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 AB. 3 00:00:12,653 --> 00:00:14,973 Speaker 2: It's time to catch up with our cook Nikki Wicks 4 00:00:14,973 --> 00:00:19,253 Speaker 2: for this week's delicious recipe. Yelder Yeah to Maria Jack, Well, 5 00:00:19,253 --> 00:00:23,813 Speaker 2: given it it is, basically, by anyone's measure, the start 6 00:00:23,853 --> 00:00:26,773 Speaker 2: of spring. You are talking asparagus this morning. 7 00:00:28,333 --> 00:00:31,293 Speaker 3: I am, and I've been waiting and waiting and waiting 8 00:00:31,333 --> 00:00:34,493 Speaker 3: for asparagus to come down in price and up and flavor, 9 00:00:35,053 --> 00:00:38,253 Speaker 3: and those two magical things have happened just this week. 10 00:00:38,293 --> 00:00:41,493 Speaker 3: I feel. I hope it's the same for everyone across 11 00:00:41,493 --> 00:00:47,093 Speaker 3: the country. But I love the first spears of asparagus appearing, 12 00:00:47,213 --> 00:00:49,613 Speaker 3: unfortunately not in my garden because I've never given it 13 00:00:49,653 --> 00:00:51,853 Speaker 3: a crack, but certainly on the shelves and the super 14 00:00:52,573 --> 00:00:56,213 Speaker 3: Yeah you are asparagus fan? Are you ambivalent? 15 00:00:56,413 --> 00:00:56,733 Speaker 1: Do you know? 16 00:00:57,093 --> 00:00:59,613 Speaker 2: I it's funny, you know, when I think about the 17 00:00:59,653 --> 00:01:02,973 Speaker 2: food memories of my life, I never liked asparagus as 18 00:01:02,973 --> 00:01:06,493 Speaker 2: a kid until I had it fried in butter for 19 00:01:06,533 --> 00:01:09,053 Speaker 2: the first time, and I realized that actually, no matter 20 00:01:09,093 --> 00:01:11,573 Speaker 2: what you're eating, if it's fried in butter, it is 21 00:01:11,653 --> 00:01:15,693 Speaker 2: delicious and so as my as my palette has evolved. 22 00:01:15,733 --> 00:01:18,293 Speaker 2: I've become much more of an asparagus fan, and this 23 00:01:18,853 --> 00:01:21,413 Speaker 2: recipe I certainly think is a bit of meat. 24 00:01:21,933 --> 00:01:25,253 Speaker 3: You look asparagus keish, I mean, asparagus and eggs are 25 00:01:25,373 --> 00:01:27,613 Speaker 3: kind of great friends. And you'll often have a sort 26 00:01:27,653 --> 00:01:30,773 Speaker 3: of eggs beanie maybe, or a sort of softly poached 27 00:01:30,773 --> 00:01:34,253 Speaker 3: egg with some spears of asparagus that you kind of 28 00:01:34,253 --> 00:01:36,733 Speaker 3: dip into. That's not really my stick, because I like 29 00:01:36,773 --> 00:01:41,213 Speaker 3: my eggs pretty well cooked. But this keish is just beautiful. 30 00:01:41,453 --> 00:01:43,933 Speaker 3: I've also thrown some smoked salmon and there you don't 31 00:01:44,013 --> 00:01:47,373 Speaker 3: need to necessarily, but here we go. And I've got 32 00:01:47,413 --> 00:01:49,573 Speaker 3: a couple of little tricks for those of you thinking, oh, 33 00:01:49,693 --> 00:01:50,693 Speaker 3: keche pastry. 34 00:01:50,733 --> 00:01:51,293 Speaker 2: Here we go. 35 00:01:51,373 --> 00:01:54,413 Speaker 3: It's super easy. Oven goes on one hundred and ninety, 36 00:01:55,613 --> 00:01:58,893 Speaker 3: and we are using a short crust pastry. You might 37 00:01:58,933 --> 00:02:01,733 Speaker 3: need one or two. Sometimes I need just a little 38 00:02:01,773 --> 00:02:04,373 Speaker 3: bit more than one sheet of the pre rolled jack, 39 00:02:04,413 --> 00:02:06,133 Speaker 3: so you might need a little bit of number two 40 00:02:07,293 --> 00:02:09,693 Speaker 3: sheets of pastry. But anyway you want to roll out 41 00:02:09,693 --> 00:02:13,213 Speaker 3: your pastry, but to fit about a twenty three centimeter 42 00:02:13,613 --> 00:02:15,813 Speaker 3: loose bottom tart. And that's one that's sort of got 43 00:02:15,933 --> 00:02:18,013 Speaker 3: some fluting around the edges. If you don't have one 44 00:02:18,053 --> 00:02:20,253 Speaker 3: of those, use something else. It won't really matter too much. 45 00:02:20,573 --> 00:02:24,093 Speaker 3: Press your pastry fairly firmly into that tin and leave 46 00:02:24,133 --> 00:02:26,533 Speaker 3: a bit of overhang over the side that's going to 47 00:02:26,573 --> 00:02:29,413 Speaker 3: fall away as it cooks. But this little trick helps 48 00:02:29,493 --> 00:02:32,773 Speaker 3: us to kind of get around the shrinking idea of 49 00:02:33,053 --> 00:02:35,093 Speaker 3: pastry where it comes away from the edges too much. 50 00:02:35,293 --> 00:02:37,813 Speaker 3: Prack it all over with a fork, that's key, and 51 00:02:37,853 --> 00:02:40,333 Speaker 3: then chill it from about fifteen to thirty minutes. That's 52 00:02:40,413 --> 00:02:42,973 Speaker 3: key as well. Again, we're trying to stop