1
00:00:07,173 --> 00:00:10,493
Speaker 1: You're listening to the Saturday Morning with Jack team podcast

2
00:00:10,613 --> 00:00:13,053
Speaker 1: from News Talks at b OH.

3
00:00:13,093 --> 00:00:13,453
Speaker 2: Here you go.

4
00:00:13,533 --> 00:00:15,933
Speaker 3: Auntie Barb's going to be stoked. She's gigging on the

5
00:00:15,973 --> 00:00:18,253
Speaker 3: fan mail this morning. On the text Jack, your aunt

6
00:00:18,293 --> 00:00:21,173
Speaker 3: should be on radio. A perfect newscast to kick off

7
00:00:21,173 --> 00:00:24,093
Speaker 3: the show this morning, says Carol. Thank you, Carol. You

8
00:00:24,093 --> 00:00:25,853
Speaker 3: know what I'm going to do. I'm gonna screenshot that

9
00:00:25,933 --> 00:00:27,573
Speaker 3: how I'm going to send that to Andie Barbe. She's

10
00:00:27,573 --> 00:00:29,373
Speaker 3: going to be delighted. It's going to make her Morning

11
00:00:29,773 --> 00:00:30,653
Speaker 3: ninety ninety two.

12
00:00:30,653 --> 00:00:31,053
Speaker 2: If you want to.

13
00:00:31,013 --> 00:00:33,253
Speaker 3: Flick us a message, I Cook. Nikki Wix is here

14
00:00:33,293 --> 00:00:36,693
Speaker 3: with a perfect winter warmer this morning. Hey Nikki, Hey,

15
00:00:36,733 --> 00:00:37,253
Speaker 3: good morning.

16
00:00:37,333 --> 00:00:39,613
Speaker 2: I just got a question. Is am I now speaking

17
00:00:39,693 --> 00:00:41,493
Speaker 2: to Barb's nephew.

18
00:00:41,653 --> 00:00:50,853
Speaker 4: Are youre we broadcaster Auntie bar Yeah, yeah, yeah, And

19
00:00:50,893 --> 00:00:53,253
Speaker 4: I love her nephews having a crack at the broadcasting

20
00:00:53,333 --> 00:00:53,973
Speaker 4: lark as well.

21
00:00:54,013 --> 00:00:57,493
Speaker 2: But yeah, that's great. Good I'm having a crack at

22
00:00:57,533 --> 00:01:02,293
Speaker 2: year a winter warmer, beautiful one pot dinner Moroccan spiced

23
00:01:02,493 --> 00:01:07,573
Speaker 2: lamb shanks and lentils. I nearly took that and lentils

24
00:01:07,573 --> 00:01:10,173
Speaker 2: out of the title, Jack because some people have just

25
00:01:10,173 --> 00:01:12,413
Speaker 2: got a thing about lentils, but I have come around

26
00:01:12,453 --> 00:01:14,053
Speaker 2: to them in a big way. I just love them.

27
00:01:14,093 --> 00:01:15,693
Speaker 3: I think they're delicious. How could you have a thing

28
00:01:15,733 --> 00:01:18,013
Speaker 3: about lentils. It's such a good way to add richness

29
00:01:18,213 --> 00:01:20,653
Speaker 3: and fiber, richness.

30
00:01:19,893 --> 00:01:23,853
Speaker 2: Fiber and protein, and people find them a little bit

31
00:01:23,893 --> 00:01:26,853
Speaker 2: earthy in the taste. This is a great dish to

32
00:01:26,893 --> 00:01:29,053
Speaker 2: give them a crack because I've got loads of spices

33
00:01:29,533 --> 00:01:32,533
Speaker 2: in here, and you know, spices are also the way

34
00:01:32,573 --> 00:01:36,853
Speaker 2: to a really fantastic dinner jack without spending a fortune spices,

