1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack Team podcast 2 00:00:10,613 --> 00:00:11,973 Speaker 1: from News Talk SIB. 3 00:00:12,733 --> 00:00:15,693 Speaker 2: Yeah, Cook, Nikki wixs is in the house, Kilda. 4 00:00:17,093 --> 00:00:20,973 Speaker 3: Yes, Morena, I am in the house with the most 5 00:00:21,013 --> 00:00:22,573 Speaker 3: amazing tart this morning. 6 00:00:22,693 --> 00:00:24,373 Speaker 2: Well, you know, I love a task. I sort of 7 00:00:24,573 --> 00:00:27,493 Speaker 2: just I love a sorry Nikki, and I love I love. 8 00:00:27,653 --> 00:00:31,333 Speaker 2: I love the three key ingredients if you can, I 9 00:00:31,333 --> 00:00:34,373 Speaker 2: mean leak, as I've said many times, the most underrated 10 00:00:34,413 --> 00:00:38,453 Speaker 2: of winter vegetables, Parmesan and proscuto. So you got a 11 00:00:38,453 --> 00:00:40,493 Speaker 2: little bit of umami in there, and then you've got 12 00:00:40,693 --> 00:00:44,213 Speaker 2: you've got presco beautiful kind of salty cut through. It 13 00:00:44,253 --> 00:00:45,253 Speaker 2: sounds amazing. 14 00:00:45,173 --> 00:00:47,933 Speaker 3: Saltin as I know. And I guess I wanted to 15 00:00:47,973 --> 00:00:50,733 Speaker 3: segue kind of from your ocr chat because when you 16 00:00:50,773 --> 00:00:53,173 Speaker 3: look at those two of those ingredients are really expensive, 17 00:00:53,213 --> 00:00:55,533 Speaker 3: Parmesan and proscucto. I mean, if you're trying to pay 18 00:00:55,573 --> 00:00:58,053 Speaker 3: your mortgage off, sometimes you have to kind of you know, 19 00:00:58,493 --> 00:01:01,533 Speaker 3: some of these luxuries go by the way, but Leek's 20 00:01:01,533 --> 00:01:04,293 Speaker 3: are super cheap at the moment. When I created this 21 00:01:04,373 --> 00:01:07,053 Speaker 3: recipe last week for you, I they were two dollars each. 22 00:01:07,053 --> 00:01:10,333 Speaker 3: They're now down to one dollar. You get a lot 23 00:01:10,413 --> 00:01:13,413 Speaker 3: of run for your money out of leagus. I stupidly, 24 00:01:13,653 --> 00:01:16,373 Speaker 3: till very late in life, used to use not the 25 00:01:16,413 --> 00:01:18,573 Speaker 3: whole leak, but up till when it starts to get 26 00:01:18,613 --> 00:01:21,173 Speaker 3: really green. And now I just use the whole lot. 27 00:01:21,213 --> 00:01:24,493 Speaker 3: The rest of it gets saute, gets put in soups, 28 00:01:24,493 --> 00:01:26,693 Speaker 3: et cetera, et cetera. So yeah, you know it's great. 29 00:01:26,973 --> 00:01:28,893 Speaker 3: And what I also say is one of my notes 30 00:01:28,893 --> 00:01:32,013 Speaker 3: as part of this recipe is pascuco. Yeah, really expensive, 31 00:01:32,053 --> 00:01:33,853 Speaker 3: but you don't use a lot of it. You know. 32 00:01:34,333 --> 00:01:37,373 Speaker 3: It's in same with parmesan. They're very pungent, very strong. 33 00:01:37,493 --> 00:01:39,973 Speaker 2: It follows that it follows the jackt hand rule of turito, 34 00:01:40,973 --> 00:01:46,013 Speaker 2: and a little cha goes a very long way. 35 00:01:46,173 --> 00:01:48,413 Speaker 3: It's so true. I mean, you could probably use use 36 00:01:48,493 --> 00:01:50,933 Speaker 3: chetah for this, and you could probably use bacon. But 37 00:01:51,253 --> 00:01:56,333 Speaker 3: you know, even if you do, here we go, still 38 00:01:56,373 --> 00:01:58,493 Speaker 3: call it this exactly. I do worry about all that 39 00:01:59,853 --> 00:02:02,853 Speaker 3: cut bacon, all right, here we go. Look, this makes 40 00:02:02,893 --> 00:02:05,973 Speaker 3: quite a sizeable large tart. Or I happen to make 41 00:02:06,053 --> 00:02:09,373 Speaker 3: four sort of tarts that were about about seven inches 42 00:02:09,373 --> 00:02:11,973 Speaker 3: about twelve centimeters a cross. I've got these little fluted 43 00:02:12,013 --> 00:02:14,373 Speaker 3: tins that the bottoms come out of which is so 44 00:02:14,413 --> 00:02:17,493 Speaker 3: we've lined our pastry cases. Now we need to cook 45 00:02:17,573 --> 00:02:20,173 Speaker 3: off our leaks. And so what I do is you 46 00:02:20,333 --> 00:02:23,573 Speaker 3: after the lovely rounds sort of quite a neat round 47 00:02:23,613 --> 00:02:26,333 Speaker 3: of leak, so chop some of those. I've used about 48 00:02:26,373 --> 00:02:28,613 Speaker 3: