1 00:00:07,173 --> 00:00:10,493 Speaker 1: You're listening to the Saturday Morning with Jack Teams podcast 2 00:00:10,613 --> 00:00:11,773 Speaker 1: from News Talks at b. 3 00:00:13,893 --> 00:00:16,053 Speaker 2: I'm getting all the advice this morning. Jack, you are 4 00:00:16,093 --> 00:00:19,773 Speaker 2: so nineteen nineties. Buy your ticket online for lotto. It's faster, 5 00:00:19,853 --> 00:00:21,933 Speaker 2: it's easier. You can check it in thirty minutes after 6 00:00:21,933 --> 00:00:25,053 Speaker 2: the drawer command, says Ben. This is the twenty first century, Jack. 7 00:00:25,453 --> 00:00:27,773 Speaker 2: This is true. Although that being said, I've been talking 8 00:00:27,773 --> 00:00:30,453 Speaker 2: to Libby, our wonderful producer on Saturday mornings, and Libby 9 00:00:30,533 --> 00:00:32,933 Speaker 2: used to work at the lotto stand at the supermarket, 10 00:00:33,093 --> 00:00:35,413 Speaker 2: and she says that people love having a physical ticket 11 00:00:35,773 --> 00:00:39,453 Speaker 2: for lotto, Like there's something about actually having a thing 12 00:00:39,533 --> 00:00:41,573 Speaker 2: you can hold in your hand. It's like having a book, 13 00:00:41,613 --> 00:00:43,773 Speaker 2: you know, having a real book is so much nicer 14 00:00:43,813 --> 00:00:47,373 Speaker 2: than reading it a digital version. The same thing applies 15 00:00:47,413 --> 00:00:50,133 Speaker 2: for tickets. I just would have thought my consum would 16 00:00:50,173 --> 00:00:52,013 Speaker 2: be a bit that it's a bit dangerous, like you 17 00:00:52,013 --> 00:00:54,773 Speaker 2: could lose a ticket. Obviously, it seems like it's easier 18 00:00:54,813 --> 00:00:56,653 Speaker 2: to lose a ticket than it's easier to lose an app. 19 00:00:56,773 --> 00:00:59,013 Speaker 2: But anyway, that could be an option if indeed I 20 00:00:59,013 --> 00:01:00,413 Speaker 2: do decide to get in with that. So thank you 21 00:01:00,493 --> 00:01:02,253 Speaker 2: very much, ninety two. Ninety two is the text number 22 00:01:02,293 --> 00:01:03,853 Speaker 2: if you want to look us a message. Niki Wicks, 23 00:01:04,333 --> 00:01:07,093 Speaker 2: our cook is here in person with you. Yet another 24 00:01:07,173 --> 00:01:08,333 Speaker 2: delicious looking tree. 25 00:01:08,653 --> 00:01:10,773 Speaker 3: I know, look at it. 26 00:01:10,813 --> 00:01:12,533 Speaker 2: I mean it looks so moist. 27 00:01:12,413 --> 00:01:15,093 Speaker 3: Plum and coconut bar. So I make this in a 28 00:01:15,133 --> 00:01:16,933 Speaker 3: loaf tin and then chop it into bars. 29 00:01:17,333 --> 00:01:19,693 Speaker 2: So it's really good. I mean so plums. 30 00:01:19,933 --> 00:01:22,493 Speaker 3: Yes, not in season. Not in season, but I wanted 31 00:01:22,533 --> 00:01:24,333 Speaker 3: to talk about that, and that's the reason that I've 32 00:01:24,333 --> 00:01:26,773 Speaker 3: made it as round about June. You need to start 33 00:01:26,893 --> 00:01:29,773 Speaker 3: using your preserves, and I bush. I hope my mother 34 00:01:29,893 --> 00:01:33,573 Speaker 3: is listening, because she's a big time preserver, and yet 35 00:01:34,053 --> 00:01:36,533 Speaker 3: she doesn't like it when Dad wants to open any 36 00:01:36,573 --> 00:01:40,613 Speaker 3: of the preserves. She's always like, no, don't open them. 37 00:01:40,653 --> 00:01:47,973 Speaker 3: So I don't know she just and I suffer from 38 00:01:48,013 --> 00:01:50,173 Speaker 3: the same thing. So this is a word to all preservers. 