1 00:00:07,133 --> 00:00:10,413 Speaker 1: You're listening to the Saturday Morning with Jack Team podcast 2 00:00:10,613 --> 00:00:11,733 Speaker 1: from News Talks. 3 00:00:11,453 --> 00:00:15,893 Speaker 2: Ab Right, our resident chef Nikki Wicks joins us. 4 00:00:15,933 --> 00:00:21,253 Speaker 3: Now, good morning, Yes, good morning Francesca and very cold morning. 5 00:00:21,533 --> 00:00:22,813 Speaker 2: Oh is it out there? 6 00:00:22,853 --> 00:00:27,133 Speaker 3: Is it chilli? But chilli? Yes? That's okay? Wow, but 7 00:00:27,933 --> 00:00:29,213 Speaker 3: hearty fair exactly. 8 00:00:31,293 --> 00:00:33,573 Speaker 2: And of course it's been the Pie Awards this week, 9 00:00:33,653 --> 00:00:34,413 Speaker 2: so I'm thrilled. 10 00:00:34,453 --> 00:00:38,093 Speaker 3: I love pies, Oh, pies at a best and I 11 00:00:38,173 --> 00:00:40,973 Speaker 3: love that New Zealand has Pie Awards. I mean, I 12 00:00:41,013 --> 00:00:43,133 Speaker 3: know the Olympics are going on, but I was a 13 00:00:43,173 --> 00:00:45,013 Speaker 3: little more tuned into who was going to win the 14 00:00:45,053 --> 00:00:48,053 Speaker 3: gold and the silver and the Supreme Pie Awards. 15 00:00:48,413 --> 00:00:50,093 Speaker 2: I think we've had. I think a lot of New 16 00:00:50,173 --> 00:00:52,413 Speaker 2: Zealanders have shown just as much interest as where they 17 00:00:52,453 --> 00:00:53,453 Speaker 2: can get a good pie from. 18 00:00:55,813 --> 00:00:59,293 Speaker 3: I'm really going to encourage listeners to do one of 19 00:00:59,413 --> 00:01:01,933 Speaker 3: two things. Or maybe boat and let's go on to 20 00:01:02,053 --> 00:01:04,813 Speaker 3: the Pie Awards website and find out where there is 21 00:01:04,813 --> 00:01:07,093 Speaker 3: a good pie in your neighborhood because you will find 22 00:01:07,133 --> 00:01:10,573 Speaker 3: that out, I'm sure. Or and or make this pie. 23 00:01:10,613 --> 00:01:14,453 Speaker 3: I've got a beef, beer and blue cheese pie for 24 00:01:14,573 --> 00:01:18,613 Speaker 3: us this morning. How does that sound sounds delicious. I 25 00:01:18,773 --> 00:01:22,133 Speaker 3: know it's so good, and look it's super easy. I've 26 00:01:22,213 --> 00:01:24,533 Speaker 3: cheated a little bit. I wouldn't be able to enter 27 00:01:24,533 --> 00:01:27,693 Speaker 3: this one in the Pie Awards because I make a 28 00:01:27,733 --> 00:01:31,013 Speaker 3: beautiful filling and then I pop that in a pie dish, 29 00:01:31,173 --> 00:01:34,293 Speaker 3: and then to save any sort of soggy pastry drama, 30 00:01:35,133 --> 00:01:37,693 Speaker 3: I just put one layer of pastry on the top. 31 00:01:37,813 --> 00:01:40,413 Speaker 3: So technically not really a pie. It's more of a 32 00:01:40,413 --> 00:01:42,493 Speaker 3: pot pie. But I'll tell you what, you will not 33 00:01:42,613 --> 00:01:45,733 Speaker 3: regret your decision to make this. Here's what I do. 34 00:01:46,493 --> 00:01:49,493 Speaker 3: I take about this serves about four or maybe six, 35 00:01:49,533 --> 00:01:53,053 Speaker 3: but i'd say four five hundred grams of beef chunks. 36 00:01:53,333 --> 00:01:55,613 Speaker 3: Now I use a chuck or a blade steak, which 37 00:01:55,613 --> 00:01:58,453 Speaker 3: does require some cooking down. If you want to make 38 00:01:58,493 --> 00:02:01,053 Speaker 3: a sort of make it shorten the time a little 39 00:02:01,053 --> 00:02:02,813 Speaker 3: bit the cook time, what you can do is you 40 00:02:02,853 --> 00:02:04,853 Speaker 3: could use rump steak for this would be really great 41 00:02:04,853 --> 00:02:07,813 Speaker 3: as well. Francesca that up into nice sort of bites 42 00:02:07,853 --> 00:02:11,173 Speaker 3: of large, bite sized pieces. Sprinkle some flour. I use 43 00:02:11,173 --> 00:02:13,333 