1 00:00:07,133 --> 00:00:10,413 Speaker 1: You're listening to the Saturday Morning with Jack Team podcast 2 00:00:10,573 --> 00:00:11,733 Speaker 1: from News Talks at be. 3 00:00:12,693 --> 00:00:14,733 Speaker 2: Time to catch up with our cook Nicki Wicks and Nikki. 4 00:00:14,773 --> 00:00:16,613 Speaker 2: It is that time of year where we need to 5 00:00:16,653 --> 00:00:20,893 Speaker 2: start bottling and jarring and jamming and preserving and rushing 6 00:00:20,893 --> 00:00:22,133 Speaker 2: because the weather is turning. 7 00:00:22,773 --> 00:00:25,253 Speaker 3: I know, in fact, we at this stage we are 8 00:00:25,293 --> 00:00:28,893 Speaker 3: trying to preserve time. Literally, we are trying to sort 9 00:00:28,933 --> 00:00:32,293 Speaker 3: of catch the well. It isn't summer anymore, it's autumn, 10 00:00:32,333 --> 00:00:36,293 Speaker 3: and we're still overflowing with all this produce. But honestly, 11 00:00:36,373 --> 00:00:38,613 Speaker 3: I really need to kind of buck up my own 12 00:00:38,653 --> 00:00:42,253 Speaker 3: ideas too, because soon it will be over. Yeah. And 13 00:00:42,293 --> 00:00:44,293 Speaker 3: then we're into the kind of winter fair which is 14 00:00:44,333 --> 00:00:47,573 Speaker 3: on slimpickins, and it's a funny old time because we're 15 00:00:47,613 --> 00:00:50,653 Speaker 3: also a little bit tired of tomatoes, maybe because you've 16 00:00:50,653 --> 00:00:54,653 Speaker 3: had so many of them, and yet you know, turn 17 00:00:54,693 --> 00:00:58,333 Speaker 3: those into a little pasta sauce, freeze them, freeze that 18 00:00:58,373 --> 00:01:00,653 Speaker 3: pasta sauce, and you are going to be so happy 19 00:01:00,693 --> 00:01:03,133 Speaker 3: for the taste of summer a couple of months, let 20 00:01:03,133 --> 00:01:06,373 Speaker 3: me tell you. And pears, somebody gave me a beautiful 21 00:01:06,373 --> 00:01:10,133 Speaker 3: full bucket of pears from a very old tree out 22 00:01:10,213 --> 00:01:13,213 Speaker 3: Beechland's Way, and I've had them sitting around for ages. 23 00:01:13,213 --> 00:01:14,973 Speaker 3: I've eaten a few of them, but they're not particularly 24 00:01:15,093 --> 00:01:17,933 Speaker 3: ripe and they haven't really ripened up. So time to 25 00:01:17,933 --> 00:01:21,733 Speaker 3: make chutneys. You know, chutney's with pears. Oh, pear is 26 00:01:21,773 --> 00:01:24,293 Speaker 3: just great for a chutney. So look, I threw this together. 27 00:01:24,373 --> 00:01:28,773 Speaker 3: It's a really great all round chutney. It's not too finnickety, 28 00:01:29,053 --> 00:01:32,373 Speaker 3: it's dead easy. I took a large onion, chopped it 29 00:01:32,453 --> 00:01:34,813 Speaker 3: up finally, and it was about two hundred grams. I 30 00:01:34,813 --> 00:01:36,693 Speaker 3: did kind of weigh it for our listeners. It was 31 00:01:36,733 --> 00:01:38,973 Speaker 3: about two hundred grams. In the end of chopped onion, 32 00:01:39,253 --> 00:01:41,693 Speaker 3: I had a one kg of chopped pears. Once I've 33 00:01:41,733 --> 00:01:44,333 Speaker 3: sort of called them. I didn't bother peeling them because 34 00:01:44,373 --> 00:01:47,573 Speaker 3: I'm a way too lazy for that. So I just 35 00:01:47,613 --> 00:01:49,613 Speaker 3: chopped them up. And as I say that were quite 36 00:01:49,653 --> 00:01:53,013 Speaker 3: hard pears, they were exactly all that soft. I grabbed 37 00:01:53,053 --> 00:01:55,413 Speaker 3: two apples because I had those off a neighborhood tree. 38 00:01:55,453 --> 00:01:58,493 Speaker 3: I chopped out all of the brown rot from them 39 00:01:58,493 --> 00:02:01,413 Speaker 3: and chopped those up skin on. Of course, two hundred 40 00:02:01,453 --> 00:02:04,573 Speaker 3: and fifty grams of brown sugar which is probably about 41 00:02:04,573 --> 00:02:07,973 Speaker 3: a cup of it, really quite well packed. Two hundred 42 00:02:08,013 --> 00:02:11,133 Speaker 3: grams of Sultana's, although I ran out of Sultana's, so 43 00:02:11,213 --> 00:02:14,133 Speaker 3: I put half and half of currants and Sultana's in there, 44 00:02:14,133 --> 00:02:17,333 