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Speaker 1: Jonesy and Amanda's that you do it muck that Mum made.

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Speaker 2: Well, that's not how I would have phrased it. When

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Speaker 2: I first bought in my mother's cookbook that Dad's brought

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Speaker 2: at Christmas to give to me, a whole lot of

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Speaker 2: Mum's recipes all typed out and all the recipes are

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Speaker 2: attributed to someone. That's what I love about it. Last week,

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Speaker 2: for example, tuna Geraldine, Juna, dish brackets, Geraldine, clothes brackets. Please,

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Speaker 2: I'm into abbreviation, and it's the sort of stuff I

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Speaker 2: think we all have recipes in our lives like that.

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Speaker 2: You grew up eating stuff that you think what's in it?

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Speaker 2: Like my brother Cameron and I were talking, Remember we

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Speaker 2: still eat a thing called Joe's mazzotti.

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Speaker 1: What is it?

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Speaker 2: Well, I've got a recipe for it here. It's it's

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Speaker 2: mince and mince and mince and a packet of cheese

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Speaker 2: and lick soups and Joe and djibooty we still to

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Speaker 2: think called jaebooty.

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Speaker 3: Guess what's in it?

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Speaker 2: Mince? Every dish just had mince.

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Speaker 1: In the seventies, everything had mints in it.

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Speaker 2: So we took your calls last week about these kind

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Speaker 2: of dishes for you, things that you had that now

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Speaker 2: you look back and think that's weird.

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Speaker 4: You have the traditional roast that my mother always served

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Speaker 4: it with a helping of green peas set in green jelly.

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Speaker 1: And but when I.

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Speaker 4: Was a toddler, my mum fed me mad you like

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Speaker 4: bread and butter with hot water.

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Speaker 1: So today, in the muck that mum made kitchen, you've.

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Speaker 2: Going to replicate these dishes and see what they're like.

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Speaker 2: The first thing I'm going to do is create the jelly.

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Speaker 1: And what do we call this jelly dish?

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Speaker 3: Peas in jelly.

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Speaker 2: Nothing as exotic as Joe's MAZORTI, I don't get it,

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Speaker 2: and jelly. So we have lime flavored jelly crystals go

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Speaker 2: into the hot water. We add a cup of water

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Speaker 2: to that. I'm going to recreate this here is that

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Speaker 2: a whole cup, good cup.

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Speaker 1: Of water, cup of cold water. So you put the hot.

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Speaker 3: Water in the jelly into the hot water.

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Speaker 1: Kids, Mum or dad, if you can use the stove

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Speaker 1: before you do this.

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Speaker 2: Or the kettle, I only you need the stove for this.

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Speaker 2: Mix that up. And now what we do is we

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Speaker 2: pour that bright green jelly and all its jelly crystals,

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Speaker 2: over some frozen peas.

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Speaker 1: Over the cups of peas.

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Speaker 2: There's one, there's one, and there's one, and there's one.

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Speaker 2: So that now just set and obviously and we're going

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Speaker 2: to eat this. Well, I've had one that I've made.

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Speaker 1: I was about to say, if you get some sort

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Speaker 1: of superhuman free But.

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Speaker 2: What we are going to do is, and I hope

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Speaker 2: my cooking skills are up to his, recreate a vegemite sandwich.

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Speaker 3: So what we do we've got so what are you

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Speaker 3: doing now?

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Speaker 2: I'm just putting this butter, yes, onto a piece of bread.

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Speaker 5: Like so.

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Speaker 1: If you just come down in a hot air balloon.

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Speaker 2: Ready, maybe that's too much vegetation out of the squeegee.

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Speaker 1: That's a lot of vegemite.

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Speaker 2: All right, Well I'll take back a little bit of

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Speaker 2: a vegete.

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Speaker 1: How do you take it back?

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Speaker 3: Just scrape it up.

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Speaker 1: That's where you put it there.

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Speaker 2: I'm going to put it in the march, don't put

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Speaker 2: it in the market. So there that looks like vegemite sandwich. Delicious.

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Speaker 2: But we are going to soak that in hot water

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Speaker 2: to create what I imagine is a vegemite sandwich soup

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Speaker 2: or a broth that that call a reference from her childhood.

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Speaker 1: Great, we had a bunch of cars starting with this one.

