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 --> 00:00:11,933 Speaker 1: from News Talks AB. 3 00:00:12,933 --> 00:00:16,453 Speaker 2: Thirteen minutes to ten on your Saturday morning. Nicki Wix 4 00:00:16,573 --> 00:00:18,533 Speaker 2: is our cook and she's with us this morning morning. 5 00:00:19,533 --> 00:00:20,453 Speaker 3: Yes, good morning. 6 00:00:20,613 --> 00:00:20,853 Speaker 2: Check. 7 00:00:21,093 --> 00:00:23,813 Speaker 4: So rappers have you had them before? 8 00:00:25,013 --> 00:00:25,533 Speaker 3: I love it? 9 00:00:26,133 --> 00:00:27,613 Speaker 4: You love a little chicky, a little repper. 10 00:00:27,653 --> 00:00:29,653 Speaker 2: I had a surprise a repper for dinner last night, 11 00:00:29,693 --> 00:00:31,893 Speaker 2: which was where did you get that? So it was 12 00:00:31,933 --> 00:00:35,733 Speaker 2: that I just was basically I was going to David Sadaris, right, 13 00:00:36,133 --> 00:00:41,693 Speaker 2: David Sadaris, the amazing what you were there last night? 14 00:00:43,693 --> 00:00:45,453 Speaker 2: I felt like, honestly, I felt like I knew half 15 00:00:45,493 --> 00:00:47,733 Speaker 2: the audience. I'm surprised we didn't bump into each other. 16 00:00:47,773 --> 00:00:50,773 Speaker 3: I'm surprised we didn't know. Anyway, our listeners are going 17 00:00:50,813 --> 00:00:51,733 Speaker 3: to get so bored with us. 18 00:00:51,813 --> 00:00:53,853 Speaker 2: Okay, yeah, well I'm gona talk about it, tell them 19 00:00:53,893 --> 00:00:56,693 Speaker 2: about David David Sadaris a little bit later in the show. 20 00:00:57,533 --> 00:01:00,373 Speaker 2: So before I went to David Sadars, obviously my my 21 00:01:00,973 --> 00:01:02,973 Speaker 2: one of a wife, Marv is thirty eight weeks pregnant, 22 00:01:03,013 --> 00:01:05,613 Speaker 2: so getting in dinner early was of an absolute focus, 23 00:01:05,813 --> 00:01:08,813 Speaker 2: and I thought we'll go to Tanuki's cave the legendary 24 00:01:08,893 --> 00:01:09,653 Speaker 2: where I was. 25 00:01:09,893 --> 00:01:12,013 Speaker 4: Of course you will well because you got in before us. 26 00:01:12,093 --> 00:01:14,373 Speaker 2: We couldn't get a seat at Tanuki's cave, so and 27 00:01:14,413 --> 00:01:17,053 Speaker 2: step and went outside. We're at Altier Square. They were 28 00:01:17,053 --> 00:01:20,493 Speaker 2: having the Auckland. They were kicking off the Orkland Latin Fiesta. 29 00:01:20,693 --> 00:01:25,413 Speaker 2: So I ended up having a delicious South American. There's 30 00:01:25,413 --> 00:01:27,613 Speaker 2: always a debate whether it was the Venezuelans or the 31 00:01:27,653 --> 00:01:30,293 Speaker 2: Colombian who invented a rappers, but sort of the national 32 00:01:30,333 --> 00:01:30,933 Speaker 2: food of both. 33 00:01:31,133 --> 00:01:32,813 Speaker 4: So I had a a rapper with. 34 00:01:32,813 --> 00:01:37,493 Speaker 2: Pulled pork, plum sauce and halloomi last night, which was amazing, 35 00:01:37,573 --> 00:01:39,373 Speaker 2: and it was about the size of a baby, to 36 00:01:39,373 --> 00:01:39,813 Speaker 2: be honest. 37 00:01:39,853 --> 00:01:42,133 Speaker 4: So my wife and us sort of looked really similar afterwards. 38 00:01:42,213 --> 00:01:45,853 Speaker 5: Yeah, so I used to go to Conch before they 39 00:01:45,853 --> 00:01:47,613 Speaker 5: closed down. It was the only other place that I 40 00:01:47,693 --> 00:01:50,693 Speaker 5: knew that did because so for our listeners, so they 41 00:01:50,813 --> 00:01:52,733 Speaker 5: are are they father beans? 