1 00:00:00,040 --> 00:00:02,279 Speaker 1: What do you think is an underrated dish? 2 00:00:03,120 --> 00:00:04,640 Speaker 2: Well, I mean there was a there was a there 3 00:00:04,680 --> 00:00:06,560 Speaker 2: was a dish that was very famous in the nineties 4 00:00:06,640 --> 00:00:08,840 Speaker 2: that was was quite underrated. 5 00:00:09,320 --> 00:00:12,120 Speaker 1: With some father beans and a nice. 6 00:00:12,039 --> 00:00:18,880 Speaker 2: Kyndy delicious and delicious. 7 00:00:20,520 --> 00:00:26,520 Speaker 3: You were going to say, no chicken a la king, no. 8 00:00:24,760 --> 00:00:28,960 Speaker 1: No liver, father beans. I think that. 9 00:00:28,960 --> 00:00:35,960 Speaker 3: A really perfectly poached egg can be underrated. It's very 10 00:00:36,000 --> 00:00:36,720 Speaker 3: hard to get that. 11 00:00:37,080 --> 00:00:37,720 Speaker 2: You've got to get that. 12 00:00:37,800 --> 00:00:39,680 Speaker 1: You've got to get the whirlpool. 13 00:00:39,120 --> 00:00:42,640 Speaker 3: Going in and I don't know, you add some some 14 00:00:42,840 --> 00:00:45,680 Speaker 3: vinegar or what are you gotta have the eggs room temperature, 15 00:00:45,720 --> 00:00:48,840 Speaker 3: and you've got to put it in a little something 16 00:00:48,880 --> 00:00:51,240 Speaker 3: something to put it into there. And it's all very 17 00:00:51,800 --> 00:00:52,440 Speaker 3: hard to rat. 18 00:00:52,479 --> 00:00:55,360 Speaker 2: It's a bit of work. Sally, eggs and an omelet 19 00:00:55,400 --> 00:00:56,000 Speaker 2: and that's it. 20 00:00:55,920 --> 00:00:56,959 Speaker 1: Sally and forest al. 21 00:00:57,080 --> 00:00:59,600 Speaker 3: What's your underrated dish? 22 00:00:59,640 --> 00:01:03,120 Speaker 4: Well? And a chicken pasta? And it's so simple, but 23 00:01:03,160 --> 00:01:04,720 Speaker 4: it's absolutely delicious. 24 00:01:04,760 --> 00:01:08,600 Speaker 1: All right, I've got my hat and ready. 25 00:01:07,959 --> 00:01:11,960 Speaker 4: Peppered peppered chicken pasta. Just use some chicken breastpilets or 26 00:01:12,000 --> 00:01:19,640 Speaker 4: even thigh is nice, Pepperoni, sausage, cattikins, green or red. 27 00:01:19,640 --> 00:01:29,399 Speaker 4: It doesn't matter. Green peppercorn, that's the I the green 28 00:01:29,440 --> 00:01:32,200 Speaker 4: ones in the can or the little that you get, 29 00:01:32,280 --> 00:01:37,080 Speaker 4: so they're actually not hard, but they do give you 30 00:01:37,080 --> 00:01:40,920 Speaker 4: a crunch. But of white wine, of course, can't forget that. 31 00:01:42,520 --> 00:01:47,840 Speaker 4: And some cream just yummy. And I just happen to you. 32 00:01:50,120 --> 00:01:54,200 Speaker 4: I use sort of parta that you buy in the 33 00:01:54,240 --> 00:01:56,360 Speaker 4: shop these days. But the fresh pasta, if you make 34 00:01:56,400 --> 00:01:59,960 Speaker 4: it yourself, is just yummy. 35 00:02:00,560 --> 00:02:00,760 Speaker 3: You know. 36 00:02:00,840 --> 00:02:03,240 Speaker 1: I bought a pasta maker. I made it once. 37 00:02:03,600 --> 00:02:05,400 Speaker 3: I had you know, I had spaghetti hagging all over 38 00:02:05,480 --> 00:02:09,480 Speaker 3: the kitchen, off the hag things, and then it went 39 00:02:09,560 --> 00:02:10,520 Speaker 3: to the back of the cupboard. 40 00:02:10,560 --> 00:02:11,960 Speaker 1: And I've never done anything. 41 00:02:13,000 --> 00:02:15,280 Speaker 2: You can buy you can buy good fresh past I 42 00:02:15,400 --> 00:02:16,240 Speaker 2: can you can go. 43 00:02:16,320 --> 00:02:20,000 Speaker 1: That one exactly? Yes, why I do that at home? 44 00:02:20,560 --> 00:02:21,320 Speaker 1: Thank you, Sally. 