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

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Speaker 1: from Newstalks.

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Speaker 2: EDB tell you all, we've had a disrupted couple of

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Speaker 2: weeks on Saturday mornings on News talk EDB. So a

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Speaker 2: fortnight ago, you probably don't remember this, but the All

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Speaker 2: Blacks were playing, I know, so rude of them to

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Speaker 2: schedule their game at the same time as that show.

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Speaker 2: So that meant that we got bumped for the All Blacks.

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Speaker 2: Can you believe it? Last week at this time, exactly

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Speaker 2: a week ago, I think I was in a room

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Speaker 2: with Prime Minister Christopher Luxen and the Chinese President Jinping

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Speaker 2: in Lima, in Peru, of all places. So that was

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Speaker 2: one of those kind of amazing and slightly unusual experiences

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Speaker 2: that I'm very fortunate to have from time to time

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Speaker 2: in my profession. My impressions of Lima were that it

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Speaker 2: was a really interesting and exciting city. I've never been

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Speaker 2: to Peru before. I've been fortunate to travel through other

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Speaker 2: parts of Latin America quite a bit, through Columbia and

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Speaker 2: through Argentina, through Bolivia, those sorts of places, and the

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Speaker 2: thing about Lima is that it's on the Pacific coast,

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Speaker 2: so immediately there's a little bit of familiarity, you know,

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Speaker 2: when you're looking out over the Pacific, even if you're

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Speaker 2: on the other side, it sort of feels a little

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Speaker 2: bit like home. The food in Lima was incredible. I

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Speaker 2: think we had sevica every single day, Lots of like

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Speaker 2: Lomo saltado, which is this kind of amazing beef dish

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Speaker 2: they serve there, and one of my favorite things. It

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Speaker 2: sounds so simple, but they have this sort of rotisserie

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Speaker 2: chicken that they make in Peru that I don't know.

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Speaker 2: This is something about the chicken that maybe they just

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Speaker 2: have more fat in the chicken or something. It's absolutely delicious.

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Speaker 2: So I had a lot of rotisserie chicken while I

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Speaker 2: was in Peru, and yeah, the cuisine was an absolute highlight.

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Speaker 2: So a real privilege to go there for a few

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Speaker 2: days last week. And I want to return to Peru

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Speaker 2: now because I haven't been up into the Andes. I

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Speaker 2: think that's one of the one of the key things

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Speaker 2: you've got to do if you're traveling there, go up

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Speaker 2: into Cusco, much Upecha, all that kind of stuff. So

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Speaker 2: that's going to be on the bucket list for the

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Speaker 2: time being. Right now, it is twelve minutes two ten

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Speaker 2: on News Talk NB cook Necki Wicks is here with

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Speaker 2: us this morning. Killed her.

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Speaker 3: Oh my mouth is watering listening to all of that.

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Speaker 3: I've not been there either, but I hear the cuisine

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Speaker 3: is absolutely outstanding.

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Speaker 2: Yeah it is. It's because they have they have a

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Speaker 2: real Japanese influence as well. They have the sort of

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Speaker 2: nique cuisine there in Peru, which is sort of a

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Speaker 2: cross Pacific cuisine.

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Speaker 1: I suppose.

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Speaker 2: Yeah, it's yeah, it's amazing.

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Speaker 3: Yeah, it's a strange mix. We have those restaurants in

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Speaker 3: Auckland Azubu that yeah, that cross of Yeah, that's right

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Speaker 3: across between Japanese and Peruvian. And I was like, where

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Speaker 3: did that come from?

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Speaker 2: Well, yeah, we had we had Koui as well, so

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Speaker 2: we had which is guinea pig. And it's one of

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Speaker 2: these things where you go, oh my gosh, if you know.

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Speaker 2: I was like, oh, okay, guinea pig. I remember. Very quickly,

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Speaker 2: we went on this tour with this woman who we're

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Speaker 2: looking at some of the ruins in Lima, and there

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Speaker 2: are a few ruins in Lima. Anyway, she was talking

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Speaker 2: to us and she said, she said, in other countries

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Speaker 2: Koui pet not in Peru and Peru cooy food like yeah,

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Speaker 2: but it was one of these things that it honestly

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Speaker 2: didn't feel like it wasn't a novelty like it was.

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Speaker 2: It felt like a really good yeah, really kind of

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Speaker 2: a nutritious protein. So so yeah, that's fantastic. Anyways, Oh great, Well,

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Speaker 2: look there you go.

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Speaker 3: Lots of news this morning, and I'm so delighted by

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Speaker 3: your news, Jack Well, I mean, congratulations on your awards

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Speaker 3: as well. I mean, what a beautiful, beautiful time for you.

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Speaker 3: It must be like everything's coming together nicely.

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Speaker 2: Wow, and you well deserved. Thank you. Yeah.

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Speaker 3: Yeah, and I have recently fairwelled my dear mum. Yeah,

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Speaker 3: and that's been a big thing for our family. But

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Speaker 3: I loved listening to your news this morning because it

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Speaker 3: made me think about that beautiful cycle of life. And

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Speaker 3: there's nothing that makes me happier than thinking about new

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Speaker 3: life coming in as beautiful other lives come to an end.

