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 --> 00:00:11,933 Speaker 1: from News Talks AB. 3 00:00:12,773 --> 00:00:15,573 Speaker 2: And says Hijack Love Robin Wide has for that something 4 00:00:15,653 --> 00:00:18,133 Speaker 2: is happening here exhibition at the Christich Art Gallery. More 5 00:00:18,173 --> 00:00:20,653 Speaker 2: than once keep returning to the exhibition book, which is 6 00:00:20,693 --> 00:00:23,893 Speaker 2: absolutely gorgeous. We'll make sure the doco is on my 7 00:00:23,973 --> 00:00:25,893 Speaker 2: watch list. I know what you say about the exhibition 8 00:00:25,933 --> 00:00:30,013 Speaker 2: book because we've got it as well. And after they 9 00:00:30,013 --> 00:00:32,293 Speaker 2: o'clock on News Talks, he'd be if you just feel 10 00:00:32,373 --> 00:00:34,813 Speaker 2: like sitting on the couch this weekend, that's all good. 11 00:00:34,813 --> 00:00:37,453 Speaker 2: We don't judge on the show. And we've got three 12 00:00:37,493 --> 00:00:40,893 Speaker 2: fantastic shows to recommend in our screen time segment that's 13 00:00:40,893 --> 00:00:44,253 Speaker 2: where we share with you TV shows to watch or 14 00:00:44,333 --> 00:00:46,653 Speaker 2: stream from home. And there's this brand new show. It's 15 00:00:46,733 --> 00:00:50,213 Speaker 2: kind of a little docu series that follows a series 16 00:00:50,333 --> 00:00:54,253 Speaker 2: of New Zealand netball legends as they work to return 17 00:00:54,293 --> 00:00:56,053 Speaker 2: to the court. So the likes of Irene Van Dyke, 18 00:00:56,133 --> 00:00:59,173 Speaker 2: Casey Corpora, Adean Wilson heading back to the court for 19 00:00:59,213 --> 00:01:01,093 Speaker 2: a big game. So I'll tell you about that series 20 00:01:01,173 --> 00:01:03,933 Speaker 2: after ten o'clock this morning. Right now, though, our cook, 21 00:01:04,053 --> 00:01:06,133 Speaker 2: Nikki Wicks is here and not only is she a 22 00:01:06,173 --> 00:01:10,373 Speaker 2: fan of the kind of desserts that she brings us 23 00:01:10,373 --> 00:01:11,573 Speaker 2: so often and we've got one of those in a 24 00:01:11,573 --> 00:01:13,613 Speaker 2: couple of minutes, but you're a Fat Freddy's fan too. 25 00:01:14,213 --> 00:01:16,933 Speaker 3: I really am. Jack. I loved your intro and I 26 00:01:17,013 --> 00:01:20,773 Speaker 3: was so so sorry toy the news because best band 27 00:01:21,053 --> 00:01:25,213 Speaker 3: like just so fantastic, so iconically New Zealand and Pacific 28 00:01:25,293 --> 00:01:28,533 Speaker 3: in sound. I love it and I have it's so 29 00:01:28,693 --> 00:01:31,133 Speaker 3: dear in my heart because once when I was on 30 00:01:31,253 --> 00:01:35,293 Speaker 3: a cycling trip through Vietnam and I had a walkman 31 00:01:35,493 --> 00:01:37,973 Speaker 3: disc on me. Oh yes, that is back. 32 00:01:37,893 --> 00:01:42,373 Speaker 2: When we had Wow Yeah. 33 00:01:41,133 --> 00:01:43,693 Speaker 3: And I can still in my brain I have got 34 00:01:43,733 --> 00:01:47,893 Speaker 3: such a clear image of chugging up this really really 35 00:01:47,933 --> 00:01:51,013 Speaker 3: big slope and it was a good few kilometers if 36 00:01:51,053 --> 00:01:53,653 Speaker 3: not more, and just up and zig zagging across the 37 00:01:53,653 --> 00:01:57,773 Speaker 3: Squide Valley in Vietnam to the sounds of Fat Freddy's 38 00:01:57,893 --> 00:02:01,133 Speaker 3: and that beat that you know that just keep me going. 