1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack Team podcast 2 00:00:10,573 --> 00:00:11,453 Speaker 1: from News Talks. 3 00:00:11,453 --> 00:00:14,373 Speaker 2: A'd be right now, though. Time to catch up with 4 00:00:14,373 --> 00:00:16,293 Speaker 2: our cook Nicky Wex is here this morning. 5 00:00:16,733 --> 00:00:20,013 Speaker 3: Kilda Kilder, I'm all about Christmas. 6 00:00:20,173 --> 00:00:22,973 Speaker 2: Yes, well, so I made a butterfly League lamb on 7 00:00:22,973 --> 00:00:25,493 Speaker 2: the barbecue the other day. I slightly overcooked it. 8 00:00:25,773 --> 00:00:26,613 Speaker 1: I did it. 9 00:00:27,293 --> 00:00:28,373 Speaker 2: I know, It's just one of those things where I 10 00:00:28,373 --> 00:00:29,893 Speaker 2: was like, you know what, this could have just numbered 11 00:00:29,973 --> 00:00:32,293 Speaker 2: two minutes least time on, you know. 12 00:00:32,653 --> 00:00:34,333 Speaker 3: Just I mean it was a bit tough. 13 00:00:34,573 --> 00:00:37,453 Speaker 2: It wasn't too tough, but I just wasn't quite as 14 00:00:37,533 --> 00:00:39,853 Speaker 2: juicy as it could have been because I think it. 15 00:00:40,173 --> 00:00:44,253 Speaker 2: I know, I know, it was really frustrating, but I mean, yes, 16 00:00:45,173 --> 00:00:47,253 Speaker 2: but the point is that a butterfly League lamb, when 17 00:00:47,333 --> 00:00:50,213 Speaker 2: done well, is so so good, And truth be told, 18 00:00:50,853 --> 00:00:53,173 Speaker 2: it's actually usually pretty easy to do well. 19 00:00:54,133 --> 00:00:56,813 Speaker 3: It's so easy to do well. It's so easy to 20 00:00:56,813 --> 00:00:59,373 Speaker 3: get tons of flavor into it. I mean, I love 21 00:00:59,493 --> 00:01:02,893 Speaker 3: bone and cooking because that's one thing. But once you 22 00:01:02,973 --> 00:01:04,533 Speaker 3: take the bone out and then you've got all that 23 00:01:04,653 --> 00:01:07,813 Speaker 3: surface area that you can just jams and flavor into, 24 00:01:08,093 --> 00:01:10,893 Speaker 3: I love that so and if you slow cook a 25 00:01:10,933 --> 00:01:12,893 Speaker 3: butterfly leg of lamb, you sort of can't go wrong 26 00:01:12,933 --> 00:01:16,333 Speaker 3: because you're kind of after it really falling apart, because yeah, 27 00:01:16,373 --> 00:01:19,413 Speaker 3: on the barbecue, it can toughen up meat a little bit, 28 00:01:19,413 --> 00:01:22,493 Speaker 3: and it's easy to overdo. About three Christmases ago, I 29 00:01:22,533 --> 00:01:25,373 Speaker 3: had all these beautiful racks of lamb that I cooked 30 00:01:25,373 --> 00:01:27,333 Speaker 3: for my family, Like we were just drowning in racks 31 00:01:27,373 --> 00:01:30,053 Speaker 3: of lamb because I've given them which was fantastic, and 32 00:01:30,213 --> 00:01:33,893 Speaker 3: I undercooked them and so they were just a little 33 00:01:33,933 --> 00:01:36,853 Speaker 3: bit pink and a little bit chewy, and it was 34 00:01:36,973 --> 00:01:39,213 Speaker 3: it was opposite to what you need. Two more minutes 35 00:01:39,253 --> 00:01:41,173 Speaker 3: and we would have been going, this is the best 36 00:01:41,213 --> 00:01:44,373 Speaker 3: thing ever. So here's my slow cooked lamb leg. It's 37 00:01:44,413 --> 00:01:47,413 Speaker 3: butterfly and it's beautiful. You could just use the whole 38 00:01:47,733 --> 00:01:50,413 Speaker 3: bone and if you like, but get your butchered to 39 00:01:51,093 --> 00:01:52,853 Speaker 3: take the bone out. What I'm also going to say 40 00:01:52,853 --> 00:01:55,013 Speaker 3: to our listeners is lamb is a price at the moment. 41 00:01:55,093 --> 00:01:57,773 Speaker 3: Oh my goodness, it's a price, but it is Christmas. 42 00:01:57,813 --> 00:02:00,173 Speaker 3: This is you know, for your Christmas you could use 43 00:02:00,173 --> 00:02:03,493 Speaker 3: a butterfly chicken for this. I'm also going to suggest 44 00:02:03,933 --> 00:02:05,893 Speaker 3: that you could use three or four egg plants if 45 00:02:05,933 --> 00:02:07,893 Speaker 3: you're going with vegetarian way, and I'll give you a 46 00:02:07,893 --> 00:02:09,933 Speaker 3: few little tips and tricks along the way for those. 