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 --> 00:00:11,453 Speaker 1: from News Talks. 3 00:00:11,453 --> 00:00:16,253 Speaker 2: A'd be joining me now is Nicky Wicks? Good morning, 4 00:00:16,293 --> 00:00:16,933 Speaker 2: Happy New Year. 5 00:00:18,453 --> 00:00:21,173 Speaker 3: Yeah, good morning, and happy New Year to you too, 6 00:00:21,933 --> 00:00:22,653 Speaker 3: brand new one. 7 00:00:22,693 --> 00:00:26,853 Speaker 4: I always kind of love that always late. I agree. 8 00:00:27,413 --> 00:00:28,453 Speaker 2: How's the beachy garden? 9 00:00:30,293 --> 00:00:32,253 Speaker 4: The veachy garden is fantastic. 10 00:00:32,333 --> 00:00:35,053 Speaker 3: But you know, for our listeners this morning, and those 11 00:00:35,093 --> 00:00:37,013 Speaker 3: of you who are gardeners or have of neighbors who 12 00:00:37,053 --> 00:00:39,213 Speaker 3: are gardeners, how are you going. 13 00:00:38,973 --> 00:00:41,253 Speaker 4: With the course yeats? With the cause heats? 14 00:00:41,333 --> 00:00:44,093 Speaker 3: Yet those first few that came out of the garden 15 00:00:44,253 --> 00:00:47,293 Speaker 3: or we were celebrating all but we were not. 16 00:00:47,413 --> 00:00:49,493 Speaker 4: So now you know, you can't give them away at 17 00:00:49,493 --> 00:00:50,213 Speaker 4: this time of the year. 18 00:00:50,253 --> 00:00:54,653 Speaker 3: They're all turning into marrows overnight, and so, you know, 19 00:00:54,693 --> 00:00:57,133 Speaker 3: the garden's good. But I thought that our listeners might 20 00:00:57,133 --> 00:00:59,013 Speaker 3: be feeling the same as me, which is what on 21 00:00:59,093 --> 00:01:00,693 Speaker 3: earth to do with these course yas? 22 00:01:00,693 --> 00:01:02,293 Speaker 4: And that's what I'd like to focus say. 23 00:01:02,693 --> 00:01:05,293 Speaker 2: They might have been grilling them to them into you know, 24 00:01:05,573 --> 00:01:08,653 Speaker 2: pastor all sorts of things. But you've got some really 25 00:01:08,693 --> 00:01:11,493 Speaker 2: interesting takes on what to do with corgette this morning. 26 00:01:12,413 --> 00:01:14,733 Speaker 3: Look I have and it's because the neighbor, in fact, 27 00:01:14,773 --> 00:01:16,533 Speaker 3: did you know, see me a text and said, hey, 28 00:01:16,653 --> 00:01:19,733 Speaker 3: want some want some corjietes slash marrows, And I went 29 00:01:19,773 --> 00:01:23,013 Speaker 3: back and went aha, I said, I am drowning in 30 00:01:23,053 --> 00:01:24,773 Speaker 3: them at the moment, and so she gave me a 31 00:01:24,813 --> 00:01:27,853 Speaker 3: couple of good ideas. So I've been really experimenting this summer. 32 00:01:27,933 --> 00:01:31,013 Speaker 3: I know, on the show in previous you know years, 33 00:01:31,013 --> 00:01:33,453 Speaker 3: we've done you know, we've done cakes, we've done pickles, 34 00:01:33,493 --> 00:01:35,853 Speaker 3: all those sort of things that you can turn corjettes 35 00:01:35,893 --> 00:01:37,253 Speaker 3: into fritters, a grade, all of that. 36 00:01:37,413 --> 00:01:39,333 Speaker 4: But here's a couple of great things. 37 00:01:39,333 --> 00:01:43,493 Speaker 3: So I've made a beautiful creamy dressing that you can 38 00:01:43,613 --> 00:01:47,693 Speaker 3: use for a salad or for a steak. 39 00:01:47,453 --> 00:01:48,173 Speaker 4: Or something like that. 40 00:01:48,213 --> 00:01:53,093 Speaker 3: And the base of it is raw corgete, honestly, absolutely amazing. 