1 00:00:07,133 --> 00:00:10,413 Speaker 1: You're listening to the Saturday Morning with Jack team podcast 2 00:00:10,573 --> 00:00:13,093 Speaker 1: from News Talks, that'd be so. 3 00:00:13,173 --> 00:00:16,773 Speaker 2: I reckon the peaches have been par which is to 4 00:00:16,773 --> 00:00:19,293 Speaker 2: say they're delicious, but I reckon about parik when they're 5 00:00:19,293 --> 00:00:21,693 Speaker 2: delicious most year. Same with the nectarines. I reckon the 6 00:00:21,773 --> 00:00:23,693 Speaker 2: cherries this year, there's something about the cherries. I don't 7 00:00:23,693 --> 00:00:24,893 Speaker 2: know what it was about the cherries this year. The 8 00:00:24,973 --> 00:00:28,213 Speaker 2: cherries have been above par. They've been extraordinary this year. 9 00:00:28,213 --> 00:00:30,653 Speaker 2: We're getting through about a kilogram every three days at 10 00:00:30,693 --> 00:00:33,213 Speaker 2: our place, which has not been cheap. But never mind. 11 00:00:33,373 --> 00:00:35,013 Speaker 2: There is just something about the stone fruit at this 12 00:00:35,093 --> 00:00:37,213 Speaker 2: time of year. And I know that our cook Nicki 13 00:00:37,253 --> 00:00:40,293 Speaker 2: Wicks will have some thoughts on this. That makes this 14 00:00:40,493 --> 00:00:43,293 Speaker 2: time of year and your fruit intake over summer that 15 00:00:43,413 --> 00:00:44,773 Speaker 2: much higher than usual. 16 00:00:45,093 --> 00:00:49,213 Speaker 3: More dinner, morenner, Jack, And you are so right about 17 00:00:49,253 --> 00:00:51,613 Speaker 3: all of that, and the cherries have been and you've 18 00:00:51,693 --> 00:00:53,973 Speaker 3: just made me realize you could use cherries in this 19 00:00:54,053 --> 00:00:57,573 Speaker 3: recipe instead of the either because I agree that cherries 20 00:00:57,653 --> 00:00:59,373 Speaker 3: have all I mean, I'm going to do a wild 21 00:00:59,373 --> 00:01:01,933 Speaker 3: exaggeration here the size of plus. 22 00:01:02,773 --> 00:01:05,653 Speaker 2: I was so embarrassed because the other day, do you 23 00:01:05,693 --> 00:01:09,493 Speaker 2: follow tom's Ainsbury on Instagram. Yeah, so I do too, 24 00:01:10,173 --> 00:01:12,413 Speaker 2: And I swear that my wife and I had been 25 00:01:12,413 --> 00:01:14,053 Speaker 2: doing this thing, being like, I'm just gonna have one 26 00:01:14,053 --> 00:01:15,813 Speaker 2: more cheery. I'm just gonna have one more cheery, We're 27 00:01:15,813 --> 00:01:17,573 Speaker 2: saying at home, and then you have a whole bowl 28 00:01:17,653 --> 00:01:19,453 Speaker 2: more here, and then you do it again, you go 29 00:01:19,493 --> 00:01:21,653 Speaker 2: and replenish the bowl and you have another. And anyway, 30 00:01:21,693 --> 00:01:25,053 Speaker 2: we've been doing this and then she handed me her 31 00:01:25,053 --> 00:01:28,253 Speaker 2: phone and it was Tom Sainsby on Instagram putting on 32 00:01:28,293 --> 00:01:30,613 Speaker 2: a character and one of one of his characters, and 33 00:01:30,653 --> 00:01:33,053 Speaker 2: the character was saying, I'm just gonna have one more cheery. 