1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack Teams podcast 2 00:00:10,573 --> 00:00:11,693 Speaker 1: from News Talks a B. 3 00:00:12,813 --> 00:00:14,493 Speaker 2: Right now, they're time to catch up with our cook. 4 00:00:14,613 --> 00:00:17,053 Speaker 2: Nikki Wicks is here this morning. Killed are yeah? 5 00:00:17,093 --> 00:00:17,613 Speaker 3: Good morning? 6 00:00:17,733 --> 00:00:20,493 Speaker 2: Oh you Chris. I was going to say, you've stolen 7 00:00:20,573 --> 00:00:24,093 Speaker 2: my heart. You've stolen my heart from the three this morning. 8 00:00:24,093 --> 00:00:25,253 Speaker 2: So you're there for word, are you? 9 00:00:25,653 --> 00:00:27,893 Speaker 3: I'm there for words? The Beautiful Writers Festival. 10 00:00:27,933 --> 00:00:29,693 Speaker 4: It's one down here. I had both of my events 11 00:00:29,773 --> 00:00:32,413 Speaker 4: last night, so now I get to relax, be free 12 00:00:32,533 --> 00:00:34,533 Speaker 4: and go and listen to other great writers, which is 13 00:00:34,573 --> 00:00:39,493 Speaker 4: fantastic bluebird day down here. So just after this, I'm 14 00:00:39,533 --> 00:00:41,933 Speaker 4: off out to Sumner for a for a wake up swim. 15 00:00:42,293 --> 00:00:44,933 Speaker 2: Ah. Look at you. You never miss a day, do you? 16 00:00:45,053 --> 00:00:48,093 Speaker 2: Good for you, Nick? That's so impressive. I mean it's 17 00:00:48,093 --> 00:00:51,413 Speaker 2: always a bluebird day in the But did you crush it? 18 00:00:51,493 --> 00:00:53,453 Speaker 2: Did you absolutely crush it? Yes? 19 00:00:54,133 --> 00:00:55,453 Speaker 3: Of course I was stabulous. 20 00:00:55,453 --> 00:00:58,613 Speaker 4: I was older panel with absolutely fabulous other woman and 21 00:00:58,653 --> 00:01:00,493 Speaker 4: one gentleman and two different events. 22 00:01:00,973 --> 00:01:03,373 Speaker 3: I did well, I did, we did. 23 00:01:03,853 --> 00:01:05,533 Speaker 4: And now of course I've got that thing where you 24 00:01:05,613 --> 00:01:08,893 Speaker 4: feel like you're just so ordinary and a better job. 25 00:01:09,613 --> 00:01:14,253 Speaker 2: No, No, I'm sure you're amazing. It was Greaty are 26 00:01:14,253 --> 00:01:15,213 Speaker 2: you into leftovers? 27 00:01:16,053 --> 00:01:17,053 Speaker 3: Look a little bit? 28 00:01:18,093 --> 00:01:20,453 Speaker 4: Who works from home so I get to cook lunch 29 00:01:20,453 --> 00:01:22,733 Speaker 4: if I need to. But I really understand that people 30 00:01:23,533 --> 00:01:26,293 Speaker 4: are often off to the office on a you know, 31 00:01:26,413 --> 00:01:29,413 Speaker 4: five days a week, and so therefore cooking something the 32 00:01:29,533 --> 00:01:32,333 Speaker 4: night before it's great if you can cook a little 33 00:01:32,373 --> 00:01:35,133 Speaker 4: bit more and take it into the office. Yeah, it's economic. 34 00:01:35,253 --> 00:01:37,253 Speaker 4: It's probably healthier for you and that sort of thing. 35 00:01:37,373 --> 00:01:38,373 Speaker 3: Do you love a leftover? 36 00:01:38,933 --> 00:01:41,773 Speaker 2: It depends on the leftover, to be perfectly honest, but no, 37 00:01:42,333 --> 00:01:46,013 Speaker 2: but sometimes you know, like a cold like cold pizza obviously, 38 00:01:46,293 --> 00:01:46,573 Speaker 2: what a. 39 00:01:46,573 --> 00:01:48,973 Speaker 4: Web obviously what a I know. 40 00:01:49,213 --> 00:01:51,653 Speaker 2: Yeah, yeah, it depends a little bit on the leftovers, 41 00:01:51,693 --> 00:01:53,653 Speaker 2: I think. But you have a. 42 00:01:53,893 --> 00:01:57,773 Speaker 4: Great cold roast potatoes amazing. Put a squeeze of lemon 43 00:01:57,853 --> 00:02:01,013 Speaker 4: juice over them. Cold pastas can be fantastic if you're 44 00:02:01,013 --> 00:02:02,933 Speaker 4: just making a little bit of extra pasta and you 45 00:02:02,973 --> 00:02:05,373 Speaker 4: can steer anything through them. Loosen them up with a 46 00:02:05,373 --> 00:02:06,893 Speaker 4: bit more olive oil and a bit lemon. 