1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack team podcast 2 00:00:10,613 --> 00:00:11,693 Speaker 1: from News Talks at Me. 3 00:00:12,893 --> 00:00:14,573 Speaker 2: If you're looking for something a bit different, this weeke 4 00:00:14,653 --> 00:00:17,133 Speaker 2: hand a little bit of a treat. How cook Nikki 5 00:00:17,173 --> 00:00:19,973 Speaker 2: Wicks has a delicious sounding recipe he killed her. 6 00:00:20,853 --> 00:00:22,213 Speaker 3: Yeah, more in a Jack. 7 00:00:22,493 --> 00:00:26,253 Speaker 2: You know, it has been my pledge to future Jack 8 00:00:26,773 --> 00:00:29,773 Speaker 2: this winter that I'm going to plant a tamarillo tree 9 00:00:29,773 --> 00:00:31,413 Speaker 2: because I don't know what it is about this winter, 10 00:00:31,493 --> 00:00:36,093 Speaker 2: but I have been loving tamarillo's and it's not the 11 00:00:36,133 --> 00:00:38,413 Speaker 2: world's cheapest fruit. Let's be honest. 12 00:00:38,893 --> 00:00:44,973 Speaker 3: I'm just gonna say you found somewhere cheap to drive them? No, No, 13 00:00:45,933 --> 00:00:49,373 Speaker 3: they're expensive, aren't they. I mean I support you in 14 00:00:49,493 --> 00:00:51,653 Speaker 3: grow and trying to grow one. I would have a 15 00:00:51,653 --> 00:00:54,453 Speaker 3: good chat with Linda Helen and if I was you 16 00:00:54,973 --> 00:00:57,533 Speaker 3: really hard to grow. I tried a couple of times, 17 00:00:57,573 --> 00:00:59,733 Speaker 3: and I just they don't love the ones. They're actually 18 00:00:59,773 --> 00:01:02,973 Speaker 3: quite temper from men talk of little little Maybe some 19 00:01:03,013 --> 00:01:05,093 Speaker 3: of our listeners might have some chips for us. 20 00:01:05,373 --> 00:01:08,493 Speaker 2: Yeah, they're worth it. Yeah, But anyway, you have come 21 00:01:08,573 --> 00:01:12,133 Speaker 2: up with it an even more delicious way to consume tamarillos, 22 00:01:12,173 --> 00:01:17,653 Speaker 2: which is perhaps an easier path for the both of us, tamarillo. 23 00:01:17,253 --> 00:01:21,253 Speaker 3: And walnut merengue slice. I mean, I love a slice. 24 00:01:21,413 --> 00:01:23,933 Speaker 3: This is kind of like a Louise cake slasher or 25 00:01:24,013 --> 00:01:26,453 Speaker 3: catron cake. You know where it's got. You've got those layers. 26 00:01:26,893 --> 00:01:28,933 Speaker 3: So first of all, we want to make a little 27 00:01:28,973 --> 00:01:31,253 Speaker 3: really simple. It's not really a jam. It's more like 28 00:01:31,293 --> 00:01:34,253 Speaker 3: a compost. But I've got six to eight large tamarillo. 29 00:01:34,373 --> 00:01:37,173 Speaker 3: You have those and kind of dice the You can 30 00:01:37,173 --> 00:01:38,533 Speaker 3: peel them if you want, but I just kind of 31 00:01:38,533 --> 00:01:40,333 Speaker 3: scoop as much of it as I can out and 32 00:01:40,373 --> 00:01:42,613 Speaker 3: then dice up that flesh, pop that in a little 33 00:01:42,693 --> 00:01:44,853 Speaker 3: pot and similar it with about a quarter of a 34 00:01:44,893 --> 00:01:48,413 Speaker 3: cup of sugar and it'll just start to thicken up 35 00:01:48,453 --> 00:01:50,453 Speaker 3: a little bit. Jack do that for about fifteen