her subsequent in for me, good morning.

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Speaker 3: Good morning ray guns Gun.

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Speaker 2: I mean, yeah, whatever, that's the spirit.

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Speaker 3: I still enjoyed watching that. I watched. I watched Nadia Komenichi.

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Speaker 3: Oh yeah, he is banging a stick on the ground

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Speaker 3: and that was just fantastic. That was a bit of

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Speaker 3: a highlight.

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Speaker 2: But anyway, hey, we're talking about this morning, which is great,

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Speaker 2: very timely, because I got home last night late from work.

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Speaker 2: Friday was always a mession for me. Got home from work,

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Speaker 2: was freezing cold. We had nothing in the house, or

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Speaker 2: at least I thought we had nothing, because we had

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Speaker 2: a couple of cancer lentils. I had about a third

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Speaker 2: a stick of charrizzo, a little bit of a couple

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Speaker 2: of a couple of spices, a little bit of garlic.

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Speaker 2: Bob's your uncle delicious. The thing with lents is you

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Speaker 2: can just turn a meal out on nothing. Yeah but

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Speaker 2: you can, you really can.

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Speaker 3: And yeah, and look, I just love to hear that

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Speaker 3: because that is a pantry staple used well. And we

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Speaker 3: often think, oh, we've got nothing in the house, what

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Speaker 3: rubbish we have. We've got plenty. We're holding stock, as

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Speaker 3: I say, people with our cans and that, and I

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Speaker 3: think legoms, chickpeas, you know, all those sort of things

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Speaker 3: are just you know, the beans and all that kind

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Speaker 3: of thing are fantastic. Lentils they've got a bit of

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Speaker 3: a bad rap. I love them to bits, and you're right,

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Speaker 3: they make a really satisfying meal, packedful of protein, packedful

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Speaker 3: of amino acids that our body needs. So let's face it,

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Speaker 3: we are not talking about these being an option in

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Speaker 3: your diet. They're actually necessary. Not eating some beans, some chickpeas,

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Speaker 3: frozen peas they count, or lentils, your body's actually not

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Speaker 3: getting something that it really needs every single week. So

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Speaker 3: it's like not drinking water.

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Speaker 2: You wouldn't tame of it.

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Speaker 3: But look, I've got a roastby chicken and lentils and

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Speaker 3: this is just an absolutely beautiful dish. It's it's just

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Speaker 3: to stand by in my house. Look, I've scaled this

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Speaker 3: up a bit to serve about four people, and it

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Speaker 3: takes a whole tin of lentoyx, because sometimes it's a

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Speaker 3: pain to have half a tin lentace digging around. I

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Speaker 3: hate some oil in a and a saucepan, and I

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Speaker 3: brown the chicken. I add into the and then I

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Speaker 3: can take the chicken out if you like. And then

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Speaker 3: you know, if you want to brown the onions and

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Speaker 3: carrots without it, or if your pot's big enough, you

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Speaker 3: can cram it all in there. One large onion chopped,

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Speaker 3: one large carrot chopped, a nice big sprig of rosemary.

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Speaker 3: You could use time as well. In this saute that

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Speaker 3: all for about two or three minutes, and then pour

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Speaker 3: in about a cup of stock. You can even use water.

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Speaker 3: Jack doesn't matter a bit. The next option, the next

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Speaker 3: little ingredient the pomegranate molasses. You might go, I haven't

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Speaker 3: got that. It's got a sweetness, it's got a tag

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Speaker 3: to it. So if you don't have any pomegran granite molasses,

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Speaker 3: I'm gonna say, why not put a squeeze of lemon

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Speaker 3: juice and half a teaspoon of brown sugar. That'll get

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Speaker 3: you there. I mean, you know it's different, but it'll

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Speaker 3: kind of give you the same notes if you like.

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Speaker 3: I'm using two tablespoons of pomegranate molasses. I cover that

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Speaker 3: pot and then I sim it for about twenty twenty

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Speaker 3: five minutes. The chicken should be cooked through. I use

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Speaker 3: drums for this. I love the sort of the succulentness

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Speaker 3: of that bone, the bone and skin on, all that

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Speaker 3: sort of thing. When that chicken looks like it's cooked.

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Speaker 3: Add in your lentils. You can drain those off beforehand,

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Speaker 3: I think is a good idea. Otherwise, that gelatinous kind

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Speaker 3: of liquid around it. I don't love that, So add

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Speaker 3: in your drained lentils similar with the lid off for

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Speaker 3: five or ten minutes.

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Speaker 2: That will just reduce it a little bit.

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Speaker 3: Taste it, season it with a bit of salt and pepper,

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Speaker 3: Serve it with a salad, Serve it on its own,

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Speaker 3: garnish it with some parsley. It's amazing, Jack, It's such

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Speaker 3: a beautiful dish, and a really lovely one for these

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Speaker 3: sort of not quite so cold but still sort of

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Speaker 3: cozy nights.

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Speaker 2: Yeah, yeah, cozy. That's a good way to put it,

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Speaker 2: a cozy night in Yeahndelini.

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Speaker 3: Beans you can use. You can use those there. I've

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Speaker 3: also done this where I've swapped out the pomegranate molasses

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Speaker 3: and the rosemen and still lots of greater ginger and

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Speaker 3: some soy sauce in there, and then you've got a

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Speaker 3: kind of more of an Asian style and it's just

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Speaker 3: as beautiful.

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Speaker 2: Oh yeah, okay, Yeah, that's the thing. It's quite versatile.

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Speaker 2: You can actually just change the you can just change

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Speaker 2: a couple of little ingredients there, and you get quite

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Speaker 2: quite a different flavor profile. Absolutely, I've said it once,

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Speaker 2: I've said it thrice. I'll say it every time you're

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Speaker 2: on the show. Any recipe with pomegranate molasses gets the

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Speaker 2: jack Tame seal of approval.

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Speaker 1: Oh I love it.

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Speaker 3: I thought you were going to say you get flooded

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Speaker 3: with texts and emails.

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Speaker 1: We were going, oh that ingredient.

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Speaker 3: We bought it once and we never use it again.

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Speaker 3: I use it with everything. You must be the same

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Speaker 3: addressing on ice cream. It's just throw it at a

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Speaker 3: stew It's it's a magic.

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Speaker 2: It's what makes a ling ling, isn't it. And I

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Speaker 2: just feel like, yeah, very good, all right, you take

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Speaker 2: care and we will catch again. Very so thank you

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Speaker 2: so much. Nicki Necki works there, our cook with her

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Speaker 2: recipe for this week that Rosemary chicken and length of

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Speaker 2: recipe will be up on the News Talks He'd be website.

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Speaker 2: If you're wanting to cook along at home, have a

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Speaker 2: cozy night in this evening, perhaps you're gonna sit down

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Speaker 2: listen to Elliot Smith's Call is the All Black Take

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Speaker 2: on Los Pumas at Eden Park at seven o'clock tonight.

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Speaker 2: The best way to get their recipe is just to

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Speaker 2: go to Newstalk ZEDB dot co, dot inz, forward slash

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Speaker 2: Jack

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Speaker 1: For more From Saturday Morning with Jack Tame, Listen live

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Speaker 1: to News Talks dB from nine am Saturday, or follow

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Speaker 1: the podcast on iHeartRadio