45 00:02:21,400 --> 00:02:24,079 Speaker 2: That sounds delicious, Thank you, Sally. Yeah, I reckon you 46 00:02:24,160 --> 00:02:25,600 Speaker 2: might need a good walk after that. 47 00:02:25,560 --> 00:02:27,960 Speaker 1: Though, do you think, oh, you know, is it the 48 00:02:28,000 --> 00:02:28,800 Speaker 1: cree and everything? 49 00:02:29,280 --> 00:02:30,960 Speaker 2: You know, I don't have too big a serve and 50 00:02:31,000 --> 00:02:33,520 Speaker 2: maybe not just a nice walk afterwards. Imagine how good 51 00:02:33,560 --> 00:02:36,480 Speaker 2: it would taste with the you know, with the powering 52 00:02:36,520 --> 00:02:38,960 Speaker 2: up your kitchen twenty thousand dollars they would take it 53 00:02:38,960 --> 00:02:40,639 Speaker 2: to the next take it to the next level. 54 00:02:40,680 --> 00:02:42,680 Speaker 3: I reckon can I in terms of you know the 55 00:02:42,760 --> 00:02:45,239 Speaker 3: easy like talk about apricot chicken. 56 00:02:45,280 --> 00:02:46,720 Speaker 1: It's like three ingredients. 57 00:02:46,960 --> 00:02:49,320 Speaker 3: Liz and Jundanna's given us a great one on the text, 58 00:02:49,760 --> 00:02:53,799 Speaker 3: it's honey baked chicken. And she said, it's very simple. 59 00:02:53,840 --> 00:02:56,720 Speaker 3: You mix honey, French onion soup. French onion soup is 60 00:02:56,720 --> 00:02:57,359 Speaker 3: the key here. 61 00:02:57,480 --> 00:02:59,840 Speaker 1: And white wine and pour it over the chicken and 62 00:03:00,160 --> 00:03:00,640 Speaker 1: for an hour. 63 00:03:01,200 --> 00:03:01,480 Speaker 2: Nice. 64 00:03:01,919 --> 00:03:02,960 Speaker 1: That sounds delicious. 65 00:03:03,160 --> 00:03:05,040 Speaker 2: That's the thing. You've just got to keep one of 66 00:03:05,040 --> 00:03:07,480 Speaker 2: those sachets or a few of those sachets of the 67 00:03:07,520 --> 00:03:08,040 Speaker 2: French onion. 68 00:03:08,080 --> 00:03:10,560 Speaker 1: So keep it in the pantry all the time. Take 69 00:03:10,600 --> 00:03:11,239 Speaker 1: you so far. 70 00:03:11,600 --> 00:03:14,880 Speaker 2: It's you know, you'll find it in any doomsday preppers 71 00:03:15,480 --> 00:03:17,960 Speaker 2: because it lasts, and it lasts, and it's always there 72 00:03:17,960 --> 00:03:19,120 Speaker 2: when you absolutely need it. 73 00:03:19,200 --> 00:03:19,359 Speaker 3: Well. 74 00:03:19,400 --> 00:03:23,480 Speaker 1: I love the sound of both of those. Yeah chicken things. Yeah. 75 00:03:23,520 --> 00:03:28,000 Speaker 3: Marissa on the text says, roast brown potatoes with the 76 00:03:28,040 --> 00:03:28,920 Speaker 3: red wine gravy. 77 00:03:29,240 --> 00:03:32,560 Speaker 2: Hmm, not too bad. The red wine bits. 78 00:03:32,560 --> 00:03:34,920 Speaker 1: Like the red wine gravy. Bitter paul in ginle up. 79 00:03:34,960 --> 00:03:38,640 Speaker 3: What gets your vote for the most underrated dish? 80 00:03:38,720 --> 00:03:40,680 Speaker 5: It has to be shepherd's pie, I think. 81 00:03:41,200 --> 00:03:43,800 Speaker 2: Well a good one, yeah, absolutely. 82 00:03:43,240 --> 00:03:47,320 Speaker 5: Yeah the winters winter's coming to and most good pumps 83 00:03:47,400 --> 00:03:51,000 Speaker 5: have it as well. And it's got the right gravy, 84 00:03:51,080 --> 00:03:53,600 Speaker 5: the right vegetables, and the right pastry with the right 85 00:03:53,680 --> 00:04:00,400 Speaker 5: cheese and potato. It's perfect pastry. Oh yeah, okay like that. 86 00:04:00,520 --> 00:04:02,040 Speaker 2: Yeah, no, I've got to have it. 87 00:04:03,080 --> 00:04:06,720 Speaker 5: Yeah, not the not like the stone pastry, to be 88 00:04:06,880 --> 00:04:08,160 Speaker 5: like the sheep pastry. 