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 --> 00:00:11,693 Speaker 1: from News Talks at Me. 3 00:00:12,733 --> 00:00:15,013 Speaker 2: Nicky Works, our cook is here with us this morning 4 00:00:15,053 --> 00:00:17,253 Speaker 2: for the first time in twenty twenty six. Happy New Year. 5 00:00:17,293 --> 00:00:17,573 Speaker 1: Nikki. 6 00:00:17,613 --> 00:00:20,693 Speaker 2: I said that my treat of the summer was a 7 00:00:20,773 --> 00:00:25,213 Speaker 2: box of red electric cherries from Central Otago, premium export 8 00:00:25,213 --> 00:00:29,333 Speaker 2: grade cheeries. They're just so good, so so fantastic, but 9 00:00:29,493 --> 00:00:32,453 Speaker 2: just enormous as well, Like it's just so comically large. 10 00:00:32,453 --> 00:00:34,773 Speaker 2: And you know how cheeries have that quality where they 11 00:00:34,853 --> 00:00:37,413 Speaker 2: with the skin gets really tight. That's how you know, 12 00:00:37,533 --> 00:00:40,173 Speaker 2: like a red cheeries really really good. Oh my gosh, 13 00:00:40,213 --> 00:00:45,333 Speaker 2: I just it's they just talk. Oh, it's like a drum. 14 00:00:45,373 --> 00:00:47,173 Speaker 2: It's like a you know, like just anyway. 15 00:00:47,653 --> 00:00:50,413 Speaker 3: I know, Hey, I used to date a beautiful orchardist 16 00:00:50,413 --> 00:00:52,413 Speaker 3: at one stage in my life and I learned that 17 00:00:52,773 --> 00:00:57,213 Speaker 3: I know, and I learned the cherries, uh he used 18 00:00:57,213 --> 00:00:58,533 Speaker 3: to call them. And I loved this. He said that 19 00:00:58,653 --> 00:01:02,053 Speaker 3: the stallions of the fruit because they they blossom last 20 00:01:02,093 --> 00:01:05,253 Speaker 3: and they fruit first. Ah, which is amazing. You have 21 00:01:05,613 --> 00:01:06,773 Speaker 3: released in Central Tago. 22 00:01:06,813 --> 00:01:07,013 Speaker 2: They do. 23 00:01:07,133 --> 00:01:09,973 Speaker 3: And I love the Central Otago cherries to me, they 24 00:01:10,013 --> 00:01:13,293 Speaker 3: are so so good and yeah, real treats of summer, 25 00:01:13,613 --> 00:01:17,213 Speaker 3: like BlackBerry, which is what we're talking about today. And 26 00:01:17,293 --> 00:01:19,173 Speaker 3: I have a BlackBerry farm up the road from me 27 00:01:19,293 --> 00:01:21,613 Speaker 3: here in Port Waikatta, and so I can go and 28 00:01:21,653 --> 00:01:28,253 Speaker 3: buy kind of relatively slightly cheaper fresh blackberries. But they're 29 00:01:28,293 --> 00:01:32,853 Speaker 3: so huge, They're absolutely massive, and I just absolutely adore them. 30 00:01:32,893 --> 00:01:34,773 Speaker 3: To me, they're real treats. 31 00:01:34,853 --> 00:01:36,973 Speaker 2: No, I totally agree, I reckon. I actually think that 32 00:01:37,053 --> 00:01:38,933 Speaker 2: BlackBerry is our most underrated berry. 33 00:01:39,653 --> 00:01:40,573 Speaker 3: Oh you do think so? 34 00:01:40,773 --> 00:01:42,733 Speaker 2: Yeah, I just think. I think they're so delicious, And 35 00:01:42,733 --> 00:01:44,933 Speaker 2: we always talk about our blueberries and cheeries, but you know, 36 00:01:45,253 --> 00:01:45,693 Speaker 2: my gos. 37 00:01:46,933 --> 00:01:49,373 Speaker 3: You well, I think we all have memories of following 38 00:01:49,373 --> 00:01:50,893 Speaker 3: them and that sort of thing. The commercial ones that 39 00:01:50,893 --> 00:01:52,813 Speaker 3: they're bringing out are huge. They've sort of got the 40 00:01:52,813 --> 00:01:56,173 Speaker 3: size of a boisoberry on but that beautiful BlackBerry taste, 41 00:01:56,173 --> 00:01:58,533 Speaker 3: which I think is really really unique. But they are 42 00:01:58,573 --> 00:02:00,773 Speaker 3: a little bit pricey, so I do have to still 43 00:02:00,853 --> 00:02:04,333 Speaker 3: use them kind of spearingly. So after the summer, I 44 00:02:04,373 --> 00:02:08,053 Speaker 3: am sick of cooking for large swathes of people, I'll 45 00:02:08,093 --> 00:02:11,773 Speaker 3: be honest, and so now I'm making desserts for one. 46 00:02:12,573 --> 00:02:14,813 Speaker 3: So I turned to more from a quiet kitchen. My 