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 --> 00:00:11,613 Speaker 1: from News Talks at. 3 00:00:11,653 --> 00:00:14,933 Speaker 2: B Nicky Wicks Out Cook is here with us this 4 00:00:15,013 --> 00:00:17,893 Speaker 2: morning live from the Warica AMP Show. 5 00:00:18,373 --> 00:00:24,733 Speaker 3: Good morning, Good morning from this beautiful place and this wonderful, 6 00:00:24,773 --> 00:00:25,493 Speaker 3: wonderful show. 7 00:00:25,533 --> 00:00:28,333 Speaker 4: It's amazing, clear blue booth day as you'd. 8 00:00:28,173 --> 00:00:31,933 Speaker 3: Imagine for Wonica, freezing cold, freezing cold, but it will 9 00:00:31,973 --> 00:00:34,773 Speaker 3: heat up to a scorching temperature, I've no doubt. 10 00:00:35,413 --> 00:00:39,973 Speaker 4: Yeah, the Wonnica AMP Show on its eighty ninth iteration, 11 00:00:41,013 --> 00:00:42,453 Speaker 4: so it has been around. 12 00:00:42,253 --> 00:00:45,373 Speaker 3: For nearly nineteen years, Jack, which is absolutely incredible. One 13 00:00:45,413 --> 00:00:47,613 Speaker 3: of the largest agricultural festivals. 14 00:00:47,173 --> 00:00:49,973 Speaker 4: That our country has. It's extraordinary. 15 00:00:50,013 --> 00:00:51,733 Speaker 3: There's just everything, and I love being at a show 16 00:00:51,733 --> 00:00:54,493 Speaker 3: where every now and again I'll hear a little horse 17 00:00:54,813 --> 00:00:55,973 Speaker 3: winnying and I'm like. 18 00:00:56,013 --> 00:00:58,493 Speaker 4: Where, I like again, this is crazy. It's beautiful. 19 00:00:58,573 --> 00:00:59,413 Speaker 2: Yeah, that's a. 20 00:00:59,453 --> 00:01:01,813 Speaker 4: Great favorite part for me. 21 00:01:01,853 --> 00:01:04,293 Speaker 3: As you can imagine, is went down to the home 22 00:01:04,333 --> 00:01:08,133 Speaker 3: industry pavilion yesterday where we've got all of the baking, preserving, 23 00:01:08,733 --> 00:01:14,573 Speaker 3: growing crafts, all of that just absolutely incredible dahlias roses 24 00:01:14,613 --> 00:01:18,373 Speaker 3: all on display, they've all been judged the day before. 25 00:01:18,253 --> 00:01:19,293 Speaker 4: A really extraordinary. 26 00:01:19,853 --> 00:01:24,333 Speaker 3: A couple of things. I noticed shortbreads, short bread hotly 27 00:01:24,333 --> 00:01:28,973 Speaker 3: contested category, carling yet hotly contested, and you should have 28 00:01:29,013 --> 00:01:31,493 Speaker 3: seen them. I was desperate to nibble on them, but 29 00:01:31,533 --> 00:01:36,973 Speaker 3: I wasn't allowed. But Carling Shale, she runs the one Homestead, 30 00:01:36,973 --> 00:01:39,933 Speaker 3: this really beautiful lodge right on the edge of sort 31 00:01:39,933 --> 00:01:42,893 Speaker 3: of the lake and station park here in Wanica. 32 00:01:43,053 --> 00:01:45,053 Speaker 4: She is She's just taken out. 33 00:01:44,933 --> 00:01:47,653 Speaker 3: The top award for her shortbread for the I think 34 00:01:47,693 --> 00:01:49,333 Speaker 3: it was the fourth or fifth. 35 00:01:49,053 --> 00:01:51,533 Speaker 4: Time in a row. And so I did ask her, 36 00:01:51,613 --> 00:01:53,693 Speaker 4: what's your what you know, what's what's the trick? 