Episoder
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Not gonna lie, Yumi still sounds sick on this episode and mercifully Simon runs the show to talk through the uses of nut butter, in particular peanut butter!
PEANUT NOODLE SALAD YOU'LL MAKE WEEKLY:
Dressing
140g peanut butter
juice of 2 limes
1/4 cup soy sauce
2 tbs sesame oil
2 tbs maple syrup
1/4 cup water
2 tsp grated ginger
2 finely grated garlic cloves
NOODLES:
200g Udon noodles, cooked in boiling water according to the packet instructions then rinsed in cold water.
1/4 cup of dressing
3-4 finely sliced Lebanese cucumbers
4 sliced spring onions
1 cup of coriander leaves
optional: 1/2 cup peanuts
METHOD:
Toss, taste and if necessary, add more dressing.
Eat immediately and love it sick! Leftover dressing will last long enough for you to make this again,
*Yumi recommends this with chopped red chilli.
This recipe can be found in our cookbook - The Food Fix
And email us any time! [email protected]
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It's always* fun when you go viral, especially for an article you've written about bodily functions!
One thing I didn't include in the article was a tip from my pelvic floor physio about what to eat for exceptional digestion! She really, REALLY wanted me to eat this food on the reg, so I did, and it's actually been pretty life changing!
But how can you make it yummy? And not food = medicine?
The trick might be adding it to this granola:
TEMPLATE GRANOLA:
750g rolled oats
100g coconut fat
100g honey or maple syrup
3tbs ground cinnamon
1/2 tsp ground cardomon
pinch salt
THAT'S THE TEMPLATE
Then add in non-sweet things, eg.
Pepitas
roasted peanuts
sunflower seeds
pecans
walnuts
shredded coconut
METHOD
Toss everything together then roast in a low, 140C oven for 10 minutes.
Add in the sweet things, eg.
crystallised ginger
raisins
sultanas
dried cranberries
dried blueberries
...toss everything around, then back in the oven for another ten minutes until it's clumping together, smelling aromatic, sweet and nutty, and is starting to go golden.
Allow it to cool before storing away in airtight containers.
Serve with diced whole kiwi fruit (SKIN ON!), yogurt and ground flaxseeds.
*not always
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Manglende episoder?
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We just did an episode about capers and I was fired up to talk about Smoked Salmon Bagels, given that they're a classic and I have eaten PLENTY.
So what are some of the elements of the perfect Smoked Salmon Bagel?
As usual, Simon knows a gobsmacking amount about a niche food (Caperberries and boiled bagels, in this case), and we leave you with a completed episode and a rumbling tummy. Is that you immediately heading out for supplies for tonight's dinner?
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Today, Yumi is still sore of throat and there's an alarming revelation about the waste of money that is cough medicine!
But Simon has energy around the delicious ingredient - CAPERS.
What the heck are capers?
They're actually the unripened berried from a prickly caper bush and food-wise, they're probably best-known as the thing you find atop of a smoked salmon bagel.
On today's episode, Simon talks us through what they're commonly used for, how to maximise their punch in your day-to-day cooking, and then a brilliant recipe from his favourite cookbook (so far) of 2024, Anna Jones - EASY WINS.
Cauliflower Caponata:
Heat your oven up to 220C.
Break up 1 cauliflower into big florets directly onto a big oven tray.
Cut up 3 onions into wedges and chop up 3 sticks of celery, add them to the tray then toss through 1tbs olive oil, 2tbs white wine vinegar, salt and pepper.
Cook for 25 mins until charred and softened.
Remove from oven. Turn the oven down to 200C.
Add in 2 tins of plum tomatoes, 100g of good quality pitted olives, 3tbs of a star ingredient CAPERS, and 50g of raisins. Mix them all together, mashing the veg a little with a fork as you do.
Back in the oven for another 40 minutes.
Take out the tray and while it's cooling add another tablespoon of vinegar and some chopped parsley.
Serve immediately while still warm or jar it up to last at least a week, finishing with olive oil.
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As we near our 300th episode, Simon and I review our reasons for doing a food podcast.
Is it because we love the sound of our own voices?
Not so much! (Maybe!)
It's because even the BEST cooks struggle to feed their families every day, especially when running households, multiple jobs, parenting, and all the other things we're doing just surviving.
So one thing you can do is prepare a few things when you DO have time - like a daal that can be frozen, sweet potato croutons that can be used on a soup one day and then to plump out a salad the next.
Find out more by subscribing to your favourite food podcast!
