Saturday Morning with Jack Tame

With the arrest of Harvey Weinstein and recent revelations about an actor he admires, Jeffery Tambor, Jack says there are many more victims of powerful men who have abused their power in Hollywood. To him, their work is now tainted and this effects not just their direct victims, but all of those who worked on those shows with them.
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Resident reviewer Tara Ward talks all things television.
Guerilla a drama about two activists in 1970s London and their efforts to free a political prisoner and start a resistance movement by John Ridley starring Idris Elba and Frieda Pinto, on Lightbox.
Fallet a Swedish crime series that spoofs cop shows around the world, on Netflix.
Terrace House a Japanese hit which has been called the nicest TV reality show around, on Netflix.
LISTEN ABOVE AS TARA WARD TALKS TO JACK TAME

New Zealand Herald movie reviewer Francesca Rudkin joins Jack Tame to talk about the latest releases, including:
Deadpool 2 starring Ryan Reynolds and Julian Dennison.
Spielberg a documentary about and featuring the man himself playing at the upcoming Doc Edge Festival.
Anote's Ark a film about the Pacific nation of Kiribati which is on the brink of disappearing due to rising sea levels, also playing at Doc Edge.

In 1957 MinniJean Brown-Trickey was a 15 year old student who along with eight other African-Americans helped to lead the desegregation battle in Little Rock Arkansaw, and were bullied so badly they needed an armed escort to go to class. Iconic photos of the 'Little Rock nine' are recognisable to many around the world. MinniJean is in New Zealand sharing her stories and talking to young people about the part they can play in social change.
LISTEN ABOVE AS MINNIJEAN BROWN-TRICKEY SPEAKS TO JACK TAME

If you’re staying up to watch a certain royal wedding, or a game of rugby for that matter, these make the perfect snack for supper!
 Makes 4
4 large eggs + one extra
4 pork sausages
1 tsp fennel seeds
¼ tsp black pepper
Splash of milk
¼ cup flour
1 cup panko crumbs
Vegetable oil to shallow fry
1 cup mayonnaise, I use Best Foods
2 medium-sized red apples (Braeburn or Rose)
1 tsp mustard powder, or use wholegrain mustard
1 tsp fresh dill feathers
Salt to season
 

Preheat oven to 180 C.
Place four eggs in saucepan of cold water and bring to the boil for 8 minutes to hardboil. Drain and run under cold water to cool enough to gently peel.
Remove the casing from each of the sausages, add fennel seeds and pepper and mix. Divide into 4 portions, rolling each into circle. Pat into flat disc.
Place the eggs in the centre of the sausage meat and gather up to enclose the eggs and shape into neat balls. Chill for 15 minutes.
In a bowl beat the additional egg with a splash of milk. Set out a plate with flour and a shallow bowl with panko crumbs.
Roll each egg in the flour, then beaten egg (drain excess) then coat well with breadcrumbs.
Heat the oil in a small frying pan or saucpepan on a medium heat and fry the eggs, turning frequently until the crumbs are golden. Transfer to a baking tray and bake for 15 minutes until crispy and to finish cooking.

Serve warm eggs, halved or quarterd, with mayonnaise for dipping.
Mayonnaise

Chop one apple roughly (no need to peel or core). Place in a saucepan and with a little water. Add mustard, cover and gently simmer until the apple puffs and is tender.  Drain (reserve juice for your breakfast muesli).
In a food processor blitz mayonnaise and gradually add apple. Processes until well combined and shiny. Stir through dill and season to taste.

Travelling through the back roads of Spain and staying with a local family along the way, Jack recalls his surprise at their reaction to William and Kate's royal wedding.
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After reading an article on the reality of the ever growing squeeze for places in retirement villages Kevin Milne has taken the plunge and booked in, though it may be another 10 to 12 years before his name comes up. 
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Technology expert Paul Stenhouse talks to Jack Tame about the new technology 'Google Assistant' unveiled this week and why it's freaking some people out.
LISTEN ABOVE AS PAUL STENHOUSE SPEAKS TO JACK TAME

New Zealand Herald movie reviewer Francesca Rudkin joins Jack Tame to talk about the latest releases, including:
Tully starring Mackenzie Davis, Charlize Theron, Ron Livingston.
Chappaquiddick starring Kate Mara, Clancy Brown, Olivia Thirlby.
LISTEN TO HER VERDICTS ABOVE

Whilst duck legs require a longer, slower cook to get the best from them, duck breasts are best served crispy-skinned and rare. Cooked this way, they are meltingly tender and delicious! And of course duck and orange are good friends and here I welcome beets to the party to the perfect salad.
 2 duck breasts
½ tsp sea salt
2 tbsps olive oil
250g store-bought beets (I use local supplier Leaderbrand)
1 orange, peel & pith removed, sliced thinly
1 cup rocket (or other salad greens)
Juice of one orange
¼ cup pistachios, toasted
 

Pat duck breast dry and with a sharp knife make a criss-cross pattern in the skin and salt both sides well. Heat 1 tbsp of olive oil in a pan to medium and carefully lay breasts, skin side down in pan. Lower the heat and cook until skin is crisped and much of the fat rendered. Turn and cook for a further 3-4 minutes then rest for 10 minutes.
On a platter spread your rocket/greens, quartered beets and orange slices.
Slice warm duck breast with a sharp knife on a diagonal – it ought to be cooked and crispy on the outside but pink in the middle. Lay duck slices over salad.
Mix remaining olive oil and orange juice together and pour over salad then scatter with pistachios and serve.