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 --> 00:00:11,453 Speaker 1: from News Talks. 3 00:00:11,453 --> 00:00:14,853 Speaker 2: A'd be thirteen to ten on newstalalks'd be Thank you 4 00:00:14,893 --> 00:00:17,613 Speaker 2: so much for all of your texts and your emails 5 00:00:17,613 --> 00:00:20,893 Speaker 2: this morning. Jack loved, loved, loved, loved your four loves. 6 00:00:21,053 --> 00:00:24,093 Speaker 2: How about that four loves loved your opening comments this morning, 7 00:00:24,733 --> 00:00:27,893 Speaker 2: fantastic description of New York. Have only been there once. 8 00:00:27,933 --> 00:00:29,533 Speaker 2: We'd love to go there once again. It's on my 9 00:00:29,573 --> 00:00:31,493 Speaker 2: bucket list. This is what It's one of those great 10 00:00:31,533 --> 00:00:33,733 Speaker 2: cities for coming back to. I reckon. There are only 11 00:00:33,733 --> 00:00:35,373 Speaker 2: so many cities on Earth that you really want to 12 00:00:35,453 --> 00:00:37,733 Speaker 2: visit multiple times in your life, but I reckon New 13 00:00:37,813 --> 00:00:39,493 Speaker 2: York's one of those. Not only do you never run 14 00:00:39,533 --> 00:00:42,093 Speaker 2: out of stuff to do, but also it's great to 15 00:00:42,133 --> 00:00:45,733 Speaker 2: see how a city changes, but doesn't you know? And 16 00:00:45,773 --> 00:00:47,573 Speaker 2: I feel like the city here is always in motion. 17 00:00:47,693 --> 00:00:49,853 Speaker 2: So thank you for that. Ninety two ninety two if 18 00:00:49,853 --> 00:00:51,373 Speaker 2: you want to send us a message this morning. Time 19 00:00:51,373 --> 00:00:53,813 Speaker 2: now to catch up with our cook, Nikki Works. Morning 20 00:00:53,893 --> 00:00:54,293 Speaker 2: to Nikki. 21 00:00:54,973 --> 00:00:57,613 Speaker 1: Yes, Morena. Had I known that you were in the 22 00:00:57,653 --> 00:01:00,253 Speaker 1: Great Big Apple, I would have perhaps pulled out a 23 00:01:00,413 --> 00:01:04,133 Speaker 1: New York cheesecake or some Buffalo wings or something like that. 24 00:01:05,173 --> 00:01:06,893 Speaker 1: How thanks, you're a neck. 25 00:01:07,253 --> 00:01:09,133 Speaker 2: To be here to pull out those. 26 00:01:09,293 --> 00:01:10,373 Speaker 1: That's true, It's true. 27 00:01:10,493 --> 00:01:12,813 Speaker 2: Yeah. 28 00:01:13,373 --> 00:01:16,533 Speaker 1: The color of the food in New York, how fantastic. 29 00:01:16,613 --> 00:01:17,253 Speaker 1: You lucky thing. 30 00:01:17,853 --> 00:01:20,773 Speaker 2: I always think it's the world's biggest food court. You 31 00:01:24,093 --> 00:01:26,453 Speaker 2: want it, They've got it basically somewhere, and there's going 32 00:01:26,493 --> 00:01:28,373 Speaker 2: to be a good version of it somewhere. So yeah, 33 00:01:28,533 --> 00:01:34,013 Speaker 2: it's certainly have been going hungry over the last few days. 34 00:01:34,453 --> 00:01:36,573 Speaker 2: You have a little bit of a long weekend treat 35 00:01:36,613 --> 00:01:38,813 Speaker 2: for us, a bit of an opportunity to use the 36 00:01:38,853 --> 00:01:41,613 Speaker 2: long weekend to make a big batch of some staples 37 00:01:41,653 --> 00:01:43,573 Speaker 2: with a twist to get you through the next week period. 38 00:01:44,493 --> 00:01:46,493 Speaker 1: Yeah, I really do, because I think it's nice when 39 00:01:46,493 --> 00:01:48,893 Speaker 1: you've got a long weekend for those people that don't 40 00:01:48,893 --> 00:01:50,933 Speaker 1: want to be cooking all weekend to make a big 41 00:01:51,013 --> 00:01:52,613 Speaker 1: batch of something and then you can sort of be 42 00:01:52,973 --> 00:01:55,893 Speaker 1: scooping into it. And in this case, I have made 43 00:01:55,933 --> 00:01:59,093 Speaker 1: a big batch of Japanese rice salad. And I know 44 00:01:59,173 --> 00:02:01,213 Speaker 1: that might not sound like the sort of thing that 45 00:02:01,253 --> 00:02:03,853 Speaker 1: you were really after. Maybe you were hoping for a cheesecake. 