47 00:02:10,173 --> 00:02:12,213 Speaker 3: So look, I lay my lamb leg out and make 48 00:02:12,293 --> 00:02:15,733 Speaker 3: some small little slits in it. This extra little step 49 00:02:15,893 --> 00:02:17,693 Speaker 3: is great, and I wanted you to slip in little 50 00:02:17,813 --> 00:02:21,493 Speaker 3: slivers of garlic in to there. It's a tiny bit 51 00:02:21,533 --> 00:02:24,693 Speaker 3: of extra effort, but the flavor award is absolutely enormous. 52 00:02:25,493 --> 00:02:27,653 Speaker 3: And then in a small bowl, you're gonna whisky all 53 00:02:27,653 --> 00:02:31,573 Speaker 3: these flavors, zest and juice of one orange, two tablespoons 54 00:02:31,613 --> 00:02:35,493 Speaker 3: of olive oil, two tablespoons of honey, one big teaspoon, 55 00:02:35,533 --> 00:02:38,933 Speaker 3: a tablespoon of Dijon mustard, and then a teaspoon each 56 00:02:39,053 --> 00:02:43,493 Speaker 3: jack of ground cumin, ground coriander, and smoked Paprikas you've 57 00:02:43,493 --> 00:02:46,413 Speaker 3: got these beautiful flavors going on, and a good heaped 58 00:02:46,453 --> 00:02:49,533 Speaker 3: teaspoon of flaky sea salt is a great idea, and 59 00:02:49,573 --> 00:02:53,493 Speaker 3: some freshly ground black black pepper. I throw in a 60 00:02:53,533 --> 00:02:55,333 Speaker 3: little bit of rosemy there as a sort of an 61 00:02:55,413 --> 00:02:58,373 Speaker 3: ode to our lamb as well, because I can't resist, 62 00:02:58,453 --> 00:03:00,373 Speaker 3: and so pour that all over the lamb and give 63 00:03:00,373 --> 00:03:03,093 Speaker 3: it a really good massage into every kind of nook 64 00:03:03,133 --> 00:03:05,373 Speaker 3: and cranny that you can. If you've got time to 65 00:03:05,453 --> 00:03:08,293 Speaker 3: marinate it over night, great or for a few hours, fantastic. 66 00:03:08,333 --> 00:03:11,733 Speaker 3: If you haven't, well, them's the brakes. So oven goes 67 00:03:11,773 --> 00:03:15,453 Speaker 3: on about one sixty one seventy nestle lamb into a 68 00:03:15,533 --> 00:03:17,453 Speaker 3: roasting dish, and then I pour over any of that 69 00:03:17,573 --> 00:03:20,773 Speaker 3: left over marinate, and then add in about it one 70 00:03:20,773 --> 00:03:23,573 Speaker 3: cup of stock and half a cup of white wine. 71 00:03:23,813 --> 00:03:25,653 Speaker 3: You could delete the wine if you like and use 72 00:03:25,653 --> 00:03:27,693 Speaker 3: a little bit more stock. And then what you want 73 00:03:27,693 --> 00:03:30,413 Speaker 3: to do is put a double laugh oil over this 74 00:03:30,693 --> 00:03:34,013 Speaker 3: so it's really really tight, so nothing's escaping out of there, 75 00:03:34,573 --> 00:03:36,613 Speaker 3: no steam or anything. This is the trick to getting 76 00:03:36,613 --> 00:03:40,853 Speaker 3: it really meltingly tender. Slide it into the oven and 77 00:03:40,893 --> 00:03:43,813 Speaker 3: braise it for about two and a half hours. I know, 78 00:03:44,013 --> 00:03:46,373 Speaker 3: hot summer's day in New Zealand, but why not. If 79 00:03:46,373 --> 00:03:48,853 Speaker 3: you're using a chicken, you can do everything that I've 80 00:03:48,893 --> 00:03:51,013 Speaker 3: just told you. But maybe we're looking at one and 81 00:03:51,053 --> 00:03:54,373 Speaker 3: a half hours, and if you're using eggplant, I'd probably 82 00:03:54,413 --> 00:03:56,453 Speaker 3: go one and a half hours as well, ex because 83 00:03:56,453 --> 00:04:00,053 Speaker 3: we want that melting all right. Check it halfway through, 84 00:04:00,333 --> 00:04:02,053 Speaker 3: possibly see if you need to sneak the steak in 85 00:04:02,093 --> 00:04:04,613 Speaker 3: a little bit more liquid into the base. Usually I don't, 86 00:04:05,573 --> 00:04:08,373 Speaker 3: and then once it's soft and lovely, remove that and 87 00:04:08,693 --> 00:04:11,333 Speaker 3: remove the foil. Drain off some of the juices. You're 88 00:04:11,333 --> 00:04:13,613 Speaker 3: going to use those in a minute. Increase the oven 89 00:04:13,653 --> 00:04:17,493 Speaker 3: temperature to about two hundred degrees celsius, and then return 90 00:04:17,573 --> 00:04:18,933 Speaker 3: the dish in