47 00:02:14,893 --> 00:02:17,653 Speaker 3: second book about cooking for one and I am sharing 48 00:02:17,693 --> 00:02:21,853 Speaker 3: with us today BlackBerry and apple gallet. A gallet is 49 00:02:21,893 --> 00:02:25,573 Speaker 3: that rustic pastry pie that's not quite It doesn't have 50 00:02:25,613 --> 00:02:28,013 Speaker 3: a lid on it, just the sides are folded in 51 00:02:28,133 --> 00:02:30,213 Speaker 3: on some sort of bubbling fruit in the middle, and 52 00:02:30,293 --> 00:02:33,133 Speaker 3: it's so beautiful and it's so easy, and I'm going 53 00:02:33,213 --> 00:02:35,133 Speaker 3: to really encourage people to make their own pastry for 54 00:02:35,173 --> 00:02:37,973 Speaker 3: this and don't tune out, folks, don't tune out, because 55 00:02:38,293 --> 00:02:40,813 Speaker 3: when you're making this small tart, I'm talking about two 56 00:02:40,853 --> 00:02:44,053 Speaker 3: tablespoons of chilled butter, I'm talking about two heap tablespoons 57 00:02:44,093 --> 00:02:46,893 Speaker 3: of plain flour, I'm talking about half a tablespoon of sugar, 58 00:02:47,213 --> 00:02:51,333 Speaker 3: and all that just goes into a food process, Wiz wiz, 59 00:02:51,493 --> 00:02:53,733 Speaker 3: pulsing it until you've got these kind of coarse crumbs 60 00:02:54,133 --> 00:02:56,853 Speaker 3: and then drizzled out, drizzling in some ice cold water. 61 00:02:57,813 --> 00:03:00,493 Speaker 3: Start with two tablespoons, pulse it again and a little 62 00:03:00,533 --> 00:03:03,373 Speaker 3: bit more. And then when you can pinch the crumbs 63 00:03:03,373 --> 00:03:06,653 Speaker 3: and they stick together, that's when it's done. Turn out, 64 00:03:06,773 --> 00:03:09,213 Speaker 3: roll it into a ball, flatten it into a disc, 65 00:03:09,253 --> 00:03:11,053 Speaker 3: and you've just got it. You just got a nice 66 00:03:11,093 --> 00:03:15,293 Speaker 3: little handful of it's beautiful. Chill let down for thirty 67 00:03:15,333 --> 00:03:17,253 Speaker 3: minutes or not, but I like to chill it down, 68 00:03:17,333 --> 00:03:19,533 Speaker 3: especially in this warm weather. And in the meantime, what 69 00:03:19,613 --> 00:03:22,493 Speaker 3: I do is whack my oven on two hundred degrees celsius, 70 00:03:22,573 --> 00:03:25,573 Speaker 3: line a tray with some baking paper, and then toss 71 00:03:25,613 --> 00:03:27,533 Speaker 3: the fruit. And here's the fruit that I'm using in 72 00:03:27,533 --> 00:03:30,133 Speaker 3: this just one cup, well, really a large apple. I've 73 00:03:30,133 --> 00:03:32,173 Speaker 3: set a cup of peeled and diced apple, but it's 74 00:03:32,173 --> 00:03:35,133 Speaker 3: a large Granny Smith if you like, a good half 75 00:03:35,133 --> 00:03:38,053 Speaker 3: a cup or a chip if you like, of blackberries, 76 00:03:38,653 --> 00:03:42,413 Speaker 3: tablespoon of sugar, tablespoon of flour, and there too. It's 77 00:03:42,413 --> 00:03:44,333 Speaker 3: going to kind of help these help it sort of 78 00:03:44,373 --> 00:03:48,213 Speaker 3: meld together. Good tablespoon of vanilla extract You and I 79 00:03:48,333 --> 00:03:51,053 Speaker 3: we know about this jack. You don't worry bother about 80 00:03:51,053 --> 00:03:55,573 Speaker 3: the teaspoon. Just go all out because blackberries, apple, vanilla, 81 00:03:55,813 --> 00:03:59,733 Speaker 3: they eat each other very much. Juice and zest of 82 00:03:59,813 --> 00:04:02,973 Speaker 3: half a lemon or an orange, if that's more handy. 83 00:04:02,973 --> 00:04:05,133 Speaker 3: But that just kind of helps macerate all of these 84 00:04:05,493 --> 00:04:08,973 Speaker 3: fruit together. And so while the pastry is chilling, that's 85 00:04:09,253 --> 00:04:11,133 Speaker 3: kind of the acid's going to work its magic on 86 00:04:11,173 --> 00:04:13,053 Speaker 3: the fruit. It's going to get a little bit juicy. 