minutes, 36 00:01:50,493 --> 00:01:52,773 Speaker 3: is quite good. And then put that aside and cool that. 37 00:01:53,693 --> 00:01:55,333 Speaker 3: Chuck an Ovan one hundred and eighty. I sent to 38 00:01:55,373 --> 00:01:58,413 Speaker 3: always say that before all of my recipes. Occasionally it's higher, 39 00:01:58,453 --> 00:02:01,173 Speaker 3: but not very often. And then I make this in 40 00:02:01,253 --> 00:02:03,413 Speaker 3: kind of a Swiss rollton. So that's about the size 41 00:02:03,413 --> 00:02:05,733 Speaker 3: that you're looking for. We want to make the beautiful 42 00:02:05,733 --> 00:02:08,293 Speaker 3: little based this which is beating one hundred and twenty 43 00:02:08,573 --> 00:02:12,453 Speaker 3: grams of softened butter together with a thood of a 44 00:02:12,493 --> 00:02:15,613 Speaker 3: cup of sugar past sugar I've used in this one 45 00:02:15,813 --> 00:02:18,253 Speaker 3: until that's really light and creamy, and then add in 46 00:02:18,333 --> 00:02:21,253 Speaker 3: we're using two whole eggs with this recipeed, but we've 47 00:02:21,293 --> 00:02:23,813 Speaker 3: separated those, so we're going to add into the base 48 00:02:23,853 --> 00:02:27,293 Speaker 3: the two egg yolks, a good one teaspoon or more 49 00:02:27,293 --> 00:02:30,933 Speaker 3: of vanilla extract, and we just want to beat all 50 00:02:30,973 --> 00:02:33,893 Speaker 3: of that till it's really creamy. Fold in one and 51 00:02:33,933 --> 00:02:36,813 Speaker 3: a half cups of flour and also half a cup 52 00:02:36,933 --> 00:02:40,413 Speaker 3: of walnut meal. It just gives this a beautiful richness 53 00:02:40,453 --> 00:02:43,373 Speaker 3: this slice. And I love the flavor of walnut and 54 00:02:43,413 --> 00:02:47,013 Speaker 3: tamaillos together, they just wick it. If you don't have 55 00:02:47,053 --> 00:02:49,173 Speaker 3: walnut meal, but after listening to this you want to 56 00:02:49,173 --> 00:02:51,373 Speaker 3: make it, and you do have ground almonds, you would 57 00:02:51,413 --> 00:02:54,653 Speaker 3: use those as well. That's absolutely fine. A good teaspoon 58 00:02:54,653 --> 00:02:57,453 Speaker 3: of baking powder and stir all of that until it 59 00:02:57,493 --> 00:02:59,693 Speaker 3: starts to come together, and then tumble the mixed chat. 60 00:02:59,693 --> 00:03:02,333 Speaker 3: At this stage it's kind of clumpy, it's kind of crummy. 61 00:03:03,133 --> 00:03:05,293 Speaker 3: Tip it into your tin and then press it out 62 00:03:05,333 --> 00:03:09,093 Speaker 3: really evenly and chill that for ten minutes. Once that's 63 00:03:09,133 --> 00:03:12,293 Speaker 3: been chilled. You can spread your tamor lood jam over that, 64 00:03:12,453 --> 00:03:15,373 Speaker 3: and then we make this lovely little light meringue topping. 