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 --> 00:00:11,733 Speaker 1: from news talks, they'd be. 3 00:00:12,893 --> 00:00:15,613 Speaker 2: Fourteen to ten non news talks, there'd be Nicki Wicks, 4 00:00:15,613 --> 00:00:17,693 Speaker 2: our cook is in the kitchen for us this morning, 5 00:00:17,773 --> 00:00:19,893 Speaker 2: killed a Niki oh. 6 00:00:19,773 --> 00:00:22,093 Speaker 3: Cura, and my heart is the fluss up with what 7 00:00:22,173 --> 00:00:23,533 Speaker 3: we're talking about this morning. 8 00:00:23,653 --> 00:00:26,053 Speaker 2: Oh okay, I thought, oh, you've got some bo I 9 00:00:26,053 --> 00:00:30,853 Speaker 2: thought you were gonna see some saucy golss or something. No, 10 00:00:30,893 --> 00:00:35,733 Speaker 2: that's okay. I'm equally excited about sweet things, So there's 11 00:00:35,733 --> 00:00:39,053 Speaker 2: no judgment from me. Just for a moment there, I thought, Oh, okay, Nikki, 12 00:00:39,093 --> 00:00:39,853 Speaker 2: where we go with this? 13 00:00:40,293 --> 00:00:40,853 Speaker 1: That's all right? 14 00:00:41,613 --> 00:00:46,973 Speaker 3: Well, I'm in love and it's true quince Okay, it's funny. 15 00:00:47,613 --> 00:00:51,013 Speaker 2: Look, I feel like people don't really know what to 16 00:00:51,053 --> 00:00:53,613 Speaker 2: do with quince's even, you know about a quen's pastment, 17 00:00:53,733 --> 00:00:55,573 Speaker 2: you know? Is that for you? Yeah? 18 00:00:55,733 --> 00:00:57,733 Speaker 3: And I think that's completely fair. You know, if you 19 00:00:57,813 --> 00:00:59,933 Speaker 3: have a quince tree, I mean actually grow really well. 20 00:00:59,933 --> 00:01:02,213 Speaker 3: They've got a beautiful blossom on them, but you end 21 00:01:02,333 --> 00:01:06,053 Speaker 3: up with these fruit that are rock hards, and the 22 00:01:06,133 --> 00:01:08,853 Speaker 3: only the only way you can tell that they are 23 00:01:09,093 --> 00:01:14,213 Speaker 3: ripe is by the yellow hue to their furry skins. 24 00:01:15,013 --> 00:01:18,013 Speaker 3: And they seem like the most inhospitable fruit in the 25 00:01:18,053 --> 00:01:21,733 Speaker 3: world because they, you know, they hard to chop up. 26 00:01:21,813 --> 00:01:23,933 Speaker 3: What do you do with them? One quince goes a 27 00:01:23,973 --> 00:01:26,733 Speaker 3: long way. But I'm here to tell you that there 28 00:01:26,733 --> 00:01:29,413 Speaker 3: are so many things you can do, and that the 29 00:01:29,533 --> 00:01:31,813 Speaker 3: easiest thing to do with them is first of all, 30 00:01:31,853 --> 00:01:35,173 Speaker 3: to peel them with a potato peeler or vegetable peela. 31 00:01:35,413 --> 00:01:37,573 Speaker 3: Chop them in half super hard. You need a big 32 00:01:37,653 --> 00:01:41,013 Speaker 3: knife and a strong arm. Chop them into quarters. Chuck 33 00:01:41,093 --> 00:01:42,933 Speaker 3: them in a dish or a pot or a roast. 34 00:01:43,013 --> 00:01:45,133 Speaker 3: I do them in the oven. I roast them, you know. 35 00:01:45,213 --> 00:01:47,133 Speaker 3: Fill that dish with a little, you know, so half 36 00:01:47,173 --> 00:01:49,893 Speaker 3: full with water. Don't worry about all this business about 37 00:01:49,933 --> 00:01:51,813 Speaker 3: how they brown off and this, that and the other. 38 00:01:51,933 --> 00:01:55,333 Speaker 3: Put them in a scidulated I lemon juice water. To me, 39 00:01:55,493 --> 00:01:57,053 Speaker 3: that's all a bit of a pilava. You're going to 40 00:01:57,173 --> 00:02:00,453 Speaker 3: roast the heck out of them anyway, you know what 41 00:02:00,493 --> 00:02:03,253 Speaker 3: I mean. And so, and they go this kind of 42 00:02:03,373 --> 00:02:06,333 Speaker 3: creamy caramel color, and you think, oh, they don't look 43 00:02:06,493 --> 00:02:10,053 Speaker 3: like Nikki's ones in the book. But keep on cooking them, 44 00:02:10,333 --> 00:02:14,813 Speaker 3: and they become this beautiful, rusty red color, and that 45 00:02:14,973 --> 00:02:16,693 Speaker 3: is when you know that they are truly cooked. 