39 00:01:50,173 --> 00:01:53,653 Speaker 3: We're now in June. Use your preserves. Otherwise you come 40 00:01:53,693 --> 00:01:55,773 Speaker 3: to the end of the year and then you've still 41 00:01:55,773 --> 00:01:58,093 Speaker 3: got all that lovely summer stuff. So there is a 42 00:01:58,133 --> 00:02:00,293 Speaker 3: funny little thing you sort of what. They're quite precious. 43 00:02:00,973 --> 00:02:04,213 Speaker 3: So I froze a whole lot of plums and I thought, well, 44 00:02:04,333 --> 00:02:06,013 Speaker 3: when am I going to start using all the frozen 45 00:02:06,053 --> 00:02:08,293 Speaker 3: plum I guess I'll start using them now. And what 46 00:02:08,293 --> 00:02:10,413 Speaker 3: do you think of that little beautiful It's amazing. 47 00:02:10,493 --> 00:02:11,173 Speaker 2: It's beautiful. 48 00:02:11,213 --> 00:02:13,893 Speaker 3: Yeah, super easy. I love it because it's all gets 49 00:02:13,933 --> 00:02:16,373 Speaker 3: made in one pot, which I love that. I love. 50 00:02:16,453 --> 00:02:18,573 Speaker 3: I hated dish. So here you go. This is what 51 00:02:18,613 --> 00:02:20,973 Speaker 3: you do, and it's it's so more it. This is 52 00:02:20,973 --> 00:02:24,173 Speaker 3: the second one I've made this week, and you've only 53 00:02:24,173 --> 00:02:26,173 Speaker 3: got half of it, so I guess with the other 54 00:02:26,253 --> 00:02:29,573 Speaker 3: one and a half which I've lifted about some more 55 00:02:29,613 --> 00:02:31,413 Speaker 3: out in the kitchen. So look, chuck your rather one 56 00:02:31,493 --> 00:02:35,173 Speaker 3: hundred and seventy fan bags celsius. Obviously, line a loaft 57 00:02:35,173 --> 00:02:37,253 Speaker 3: and I use quite a large loaf tin for this, 58 00:02:38,893 --> 00:02:40,893 Speaker 3: and then in a medium pot you melt one hundred 59 00:02:40,933 --> 00:02:43,613 Speaker 3: and twenty grams of butter and then take that off 60 00:02:43,613 --> 00:02:46,653 Speaker 3: the off the heat and throw in just half a 61 00:02:46,653 --> 00:02:48,573 Speaker 3: cup of brown sugar. So I've even got tons of 62 00:02:48,613 --> 00:02:50,093 Speaker 3: sugar in it. Well that does have a lot of 63 00:02:50,133 --> 00:02:53,653 Speaker 3: coconut which is quite sugary, and then stir that to combine, 64 00:02:53,693 --> 00:02:55,213 Speaker 3: and then you want a whisk in an egg and 65 00:02:55,253 --> 00:02:56,853 Speaker 3: you want to do that quite quickly, because if it's 66 00:02:56,893 --> 00:02:59,493 Speaker 3: gotten too hot, you don't want that egg to curdle. 67 00:02:59,533 --> 00:03:01,853 Speaker 3: So whisk in the egg and it'll come together beautifully. 68 00:03:02,093 --> 00:03:07,613 Speaker 3: A tablespoon of vanilla extract a table spoon, because as 69 00:03:07,653 --> 00:03:09,773 Speaker 3: you and I both know, don't be bothering with the 70 00:03:09,813 --> 00:03:12,613 Speaker 3: tea s more is more, and more more and plumb 71 00:03:12,613 --> 00:03:16,093 Speaker 3: and vanilla beautiful. And then sift in some dry ingredients 72 00:03:16,173 --> 00:03:18,133 Speaker 3: or just chuck it and I don't bother sifting it. 73 00:03:18,213 --> 00:03:21,133 Speaker 3: Three quarters of a cup of plain flour, one teaspoon 74 