Saturday Morning with Jack Tame

Forget the dry and overly sweet versions you may have had before, these eccles cakes are delicate, crisp and buttery. I recommend you do as the English do and enjoy them with some crumbly cheese and a cup of black tea.
 Makes 10-12
Pastry
120g high grade flour
Pinch salt
100g butter, chilled
50mls iced water
Filling
½  cup currants
½ cup other dried fruits  - I used sultanas, figs & prunes
1 tbsp brown sugar
1 tsp mixed spice
¼ tsp ground ginger
2 tbsp brandy or rum or orange juice (optional)
20g butter, chilled 
1 egg + milk for egg wash
1-2 tbsps caster sugar
 
Aged cheddar cheese to serve
 

Preheat oven to 180 C. Line a baking tray with baking paper.
For the pastry: In a bowl mix flour and salt and grate in the chilled butter. Drizzle in iced water and mix with a butter knife until it comes together as a scraggy mess then use your hands to knead very lightly into a ball. Roll out on floured surface into a rectangle three times as long as it is wide. Fold each end into the middle in thirds so you have a square-ish shape, turn 90 degrees and roll out again. Repeat one more time, leaving it folded and chill for 30 minutes.
Make the filling by mixing dried fruits with sugar, spices and liquid. Leave to sit for 30 minutes and then grate in the butter.
Heat the oven to 180 C fan bake.
Roll the pastry out on a lightly floured work surface to about 5mm thick, then cut into 9cm rounds. Put a teaspoon of filling in centre of each, brush edges with egg wash. Gather the edges together to encase filling and press to seal. Flatten slightly by gently pressing. Transfer to lined baking tray smooth side up. Brush with egg wash and sprinkle with sugar. Use a sharp knife and cut three slashes in the top of each and bake for about 20-25 minutes until golden and well-risen.
Allow to cool slightly before serving with aged cheddar and tea.

NB: Make these even easier and use store-bought flaky pasty.

Jack Tame opened his show by speaking about the continued incredible quality of nature shows by luminary Sir David Attenborough and his BBC team.
LISTEN TO THE FULL EDITORIAL ABOVE

Catherine Raynes joins Jack Tame to discuss her favourite new book releases including 'The Midnight Line' by Lee Child 'Don’t Let Go' by Harlan Coben.

NZ Herald reviewer Francesca Rudkin joins Jack Tame to talk about some of the new releases.

Top rating of the week goes to "the the most delightfully messed up film of the year"-'The Killing of a Sacred Deer'

Starring Colin Farrell, Barry Keoghan, Nicole Kidman and Alicia Silverstone.

 

Up next is 'Justice League' starring Amy Adams, Gal Gadot, Ben Affleck and Henry Cavill.

 

And last is "atmospheric Kiwi thriller 'Human Traces', directed by New Zealander Nic Gorman and shot on location against the rugged backdrop of the Canterbury and Otago coasts.

LISTEN ABOVE

Gary Barlow of 90's boy band Take That talks to Newstalk ZB's Jack Tame about his appreciation and enjoyment of being back on stage performing Take That songs after a 20 year hiatus.
LISTEN TO THE FULL INTERVIEW ABOVE
 TAKE THAT LIVE 2017 TOUR DATES:
 Tuesday 21st November 2017             TSB Bank Arena, Wellington
Wednesday 22nd November 2017       Trusts Arena, Auckland
 TICKETING INFORMATION:
Tickets go on sale at 9am Thursday 13th April 2017 from www.ticketek.co.nz

Forget the dry and overly sweet versions you may have had before, these eccles cakes are delicate, crisp and buttery. I recommend you do as the English do and enjoy them with some crumbly cheese and a cup of black tea.
 Makes 10-12
Pastry
120g high grade flour
Pinch salt
100g butter, chilled
50mls iced water
Filling
½  cup currants
½ cup other dried fruits  - I used sultanas, figs & prunes
1 tbsp brown sugar
1 tsp mixed spice
¼ tsp ground ginger
2 tbsp brandy or rum or orange juice (optional)
20g butter, chilled 
1 egg + milk for egg wash
1-2 tbsps caster sugar
 
Aged cheddar cheese to serve
 

Preheat oven to 180 C. Line a baking tray with baking paper.
For the pastry: In a bowl mix flour and salt and grate in the chilled butter. Drizzle in iced water and mix with a butter knife until it comes together as a scraggy mess then use your hands to knead very lightly into a ball. Roll out on floured surface into a rectangle three times as long as it is wide. Fold each end into the middle in thirds so you have a square-ish shape, turn 90 degrees and roll out again. Repeat one more time, leaving it folded and chill for 30 minutes.
Make the filling by mixing dried fruits with sugar, spices and liquid. Leave to sit for 30 minutes and then grate in the butter.
Heat the oven to 180 C fan bake.
Roll the pastry out on a lightly floured work surface to about 5mm thick, then cut into 9cm rounds. Put a teaspoon of filling in centre of each, brush edges with egg wash. Gather the edges together to encase filling and press to seal. Flatten slightly by gently pressing. Transfer to lined baking tray smooth side up. Brush with egg wash and sprinkle with sugar. Use a sharp knife and cut three slashes in the top of each and bake for about 20-25 minutes until golden and well-risen.
Allow to cool slightly before serving with aged cheddar and tea.

NB: Make these even easier and use store-bought flaky pasty.

Jack Tame opened his show by speaking about the continued incredible quality of nature shows by luminary Sir David Attenborough and his BBC team.
LISTEN TO THE FULL EDITORIAL ABOVE

Catherine Raynes joins Jack Tame to discuss her favourite new book releases including Uncommon Type by Tom Hanks, and Working Class Man by Jimmy Barnes. 
LISTEN TO THE FULL DISCUSSION ABOVE

Kevin Milne joins Jack Tame to discuss the state of rugby in the Pacific Islands, specifically Samoa where the sport is basically bankrupt despite the large number of Samoans who play overseas. 
LISTEN TO THE FULL DISCUSSION ABOVE

NZ Herald movie reviewer Francesca Rudkin joins Jack Tame to discuss the latest movie releases: Murder On The Orient Express and Detroit.
LISTEN ABOVE