41 00:01:53,173 --> 00:01:55,493 Speaker 3: So here I did for that a cup of chopped 42 00:01:55,533 --> 00:01:58,653 Speaker 3: raw corgette, and then about quarter of a cup of 43 00:01:58,653 --> 00:02:01,493 Speaker 3: olive oil or another good oil that you've got. You 44 00:02:01,533 --> 00:02:03,533 Speaker 3: can even get away with a little mix of oil 45 00:02:03,573 --> 00:02:05,693 Speaker 3: and water, believe it or not, because it's actually are 46 00:02:05,693 --> 00:02:08,693 Speaker 3: going to go into a handful of basil leaves or 47 00:02:08,733 --> 00:02:11,093 Speaker 3: maybe parsky, although parsley isn't so great at this time 48 00:02:11,093 --> 00:02:13,373 Speaker 3: of the year, or maybe another herb that you might like. 49 00:02:13,413 --> 00:02:15,293 Speaker 3: So if you were heading off, maybe you had a 50 00:02:15,293 --> 00:02:17,133 Speaker 3: piece of chicken that you were going to pair this with, 51 00:02:17,373 --> 00:02:20,253 Speaker 3: or a rice noodle salad, then maybe you could use 52 00:02:20,253 --> 00:02:24,493 Speaker 3: coriander something like that. Decent squeeze of something acidic now 53 00:02:24,533 --> 00:02:27,933 Speaker 3: I've still got some big squishy lemons off my tree, 54 00:02:28,413 --> 00:02:31,053 Speaker 3: or something like a vinegar would be fine. So you 55 00:02:31,133 --> 00:02:34,013 Speaker 3: probably want about say two tablespoons of whatever that is, 56 00:02:34,293 --> 00:02:36,813 Speaker 3: bit of salt and pepper. Of course, if you're feeling 57 00:02:36,853 --> 00:02:39,333 Speaker 3: a little bit luxurious, you could do parmesan cheese in there. 58 00:02:39,893 --> 00:02:42,733 Speaker 3: That's kind of a riff on that sort of pesto style, 59 00:02:43,173 --> 00:02:45,253 Speaker 3: but you're blending it all together in a decent sort 60 00:02:45,253 --> 00:02:48,013 Speaker 3: of blender or food process until it's quite a liquidy 61 00:02:48,053 --> 00:02:52,773 Speaker 3: sauce and it's beautiful. It's light green, it's got a creaminess. 62 00:02:52,773 --> 00:02:55,333 Speaker 3: I served this up to two people yesterday. 63 00:02:55,133 --> 00:02:57,573 Speaker 4: And I'm like, wow, this is beautiful. It's dressing. 64 00:02:57,573 --> 00:03:01,213 Speaker 3: It's so fresh and creamy, and really the creaminess comes 65 00:03:01,213 --> 00:03:04,453 Speaker 3: from those raw deet So this is a really great one. 66 00:03:04,493 --> 00:03:05,973 Speaker 4: I've been knocking that out like crazy. 67 00:03:06,413 --> 00:03:07,933 Speaker 3: The other thing I've been knocking it at is some 68 00:03:08,013 --> 00:03:10,493 Speaker 3: fresh fruit ice cream with corgiet. 69 00:03:10,573 --> 00:03:12,133 Speaker 4: So this is this is not what. 70 00:03:12,133 --> 00:03:16,373 Speaker 2: I would not go corgiyet ice cream. Yeah awesome, I. 71 00:03:16,493 --> 00:03:19,773 Speaker 3: Know this looks again. My neighbor said to me, look, 72 00:03:19,893 --> 00:03:21,653 Speaker 3: you can also tune them into eye. She said, I've 73 00:03:21,693 --> 00:03:23,573 Speaker 3: been doing it into ice creams for the kids. And 74 00:03:23,573 --> 00:03:26,773 Speaker 3: she's a fabulous chef, so I trust her impressently. So 75 00:03:26,853 --> 00:03:29,973 Speaker 3: I've been freezing chopped corget. So again, somebody drops me 76 00:03:29,973 --> 00:03:32,413 Speaker 3: off a marrow, I'll go, oh, goody, goody, thanks so much, 77 00:03:32,453 --> 00:03:35,093 Speaker 3: and I chop it all up into little pieces, throw 78 00:03:35,133 --> 00:03:37,973 Speaker 3: it in the freezer, and then when I feel like it, 79 00:03:38,013 --> 00:03:41,213 Speaker 3: I take equal portions of that corget and any sort 80 00:03:41,253 --> 00:03:44,293 Speaker 3: of frozen fruit. And I've done this with raspberries last night, 81 00:03:44,693 --> 00:03:47,173 Speaker 3: mango earlier on in the week, and then you blend 82 00:03:47,213 --> 00:03:50,413 Speaker 3: it up and it just comes out like a smooth gelato. 