34 00:01:33,133 --> 00:01:35,013 Speaker 2: I'm just gonna have one more, just one more, and 35 00:01:35,013 --> 00:01:36,053 Speaker 2: I was like, oh god. 36 00:01:37,493 --> 00:01:42,813 Speaker 3: I often think Tom Sainsbury actually is filming me at home. Yes, yeah, yes, 37 00:01:42,933 --> 00:01:45,693 Speaker 3: I know. I'm like, oh no, that's me. Hey. It's 38 00:01:45,693 --> 00:01:48,413 Speaker 3: funny because in New Zealand we focus on cherries around 39 00:01:48,493 --> 00:01:51,893 Speaker 3: Christmas and that's all very well, but I'm going to 40 00:01:51,973 --> 00:01:55,373 Speaker 3: say the ones that we get really after Christmas, particularly 41 00:01:55,413 --> 00:01:56,453 Speaker 3: in January. 42 00:01:56,933 --> 00:01:58,373 Speaker 2: I totally agree those ones. 43 00:01:58,693 --> 00:02:01,533 Speaker 3: They're later. And I tend to come from Central Otago. 44 00:02:01,653 --> 00:02:05,053 Speaker 3: So Hawk's Bay. Nothing against Hawks Bay, of course, but 45 00:02:05,173 --> 00:02:09,053 Speaker 3: all of their stone fruit starts fruiting before central Otago. 46 00:02:09,773 --> 00:02:11,653 Speaker 3: Well maybe it's just that those ones later in the 47 00:02:11,693 --> 00:02:15,453 Speaker 3: season seem extra specially. But I bought two kilos yesterday 48 00:02:15,533 --> 00:02:20,093 Speaker 3: for fourteen dollars and they are just beautiful. And so 49 00:02:20,373 --> 00:02:22,293 Speaker 3: if you want to stone them for this recipe, if 50 00:02:22,333 --> 00:02:25,213 Speaker 3: you haven't got plums, all you do I get a 51 00:02:25,333 --> 00:02:27,853 Speaker 3: chopstick that I'm you know, one of those takeout chopsticks, 52 00:02:27,853 --> 00:02:30,053 Speaker 3: and you put that and you just push the pip 53 00:02:30,093 --> 00:02:33,413 Speaker 3: out with that ah, and you just get not the 54 00:02:33,413 --> 00:02:35,653 Speaker 3: purpose stone. So you'll just push them out and it's fine. 55 00:02:36,013 --> 00:02:40,573 Speaker 3: I better get onto this rest Italian plum or cherry ricottoitart. 56 00:02:40,773 --> 00:02:43,413 Speaker 3: It's amazing. You make a mixture which is going to 57 00:02:43,453 --> 00:02:46,093 Speaker 3: be our base in our chopping, and here's how you 58 00:02:46,133 --> 00:02:49,093 Speaker 3: do it. And a food process. You just blitz up 59 00:02:49,133 --> 00:02:51,373 Speaker 3: one and a half cups of flour. You could probably 60 00:02:51,453 --> 00:02:53,453 Speaker 3: use gluten free flour. If you're gonna use gluten free, 61 00:02:53,493 --> 00:02:56,213 Speaker 3: go one and a quarter cups one hundred grams, which 62 00:02:56,213 --> 00:03:00,013 Speaker 3: is at a cup of ground almonds, two big heaped 63 00:03:00,013 --> 00:03:04,013 Speaker 3: tablespoons of raw sugar, and then one teaspoon of baking 64 00:03:04,093 --> 00:03:06,813 Speaker 3: powder and blitz all that up together just so it's mixed, 65 00:03:06,853 --> 00:03:08,973 Speaker 3: and then add in the butter seventy five grams of 66 00:03:09,013 --> 00:03:12,853 Speaker 3: butter and process until you've got some fine crumbs, and 67 00:03:12,893 --> 00:03:16,213 Speaker 3: then at the end just blitz in an egg. So 68 00:03:16,253 --> 00:03:18,373 Speaker 3: you kind of have these coarse crumbs, Jack, and that 69 00:03:18,573 --> 00:03:21,613 Speaker 3: is gonna They should hold together when you pinch them together. 