39 00:02:01,173 --> 00:02:04,693 Speaker 3: It was like just my peddling was like, yes, do it. 40 00:02:04,733 --> 00:02:05,333 Speaker 3: I could do it. 41 00:02:05,333 --> 00:02:08,533 Speaker 2: I'm a priest because I like I would like Fat 42 00:02:08,533 --> 00:02:11,733 Speaker 2: Footies to me is like relaxing music as opposed to 43 00:02:11,773 --> 00:02:13,533 Speaker 2: like get pumped up for a big you know what 44 00:02:13,573 --> 00:02:13,893 Speaker 2: I mean. 45 00:02:14,253 --> 00:02:16,213 Speaker 3: Well, but bear in mind when you're chugging up a 46 00:02:16,253 --> 00:02:17,493 Speaker 3: hillier and granny gear. 47 00:02:17,853 --> 00:02:20,093 Speaker 1: Okay, so it's kind of quite slow. 48 00:02:20,293 --> 00:02:23,733 Speaker 3: It's just you keep ongoing. So yeah, it's always very 49 00:02:23,773 --> 00:02:24,853 Speaker 3: Rey fond of my memory. 50 00:02:25,013 --> 00:02:25,613 Speaker 1: So there you go. 51 00:02:25,693 --> 00:02:28,573 Speaker 2: Yeah, great, great, yeah, so good. All right, you've got 52 00:02:28,613 --> 00:02:31,373 Speaker 2: a fantastic sounding little recipe this morning to make the 53 00:02:31,413 --> 00:02:33,533 Speaker 2: most of some good citrus at the moment. 54 00:02:34,453 --> 00:02:38,613 Speaker 3: Yes, honestly, this orange cake, it's super simple. And before 55 00:02:38,653 --> 00:02:41,093 Speaker 3: listeners get excited or think, oh it's that it's that 56 00:02:41,173 --> 00:02:44,053 Speaker 3: boiled orange cake, it's not the boiled orange cake because 57 00:02:44,053 --> 00:02:46,533 Speaker 3: an actual fact, I've never enjoyed the boiled orange cake 58 00:02:46,533 --> 00:02:49,613 Speaker 3: because it's two patheta me where you boil whole oranges 59 00:02:49,653 --> 00:02:51,853 Speaker 3: and use those for the cake. It's much simpler than that. 60 00:02:52,173 --> 00:02:54,253 Speaker 3: And it's but this one is really crammed full of 61 00:02:54,293 --> 00:02:57,773 Speaker 3: a very intense orange flavor. So I make it in 62 00:02:57,813 --> 00:03:00,813 Speaker 3: a loaf tin, so you could probably double the restiped 63 00:03:00,893 --> 00:03:04,413 Speaker 3: maker sizeable sort of round twenty three centimeter cake if 64 00:03:04,413 --> 00:03:07,333 Speaker 3: you like. But here is the rest for a nice 65 00:03:07,373 --> 00:03:09,493 Speaker 3: little loaf cake that we'll see you through the weekend. 66 00:03:10,973 --> 00:03:13,573 Speaker 3: Bang that oven on one hundred and eighty degrees celsius 67 00:03:13,893 --> 00:03:17,373 Speaker 3: and line a loaf tin with some some baking paper, 68 00:03:17,853 --> 00:03:20,213 Speaker 3: and then in a bowl of a food processor, I 69 00:03:20,493 --> 00:03:23,373 Speaker 3: just process a cup of raw sugar. I mean, if 70 00:03:23,413 --> 00:03:25,293 Speaker 3: you don't have raw sugar, just use ordinary sugar. But 71 00:03:25,493 --> 00:03:28,093 Speaker 3: I quite like the caramelly flavor that you get from 72 00:03:28,133 --> 00:03:32,733 Speaker 3: this from raw sugar. And you do that with some citrus, 73 00:03:32,733 --> 00:03:35,613 Speaker 3: and I use the rind of two oranges and one lemon, 74 00:03:36,093 --> 00:03:38,373 Speaker 3: but so I take it off with a potato peela jack. 75 00:03:38,453 --> 00:03:40,933 Speaker 3: So I want to avoid the white perth okay, and 76 00:03:40,973 --> 00:03:43,293 Speaker 3: I find that quite a bit bitter Flavorates want that 77 00:03:43,373 --> 00:03:46,813 Speaker 3: pure citrusy flavor in hare so and you process that 78 00:03:47,013 --> 00:03:49,693 Speaker 3: in your food process or with the sugar so that 79 00:03:49,733 --> 00:03:51,853 Speaker 3: you end up with a sort of damp, sandy kind 80 00:03:51,853 --> 00:03:53,933 Speaker 3: of texture. It's really lovely. It's a wonderful way to 81 00:03:54,333 --> 00:03:58,053 