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 --> 00:00:11,413 Speaker 1: from News Talks. 3 00:00:11,453 --> 00:00:14,933 Speaker 2: That'd be cook. Nikki Wix is here this morning. Nikki, 4 00:00:14,933 --> 00:00:16,333 Speaker 2: do you have a big chunky wallet? 5 00:00:18,333 --> 00:00:21,093 Speaker 3: I listened to your intro this morning, Jack, and I thought, oh, no, 6 00:00:21,373 --> 00:00:23,293 Speaker 3: if we reached peak wallet. 7 00:00:23,213 --> 00:00:26,533 Speaker 2: Yeah no, I think I think we're well passed peak wallet. 8 00:00:26,653 --> 00:00:30,253 Speaker 2: I think, I think, I think, I sincerely think. Look, 9 00:00:30,413 --> 00:00:32,853 Speaker 2: let's put down the date. Okay, I reckon, So here 10 00:00:32,853 --> 00:00:36,093 Speaker 2: we go. There is Mid November twenty twenty six is 11 00:00:36,133 --> 00:00:37,853 Speaker 2: going to be significant for a couple of reasons, as 12 00:00:37,853 --> 00:00:40,973 Speaker 2: we've learned this morning. Number one, it's when the spacecraft 13 00:00:41,093 --> 00:00:44,293 Speaker 2: Voyager will be a full light day away from Earth, 14 00:00:44,653 --> 00:00:48,413 Speaker 2: which will mean it's the furthest the furthest distance that 15 00:00:48,533 --> 00:00:52,133 Speaker 2: any human made object has ever traveled. And as well 16 00:00:52,173 --> 00:00:53,973 Speaker 2: as that, it will be a time at which Jack 17 00:00:54,013 --> 00:00:56,293 Speaker 2: Tame no longer needs to carry a wallet. That's my prediction. 18 00:00:56,373 --> 00:01:00,733 Speaker 2: Betweenty twenty six. Which one of those things is more well, well, 19 00:01:00,733 --> 00:01:02,493 Speaker 2: you know, in terms of human achievement. 20 00:01:02,693 --> 00:01:05,853 Speaker 3: Yeah, yeah, I know. I would write here with you, Jack, 21 00:01:05,893 --> 00:01:08,893 Speaker 3: and the end when you mentioned a word that I 22 00:01:08,973 --> 00:01:12,493 Speaker 3: almost abhore. If that's the words, I think you awards, 23 00:01:12,773 --> 00:01:15,933 Speaker 3: and that is convenient. I think we have to be 24 00:01:16,053 --> 00:01:19,093 Speaker 3: extremely careful when we go down the line of convenience 25 00:01:19,133 --> 00:01:21,453 Speaker 3: because to me, that is the root of all ills 26 00:01:21,573 --> 00:01:25,733 Speaker 3: in our current society, particularly with food. Yes, once you 27 00:01:25,773 --> 00:01:30,093 Speaker 3: start going convenience, then an actual fact, you start you 28 00:01:30,173 --> 00:01:32,413 Speaker 3: start not eating as well as you could for your health. 29 00:01:32,693 --> 00:01:34,813 Speaker 3: So I was thinking this as I was listening to you, 30 00:01:34,853 --> 00:01:37,173 Speaker 3: and I was doing righteous about it. And then suddenly 31 00:01:37,173 --> 00:01:39,653 Speaker 3: I realized that this morning, I'm suggesting that people buy 32 00:01:39,693 --> 00:01:44,853 Speaker 3: one free range butterflied chicken from the supermarket because they 33 00:01:44,853 --> 00:01:49,213 Speaker 3: are already brined generally and that makes them succulent and fantastic. 34 00:01:49,253 --> 00:01:52,053 Speaker 3: And I thought, well, that's a convenience food. To be honest, 35 00:01:52,693 --> 00:01:54,293 Speaker 3: in the old days, you would have had to Brian. 36 00:01:54,693 --> 00:01:57,293 Speaker 3: Of course, of course, so you see these things, sneak. 37 00:02:02,013 --> 00:02:04,013 Speaker 2: Can I just take a middle ground on this? Can 38 00:02:04,053 --> 00:02:07,853 Speaker 2: I say that you're in principle? Yes? I look, And 39 00:02:07,933 --> 00:02:09,653 Speaker 2: this is why I was trying to own, you know, 40 00:02:09,853 --> 00:02:13,533 Speaker 2: my the the in the seduction that I've kind of 41 00:02:13,573 --> 00:02:18,653 Speaker 2: fallen for. Like, yes, convenience I think has many downsides, 42 00:02:18,773 --> 00:02:21,613 Speaker 2: but I think there's probably a happy middle ground. You know, 43 00:02:21,773 --> 00:02:23,853 Speaker 2: if we if we have if I go one hundred 44 00:02:23,893 --> 00:02:26,853 Speaker 2: percent digital, but