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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.

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Speaker 2: A'd be cook.

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Speaker 3: Nicky Wicks is here. Good morning, Good morning Jack.

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Speaker 2: How are you.

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Speaker 3: I'm very very well, thank you. You are dealing with

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Speaker 3: one of my favorite vegetables this morning, which is a

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Speaker 3: big care. Do you know what. Here's the thing. I

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Speaker 3: grew up and I was lucky to grow up in

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Speaker 3: a household where both of my parents are excellent cooks, right,

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Speaker 3: and yet if there was one criticism that I would

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Speaker 3: make of their cooking, at least in the early years

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Speaker 3: of my life, it's that they had a tendency to

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Speaker 3: sort of boil vegetables and overcook them to the point

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Speaker 3: that they get so stringy that one couldn't really digest them.

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Speaker 3: You know, you end up sort of chewing like you'd

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Speaker 3: end up chewing it the sort of this protin this

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Speaker 3: matter for you know what I mean, for like fifteen

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Speaker 3: minutes of feeling like actually your saliva wasn't breaking it

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Speaker 3: down at all, and anyway top of the this for

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Speaker 3: that was leaks. Then then when I started cooking for myself,

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Speaker 3: I realized that, oh my goodness, if you just dicese

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Speaker 3: up throwing a good nuttles worth of butter into a pan.

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Speaker 3: There are few things that are more delicious.

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Speaker 2: I couldn't agree more because even though you do, you

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Speaker 2: either want to cook them fast and crispy, which I'm

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Speaker 2: going to give us the resci before, or slow, which

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Speaker 2: I was going to give us the RESI before. You're

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Speaker 2: actually like, they need lots of fat around them, I

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Speaker 2: think so that they kind of melt, Whereas I think

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Speaker 2: in our parents' day there was much more of a

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Speaker 2: tendency to shy away from some of those expensive events.

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Speaker 2: So we were steaming things, or as you say, a

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Speaker 2: boiled leak is nobody's friends, let me tell you you know. So, yeah,

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Speaker 2: I love it. But a lot of people waste quite

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Speaker 2: a lot of the leak, so they'll they'll use the white,

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Speaker 2: but we all know we use the white. But they'll

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Speaker 2: use some of them when it starts to get a

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Speaker 2: little bit light green, and then the rest of that

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Speaker 2: extra dark green goes of the compost. And I used

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Speaker 2: to do the same until a hippy friend of mine

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Speaker 2: was sort of looked at me with horror and said,

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Speaker 2: don't you use all of that? I said, yes, to

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Speaker 2: be discarded, Well absolutely not, No, you don't. So I've

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Speaker 2: got two lovely little ideas. One's a crispy leak topping.

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Speaker 2: So with that dark red I mean, I'm going to

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Speaker 2: say that you'll be forgiven to say, throwing away the

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Speaker 2: last two centimeters, okay, but thinly slice up all of

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Speaker 2: the tops of your green leaks. And so this time

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Speaker 2: you're setting aside the good part, if you like, or

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Speaker 2: what we thought of the good butt. Rinse them in

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Speaker 2: a bowl of really cold water, and once they're chopped up,

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Speaker 2: once they're sliced, because that keeps some of that dirt

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Speaker 2: and sandiness out of them, put them on a paper

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Speaker 2: towel or in my case of teatowel, and just pat

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Speaker 2: them dry. Then heat a pant to medium, and I

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Speaker 2: think here goes that the kicker is one big tablespoon

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Speaker 2: of butter, and the same with oil. Shallow fry them

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Speaker 2: jack until they're brown, just starting to brown, and they'll

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Speaker 2: go crispy. Now the you could add some tarrigan, You

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Speaker 2: could add some thyme here, and then season them really

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Speaker 2: well with salt and pepper. Set them aside. This is

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Speaker 2: a great top off of fish risotto salads, or you

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Speaker 2: could call it completely and then stir it into some

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Speaker 2: softened butter, and you've got what chefs like to call

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Speaker 2: a compound butter. I eat something that's been flavored and

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Speaker 2: then you just smear it all over some crusty bread,

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Speaker 2: maybe a good thick piece of toast, and you are

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Speaker 2: in heaven.

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Speaker 3: I can tell you, Oh, that does sound amazing.

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Speaker 1: Yeah.

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Speaker 2: The other way that I like to do them is

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Speaker 2: a softened leak compost. That's just a fancy name for

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Speaker 2: saying some slow coops. So again I chop that green

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Speaker 2: part up, but this time I'll probably do it in

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Speaker 2: about one to two centimeters lents melt more butfer. This

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Speaker 2: time we're using street tablespoons of butter, plus a run

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Speaker 2: of olive oil and a pan, and then add yourleks

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Speaker 2: and cook them over a medium sort of heat, and

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Speaker 2: I put them, put the lid on and keep and

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Speaker 2: cover them for about twenty minutes. They take a while.

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Speaker 2: Add in a crushed garlic clove, add in some zest

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Speaker 2: of a lemon, add in a splash of white wine,

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Speaker 2: put a salt and pepper, maybe even some cream or

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Speaker 2: some cream fresh, and then cook them for another fifteen

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Speaker 2: to twenty minutes. But you're not doing you're doing other

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Speaker 2: things in that time. Yeah, probably go the kids play

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Speaker 2: sport at that time. And then the leaks are soft

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Speaker 2: and melting and a beautiful and I like to ste

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Speaker 2: this lot through pasta good bit of parmesan. Again, you

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Speaker 2: could serve it on toast with a good dollar of

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Speaker 2: sour cream and smear it over pizza based, top it

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Speaker 2: with some bacon and cheese for a blank white pizza,

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Speaker 2: loosen it up with some hot stock, and treat it

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Speaker 2: just as you would a soup. So there's some really

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Speaker 2: great ideas, you know, put them in a put them

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Speaker 2: in an omelet salt, hating with mushrooms, put them in

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Speaker 2: a cheesy keiche, that kind of thing. But we do

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Speaker 2: not have to be wasting I would say at least

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Speaker 2: fifty percent of our leaks. So there, you guys.

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Speaker 3: You could even do that. You could use the crispy

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Speaker 3: topping like on a keisha or something. Oh like, you

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Speaker 3: could combine that. You can have the white part, you know,

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Speaker 3: in a slow condition and then have a little crispy

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Speaker 3: something on top of a leak.

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Speaker 2: Risotto krispy leaks on top. Yeah, honestly, it's fantastic, and

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Speaker 2: so I you know, if you've been wasting all of

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Speaker 2: those leaks. This is that. That's the end of it. Honestly,

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Speaker 2: it's fantastic. I'm like you, I love a leak. I

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Speaker 2: think they're a very underrated vegetable superb.

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Speaker 3: Thank you so much, Nicky. Well, we'll put those two

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Speaker 3: separate recipes up on the News Talks You'd be website.

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Speaker 3: No excuse for throwing away all that green goodness.

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Speaker 2: Fantastic.

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