70 00:03:22,493 --> 00:03:23,893 Speaker 3: And so what you want to do is you want 71 00:03:23,933 --> 00:03:25,933 Speaker 3: to take just a little bit more than half of 72 00:03:25,973 --> 00:03:28,173 Speaker 3: that mixture and you want to press it into a 73 00:03:28,213 --> 00:03:30,693 Speaker 3: ceramic pie dish. I used one that was about I 74 00:03:30,693 --> 00:03:34,533 Speaker 3: think it was about twenty three twenty four centimeters across. 75 00:03:35,133 --> 00:03:38,333 Speaker 3: Oven bangs on at one hundred and eighty degrees. So 76 00:03:38,373 --> 00:03:40,853 Speaker 3: you press that into the bottom and the sides of it, 77 00:03:40,893 --> 00:03:42,813 Speaker 3: and that is our lovely base, and then you can 78 00:03:42,893 --> 00:03:46,133 Speaker 3: just chill that while you're doing the filling. The filling 79 00:03:46,293 --> 00:03:50,013 Speaker 3: is four hundred grams of ricotta, two tablespoons of sugar, 80 00:03:51,173 --> 00:03:54,693 Speaker 3: and seventy five mills of sweet dessert wine if you've 81 00:03:54,733 --> 00:03:57,693 Speaker 3: got it, you could probably use orange juice or something 82 00:03:57,773 --> 00:04:01,733 Speaker 3: like that. This Italian recipee, so they've used beautiful dessert wine, 83 00:04:01,933 --> 00:04:03,533 Speaker 3: zest of a lemon, and you want to kind of 84 00:04:03,533 --> 00:04:05,773 Speaker 3: mix all of that together I like it so that 85 00:04:05,813 --> 00:04:08,053 Speaker 3: you still got and quite big clumps of ricotta in 86 00:04:08,053 --> 00:04:11,533 Speaker 3: the air. Pour that mixture into the chilled crust, and 87 00:04:11,573 --> 00:04:14,573 Speaker 3: then on top, puts slice about six to eight plums 88 00:04:15,853 --> 00:04:18,453 Speaker 3: and all your cherries. I mean you might need to 89 00:04:18,533 --> 00:04:21,413 Speaker 3: use maybe a cup of pitted cherries. Sounds about right 90 00:04:21,493 --> 00:04:24,333 Speaker 3: to me. Put that all over there. I used yellow plums. 91 00:04:24,373 --> 00:04:27,373 Speaker 3: Black doris would be amazing. I'm sitting on a beautiful 92 00:04:27,373 --> 00:04:30,333 Speaker 3: bucket of black doris that someone's dropped me off. So 93 00:04:30,773 --> 00:04:32,813 Speaker 3: those are good, too. Cool with the rest of the 94 00:04:32,853 --> 00:04:35,013 Speaker 3: crumb mixture, and then just bake it off for about 95 00:04:35,053 --> 00:04:38,333 Speaker 3: forty to forty five minutes, Jack, call it, serve it 96 00:04:38,453 --> 00:04:41,653 Speaker 3: room temperature. A shell big dollar for beautiful whipped cream. 97 00:04:42,453 --> 00:04:46,253 Speaker 3: It's amazing. It's very delicate, it's not too sweet, and 98 00:04:46,293 --> 00:04:49,453 Speaker 3: it's just absolutely beautiful. I mean, Italians do such gorgeous 99 00:04:49,453 --> 00:04:52,933 Speaker 3: cakes and tarts and things that I think you'll love this. 100 00:04:53,053 --> 00:04:55,053 Speaker 3: And yeah, the cherries, I'm actually gonna try it with 101 00:04:55,093 --> 00:04:56,373 Speaker 3: the cherries. I've forgotten about that. 102 00:04:56,653 --> 00:04:59,093 Speaker 2: Yeah, it's so just just going through the real I mean, 103 00:04:59,133 --> 00:05:03,293 Speaker 2: you've got only what four tablespoons of sugar and that 104 00:05:03,493 --> 00:05:05,293 Speaker 2: and the whole thing obviously got the fruit as well, 105 00:05:05,493 --> 00:05:08,213 Speaker 2: so that that has sweetness. But there's actually year it's 106 00:05:08,213 --> 00:05:09,533 Speaker 2: not too sweet. You've got the or you've got the 107 00:05:09,533 --> 00:05:11,533 Speaker 2: dessert mine as well. Yeah, it's a little. 