1
00:00:07,133 --> 00:00:10,453
Speaker 1: You're listening to the Saturday Morning with Jack Team podcast

2
00:00:10,573 --> 00:00:11,413
Speaker 1: from News Talks.

3
00:00:11,453 --> 00:00:13,973
Speaker 2: That'd be it is time to catch up with our

4
00:00:13,973 --> 00:00:16,733
Speaker 2: cook NICKI works who's here with them very hearty and

5
00:00:16,813 --> 00:00:19,093
Speaker 2: healthy sounding recipes for us this morning, Nikki.

6
00:00:19,333 --> 00:00:22,613
Speaker 1: Yes, good morning. I know. Well, easy soups, I thought,

7
00:00:22,693 --> 00:00:24,493
Speaker 1: and I thought, well, we could probably cram two of them.

8
00:00:24,533 --> 00:00:26,813
Speaker 1: And boy is it the day for it today? It

9
00:00:26,893 --> 00:00:35,413
Speaker 1: is so cold today.

10
00:00:32,053 --> 00:00:32,933
Speaker 2: It's been very chilly.

11
00:00:33,453 --> 00:00:36,533
Speaker 1: We had to get a swimming What did you do it? No,

12
00:00:36,613 --> 00:00:38,853
Speaker 1: not yet, but I will after you. I promise, I promise.

13
00:00:38,933 --> 00:00:40,333
Speaker 2: It's not going to be easy in the ocean.

14
00:00:40,333 --> 00:00:42,933
Speaker 1: It's okay in the ocean. Absolutely in the ocean. You're

15
00:00:42,973 --> 00:00:46,853
Speaker 1: amazing in and out, an amazing. I know, I don't

16
00:00:46,853 --> 00:00:48,853
Speaker 1: want to do it now, but I will. After I

17
00:00:48,893 --> 00:00:49,933
Speaker 1: come out, I'll be so happy.

18
00:00:50,093 --> 00:00:54,253
Speaker 2: And so you have the soup ready to go, all right, so.

19
00:00:54,133 --> 00:00:56,133
Speaker 1: That we can get through both of them. I have

20
00:00:56,213 --> 00:00:59,333
Speaker 1: got a turmeric and ginger chicken broth. So both of

21
00:00:59,373 --> 00:01:01,413
Speaker 1: these soups this week are not the ones that you

22
00:01:01,413 --> 00:01:03,413
Speaker 1: would put a bleak. You put it through a blender

23
00:01:03,613 --> 00:01:06,173
Speaker 1: like you would a pumpkin soup or whatever. They're quite brothy.

24
00:01:06,213 --> 00:01:09,333
Speaker 1: And fantastic. I use a chicken frame for this. I

25
00:01:09,413 --> 00:01:11,573
Speaker 1: buy those boss Stocks. It's not an ad, but I

26
00:01:11,613 --> 00:01:14,453
Speaker 1: buy those boss stocks ones from the supermarket, which are

27
00:01:14,493 --> 00:01:17,453
Speaker 1: two frames actually in a bag, but from your butcher.

28
00:01:17,573 --> 00:01:20,333
Speaker 1: All left over from a roast chicken is a great idea.

29
00:01:20,453 --> 00:01:23,173
Speaker 1: So in a pot, cover the chicken frame or frames

30
00:01:23,293 --> 00:01:27,133
Speaker 1: with water and bring that to a rapid simmer. And

31
00:01:27,173 --> 00:01:31,573
Speaker 1: then sometimes, especially if it's not a pre roasted chickens,

32
00:01:31,653 --> 00:01:33,053
Speaker 1: if you're doing that from raw, you'll get a little

33
00:01:33,053 --> 00:01:34,973
Speaker 1: bit of scum comes on the top side. There's no

34
00:01:35,013 --> 00:01:36,573
Speaker 1: other way to put it. Take that off of the

35
00:01:36,613 --> 00:01:38,213
Speaker 1: slotted spoon. I don't know why I do it. I

36
00:01:38,253 --> 00:01:40,173
Speaker 1: just must have learned it at cooking school or something.

