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

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Speaker 1: from News Talks.

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Speaker 2: Be time to catch up with our cook, Nikki Wicks.

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Speaker 2: Who's with us this morning, Kilda?

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Speaker 3: Yeah, good morning Jack.

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Speaker 2: How are you? I'm very well? Thank you? You are?

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Speaker 2: You are at an almighty celebration, an unrivaled celebration today.

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Speaker 2: You are at meat Stock.

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Speaker 3: I'm at moot Stock. More of them. I'm probably, to

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Speaker 3: be honest, more of a Woodstock girl, but I am

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Speaker 3: at meat Stock. It's a huge celebration that they have.

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Speaker 3: This is the second year in New Zealand, down in

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Speaker 3: Mystery Creek down here by Hamilton, and a huge celebration

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Speaker 3: of barbecue culture, live music, butchery schools, a whole lot.

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Speaker 3: And it's hilarious because there's all these pitmasters. But I'm

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Speaker 3: actually down here with a crew from cross Ray Barbecues,

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Speaker 3: which are infra red gas bed bar and so it's

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Speaker 3: kind of I wouldn't say I'm a pariah there. That

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Speaker 3: would be too strong, right, But I've got all of

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Speaker 3: these sort of the boys who are throwing, you know,

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Speaker 3: all sorts of things on their.

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Speaker 2: Butt on the fire.

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Speaker 3: I'm popping on the gas.

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Speaker 1: Yeah, but I'll tell you what.

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Speaker 3: They were very impressed with myself, my chocolate self sourcing

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Speaker 3: thing that I cracked out yesterday.

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Speaker 2: You go, so it just add of interest. Well, what

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Speaker 2: what like? Because obviously, like you know, barbecuing and pit

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Speaker 2: culture is going through a bit of a period at

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Speaker 2: the moment. But you know, there's all sorts of different

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Speaker 2: gadgets and things you can buy. But what doesn't infrared

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Speaker 2: barbecue allow you to do?

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Speaker 3: Well, it's amazing. It's it's what it is it's great

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Speaker 3: for the environment because it uses it is by LPG,

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Speaker 3: so it's dead by LPG, but it heats up these

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Speaker 3: ceramic plates then push out this infrared heat, so it's

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Speaker 3: intense heat. And I mean it's extraordinary. I used it

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Speaker 3: yesterday as a pizza oven as well, and so and

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Speaker 3: it takes less time to you know, to heat up

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Speaker 3: and uses about fifty percent less LPG. Really great, I

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Speaker 3: love it. Yeah.

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Speaker 2: So how hot would you how hot would it get?

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Speaker 3: Oh? Three fifteen?

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Speaker 2: Oh wow? Okay, yeah, I struggle to get my barbecue

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Speaker 2: over about two hundred degrees?

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Speaker 3: Oh no, And it's such a shame to thing. You

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Speaker 3: have to have a pizza oven as well.

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Speaker 2: Yeah, yeah, yeah.

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Speaker 3: I really enjoyed. It becomes my total outdoor kitchen during summer.

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Speaker 3: So I'm loving it. It's actually great, it's fantastic. It's

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Speaker 3: good festival. So today I will be slinging quite a

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Speaker 3: lot of sort of beautiful pork with crackling and rotisserie

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Speaker 3: chickens and all that sort of thing, as well as

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Speaker 3: my black green chop that self sourcing pudding. But I'll

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Speaker 3: also be using lamb today because today is New Zealand's

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Speaker 3: National Lamb Day of February.

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Speaker 2: Every year that does that deliberately coincide with meat stock.

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Speaker 3: I don't know if it does or not.

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Speaker 2: I'm sure someone in the meat community will be able

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Speaker 2: to come back to us on that someone today.

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Speaker 3: Yeah, but I love it. It's nice the anniversary of

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Speaker 3: the first frozen lamb shipment that off from Port Charmers

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Speaker 3: to London in eighteen eighty two, and that really changed

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Speaker 3: things for New Zealand.

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Speaker 2: Yet transformed our economy. Yeah, totally, absolutely transformed New Zealand's

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Speaker 2: history really good.