there, because you want it a bit 91 00:04:19,013 --> 00:04:21,773 Speaker 3: brown and crispy on the edges. That's kind of what 92 00:04:21,853 --> 00:04:24,333 Speaker 3: we're after. And then here's the gig that turns it 93 00:04:24,373 --> 00:04:26,653 Speaker 3: into the Christmas thing. You're going to pull it apart 94 00:04:26,733 --> 00:04:29,493 Speaker 3: into big chunks. Slice it if you can, but you know, 95 00:04:29,613 --> 00:04:32,093 Speaker 3: really we're just looking at a big pull apart here. 96 00:04:33,053 --> 00:04:36,213 Speaker 3: Put those pan juices into a roasting into the roasting dish. 97 00:04:37,133 --> 00:04:41,333 Speaker 3: Good heaped tablespoon of flour in there with some soft butter, 98 00:04:41,773 --> 00:04:44,213 Speaker 3: and then just make that into a little gravy. It's 99 00:04:44,253 --> 00:04:46,533 Speaker 3: just similar way until it's all thickened. And then to 100 00:04:46,653 --> 00:04:49,573 Speaker 3: serve it, we're piling it onto a platter. We're scattering 101 00:04:49,573 --> 00:04:53,213 Speaker 3: over either some cherry tomatoes or some pomegranate seeds. We 102 00:04:53,253 --> 00:04:55,933 Speaker 3: want some red in there. Hello, it's Christmas. Lots of 103 00:04:56,013 --> 00:04:59,613 Speaker 3: mint leaves, lots of chopped parsley, a final grate of 104 00:04:59,693 --> 00:05:03,013 Speaker 3: orange zest in there serve the gravy on the side 105 00:05:03,053 --> 00:05:05,693 Speaker 3: and the colors in the flavor of This is just 106 00:05:05,773 --> 00:05:08,733 Speaker 3: Christmas round and as I say, it will look and 107 00:05:09,013 --> 00:05:12,093 Speaker 3: taste just as delicious. If lamb is beyond you will 108 00:05:12,133 --> 00:05:15,573 Speaker 3: reach this summer this Christmas. Then you can use a 109 00:05:15,573 --> 00:05:18,973 Speaker 3: beautiful butterfly chicken. Or you could take three or four 110 00:05:19,053 --> 00:05:22,973 Speaker 3: egg plants, slice them lengthways down, leaving them attached at 111 00:05:22,973 --> 00:05:24,973 Speaker 3: one end and sort of fan them out and that 112 00:05:25,013 --> 00:05:26,773 Speaker 3: way you get all that marinate in there. So there 113 00:05:26,813 --> 00:05:29,293 Speaker 3: you go. I think this is going to be a 114 00:05:28,573 --> 00:05:32,973 Speaker 3: centerpiece for Christmas that you'll love. Yeah, and just to 115 00:05:33,093 --> 00:05:36,533 Speaker 3: under or overcook it like you and I approach you obviously. 116 00:05:36,213 --> 00:05:39,693 Speaker 2: And apparently I don't want to give too much away. 117 00:05:39,693 --> 00:05:42,373 Speaker 2: But next week, you think if our final Saturday morning to. 118 00:05:44,253 --> 00:05:46,333 Speaker 3: It is And look, next week we're going to do 119 00:05:46,373 --> 00:05:51,653 Speaker 3: the grand finale, the desserts. And if anyone wants to 120 00:05:51,693 --> 00:05:53,853 Speaker 3: have a look at the canvas in the Herald today, 121 00:05:54,053 --> 00:05:56,693 Speaker 3: I have got a trifle in there, and I have 122 00:05:56,773 --> 00:05:59,133 Speaker 3: got a pavlover. I've got something different for you obviously 123 00:05:59,173 --> 00:06:01,653 Speaker 3: next week, but that'll get you. That'll get your started 124 00:06:01,693 --> 00:06:02,373 Speaker 3: to this week. 125 00:06:02,533 --> 00:06:03,893 Speaker 2: So there you go. 126 00:06:04,693 --> 00:06:06,013 Speaker 3: I love Christmas dinner. 127 00:06:06,773 --> 00:06:09,293 Speaker 2: Yeah, I'll look forward to next week to that sounds amazing. 128 00:06:09,293 --> 00:06:11,053 Speaker 2: Thank you. We're going to make sure that recipe for 129 00:06:11,093 --> 00:06:14,693 Speaker 2: the slow cook butterfly lamb leg slash chicken slash eggplant 130 00:06:15,133 --> 00:06:17,093 Speaker 2: is up on the News Talks EDB website so you 131 00:06:17,093 --> 00:06:19,253 Speaker 2: can cook along at home as well. 132 00:06:19,373 --> 00:06:22,493 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 133 00:06:22,573 --> 00:06:25,733 Speaker 1: to News Talks EDB from nine am Saturday, or follow 134 00:06:25,813 --> 00:06:27,373 Speaker 1: the podcast on iHeartRadio