Saturday Morning with Jack Tame

NZ Herald movie reviewer Francesca Rudkin joined Jack Tame to review the latest releases, including romantic comedy The Big Sick, and dark thriller The Dinner.

Kevin Milne joins Jack Tame to share his wonder at the way translation technology has advanced, and what that means for human beings. 
 

Jack Tame opens his show this morning by discussing the holiday he's just had, and what it's been like to view the ascension of Jacinda Ardern to the Labour leadership from afar.

Catherine Raynes joins Jack Tame to review Tell No Lies by Greg Hurwitz, and My Name is Nobody by Matthew Richardson.

It's been thirty years since rock band Guns'n'Roses released their record-breaking debut album Appetite For Destruction. Angelina Grey from Radio Hauraki has listening back for the occasion, and she joined Jack Tame to discuss its impact.

Kate Adie has graced television screens across the globe as the chief correspondent for the BBC for many years. She covered some of the most seminal moments of the 80s and 90s, including the Tiananmen Square protests, the Rwandan Genocide, the bombing of Tripoli, and the First Gulf War. 
She got her first big break reporting on the 1980 siege of the Iranian embassy in London, which was famously broken by SAS teams crashing through the windows and rescuing hostages. That story has been turned into a film - 6 Days - by New Zealand director Toa Fraser, with Adie played by Abbie Cornish. 
Adie joined Jack Tame in the studio to discuss her role in that event, and her other travels.
LISTEN TO THE FULL INTERVIEW ABOVE
6 Days screens at the NZ International Film Festival August 8 & 9 in Wellington with Kate in attendance for a Q+A.

This is a simple and easy meal using chicken breasts smothered in a rich and tasty Madeira sauce – the true taste of Portugal.
Serves 4
Ingredients
3 chicken breasts, skinless
4 Tablespoons flour
Salt & Pepper
Madeira Sauce

4 tablespoons chilled butter
1 brown onion, diced finely
½ red capsicum, diced finely
¼ cup Madeira
2 teaspoons fresh thyme
1 teaspoon chopped fresh sage
¾ c stock, chicken or vegetable

Prepare the chicken by removing the tenderloin (if there is one), then slice each breast through the middle lengthwise, starting at the thick end. You want to be left with two fillets, roughly the same thickness. Repeat with all.
Sprinkle the flour onto a board, or plate, and season with salt and pepper.
Now lightly coat each fillet and the tenderloins, in the flour.
Heat oil in a heavy based pan. Cook each fillet until golden on one side, then turn and continue cooking until each fillet is cooked through (3-4 minutes). Do this in batches if you need to, as opposed to crowding the pan.
Remove the chicken from the pan and set aside.
Make the Madeira sauce by heating half the butter (2 Tablespoons) in the pan and adding the onion and diced red pepper. Cook until onions and peppers are softened. Add Madeira and bring to a simmer, scraping up browned bits, and cook for 2-3 minutes to let the alcohol “cook off”, before adding the herbs and stock. Simmer for 2-3 minutes more then add the chicken back into the pan, resting the fillets in the sauce, and cover. Cook for 3-5 minutes to let the chicken soak up some of the sauce. Remove the chicken to the serving plate(s) and whisk remaining 2 tablespoons butter into sauce. Season sauce to taste with salt and pepper and pour over chicken.
Serve with thick cut chips to soak it up.

NZ Herald movie reviewer Francesca Rudkin joined Jack Tame to review the latest releases, including romantic comedy The Big Sick, and dark thriller The Dinner.

Kevin Milne joins Jack Tame to share his wonder at the way translation technology has advanced, and what that means for human beings. 
 

Jack Tame opens his show this morning by discussing the holiday he's just had, and what it's been like to view the ascension of Jacinda Ardern to the Labour leadership from afar.