108 00:05:13,493 --> 00:05:15,533 Speaker 3: Lying on the you're relying on the fruit to give 109 00:05:15,573 --> 00:05:18,053 Speaker 3: it the sweetness. And you know, we've kind of followed 110 00:05:18,093 --> 00:05:20,773 Speaker 3: that American if you like a model in the UK 111 00:05:20,893 --> 00:05:24,373 Speaker 3: mode of sweet sweet cakes. Yeah, you know, like you 112 00:05:24,373 --> 00:05:26,853 Speaker 3: you've got to remember that almonds have a sweetness to them. 113 00:05:26,933 --> 00:05:30,973 Speaker 3: If you have a raw almond, it's quite sweet. So yeah, 114 00:05:31,013 --> 00:05:33,613 Speaker 3: you don't you don't need a whole bunch of sugar 115 00:05:33,733 --> 00:05:35,813 Speaker 3: and you're baking, so there you. 116 00:05:35,773 --> 00:05:40,293 Speaker 2: Go, if you especially. Yeah, and when you're offsetting the yeah, 117 00:05:40,293 --> 00:05:42,413 Speaker 2: the recorder and the armis you have that kind of 118 00:05:42,453 --> 00:05:43,453 Speaker 2: fat content as well. 119 00:05:45,813 --> 00:05:48,933 Speaker 3: Really good, it's really good. I also want to encourage 120 00:05:48,933 --> 00:05:51,133 Speaker 3: our beautiful listeners though as well. I just made a 121 00:05:51,213 --> 00:05:54,973 Speaker 3: huge batch of I Love Tomato or I Love Casundi, 122 00:05:55,013 --> 00:05:58,973 Speaker 3: which is an Oh yeah, I did it yesterday. Yeah, 123 00:05:59,013 --> 00:06:01,533 Speaker 3: I did it two days ago with with plums. 124 00:06:02,173 --> 00:06:02,893 Speaker 2: Oh nice. 125 00:06:03,493 --> 00:06:05,413 Speaker 3: I just got the same amount of black Doris plums 126 00:06:05,453 --> 00:06:09,173 Speaker 3: as I would have tomatoes. And it's beautiful, slightly more liquidy, 127 00:06:09,213 --> 00:06:12,093 Speaker 3: but not really. It's this deep dark purple and it's 128 00:06:12,293 --> 00:06:14,653 Speaker 3: really yummy. Yeah, so if pever want to just search 129 00:06:14,733 --> 00:06:18,053 Speaker 3: up my micro sundi recipe, and yes it does have 130 00:06:18,133 --> 00:06:21,333 Speaker 3: four tablespoons of chili in it. You compare that back 131 00:06:21,333 --> 00:06:22,773 Speaker 3: if you want, but there's a ton of sugar in 132 00:06:22,813 --> 00:06:24,773 Speaker 3: there to offset it, so you don't need to see 133 00:06:24,813 --> 00:06:26,733 Speaker 3: you know, it's kind of to rest the idea. 134 00:06:26,813 --> 00:06:28,573 Speaker 2: Yeah, I'm into it, and I'm glad that you're finding 135 00:06:28,613 --> 00:06:30,053 Speaker 2: I mean, you always need a way to preserve the 136 00:06:30,093 --> 00:06:32,093 Speaker 2: plums a little bit because there is such an abundance 137 00:06:32,093 --> 00:06:33,013 Speaker 2: of stone for it at this time. 138 00:06:33,493 --> 00:06:34,413 Speaker 3: I just love them. 139 00:06:34,493 --> 00:06:37,653 Speaker 2: Yeah, fantastic, Thanks Dickey, have a great weekend. 140 00:06:38,453 --> 00:06:41,573 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 141 00:06:41,653 --> 00:06:44,453 Speaker 1: to news talks that'd be from nine am Saturday, or 142 00:06:44,533 --> 00:06:46,453 Speaker 1: follow the podcast on iHeartRadio.