65 00:03:16,093 --> 00:03:17,893 Speaker 3: Beat your egg whites. You've got two of those left 66 00:03:17,933 --> 00:03:20,333 Speaker 3: over from the yolks, obviously, beat them till they kind 67 00:03:20,333 --> 00:03:22,693 Speaker 3: of foamy. Then gradually add in half a cup of 68 00:03:22,733 --> 00:03:25,373 Speaker 3: cast of sugar, maybe a pinch of salt there kind 69 00:03:25,373 --> 00:03:28,693 Speaker 3: of helps you at your egg whites sometimes, and bake 70 00:03:28,773 --> 00:03:30,973 Speaker 3: the and sorry, and beat that until the sugar is 71 00:03:31,053 --> 00:03:33,613 Speaker 3: kind of dissolved. It started to go glossy and they 72 00:03:33,653 --> 00:03:36,373 Speaker 3: are kind of soft peaks forming. Fold in half a 73 00:03:36,413 --> 00:03:40,013 Speaker 3: cup of coconut coconut and tamarillo jack. Oh my gosh, 74 00:03:40,013 --> 00:03:43,213 Speaker 3: they're American marriage made in heaven, and spread and dollop 75 00:03:43,253 --> 00:03:45,573 Speaker 3: that over the jam, and then bake it for thirty 76 00:03:45,573 --> 00:03:48,213 Speaker 3: to thirty five minutes until the merangue goes kind of 77 00:03:48,293 --> 00:03:52,133 Speaker 3: light brown. It's crisped up cool that. I think it's 78 00:03:52,173 --> 00:03:53,973 Speaker 3: better cooled. I don't think you want to be eating 79 00:03:54,013 --> 00:03:57,493 Speaker 3: this warm. Put it out on a wire rack and 80 00:03:57,733 --> 00:03:59,653 Speaker 3: you know, the whole tin, and then cut it into 81 00:03:59,693 --> 00:04:03,653 Speaker 3: squares once it's cold, and it is so delicious nice. 82 00:04:03,933 --> 00:04:06,013 Speaker 3: A little cup of coffee. Oh my god, it's good. 83 00:04:06,653 --> 00:04:08,413 Speaker 3: The tartness of the tamarillos in there. 84 00:04:08,573 --> 00:04:12,093 Speaker 2: Yeah, that's the thing. The tartness is what makes them exceptional. 85 00:04:12,133 --> 00:04:14,733 Speaker 2: But then obviously the sweetness coming through as well. So 86 00:04:15,373 --> 00:04:17,533 Speaker 2: I don't know that I have ever cooked with walnut 87 00:04:17,613 --> 00:04:19,973 Speaker 2: meal before. I know it's only half a cup, So 88 00:04:20,133 --> 00:04:22,613 Speaker 2: you've got you've got one half cups of flour, half 89 00:04:22,653 --> 00:04:24,773 Speaker 2: a cup of walnut half a cup of walnut meal. 90 00:04:25,053 --> 00:04:26,653 Speaker 2: You know that I love my arm and meal, not 91 00:04:26,693 --> 00:04:28,613 Speaker 2: because I'm gluten free or anything, but because I think 92 00:04:28,653 --> 00:04:32,773 Speaker 2: it adds a real richness. So how difficult is it 93 00:04:32,813 --> 00:04:34,093 Speaker 2: to cook with walnut meal? 94 00:04:34,213 --> 00:04:34,413 Speaker 3: Is it? 95 00:04:34,453 --> 00:04:34,573 Speaker 1: Just? 96 00:04:34,573 --> 00:04:35,933 Speaker 2: Can you do? Like for lights? 97 00:04:36,813 --> 00:04:39,733 Speaker 3: Light? For light, take half a cup of walnuts, pop 98 00:04:39,773 --> 00:04:41,693 Speaker 3: them through your blender or your food process, and you 99 00:04:41,733 --> 00:04:44,213 Speaker 3: want them to kind of go down, not to a 100 00:04:44,253 --> 00:04:46,533 Speaker 3: powder obviously, back to about you know, you chop them 101 00:04:46,573 --> 00:04:49,693 Speaker 3: finally and it'll make you half a cup of walnuts 102 00:04:49,733 --> 00:04:53,093 Speaker 3: will make roughly half a cup of walnut meal. You 103 00:04:53,133 --> 00:04:55,413 Speaker 3: can't buy walnutmeal. I think you do have to make it. 104 00:04:55,453 --> 00:04:58,893 Speaker 3: So thanks for you