35
00:01:36,893 --> 00:01:39,413
Speaker 2: and I'm talking dried spices here. I'm not talking about

36
00:01:39,453 --> 00:01:41,893
Speaker 2: spending lots of money on the fresh versions of any

37
00:01:41,933 --> 00:01:45,733
Speaker 2: of this. We've got coriander, We've got smoked paprika, which

38
00:01:45,773 --> 00:01:47,733
Speaker 2: you could lose if you wanted of your neat if

39
00:01:47,773 --> 00:01:51,173
Speaker 2: you haven't got all of these cumin. We've got ginger

40
00:01:51,213 --> 00:01:53,053
Speaker 2: in here. We've got cinnamon. Most of us have got

41
00:01:53,093 --> 00:01:55,853
Speaker 2: those in our cupboard. And that just makes this dish

42
00:01:55,893 --> 00:01:59,493
Speaker 2: absolutely Before all we're joinings, we're heating ail in a

43
00:01:59,493 --> 00:02:03,453
Speaker 2: big oven proof pottle pan like a casserole dish something

44
00:02:03,533 --> 00:02:06,013
Speaker 2: like that. Fry some onions off until they're a little

45
00:02:06,013 --> 00:02:08,453
Speaker 2: bit soft. And I've used sort of large onion or

46
00:02:08,453 --> 00:02:11,133
Speaker 2: two smaller ones here, sliced kind of thinly, and it

47
00:02:11,293 --> 00:02:13,973
Speaker 2: adding the spices. And I've got a little quote here,

48
00:02:14,013 --> 00:02:16,893
Speaker 2: and I wish they were my words, they're not. They're

49
00:02:16,933 --> 00:02:19,693
Speaker 2: the words of Sarah Jampol, and she's right of a

50
00:02:19,733 --> 00:02:23,653
Speaker 2: bon appetite, and she says, rale spices are like shy friends.

51
00:02:23,973 --> 00:02:26,493
Speaker 2: It takes a little effort to draw them out of

52
00:02:26,533 --> 00:02:30,413
Speaker 2: their shell to see their true colors. Toasting your spices

53
00:02:30,413 --> 00:02:33,293
Speaker 2: in a dry heat is a good start, a friendly wave,

54
00:02:33,333 --> 00:02:36,573
Speaker 2: if you will. But frying those spices and oil is

55
00:02:36,573 --> 00:02:39,933
Speaker 2: the ultimate icebreaker, and that is very true for these,

56
00:02:40,013 --> 00:02:42,053
Speaker 2: So pop those in your pot and you'll just it

57
00:02:42,053 --> 00:02:44,733
Speaker 2: gets rid of that sort of dusty flavor. Add a

58
00:02:44,733 --> 00:02:47,413
Speaker 2: couple of lamb shanks and there this recipe seruves two,

59
00:02:47,813 --> 00:02:50,853
Speaker 2: So two lamb shanks. You could use shoulder chops if

60
00:02:50,853 --> 00:02:54,493
Speaker 2: you like, for this a little bit cheaper again, one carrot,

61
00:02:54,573 --> 00:02:57,693
Speaker 2: decent sort of sized carrot, just chopped up roughly in there,

62
00:02:57,813 --> 00:03:00,613
Speaker 2: and a little piece of lemon peel as well. Jack

63
00:03:00,653 --> 00:03:03,493
Speaker 2: and I do that in lieu of preserved lemon, which

64
00:03:03,533 --> 00:03:06,693
Speaker 2: is a wonderful Moroccan flavor, great ingredient that get to use.

65
00:03:06,733 --> 00:03:08,933
Speaker 2: It's very complex flavor. But you could just use a

66
00:03:08,973 --> 00:03:10,933
Speaker 2: sort of I don't know, like a half a thumb

67
00:03:11,013 --> 00:03:13,573
Speaker 2: sized piece of lemon peel. Chuck it all in there,

68
00:03:13,733 --> 00:03:15,253
Speaker 2: give it all a bit of a stir, and then

69
00:03:15,293 --> 00:03:18,973
Speaker 2: add in enough water to just about sort of cover

70
00:03:19,013 --> 00:03:21,173
Speaker 2: the shanks. Add in a bit of salt and pepper.