47 00:02:06,773 --> 00:02:09,973 Speaker 3: Juice is great. You know a lot of cultures actually do, 48 00:02:10,133 --> 00:02:12,253 Speaker 3: in fact eat their food at room temperature. 49 00:02:12,413 --> 00:02:14,733 Speaker 4: We've got this thing about everything needing to be piping hot, 50 00:02:14,773 --> 00:02:15,973 Speaker 4: which is crazy. 51 00:02:16,053 --> 00:02:19,053 Speaker 3: But look, I've got to cook sober noodles recipe, and 52 00:02:19,093 --> 00:02:21,573 Speaker 3: this is great hot and cold. So what I love 53 00:02:21,613 --> 00:02:23,973 Speaker 3: to do is always cook a bit more of the sober. 54 00:02:23,693 --> 00:02:26,573 Speaker 4: Noodles when i'm making it for dinner. I'm serving this 55 00:02:26,693 --> 00:02:29,453 Speaker 4: with salmon, and it's so sober noodles are those they've got, 56 00:02:29,493 --> 00:02:31,893 Speaker 4: but they're made primarily with buckwheat a little bit if 57 00:02:31,893 --> 00:02:34,213 Speaker 4: we get a flour in there. So in a pot 58 00:02:34,253 --> 00:02:35,973 Speaker 4: you cook up your sober noodles. 59 00:02:36,013 --> 00:02:36,693 Speaker 3: This sous too. 60 00:02:36,733 --> 00:02:39,093 Speaker 4: So once for dinner next day, you've got left over 61 00:02:39,213 --> 00:02:41,773 Speaker 4: about one hundred and sixty grams of dried sober noodles, 62 00:02:41,773 --> 00:02:44,533 Speaker 4: which is about half a packet of them. And put 63 00:02:44,573 --> 00:02:47,213 Speaker 4: those in some well salted boiling water. As soon as 64 00:02:47,253 --> 00:02:49,453 Speaker 4: it comes to the boiled. Time it for five minutes. 65 00:02:49,493 --> 00:02:51,733 Speaker 4: That's what I tend to do. Most of them seem 66 00:02:51,773 --> 00:02:54,173 Speaker 4: to work out just that's the exact right amount that 67 00:02:54,213 --> 00:02:57,093 Speaker 4: you need to cook them for this recipe. Drain them 68 00:02:57,093 --> 00:02:59,893 Speaker 4: off with them under cold water, and then use that 69 00:02:59,973 --> 00:03:02,853 Speaker 4: same pot that you cook the noodles, and to bring 70 00:03:04,053 --> 00:03:06,053 Speaker 4: some stock. I use about two to three cups of 71 00:03:06,053 --> 00:03:08,893 Speaker 4: good liquid stock, or if you've got a powder, mix 72 00:03:08,973 --> 00:03:11,493 Speaker 4: that up into a liquid or one of those gels, 73 00:03:11,533 --> 00:03:15,373 Speaker 4: Continentals gels. So you've got your stock on a rapid swimmer. 74 00:03:15,413 --> 00:03:17,693 Speaker 4: And then what I do is add in the cooked noodles. 75 00:03:17,693 --> 00:03:19,493 Speaker 4: So they're going to do a little bit more cooking. 76 00:03:19,933 --> 00:03:22,693 Speaker 4: And I've taken about one fifty to two hundred grams 77 00:03:22,693 --> 00:03:25,973 Speaker 4: of cubed salmon, beautiful fresh salmon. So got two to 78 00:03:26,013 --> 00:03:29,933 Speaker 4: three stalks of broccolini, half a couple of sort of 79 00:03:29,973 --> 00:03:32,893 Speaker 4: snow peas that I've generally halved lengs was you could 80 00:03:32,973 --> 00:03:35,533 Speaker 4: use atamamae beans, the shelled ones. 81 00:03:35,373 --> 00:03:36,253 Speaker 3: Would be fine. 82 00:03:36,773 --> 00:03:39,093 Speaker 4: A good tea spoon of sesamele, that's. 83 00:03:38,933 --> 00:03:40,013 Speaker 3: What really gives it the kicker. 84 00:03:40,053 --> 00:03:43,933 Speaker 4: I reckon and some of that off, just until you 85 00:03:43,973 --> 00:03:45,653 Speaker 4: know the vegetables and the salmon there cooked all the 86 00:03:45,653 --> 00:03:47,693 Speaker 4: way through a couple of minutes. Really, this whole dish 87 00:03:47,733 --> 00:03:49,053 Speaker 4: is really under sixteen minutes. 88 00:03:49,653 --> 00:03:51,973 Speaker 3: Servad and bowls with a sprinkle. 