Speaker 3: fuse the sugar with the citrus flavors. And then well 82 00:03:58,453 --> 00:04:00,693 Speaker 3: then I take the pith off the orange off one 83 00:04:00,733 --> 00:04:03,773 Speaker 3: of the oranges with a serrated knife, and then I 84 00:04:03,853 --> 00:04:05,733 Speaker 3: chop that up and put that in the blender as well. 85 00:04:05,773 --> 00:04:10,013 Speaker 3: So I've got this love sugary citrusy mixed there. Transfer 86 00:04:10,093 --> 00:04:12,533 Speaker 3: that to a mixing bowl and then whisking an egg 87 00:04:12,693 --> 00:04:15,653 Speaker 3: into that, and then just keep whisking or beating it 88 00:04:15,693 --> 00:04:19,373 Speaker 3: till it's nice and thick and creamy, and then add 89 00:04:19,373 --> 00:04:21,933 Speaker 3: in half a cup of olive oil. I use grape 90 00:04:21,973 --> 00:04:25,613 Speaker 3: seed oil or caged my hands on some cheap olive oil, 91 00:04:25,613 --> 00:04:29,333 Speaker 3: I'll use that. And again using olive oil instead of 92 00:04:29,373 --> 00:04:33,253 Speaker 3: a instead of butter and a cake. It just really 93 00:04:33,293 --> 00:04:36,773 Speaker 3: makes the difference. It means the cake is fresh for days. 94 00:04:37,133 --> 00:04:41,533 Speaker 3: I'm avoiding saying the word moist, and it just it's 95 00:04:41,573 --> 00:04:44,293 Speaker 3: got this lovely testure which I absolutely doore look quite 96 00:04:44,333 --> 00:04:48,333 Speaker 3: different from a from a buttered cake. So yeah, So 97 00:04:48,853 --> 00:04:50,933 Speaker 3: add your oil in there, pinch of salt in there, 98 00:04:50,973 --> 00:04:53,613 Speaker 3: just for a bit of balance, and mix that until 99 00:04:53,613 --> 00:04:57,053 Speaker 3: it's combined. And then stir through some yogurt, about half 100 00:04:57,053 --> 00:05:00,453 Speaker 3: a cup of good, thick, natural yogurt that you've stirred 101 00:05:00,453 --> 00:05:03,413 Speaker 3: in two tablespoons of lemon juice into the air. Add 102 00:05:03,933 --> 00:05:05,933 Speaker 3: one or a quarter cups of plain flour, or you 103 00:05:05,933 --> 00:05:09,653 Speaker 3: can use raising flour. If you're using plain flour, add 104 00:05:09,653 --> 00:05:12,413 Speaker 3: in two teaspoons of baking powder, and I do about 105 00:05:12,453 --> 00:05:16,093 Speaker 3: a half a teaspoon of baking soda sometimes too. You've 106 00:05:16,093 --> 00:05:19,133 Speaker 3: got all the all the ingredients there that we're going 107 00:05:19,213 --> 00:05:21,773 Speaker 3: to give this cake or this loaf cake really great 108 00:05:22,733 --> 00:05:25,293 Speaker 3: rise because you've got baking powders, you've got the lemon juice, 109 00:05:25,293 --> 00:05:26,893 Speaker 3: the yogurt, and all of that sort of thing that's 110 00:05:26,893 --> 00:05:31,053 Speaker 3: going to react with those raising agents. Throw that into 111 00:05:31,093 --> 00:05:34,813 Speaker 3: your into your loaf tin and it's very It's a 112 00:05:34,853 --> 00:05:36,973 Speaker 3: nice thick batter. And then what you need to be 113 00:05:37,013 --> 00:05:39,173 Speaker 3: doing is just cooking that for about thirty five to 114 00:05:39,253 --> 00:05:42,973 Speaker 3: forty minutes. Loaf cakes, I don't know why, they just 115 00:05:43,173 --> 00:05:45,613 Speaker 3: take a long time to cook. So cook that off 116 00:05:45,653 --> 00:05:47,453 Speaker 3: for you know, sort of thirty five to forty five 117 00:05:47,573 --> 00:05:50,573 Speaker 3: minutes until a scua comes out nice and clean. Leave 118 00:05:50,613 --> 00:05:52,493 Speaker 3: it for a good ten minutes to cool in the tin. 119 00:05:53,253 --> 00:05:55,733 Speaker 3: You can't ic it if you like. You could also 120 00:05:55,773 --> 00:05:58,693 Speaker 3: put a syrup over it, but I just prefer it plain, 121 00:05:58,813 --> 00:06:01,533 Speaker 3: believe it or not. It's just so beautiful. And as 122 00:06:01,613 --> 00:06:05,133 Speaker 3: I ate two pieces for breakfast this morning with my 123 00:06:05,213 --> 00:06:07,333 Speaker 3: cup of tea and bed, look, it started off as 124 00:06:07,373 --> 00:06:10,293 Speaker 3: one right, yeah, yeah, I started at risk. You know 125 00:06:10,293 --> 00:06:11,813 Speaker 3: what I thought. I thought, you know, this would have 126 00:06:11,853 --> 00:06:14,573 Speaker 3: also been really good with some sultanas or raisins in it, 127 00:06:15,253 --> 00:06:17,533 Speaker 3: interesting so you could chut. Yeah, it just seemed like 128 00:06:17,613 --> 00:06:19,493 Speaker 3: it would be great with that as well. So if 129 00:06:19,493 --> 00:06:22,173 Speaker 3: you like that sort of thing, then feel free to 130 00:06:22,173 --> 00:06:24,093 Speaker 3: put on sort of half a cup of those as well. 131 00:06:24,333 --> 00:06:27,333 Speaker 3: You won't be sorry. But it's just the beautifless most 132 00:06:27,333 --> 00:06:28,733 Speaker 3: amazing citrusy flavors. 133 00:06:28,813 --> 00:06:31,173 Speaker 2: Hey, I was thinking of you this week because we 134 00:06:31,253 --> 00:06:33,533 Speaker 2: picked up a little bit of a treat at our place, 135 00:06:33,653 --> 00:06:40,613 Speaker 2: just a couple. Everyone can ever retaste talarios tamillo is 136 00:06:40,653 --> 00:06:44,653 Speaker 2: that time of year. My wife just gotten from the supermarket, 137 00:06:44,693 --> 00:06:47,853 Speaker 2: believe it or not, the fancy supermarket. So great experience, yes, 138 00:06:48,053 --> 00:06:50,333 Speaker 2: great expense. So we've had to remortgage the house, et cetera. 139 00:06:50,453 --> 00:06:52,973 Speaker 2: But so there were only I was allowed to. Everyone 140 00:06:53,053 --> 00:06:55,493 Speaker 2: else had one. So that's so we got four the 141 00:06:55,533 --> 00:06:56,373 Speaker 2: whole household. 142 00:06:56,733 --> 00:06:58,813 Speaker 3: And do you just you just have them straight, have 143 00:06:58,853 --> 00:06:59,293 Speaker 3: them straight. 144 00:06:59,413 --> 00:07:03,253 Speaker 2: Yeah, there's just there's something about the I don't know, 145 00:07:03,293 --> 00:07:07,253 Speaker 2: the kind of tartness and the Yeah, it's gorgeous. The 146 00:07:07,973 --> 00:07:10,173 Speaker 2: color as well. Next week, I think the color. 147 00:07:10,693 --> 00:07:14,773 Speaker 3: You know, there's also various different varieties too, which I do, 148 00:07:14,973 --> 00:07:18,213 Speaker 3: but you next, they're quite galvanized and people love them 149 00:07:18,253 --> 00:07:19,853 Speaker 3: or hate them, but what a treat to have in 150 00:07:19,893 --> 00:07:21,333 Speaker 3: the day household. 151 00:07:21,453 --> 00:07:23,773 Speaker 2: A little bit I know, I know, I said, a. 152 00:07:23,773 --> 00:07:25,813 Speaker 3: Little bit like a Robin White. Quite priceless. 153 00:07:25,853 --> 00:07:30,493 Speaker 2: Really, yes, well, hey, thank you so much. Make sure 154 00:07:30,533 --> 00:07:33,493 Speaker 2: that beautiful sounding orange cake recipe is up at newstalk 155 00:07:33,733 --> 00:07:35,373 Speaker 2: dB dot co dot m Z 156 00:07:36,373 --> 00:07:39,453 Speaker 1: For more from Saturday Morning with Jack Tame, Listen live 157 00:07:39,573 --> 00:07:42,373 Speaker 1: to news talks he'd be from nine am Saturday, or 158 00:07:42,453 --> 00:07:44,373 Speaker 1: follow the podcast on iHeartRadio.