71
00:03:21,453 --> 00:03:22,893
Speaker 2: Bring it all up to a silver just to give

72
00:03:22,893 --> 00:03:25,493
Speaker 2: it a bit of a nudge on the stovetop, and

73
00:03:25,533 --> 00:03:27,933
Speaker 2: then heat and then cook it in your oven at

74
00:03:27,933 --> 00:03:30,373
Speaker 2: one hundred and eighty warms the house all that sort

75
00:03:30,373 --> 00:03:32,053
Speaker 2: of thing. It does need a nice tight lid on

76
00:03:32,093 --> 00:03:35,613
Speaker 2: it for about an hour. Yeah, After an hour, give

77
00:03:35,613 --> 00:03:39,453
Speaker 2: it another stir and add in large orange cumra. You

78
00:03:39,493 --> 00:03:42,133
Speaker 2: could use pumpkin, You could use potato in there, just

79
00:03:42,293 --> 00:03:44,573
Speaker 2: you know, nice big chunks of that. And also half

80
00:03:44,573 --> 00:03:47,893
Speaker 2: a can of drained lentils. They can be pea ones

81
00:03:47,933 --> 00:03:51,653
Speaker 2: which is pu y, or just regular brown lentils, green lentes,

82
00:03:51,693 --> 00:03:55,093
Speaker 2: whatever will work for you. Pop those in, cover it

83
00:03:55,133 --> 00:03:58,293
Speaker 2: again and cook for another sort of another hour, maybe

84
00:03:58,293 --> 00:03:59,813
Speaker 2: an hour and a half. So it's a long slow

85
00:03:59,893 --> 00:04:03,133
Speaker 2: cook the but you want that lamb absolutely falling away

86
00:04:03,133 --> 00:04:06,013
Speaker 2: from the bone. So if you're using shoulder chops, probably

87
00:04:06,053 --> 00:04:08,733
Speaker 2: slightly less time than if you using the shanks. I

88
00:04:08,893 --> 00:04:11,133
Speaker 2: serve them up with some fresh corienne sort of tossed

89
00:04:11,173 --> 00:04:14,133
Speaker 2: over it lovely salad or some crusty bread to soak

90
00:04:14,213 --> 00:04:15,893
Speaker 2: up the juices. You could use, of course course if

91
00:04:15,933 --> 00:04:18,813
Speaker 2: you wanted to stay and with the Moroccan cuisine. But

92
00:04:18,813 --> 00:04:23,093
Speaker 2: it's just really warming and beautiful and you haven't had

93
00:04:23,133 --> 00:04:26,853
Speaker 2: to have loads of fresh ingredients to make this happen.

94
00:04:26,893 --> 00:04:29,173
Speaker 2: Those spices can hang around in your cupboard for a

95
00:04:29,173 --> 00:04:32,373
Speaker 2: good time, So you know all those things and the cupbod,

96
00:04:32,413 --> 00:04:32,853
Speaker 2: wouldn't you.

97
00:04:32,973 --> 00:04:35,853
Speaker 3: Yeah, I mean I just think Komen is like the

98
00:04:36,453 --> 00:04:39,253
Speaker 3: is the absolute stuff that I just check it and

99
00:04:39,293 --> 00:04:42,053
Speaker 3: everything much. It's like a fan, but not as much

100
00:04:42,093 --> 00:04:45,493
Speaker 3: of a fan. And so you know, very occasionally I'll

101
00:04:45,493 --> 00:04:47,453
Speaker 3: just be home for dinner by myself, and I always

102
00:04:47,493 --> 00:04:51,213
Speaker 3: like I'll just do something like fry like a single