DAILY DAAL
Cube a couple of sweet potatoes, toss in 2-3 tbs of oil, shake over some salt, pepper and cumin seeds, then roast until soft, about 20mins at 180C,
MEANWHILE... fry up some onion in a deep, wide saucepan or frying pan. Add in 2 cloves of garlic and a hearty knob of ginger, and fry out. Add in half a packet of Herbie's Daal Spice Mix and cook to release the aromas. When ready, add in a tin of tomatoes, the same tin again but filled with water, a tin of coconut milk or cream, and crumble in a stock cube.
Allow to cook for 20 mins, stirring, then check for doneness.
At cooked, add in a squeeze of lemon. Freeze what you don't need for later.
To serve: Add another squeeze of lemon. Top with a dollop of Greek yoghurt, some fresh coriander leaves and those delicious sweet potato croutons.
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The science does NOT back turmeric as anything other than a brightly coloured tuber... but having it with ginger in SHOT form can certainly enliven the feeling in the back of your throat, make you feel like you're at least TRYING to feel better - and it's kind of delicious! It certainly worked for Simon - who reports that this is a MASSIVE retail fad back in the UK - and after recording Yumi also gave it a go. Didn't cure her hayfever, but it was YUMMY, used up some ginger and turmeric and was a bit of a morning heart-starter!
In a high-speed blender combine:
400ml fresh apple juice
60g loosely chopped ginger
20g turmeric (powdered or fresh)
juice of 1/2 a lemon
spoon of black pepper (optional!)
BLEND FOR A REALLY LONG TIME. Then strain the mixture through a Chux in a sieve or through a good, old-fashioned tea-strainer. Serve cold in 50ml shots.
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It's true that we "eat with our eyes".
Most cooks consider the appeal of contrasting (and bright) colours when putting together a meal.
Simon gets deep today, asking, "Is there a place for grey food?"
Yes, if you count oysters as a grey food!
What else?
Listen here...
Tomato Tonnato recipe
Arrange 5-6 big chunky vine tomatoes (about 900g), sliced on a gorgeous platter.
In a blender
5 tbs olive oil
85g tin of tuna in oil
2 anchovy fillets
2tsp drained capers
1/4 cup of mayonnaise
juice of 1/2 a lemon
1 garlic clove
a few basil leaves
Whizz until creamy. Adjust the seasoning to taste. Spoon the sauce over the tomatoes. Sprinkle with sea salt, black pepper and more basil leaves. Serve with crunchy bread.
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We can't nail every meal!
Especially when we're cooking in someone else's kitchen!
On today's episode, Yumi and Simon both get pod therapy about their most recent disasters, and Simon does a do-over on a delicious Baba Ganoush.
DO-OVER BABA GANOUSH
2-3 eggplants, pricked with a skewer or fork (if you don't want to live dangerously)
Cook the eggplants WELL on the BBQ. Like, REALLY WELL, so they're blackened and blistered and completely yield.
Allow them to cool and sweat a bit on a plate, then rub off the skin, cut off the heads, and with the remaining soft cooked flesh, chop in up on a big board with a big knife.
In a big bowl, season with salt (but not too much), a good glug of olive oil, the juice of at least 1 lemon, and some spoons of tahini. Greek yoggut *could* be deployed here but is optional.
Serve with crusty bread or on the side with lamb. Yum.
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All green, raw food does not have to flee from your kitchen just because it's cold.
Yes, the weather definitely affects what you feel like eating but salad can still comfort and nurture you even when you're putting an electric blanket on the couch. (Try this! It's excellent!)
On today's episode Yumi revisits one of the GOAT salads. The classic. Rocket, Pear and Walnut. It appears in her cookbook Endless Summer. But she's giving it a rejig to make it more weather-appropriate.
THE SALAD
240g rocket leaves
2 firm pears, sliced into chips
3/4 cup of walnuts, refreshed by being toasted under the grill for 2-3 minutes
between 1/2 cup - 3/4 cup grated Grana Padano or Parmesan Cheese
THE DRESSING (enough for 3 salads, so only use a third of this!)
40ml White Balsamic Vinegar
80ml of your best olive oil
1tsp honey
3/4tsp salt
2tbs tahini
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Yes, it's been a big and exciting couple of days for Stynes with her book with Dr Melissa Kang 'WELCOME TO SEX' being nominated for a Prime Minister's Literary Award... but we WILL talk about food.
Yumi's been busy going through the cookbook she co-wrote with Simon. Partly because she loves Simon's recipes but also because she can't remember her own! It's incredibly handy having them written down - and you can find the book here if you're interested.