know, leading me on to explain that. 105 00:04:59,173 --> 00:05:01,613 Speaker 3: So I love it. It's got I mean, walnuts have 106 00:05:01,653 --> 00:05:04,413 Speaker 3: got a much more distinct flavor than almond meal really, 107 00:05:04,453 --> 00:05:07,853 Speaker 3: so get that really almost almost a bitterness. Again, it's 108 00:05:07,893 --> 00:05:10,133 Speaker 3: great with our tamarillo. And what I would say to 109 00:05:10,173 --> 00:05:13,053 Speaker 3: anyone listening to Jack who doesn't like tamoralists, because believe 110 00:05:13,053 --> 00:05:16,133 Speaker 3: it or not, there are people out there. They are tarts. 111 00:05:16,413 --> 00:05:18,853 Speaker 3: They are a bit of stringent once. 112 00:05:18,653 --> 00:05:22,253 Speaker 2: You cook them totally. Yeah, it really. 113 00:05:22,133 --> 00:05:24,813 Speaker 3: Rounds out that flavor. So I poached some this week 114 00:05:24,853 --> 00:05:26,453 Speaker 3: as well and had them with some custards. 115 00:05:26,533 --> 00:05:28,693 Speaker 2: See that's that's how I would have them too, Like 116 00:05:28,773 --> 00:05:30,453 Speaker 2: poach with a bit of custard or like a bit 117 00:05:30,453 --> 00:05:32,733 Speaker 2: of ice cream as well. So you've got that, you know, 118 00:05:32,773 --> 00:05:35,973 Speaker 2: the tartness offset by the sweetness. I'm into it. So 119 00:05:36,053 --> 00:05:39,893 Speaker 2: one last walnut meal question is is it sweet compared 120 00:05:39,893 --> 00:05:41,373 Speaker 2: to alm and meal, because you know how almond meal 121 00:05:41,413 --> 00:05:43,813 Speaker 2: is quite dry. I just imagine I feel like, I 122 00:05:43,853 --> 00:05:45,413 Speaker 2: don't know what it is, but I feel that walnuts 123 00:05:45,453 --> 00:05:47,053 Speaker 2: maybe have slightly more moisture in them. 124 00:05:47,613 --> 00:05:50,973 Speaker 3: Oh that's interesting. No, not not, I don't think it is. Mean. 125 00:05:51,093 --> 00:05:53,453 Speaker 3: I mean, your almond meal is probably quite dry because 126 00:05:53,493 --> 00:05:56,853 Speaker 3: it's been taken down to the almond meal agent gone 127 00:05:56,893 --> 00:05:59,333 Speaker 3: put in a packet yeah, yeah, almond meal. You're right, 128 00:05:59,373 --> 00:06:00,933 Speaker 3: there might be a bit more moistured in, but nothing 129 00:06:00,973 --> 00:06:03,013 Speaker 3: to worry about it. She could plump together once you've 130 00:06:03,013 --> 00:06:05,333 Speaker 3: blended it. It should be nice and loose and fantastic 131 00:06:05,333 --> 00:06:08,573 Speaker 3: and it'll just give this a lovely little flavor. So yeah, 132 00:06:08,813 --> 00:06:10,733 Speaker 3: do make it. It's a really good one. 133 00:06:10,893 --> 00:06:13,253 Speaker 2: Yeah, it sounds extraordinary. Thank you so much, Nicki, you're 134 00:06:13,293 --> 00:06:14,653 Speaker 2: really looking forward to making that at home. 135 00:06:14,933 --> 00:06:15,133 Speaker 3: Yay. 136 00:06:16,133 --> 00:06:19,253 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 137 00:06:19,333 --> 00:06:22,133 Speaker 1: to News Talks ed B from nine am Saturday, or 138 00:06:22,213 --> 00:06:24,133 Speaker 1: follow the podcast on iHeartRadio.