83 00:03:50,573 --> 00:03:53,733 Speaker 3: It's amazing. What people would normally do with the fresh 84 00:03:53,773 --> 00:03:56,093 Speaker 3: fruit ice creams in a blender is they'll throw a 85 00:03:56,133 --> 00:03:58,773 Speaker 3: banana in there. It's fine, a little bit of extra 86 00:03:58,813 --> 00:04:00,693 Speaker 3: sugar in there, but it's okay. You know, I'm not 87 00:04:00,693 --> 00:04:04,293 Speaker 3: against sugar in that sense, but this is just fantastic 88 00:04:04,333 --> 00:04:06,813 Speaker 3: if you feel like something different in getting some more 89 00:04:06,893 --> 00:04:10,493 Speaker 3: fiber and vechies into you. So again, serve this to 90 00:04:10,533 --> 00:04:12,093 Speaker 3: two people yes today because we had a little bit 91 00:04:12,133 --> 00:04:14,493 Speaker 3: of a photo shoot actually and they were like, oh 92 00:04:14,533 --> 00:04:16,933 Speaker 3: my god, this is amazing, And I said, that has 93 00:04:16,973 --> 00:04:19,293 Speaker 3: got you know, only half of that is the fruit. 94 00:04:19,333 --> 00:04:23,333 Speaker 3: The other half is courgette because surprisingly, Francesca, it doesn't 95 00:04:23,333 --> 00:04:27,013 Speaker 3: really have much flavor, and which is kind of what 96 00:04:27,053 --> 00:04:29,413 Speaker 3: you want in this sense, you know, but it has 97 00:04:29,453 --> 00:04:32,733 Speaker 3: a beautiful creaminess once it's been frozen. You could add 98 00:04:32,773 --> 00:04:34,773 Speaker 3: into that to help you blender out, I often say 99 00:04:34,773 --> 00:04:36,533 Speaker 3: to people, because it doesn't need a bit of a 100 00:04:36,533 --> 00:04:38,053 Speaker 3: help with a stick or something in there. 101 00:04:37,893 --> 00:04:39,053 Speaker 4: To get it all moving around. 102 00:04:39,173 --> 00:04:40,893 Speaker 3: You could add a little bit of coconut milk or 103 00:04:41,013 --> 00:04:45,773 Speaker 3: cream or water or something like that, or even fruit 104 00:04:45,853 --> 00:04:48,253 Speaker 3: juice if you wanted, and any other flavorings that you 105 00:04:48,293 --> 00:04:49,493 Speaker 3: want to go for. 106 00:04:49,613 --> 00:04:50,733 Speaker 4: But it comes out. 107 00:04:50,653 --> 00:04:55,133 Speaker 3: Literally like the like the texture and that sort of 108 00:04:55,213 --> 00:04:57,653 Speaker 3: thing and the flavor of a really good gelato. 109 00:04:57,973 --> 00:04:58,733 Speaker 4: So that's a good ee. 110 00:04:59,133 --> 00:05:00,533 Speaker 3: Then the last thing I've been doing is I've been 111 00:05:00,533 --> 00:05:02,173 Speaker 3: just loading it up into my smoothies. 112 00:05:02,213 --> 00:05:04,733 Speaker 4: And again that is something that I wouldn't normally do. 113 00:05:04,773 --> 00:05:07,013 Speaker 3: I'd usually use a banana or an add cardo for 114 00:05:07,053 --> 00:05:09,573 Speaker 3: that sort of creaminess, but not now. I have got 115 00:05:09,653 --> 00:05:12,493 Speaker 3: enough frozen corgiette to get me almost to next summer. 116 00:05:12,533 --> 00:05:13,613 Speaker 4: I reckon, that's a. 117 00:05:13,613 --> 00:05:16,413 Speaker 2: Really nice It's a really nice way to add the 118 00:05:16,413 --> 00:05:19,093 Speaker 2: green to the smoothie as well, isn't it. Because we 119 00:05:19,133 --> 00:05:21,013 Speaker 2: talk about, you know, having our green smoothies and getting 120 00:05:21,053 --> 00:05:22,973 Speaker 2: the green into the smoothi and things. It's and it's 121 00:05:22,973 --> 00:05:25,213 Speaker 2: just that it doesn't have a strong taste. And the 122 00:05:25,293 --> 00:05:28,333 Speaker 2: key thing too is don't just get your corges, as 123 00:05:28,333 --> 00:05:30,693 Speaker 2: you said, You've got to chop them before you freeze up. 124 00:05:30,693 --> 00:05:32,293 Speaker 2: Don't just grab them from the from the garden. 125 00:05:32,373 --> 00:05:36,373 Speaker 3: And yeah, that's a disaster, isn't it, Because you know 126 00:05:36,453 --> 00:05:38,213 Speaker 3: that's that's a rookie mistake, that one. 127 00:05:38,213 --> 00:05:41,013 Speaker 4: Is freezing the blender. 