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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.

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Speaker 2: A'd be yeah, cook Asnicky work since he's here with

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Speaker 2: us this morning. Good morning, Yes.

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Speaker 3: Good morning Jack. Have you it's been a week.

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Speaker 2: It has been a week. Indeed, have you been hitting

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Speaker 2: the fresh corn this season?

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Speaker 3: Oh? Look, I really have, but only really recently, when

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Speaker 3: I heard myself say last week to our listeners, before

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Speaker 3: you know it, corn will be out to get in

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Speaker 3: there sort of thing. And honestly, I had a cob

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Speaker 3: last night with a friend and I just steamed them.

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Speaker 3: And I just steamed these beautiful fresh cobs and then

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Speaker 3: we had them with melted butter and grated parmesan and

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Speaker 3: chili flakes, and honestly, we were both just sitting there going,

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Speaker 3: this is amazing, so good right when.

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Speaker 2: It's like, you know it like truly bursts with sweetness.

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Speaker 3: Yeah, it really is. Yeah, I know. Well, at least

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Speaker 3: one of your boys is old enough to enjoy them.

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Speaker 2: Yes, that's true. Although if we mash up a little bit,

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Speaker 2: I'm sure that oh he's getting he's getting into everything

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Speaker 2: anything that's a bit sweet as well. He's i think,

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Speaker 2: unfortunately inherited my tastes, so yeah, do it as well.

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Speaker 2: But this sounds like a real comfort recipe this morning.

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Speaker 2: You're elevating mac and cheese to mac and Cory.

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Speaker 3: Look, I really am. I'm sort of elevating it and

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Speaker 3: lightening it up too, because I was never a huge

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Speaker 3: fan of that sort of gluggy kind of mac and cheese.

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Speaker 3: I would make it sometimes and I was always disappointed.

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Speaker 3: I'd have it out at some of those diners and

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Speaker 3: things in the States, and it was always just a

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Speaker 3: bit gluggy for me. So look I am, I'm lightning

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Speaker 3: it up here. And the reason in the ways that

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Speaker 3: I lighten it up are two things. So this is

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Speaker 3: going to serve too easily. You could double it triple

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Speaker 3: at whatever, two hundred grams of large hold pasta or

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Speaker 3: pasta shells, but you don't want to use the little

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Speaker 3: tight macaroni elbows. I think that's your biggest mistake, surprisingly,

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Speaker 3: because then it becomes all about the pasta. Was you

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Speaker 3: use the large old ones like Rigatonni or something like that,

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Speaker 3: and you just get all this filling in them kind

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Speaker 3: of thing as as it bakes. That's great. And I

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Speaker 3: also use stock in stock and milk, not just all

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Speaker 3: milk in there. So I cooked the pasta obviously, lots

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Speaker 3: of well salted boiling water until just al dante, and

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Speaker 3: then reserve a cup of the pasta water when you

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Speaker 3: drain that, because we're going to use some of that

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Speaker 3: in our white sauce, our cheese sauce. Melts and butter

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Speaker 3: and a saucepan, nice bog saucepan and saute and onion

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Speaker 3: until it's beautiful and soft. You could add garlic if

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Speaker 3: you wanted at this point. You could do leaks if

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Speaker 3: they were in season, add two or three rashes of

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Speaker 3: chopped up bacon. Fry that for three to four minutes

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Speaker 3: a game. We've got flavor. You can leave that out

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Speaker 3: if you want. You could replace it with little bits

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Speaker 3: of sausage. Is quite lovely as well. And then so

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Speaker 3: you are speaking, my leg, I love it.

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Speaker 1: That's great.

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Speaker 3: Yes, that's a great idea. And then take that out

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Speaker 3: with a slotted spoon. So you've left all those fats

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Speaker 3: in a saucepan and just set those at that onion

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Speaker 3: and the or bacon aside. Now you're you going to

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Speaker 3: make a cheese sauce in the same pan. You don't

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Speaker 3: in the same pot. You don't have to wash all

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Speaker 3: that melts and butter. I use about sixty grams of

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Speaker 3: butter and then three big taboons of plain flour. Steer

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Speaker 3: that to sort of make a paste, and then add

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Speaker 3: two hundred and fifty meals of milk. You could sort

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Speaker 3: of do it in two lots if you like. I

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Speaker 3: love to put in a good tablespoon of mustard. Powder

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Speaker 3: is a real key here. You could use whole grain

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Speaker 3: mustard if you wanted. A bay leaf's a lovely idea.