Speaker 3: and I wasn't sorry. Three hundred mills of apple side 45 00:02:17,333 --> 00:02:19,813 Speaker 3: of vinegar. You could use any vinegar in here. You 46 00:02:19,813 --> 00:02:22,173 Speaker 3: want to use a cheap ish vinegar. You could use 47 00:02:22,213 --> 00:02:25,253 Speaker 3: malt vinegar. I but I find it quite quite quite strong, 48 00:02:25,533 --> 00:02:27,133 Speaker 3: so I just used three just a bit over a 49 00:02:27,173 --> 00:02:29,853 Speaker 3: cup of apple side of vinegar. And then I thought, well, 50 00:02:29,853 --> 00:02:31,213 Speaker 3: what do I want to flavor this with? So I 51 00:02:31,253 --> 00:02:34,573 Speaker 3: went with a teaspoon of fennel seeds, a teaspoon of 52 00:02:34,693 --> 00:02:40,133 Speaker 3: ground allspice, half a teaspoon of freshly ground black pepper, 53 00:02:40,173 --> 00:02:43,093 Speaker 3: and a teaspoon of salt. So in that it all 54 00:02:43,093 --> 00:02:44,493 Speaker 3: went into a big pot, and you want to bring 55 00:02:44,533 --> 00:02:46,533 Speaker 3: it to the boil kind of slowly. You don't want 56 00:02:46,533 --> 00:02:48,853 Speaker 3: to go hard and fast. It will stick to the bottom. 57 00:02:49,293 --> 00:02:51,413 Speaker 3: And then I just reduced the heat jack and I 58 00:02:51,533 --> 00:02:54,293 Speaker 3: let it happily similar away for about an hour and 59 00:02:54,333 --> 00:02:57,333 Speaker 3: an hour and a half. The onions were soft. The 60 00:02:57,373 --> 00:03:00,093 Speaker 3: pears were getting there as well. But then When I 61 00:03:00,133 --> 00:03:01,773 Speaker 3: looked at it, I thought, it's kind of ready. If 62 00:03:01,813 --> 00:03:03,733 Speaker 3: I start reducing it anymore, I'm going to get half 63 00:03:03,773 --> 00:03:06,253 Speaker 3: a jar out of this, right, so don't wait till 64 00:03:06,253 --> 00:03:08,773 Speaker 3: it goes really thick. I then wanted to get in there, 65 00:03:08,773 --> 00:03:10,573 Speaker 3: and I wanted to kind of mash it or make 66 00:03:10,613 --> 00:03:12,853 Speaker 3: it a little bit pulpy. But I didn't want to 67 00:03:12,893 --> 00:03:15,293 Speaker 3: take to it with a blender because I still wanted 68 00:03:15,293 --> 00:03:17,453 Speaker 3: it chunky. So I looked on the wall where I 69 00:03:17,533 --> 00:03:20,813 Speaker 3: hang my old fashioned egg beater, and I got that out. 70 00:03:20,853 --> 00:03:22,693 Speaker 3: I thought, I wonder if this will work. Yeah, worked 71 00:03:22,733 --> 00:03:25,853 Speaker 3: a treat, kind of yeah. I had I sort. 72 00:03:25,653 --> 00:03:28,213 Speaker 2: Of him in the old hand ones, right, the old yea. 73 00:03:28,653 --> 00:03:31,093 Speaker 3: Yeah, yeah yeah, And I and I beat it until 74 00:03:31,093 --> 00:03:33,053 Speaker 3: it was just a little bit pulpy, which was great. 75 00:03:33,573 --> 00:03:36,253 Speaker 3: That sort of helped thicken it up. I'd already heated 76 00:03:36,253 --> 00:03:38,573 Speaker 3: some jars to see it sterilize them at one hundred 77 00:03:38,573 --> 00:03:41,613 Speaker 3: and fifty degrees celsius for about ten minutes in the oven, 78 00:03:42,293 --> 00:03:44,693 Speaker 3: and I pour always pour some boiling water over the 79 00:03:44,693 --> 00:03:47,173 Speaker 3: lids to sterilize them. Then I just spooned the hot 80 00:03:47,253 --> 00:03:49,893 Speaker 3: chutney into the hot jars. If you go hot chutney 81 00:03:49,893 --> 00:03:53,213 Speaker 3: into cold jars. You regardless of whether they've been sterized, 82 00:03:53,213 --> 00:03:54,813 Speaker 3: you're going to crack your jars. I've done that too 83 00:03:54,853 --> 00:03:57,773 Speaker 3: many times in my life. So hot chutney into hot jars, 84 00:03:58,093 --> 00:04:00,413 Speaker 3: and then I ran a knife around the inside because 85 00:04:00,453 --> 00:04:03,853 Speaker 3: it was quite a sort of thick, nice chunky chutney, 86 00:04:03,853 --> 00:04:05,413 Speaker 3: and you get a bit of you know, you get 87 00:04:05,413 --> 00:04:08,173 Speaker 3: ear bubbles in there. Those in there because they don't 88 00:04:08,173 --> 00:04:10,253 Speaker 3: look good for a start, and they take up valuable space. 