87 00:04:14,613 --> 00:04:17,173 Speaker 3: Take the pastry out, roll it out into a rustic 88 00:04:17,213 --> 00:04:20,973 Speaker 3: circle sort of twenty two to twenty four centimeters and 89 00:04:21,093 --> 00:04:25,053 Speaker 3: put that on your lined tray. Pile all the fruit 90 00:04:25,133 --> 00:04:26,493 Speaker 3: in the center, and you want to leave a really 91 00:04:26,493 --> 00:04:29,573 Speaker 3: big rim of about four to five centimeters round the edge. 92 00:04:29,613 --> 00:04:33,333 Speaker 3: And then keep the fold and pleat kind of pinching 93 00:04:33,373 --> 00:04:35,453 Speaker 3: as you go it over, so that I've put a 94 00:04:35,533 --> 00:04:38,453 Speaker 3: nice photograph up for you, so that you've got it 95 00:04:38,533 --> 00:04:41,053 Speaker 3: comes to halfway over the fruit. Dot the fruit with 96 00:04:41,053 --> 00:04:43,213 Speaker 3: a bit more butter, maybe a tablespoon of butter sort 97 00:04:43,253 --> 00:04:45,533 Speaker 3: of chopped up into little bits. Brush the edges with 98 00:04:45,613 --> 00:04:47,973 Speaker 3: a bit of milk. Sprinkle over a bit of extra 99 00:04:48,053 --> 00:04:50,693 Speaker 3: sugar on that pastry that's got the milk on it. 100 00:04:51,053 --> 00:04:54,013 Speaker 3: Bake it for say thirty five forty minutes jack until 101 00:04:54,053 --> 00:04:56,853 Speaker 3: the pastry will be really brown, the brute will all 102 00:04:56,893 --> 00:04:59,733 Speaker 3: be sort of bubbling in the middle. It'll be a 103 00:04:59,853 --> 00:05:02,733 Speaker 3: nice crisp base on it. Serve it with some ice 104 00:05:02,773 --> 00:05:05,093 Speaker 3: cream and whipped cream, and you have just got a 105 00:05:05,373 --> 00:05:10,493 Speaker 3: heavenly little very delight. It's just absolutely fragrant and gorgeous, 106 00:05:10,533 --> 00:05:11,413 Speaker 3: and I love us. 107 00:05:11,413 --> 00:05:13,373 Speaker 2: It sounds amazing. 108 00:05:13,733 --> 00:05:16,413 Speaker 3: Yeah, stretch it to two people, But why would you 109 00:05:16,453 --> 00:05:16,893 Speaker 3: do that? 110 00:05:17,893 --> 00:05:18,813 Speaker 2: Don't don't you know? 111 00:05:20,013 --> 00:05:22,733 Speaker 3: Yeah, but it's just so nice, and I just want 112 00:05:22,733 --> 00:05:26,453 Speaker 3: to remind everyone we are in summer, please enjoy this 113 00:05:26,653 --> 00:05:29,373 Speaker 3: while at lasts with all the berries, all the stone fruit, 114 00:05:29,773 --> 00:05:32,613 Speaker 3: all the everything, because you can even get a bit 115 00:05:32,653 --> 00:05:34,653 Speaker 3: sick of it at this time. But remember, have you 116 00:05:34,693 --> 00:05:37,293 Speaker 3: had enough sweet cord? Have you had enough berries? You know, 117 00:05:37,733 --> 00:05:39,853 Speaker 3: because they will be gone at some point, so this 118 00:05:39,933 --> 00:05:42,893 Speaker 3: is the time to be eating fresh fus. 119 00:05:43,333 --> 00:05:45,813 Speaker 2: We just get we just got our first apricots the 120 00:05:45,853 --> 00:05:48,573 Speaker 2: other day. Yeah, yeah, I know they're still and they're 121 00:05:48,573 --> 00:05:51,213 Speaker 2: still quite tart. Yeah, but you know, I just so 122 00:05:51,373 --> 00:05:53,173 Speaker 2: maybe a couple more weeks I think might be there 123 00:05:54,093 --> 00:05:55,333 Speaker 2: weeks I think for the apricots. 124 00:05:55,373 --> 00:05:58,413 Speaker 3: And also you can you can warm them through. If 125 00:05:58,453 --> 00:06:00,413 Speaker 3: you warm them through some of that. 126 00:06:00,493 --> 00:06:07,093 Speaker 2: Time, I don't mind the time. Yeah, yeah, yeah, hey, 127 00:06:07,133 --> 00:06:09,853 Speaker 2: thank you so much. That sounds amazing, That sounds incredible 128 00:06:09,893 --> 00:06:11,373 Speaker 2: and a bit of me. And like you say, with 129 00:06:11,413 --> 00:06:13,573 Speaker 2: that pastry, when it's as simple as that, there's no 130 00:06:13,613 --> 00:06:15,333 Speaker 2: excuse not to make it yourself. We will make sure 131 00:06:15,373 --> 00:06:18,133 Speaker 2: that recipe is on the news Talk zb website. 132 00:06:18,533 --> 00:06:21,653 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 133 00:06:21,733 --> 00:06:24,893 Speaker 1: to News Talk ZEDB from nine am Saturday, or follow 134 00:06:24,933 --> 00:06:26,453 Speaker 1: the podcast on iHeartRadio