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Speaker 1: You're listening to the Saturday Morning with Jack Team podcast

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Speaker 1: from News Talks AB.

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Speaker 2: How cook Nicki Weeks has just dipped out of the surf.

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Speaker 2: She is really making the sacrifices for us all this morning.

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Speaker 2: Just paint us a pictur Nikki, you're a Paul white cutter.

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Speaker 2: I can hear the cicadas. How good?

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Speaker 1: Ah?

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Speaker 3: How good?

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Speaker 4: And for the first I'm nearly sixty and I just

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Speaker 4: took up surfing, and I've been hard at it for

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Speaker 4: a year. It's the hardest thing ever. I've dipped in

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Speaker 4: and out of it over the years, but I'm really

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Speaker 4: committed now. I'm becoming really boring. All I think about

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Speaker 4: is surfer And this morning, for the very first time,

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Speaker 4: both the amazing lunar surf and our show coincided. So

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Speaker 4: I had to borrow a friend's watch to wear out

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Speaker 4: in the surf. And I know when people think about

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Speaker 4: me surfing, they probably have some vision that they've seen

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Speaker 4: on TV of big waves and me and the barrel

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Speaker 4: and all that.

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Speaker 3: It's not like.

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Speaker 2: It's not like that yet, It's not like that.

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Speaker 4: Year. There's a lot of crouching, there's a lot of

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Speaker 4: white froth around me, and I have the biggest grin

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Speaker 4: on my face. So there you go.

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Speaker 2: Oh, good for you, Good for you. And honestly, it's

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Speaker 2: taking on any new scale, but one that has you

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Speaker 2: in the surf all the time. I mean, that is

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Speaker 2: that is amazing. So can you ride the white water?

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Speaker 3: I can. I can reliably get up.

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Speaker 4: I can even catch the odd unbroken wave these days

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Speaker 4: in the right conditions.

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Speaker 3: So yeah, So I'm.

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Speaker 4: Excited for myself. But when I see videos and photos.

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Speaker 3: I'm a little disappointed. But I just put them to

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Speaker 3: the side. I'm okay, yeah, that's not how I feel.

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Speaker 3: I feel like Tyler right.

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Speaker 2: Anyway, are you sorry? One last question? How long is

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Speaker 2: your bored?

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Speaker 3: Yes, I've got an eight six? Oh yeah, right, So

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Speaker 3: I'm heading into.

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Speaker 4: The long boarding because I think that's that's the way

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Speaker 4: to go at the stage. I think that's you know,

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Speaker 4: it's it's dreamy. It's dreamy, very good for my mood

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Speaker 4: and my soul.

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Speaker 2: Yeah, I think so. I think I had a freemewint

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Speaker 2: who said that every day you don't swim in the ocean,

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Speaker 2: there's another day you don't swim the before you die.

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Speaker 2: I was like, yeah, that is so true, And.

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Speaker 3: In the end, you tune out and you're fifty years

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Speaker 3: sixty and you remember you haven't swun for ten years. Yeah,

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Speaker 3: you've got to keep getting wet.

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Speaker 2: That's although, do you know, So one last thing, one

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Speaker 2: last point on this, and then we'll get up the bongut.

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Speaker 2: I know, we're terrible of us. We're getting so distracted.

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Speaker 4: Do you know?

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Speaker 2: Recently I had to go and get my ear I

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Speaker 2: had to go even now and then I have to

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Speaker 2: go and get an ear piece fitted for work, you know,

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Speaker 2: like a little look oh y, you know, so when

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Speaker 2: I'm on TV, I've got to wear a little ear

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Speaker 2: piece so that the director can say, oh, we're going

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Speaker 2: to do two minutes, one min or, this person hasn't

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Speaker 2: turned up for their interview or whatever, you know. And

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Speaker 2: I was getting it fitted and the person who was

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Speaker 2: fitting me looked, they kind of recoiled and my ears

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Speaker 2: are disgusting. So I wasn't terribly surprised, but they said,

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Speaker 2: you've got They said you've got quite advanced surfers ear

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Speaker 2: in one of your years. And I was like, I

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Speaker 2: don't even know what this is. And they said, have

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Speaker 2: you spent a lot of time in cold water? And

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Speaker 2: I said, I've probably, Yeah, a fear amount, you know,

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Speaker 2: especially as kids that we spend a lot of time

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Speaker 2: in the ocean. Yeah, and they said, yeah, you've got

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Speaker 2: basically your the bone is kind of growing over your

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Speaker 2: ear canal, and you've really got to take care of

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Speaker 2: this otherwise you're going to need surgery and the sugery

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Speaker 2: can be quite risky. Blah blah blah. Yeah, and so anyway,

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Speaker 2: for the first time, I've bought ear plugs to wear

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Speaker 2: in the race in the ocean. Yeah, but well, you

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Speaker 2: know what, I'm going.

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Speaker 4: To follow suit because just about every person I know

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Speaker 4: down here who's out in the water regularly, they've all

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Speaker 4: had to have their.

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Speaker 3: Ears drilled out right. It's really common. It's so zugloom

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Speaker 3: and common.

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Speaker 4: Yeah, so it's a bit plugs go you. Yeah, it's

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Speaker 4: crazy to do it anyway. Hey, the other modern miracle

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Speaker 4: is that you are growing a pomegranate.

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Speaker 2: A single pomegranate.

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Speaker 3: I just can't believe it.