89 00:04:08,240 --> 00:04:12,200 Speaker 1: Yes, I'm with you having pastry and shepherd's pie. 90 00:04:12,760 --> 00:04:15,360 Speaker 3: We just have we just have the mince, you know, 91 00:04:15,960 --> 00:04:17,800 Speaker 3: mixture and then potato on top. 92 00:04:17,880 --> 00:04:19,320 Speaker 2: Yeah no, but you can't eat the dish. 93 00:04:20,400 --> 00:04:22,880 Speaker 5: Yeah that this. 94 00:04:22,760 --> 00:04:23,960 Speaker 1: Is a shepherd's pie pie. 95 00:04:24,920 --> 00:04:26,880 Speaker 5: Yeah, okay, popery. 96 00:04:26,520 --> 00:04:28,839 Speaker 1: All right, I've been missing out. 97 00:04:30,120 --> 00:04:32,880 Speaker 5: The best one I believe is the one at the 98 00:04:32,880 --> 00:04:35,560 Speaker 5: Whale and Ale in Pips and in winter. They only 99 00:04:35,600 --> 00:04:38,880 Speaker 5: have an in winter. But yeah, you've got to try that. 100 00:04:39,080 --> 00:04:42,000 Speaker 2: Yeah, Paul's expecting a free one this winter at the. 101 00:04:45,920 --> 00:04:46,360 Speaker 1: Confirm. 102 00:04:46,400 --> 00:04:49,120 Speaker 3: This for me, shepherd's pie is when it's got lamb 103 00:04:49,200 --> 00:04:50,080 Speaker 3: and cottage piles. 104 00:04:50,080 --> 00:04:51,400 Speaker 1: When it's beef, isn't it. 105 00:04:51,839 --> 00:04:55,440 Speaker 5: I believe the one so I get a beef. I 106 00:04:55,480 --> 00:04:56,720 Speaker 5: could have the name wrong. 107 00:04:56,520 --> 00:04:59,520 Speaker 1: Though, No, no, no, we we usually term. 108 00:05:01,240 --> 00:05:05,400 Speaker 2: Sheep and maybe the other one's a cowboy pie or 109 00:05:06,160 --> 00:05:06,960 Speaker 2: jackarou pie. 110 00:05:07,600 --> 00:05:10,640 Speaker 3: Anyway, they're delicious meat. 111 00:05:10,800 --> 00:05:15,599 Speaker 2: It's meat and potato, keeping it, keeping it simple and 112 00:05:15,680 --> 00:05:19,040 Speaker 2: keeping it yummy. Thank you, Paul Steven Hunger. 113 00:05:19,200 --> 00:05:22,240 Speaker 3: I know talking about your underrated dishes this morning. We've 114 00:05:22,240 --> 00:05:25,599 Speaker 3: had a couple of texts. One of my favorites reminds 115 00:05:25,600 --> 00:05:28,760 Speaker 3: me of my grandmother, and that's Tuna Morne. Who doesn't 116 00:05:28,839 --> 00:05:30,920 Speaker 3: love a good tunea morning. 117 00:05:30,720 --> 00:05:33,160 Speaker 2: Once again, only if it's done right, if it's been 118 00:05:33,279 --> 00:05:35,160 Speaker 2: picked enough, none of that slot. 119 00:05:35,480 --> 00:05:37,200 Speaker 3: No, no, no, You've got to have the patience to 120 00:05:37,200 --> 00:05:39,080 Speaker 3: put it in the oven, get the nice crust on 121 00:05:39,120 --> 00:05:41,039 Speaker 3: the top and such, which is something I never have 122 00:05:41,120 --> 00:05:41,720 Speaker 3: the patience to. 123 00:05:41,760 --> 00:05:44,680 Speaker 2: Just remember, I spent five years at boarding school, so 124 00:05:44,839 --> 00:05:46,600 Speaker 2: I know how it can go all right. 