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

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Speaker 1: from News Talks at b Thank.

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Speaker 2: You for your feedback. We've had so many messages this

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Speaker 2: how I've done a terrible job, a dreadful job, of

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Speaker 2: getting to them. Jack loved the story with Kevin this morning,

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Speaker 2: A real proud dad moment. Jack. I had my right

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Speaker 2: hip replaced four weeks ago. I get my left hip

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Speaker 2: replaced in seven weeks time. It's life changing and pretty

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Speaker 2: easy compared to a knee replacement, something that I've had

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Speaker 2: as well. We're thinking about, says Jason. Thank you, Jason.

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Speaker 2: Everyone does say that a hip is better than an

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Speaker 2: it's better. It's easier to have a hip replacement than

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Speaker 2: a knee. I don't think either is necessarily easy, but

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Speaker 2: everyone says that, for whatever reason, a hip is easier

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Speaker 2: than a knee. I think my problem is that I'm

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Speaker 2: sort of in the gray area, like I can't comfortably

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Speaker 2: play sport, like it caused me a lot of pain

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Speaker 2: and I'm hobbling for days afterwards, but I can still

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Speaker 2: jog in a straight line. So anyway, thank you for that.

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Speaker 2: Ninety two ninety two. If you want to send us

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Speaker 2: a message, just so you know in the tennis, Carlos

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Speaker 2: Alkarez has defeated Novak Djokovic in three sets in the

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Speaker 2: Open that men's semi final eleven on newstalks. He'd be nicky.

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Speaker 2: Works our cook is here with a delicious sounding recipe,

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Speaker 2: such an easy recipe for Father's Day for us this week, Nikki.

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Speaker 3: Yes, it absolutely is. And I do concur about the

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Speaker 3: body aches and pains. I want to replacement body. This

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Speaker 3: week I've had the flu. Oh no, I have felt

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Speaker 3: like I'm ninety three. I can't tell ye, it's unbelievable.

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Speaker 3: So yeah, but there you go. There's a certain grief

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Speaker 3: when you realize your body is only in one way.

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Speaker 3: But you know, learn to love it. Learn to love it,

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Speaker 3: not the pain. I think, get whatever you need to

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Speaker 3: do replaced as quickly as you can. It's my doctorly advice.

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Speaker 3: Father's tray bake. Yeah, I mean, in the past for

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Speaker 3: Father's Day, we've talked about mince on toast, which I love,

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Speaker 3: the buckwheat pancakes filled with ham and cheese, which I

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Speaker 3: also love, homemade baked beans. But this tray bake I

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Speaker 3: reckon is one that almost anybody can cook from age

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Speaker 3: seven upwards, It's also great if you forgot that was

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Speaker 3: Father's Day tomorrow and you haven't much in the pantry,

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Speaker 3: because basically we're using potatoes and onions and making this

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Speaker 3: gorge and eggs and we're making this slovely tray bake.

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Speaker 3: I love it because it means you can really personalize

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Speaker 3: actually your dad's taste. We're making a beautiful, beautiful big

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Speaker 3: tray of crunchy potatoes with onion in there, some curry

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Speaker 3: powder in there, et cetera. And this is what you do.

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Speaker 3: Chuck your rathern on two hundred degrees celsius. You want

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Speaker 3: to par boil, which means boiling potatoes until they you

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Speaker 3: could stick a knife into them, but it would sort

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Speaker 3: of not fall off the knife.

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Speaker 2: Yes, you know it's yeah.

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Speaker 3: Exactly well salted well salted water for potatoes. And I

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Speaker 3: like to use Agria for this jack. All those lovely

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Speaker 3: little pearlas are good as well. Those little boxes of

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Speaker 3: pearlas about five hundred grams you want for this, it's

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Speaker 3: going to serve about four of you when they're cool

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Speaker 3: enough to handle, slice them thickly. If you've used kind

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Speaker 3: of heart, if you've halved big agria or whatever, or

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Speaker 3: just crush them roughly, and I use the bottom of

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Speaker 3: a coffee cup or even a masher. You want to

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Speaker 3: sort of crush them down because we want lots of

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Speaker 3: surface area, because we're going to put a beautiful, big

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Speaker 3: splash of olive oil all over these on a big tray,

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Speaker 3: in a single layer, lots of salt and peper on them,

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Speaker 3: and a teaspoon of curry powder as well, which just

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Speaker 3: I think it's because I love key jury for breakfast,

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Speaker 3: so I sort of wanted that curry thing or sort

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Speaker 3: of mother in law eggs, that kind of thing, you know.

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Speaker 3: So spread them out, cut up and onion, slice that

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Speaker 3: nice and thinly. Because you want this to roast up

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Speaker 3: as well. Tumble, yes, all of your potatoes net into

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Speaker 3: that roasting dish and bake them off for about twenty

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Speaker 3: minutes or until they're really crispy. You really want them crispy,

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Speaker 3: and potatoes can take a while to get there, so

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Speaker 3: it just depends, really, it depends so much sugar they've

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Speaker 3: got in them. Once they do start to look like

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Speaker 3: they're cooked, Jack, you want to make some little gaps

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Speaker 3: in the potatoes, just push them aside. So yes, line

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Speaker 3: your tray, you line your tray. I should have said

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Speaker 3: that at the beginning. And then you break some eggs.

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Speaker 3: Let's say you see having four people, use four eggs,

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Speaker 3: break the eggs into the gaps. You can break the

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Speaker 3: yolks if you want, if you want them a little

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Speaker 3: bit more cooked, if you don't bake them for about

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Speaker 3: ten minutes or until them they're sort of cooked and

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Speaker 3: you like them, and then serve them alongside some bacon,

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Speaker 3: maybe some chilizo sausage, maybe some flaked smoked fish, maybe

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Speaker 3: just chopped up avocado, and a decent amount of say

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Speaker 3: fresh coriander, if that's what dad's into, good shutney, lovely parsley,

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Speaker 3: and it's just great. You just have big scoopfuls of

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Speaker 3: this on a plate, you'd just be you know. I

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Speaker 3: think they would make a dad happy, wouldn't it.

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Speaker 2: I think this sounds fantastic. I reckon a little bit

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Speaker 2: of fresh parmesan, just for the umami, you know, cheeky

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Speaker 2: on top.

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Speaker 3: I'm with you. I'm with you. A bit of saltiness,

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Speaker 3: the damps of sour cream if you want a little

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Speaker 3: bit of that action or yogurt. Yeah, this is the thing.

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Speaker 3: Use it as a base and then toss whatever else

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Speaker 3: you like. In the summer, I'd be putting salsa on it, maybe.

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Speaker 1: Fish, tomato.

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Speaker 3: You know. Yeah, it's a good eat.

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Speaker 2: I love a good baite. Yeah no, that sounds amazing.

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Speaker 2: Thank you. I will also note that in the New

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Speaker 2: Zealand Heralds Canvas this weekend you have two other options

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Speaker 2: as well, smoked fish buns and a sausage and eggpie.

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Speaker 2: So there is no excuse for not making a delicious

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Speaker 2: little treaty breakfast for your dad for Father's Day tomorrow.

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Speaker 2: Thank you so much. That recipe for the Father's Day

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Speaker 2: trade bak will be up at Newstalks NB dot co

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Speaker 2: dot nz.

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Speaker 1: For more from Saturday Morning with Jack Tame. Listen live

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Speaker 1: to Newstalks EDB from nine am Saturday, or follow the

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