shrink at 53 00:02:43,013 --> 00:02:46,253 Speaker 3: here without doing the boring old blind baking. But then 54 00:02:46,293 --> 00:02:48,413 Speaker 3: you want to bake it in that preheated oven sort 55 00:02:48,453 --> 00:02:50,493 Speaker 3: of towards a little you know, not quite middle, maybe 56 00:02:50,493 --> 00:02:53,693 Speaker 3: a little bit higher, fifteen to eighteen minutes until it's 57 00:02:53,773 --> 00:02:56,773 Speaker 3: quite golden, and then bring it out and you can 58 00:02:56,813 --> 00:02:58,853 Speaker 3: call it. It'll cool while you do this. Next stage, 59 00:02:58,893 --> 00:03:01,973 Speaker 3: in a nice big bowl, we want to whisk some eggs. 60 00:03:02,013 --> 00:03:05,533 Speaker 3: I've got five large eggs in here. I've got half 61 00:03:05,573 --> 00:03:08,653 Speaker 3: a cup of grap cheese. You can either put that 62 00:03:08,733 --> 00:03:10,693 Speaker 3: in with the eggs, or you can sprinkle it over 63 00:03:10,733 --> 00:03:13,333 Speaker 3: the base. I've done it both ways. Either or really 64 00:03:14,213 --> 00:03:16,853 Speaker 3: half a cup of cream. You could use milk. Add 65 00:03:16,893 --> 00:03:19,853 Speaker 3: in a good half cup of chopped parsley, roughly chopped parsley, 66 00:03:20,093 --> 00:03:22,813 Speaker 3: good half teaspoon of sea salt, good bit of black pepper, 67 00:03:23,173 --> 00:03:25,053 Speaker 3: and you just want to whisk all of that together 68 00:03:25,173 --> 00:03:28,893 Speaker 3: and then pour that gently into your pastry case, sprinkle over. 69 00:03:28,973 --> 00:03:32,533 Speaker 3: I've used about five spears of misparagus here. I've cut 70 00:03:32,533 --> 00:03:35,853 Speaker 3: them into four centimeter lens, but I've snapped those tough 71 00:03:35,973 --> 00:03:38,133 Speaker 3: ends off just where they want to snap, not the 72 00:03:38,213 --> 00:03:40,173 Speaker 3: lovely frilly end, but the other end. Then I'll just 73 00:03:40,213 --> 00:03:43,773 Speaker 3: take that out of the equation and then chop them up, 74 00:03:43,813 --> 00:03:46,053 Speaker 3: throw them in. Put in that smoked salmon if you're 75 00:03:46,133 --> 00:03:48,453 Speaker 3: using it, and then you just want to cook it. 76 00:03:48,453 --> 00:03:51,013 Speaker 3: It's probably going to take about thirty five or forty minutes. 77 00:03:51,253 --> 00:03:54,373 Speaker 3: It'll probably dome up, That's what tends to happen, right, 78 00:03:54,773 --> 00:03:57,573 Speaker 3: and it'll sink slightly as it cools, but you want 79 00:03:57,573 --> 00:03:59,293 Speaker 3: to take it out when it's just got a slight 80 00:03:59,373 --> 00:04:02,173 Speaker 3: wobble in the middle, and then it'll set as it calls. 81 00:04:02,493 --> 00:04:05,453 Speaker 3: Great to serve it, not really piping hot. I wouldn't 82 00:04:05,453 --> 00:04:08,173 Speaker 3: go for that. I'd go more sort of warm or 83 00:04:08,253 --> 00:04:11,493 Speaker 3: room temperature if you like. Yeah, and it's just beautiful. 84 00:04:11,493 --> 00:04:15,013 Speaker 3: And the asparagus in it, it's like it wants to 85 00:04:15,053 --> 00:04:19,973 Speaker 3: be in that little douvet of of eggs because it's 86 00:04:20,053 --> 00:04:24,173 Speaker 3: softened up, the flavor comes out. It's just perfect. I 87 00:04:24,373 --> 00:04:26,293 Speaker 3: like it. Great little weekend dish. 88 00:04:26,453 --> 00:04:31,653 Speaker 2: There's a little douvet that eggs, blankets and eggs. 89 00:04:31,813 --> 00:04:34,853 Speaker 3: You could use feater instead of salmon. I've decided you 90 00:04:34,893 --> 00:04:37,773 Speaker 3: could also use drained tin salmon or tunea. I mean, 91 00:04:38,213 --> 00:04:40,253 Speaker 3: you know, in this day and age, anything goes. I'm 92 00:04:40,293 --> 00:04:43,013 Speaker 3: not strict about the rules, as you know. Yeah, yeah, 93 00:04:43,053 --> 00:04:44,533 Speaker 3: a little asparagus keys. 94 00:04:44,773 --> 00:04:47,493 Speaker 2: Oh yeah, that sounds beautiful. This sounds so good. Okay, 95 00:04:47,533 --> 00:04:50,293 Speaker 2: we're gonna put the recipe and some photos on the 96 00:04:50,493 --> 00:04:53,133 Speaker 2: News Talks website. Thank you so much, Nikki. We will 97 00:04:53,173 --> 00:04:53,733 Speaker 2: see you next week. 98 00:04:54,413 --> 00:04:55,013 Speaker 3: Sounds great. 99 00:04:55,293 --> 00:04:58,573 Speaker 2: That is Nicki Wicks our cook with her asparagus Keith 100 00:04:58,653 --> 00:04:59,573 Speaker 2: Recipe this Morning. 101 00:05:00,173 --> 00:05:03,253 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 102 00:05:03,373 --> 00:05:06,133 Speaker 1: to News Talks. He'd be from nine am Saturday, or 103 00:05:06,533 --> 00:05:08,093 Speaker 1: of the podcast on iHeartRadio.