we still have physical cards for people 45 00:02:26,853 --> 00:02:28,653 Speaker 2: who don't want to go one hundred percent digital. That 46 00:02:28,733 --> 00:02:31,213 Speaker 2: seems like a good middle ground for me. And maybe 47 00:02:31,613 --> 00:02:33,693 Speaker 2: if I want to make a butterfly chicken but actually 48 00:02:33,693 --> 00:02:35,253 Speaker 2: I don't want to have to brand it myself, that's 49 00:02:35,253 --> 00:02:35,933 Speaker 2: a good thing as well. 50 00:02:36,533 --> 00:02:39,853 Speaker 3: Okay, all right, we're there, all right. I guess everything 51 00:02:39,853 --> 00:02:42,653 Speaker 3: else in my recipe this morning as well in terms 52 00:02:42,653 --> 00:02:44,893 Speaker 3: of you know, we're not we're not throwing our own garlic, 53 00:02:45,253 --> 00:02:47,613 Speaker 3: many of us, what actually I do, We're not. We're 54 00:02:47,613 --> 00:02:49,653 Speaker 3: not throwing our own lives, you know. To some extent, 55 00:02:49,733 --> 00:02:51,933 Speaker 3: all of those things are convenient to go and purchase, 56 00:02:51,973 --> 00:02:54,293 Speaker 3: so I get that. Yeah. Anyway, I'm not really here 57 00:02:54,293 --> 00:02:56,013 Speaker 3: to talk about wallet's all chicken this morning, in a 58 00:02:56,053 --> 00:02:57,733 Speaker 3: funny way, I'm here to talk about mangoes. 59 00:02:57,933 --> 00:02:58,693 Speaker 2: Yeah. 60 00:02:58,733 --> 00:03:02,573 Speaker 3: So We've got this beautiful butterfly chicken, spicy and delicious 61 00:03:02,573 --> 00:03:04,413 Speaker 3: that I'm going to do on the barbecue. But the 62 00:03:04,493 --> 00:03:07,173 Speaker 3: hero in actual fact is the mango sulsa that I'm 63 00:03:07,213 --> 00:03:11,253 Speaker 3: serving it with and mangoes. At the moment, the Australian 64 00:03:11,293 --> 00:03:13,933 Speaker 3: ones are in. They have a shortish season in New Zealand. 65 00:03:14,133 --> 00:03:18,053 Speaker 3: They're prohibitively expensive. They're a good eight dollars ninety when 66 00:03:18,093 --> 00:03:19,893 Speaker 3: I've broch just one, you know, earlier in the week, 67 00:03:20,093 --> 00:03:23,093 Speaker 3: which is outrageous. But they're massive. They don't have a 68 00:03:23,253 --> 00:03:25,493 Speaker 3: huge pip in them, so you get plenty of mango 69 00:03:25,573 --> 00:03:29,253 Speaker 3: out of them. And they are divine, they honestly are, 70 00:03:29,333 --> 00:03:32,653 Speaker 3: and they're sort of everyone's a winner kind of thing. 71 00:03:32,733 --> 00:03:34,293 Speaker 3: You don't get some, and then you find they're all 72 00:03:34,333 --> 00:03:36,853 Speaker 3: stringing a bit brown inside. So look, whip up this 73 00:03:36,893 --> 00:03:39,653 Speaker 3: little mango sulsa. You'll probably only need half of the 74 00:03:39,693 --> 00:03:43,893 Speaker 3: beautiful big ossi mango. Dice it really. Finally, take half 75 00:03:43,933 --> 00:03:46,733 Speaker 3: a red onion and dice that very finely as well. 76 00:03:47,093 --> 00:03:49,493 Speaker 3: If you're a little bit h if you're a little 77 00:03:49,533 --> 00:03:51,973 Speaker 3: bit sensitive to a raw onion, then just pop it 78 00:03:51,973 --> 00:03:54,533 Speaker 3: in a little bit of water the diced onion with 79 00:03:54,573 --> 00:03:56,373 Speaker 3: a little bit of lemon juice and that'll take some 80 00:03:56,453 --> 00:03:58,413 Speaker 3: of the kind of string out of it, if you like, 81 00:03:58,733 --> 00:04:00,333 Speaker 3: and then drain it off well to use it. If 82 00:04:00,733 --> 00:04:02,773 Speaker 3: you're into red up your raw onion, go for it. 83 00:04:02,853 --> 00:04:05,293 Speaker 3: Just use it as it is a nice small handful 84 00:04:05,293 --> 00:04:09,533 Speaker 3: of fresh chopped corry one teaspoon of cuman seeds toasted, 85 00:04:09,853 --> 00:04:13,733 Speaker 3: so heading kind of towards the Mexican flavor. Here, nice 86 00:04:13,773 --> 00:04:16,613 Speaker 3: big juice of one lime or lemons if you've got those, 87 00:04:17,173 --> 00:04:19,253 Speaker 3: and a good quarter of a teaspoon of salt, and 88 00:04:19,293 --> 00:04:22,893 