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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: That'd be how Cook. Nikki Wicks is here with us

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Speaker 2: this morning. Good morning, Nikki.

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Speaker 3: Yes, god, I'm so happy that your pomegran that's holding out.

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Speaker 2: I know, thank goodness. I just I knew that you'd

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Speaker 2: be hanging hang on everywhere as the wind was whipping

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Speaker 2: around your place. No, no, the thing is, I don't

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Speaker 2: know why, but we just have the one. So it's

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Speaker 2: the first time it's even fruited. It's the only we

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Speaker 2: only have one pomegran. I think it's actually kind of normal.

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Speaker 2: I have checked out a couple of gardening blogs that

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Speaker 2: have suggested that this isn't altogether uncommon. But I would

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Speaker 2: be devastated if I were to lose my pomegranate. Solutely.

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Speaker 2: There you go.

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Speaker 4: I think if it's hanging through that, through that storm,

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Speaker 4: I think you're going to be okay.

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Speaker 2: I think so, I want to turn.

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Speaker 3: Out attention to apples are far more common, and I

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Speaker 3: think rather underrated.

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Speaker 2: Fruit totally, especially at this time of year.

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Speaker 4: A Oh, they're so good. I can talk about that.

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Speaker 4: And salt. There're two things that we really take for

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Speaker 4: grant today.

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Speaker 3: So look, I've put this beautiful dessert together as salted

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Speaker 3: caramel baked apples. We all know the old baked apples

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Speaker 3: that were sort of you know, really my mum used

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Speaker 3: to knock these out just all the.

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Speaker 4: Time with cinnamon and all of that.

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Speaker 3: But I've sort of taken it up a bit of

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Speaker 3: a notch and made them with salted caramel because.

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Speaker 4: I love salted caramel.

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Speaker 3: It's a bit of you know, it was a bit

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Speaker 3: of a trend, but I think, you know, for me,

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Speaker 3: it's it's just a winner, and I love that sweet

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Speaker 3: salty sort of you know, element I love them.

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Speaker 1: Well.

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Speaker 2: I think a lot of the time people to get

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Speaker 2: on like that. It was definitely a trend, but I

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Speaker 2: think sometimes they didn't sufficiently salt the salted caramel. I think, yes, okyo, yes.

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Speaker 4: Yeah, you've got to.

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Speaker 3: So I've got one teaspoon of sea salt flakes in this.

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Speaker 3: So I think that's important, is if you're going to

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Speaker 3: go salted caramel, you really got to salt it, okay,

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Speaker 3: because otherwise you're just wasting your time.

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Speaker 4: You're wasting your time.

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Speaker 3: So look, baked apples, you can use any sort of

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Speaker 3: apple really for this. Traditionally Granny Smith, But if you

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Speaker 3: want a slightly faster cook you could use just some

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Speaker 3: red you know, the red rayal Gala or something like that.

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Speaker 3: Bray Bourn would get you there as well. Obviously, some

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Speaker 3: apples are made for cooking and.

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Speaker 4: Others are.

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Speaker 3: Uh and others are you know, just eating and get

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Speaker 3: made for snacking. That's what I was looking for.

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Speaker 4: There you go.

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Speaker 3: So look, I'm I usually use Granny Smith's, but if

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Speaker 3: you want to slightly fast, heat your oven to one

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Speaker 3: hundred and eighty degrees celsius three to four large apples.

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Speaker 3: This is going to do about four to six people.

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Speaker 3: I have them through the.

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Speaker 4: Wist I love that expression, half through the.

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Speaker 3: Waste, and then take the core out, so you've sort

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Speaker 3: of got a slightly you know, shallow one, you know

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Speaker 3: apple if you like, so it's going to be a

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Speaker 3: little bit faster. Put them in a lovely oven dish

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Speaker 3: that you've buttered, and then add also into that half

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Speaker 3: a cup of brown sugar. Mix this all together, twenty

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Speaker 3: five grams of butter, three tablespoons of water, and that

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Speaker 3: teaspoon of sea salt flakes. Mix all of that together,

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Speaker 3: and then put your and and pull that around apples.

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Speaker 3: Scatter over some walnuts, because I think that's yummy. Walnuts

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Speaker 3: and apples. They both, you know, they both love the autumn.

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Speaker 4: Cover it tightly with foil and bake it for about

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Speaker 4: twenty minutes. Jack.

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Speaker 3: Then take that foil off, baste your apples with the syrup.

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Speaker 3: You can do this a few times if you like.

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Speaker 4: Cock it for.

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Speaker 3: About another twenty to thirty minutes, less if you're using

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Speaker 3: a red apple, because they'll go fluffy and mushy, but

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Speaker 3: your granny smith will hold, and you should have a

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Speaker 3: lovely sort of soft caramel sauce that's kind of syruped.

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Speaker 4: Up if you haven't. But the apple's a cook cooked.