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Speaker 4: But when I was a toddler, my mum fed me

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Speaker 4: making my bread and butter.

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Speaker 1: I was hot water, right, So we call this ossie miso.

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Speaker 2: What I'm going to do then is now can you.

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Speaker 1: Talk me through? Because it sounds complex?

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Speaker 2: This is like a Heston bloomoth Old finale for Master Chef.

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Speaker 1: This is like the snow egg.

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Speaker 2: I've had to make a vegemite sandwich. Two pieces of bread.

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Speaker 2: I put some butter on one and some vegemite. I've

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Speaker 2: made a sandwich that goes into a bowl. And watch

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Speaker 2: what I do here, I'm pouring boiling water on it.

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Speaker 1: Do we need people in the Master Chef kitchen gallery

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Speaker 1: yelling at or go, go go? You got this?

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Speaker 3: You caramelize, you can do it.

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Speaker 2: Well, I'm just going to let that soak for a

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Speaker 2: little while. And while that is soaking, you and I

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Speaker 2: using this same spoon.

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Speaker 3: Sorry that mes what Now we got another spoon.

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Speaker 2: We're going to try this second recipe.

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Speaker 4: You have the traditional roast that my mother always served

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Speaker 4: it with a helping of green peas set in green jelly.

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Speaker 2: This was a savory dish, so this was served alongside

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Speaker 2: a roast, So keep in mind it's got jelly, but

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Speaker 2: it's not a dessert. So Brendan, you go first.

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Speaker 1: So I have to go first. While this, while the

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Speaker 1: savory dishes.

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Speaker 2: Is soaking, soaking, you know you're soaking in it.

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Speaker 1: This is pea jelly, an nerl player's favorite. That's a

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Speaker 1: lot of pea.

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Speaker 5: M that's really good. That spoon oh m hmm.

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Speaker 2: Okay, I'm going in like peas.

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Speaker 1: Oh yeah, it's not for me.

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Speaker 3: I kind of like it.

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Speaker 2: It is a little bit like a mint jelly. I

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Speaker 2: could see why. I could see why you'd have this.

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Speaker 2: I love peas. You'd have this alongside of roast because

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Speaker 2: it's the tanginess of the green jelly, the lime jelly

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Speaker 2: with the peas and have no other bit. Oh what's

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Speaker 2: that's nice?

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Speaker 1: Peas?

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Speaker 5: Well?

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Speaker 2: What made you think that peas and jelly wouldn't be

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Speaker 2: up your alley will be in a minute.

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Speaker 5: Is that?

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Speaker 1: Next week's.

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Speaker 2: All right? Now it's time try vegemite sandwich soaked in

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Speaker 2: boiling water.

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Speaker 3: Busy mis oh that's what you've called it.

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Speaker 2: I'm going to munch it down a little bit yep,

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Speaker 2: I'll go first with this one. Hey, I'm going to

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Speaker 2: get some of the broth and some of the bread.

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Speaker 3: You know, I kind of like it, you.

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Speaker 1: Like of course, you know it's vegebite that broth.

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Speaker 2: Yeah, it's probably like bonox or something?

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Speaker 1: Is it like bonox?

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Speaker 2: Try the broth on its own, and then try some

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Speaker 2: with the bread.

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Speaker 3: That's wrong with you?

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Speaker 2: That's lovely?

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Speaker 4: Well?

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Speaker 2: Why would you pull a face if it's got no taste?

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Speaker 3: Oh?

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Speaker 1: Yack, that's terror?

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Speaker 2: I mind it.

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Speaker 3: What's wrong?

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Speaker 1: Okay? So how many MUCKs do you give it?

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Speaker 2: I give it three and a half out of five.

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Speaker 2: Both of them.

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Speaker 1: I give it zero MUCKs, both of them. Yeah, both

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Speaker 1: of them. Dreadful.

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Speaker 2: You're tough.

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Speaker 1: I want Aberdeen sausage.

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Speaker 2: Well, next week you have asked me to make Aberdeen sausage,

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Speaker 2: which is pretty much mince soaked bread, wish to shear sauce,

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Speaker 2: a tiny bit of curry powder eggs rolled in bread crumbs.

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Speaker 1: If you've got a recipe for muck mum maide, why

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Speaker 1: don't you email us jam at WSFM.

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Speaker 2: Jonesy and Amanda's Nation