103
00:04:51,253 --> 00:04:55,613
Speaker 3: can of chickpeas and like the most ob seen quantity

104
00:04:55,653 --> 00:04:58,853
Speaker 3: of ground cooman you can possibly imagine a little bit

105
00:04:58,893 --> 00:05:01,493
Speaker 3: of like you know, a little bit of garlic in there,

106
00:05:01,573 --> 00:05:03,173
Speaker 3: or quite a bit of garlic in there a little

107
00:05:03,173 --> 00:05:06,613
Speaker 3: bit of you know, maybe coconut milk or something that

108
00:05:06,693 --> 00:05:09,453
Speaker 3: and the way you go. I just think Komen is

109
00:05:09,453 --> 00:05:11,413
Speaker 3: amazing slice.

110
00:05:11,133 --> 00:05:13,813
Speaker 2: Of olive oil, squeeze and juice. If you're not a

111
00:05:13,853 --> 00:05:17,373
Speaker 2: fan of cuman some people find it quite a dusty quality,

112
00:05:17,613 --> 00:05:20,013
Speaker 2: then I would recommend you start with Cuman seeds and

113
00:05:21,653 --> 00:05:24,213
Speaker 2: because they just give you the more concentrated little bits

114
00:05:24,253 --> 00:05:27,613
Speaker 2: of flavor. But yeah, no, this is a beautiful. It

115
00:05:27,693 --> 00:05:29,773
Speaker 2: just saves, you know, It's just it's just a bit

116
00:05:29,813 --> 00:05:33,893
Speaker 2: of a different style than of tomato based, you know, beautiful.

117
00:05:34,093 --> 00:05:36,493
Speaker 3: Very quickly, I was like, I was just thinking to myself,

118
00:05:36,533 --> 00:05:38,653
Speaker 3: where does the name poo you come from? It's it's French,

119
00:05:38,773 --> 00:05:40,213
Speaker 3: I think, but I just google that.

120
00:05:41,293 --> 00:05:43,253
Speaker 2: Yeah, absolutely, so those are French.

121
00:05:43,373 --> 00:05:48,733
Speaker 3: And it's a small distinct volcanic cone in ov Gee

122
00:05:49,413 --> 00:05:51,653
Speaker 3: in France. So there you go, is a small extinct

123
00:05:51,693 --> 00:05:54,053
Speaker 3: volcan So it's like it's like a monga foe, it's

124
00:05:54,053 --> 00:05:57,653
Speaker 3: like Mount Eden, but there you go in in France.

125
00:05:57,773 --> 00:05:58,933
Speaker 3: So there you go, there you go.

126
00:05:59,013 --> 00:06:01,653
Speaker 2: Well that sounds also they're more expensive. They were always

127
00:06:01,653 --> 00:06:05,133
Speaker 2: more expensive, but they're kind of tighter and they're less mushy,

128
00:06:05,293 --> 00:06:09,893
Speaker 2: and I think we say plee, I think pee. Yeah,

129
00:06:09,973 --> 00:06:12,133
Speaker 2: very goodby.

130
00:06:12,013 --> 00:06:13,693
Speaker 3: Thank you so much. We will catch you soon, and

131
00:06:13,733 --> 00:06:16,133
Speaker 3: we'll make sure that amazing sounding recipe is up and

132
00:06:16,173 --> 00:06:18,533
Speaker 3: available on the News Talks. It'd be website so you

133
00:06:18,533 --> 00:06:19,733
Speaker 3: can cook along at home.

134
00:06:20,493 --> 00:06:23,613
Speaker 1: For more from Saturday Morning with Jack Tame. Listen live

135
00:06:23,693 --> 00:06:26,493
Speaker 1: to News Talks it'd be from nine am Saturday, or

136
00:06:26,573 --> 00:06:28,413
Speaker 1: follow the podcast on iHeartRadio