42 00:01:53,093 --> 00:01:56,333 Speaker 4: No? I think it's corn. Oh you mean that goes 43 00:01:56,333 --> 00:01:59,173 Speaker 4: in them? Huh yeah, that goes yeah, yeah, yeah, could 44 00:01:59,213 --> 00:02:01,173 Speaker 4: well be father beans. Mine was. 45 00:02:01,333 --> 00:02:03,413 Speaker 5: It's kind of and it's kind of like I always 46 00:02:03,453 --> 00:02:06,213 Speaker 5: described them. It's kind of like a corn English muffin. 47 00:02:06,693 --> 00:02:08,773 Speaker 4: Yes, Yeah, that's actually the word. Thinking about it a 48 00:02:08,813 --> 00:02:09,653 Speaker 4: little bit, like you. 49 00:02:09,613 --> 00:02:11,533 Speaker 5: Know, if you can imagine it made out of corn 50 00:02:11,613 --> 00:02:15,013 Speaker 5: or polenta and so that they sort of heavy, the 51 00:02:15,133 --> 00:02:17,093 Speaker 5: quite stodgy, but then you mix it, you know, you 52 00:02:17,093 --> 00:02:19,333 Speaker 5: can fill them with all sorts of wonderful ingredients. 53 00:02:19,333 --> 00:02:19,893 Speaker 3: I love them. 54 00:02:19,933 --> 00:02:21,333 Speaker 4: They're fanjastic anyway. 55 00:02:21,373 --> 00:02:23,373 Speaker 3: Yeah, and we're talking about that because of bean salad. 56 00:02:23,613 --> 00:02:24,693 Speaker 4: Oh yeah, got nice. 57 00:02:24,773 --> 00:02:26,773 Speaker 2: I'm glad that you thought of a transition, because I 58 00:02:26,813 --> 00:02:29,573 Speaker 2: was just going to say, well, yeah, you've got a 59 00:02:29,613 --> 00:02:32,053 Speaker 2: delicious salad recipe for us, because it is sort of 60 00:02:32,093 --> 00:02:34,013 Speaker 2: barbecue season at the moment, especially over the. 61 00:02:33,933 --> 00:02:36,053 Speaker 4: Next few weekends. I think, so, yeah, why are we 62 00:02:36,133 --> 00:02:37,333 Speaker 4: ripping around the country? 63 00:02:37,493 --> 00:02:39,413 Speaker 3: People around the country got long weekends and we're all 64 00:02:39,453 --> 00:02:42,493 Speaker 3: still barbecuing. Like, man, what I love about this? Really? 65 00:02:42,573 --> 00:02:46,813 Speaker 5: I mean, it's your quintessential Kiwi bean salad. I don't 66 00:02:46,813 --> 00:02:48,813 Speaker 5: think I've barely changed it at. 67 00:02:48,733 --> 00:02:49,653 Speaker 3: All over the years. 68 00:02:49,693 --> 00:02:53,533 Speaker 5: I think it's just so great for convenience sake, Jack, 69 00:02:53,573 --> 00:02:57,893 Speaker 5: you could definitely use canned beans. But I've got to 70 00:02:57,893 --> 00:02:59,853 Speaker 5: tell you, if you go and buy a selection of 71 00:02:59,933 --> 00:03:02,533 Speaker 5: dried beans from your local bolt store or wherever you 72 00:03:02,573 --> 00:03:05,013 Speaker 5: get your dried beans from and soak them and cook 73 00:03:05,093 --> 00:03:05,413 Speaker 5: them up. 74 00:03:05,413 --> 00:03:06,333 Speaker 3: It's going to be better. 75 00:03:06,693 --> 00:03:10,373 Speaker 5: They've just got more what I say, gritted determination about them. 76 00:03:10,373 --> 00:03:13,413 Speaker 5: They've got more bite to them. The canned ones are fine, 77 00:03:13,413 --> 00:03:16,013 Speaker 5: but they can be a little bit mushy. So anyway, 78 00:03:16,053 --> 00:03:17,053 Speaker 5: this is a great one. 79 00:03:16,893 --> 00:03:18,893 Speaker 3: Also because lots of us have got. 80 00:03:18,773 --> 00:03:22,333 Speaker 5: Tons of green beans or purple beans, runner beans coming 81 00:03:22,333 --> 00:03:22,693 Speaker 5: out of. 82 00:03:22,653 --> 00:03:25,493 Speaker 3: The garden as well. So look, I take one cup 83 00:03:25,573 --> 00:03:27,493 Speaker 3: of sliced green beans, lightly cook. 84 00:03:27,573 --> 00:03:30,573 Speaker 5: I just sort of shot them into not little bits, 85 00:03:30,573 --> 00:03:32,333 Speaker 5: but sort of two or three centimeter. 