This is later with Lee Matthews the Lee Matthews Podcast more what You Hear weekday Afternoons on the Drive cook and Arthur. Tara Wiggily has been the cookery school, the bally Malow Cookery School in Ireland. As a matter of fact, she soon became a writing collaborary as well, with testing recipes with Jotham and many others and read hundreds of cookbooks and developed recipes for over a decade.
She has found fewer the the fewer the ingredients and recipe, the more confusion there was about how to best make it, and the result is how to butter toasts. But it's not just about cooking, is it, Tara Wiggily's
just about cooking. It's just kind of it's an easel. It's about kind of recipes generally about how we can kind of all get confused about how much information ab out there and that we all just need to kind of get into the kitchen and remember the meant to be fun and delicious and so rather than kind of worrying if it's sort of right or role in the way that we're doing our potato or chicken or making a martini, if it tastes the littous
to you, then then that's the way it should be. So it's kind of it's about an ethos rather than your books full of kind of strict recipes. That's the biggest thing that I've learned, because I like to cook and I do a lot of cooking, But the biggest thing I've learned a you've
got to make sure your ingredients are authentic. So if you're making some kind of shrimp dish that was normally made in the Southern United States, you better get shrimp that are from the frost Southern United States or it won't taste the same. And then the other is technique. There's a lot of technique that recipes don't go into absolutely. But then I think also remembering that kind of
in terms of using your instinct, you're kind of trust in yourself. So if you're making a recipe and you don't have something, if you just think about what that sort of something is and then think if there's something else you've got, it's a bit similar if you put it into the recipe, like the world is going to keep turning. So it's kind of you know, you know I've written as you say, I've written recipe books over a decade, but I think we can almost be a bit too sort of play to
them and then just not trust. If we think something is delicious, then then that's great. How the Buttered Toast Tara Wiggley is with us. What are some of the recipes you go through? So there there's thirty recipes in it. There's lots of recipes for eggs, because that's something that people get kind of confused about. Have poach and egg, how to scramble and egg? Has to brian egg? How to roast the chickens, how to make
a cup of tea, how to make a martini? Has to make smato, sauce, pesto, pancakes, all these kind of basic everyday things where there's lots of kind of slightly different ways of doing things. They just kind of through wizz through them, sort of each each recipee in one rhyme. Lovely wife spent the first five years of her life in Great Britain as an Air Force bred, so she's come home with the love of coddled eggs and roast beef in Yorkshire. So those are two recipes I have had to master
for her. Wow, what's your coddling eggs technique, Well, you have to have an egg coddler, and I've got several antique ones that my late mother in law brought back from Great Britain. I use about a teaspoon of cream. I like to put in a little bit of bacon and a little bit of cheddar, and then coddle for sixteen minutes, no more, no less. Wow does that sound right? Word? Word? It's how it sounds. That's great, Yeah, everyone, I love pinning it down sixteen
minutes. It was something like a boiled egg for example. People will sort of, you know, huse that hill to die on about exactly how many minutes? How many minutes the egg me for perfection? Well, and I find that there's latent heat. After you take the coddlers out of the out of the boiling water, they're gonna sit there and they're gonna there's gonna be some latent heat that that rises and falls while you make toast or whatever other
side dish you're making. So that's I think also adds to the perfection of the of the inner of the egg when it's cobbled properly. Absolutely, it's all about timing. If I try and get between my husband and his toast
and his egg when the timing is sort of almost being the things. And there's trouble for me is that, Yeah, it's all it's a production line where everything has to be in the right but you know, but also the big secret is that if something's a bit cold, or a bit burn or a bit of a gook, it's still going to be the still going to be fine. You can Tara Wigglely How to Butter Toasts is her book, and she goes through it and some of the ethos of the cooking kind of
like what we just talked about. And here's the other thing. When a lot of people ask for my recipes for things, I say, Okay, I can give you the recipe, but I'm not sure you're willing to go through what I'm willing to go through to make this recipe. Yeah. I think it's a choice, isn't it. My hon is very messy and my kids closed because there will be nine, But I will choose to spend kind
of sit down bat fifty on a Sunday. So I think everyone makes choices about sort of how they're going to spend that that kind of half day. But I think you've got to decide where you are and aren't going to do. And then if you decide you're not going to tell your house or clean it, then you've got to kind of just enjoy your food even more. Well, that's the other thing I've done is that i've along the way, I've learned. Okay, here's how you can do this and not dirty every
dish in the kitchen. That's very clever. I haven't quite got that. It's difficult. I'm repined for the last five minutes, and then it's kind of decimation. So you go through other recipes too, like crushing garlic or making mayonnaise. What is the what is the secret to a good mayonnaise? So that I mean there's a lot of science in may Nay. I've got a couple of verses that I could read. It would take take take half minutes. So so an understanding of the source can be a place to start,
but knowing how it fines will help it not to fall apart. The source is an emulsion. It is oil and water gels, two things that when they're left alone and naturally repelled to make them coalesce as one. To make these two things blend and massifying egg yolk is the mediating friends that goes on about how the egg yolk is the thing that possifies these two things. Is rhyme easy for you? Did you read a lot of Doctor Shou's growing
up to use an oden mask? Yeah? I think rhyme is a really fun way of kind of getting a message across and kind of and it also makes you distill the information. You've got to kind of get it down and down and down and then get these as to get these things down to kind of two lines. And then it's very fun trying to work out for rhymes with you know, Cincinnati, yes or orange. Very difficult. Tara Wiggley, it's a delightful book as you can written in rhyme. It's called How
to Butter Toast. Uh. If you're a first time cook, you'll enjoy it. If you've been cooking a while, you can probably find some things to relate about. And it's available everywhere you get books. Tara Wiggley, thank you for joining us today, Thanks for having Thanks for listening to Later with Lee Matthews, the Lee Matthews Podcast, and remember to listen to The Drive Live weekday afternoons from five to seven and iHeartMedia Presentation