37 00:01:53,973 --> 00:01:56,933 Speaker 3: And she said, really really low temperature. She wouldn't quite 38 00:01:56,973 --> 00:01:59,413 Speaker 3: go as far as giving me her recipe, but low temperature. 39 00:01:59,413 --> 00:02:02,773 Speaker 3: And honestly, it was just pure white as the driven snow, 40 00:02:02,813 --> 00:02:05,533 Speaker 3: if you like, and it would just looked absolutely beautiful, 41 00:02:06,453 --> 00:02:09,653 Speaker 3: lots of breserves, tons of really good preserves, and quite 42 00:02:09,653 --> 00:02:12,973 Speaker 3: a few tomato or chili jam So that's what I've got. 43 00:02:12,853 --> 00:02:15,853 Speaker 4: For our listeners this morning. Yes, this is my recipe. 44 00:02:16,133 --> 00:02:18,133 Speaker 4: If I was going to enter the one A and 45 00:02:18,213 --> 00:02:20,373 Speaker 4: P show down there, God, I reckon it would get 46 00:02:20,413 --> 00:02:23,373 Speaker 4: a ribbon, but I don't know. Hotly contested. Here's a 47 00:02:23,453 --> 00:02:26,573 Speaker 4: nice small batch for you two. It'll make about two 48 00:02:26,613 --> 00:02:27,213 Speaker 4: to three jars. 49 00:02:27,253 --> 00:02:30,493 Speaker 3: I use a k g of tomatoes, so everyone, if 50 00:02:30,493 --> 00:02:32,933 Speaker 3: you're growing tomatoes, you'll have tons of them by now. 51 00:02:32,933 --> 00:02:35,813 Speaker 3: They're really starting to come into their own. So one 52 00:02:35,853 --> 00:02:39,053 Speaker 3: kg of those five red chilies, take the seeds out, 53 00:02:39,613 --> 00:02:41,093 Speaker 3: take that little vein out of their too. 54 00:02:41,293 --> 00:02:44,053 Speaker 4: Or you can use quarter to a half a teaspoon. 55 00:02:43,613 --> 00:02:45,333 Speaker 3: Of chili flakes. So we've got a little bit of 56 00:02:45,333 --> 00:02:47,773 Speaker 3: a kick in here. Chop those up nice and small. 57 00:02:48,013 --> 00:02:51,973 Speaker 3: Two cloves of garlic, peeled and crushed. Two cups of 58 00:02:52,013 --> 00:02:55,293 Speaker 3: white sugar. Remember this is a jam, so we do 59 00:02:55,373 --> 00:02:56,893 Speaker 3: want a fair bit of sugar in there to help 60 00:02:56,973 --> 00:02:59,293 Speaker 3: us with, you know, sort of setting this. Half a 61 00:02:59,293 --> 00:03:01,733 Speaker 3: cup of apple, side of vinegar, maybe a splash more. 62 00:03:02,013 --> 00:03:05,093 Speaker 3: Two tablespoons of balsommic vinegar that gives it a lovely 63 00:03:05,213 --> 00:03:08,533 Speaker 3: kind of extra haramily sort of flavor. Good squeeze of 64 00:03:08,613 --> 00:03:11,853 Speaker 3: lemon juice, and half a teaspoon of salt. And all 65 00:03:11,893 --> 00:03:14,013 Speaker 3: I do, Jack is bring all of those ingredients to 66 00:03:14,053 --> 00:03:15,933 Speaker 3: the boil. I stir it and stir it till the 67 00:03:15,933 --> 00:03:18,893 Speaker 3: sugar is dissolved. Take the heat down simmer it for 68 00:03:18,933 --> 00:03:22,933 Speaker 3: about an hour and the mixture should thicken up nicely. 