86 00:03:31,933 --> 00:03:34,893 Speaker 3: Slices, and I pour boiling water over them. 87 00:03:34,973 --> 00:03:37,253 Speaker 5: Jack, because if you boil them and forget about them, 88 00:03:37,253 --> 00:03:39,773 Speaker 5: they go that beautiful gray color. If you just tip 89 00:03:39,813 --> 00:03:42,933 Speaker 5: boiling water over them, maybe drain it and do it twice, 90 00:03:43,333 --> 00:03:45,213 Speaker 5: and you just leave them to sit in that, then 91 00:03:45,253 --> 00:03:47,613 Speaker 5: actually you just get the beautiful crunch. 92 00:03:47,933 --> 00:03:50,053 Speaker 3: But they are still a little bit cooked, which is great. 93 00:03:50,453 --> 00:03:52,373 Speaker 3: Now the dressing. You want to simmer this in a 94 00:03:52,413 --> 00:03:54,773 Speaker 3: little pot three quarters of a cup of sugar. Mm 95 00:03:55,013 --> 00:03:56,213 Speaker 3: I know that's a lot of sugar. 96 00:03:56,413 --> 00:03:59,373 Speaker 5: And I say in my recipe, this recipe was in 97 00:03:59,413 --> 00:04:02,173 Speaker 5: my latest book and More from a Quiet Kitchen, I 98 00:04:02,213 --> 00:04:04,813 Speaker 5: say any will do. I use white sugar, and look 99 00:04:04,853 --> 00:04:07,813 Speaker 5: at that one cup of side of vinegum and a 100 00:04:07,893 --> 00:04:10,053 Speaker 5: quarter of a cup of olive wool, and you kind 101 00:04:10,093 --> 00:04:12,853 Speaker 5: of simmer all of that together until the sugar is dissolved. 102 00:04:13,053 --> 00:04:15,253 Speaker 5: Set that aside, and that's going to call the rest 103 00:04:15,253 --> 00:04:18,093 Speaker 5: of our salad ingredients. We've got a cup of those 104 00:04:18,133 --> 00:04:21,213 Speaker 5: sliced beans. We've got three to four cups of soaked All. 105 00:04:21,133 --> 00:04:24,813 Speaker 3: The canned beans you can use, kidney beans, black beans, billotti, 106 00:04:25,373 --> 00:04:27,893 Speaker 3: any of those. All of those. Just make sure if 107 00:04:27,933 --> 00:04:30,173 Speaker 3: they're the canned ones, that you've drained them quite well. 108 00:04:30,453 --> 00:04:32,693 Speaker 3: Half a red of half a red onion. You can 109 00:04:32,733 --> 00:04:36,773 Speaker 3: slice that really thinly. If you don't like raw onion, 110 00:04:36,893 --> 00:04:40,813 Speaker 3: I recommend slicing it or dicing it and then chucking 111 00:04:40,853 --> 00:04:42,973 Speaker 3: it in a little bowl of water with some lemon 112 00:04:43,053 --> 00:04:43,733 Speaker 3: juice in it. 113 00:04:43,733 --> 00:04:45,533 Speaker 5: It'll take a little bit of the sting out of 114 00:04:45,533 --> 00:04:48,493 Speaker 5: it for you if you're not really a huge raw 115 00:04:48,533 --> 00:04:50,573 Speaker 5: onion fan. But I do recommend you still use it 116 00:04:50,613 --> 00:04:53,293 Speaker 5: in the salad. A cup of diced red green or 117 00:04:53,373 --> 00:04:56,773 Speaker 5: yellow capsicum, again in season at the moment, which is great. 