00:03:21,173 --> 00:03:24,493 Speaker 3: of baking powder, and then half a cup of ground almonds, 75 00:03:24,493 --> 00:03:27,573 Speaker 3: which gives it that beautiful moisture in there as well. 76 00:03:28,573 --> 00:03:31,173 Speaker 3: So stir those through, and then add in your three 77 00:03:31,213 --> 00:03:34,813 Speaker 3: quarters of a cup of desiccated coconut, one teaspoon of 78 00:03:34,933 --> 00:03:37,053 Speaker 3: lemon zest if you fancy, you could leave that out. 79 00:03:37,053 --> 00:03:39,293 Speaker 3: Actually I didn't put that in that one. And then 80 00:03:39,373 --> 00:03:42,573 Speaker 3: one cup of chopped plums, and mine, as I say, 81 00:03:42,573 --> 00:03:45,213 Speaker 3: were fresh frozen and then thawed. You could use black 82 00:03:45,213 --> 00:03:47,333 Speaker 3: doris as well. It's gonna work, all right, So mix 83 00:03:47,373 --> 00:03:50,333 Speaker 3: it all together, take about two thirds maybe three quarters 84 00:03:50,333 --> 00:03:52,213 Speaker 3: of the mixture, and press that into the bottom of 85 00:03:52,293 --> 00:03:56,093 Speaker 3: the loaf. Tin spoon your plums over on top. And 86 00:03:56,173 --> 00:03:58,933 Speaker 3: I love the plums because you get that tartness so good. 87 00:03:59,573 --> 00:04:01,973 Speaker 3: And then with your remaining ingredients, just kind of crumble 88 00:04:02,013 --> 00:04:04,173 Speaker 3: that over. But it's quite a wet mixture, so sort 89 00:04:04,173 --> 00:04:06,293 Speaker 3: of spoon it over. It won't all join up. There'll 90 00:04:06,293 --> 00:04:08,573 Speaker 3: be little gaps, which is where that beautiful fruit kind 91 00:04:08,573 --> 00:04:10,733 Speaker 3: of bubbles through. And then cook it for about thirty 92 00:04:10,733 --> 00:04:14,213 Speaker 3: five minutes until it is nice and gold and brown 93 00:04:14,293 --> 00:04:17,733 Speaker 3: on the top. Let it cool in the tin call 94 00:04:17,773 --> 00:04:19,693 Speaker 3: a little bit and you can serve it warm. You 95 00:04:19,733 --> 00:04:21,933 Speaker 3: can serve it cold from the fridge, which you've got it, 96 00:04:21,973 --> 00:04:25,373 Speaker 3: which I think is delicious. It's so young, It's so yum, 97 00:04:25,533 --> 00:04:25,933 Speaker 3: isn't it. 98 00:04:26,013 --> 00:04:28,053 Speaker 2: I know you have that tartness of the plums kind 99 00:04:28,053 --> 00:04:28,773 Speaker 2: of offset ape. 100 00:04:28,933 --> 00:04:31,933 Speaker 3: Yeah, completely. And I've given our listeners also some other 101 00:04:31,973 --> 00:04:34,253 Speaker 3: ways to make it your own, using different types of fruit. 102 00:04:34,253 --> 00:04:36,493 Speaker 3: You could use anything this time of the year, you know, 103 00:04:37,053 --> 00:04:39,413 Speaker 3: stewed apples. You could put some cinnamon in there instead 104 00:04:39,453 --> 00:04:41,933 Speaker 3: of vanilla, all that sort of stuff, so, or you 105 00:04:41,933 --> 00:04:43,613 Speaker 3: could even put some rolled oats in it. I was 106 00:04:43,613 --> 00:04:46,213 Speaker 3: thinking instead of the coconut. Oh you haven't tried that, 107 00:04:46,293 --> 00:04:49,293 Speaker 3: but well, I don't. I know it would work, would 108 00:04:49,293 --> 00:04:49,653 Speaker 3: be great. 