37
00:01:40,453 --> 00:01:43,933
Speaker 1: Makes a nice clear broth, and then you just throw

38
00:01:43,973 --> 00:01:45,493
Speaker 1: all the rest of your ingredients in, which is a

39
00:01:45,573 --> 00:01:48,373
Speaker 1: large onion that you have diced, half a leak, use

40
00:01:48,413 --> 00:01:51,493
Speaker 1: the white and the green bits chopped up, two carrots,

41
00:01:51,533 --> 00:01:54,493
Speaker 1: dice those up nice and small, a decent thumb sized

42
00:01:54,813 --> 00:01:57,053
Speaker 1: piece of ginger, and you're going to use a few

43
00:01:57,133 --> 00:02:00,453
Speaker 1: extra strips to garnish it later too. Forty grams of

44
00:02:00,493 --> 00:02:02,613
Speaker 1: fresh turmeric, and that's sort of in the shops at

45
00:02:02,613 --> 00:02:05,453
Speaker 1: the moment you want to grate that up and all

46
00:02:05,493 --> 00:02:07,933
Speaker 1: you can use one here each tablespoon of dried turmeric

47
00:02:08,133 --> 00:02:10,813
Speaker 1: not quite as good, but there you go, or fifty

48
00:02:10,853 --> 00:02:13,293
Speaker 1: meals of turmeric juice. You can sometimes buy the juice

49
00:02:13,333 --> 00:02:17,533
Speaker 1: and supermarkets to one to two teaspoons of salt, because

50
00:02:17,533 --> 00:02:20,653
Speaker 1: turmeric has a very earthy flavor and you really want

51
00:02:20,693 --> 00:02:22,813
Speaker 1: to make sure that you offset that with a bit

52
00:02:22,813 --> 00:02:25,413
Speaker 1: of salt and a good half to one teaspoon of

53
00:02:25,413 --> 00:02:28,253
Speaker 1: black pepper jack. That really helps our turmeric do. It's

54
00:02:28,293 --> 00:02:32,133
Speaker 1: an anti inflammatory trick. And then just cook all that

55
00:02:32,213 --> 00:02:34,213
Speaker 1: up for about thirty to forty five minutes, take the

56
00:02:34,253 --> 00:02:36,333
Speaker 1: frame out, strip all the meat off it, put the

57
00:02:36,373 --> 00:02:40,053
Speaker 1: meat back in and taste it for seasoning. And it's

58
00:02:40,133 --> 00:02:43,053
Speaker 1: just absolutely beautiful. And I sue that enrolls with a

59
00:02:43,133 --> 00:02:46,813
Speaker 1: little bit more dinger, perhaps some spring onions or chibes

60
00:02:46,933 --> 00:02:50,053
Speaker 1: or coriander to garnish it. So that's number one. Number

61
00:02:50,093 --> 00:02:54,933
Speaker 1: two greens, garlic, lemon, and lentil. My beautiful niece Harriet

62
00:02:54,933 --> 00:02:57,733
Speaker 1: showed me how to cook this. I thought doesn't sound great, love,

63
00:02:57,893 --> 00:03:00,173
Speaker 1: but it was amazing. So what you do is you

64
00:03:00,213 --> 00:03:03,093
Speaker 1: gently fry in a good quarter of a cup of

65
00:03:03,133 --> 00:03:05,853
Speaker 1: olive oil, one large onion that you've chopped up, three

66
00:03:05,893 --> 00:03:09,573
Speaker 1: cloves of garlic, and then four to five big handfuls

67
00:03:09,573 --> 00:03:12,053
Speaker 1: of chopped charred go in there. Once those garlic and

68
00:03:12,093 --> 00:03:14,453
Speaker 1: onions have softened up, you can use charred spinach or

69
00:03:14,493 --> 00:03:17,613
Speaker 1: silver beet and just char them a little bit, which

70
00:03:17,653 --> 00:03:20,693
Speaker 1: gives it a lovely smoky flavor. Add a four hundred

71
00:03:20,773 --> 00:03:25,093
Speaker 1: gram can of drained brown lentils, pour over about a

72
00:03:25,133 --> 00:03:27,613
Speaker 1: liter of water, don't even need to use stock. Add

73
00:03:27,613 --> 00:03:29,493
Speaker 1: a good amount of salt and pepper. So I use

74
00:03:29,573 --> 00:03:32,253
Speaker 1: one good teaspoon of sea salt, but quart of a

75
00:03:32,293 --> 00:03:36,853
Speaker 1: teaspoon of pepper, and then squeeze in lemon juice. This

76
00:03:36,893 --> 00:03:39,493
Speaker 1: is the kicker juice, from one to two nice big

77
00:03:39,573 --> 00:03:43,693
Speaker 1: juicy lemons. And I've usually got some frozen fetter hanging around,

78
00:03:43,893 --> 00:03:46,813
Speaker 1: so when I serve it, I microplane or finally grate

79
00:03:47,173 --> 00:03:50,093
Speaker 1: some of that frozen fetter on top. It's the most

80
00:03:50,093 --> 00:03:53,253
Speaker 1: beautiful soup and it's ready in no time. It's really fantastic.

81
00:03:53,533 --> 00:03:55,413
Speaker 1: It's really just as long as the whole thing comes

82
00:03:55,413 --> 00:03:58,573
Speaker 1: to a simmer. Yeah, it's beautiful, absolutely gorgeous. So two

83
00:03:58,653 --> 00:04:00,653
Speaker 1: great soups for us to have delicious soups.