three or four leaks. They were probably a bit thinner 49 00:02:29,173 --> 00:02:31,093 Speaker 3: than maybe the big fatty ones, but you want them 50 00:02:31,093 --> 00:02:34,493 Speaker 3: in about two centimeter a lot thick rounds. Pop those 51 00:02:34,533 --> 00:02:37,053 Speaker 3: in a pan with some butter and some oil. I 52 00:02:37,093 --> 00:02:39,133 Speaker 3: do use a feed bit of butter here, thirty grams 53 00:02:39,133 --> 00:02:41,453 Speaker 3: of butter and a good tablespoon of olive oil, and 54 00:02:41,693 --> 00:02:44,373 Speaker 3: just set those cooking. You cover them if you like, 55 00:02:44,533 --> 00:02:47,373 Speaker 3: and they probably take about twenty or thirty minutes jack, 56 00:02:47,413 --> 00:02:49,253 Speaker 3: So you could put those on even before the pastry 57 00:02:49,253 --> 00:02:52,893 Speaker 3: goes in. When they're sort of halfway through cooked. You know, 58 00:02:52,933 --> 00:02:55,653 Speaker 3: at about maybe ten to fifteen minutes, you could turn 59 00:02:55,693 --> 00:02:58,093 Speaker 3: those over, but you don't want them to unravel, if possible, 60 00:02:58,253 --> 00:03:00,733 Speaker 3: and then you're going to cool those and a big bowl. 61 00:03:00,893 --> 00:03:02,373 Speaker 3: What we're going to do is we're going to whisk 62 00:03:02,453 --> 00:03:05,093 Speaker 3: in four eggs one hundred and fifty grams of sour 63 00:03:05,133 --> 00:03:08,373 Speaker 3: cream or cream fresh in about two hundred mills of cream, 64 00:03:08,453 --> 00:03:12,093 Speaker 3: so these are rich, beautiful tarts. Half a teaspoon of 65 00:03:12,133 --> 00:03:15,613 Speaker 3: whole grain mustard. I don't think you'll need too much 66 00:03:15,653 --> 00:03:17,293 Speaker 3: salt and pepper in there, but a little bit of 67 00:03:17,333 --> 00:03:20,493 Speaker 3: each you'll be will be good. Sprinkle some grated parmesan 68 00:03:20,573 --> 00:03:23,973 Speaker 3: and whisk all that together. Sprinkle some grated parmesan in 69 00:03:23,973 --> 00:03:26,653 Speaker 3: the bottom of each of the pastry cases that have 70 00:03:26,733 --> 00:03:29,693 Speaker 3: been chilled. Pop the cooled leak rounds on there for 71 00:03:29,693 --> 00:03:32,293 Speaker 3: about four in each tin, or obviously all in a 72 00:03:32,293 --> 00:03:36,413 Speaker 3: big tin, and then transfer those to your oven tray 73 00:03:36,893 --> 00:03:40,133 Speaker 3: that you've been heating in the oven. And then pour 74 00:03:40,213 --> 00:03:43,693 Speaker 3: the egg mixture into those cases whilst they're on the ovene, 75 00:03:43,693 --> 00:03:47,173 Speaker 3: and then slide it back in the oven, ever so gently, 76 00:03:47,173 --> 00:03:49,573 Speaker 3: putting a bit of precuto and extra cheese on top. 77 00:03:51,093 --> 00:03:53,413 Speaker 3: Cook them for about thirty thirty five minutes. Jack that 78 00:03:53,493 --> 00:03:57,453 Speaker 3: proscuto will go nice and crispy on top. Your pastry 79 00:03:57,493 --> 00:04:00,133 Speaker 3: around The edges should look beautiful and golden, because we 80 00:04:00,253 --> 00:04:03,253 Speaker 3: preheated a tray in there on one eighty degrees celsius. 81 00:04:03,573 --> 00:04:06,293 Speaker 3: The bottoms should be beautiful and firm and golden as well. 82 00:04:06,693 --> 00:04:08,733 Speaker 3: I'm leave to cool for about five to ten minutes 83 00:04:08,773 --> 00:04:10,333 Speaker 3: and pop them out of there and. 84 00:04:10,653 --> 00:04:13,173 Speaker 2: Eat very good. I know how to do that best. 85 00:04:13,253 --> 00:04:15,253 Speaker 2: We don't need any instructions on that one, but for 86 00:04:15,453 --> 00:04:18,093 Speaker 2: all of the rest of the detail from your recipe, 87 00:04:18,133 --> 00:04:20,053 Speaker 2: you can go to news Talks eDV dot co dot nz. 88 00:04:20,213 --> 00:04:22,653 Speaker 2: Thank you so much, Nikki, We will catch you again 89 00:04:22,813 --> 00:04:24,933 Speaker 2: next week. Yeah. The website is the best place to 90 00:04:24,933 --> 00:04:28,373 Speaker 2: go for everything from our show on Saturday mornings. 91 00:04:28,893 --> 00:04:32,013 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 92 00:04:32,093 --> 00:04:34,893 Speaker 1: to News Talks ed B from nine am Saturday, or 93 00:04:34,973 --> 00:04:36,893 Speaker 1: follow the podcast on iHeartRadio.