89 00:03:51,533 --> 00:03:55,053 Speaker 4: Of sesame seeds, maybe a nice wedg of lemon squeeze 90 00:03:55,053 --> 00:03:56,973 Speaker 4: and lime something like that. A bit of salt to 91 00:03:56,973 --> 00:04:00,413 Speaker 4: season it, perhaps a bit of ginger grated ginger on there, 92 00:04:00,653 --> 00:04:02,293 Speaker 4: perhaps a bit of chili, perhaps a bit. 93 00:04:02,173 --> 00:04:05,173 Speaker 3: Of soy sauce. And what I love is the next 94 00:04:05,253 --> 00:04:09,973 Speaker 3: day just as good cold, in fact, particularly good quite chilled. 95 00:04:10,093 --> 00:04:12,093 Speaker 4: Yeah, so some of those other things. I like a 96 00:04:12,133 --> 00:04:15,453 Speaker 4: pizza when it's cold, but it's not got the fridge 97 00:04:15,493 --> 00:04:16,813 Speaker 4: on it, if you know what I mean. I like 98 00:04:16,853 --> 00:04:19,053 Speaker 4: to bring them up a little bit to that room temperature. 99 00:04:19,413 --> 00:04:21,093 Speaker 4: So you know, I mean, this one's. 100 00:04:20,893 --> 00:04:22,973 Speaker 3: A beautiful pop it in little tubleware. 101 00:04:23,493 --> 00:04:25,213 Speaker 4: I don't know tuble is a thing anymore. 102 00:04:26,653 --> 00:04:27,133 Speaker 3: And great. 103 00:04:27,173 --> 00:04:28,853 Speaker 4: It means you don't have to run off and use 104 00:04:28,933 --> 00:04:32,493 Speaker 4: the you know, the office or the factory or the whatever. 105 00:04:32,613 --> 00:04:35,493 Speaker 4: Microwave is usually in a dire state. 106 00:04:35,453 --> 00:04:36,653 Speaker 3: Totally, let's be honest. 107 00:04:36,733 --> 00:04:39,013 Speaker 2: Yeah, yeah, no, I think it sounds amazing. It sounds 108 00:04:39,133 --> 00:04:41,093 Speaker 2: and you're just a little bit of yeah, like a 109 00:04:41,093 --> 00:04:43,053 Speaker 2: little bit of lemon over the top or something freshens 110 00:04:43,093 --> 00:04:44,573 Speaker 2: it up the next day away you go. 111 00:04:44,933 --> 00:04:47,173 Speaker 4: Yeah, brings everything to life the next dayes. 112 00:04:47,413 --> 00:04:48,773 Speaker 3: That's the deal with leftovers. 113 00:04:49,573 --> 00:04:53,453 Speaker 2: Yeah, okay, very good. Yeah, okay, well that's a perfect one, 114 00:04:53,493 --> 00:04:55,573 Speaker 2: I reckon. If you've got a quick, easy dinner at home, 115 00:04:55,613 --> 00:04:57,693 Speaker 2: you want something for the next day as well, little thought. Yeah, 116 00:04:57,693 --> 00:04:59,613 Speaker 2: thank you so much, Nikki. We will make sure that's 117 00:04:59,653 --> 00:05:03,093 Speaker 2: sober noodle and salmon recipe is up on the news 118 00:05:03,093 --> 00:05:05,573 Speaker 2: talks You'd be website. You enjoy being in christ to 119 00:05:05,653 --> 00:05:06,853 Speaker 2: it you. We'll catch you next week. 120 00:05:07,453 --> 00:05:07,853 Speaker 3: Thank you. 121 00:05:08,453 --> 00:05:10,613 Speaker 2: That is Nicki works like, oh hey look at this. 122 00:05:10,693 --> 00:05:13,093 Speaker 2: Here you go, hi Jack. Nicki more than crushed it 123 00:05:13,133 --> 00:05:16,213 Speaker 2: at her word events last night. She was absolutely incredible. 124 00:05:16,693 --> 00:05:19,253 Speaker 2: Well that there you go, and I can check the number. 125 00:05:19,333 --> 00:05:21,453 Speaker 2: Nicki didn't manage to text us that text at the 126 00:05:21,453 --> 00:05:23,133 Speaker 2: same time as she was speaking with us, so we 127 00:05:23,213 --> 00:05:26,773 Speaker 2: know that it's legit. Thank you very much for that. 128 00:05:26,933 --> 00:05:29,573 Speaker 2: Like I say, the recipes on the website. Actually, everything 129 00:05:29,613 --> 00:05:31,333 Speaker 2: from our show goes up on the website. So if 130 00:05:31,333 --> 00:05:33,413 Speaker 2: you want to find something that we've been talking about 131 00:05:33,413 --> 00:05:35,093 Speaker 2: on the radio, the easiest way to do it is 132 00:05:35,093 --> 00:05:39,293 Speaker 2: to go to Newstalk zb dot co dot NZ forward 133 00:05:39,333 --> 00:05:40,293 Speaker 2: slash Jack. 134 00:05:40,973 --> 00:05:44,093 Speaker 1: For more from Saturday Morning with Jack Tame, Listen live 135 00:05:44,173 --> 00:05:47,013 Speaker 1: to news Talk z EDB from nine am Saturday, or 136 00:05:47,053 --> 00:05:48,973 Speaker 1: follow the podcast on iHeartRadio.