84
00:04:00,853 --> 00:04:03,013
Speaker 2: And the key is, of course, a nice bit of

85
00:04:03,053 --> 00:04:10,053
Speaker 2: crusty breads. Well, I would usually say, butter well.

86
00:04:14,253 --> 00:04:16,613
Speaker 1: I mean, yeah, you need to use it on toast.

87
00:04:16,653 --> 00:04:18,693
Speaker 1: I mean, that's the thing. Save it for the toast people.

88
00:04:18,733 --> 00:04:20,933
Speaker 1: But yeah, and look, you're saving on your power bell

89
00:04:21,013 --> 00:04:23,573
Speaker 1: because I tell you what, soup warms you up from

90
00:04:23,613 --> 00:04:26,853
Speaker 1: the inside every single time. So these nice brothy ones,

91
00:04:27,013 --> 00:04:28,813
Speaker 1: they don't take long to cook, so you're not using

92
00:04:28,853 --> 00:04:31,613
Speaker 1: much electricity having them on the stove for hours and

93
00:04:31,653 --> 00:04:33,853
Speaker 1: hours and hours like a pe and ham soup or whatever.

94
00:04:34,133 --> 00:04:37,813
Speaker 1: They're quick, they're beautiful, and they're super nourishing and great. Yeah.

95
00:04:37,853 --> 00:04:39,933
Speaker 2: So when you say you have a swim every day,

96
00:04:40,053 --> 00:04:41,773
Speaker 2: you go out your port, white cuttle, So you go

97
00:04:41,853 --> 00:04:44,173
Speaker 2: out into the surf, you put your head under.

98
00:04:44,453 --> 00:04:46,013
Speaker 1: Oh yeah, oh yeah, God, put your head into it.

99
00:04:46,093 --> 00:04:48,413
Speaker 1: I go under three waves at least.

100
00:04:48,373 --> 00:04:49,733
Speaker 2: Right, Okay, that's the routine.

101
00:04:49,733 --> 00:04:52,333
Speaker 1: Three waves, And that's the routine. And look, I'm a

102
00:04:52,413 --> 00:04:55,213
Speaker 1: year round swimmer. I don't say every day because sometimes

103
00:04:55,213 --> 00:04:58,253
Speaker 1: it's just a bit prohibitive down here. But and all

104
00:04:58,333 --> 00:05:00,213
Speaker 1: I think when I come, when I go in, I

105
00:05:00,293 --> 00:05:03,413
Speaker 1: just think I'm stupid and I'm not enjoying myself. As

106
00:05:03,413 --> 00:05:05,933
Speaker 1: soon as I come out, I feel sorry for everyone

107
00:05:05,933 --> 00:05:07,373
Speaker 1: else who's waiting for summer.

108
00:05:07,853 --> 00:05:10,573
Speaker 2: Just yeah, well, I'd someone who say to me once

109
00:05:11,053 --> 00:05:13,093
Speaker 2: I went from the midwinter swim months and someone said

110
00:05:13,093 --> 00:05:15,293
Speaker 2: to me, was does it every day? And they said,

111
00:05:15,293 --> 00:05:16,973
Speaker 2: every day you don't swim in the ocean is another

112
00:05:17,013 --> 00:05:19,053
Speaker 2: day you don't swim the ocean before you die. And

113
00:05:19,093 --> 00:05:20,373
Speaker 2: I was like, yeah, that's what I like that.

114
00:05:20,853 --> 00:05:23,133
Speaker 1: It really is, because you know, when the summer comes,

115
00:05:23,173 --> 00:05:26,973
Speaker 1: everyone goes on exactly. Yeah, I don't feel I enjoyment

116
00:05:26,973 --> 00:05:28,293
Speaker 1: when you're swimming. So then you got a bit of

117
00:05:28,333 --> 00:05:28,693
Speaker 1: go for one.

118
00:05:28,693 --> 00:05:30,813
Speaker 2: Now, yeah you go do it all right, Thank you

119
00:05:30,853 --> 00:05:34,373
Speaker 2: so much. Those delicious sounding risks for Nikki's two soaps

120
00:05:34,373 --> 00:05:36,373
Speaker 2: will be up and available on the News Talks. He'd

121
00:05:36,533 --> 00:05:39,853
Speaker 2: website for more from Saturday Morning with Jack Tame.

122
00:05:40,053 --> 00:05:43,213
Speaker 1: Listen live to news Talks he'd be from nine am Saturday,

123
00:05:43,493 --> 00:05:45,493
Speaker 1: or follow the podcast on iHeartRadio