125 00:05:48,640 --> 00:05:49,279 Speaker 6: When I see it. 126 00:05:49,600 --> 00:05:52,960 Speaker 3: All right, Let's go to Wangara and Fay good morning, Faye, 127 00:05:55,920 --> 00:05:56,640 Speaker 3: good good. 128 00:05:56,720 --> 00:05:58,320 Speaker 1: What's your underrated dish? Fae? 129 00:05:59,760 --> 00:06:02,599 Speaker 6: You ago? I created like I picked up a recipe 130 00:06:02,800 --> 00:06:05,160 Speaker 6: and I had a football family there. They were already little, 131 00:06:05,640 --> 00:06:07,360 Speaker 6: and I had one that didn't like chili, and one 132 00:06:07,400 --> 00:06:10,240 Speaker 6: doesn't like garlic, one that doesn't like something else by 133 00:06:10,279 --> 00:06:12,280 Speaker 6: the time I got rid of all those all those 134 00:06:12,600 --> 00:06:17,040 Speaker 6: others shit while I had with water shoe sauce, tomato sauce, 135 00:06:17,320 --> 00:06:20,400 Speaker 6: finninger and around sugar and to do spare ribs. You 136 00:06:20,480 --> 00:06:22,520 Speaker 6: might mix that in a dish. I do it in 137 00:06:22,560 --> 00:06:25,000 Speaker 6: a blow away dish because it's a really messy pan 138 00:06:25,080 --> 00:06:28,320 Speaker 6: to try to clean. And then you put your pork 139 00:06:28,360 --> 00:06:30,520 Speaker 6: stair ribs in it, turning around, did slop them up, 140 00:06:31,000 --> 00:06:32,520 Speaker 6: cover it up, put it in the oven for about 141 00:06:32,520 --> 00:06:36,760 Speaker 6: an hour, forget about it, take it out, take the leadoff, 142 00:06:37,320 --> 00:06:39,159 Speaker 6: move it around a bit, basted it all, whatever you 143 00:06:39,240 --> 00:06:41,320 Speaker 6: call it. Yeah, and put it back in love and 144 00:06:41,400 --> 00:06:43,960 Speaker 6: bought about a half an hour. And we always have 145 00:06:44,040 --> 00:06:47,279 Speaker 6: potato bait with it. I don't know what the oven 146 00:06:47,360 --> 00:06:52,000 Speaker 6: is going, I suppose, but that was really easy. Yeah, yeah, 147 00:06:52,360 --> 00:06:56,920 Speaker 6: so yummy. It's become a family tradition now rowing up 148 00:06:56,920 --> 00:06:57,960 Speaker 6: and you love it. 149 00:06:59,360 --> 00:07:01,919 Speaker 2: You had me to she sauce. Now that is an 150 00:07:02,080 --> 00:07:04,640 Speaker 2: ingredient that you keep in the pantry and can just 151 00:07:04,720 --> 00:07:05,920 Speaker 2: make so many dishes. 152 00:07:07,279 --> 00:07:07,719 Speaker 1: All right. 153 00:07:07,760 --> 00:07:10,840 Speaker 3: So we're talking to Matt Preston later on this week, 154 00:07:11,280 --> 00:07:14,120 Speaker 3: and I heard him the other day say that one 155 00:07:14,120 --> 00:07:20,480 Speaker 3: of his simple underrated pleasures is apricot jam on toast 156 00:07:21,120 --> 00:07:22,120 Speaker 3: with wolster. 157 00:07:21,800 --> 00:07:24,880 Speaker 1: Shear sauce, a bit of a bit of splashed on top. 158 00:07:25,080 --> 00:07:28,920 Speaker 2: You're onto it, We're onto it. It's the secret ingredient. 159 00:07:30,400 --> 00:07:36,440 Speaker 3: Thank you, thank you about apricot jam and. 160 00:07:38,440 --> 00:07:41,960 Speaker 2: Hang on, don't don't knock it. We'll add it into 161 00:07:42,000 --> 00:07:44,760 Speaker 2: our alternative version of the c w A Cookbook. Yes, 162 00:07:45,560 --> 00:07:50,720 Speaker 2: greatest cookbook that is full of underrated dishes? 163 00:07:50,920 --> 00:07:54,000 Speaker 3: Is it not the greatest? No pictures, no nothing. Maybe 164 00:07:54,080 --> 00:07:55,440 Speaker 3: the occasional drawing. 165 00:07:56,400 --> 00:07:57,080 Speaker 2: Not even that. 166 00:07:57,680 --> 00:08:00,520 Speaker 1: Keep it simple, the dishes, the lady of the c 167 00:08:00,800 --> 00:08:01,120 Speaker 1: w A. 168 00:08:01,240 --> 00:08:04,080 Speaker 2: It always makes a great gift, I can assure you.