Tacos are a great way to get more vegetables into your diet and they’re quite cheap to make as the fish goes a long way!  

Makes 6 tacos – enough for 2-3 people  

 

Ingredients  
100-150g gurnard, cut into three pieces (can use any fish really)  
½ tsp sea salt  
2 tbsp flour  
1 tsp cumin seeds  
1 tsp each butter and oil  
6 small corn or flour tortillas  

Guacamole  
1 avocado  
A small handful of fresh coriander  
Lemon or lime juice  
Chilli (fresh or flakes) to taste  
Salt and pepper to taste  

To serve  
1 cup shredded lettuce (or cabbage, spinach, or grated carrot)  
1 tomato, diced (leave out if not in season)  
Fresh coriander  
Hot sauce  
A squeeze of lemon or lime juice  

 

Method 
Dust the fish pieces in sea salt, then in the flour and finally in the cumin seeds. Fry with oil and butter in a pan over medium heat.  
While the fish cooks, warm each tortilla in a dry pan. I do them in a stack and keep rotating and turning them, so they all get well warmed through.  
To make the guacamole, smoosh together (in a blender or by hand) the avocado, coriander, lemon or lime juice, chilli, salt and pepper. Taste and adjust seasoning as needed. Thin with a little cold water, if you like, to get a smooth purée.  
To serve, smear each tortilla with guacamole, top with lettuce, then fish pieces, tomato, fresh coriander, and hot sauce. Squeeze over some lime juice. Fold and EAT! 

 

LISTEN ABOVE 

Tacos are a great way to get more vegetables into your diet and they’re quite cheap to make as the fish goes a long way! &nbsp;
Makes 6 tacos – enough for 2-3 people &nbsp;
&nbsp;
Ingredients &nbsp;
<ul>
<li>100-150g gurnard, cut into three pieces (can use any fish really) &nbsp;</li>
<li>½ tsp sea salt &nbsp;</li>
<li>2 tbsp flour &nbsp;</li>
<li>1 tsp cumin seeds &nbsp;</li>
<li>1 tsp each butter and oil &nbsp;</li>
<li>6 small corn or flour tortillas &nbsp;</li>
</ul>
Guacamole &nbsp;
<ul>
<li>1 avocado &nbsp;</li>
<li>A small handful of fresh coriander &nbsp;</li>
<li>Lemon or lime juice &nbsp;</li>
<li>Chilli (fresh or flakes) to taste &nbsp;</li>
<li>Salt and pepper to taste &nbsp;</li>
</ul>
To serve &nbsp;
<ul>
<li>1 cup shredded lettuce (or cabbage, spinach, or grated carrot) &nbsp;</li>
<li>1 tomato, diced (leave out if not in season) &nbsp;</li>
<li>Fresh coriander &nbsp;</li>
<li>Hot sauce &nbsp;</li>
<li>A squeeze of lemon or lime juice &nbsp;</li>
</ul>
&nbsp;
Method&nbsp;
<ol>
<li>Dust the fish pieces in sea salt, then in the flour and finally in the cumin seeds. Fry with oil and butter in a pan over medium heat. &nbsp;</li>
<li>While the fish cooks, warm each tortilla in a dry pan. I do them in a stack and keep rotating and turning them, so they all get well warmed through. &nbsp;</li>
<li>To make the guacamole, smoosh together (in a blender or by hand) the avocado, coriander, lemon or lime juice, chilli, salt and pepper. Taste and adjust seasoning as needed. Thin with a little cold water, if you like, to get a smooth purée. &nbsp;</li>
<li>To serve, smear each tortilla with guacamole, top with lettuce, then fish pieces, tomato, fresh coriander, and hot sauce. Squeeze over some lime juice. Fold and EAT!&nbsp;</li>
</ol>
&nbsp;
LISTEN ABOVE&nbsp;

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Saturday Morning with Jack Tame

Nici Wickes: Cheap and Easy Fish Tacos

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/11d6d3c3-36bb-43f6-b333-b364017101be/transcript

A Private Life 

When renowned psychiatrist Lilian Steiner learns of the death of one of her patients she is deeply troubled. Convinced that it was murder, she decides to investigate... 