46 00:02:04,213 --> 00:02:05,013 Speaker 2: You can do that. 47 00:02:04,973 --> 00:02:08,613 Speaker 1: Too, but this selling is just great. It does you 48 00:02:08,693 --> 00:02:10,613 Speaker 1: need to. When you're doing a big batch of food 49 00:02:10,693 --> 00:02:12,213 Speaker 1: or food that you want to last for a few 50 00:02:12,293 --> 00:02:15,173 Speaker 1: days or even longer. You want to make sure that 51 00:02:15,213 --> 00:02:18,733 Speaker 1: it's fruit well. What us chefs refer to is hold well. 52 00:02:19,173 --> 00:02:21,253 Speaker 1: You know, like there's a cold, snow is going to 53 00:02:21,293 --> 00:02:25,013 Speaker 1: start weeping after a short period of time, and that 54 00:02:25,053 --> 00:02:26,693 Speaker 1: sort of thing. So you want to make sure that 55 00:02:27,453 --> 00:02:29,573 Speaker 1: it really does hold well. And this one does. It's 56 00:02:29,653 --> 00:02:33,133 Speaker 1: just great. Now. Look I have used. It's sort of 57 00:02:33,173 --> 00:02:35,973 Speaker 1: a healthy too, which I quite like over a long weekend. 58 00:02:36,013 --> 00:02:38,453 Speaker 1: As soon as we over indulge of a long weekend. 59 00:02:39,333 --> 00:02:41,933 Speaker 1: This makes about six cups. Now you can double triple 60 00:02:41,973 --> 00:02:44,933 Speaker 1: it whatever. But first thing I do is pickle some mushrooms, 61 00:02:44,973 --> 00:02:48,613 Speaker 1: actually Jack, and these just take a few hours or overnight, 62 00:02:48,653 --> 00:02:51,133 Speaker 1: and I just love these. All I do is I 63 00:02:51,173 --> 00:02:53,333 Speaker 1: grab abouts, you know, I sort of packet or about 64 00:02:53,333 --> 00:02:56,693 Speaker 1: two hundred grand's a couple of handfuls of brown button mushrooms. 65 00:02:56,733 --> 00:02:58,493 Speaker 1: You could use the white button mushrooms if you like, 66 00:02:58,533 --> 00:03:01,133 Speaker 1: but the button ones are quite tight, which we love. 67 00:03:01,493 --> 00:03:04,253 Speaker 1: Thinly slice those, or if they're really tiny, you could 68 00:03:04,293 --> 00:03:08,733 Speaker 1: have them whole and throw those in a jar ready, 69 00:03:08,773 --> 00:03:11,373 Speaker 1: cram them into a jar, and then put in one 70 00:03:11,413 --> 00:03:13,733 Speaker 1: teaspoon of finely diced onion, or you could use some 71 00:03:13,853 --> 00:03:17,373 Speaker 1: chives or spring onion, one teaspoon of grated ginger, one 72 00:03:17,413 --> 00:03:20,613 Speaker 1: teaspoon of brown sugar, seventy five meals of rice wine 73 00:03:20,693 --> 00:03:24,613 Speaker 1: vinegar easily available in the supermarket, and one big tablespoon 74 00:03:24,693 --> 00:03:27,973 Speaker 1: of soy sauce. Mix those together and pour those over 75 00:03:28,013 --> 00:03:31,573 Speaker 1: your mushrooms, and then top up the jar with boiling 76 00:03:31,613 --> 00:03:35,173 Speaker 1: water and just leave it for about two hours or overnight. 77 00:03:35,533 --> 00:03:38,133 Speaker 1: They'll also keep forages. And they're just the most beautiful 78 00:03:38,133 --> 00:03:40,933 Speaker 1: pickled mushrooms, and we're going to use that in this 79 00:03:41,013 --> 00:03:43,973 Speaker 1: beautiful salad. The salad is just a manner of tossing 80 00:03:43,973 --> 00:03:46,173 Speaker 1: a whole lot of ingredients together. I've got four cups 81 00:03:46,173 --> 00:03:49,453 Speaker 1: of brown rice or sushi rice, both of those quite 82 00:03:49,493 --> 00:03:53,093 Speaker 1: short grained, need a good rinse before they get cooked. 