89 00:04:10,293 --> 00:04:12,053 Speaker 3: So just run a knife around them. You can poke 90 00:04:12,053 --> 00:04:16,213 Speaker 3: those air bottles, those air bubbles out. Wipe the rims 91 00:04:16,253 --> 00:04:18,893 Speaker 3: clean and place the lids on. And then my top 92 00:04:18,933 --> 00:04:22,373 Speaker 3: tip is probably to wipe the jars clean while they're 93 00:04:22,453 --> 00:04:25,253 Speaker 3: still hot, because once it solidifies onto it, it's a 94 00:04:25,293 --> 00:04:29,213 Speaker 3: real pain. Though they're piping hot. Wipe the rims. It 95 00:04:29,293 --> 00:04:32,653 Speaker 3: is such a good tim I know, I know. Otherwise 96 00:04:32,653 --> 00:04:34,773 Speaker 3: you call them down because the oh yeah, it'll be 97 00:04:34,773 --> 00:04:37,613 Speaker 3: easy to handle and it's a nightmare. So you put 98 00:04:37,653 --> 00:04:40,013 Speaker 3: that little on tightly and then just leave them. And 99 00:04:40,053 --> 00:04:43,253 Speaker 3: I like to leave this chutney for about three weeks 100 00:04:43,293 --> 00:04:44,973 Speaker 3: if I can. I always have a little bit leftover 101 00:04:44,973 --> 00:04:47,293 Speaker 3: that I can use straight away. But the difference in 102 00:04:47,333 --> 00:04:50,053 Speaker 3: the taste of it three weeks after you've bottled it 103 00:04:50,133 --> 00:04:53,533 Speaker 3: is extraordinary. Those flavors are really married and all the 104 00:04:53,573 --> 00:04:56,253 Speaker 3: different spices have really managed to kind of do their magic. 105 00:04:56,533 --> 00:04:59,853 Speaker 3: And this sort of chutney's got enough sugar, enough vinegar, 106 00:04:59,893 --> 00:05:02,093 Speaker 3: and it'll last up for to twelve months, probably longer. 107 00:05:02,213 --> 00:05:05,013 Speaker 2: Yeah, yeah, amazing. How many jars do you get that? 108 00:05:05,773 --> 00:05:09,173 Speaker 3: I got kind of four to five medium jars. One 109 00:05:09,173 --> 00:05:11,733 Speaker 3: of them was great, right, but yeah, so plenty. Really, 110 00:05:11,773 --> 00:05:14,693 Speaker 3: I was really surprising. Again, if you keep on reducing 111 00:05:14,773 --> 00:05:17,933 Speaker 3: chutneys and sauces and things till you see that kind 112 00:05:17,933 --> 00:05:21,133 Speaker 3: of till it's thickened, you will then end up with 113 00:05:21,173 --> 00:05:23,493 Speaker 3: billy and ey chutney. Ye, it goes the same for jams. 114 00:05:23,533 --> 00:05:24,853 Speaker 1: You've got to remember it's a balance. 115 00:05:25,333 --> 00:05:25,933 Speaker 2: It's a balance. 116 00:05:26,373 --> 00:05:26,933 Speaker 1: It's a balance. 117 00:05:27,013 --> 00:05:29,933 Speaker 3: This Oh listen to you speaking like a three week 118 00:05:29,973 --> 00:05:30,533 Speaker 3: old period. 119 00:05:30,613 --> 00:05:32,773 Speaker 2: Yeah, it's a balanced balance. 120 00:05:33,053 --> 00:05:34,653 Speaker 3: I love your jackets. 121 00:05:34,653 --> 00:05:36,493 Speaker 2: Ah, so good. Hey, thank you. We're going to make 122 00:05:36,493 --> 00:05:39,053 Speaker 2: sure we put that recipe up on the news Talks 123 00:05:39,333 --> 00:05:41,933 Speaker 2: website so everyone can follow along at home, make sure 124 00:05:41,973 --> 00:05:45,253 Speaker 2: they make the most of the last of those summer fruits. 125 00:05:45,253 --> 00:05:46,813 Speaker 2: As we head into water I think the whend of 126 00:05:46,813 --> 00:05:48,693 Speaker 2: the season officially changed in another week and a half 127 00:05:48,813 --> 00:05:50,373 Speaker 2: or so, right, but I think all around the country 128 00:05:50,453 --> 00:05:52,853 Speaker 2: were underfeel the ear temperature dropped just a little bit. 129 00:05:53,173 --> 00:05:56,013 Speaker 2: Thank you, Nicky. Nickie Wex is our cook on News Talks. 130 00:05:56,013 --> 00:05:59,733 Speaker 1: Heb for more from Saturday Morning with Jack Tame. Listen 131 00:05:59,813 --> 00:06:02,613 Speaker 1: live to News Talks he'd be from nine am Saturday, 132 00:06:02,853 --> 00:06:04,893 Speaker 1: or follow the podcast on iHeartRadio.