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Speaker 2: I feel like we're fate even having a recipe in

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Speaker 2: which we're discussing how I'm going to consume my pomegranate

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Speaker 2: before we've got to the day work and actually harvested

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Speaker 2: near well.

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Speaker 4: Also I knew you didn't have a laden tree, that

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Speaker 4: just you had just the one.

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Speaker 3: So I was thinking, this has to be really special,

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Speaker 3: this has to be so special. So I've got roast roast.

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Speaker 4: Kumua with pomegranate and yogurt. I love pomegranates. People can

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Speaker 4: buy the little what they.

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Speaker 3: Call aerials, aerials, erls, erals, I.

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Speaker 4: Think all seeds, pomegranate seeds in the soup bake and

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Speaker 4: they're not that. You look at them and you think

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Speaker 4: six dollars for that little punet, but they go a

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Speaker 4: long way. So I'm going to encourage people to get

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Speaker 4: out there and do it. I just want people to

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Speaker 4: grab a couple of big, nice, big chunky, smooth orange cumra.

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Speaker 4: We'll give them a good wash, have them keep the

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Speaker 4: skin on, and then mix two tablespoons of olive oil,

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Speaker 4: a tablespoon of pomegranate molasses, which I absolutely adore having

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Speaker 4: in the house because it adds flavor to everything, and

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Speaker 4: one teaspoon of smokes paprika and a good quarter of

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Speaker 4: a teaspoon of salt. Mix those all together and smother

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Speaker 4: your beautiful cumra with those, and then roast them Monitory

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Speaker 4: at one hundred and eighty for about forty five minutes.

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Speaker 4: They'll be lovely soft cooked through a little bit caramelized

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Speaker 4: on the outside. Toss in maybe four tablespoons of pumpkin

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Speaker 4: seeds to also start to roast up for the final

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Speaker 4: sort of five or ten minutes, and then make this

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Speaker 4: beautiful beauty for yogat dressing, which is whisking up half

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Speaker 4: a cup of Greek yogurt, one tablespoon of tahani, and

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Speaker 4: that takes quite a bit to mix those two together,

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Speaker 4: but you get there. One tablespoon of pomegranate molasses again

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Speaker 4: and a.

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Speaker 3: Bit of salt. Mix that up, and we're getting to

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Speaker 3: your little pomegranate, your precious little jewels of seeds.

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Speaker 4: In a minute, serve these beautiful warm cumina drizzled with

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Speaker 4: the yogurt dressing, spiting lots of mint and coriander, and

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Speaker 4: then and the pumpkin seeds. But the hero of the

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Speaker 4: dish half a cup of fresh pomegranate seeds. So you

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Speaker 4: get these little sweet, tart, amazing juicy little bursts as

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Speaker 4: well as that soft, beautiful caramelized kumera. It's a beautiful combination.

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Speaker 1: It really is.

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Speaker 3: It's great because they are at the bomb. I think

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Speaker 3: that you're growing your growing them.

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Speaker 2: Yeah, I mean again really just hoping that we're not

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Speaker 2: tending fate here, but.

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Speaker 3: I don't think you are.

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Speaker 4: Although it's a pomegran grow in climates that get very

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Speaker 4: hot and very cold, so Morocco is famous for them.

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Speaker 3: And also, Howard, how do I know this?

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Speaker 4: A freend bought a house out there a while ago

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Speaker 4: and she said, it's got this amazing old pomegranate tree

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Speaker 4: and it gets absolutely laden.

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Speaker 3: And the only other one I know I was in

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Speaker 3: Central Otago, So you go, you're one of a few.

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Speaker 2: Jack Ta, Well, do you know what my favorite ever

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Speaker 2: writer of all time A Gill was an incredible food writer.

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Speaker 2: Of course it was a amazing cook himself, and it

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Speaker 2: was an incredible food writer. And I remember reading this

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Speaker 2: this PC wrote about when he first fell in love

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Speaker 2: with food, and it was as a boy growing up

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Speaker 2: in England in the sixties or seventies, and his for

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Speaker 2: his birthday he was given a single pomegranate that was

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Speaker 2: his birthday present, and he said he would sit down,

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Speaker 2: he'd go find a quiet part of the house and

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Speaker 2: he would sit down with a little needle and one

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Speaker 2: by one he would eat the little pomegranate seeds instead

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Speaker 2: of turn them around in his mouth as they'd eat

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Speaker 2: each seed, and it was just this kind of love

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Speaker 2: letter to this fruit.

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Speaker 3: I'm going to look that up because that sounds yeah,

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Speaker 3: it was. The thing is, pomegranates don't disappoint.

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Speaker 4: They look as fabulous as they are, and they taste

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Speaker 4: or as you take a dragon fruit that is so beautiful.

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Speaker 2: He's the mildless taste in the world.

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Speaker 3: Pomegran it's not so exactly the full flavor.

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Speaker 4: And if anyone ever gets the opportunity to go to

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Speaker 4: places like Morocco or Istanbul.

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Speaker 3: Or how like that, you know how it's of fresh

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Speaker 3: loads of fresh pomegranate juice.

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Speaker 2: There very good. Get back to the surf. Love it

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Speaker 2: than so much, Nikki. That recipe will be up at

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Speaker 2: Newstalks hedb dot co dot nz For

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Speaker 1: More from Saturday Morning with Jack Tame, listen live to

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Speaker 1: news talks he'd be from nine am Saturday, or follow

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Speaker 1: the podcast on iHeartRadio