83 00:03:53,653 --> 00:03:56,653 Speaker 1: I always use the steaming method, Jack. I've long given 84 00:03:56,693 --> 00:03:58,253 Speaker 1: up trying to boil rice, and I don't have a 85 00:03:58,333 --> 00:04:00,413 Speaker 1: rice steamer, but I just steam it in a pot. 86 00:04:01,573 --> 00:04:04,733 Speaker 1: One cup of those beautiful shelled it of marmade beans 87 00:04:04,733 --> 00:04:07,293 Speaker 1: that you can find in the frozen sea of the Oh. 88 00:04:07,333 --> 00:04:09,853 Speaker 1: Don't you love those I love them. Make sure when 89 00:04:09,853 --> 00:04:12,053 Speaker 1: you're selecting them you get the ones that are shelled, 90 00:04:12,093 --> 00:04:14,413 Speaker 1: otherwise you're going to be potting them. And I just 91 00:04:14,453 --> 00:04:16,933 Speaker 1: pour boiling water over those, and it's enough to kind 92 00:04:16,933 --> 00:04:21,813 Speaker 1: of cook them enough. Half to one hole telegraph cucumber, 93 00:04:22,093 --> 00:04:25,853 Speaker 1: slice that nice and thinly, three to four radishes, your 94 00:04:25,853 --> 00:04:29,013 Speaker 1: pickled mushrooms. And then you can add to this, which 95 00:04:29,013 --> 00:04:31,413 Speaker 1: I would sort of toss over at the end, maybe 96 00:04:31,453 --> 00:04:35,173 Speaker 1: some tuna chunks, maybe some hot smoked salmon, maybe some 97 00:04:35,213 --> 00:04:38,133 Speaker 1: sugar carrot. But you don't need to. It's fine, so 98 00:04:38,253 --> 00:04:41,173 Speaker 1: toss all the ingredients together. I do hold back some 99 00:04:41,253 --> 00:04:43,933 Speaker 1: of the radish for the top because it looks so beautiful. 100 00:04:44,773 --> 00:04:47,133 Speaker 1: Tumble it onto a big old serving plate, and then 101 00:04:47,253 --> 00:04:51,933 Speaker 1: drizzle over again. It's that sore bought roasted sesame dressing. 102 00:04:52,053 --> 00:04:54,533 Speaker 1: Oh I can drink this stuff. It's so good, and 103 00:04:54,573 --> 00:04:59,293 Speaker 1: so be quite lavish with that. Also, you know, drizzle 104 00:04:59,293 --> 00:05:01,813 Speaker 1: over a little bit of that pickling juice, a good 105 00:05:01,813 --> 00:05:04,493 Speaker 1: squeeze of lemon juice, and then scatter over your remaining 106 00:05:04,573 --> 00:05:09,653 Speaker 1: radish and your sesame, and you've just got this beautiful, colorful, 107 00:05:09,813 --> 00:05:14,293 Speaker 1: amazing salad that you can just spoon out for lunch 108 00:05:14,373 --> 00:05:17,893 Speaker 1: or for dinner, maybe on its own, maybe together with 109 00:05:17,933 --> 00:05:21,493 Speaker 1: some barbecue chops or as I say, some smoked salmon. 110 00:05:21,533 --> 00:05:23,813 Speaker 1: It's really delicious. It's just so good. 111 00:05:24,413 --> 00:05:27,533 Speaker 2: It sounds fantastic. Yeah, and like you said, it's perfect 112 00:05:27,613 --> 00:05:30,893 Speaker 2: for the long weekend as well. Okay, thank you. So 113 00:05:30,933 --> 00:05:33,493 Speaker 2: what we will do is, look, everyone knows the deal. 114 00:05:33,533 --> 00:05:34,973 Speaker 2: We're going to go and put it on the website. 115 00:05:34,973 --> 00:05:37,013 Speaker 2: Hopefully no one's been scribbling down notes over the last 116 00:05:37,053 --> 00:05:38,453 Speaker 2: couple of minutes. If you want to make that at 117 00:05:38,453 --> 00:05:41,653 Speaker 2: home this weekend, it's really easy. Nicky's recipes are always 118 00:05:41,733 --> 00:05:43,533 Speaker 2: up on the website just a few minutes after she's 119 00:05:43,573 --> 00:05:45,773 Speaker 2: been on with us. Thank you so much. Nick. You 120 00:05:45,773 --> 00:05:47,253 Speaker 2: have a fantastic long weekend. 121 00:05:47,453 --> 00:05:50,613 Speaker 1: Yeah you too. Enjoy that beautiful, big, thrumming city. 122 00:05:50,973 --> 00:05:54,733 Speaker 2: I will do, NICKI wi cookber For more from Saturday 123 00:05:54,733 --> 00:05:57,573 Speaker 2: Morning with Jack Tame. Listen live to News Talks ed 124 00:05:57,653 --> 00:06:01,533 Speaker 2: B from nine am Saturday, or follow the podcast on iHeartRadio.