118 00:04:57,013 --> 00:05:00,933 Speaker 5: Half a cup of diced cucumber again fantastic because it's 119 00:05:00,933 --> 00:05:03,773 Speaker 5: in season. Half a teaspoon of salt or more, you'll 120 00:05:03,773 --> 00:05:06,053 Speaker 5: do that to taste later on quart of a teaspoon 121 00:05:06,933 --> 00:05:10,213 Speaker 5: of ground black paper, and I like a small handful 122 00:05:10,213 --> 00:05:14,053 Speaker 5: of kind of parsley through that. So toss the salad, 123 00:05:14,253 --> 00:05:16,373 Speaker 5: you know, all together with the dressing. And there's loads 124 00:05:16,373 --> 00:05:18,653 Speaker 5: of dressing in this. And the reason for that is 125 00:05:18,693 --> 00:05:21,893 Speaker 5: I then store this in a container and I'll feast 126 00:05:21,933 --> 00:05:22,693 Speaker 5: on it throughout the. 127 00:05:22,653 --> 00:05:24,573 Speaker 3: Week or take it to these places if. 128 00:05:24,493 --> 00:05:26,733 Speaker 5: I'm going there, and you can keep adding to it 129 00:05:26,773 --> 00:05:29,173 Speaker 5: so as those beans keep coming out of that garden, 130 00:05:29,973 --> 00:05:32,573 Speaker 5: you know, the the green beans, or as the capsicums 131 00:05:32,573 --> 00:05:34,213 Speaker 5: coming out of the garden or some you know, you've 132 00:05:34,253 --> 00:05:36,613 Speaker 5: got another one, you can just keep adding to it, 133 00:05:36,653 --> 00:05:38,213 Speaker 5: and the dressing will kind of keep. 134 00:05:38,013 --> 00:05:40,453 Speaker 3: It all fresh. And it's really good for a week, 135 00:05:40,813 --> 00:05:43,893 Speaker 3: maybe even a little bit longer. And I just love it. 136 00:05:43,893 --> 00:05:46,373 Speaker 3: It goes with absolutely. 137 00:05:45,573 --> 00:05:48,973 Speaker 4: Everything, certainly does. Yeah, that sounds fantastic. That's nice. 138 00:05:49,093 --> 00:05:51,893 Speaker 2: I reckon you have to go raw onion, even if 139 00:05:51,893 --> 00:05:52,613 Speaker 2: it's a little bit. 140 00:05:52,893 --> 00:05:55,293 Speaker 4: You know, yeah, I think so you just want that bite, 141 00:05:55,373 --> 00:05:56,093 Speaker 4: You just want that. 142 00:05:56,013 --> 00:05:58,853 Speaker 5: Passion, you think, Yeah, And I'm and as I said, 143 00:05:58,853 --> 00:06:01,973 Speaker 5: I'm not a big raw onion fan, but I'll. 144 00:06:01,813 --> 00:06:04,573 Speaker 3: Always do the little soaky soaky thing and it's great. 145 00:06:04,733 --> 00:06:06,373 Speaker 5: It just works a treat with a little bit less 146 00:06:06,453 --> 00:06:08,533 Speaker 5: and it still tastes like wonder but it's just taken 147 00:06:08,573 --> 00:06:09,893 Speaker 5: a little bit of that burnout. 148 00:06:10,133 --> 00:06:13,253 Speaker 3: Sometimes that can repeat on people. I think you start 149 00:06:13,293 --> 00:06:16,613 Speaker 3: saying that at a suta day. Yes, starts repeating on me. 150 00:06:17,013 --> 00:06:18,173 Speaker 5: I've never enjoyed that. 151 00:06:18,973 --> 00:06:21,653 Speaker 3: Date saying that to me. Once I do something I 152 00:06:21,773 --> 00:06:23,613 Speaker 3: might repeat on me. I was like, it's not a 153 00:06:23,653 --> 00:06:24,093 Speaker 3: great line. 154 00:06:24,173 --> 00:06:26,533 Speaker 4: I sting out of the romance a little bit of it. 155 00:06:26,733 --> 00:06:32,093 Speaker 2: Yeah, you wouldn't hear that Nicole Kidman Baby Girl six 156 00:06:32,173 --> 00:06:33,413 Speaker 2: years thrilla, No. 157 00:06:33,613 --> 00:06:34,653 Speaker 3: I don't think you would. 158 00:06:34,693 --> 00:06:34,733 Speaker 1: Not. 159 00:06:35,453 --> 00:06:36,173 Speaker 4: Thank you so much. 160 00:06:36,373 --> 00:06:40,933 Speaker 2: Taking into Will Ferrell exactly exactly that recape. 161 00:06:41,013 --> 00:06:42,373 Speaker 4: Will of course be on the News Talks. 162 00:06:42,413 --> 00:06:46,213 Speaker 1: He'd be website for more from Saturday Morning with Jack Tame. 163 00:06:46,413 --> 00:06:49,613 Speaker 1: Listen live to News Talks he'd be from nine am Saturday, 164 00:06:49,853 --> 00:06:51,893 Speaker 1: or follow the podcast on iHeartRadio.