128 00:05:41,333 --> 00:05:46,133 Speaker 3: Yeah, yeah, but small it's yeah, yeah, exactly me too, 129 00:05:46,173 --> 00:05:47,813 Speaker 3: to be honest, When I first started doing this, I 130 00:05:47,933 --> 00:05:51,133 Speaker 3: was chopping them lazily, quite big, and then I realized 131 00:05:51,173 --> 00:05:53,533 Speaker 3: that was kind of tougher for my blender or food 132 00:05:53,573 --> 00:05:56,533 Speaker 3: processor at the other ends. So yeah, I think these, 133 00:05:56,933 --> 00:05:58,933 Speaker 3: you know, these are my favorite things to do. Now 134 00:05:59,133 --> 00:06:02,173 Speaker 3: with the corgiet, you know, as opposed to as I say, 135 00:06:02,173 --> 00:06:04,773 Speaker 3: I've usually grated it in into cakes or frishes, nothing 136 00:06:04,813 --> 00:06:07,573 Speaker 3: wrong with but these were yeah, just new of using 137 00:06:07,573 --> 00:06:07,973 Speaker 3: them up. 138 00:06:08,013 --> 00:06:10,813 Speaker 2: So there you go, just very quickly, NICKI, I noticed 139 00:06:10,853 --> 00:06:13,093 Speaker 2: as you were reading out those recipes. One minute you 140 00:06:13,093 --> 00:06:16,573 Speaker 2: call corget, the next to marrow. These really good. No, no, 141 00:06:17,053 --> 00:06:19,973 Speaker 2: these if you have got the marrow, I imagine that 142 00:06:20,013 --> 00:06:22,093 Speaker 2: they are fine to freeze and using smoothies and things 143 00:06:22,093 --> 00:06:24,253 Speaker 2: like that. The fact that it's turned into a marrow 144 00:06:24,573 --> 00:06:25,133 Speaker 2: won't matter. 145 00:06:26,533 --> 00:06:29,093 Speaker 3: To be honest, that's a really great question, because I 146 00:06:30,053 --> 00:06:34,533 Speaker 3: am really using the marrows for this cool Most of 147 00:06:34,613 --> 00:06:37,733 Speaker 3: mine are really far too big. They're probably the size. 148 00:06:37,453 --> 00:06:38,693 Speaker 4: Of my forearm. 149 00:06:39,413 --> 00:06:42,013 Speaker 3: Maybe some without the hand, but mostly they're from the 150 00:06:42,053 --> 00:06:44,893 Speaker 3: elbow to the finger tip. That's the ones that people 151 00:06:44,933 --> 00:06:47,733 Speaker 3: are giving me. And so absolutely these are the ones 152 00:06:47,773 --> 00:06:49,373 Speaker 3: I'm using. And as I say, I'm. 153 00:06:49,533 --> 00:06:51,213 Speaker 4: You know, I am previous years. 154 00:06:51,333 --> 00:06:54,293 Speaker 3: I feel terrible when I've you know, wasted time or 155 00:06:54,293 --> 00:06:55,893 Speaker 3: not waste of time, but when I've made pickles out 156 00:06:55,893 --> 00:06:57,573 Speaker 3: of them, said, I've even seen a couple of those 157 00:06:57,613 --> 00:07:01,733 Speaker 3: to the bloody compost. But how embarrassing not anymore. Now, 158 00:07:01,813 --> 00:07:05,333 Speaker 3: I'm just like, great, there's another marrow. Fantastic, chop that 159 00:07:05,413 --> 00:07:07,813 Speaker 3: up and it's in the freezer. So no, pretty much 160 00:07:07,893 --> 00:07:10,013 Speaker 3: marows is. But you could use your couseettes as well. 161 00:07:10,573 --> 00:07:13,893 Speaker 2: Thank you so much, Nikki really appreciate it for those recipes. 162 00:07:13,893 --> 00:07:16,693 Speaker 2: All you have to do is head to NEWSTALKZIB dot 163 00:07:16,733 --> 00:07:19,213 Speaker 2: co dot nz. We've got your cardiet and your marrows 164 00:07:19,293 --> 00:07:22,053 Speaker 2: all sorted. We'll talk next week for more. 165 00:07:22,133 --> 00:07:25,573 Speaker 1: From Saturday Morning with Jack Tame, listen live to Newstalks 166 00:07:25,653 --> 00:07:28,813 Speaker 1: EDB from nine am Saturday, or follow the podcast on 167 00:07:28,893 --> 00:07:29,653 Speaker 1: iHeartRadio