Speaker 3: be prepared after fifteen minutes to add a little bit 89 00:04:22,933 --> 00:04:25,253 Speaker 3: more salt or a little bit more lime juice if 90 00:04:25,293 --> 00:04:27,853 Speaker 3: you need to jack So always with a salta. You 91 00:04:27,893 --> 00:04:29,773 Speaker 3: want to make that first and leave it for at 92 00:04:29,853 --> 00:04:33,053 Speaker 3: least fifteen minutes for the flavors to really kind of 93 00:04:33,093 --> 00:04:36,013 Speaker 3: open up to each other. And then you taste it 94 00:04:36,053 --> 00:04:38,013 Speaker 3: and you say, oh, now what does it need. If 95 00:04:38,013 --> 00:04:40,813 Speaker 3: you taste it straight away, you'll go, oh, not very flavorful, 96 00:04:41,093 --> 00:04:42,933 Speaker 3: So just leave it to kind of marry up there. 97 00:04:43,053 --> 00:04:46,213 Speaker 3: So make the salcer first, and then rack a beautiful big, 98 00:04:46,413 --> 00:04:50,213 Speaker 3: free range, convenient butterflies already brined chicken on the barbecue 99 00:04:50,213 --> 00:04:52,013 Speaker 3: with a bit of olive oil and salt all over it. 100 00:04:52,413 --> 00:04:54,613 Speaker 3: Cook that off. And I'm not a big one for 101 00:04:54,693 --> 00:04:57,333 Speaker 3: marinating things and then putting them on the barbecue because 102 00:04:57,373 --> 00:04:59,373 Speaker 3: I think you just burn it all off. So I 103 00:04:59,453 --> 00:05:03,133 Speaker 3: insacked cook my protein first, and then you want to 104 00:05:03,213 --> 00:05:06,973 Speaker 3: smother it in the following mix, and then while it's warm, 105 00:05:07,253 --> 00:05:09,653 Speaker 3: pop it back on the barbecue for a very short time, 106 00:05:09,733 --> 00:05:13,533 Speaker 3: and then you've got this beautiful marinated chicken. I use 107 00:05:13,573 --> 00:05:16,053 Speaker 3: a bit of tomato chutney, maybe three tablespoons of that, 108 00:05:16,373 --> 00:05:18,853 Speaker 3: the zest and juice of two limes or lemon, some 109 00:05:19,013 --> 00:05:21,653 Speaker 3: cut up into wedges, perhaps to serve as well. Three 110 00:05:21,733 --> 00:05:25,613 Speaker 3: garlic clothes, crush those up, one tablespoon of human seeds, 111 00:05:25,773 --> 00:05:30,133 Speaker 3: one teaspoon of smoked paprika that'll give you a beautiful flavor. 112 00:05:30,533 --> 00:05:32,693 Speaker 3: Half a teaspoon of chili flakes or more if you 113 00:05:32,813 --> 00:05:36,173 Speaker 3: like this really spicy. Two teaspoons. That's a lot. But 114 00:05:36,213 --> 00:05:39,013 Speaker 3: we've got a big chicken here. Of sea salt, that's 115 00:05:39,053 --> 00:05:41,973 Speaker 3: the flakes, and half a teaspoon of pepper. Mix all 116 00:05:42,013 --> 00:05:43,973 Speaker 3: of that together, and then once your chicken is sort 117 00:05:43,973 --> 00:05:46,893 Speaker 3: of fully cooked, smother it in this on both sides, 118 00:05:46,933 --> 00:05:48,933 Speaker 3: and then cook it off for a little bit longer 119 00:05:48,973 --> 00:05:52,093 Speaker 3: on your barbecue, and then bring it off the barbecue 120 00:05:52,093 --> 00:05:54,413 Speaker 3: and rest it. You tear all of that chicken off 121 00:05:54,453 --> 00:05:57,773 Speaker 3: the bone and serve this with the salsa, with some 122 00:05:57,813 --> 00:06:01,533 Speaker 3: beautiful warm tortilla. You could also have on the side 123 00:06:01,533 --> 00:06:04,773 Speaker 3: some guacamole, some lettuce, that kind of thing. And you've 124 00:06:04,773 --> 00:06:07,493 Speaker 3: just got a lovely big sheer me ill and you've 125 00:06:07,533 --> 00:06:10,613 Speaker 3: splashed out on the now Goo, which was expensive. But 126 00:06:10,773 --> 00:06:12,973 Speaker 3: let me tell you, this chicken, we'll go around. It'll 127 00:06:12,973 --> 00:06:15,493 Speaker 3: go around twelve twelve forty people this value. 128 00:06:15,693 --> 00:06:20,173 Speaker 1: Yeah, thank you for more from Saturday Morning with Jack Tame. 129 00:06:20,373 --> 00:06:23,573 Speaker 1: Listen live to News Talks ed B from nine am Saturday, 130 00:06:23,813 --> 00:06:25,853 Speaker 1: or follow the podcast on iHeartRadio