109 00:04:49,933 --> 00:04:53,133 Speaker 2: Yeah, you know what it is. It's I feel like 110 00:04:53,293 --> 00:04:55,933 Speaker 2: it's so versatile. It could be a breakfast bar, yes, 111 00:04:56,253 --> 00:04:58,773 Speaker 2: a sort of a brunchy, slightly stress brunchy, but. 112 00:04:58,693 --> 00:05:00,773 Speaker 3: I agree, good thing for the lunch boxes. 113 00:05:00,413 --> 00:05:02,773 Speaker 2: Too, probably, yeah, true, you know you'd probably. 114 00:05:02,573 --> 00:05:05,573 Speaker 3: Cut it into squares maybe, but it's yeah, it's Moorish, 115 00:05:05,573 --> 00:05:07,653 Speaker 3: isn't it. I've got a cup of other pieces out 116 00:05:07,653 --> 00:05:10,173 Speaker 3: there because I know, you know, I know you need more. 117 00:05:13,653 --> 00:05:16,453 Speaker 2: It's beautiful. Thank you use those preserves. We will make 118 00:05:16,453 --> 00:05:18,253 Speaker 2: sure the recipe is up online so that everyone can 119 00:05:18,333 --> 00:05:21,653 Speaker 2: cook along at home. Just unpacking for me a bit 120 00:05:21,693 --> 00:05:24,133 Speaker 2: more though. Do you think you just keep the preserves 121 00:05:24,133 --> 00:05:26,613 Speaker 2: because you're worried of running out of preserves. It's like 122 00:05:26,653 --> 00:05:29,413 Speaker 2: when you get it, get a pair of new shoes 123 00:05:29,493 --> 00:05:31,453 Speaker 2: and they're fancy new shoes, and you don't want to 124 00:05:31,453 --> 00:05:33,293 Speaker 2: wear them, just don't want to wear them out, and 125 00:05:33,333 --> 00:05:35,173 Speaker 2: then all of a sudden you put your feet in them, 126 00:05:35,173 --> 00:05:36,013 Speaker 2: and all of a sudden. 127 00:05:35,813 --> 00:05:39,373 Speaker 3: They It's something I'd love to hear from our listeners 128 00:05:39,413 --> 00:05:41,973 Speaker 3: because I don't know whether it's just just mum or 129 00:05:42,173 --> 00:05:45,493 Speaker 3: just I, but it's just Mum's always saying to Dad, No, 130 00:05:45,653 --> 00:05:47,733 Speaker 3: those are the new season preserves, go for them years 131 00:05:47,813 --> 00:05:50,093 Speaker 3: year before, which makes sense. But really we ought to 132 00:05:50,173 --> 00:05:53,693 Speaker 3: use all of our preserves by the end of that year, 133 00:05:53,813 --> 00:05:56,613 Speaker 3: because then you're going to preserve more. But I'm the same. 134 00:05:56,653 --> 00:05:59,373 Speaker 3: I end up with chutneys and sauces, chutneese and sauces. 135 00:05:59,413 --> 00:06:02,413 Speaker 3: I'm not so precious about but fruit for some reason, 136 00:06:02,453 --> 00:06:04,893 Speaker 3: preserved fruit for either frozen or in jars. I'm just 137 00:06:04,973 --> 00:06:07,693 Speaker 3: always I'm eching it out, Yah know why? Yeah, but 138 00:06:07,773 --> 00:06:09,173 Speaker 3: I wasn't sorry during lockdown. 139 00:06:09,213 --> 00:06:12,453 Speaker 2: No too right, Hey, thank you so much. It's so Yeah, 140 00:06:12,493 --> 00:06:15,133 Speaker 2: it's beautiful, it's delicious and like I say, so moist. 141 00:06:15,133 --> 00:06:18,013 Speaker 2: So for Nicki's Plumbing, Coconut Bars, newstalksb dot co dot 142 00:06:18,093 --> 00:06:21,133 Speaker 2: nz Ford slash Jack is the place. 143 00:06:20,893 --> 00:06:24,213 Speaker 1: To go for more from Saturday Morning with Jack Tame. 144 00:06:24,413 --> 00:06:27,933 Speaker 1: Listen live to Newstalks EDB from nine am Saturday, or 145 00:06:28,013 --> 00:06:29,853 Speaker 1: follow the podcast on iHeartRadio.