Speaker 3: about two tablespoons of flour, and it's going to sticken 44 00:02:13,413 --> 00:02:15,853 Speaker 3: up our gravy and our pie. Sort of toss the 45 00:02:15,893 --> 00:02:19,533 Speaker 3: beef in that, and then in a saucepin, heat a 46 00:02:19,573 --> 00:02:22,973 Speaker 3: little bit of oil and then take a large onion, 47 00:02:23,173 --> 00:02:24,813 Speaker 3: Oh sorry, a little bit of oil, and then brown 48 00:02:24,893 --> 00:02:27,133 Speaker 3: that meat off. And I do that in batches so 49 00:02:27,173 --> 00:02:30,093 Speaker 3: that it doesn't stew. If you don't have enough air 50 00:02:30,133 --> 00:02:32,693 Speaker 3: circulating around the meat, then it will just kind of stew, 51 00:02:32,693 --> 00:02:34,213 Speaker 3: which is not what we want to do it. And 52 00:02:34,293 --> 00:02:36,013 Speaker 3: a couple of batches and then just sort of set 53 00:02:36,053 --> 00:02:39,773 Speaker 3: that aside. Use that same saucepin saut a one large 54 00:02:40,133 --> 00:02:42,773 Speaker 3: onion that you've diceed. I use two carrots because I 55 00:02:42,773 --> 00:02:44,773 Speaker 3: love a bit of carrot and a beef pie. And 56 00:02:44,813 --> 00:02:48,213 Speaker 3: I also use three cloves of garlic crushed, so saute 57 00:02:48,333 --> 00:02:50,413 Speaker 3: all of that. You can scrape off all the yummy 58 00:02:50,413 --> 00:02:53,213 Speaker 3: bits that get stuck on the bottom. Pour over three 59 00:02:53,293 --> 00:02:56,453 Speaker 3: hundred and thirty mils, which is basically a can of beer. 60 00:02:57,333 --> 00:02:59,493 Speaker 3: I'd set an ale or a lager, but something that's 61 00:02:59,533 --> 00:03:01,733 Speaker 3: not too sweet. I'd go for a darker ale, but 62 00:03:02,013 --> 00:03:04,453 Speaker 3: probably not a stout might be a little bit too strong, 63 00:03:05,413 --> 00:03:07,773 Speaker 3: and so pour that beer over it and just let 64 00:03:07,813 --> 00:03:10,213 Speaker 3: that bubble up a little bit. Add the meat back, 65 00:03:10,813 --> 00:03:14,813 Speaker 3: and then I take two tablespoons of tomato pure, just 66 00:03:14,853 --> 00:03:17,133 Speaker 3: a little word on that. I don't love tomato pure 67 00:03:17,213 --> 00:03:19,813 Speaker 3: because it's often a little bit concentrated for me. But 68 00:03:19,893 --> 00:03:21,733 Speaker 3: in this dish, I don't want too much liquid in 69 00:03:21,773 --> 00:03:24,133 Speaker 3: their Francesca, so I don't want to add sort of 70 00:03:24,213 --> 00:03:27,413 Speaker 3: just plain tomatoes if you like, so tomato pure works 71 00:03:27,413 --> 00:03:29,653 Speaker 3: of real treat one bay leaf if you've got it, 72 00:03:29,853 --> 00:03:31,853 Speaker 3: and then a decent amount of salt and lots of 73 00:03:31,893 --> 00:03:34,693 Speaker 3: craped pepper. Lower the heat and simmer it for an 74 00:03:34,773 --> 00:03:37,453 Speaker 3: hour or more with the cover on, with the lid on, 75 00:03:38,293 --> 00:03:41,413 Speaker 3: and that's really until the meat is well tenderized. Again, 76 00:03:41,493 --> 00:03:43,613 Speaker 3: you could cut that cooking time down if you wanted 77 00:03:43,613 --> 00:03:45,893 Speaker 3: to use a rump steak, but a good chuck and 78 00:03:45,933 --> 00:03:47,813 Speaker 3: a blade. They have lots of flavor, but they to 79 00:03:47,933 --> 00:03:49,893 Speaker 3: take a bit of cooking. Then you need to cool 80 00:03:49,973 --> 00:03:52,293 Speaker 3: that off heat. So you can do this a day 81 00:03:52,293 --> 00:03:56,013 Speaker 3: before as well. Heat the oven to two hundred degrees Selsius, 82 00:03:56,053 --> 00:04:00,413 Speaker 3: because pastry loves are really hot. Oven grease are kind 83 00:04:00,453 --> 00:04:02,813 Speaker 3: of a pie dish or a ceramic dish, either one. 84 00:04:02,853 --> 