 

Star Wars: The Mandalorian and Grogu  

The evil Empire has fallen but Imperial warlords remain scattered throughout the galaxy. As the fledgling New Republic works to protect everything the Rebellion fought for, they enlist the help of legendary Mandalorian bounty hunter Din Djarin and his young apprentice Grogu. 

 

LISTEN ABOVE 

A Private Life&nbsp;
When renowned psychiatrist Lilian Steiner learns of the death of one of her patients she is deeply troubled. Convinced that it was murder, she decides to investigate...&nbsp;
&nbsp;
Star Wars: The Mandalorian and Grogu &nbsp;
The evil Empire has fallen but Imperial warlords remain scattered throughout the galaxy. As the fledgling New Republic works to protect everything the Rebellion fought for, they enlist the help of legendary Mandalorian bounty hunter Din Djarin and his young apprentice Grogu.&nbsp;
&nbsp;
LISTEN ABOVE&nbsp;

Francesca Rudkin: A Private Life and Star Wars: The Mandalorian and Grogu

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/994684b9-9f61-4c8b-a73e-b45201746746/transcript

On every trip to Bali I look forward to eating pisang goreng, aka banana fritters. Nearly every menu features this popular street snack, but the best place to buy them is at a roadside cart that starts setting up late afternoon. They’re easy to make at home and dirt cheap.  

Serves 4  

 

Ingredients 
1/3 cup rice flour  
2 tbsps tapioca flour or cornflour  
¼ tsp baking powder  
2 tsp palm sugar or brown sugar  
¼ tsp salt  
½ cup water  
Oil for frying  
3 bananas  
Honey, ice cream, cinnamon, sugar, etc to serve  

 

Method 
Mix dry ingredients with enough of the water until you have a thin batter. Let it rest for a minute while you get the oil hot, as it will thicken a bit more.  
Heat oil in a small pot – aim for about 5cm depth.  
Cut the bananas on the bias, each into about 4-5 pieces.  
Fry in small batches. Dip each slice to fully cover in batter, letting any excess drain off, and then carefully lower it into the hot oil. Do a few at a time.  
Turn once golden and fry until crispy and fully golden on both sides. Drain on a wire rack. They will stay piping hot as you cook the rest.  
Serve on their own or with a drizzle of honey, a dusting of cinnamon and sugar, and or some ice cream. 

LISTEN ABOVE 

On every trip to Bali I look forward to eating pisang goreng, aka banana fritters. Nearly every menu features this popular street snack, but the best place to buy them is at a roadside cart that starts setting up late afternoon. They’re easy to make at home and dirt cheap. &nbsp;
Serves 4 &nbsp;
&nbsp;
Ingredients&nbsp;
<ul>
<li>1/3 cup rice flour &nbsp;</li>
<li>2 tbsps tapioca flour or cornflour &nbsp;</li>
<li>¼ tsp baking powder &nbsp;</li>
<li>2 tsp palm sugar or brown sugar &nbsp;</li>
<li>¼ tsp salt &nbsp;</li>
<li>½ cup water &nbsp;</li>
<li>Oil for frying &nbsp;</li>
<li>3 bananas &nbsp;</li>
<li>Honey, ice cream, cinnamon, sugar, etc to serve &nbsp;</li>
</ul>
&nbsp;
Method&nbsp;
<ol>
<li>Mix dry ingredients with enough of the water until you have a thin batter. Let it rest for a minute while you get the oil hot, as it will thicken a bit more. &nbsp;</li>
<li>Heat oil in a small pot – aim for about 5cm depth. &nbsp;</li>
<li>Cut the bananas on the bias, each into about 4-5 pieces. &nbsp;</li>
<li>Fry in small batches. Dip each slice to fully cover in batter, letting any excess drain off, and then carefully lower it into the hot oil. Do a few at a time. &nbsp;</li>
<li>Turn once golden and fry until crispy and fully golden on both sides. Drain on a wire rack. They will stay piping hot as you cook the rest. &nbsp;</li>
<li>Serve on their own or with a drizzle of honey, a dusting of cinnamon and sugar, and or some ice cream.&nbsp;</li>
</ol>
LISTEN ABOVE&nbsp;

Nici Wickes: Banana Fritters

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/33abeade-43b4-4819-bbf7-b452017149c2/transcript

Te Puke has its kiwifruit. Ohakune, the giant carrot. 