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Speaker 3: So I wanted to share this morning one of our

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Speaker 3: one of mom's favorite recipes, which was for stuffed onions

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Speaker 3: baked in a Martoi cream sauce. And I heard your

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Speaker 3: intro and I'm with you on the onions.

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Speaker 2: I mean, is the underrated hero of cooking.

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Speaker 3: Yeah, I love it, and is this recipe is a

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Speaker 3: chance for the onions to really shine. And Mum would

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Speaker 3: make this often, and I suspect now I'll be doing

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Speaker 3: the arduous task this Christmas because it's such a gorgeous

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Speaker 3: dish and my vegetarian sister's adore it and would always say, Mum,

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Speaker 3: can we have the stuffed onions. I want to say

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Speaker 3: to our listeners that the recipe sounds complicated, but it's

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Speaker 3: really simple, and it really is. So I'm going to

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Speaker 3: rush through the recipe now, but obviously they can go online.

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Speaker 3: It's just so delicious. Basically, you've got these leaves of

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Speaker 3: onion and they are stuffed with spinach and silver beet,

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Speaker 3: which is rampant in the gardens and the stores at

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Speaker 3: the moment, Ricotta with some parmesan cheese in there, and

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Speaker 3: then the whole thing jack is doused in this tomato

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Speaker 3: and cream sauce that spiked ever so slightly with cayne,

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Speaker 3: pepper and salt. It's just amazing, and then it's all baked.

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Speaker 3: So look here you go to get the leaves of

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Speaker 3: the onion. You cut the onions with the skin still

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Speaker 3: on from top to bottom, from root to tip, only

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Speaker 3: halfway through through to the heart. And then you put them,

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Speaker 3: you know, boil and then you boil them in some

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Speaker 3: boiling water for twenty to twenty five minutes. And I

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Speaker 3: remember standing beside Mum when I got it to show

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Speaker 3: me this recipe, and I was just like, what, you're

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Speaker 3: not peeling them whatever, you know, and you boil the

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Speaker 3: betweenty to twenty five minutes and they open up a

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Speaker 3: little bit and they soften a little bit, So take

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Speaker 3: them out of the pot, let them call. And while

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Speaker 3: they're doing that, you can sort of par boil your

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Speaker 3: spinach or silver beet or whatever and squeeze all the

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Speaker 3: out of that and make the rest of that stuffing

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Speaker 3: so you can mash the ricotta the eggs. Use two eggs,

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Speaker 3: two seventy five grams of ricotta. I've used about five

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Speaker 3: hundred bout half a kilo of washed spinach and silver beet.

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Speaker 3: That's half a kilo raw, so it's tons, and about

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Speaker 3: fifty to one hundred grams of parmesan cheese, good pinch

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Speaker 3: of maybe oregar, no time marjoram, something like that. Good

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Speaker 3: dose of salt and pepper, and that's your filling. And

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Speaker 3: by the time you've done that, your beautiful onions will

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Speaker 3: have softened. What you then do is take off the skin.

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Speaker 3: You're going to discard that, and then you can really

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Speaker 3: easily jack, it's surprising, separate the layers of the onions

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Speaker 3: so they come away in these beautiful big leaves. And

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Speaker 3: remember we only cut them down one side, so what

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Speaker 3: you're able to do is you'll get about six or

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Speaker 3: seven leaves or layers from each onion. And I just

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Speaker 3: love that metaphor of separating the layers of the heeling

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Speaker 3: back the onion dry and pat them a bit dry.

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Speaker 3: Right in the center. The hearts of those you can

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Speaker 3: chop those fine men, add those to the stuffing. They

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Speaker 3: won't be much used to us because they're too small.

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Speaker 3: But then you place a big spoonful of the stuffing,

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Speaker 3: don't overstuff, and they'll stitch you up later into each

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Speaker 3: one of those onion sections and you sort of roll

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Speaker 3: them up jack and you paste them seamside down in

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Speaker 3: an oven dish that you've buttered, and they'll all fit

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Speaker 3: snugly around. And then simple sauce you pure can of

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Speaker 3: tomatoes four hundred and fifty grams of tomatoes, nice plump tomatoes,

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Speaker 3: two hundred and fifty mils of cream, bit of cayenne

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Speaker 3: pepper in there, and some salt. Pour half of that

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Speaker 3: over your onions, and then just start cooking them. Bake

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Speaker 3: them at one hundred and eighty degrees for about forty

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Speaker 3: five minutes. Spoon over a bit more sauces they're cooking

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Speaker 3: if they look to be drying out, and they are

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Speaker 3: melting and delicious and divine, and you can have them

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Speaker 3: just served with a little salads.

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Speaker 2: They sound beautiful, they really do. They sound incredible, Nikky.

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Speaker 2: Thank you. Look what we'll do is we'll put that

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Speaker 2: recipe of your mom's up on the News TALKSZP website,

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Speaker 2: and thank you so much. I know it's been a

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Speaker 2: really trying a couple of weeks for your family, but

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Speaker 2: we've been thinking of you and we're so glad to

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Speaker 2: have you back. So sorry for your loss.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to News Talks that'd be from nine am Saturday, or

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Speaker 1: follow the podcast on iHeartRadio