46 00:02:17,053 --> 00:02:17,613 Speaker 1: I make them. 47 00:02:17,613 --> 00:02:19,293 Speaker 3: I do them like that, That's what I do. I 48 00:02:19,373 --> 00:02:21,213 Speaker 3: roast them in the oven for maybe one or two 49 00:02:21,253 --> 00:02:24,613 Speaker 3: hours at one eighty and then I call them. Only 50 00:02:24,653 --> 00:02:26,693 Speaker 3: then do I attempt to take the core out, because 51 00:02:26,693 --> 00:02:29,493 Speaker 3: the core is really embedded in the flesh and it's 52 00:02:29,533 --> 00:02:31,493 Speaker 3: it's really hard to do when they're you know, when 53 00:02:31,533 --> 00:02:34,013 Speaker 3: they're raw. So wait till that, wait till they cooked, 54 00:02:34,013 --> 00:02:35,653 Speaker 3: and then spoon that core out, and then you've got 55 00:02:35,693 --> 00:02:37,893 Speaker 3: this beautiful fruit to either use with your musally in 56 00:02:37,893 --> 00:02:40,573 Speaker 3: the morning, or I'm going to say to you make 57 00:02:40,733 --> 00:02:44,413 Speaker 3: quince paste, otherwise known as a membrio, which is a 58 00:02:44,533 --> 00:02:49,493 Speaker 3: really beautiful thick preserve that they really favor in Spain 59 00:02:49,533 --> 00:02:52,333 Speaker 3: and Portugal. So that you have a little paste or 60 00:02:52,333 --> 00:02:55,253 Speaker 3: a little sort of square of this jelly and you 61 00:02:55,333 --> 00:02:58,693 Speaker 3: serve that with beautiful sharp cheeses like manchego, which is 62 00:02:58,733 --> 00:03:01,373 Speaker 3: a sheep cheese or parmesan or something like that, and 63 00:03:01,453 --> 00:03:04,373 Speaker 3: so absolutely beautiful. So I photographed these the other day. 64 00:03:04,453 --> 00:03:06,653 Speaker 3: The photographer, look, you know, I mean he was kind 65 00:03:06,653 --> 00:03:10,333 Speaker 3: of into it, but then he had the cheese with 66 00:03:10,493 --> 00:03:12,733 Speaker 3: the quidz paste. It was like, oh my god, this 67 00:03:12,813 --> 00:03:15,613 Speaker 3: is amazing. So all right, here we go. So once 68 00:03:15,693 --> 00:03:19,373 Speaker 3: you have baked them off and cord them, you then 69 00:03:19,573 --> 00:03:21,133 Speaker 3: drain all the liquid off. You can use that for 70 00:03:21,133 --> 00:03:23,093 Speaker 3: something else, mix it with some soda water or something 71 00:03:23,133 --> 00:03:26,493 Speaker 3: like that. It's delicious. Take your fruit and you want 72 00:03:26,533 --> 00:03:28,933 Speaker 3: to pure it, and then you want to weigh it. 73 00:03:29,093 --> 00:03:30,693 Speaker 3: And why you want to weigh it? I mean you 74 00:03:30,693 --> 00:03:32,293 Speaker 3: could measure it out. I suppose you could do a 75 00:03:32,333 --> 00:03:35,293 Speaker 3: cup by cup, but then you want to find out 76 00:03:35,413 --> 00:03:38,613 Speaker 3: and you know, I had about one point five pages 77 00:03:38,733 --> 00:03:41,693 Speaker 3: of pure, and I wanted to use seventy five percent 78 00:03:41,733 --> 00:03:44,573 Speaker 3: of that amount in sugar. Okay, So that's kind of 79 00:03:44,573 --> 00:03:46,573 Speaker 3: what it is. You got a cup, you want a 80 00:03:46,573 --> 00:03:49,373 Speaker 3: cup of pure, You want to use three quarters of 81 00:03:49,413 --> 00:03:52,933 Speaker 3: a cup of sugar, and good squeeze of lemon juice. 