Given the extent to which I’ve droned on and on and on and on about it this year, you’d barely bat an eyelid if you were to pull up at my place sometime soon, only to discover I’d erected an ostentatious 7-metre high fibreglass pomegranate in my front yard. 

It’s been a journey for all of us, this pomegranate. 

Truth be told, when my mates bought me a pomegranate shrub as a housewarming gift three years ago, I didn’t really expect it would ever have fruit. I’m not a very handy gardener. The soil at my place is the gluggiest clay. And besides, I’ve never seen a fruiting pomegranate tree in my life, let alone in New Zealand. 

But the pomegranate didn’t just take. It flowered in its first summer. And the next. Just one or two bright-red, delicate, pear-shaped little flowers at the end of its spindly branches. It grew taller, more confident and established. And when my wife asked that I move the tree to make way for a new gate, I waited until late Autumn to give it the best chance of surviving, carefully dug up its root ball and found a spot in the northern-most corner of our property. 

I thought that’d be it. The move would put it back for a few years. But I returned from a week away over summer and could barely suppress my delight. The pomegranate had flowered and the flower had been pollinated. Like a green little tomato perched right at the very top of the tree, my pomegranate had its first fruit. 

Since then, it has been a fastidious operation. Every Monday morning, I’ve fed my plant a combination of citrus fertiliser and worm juice. I’ve fought off ants and other insects whom I worried might be burrowing in and ransacking its lustrous little pearls.  

As summer has passed and the single fruit has grown weightier, I’ve become increasingly concerned about the structural stability of the whole affair. Imagine an orange hanging off one of the weaker parts of a Christmas tree. It felt almost like it might snap off. With the help of our nine-year-old, I took some twine and jerry-rigged a make-shift support. The pomegranate kept growing. 

Having the nine-year-old involved has been a big part of my fun. After all, the reason my friends bought us a pomegranate shrub and not a feijoa or a lemon tree is that my wife is Persian. Pomegranates originate on the Iranian plateau. As much as molasses might be a staple in Ottolenghi recipes, pomegranates will have been a treasured fruit for generations of our children’s ancestors.  

As our single red globe has grown larger over the last few months, the nine-year-old has begun touring visiting friends and family through the northern corner of our property. Here is the basil. Here is the spinach. Here is our family’s pomegranate. 

Outside of the kids’ ancestry and the exoticism of its origin, the simplest justification for our pomegranate obsession is that gardening is fun. Or if not fun, relaxing. I’ve really come to savour it. Even if I’m just weeding or cleaning up dead leaves and scraps, I find if surprisingly nourishing to go outside, chuck on a podcast, and potter about with my hands in the dirt. 

One thing I’ve learnt though is it’s hard to know when to pick a pomegranate. There are YouTube clips and various online explainers, but colour isn’t the only indicator. Shape is even more important. Boxy is good. You can flick it and try to judge the sound. Several listeners have emailed me to warn that although pomegranate plants at their places did manage to grow fruit, the fruit never fully ripened. They couldn’t get it sweet. 

On Monday I finally pulled the trigger. One swift cut, through the stem. The family gathered around the dining table for the moment of truth. 

I sliced through the membrane and oxblood-coloured juice spilled out over the bench. I pulled apart the fruit and scooped the little rubies into a bowl. Together we each took a spoonful. 

“Whatever this tastes like,” I said. 

“I don’t think we’ve yet got a commercially viable crop.” 

We drew the spoons to our lips. It was tart. It was tangy. It was sweet. It was delicious. 