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Speaker 3: Just boil that syrup off separately, but it's a beautiful

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Speaker 3: salty caramel flavor. Serve them while still hot with a

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Speaker 3: lovely big dollop of sour cream. Maybe it's lovely cream

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Speaker 3: fresh or whipped cream, and it just offsets that that

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Speaker 3: sweetness just beautifully, because that syrup is quite sweet as

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Speaker 3: well as having the salty.

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Speaker 4: Element, and it's just beautiful. I love these.

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Speaker 2: They're so got yeah, so gotch like tasting, relatively relatively simple,

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Speaker 2: really simple.

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Speaker 4: Just bang them in the oven. And they've done good.

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Speaker 3: One for Easter.

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Speaker 2: Maybe next week when you feel like a little bit

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Speaker 2: of an elevated dessert. But actually you've got you haven't

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Speaker 2: bored anything, you haven't gone out.

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Speaker 3: I mean socially, you've got all of those elements. Always

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Speaker 3: in the pantry. Sea salt flakes we've got time to

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Speaker 3: have a quick about. Those make a great present for people,

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Speaker 3: I think because they cost about one thousand dollars in

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Speaker 3: the supermarket. But I always feel like there's such a

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Speaker 3: wonderful luxury item. I'm I'm a fan of the molden

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Speaker 3: They're probably my fave, my go to. They've just got

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Speaker 3: a beautiful flake. But they do come from overseas.

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Speaker 4: We do. We do have some sea salt flakes that

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Speaker 4: are made here in New Zealand.

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Speaker 3: I want to say a peto, babe, I'm I that's

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Speaker 3: slightly wrong, but look for some local ones if you like.

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Speaker 3: And the deal with the sea salt flake is you

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Speaker 3: get a slightly less harsh saltiness, so because of the

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Speaker 3: nature of the little sort of crystals or flakes, and

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Speaker 3: they haven't got as much surface area as say, you're

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Speaker 3: grand related tape salt that is also packed full of

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Speaker 3: anti caking agents. So to sort of put that on

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Speaker 3: your tongue, it's quite an explosion. Whereas you get this

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Speaker 3: beautiful soft roundness with a sea salt flake. People often

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Speaker 3: love the pink the pink salt as well. The Hamalayan

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Speaker 3: apparently more nutritious, but I'm not so sure.

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Speaker 4: I think salt is salt is salt in.

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Speaker 3: Some ways, some of them have a bit more mineral

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Speaker 3: in them. But you want to find you want to

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Speaker 3: you want to be getting some I D in into

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Speaker 3: you as well. And then just a quick tip for those.

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Speaker 4: Of you listening saying, don't you know we've been told

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Speaker 4: not to eat so much salt. If you have, if

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Speaker 4: you're a.

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Speaker 3: Low salt diet, then you season things instead with lemon

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Speaker 3: or chili, will also pick up other flavors.

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Speaker 4: For salt is just a seasoning that highlights every flavor,

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Speaker 4: you know.

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Speaker 2: So there you go, very good, double chee bay salt,

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Speaker 2: have the really fancy salt, double the salts. And you're

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Speaker 2: so right in that fancy salt is not something that

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Speaker 2: most of us by ourselves, is it, But it is

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Speaker 2: a real treat and something like that just elevate dish,

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Speaker 2: you know.

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Speaker 4: Yeah, but just use it, use it, use it. Use

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Speaker 4: I think sometimes people are to have it and go, oh,

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Speaker 4: what am I supposed to use it? Yeah?

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Speaker 2: Exactly.

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Speaker 4: I only have sea.

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Speaker 3: Salt flakes pretty much just because I'm a food stylist,

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Speaker 3: so obviously they look better on food then your table salt.

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Speaker 3: The only thing I salt is pasta water and rice water,

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Speaker 3: that sort of thing with my usual cerebus.

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Speaker 4: But there you go, so yeah salt. Give it away

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Speaker 4: as gifts. It's a really nice little idea.

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Speaker 2: Thank you, NICKI love it. You have a great weekend

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Speaker 2: and we will catch again soon. That amazing sounding salted

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Speaker 2: carol More baked apple recipe will be up on the

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Speaker 2: news Talks ZBI website so you can make it as well.

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Speaker 2: And yeah, I double checked it. It is indeed or

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Speaker 2: pete or bay salt comes from the coromander. It looks

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Speaker 2: very fancy, actually it's very fancy. Indeed, they've got all

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Speaker 2: the different flavors, the black garlic sea salt, fenel and

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Speaker 2: thyme sea salt. There you go, truffle sea salt. You

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Speaker 2: probably want to make sure you don't have the truffle

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Speaker 2: sea salt with the baked apple. That might be a

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Speaker 2: Bit Strange.

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

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Speaker 1: to newstalks 'b from nine am Saturday, or follow the

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