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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 Talk st.

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Speaker 2: Be Father's Day tomorrow, of course, and if you're leaving

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Speaker 2: things kind of late, but you want to give your

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Speaker 2: dad a bit of a treat on Father's Day morning,

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Speaker 2: NICKI waks our cook has the recipe for you, Kilda.

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Speaker 3: Yes, Marina, I certainly do. And it's not too late

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Speaker 3: to think about it.

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Speaker 2: Do you know what I was going through this? Because yeah,

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Speaker 2: you hear mint on toast, right, and you think, oh aye,

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Speaker 2: but then you think fancy Minton toast with chili, onions

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Speaker 2: and egg. And then I go through that. I go

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Speaker 2: through the ingredients which I'm not going to give away

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Speaker 2: just yet, and I think, oh, man, that looks like

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Speaker 2: a bit of me on a Saturday morning. That looks

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Speaker 2: like a big bit of meat.

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Speaker 1: Yeah.

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Speaker 3: And I don't know about you, but if I'm at

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Speaker 3: a cafe and there is Minton toast on their breakfast

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Speaker 3: slash brunch menu, I'm straight there. I don't even look

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Speaker 3: at anything else. I adorn mins on toast, a buttery

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Speaker 3: piece of toast. It's left over from my youth. I

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Speaker 3: just I just adore it.

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Speaker 2: Yeah, yeah, okay, So.

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Speaker 3: Look and Look, it's really great if you were to

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Speaker 3: make this today because it does age well. I always

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Speaker 3: think things like this kind of tastes better on the

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Speaker 3: second day in some ways. And you don't really want

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Speaker 3: to be whipping this up tomorrow morning for brunch, So

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Speaker 3: make it today. All the ingredients, though they're they sort

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Speaker 3: of sound anxiety, you should be able to find them everywhere.

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Speaker 3: So look, I start off by heating out. I do

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Speaker 3: this in a big saucepan, a big pot, and you

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Speaker 3: want to brown the mints off, and you want to

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Speaker 3: do a little bit of quality olive oil if you can,

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Speaker 3: or some other oil it doesn't really matter, but probably

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Speaker 3: not butter because it'll burn. You want to brown that

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Speaker 3: mints to get a little bit of flavor in it.

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Speaker 3: Jack just you don't have to go all out, but

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Speaker 3: you just want a little bit of it so that

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Speaker 3: you kind of get some color, so that you don't

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Speaker 3: have one of those gray mints episodes, because that's not

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Speaker 3: going to say Happy Father's Day. And I break it

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Speaker 3: up with a fork as it cooks. But first of all,

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Speaker 3: let it kind of cook and stick to the bottom

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Speaker 3: of your pot, and that'll brown it up a little bit.

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Speaker 3: Then I add some grated carrot. I've used two graded carrots.

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Speaker 3: One to pad out your mints, because you've brought good

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Speaker 3: quality mints, but also it gives it color and it

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Speaker 3: gives it a little sweetness, which really nice. I chuck

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Speaker 3: a bay leaf in there. Bay leaves are a really

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Speaker 3: wonderful kind of what I refer to as a grounding flavor,

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Speaker 3: So they really kind of ground a ditch, and everything

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Speaker 3: else can kind of dance around it, which is great.

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Speaker 3: I've gone a quarter a cup of red wine because

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Speaker 3: my dad loves his red wine. But you could use

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Speaker 3: sort of a tablespoon or two of balsamic vinegar. You

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Speaker 3: could also use worster sauce, or you could use maybe

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Speaker 3: your tablespoon off soy sauce will get you there too,

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Speaker 3: So just something like that is kind of nice game

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Speaker 3: color flavor, all of that. Cook it for three to

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Speaker 3: four minutes. Then add in your tomatoes. I've used a

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Speaker 3: good tin of tinned chopped tomatoes. Whatever you like really there.

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Speaker 3: I do tend to buy the muoty ones. Yes, they're

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Speaker 3: about fifty cents more for a can, but they're so

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Speaker 3: delicious and they're all broken up really nicely. And then

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Speaker 3: you just want to sim of that for about twenty

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Speaker 3: to thirty minutes. I do a little combo of lid

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Speaker 3: on lid off kind of thing. I start off with

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Speaker 3: the lid on and then I reduce it a little

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Speaker 3: bit with the lid off, Taste it for a bit

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Speaker 3: of seas and I add a bit of salt and

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Speaker 3: pepper in there. Obviously, while the mince is cooking, chops

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Speaker 3: some onions, nice thin slices going from tip to root,

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Speaker 3: not across the onion, because if you if you do

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Speaker 3: it tip to root, it'll cook faster. And you want

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Speaker 3: to fry those in some butter or oil or a combo,

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Speaker 3: get some really good color on them. Jack. You want

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Speaker 3: them to you know that, you don't want them just

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Speaker 3: kind of softened. You want them to actually have some

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Speaker 3: color on them. And then add in a bit of

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Speaker 3: a chopped chili or even some chili flags and set

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Speaker 3: those aside. And then you're going to use that pan

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Speaker 3: to also fry your eggs, so the eggs will also

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Speaker 3: have that kind of oniony flavor to them. Plate up,

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Speaker 3: you have a nice little bit of a bit of toast,

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Speaker 3: little dollup of mince on there. You put fried egg on.

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Speaker 3: There your chili onion mix. You say, I love you

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Speaker 3: so much, dad, And there you go. You can sprinkle

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Speaker 3: it with a bit of chive, bit of pasta if

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Speaker 3: you really want to get flash on it. But it's

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Speaker 3: good cheese tealing.

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Speaker 2: It looks cheeky good. So what do you think? Are

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Speaker 2: you thinking? Is this a chimato? We've got a sato?

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Speaker 2: What are you think any I said chipato?

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Speaker 3: I think it depends on the age of your dad's teeth. Yeah, right,

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Speaker 3: so my mom and dad, bless them both. I've still

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Speaker 3: got them in their eighties and they find a lot

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Speaker 3: of that sourdough carry on, just a little bit too tough. Okay,

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Speaker 3: that crust, that crust once it's toasted, jabbat is a

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Speaker 3: nice soft one, which is great. But look, anything will do.

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Speaker 3: To be honest, I'd look, if you've got a thick

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Speaker 3: toast slice of tip top white bread, it's still going

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Speaker 3: to be fantastic. So yeah, don't you be worrying about that.

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Speaker 2: I've said, Oh you've said, what toast jamata? Oh well,

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Speaker 2: well we're going to say goodbye anyway, Thank you very much, Nikki.

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Speaker 2: We'll make sure that Nicki's recipe for that super fancy

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Speaker 2: Father's Day mince on toast with chili, onions and egg

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Speaker 2: is available on the News Talks he'b webs.

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

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Speaker 1: to News Talks That'd be from nine am Saturday, or

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