82 00:03:52,973 --> 00:03:57,253 Speaker 3: They trip. There is also about one juicy lemon per 83 00:03:57,373 --> 00:04:00,613 Speaker 3: cup of quiz paste. And then you start simmering at 84 00:04:00,693 --> 00:04:02,653 Speaker 3: jack and you simmer it for about forty five minutes, 85 00:04:02,693 --> 00:04:04,853 Speaker 3: maybe to an hour, and as I say, it'll go 86 00:04:04,893 --> 00:04:08,893 Speaker 3: through those beautiful color changes, and it'll also thicken up. 87 00:04:09,293 --> 00:04:12,133 Speaker 3: It spits everywhere so do it in a high sided 88 00:04:12,173 --> 00:04:15,453 Speaker 3: pot if you can, and use a long handled spoon 89 00:04:15,493 --> 00:04:17,013 Speaker 3: to give it a stir every now and again as 90 00:04:17,013 --> 00:04:19,253 Speaker 3: you go past, and just on a sort of slow 91 00:04:19,293 --> 00:04:21,373 Speaker 3: to medium, i'd say, and it'll all sort of blip 92 00:04:21,413 --> 00:04:24,453 Speaker 3: blip blip blip away in your kitchen and it's so lovely. 93 00:04:25,173 --> 00:04:27,133 Speaker 3: And then pour it into a sandwich tin that you've 94 00:04:27,133 --> 00:04:30,853 Speaker 3: lined with perhaps some greastproof paper and let it set 95 00:04:31,093 --> 00:04:33,653 Speaker 3: in the fridge. I let it cure in the fridge 96 00:04:33,733 --> 00:04:36,773 Speaker 3: uncovered for you know, maybe even a week. You don't 97 00:04:36,813 --> 00:04:39,693 Speaker 3: have to do that, but just I like the consistency 98 00:04:39,693 --> 00:04:41,533 Speaker 3: of it. And then you cut it into a little 99 00:04:41,533 --> 00:04:44,933 Speaker 3: squeeze wrap it up. It'll keep for over a year. 100 00:04:45,333 --> 00:04:47,773 Speaker 3: Just put it in an air tight container in the fridge, 101 00:04:48,333 --> 00:04:50,213 Speaker 3: and every now and again you take a few little 102 00:04:50,253 --> 00:04:53,293 Speaker 3: slices or squeeze off it to sell with cheese, and 103 00:04:53,333 --> 00:04:55,773 Speaker 3: it's just exquisite. Gets better over time. 104 00:04:56,053 --> 00:04:59,133 Speaker 2: Yeah, a year out impressive too, I mean, I know 105 00:04:59,133 --> 00:05:00,413 Speaker 2: with longer. 106 00:05:02,053 --> 00:05:03,053 Speaker 1: Yeah, that's great, it's great. 107 00:05:03,053 --> 00:05:04,533 Speaker 3: I mean it's got all that sugar in it, and 108 00:05:04,573 --> 00:05:07,013 Speaker 3: it's got loads pecked in it and the quints, so 109 00:05:07,133 --> 00:05:09,013 Speaker 3: you know, it preserves you know, and keeps really well, 110 00:05:09,093 --> 00:05:11,733 Speaker 3: and it's the nicest gift in the world. I think. 111 00:05:11,853 --> 00:05:14,173 Speaker 1: Yeah, you go see why my heart was flutter. No, 112 00:05:14,253 --> 00:05:14,813 Speaker 1: I can't see. 113 00:05:14,973 --> 00:05:16,493 Speaker 2: I can't see why your heart was a flutter. I 114 00:05:16,493 --> 00:05:19,733 Speaker 2: think all of our heart fluttered this morning. Yeah, thank 115 00:05:19,733 --> 00:05:23,053 Speaker 2: you for that. All right. We will put that recipe 116 00:05:23,093 --> 00:05:25,813 Speaker 2: for Nicky's Quint's paste up on the News talk'sb website. 117 00:05:25,853 --> 00:05:27,693 Speaker 2: Everything from the show goes up there, so you never 118 00:05:27,733 --> 00:05:29,773 Speaker 2: need to worry about scribbling down notes or anything like 119 00:05:29,773 --> 00:05:32,453 Speaker 2: that texting yourself. Don't worry about it. News Talk ZB 120 00:05:32,733 --> 00:05:36,373 Speaker 2: dot co dot INMZ forward slash Jack is the place 121 00:05:36,413 --> 00:05:37,973 Speaker 2: to go, and just as soon as it's been on 122 00:05:38,013 --> 00:05:40,013 Speaker 2: the radio, we make sure it's on the website as well. 123 00:05:40,653 --> 00:05:43,773 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 124 00:05:43,853 --> 00:05:47,053 Speaker 1: to news Talks dB from nine am Saturday, or follow 125 00:05:47,093 --> 00:05:48,653 Speaker 1: the podcast on iHeartRadio.