69 00:03:22,973 --> 00:03:27,093 Speaker 3: Those tomatoes will become nice and pulpy. You know, these 70 00:03:27,093 --> 00:03:29,133 Speaker 3: things always when they're sort of boiling hot with all 71 00:03:29,173 --> 00:03:31,693 Speaker 3: that sugar, look quite thin. But it's thicken up as 72 00:03:31,693 --> 00:03:32,373 Speaker 3: it's sort of cool. 73 00:03:32,453 --> 00:03:33,133 Speaker 4: So remember that. 74 00:03:33,773 --> 00:03:35,693 Speaker 3: You can taste a teaspoon of it, you know, for 75 00:03:35,733 --> 00:03:39,093 Speaker 3: the heat and for setting. Put it on a saucer 76 00:03:39,133 --> 00:03:40,893 Speaker 3: and sort of run your fingers through it, and it 77 00:03:40,893 --> 00:03:44,413 Speaker 3: should sort of that line should stay there. It's kind 78 00:03:44,413 --> 00:03:48,213 Speaker 3: of runny, more than sticky, but still a beautiful you know, 79 00:03:48,293 --> 00:03:49,453 Speaker 3: it's beautiful flavor. 80 00:03:50,373 --> 00:03:55,133 Speaker 4: And I spoon that into warm or even hot sterilized jars, 81 00:03:55,173 --> 00:03:57,973 Speaker 4: seal them up, keeps forever. I use it on. 82 00:03:58,053 --> 00:04:03,133 Speaker 3: Everything, in toasties, cheese and crackers, sandwiches, not on ice cream. 83 00:04:03,613 --> 00:04:05,293 Speaker 4: Somebody said once to me, do you think it would 84 00:04:05,293 --> 00:04:07,813 Speaker 4: go on ice cream? And are we? But there you 85 00:04:07,893 --> 00:04:10,373 Speaker 4: go with parmesan. Beautiful. 86 00:04:11,053 --> 00:04:14,133 Speaker 3: That would be my entry And if I was going 87 00:04:14,173 --> 00:04:15,973 Speaker 3: to eat out for you, fantastic, that's just beautiful. 88 00:04:16,013 --> 00:04:17,933 Speaker 2: What we will do is we'll put that recipe on 89 00:04:17,973 --> 00:04:20,053 Speaker 2: the news talks heb website. Can I give you one 90 00:04:20,133 --> 00:04:22,853 Speaker 2: last recommendation. Since you're in that part of the country, Please, 91 00:04:22,933 --> 00:04:24,893 Speaker 2: do you just know how I can sniff out a 92 00:04:24,933 --> 00:04:28,053 Speaker 2: delicious little pastry wherever I am. Honestly, I feel like 93 00:04:28,093 --> 00:04:31,093 Speaker 2: I can hear dessert. But if you are looking for 94 00:04:31,133 --> 00:04:36,093 Speaker 2: a little sweet treat tomorrow morning, PEMBROKERI you're there, Pembroke Patisseri. 95 00:04:36,813 --> 00:04:39,733 Speaker 4: If you Jack, if you don't think I've already been there. 96 00:04:39,573 --> 00:04:46,733 Speaker 2: Oh good, okay, okay, I'm just checking on, just checking. Ah. 97 00:04:46,853 --> 00:04:48,653 Speaker 4: Yeah, So thank you for that hot tap. 98 00:04:49,253 --> 00:04:51,653 Speaker 3: Also, thank you for your hot tip about salami on 99 00:04:51,653 --> 00:04:53,533 Speaker 3: the rootbird. We'll talk about that at another time. 100 00:04:53,653 --> 00:04:54,533 Speaker 4: Yes, I can't wait. 101 00:04:54,693 --> 00:04:56,853 Speaker 2: Very good. Okay, that recipe will be on the News 102 00:04:56,893 --> 00:04:59,413 Speaker 2: Talks HEB website. Enjoy the one like an AMP show. 103 00:04:59,453 --> 00:05:02,053 Speaker 2: We'll catch you again next week, Nicky, I Cooked with us 104 00:05:02,053 --> 00:05:02,573 Speaker 2: this morning. 105 00:05:03,453 --> 00:05:06,733 Speaker 1: For more from Saturday Morning with Jack team, listen to 106 00:05:06,813 --> 00:05:09,853 Speaker 1: News Talks at B from nine am Saturday, or follow 107 00:05:09,893 --> 00:05:11,453 Speaker 1: the podcast on iHeartRadio.