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Speaker 3: Gives a lovely bay sort of you know, bass flavor.

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Speaker 3: A half teaspoons of salt and pepper. Steer that until

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Speaker 3: you've got a lovely kind of thick, thick sauce. Pour

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Speaker 3: in the rest of the milk so that brings you

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Speaker 3: up to you know, two hundred and fifty meals. Pour

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Speaker 3: in some stock, about one hundred meals of liquid stock

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Speaker 3: if you've got it, and steer that so that you've

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Speaker 3: got this lovely, cheap sort of sauce at the stage

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Speaker 3: that's not quite cheesy yet. Cook it for about ten

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Speaker 3: minutes too jacked, and people often don't cook it enough

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Speaker 3: so you can still taste the flour. But really cook

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Speaker 3: that down and then whiskin enough of the pasta water

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Speaker 3: at this stage so that you've got a pouring cream

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Speaker 3: consistency that's quite thick. But you don't want to thick

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Speaker 3: bechamel because that ends up to be glug at the

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Speaker 3: other end. Because now we're going to stir in a

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Speaker 3: whole lot of cheese, about one hundred to one hundred

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Speaker 3: and fifty grams of grated cheese. You could use cheddar, parmesan, guiere, crumble, blue,

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Speaker 3: whatever you've got. Really throw it in there, and of

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Speaker 3: course cheese will melt, but it will also stiffen up

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Speaker 3: the sauce as well. And then I stir in a

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Speaker 3: lovely big cup of chopped spinach leaves and a lovely

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Speaker 3: big cup of corn kernels at the stage they can

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Speaker 3: just be fresh cut off the cob. And then we're

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Speaker 3: going to bake this. You know, mix that all of

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Speaker 3: that together. Put your cooked pasta in there, cook your onion,

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Speaker 3: your bacon or cherrizza back in there, and then stir it.

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Speaker 3: Also it's really well combined. Put it in a lovely

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Speaker 3: big ovenproof dish. Sprinkle over some bread crumbs, maybe some

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Speaker 3: extra cheese at this point, and bake for twenty or

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Speaker 3: twenty five minutes, and you've got something that is really

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Speaker 3: kind of much looser than you would imagine, and really

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Speaker 3: light and beautiful and fresh for our season and real

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Speaker 3: comfort food, which I think is what many around country

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Speaker 3: and eating right now.

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Speaker 2: So what is it about that actually allows it to

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Speaker 2: be so light compared to you know, some of you

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Speaker 2: more really stodgy traditional matha cheese.

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Speaker 3: I think people make the sauce way too thick. So

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Speaker 3: that's what happens. So when I say pouring cream consistency,

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Speaker 3: people will think, oh, that's weighting thin. And the first person,

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Speaker 3: my darling friend Fiona, who showed me this how she

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Speaker 3: made it, I was thinking, oh, Fiona, that's way too

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Speaker 3: thin that sauce. But once you've dded the cheese, and

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Speaker 3: then once you've also baked it off and you've got

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Speaker 3: some more of those starches coming out of the pasta,

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Speaker 3: you really get this beautiful, creamy creaminess. And I also

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Speaker 3: like using stock, not just milk, because I find the

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Speaker 3: milkiness is just a bit much, you know. But you know,

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Speaker 3: I really took your point about needing to experience something

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Speaker 3: this morning, and you know, my take on that is

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Speaker 3: having been through a natural disaster with Gabrielle down here,

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Speaker 3: I was always an empathetic person. Used to watch the

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Speaker 3: news and watch Queenstown flood and used to go, oh, dear,

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Speaker 3: poor things. Once you've been through it, you just get

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Speaker 3: chills every time happens, because you go, we know what

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Speaker 3: this is like, and it's it's really tough. So look,

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Speaker 3: if you're in a position to take a big part

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Speaker 3: of this, a big you know, dish of this across

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Speaker 3: to some neighbors who you think might need it now,

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Speaker 3: because everyone's I think.

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Speaker 2: Is a great feeling this. Yeah, yeah, it's a great comfort. Hey,

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Speaker 2: thank you so much, NICKI very soon our Cocknicky works.

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Speaker 2: That recipe of course, will be on News Talks hedb

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Speaker 2: dot co dot nz.

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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 he'd be from nine am Saturday, or

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