Te Puke has its kiwifruit. Ohakune, the giant carrot.&nbsp;
Given the extent to which I’ve droned on and on and on and on about it this year, you’d barely bat an eyelid if you were to pull up at my place sometime soon, only to discover I’d erected an ostentatious 7-metre high fibreglass pomegranate in my front yard.&nbsp;
It’s been a journey for all of us, this pomegranate.&nbsp;
Truth be told, when my mates bought me a pomegranate shrub as a housewarming gift three years ago, I didn’t really expect it would ever have fruit. I’m not a very handy gardener. The soil at my place is the gluggiest clay. And besides, I’ve never seen a fruiting pomegranate tree in my life, let alone in New Zealand.&nbsp;
But the pomegranate didn’t just take. It flowered in its first summer. And the next. Just one or two bright-red, delicate, pear-shaped little flowers at the end of its spindly branches. It grew taller, more confident and established. And when my wife asked that I move the tree to make way for a new gate, I waited until late Autumn to give it the best chance of surviving, carefully dug up its root ball and found a spot in the northern-most corner of our property.&nbsp;
I thought that’d be it. The move would put it back for a few years. But I returned from a week away over summer and could barely suppress my delight. The pomegranate had flowered and the flower had been pollinated. Like a green little tomato perched right at the very top of the tree, my pomegranate had its first fruit.&nbsp;
Since then, it has been a fastidious operation. Every Monday morning, I’ve fed my plant a combination of citrus fertiliser and worm juice. I’ve fought off ants and other insects whom I worried might be burrowing in and ransacking its lustrous little pearls. &nbsp;
As summer has passed and the single fruit has grown weightier, I’ve become increasingly concerned about the structural stability of the whole affair. Imagine an orange hanging off one of the weaker parts of a Christmas tree. It felt almost like it might snap off. With the help of our nine-year-old, I took some twine and jerry-rigged a make-shift support. The pomegranate kept growing.&nbsp;
Having the nine-year-old involved has been a big part of my fun. After all, the reason my friends bought us a pomegranate shrub and not a feijoa or a lemon tree is that my wife is Persian. Pomegranates originate on the Iranian plateau. As much as molasses might be a staple in Ottolenghi recipes, pomegranates will have been a treasured fruit for generations of our children’s ancestors. &nbsp;
As our single red globe has grown larger over the last few months, the nine-year-old has begun touring visiting friends and family through the northern corner of our property. Here is the basil. Here is the spinach. Here is our family’s pomegranate.&nbsp;
Outside of the kids’ ancestry and the exoticism of its origin, the simplest justification for our pomegranate obsession is that gardening is fun. Or if not fun, relaxing. I’ve really come to savour it. Even if I’m just weeding or cleaning up dead leaves and scraps, I find if surprisingly nourishing to go outside, chuck on a podcast, and potter about with my hands in the dirt.&nbsp;
One thing I’ve learnt though is it’s hard to know when to pick a pomegranate. There are YouTube clips and various online explainers, but colour isn’t the only indicator. Shape is even more important. Boxy is good. You can flick it and try to judge the sound. Several listeners have emailed me to warn that although pomegranate plants at their places did manage to grow fruit, the fruit never fully ripened. They couldn’t get it sweet.&nbsp;
On Monday I finally pulled the trigger. One swift cut, through the stem. The family gathered around the dining table for the moment of truth.&nbsp;
I sliced through the membrane and oxblood-coloured juice spilled out over the bench. I pulled apart the fruit and scooped the little rubies into a bowl. Together we each took a spoonful.&nbsp;
“Whatever this tastes like,” I said.&nbsp;
“I don’t think we’ve yet got a commercially viable crop.”&nbsp;
We drew the spoons to our lips. It was tart. It was tangy. It was sweet. It was delicious.&nbsp;

Jack Tame: The first pomegranate

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/1be6dfd2-1e76-4387-9203-b452016a7636/transcript

Nici Wickes: Cheap and Easy Fish Tacos

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