00:04:05,693 Speaker 3: This makes about a twenty three cent to meat around 85 00:04:05,693 --> 00:04:08,453 Speaker 3: dish around about that. If it's square, you make the 86 00:04:08,493 --> 00:04:11,453 Speaker 3: adjustment laid all of your beautiful cold filling into your 87 00:04:11,493 --> 00:04:15,733 Speaker 3: pie dish, and really pile it up, Francesca, because it 88 00:04:15,773 --> 00:04:18,813 Speaker 3: will as it cooks in that gravy, you know, I 89 00:04:18,853 --> 00:04:21,493 Speaker 3: suppose warms up and goes a bit more liquidy, it 90 00:04:21,533 --> 00:04:23,413 Speaker 3: will sort of sink down. So make sure that you 91 00:04:23,533 --> 00:04:26,093 Speaker 3: pile it up. Doesn't matter if it's a little mini 92 00:04:26,173 --> 00:04:29,093 Speaker 3: mountain of your filling. Sprinkle over some blue cheese. I've 93 00:04:29,133 --> 00:04:31,333 Speaker 3: used one hundred grams of blue cheese here, get a 94 00:04:31,413 --> 00:04:35,173 Speaker 3: nice strong one. Roll out some pastry you can use 95 00:04:35,213 --> 00:04:38,573 Speaker 3: ready rolled if you like, I use flaky pastry for this. 96 00:04:38,653 --> 00:04:40,293 Speaker 3: You could get away with a short pastry that it'd 97 00:04:40,333 --> 00:04:42,653 Speaker 3: be fine. Just make a lid out of that obviously 98 00:04:42,733 --> 00:04:45,613 Speaker 3: big enough that's going to stretch and cover over that 99 00:04:45,613 --> 00:04:47,573 Speaker 3: that filling. Give it a bit of an egg wash 100 00:04:47,613 --> 00:04:49,413 Speaker 3: around the sides, which is with a little whist egg 101 00:04:49,493 --> 00:04:52,333 Speaker 3: drape that drape the lid over the filling, Press it 102 00:04:52,373 --> 00:04:53,893 Speaker 3: down to seal it really well in the rim of 103 00:04:53,933 --> 00:04:56,373 Speaker 3: whatever dish you're using, and then use a really sharp 104 00:04:56,453 --> 00:04:58,653 Speaker 3: knife and make a few steam holes in the pastry. 105 00:04:58,853 --> 00:05:02,573 Speaker 3: That means you get a beautiful crisp pastry topping on that. 106 00:05:02,613 --> 00:05:04,973 Speaker 3: Brush it with the beaten egg. With that beaten egg, 107 00:05:05,333 --> 00:05:07,493 Speaker 3: lower your oven temperature now to one hundred and eighty 108 00:05:07,493 --> 00:05:11,013 Speaker 3: bangness in the oven about forty minutes until the pastry 109 00:05:11,093 --> 00:05:14,733 Speaker 3: is really good and golden brown. Most common mistake with pies, 110 00:05:14,853 --> 00:05:17,413 Speaker 3: I think, is that people don't quite or any sort 111 00:05:17,413 --> 00:05:20,853 Speaker 3: of pastry cooking. As people undercook the pastry, they think, oh, 112 00:05:20,893 --> 00:05:23,053 Speaker 3: that's gold and make sure it's sort of golden brown. 113 00:05:23,493 --> 00:05:27,413 Speaker 3: And so big spoonfuls of this pie, maybe with some 114 00:05:27,453 --> 00:05:31,133 Speaker 3: mashed buds or peas, or even a fresh leafy salad, 115 00:05:32,133 --> 00:05:34,893 Speaker 3: because salads aren't just for summer, and sometimes the heaviness 116 00:05:34,893 --> 00:05:36,973 Speaker 3: of a pie can be really nice to have something 117 00:05:37,013 --> 00:05:39,453 Speaker 3: fresh with it. So how does that sound? 