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Speaker 3: Actually, just as we said that, it gave me gave

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Speaker 3: me shivers because it really did. You know, our lamb

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Speaker 3: could then get to the rest of the world just

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Speaker 3: by technology catching up and I'm being able to send

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Speaker 3: off frozen lambs. So look, I've got a beautiful, beautiful recipe.

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Speaker 3: This is off so good. So look, you could use

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Speaker 3: what I love about this is it's really about the marinade.

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Speaker 3: And you can use any cut of land you like.

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Speaker 3: You could use lambscakes, loin chops, shoulder toops, probably maybe

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Speaker 3: on a slower cock. And also you could use a

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Speaker 3: butterflied leg of lamb, which I just adore. And you

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Speaker 3: can get your butcher to bone that that out for you.

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Speaker 3: If you just take that bone out and you've got

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Speaker 3: this beautiful leg of lamb that takes part the time

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Speaker 3: to cook. Here's the marinate. It's last quince season, Jack.

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Speaker 3: I discovered that quince and lamb are really good mates.

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Speaker 3: So my marinade has got a huge, big dollop of

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Speaker 3: quince paste in it. Now. Look, if you can't find that,

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Speaker 3: I'm telling you apricot jam will work just as well.

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Speaker 3: It's got the sort of tartness and the sweetness that

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Speaker 3: you need. But quince paste beautiful, A big large tablespoon

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Speaker 3: maybe even two of store bought horrifica harriss, is that

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Speaker 3: beautiful spicy spicy spice max from that's made into a

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Speaker 3: paste from Middle East regions really and it's absolutely beautiful.

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Speaker 3: Four cloves of garlic. You could crush those or I

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Speaker 3: actually grape them on a little microplane. Saves you're peeling

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Speaker 3: it because the peel sort of gets left in your hands,

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Speaker 3: and you can just grape the flesh of the garlic

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Speaker 3: in there. One read onion finally dies that. Two tablespoons

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Speaker 3: of vinegar, so here, we've got something to offset that sweetness.

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Speaker 3: Also help to break down the lamb and the marinating.

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Speaker 3: You could use lemon juice for that, that's fine. Two

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Speaker 3: tablespoons of olive oil, nice big teaspoon of seasole in there,

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Speaker 3: and just mix all of that together and you've got

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Speaker 3: this beautiful, vibrant looking sort of orangey. Marinate and then

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Speaker 3: smother your lamb whatever cut you're using with that. Leave

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Speaker 3: it over nice if you can. I always read that

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Speaker 3: in recipe, so Jack and I'm sort of fifteen minutes

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Speaker 3: before I want to cook it. You can also just

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Speaker 3: marinate for fifteen minutes heat, have a barbecue hot plate

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Speaker 3: to about medium, throw your lamb on that, baste it

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Speaker 3: with any excess. Marinate as it cooks. There's a lot

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Speaker 3: of sugar in the marinate, so we'll have a tendency

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Speaker 3: to have a little bit of charring in places, which

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Speaker 3: I don't mind, and just cook that. Whatever your lamb is,

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Speaker 3: it's going to time. I'm not going to give you

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Speaker 3: a cooking time here because it will depend on which

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Speaker 3: cut you're using. But you'll just find this icy and

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Speaker 3: beautiful and sort of five minutes before you think your

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Speaker 3: lamb is ready, give it that final base which will

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Speaker 3: be just enough to cook that marinate and it goes

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Speaker 3: all jammy. Serve it with a beautiful, big soul, maybe

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Speaker 3: some cousscourse, maybe a scatter of coriander, splashy yogurt on there. Honestly,

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Speaker 3: it's absolutely fantastic.

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Speaker 2: That sounds superb sounds absolutely delicious. Yeah, okay, that's definitely

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Speaker 2: one for me. Thank you so much, and have a

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Speaker 2: wonderful time with all of all your mates at Meatstock,

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Speaker 2: won't you. We'll catch you next week, NICKI thank you.

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Speaker 2: We'll make sure that marinade recipe is up and available

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Speaker 2: on the news talks. He'd be website as well. You

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Speaker 2: know where to go news talks. He'db dot co dot Nz.

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Speaker 2: Forward slash Jack

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

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