118 00:05:39,853 --> 00:05:42,453 Speaker 2: Let's talk about the blue cheese and the beer, because 119 00:05:42,493 --> 00:05:44,973 Speaker 2: blue cheese can be a little bit polarizing. Does it 120 00:05:45,053 --> 00:05:47,493 Speaker 2: overwheling the taste of the pie or not? 121 00:05:49,533 --> 00:05:52,053 Speaker 3: It really doesn't. It just provides a beautiful tang. So 122 00:05:52,213 --> 00:05:54,733 Speaker 3: great question. Look, if you really aren't a fan of 123 00:05:54,733 --> 00:05:58,213 Speaker 3: blue cheese, you could use a good cheddar would work, well, 124 00:05:58,253 --> 00:06:01,333 Speaker 3: just sort of maybe great the equivalent of that over it? 125 00:06:01,333 --> 00:06:04,413 Speaker 3: It just give it gives a beef a beautiful little tang. 126 00:06:04,693 --> 00:06:07,093 Speaker 3: If you didn't want to use beer, You could use 127 00:06:07,133 --> 00:06:09,973 Speaker 3: the equivalent amount of stock if you like, so just 128 00:06:09,973 --> 00:06:12,653 Speaker 3: a veg stock or something like that. And don't worry 129 00:06:12,653 --> 00:06:16,253 Speaker 3: that when you're making the beef mixture, when it's hot, 130 00:06:16,293 --> 00:06:19,813 Speaker 3: it will look quite liquidy, but it'll sticken a little 131 00:06:19,853 --> 00:06:22,053 Speaker 3: bit with that flower. But then once it's cooled down, 132 00:06:23,013 --> 00:06:25,413 Speaker 3: it should be quite sort of solid, so that it'll 133 00:06:25,613 --> 00:06:27,813 Speaker 3: sit in your pie nicely. And then of course once 134 00:06:27,853 --> 00:06:30,733 Speaker 3: it gets reheated, that gravy starts to loosen and you'll 135 00:06:30,733 --> 00:06:31,933 Speaker 3: have a beautiful result. 136 00:06:32,413 --> 00:06:34,413 Speaker 2: Is beer like wine? Do you when you cook it? 137 00:06:34,493 --> 00:06:36,573 Speaker 2: Do you burn off alcohol? Yeah? 138 00:06:36,613 --> 00:06:38,533 Speaker 3: You do, so even if you're a non drinker as 139 00:06:38,573 --> 00:06:41,653 Speaker 3: I am, it won't matter because that will have all evaporated. 140 00:06:42,413 --> 00:06:45,613 Speaker 3: I've made a similar pie using a bit of a 141 00:06:45,613 --> 00:06:47,933 Speaker 3: combination of red wine. Red wine as lovely as a 142 00:06:47,973 --> 00:06:51,213 Speaker 3: pie as well as stock. But again, you know, well 143 00:06:51,213 --> 00:06:53,213 Speaker 3: we're out of dried your line now, at least for 144 00:06:53,253 --> 00:06:56,133 Speaker 3: those people that were doing that. I think you should 145 00:06:56,133 --> 00:06:59,333 Speaker 3: carry on and do good August or something as well. 146 00:07:00,933 --> 00:07:03,253 Speaker 2: Well. You know a lot of people do, don't they. 147 00:07:03,293 --> 00:07:05,613 Speaker 2: A lot of people get toine gog. Yeah, I feel 148 00:07:05,613 --> 00:07:06,133 Speaker 2: pretty good. 149 00:07:06,733 --> 00:07:09,933 Speaker 3: I know something's a bit of money, takes a bit 150 00:07:09,973 --> 00:07:12,533 Speaker 3: of money. Hadn't had any any mornings where I feel 151 00:07:12,573 --> 00:07:21,253 Speaker 3: a little shabby carry all of that. Though I'm a 152 00:07:21,293 --> 00:07:23,373 Speaker 3: non drinker, I have plenty of alcohol in the house 153 00:07:23,413 --> 00:07:25,013 Speaker 3: because I do love to cock with it. I think 154 00:07:25,053 --> 00:07:28,413 Speaker 3: it gives it that extraordinary sort of slight so tang 155 00:07:28,653 --> 00:07:31,453 Speaker 3: for meant that mysterious flavor. So wine and beer and 156 00:07:31,453 --> 00:07:33,573 Speaker 3: that sort of thing is pretty lovely. But no, by 157 00:07:33,653 --> 00:07:35,253 Speaker 3: all means you could replace that with stock. 158 00:07:35,773 --> 00:07:37,573 Speaker 2: Thank you so much, love you to talk to you, 159 00:07:37,733 --> 00:07:39,653 Speaker 2: Nicki Wixon. Of course you'll be able to find that 160 00:07:39,733 --> 00:07:44,133 Speaker 2: recipe on our website Newstalk ZB dot co dot nz. 161 00:07:44,613 --> 00:07:46,453 Speaker 2: Forward slash Jack. 162 00:07:46,973 --> 00:07:50,053 Speaker 1: For more from Saturday Morning with Jack Tame. Listen live 163 00:07:50,173 --> 00:07:53,453 Speaker 1: to News TALKSZB from nine am Saturday, or follow the 164 00:07:53,493 --> 00:07:54,933 Speaker 1: podcast on iHeartRadio