SIMON'S FULLY LOADED BANANA BREAD
Melt 100g of butter and set aside to cool slightly.
Preheat the oven to 180C.
Line a loaf tin with baking paper.
Activate 1tsp of bicarb in 1 cup of Greek yoghurt. Allow it to sit for 5 mins to fluff up and activate.
Add to the yoghurt mixture the butter, 1 cup of caster sugar and 2 eggs, and mix.
Now add in 250g plain flour, 1tsp baking powder, 1 tsp cinnamon - and mix but don't overmix. Finally, add in 400g of very ripe, very mashed banana.
Pour it into the prepared tin and cook it for 1.5 hours, trying not to doubt the cook time.
Cool on a wire rack.
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There are NO MORE EXCUSES if your roasted potatoes aren't perfect!
Also, why is Yumi laughing so hard she has tears?
It's all about this guy who went viral for his potatoes.
THIS RECIPE IS YUMI'S VERSION
Get a large pot on the stove with 2cm water in, turn up hot.
At the same time, put a full kettle on to boil.
Quarter 700g potatoes.
By the time you've finished cutting up the spuds, the water in the kettle and the small amount on the stove should both be boiling.
Pour the kettle water into the pot on the stove.
Tumble the potatoes in making sure they're not sticking together. Stir a little.
Wait for the water to return to boiling then set a timer for 3 minutes.
Once the timer has sounded, drain the potatoes really well so they're dry, and allow them to cool.
To do the Ibiza method, pop the now-cool potatoes in the FREEZER for 35 mins.
Preheat the oven to 200.
Get a roasting tray on the hob and fill it with at least 2mm of olive oil. Be careful! Use the stove element to heat the oil and when it's spattering hot, carefully decant the potatoes into the oil. They will spatter. Use tongs to make sure each piece is cut-side down.
Pop in the oven and roast for 30 mins before turning to the other cut side, and roast for another 20 mins. Serve when golden crunchy all over.
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Freshly returned from his old stomping grounds in London, Simon is full of fresh inspiration and ideas.
One of the places he's loved in the past is the legendary Peckham produce store, Persepolis. We hear about its owner and creative force, Sally Butcher, aka Sally in Peckham, and Simon talks us through one of her recipes, which you can find here or below:
CAULIFLOWER AND PICKLE PIE
INGREDIENTS
1 cauliflower, cut into florets
1 chopped onion
1 cubed zucchini
50g raisins
1 tin drained and rinsed chickpeas
1/2 jar of pickled turmeric (which you can buy here)
Oil, for cooking
filo pastry
METHOD
Pre-heat the oven to 190C.
In a large tray, spread out all the veg, and rub and coat them with pickle and a few tablespoons of oil. Cover the tray with foil and bake for 30 mins.
It is here Simon says you can stop and enjoy this with rice! Or continue on to make a pie:
Lightly oil a 26cm X 36cm baking tray.
Brush layers of filo pastry lightly with oil and layer them in the bottom of the tray until you have used half of the packet of filo.
Now add the cauli-pickle filling.
Repeat the filo brush-with-oil layering for the remaining sheets of pastry.
Bake at 180C for 20 mins. Serve immediately with a side salad or enjoy later as leftovers!
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You're in the minority if a lurgie hasn't waylaid you this past month!
Here's a ginger tea to heal your roughed-up throat.
Cook up 15g ginger, grated in 500ml water.
While it's warming, make a slurry of 1/2tbs of potato or corn starch dissolved in 1tbs cold water.
When the ginger-water tea is hot, use a whisk to stir in the slurry and bring the mixture to the boil.
You should see your tea thicken - just slightly - and grow a little cloudy.
Take it off the heat and stir through 2tbs of your best honey. Manuka is good here. Squeeze in some lemon if you have. Drink one cup immediately and save the other for bedtime.
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Simon Davis is freshly returned from a month in his home country and the delightful dining experiences he had in England have invigorated and enlivened his appreciation of food.
On today's episode we find out what is Simon's FAVOURITE RESTAURANT...?
And we talk through one of the simplest desserts that is so good, I have to "cook" it this afternoon (no actual cooking required).
BALSAMIC STRAWBERRIES
1 punnet of strawberries, washed, hulled and halved
1 tbs of your best balsamic vinegar
2 tbs of white sugar
Coat the strawberries in the vinegar and sugar, then leave them in the fridge to macerate for a couple of hours. Serve plain, alongside cake, or with dollops of cream, crème fraiche, or ice cream!
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A couple of listeners have asked us to talk you through Tapioca Pudding. It's the sort of thing you can buy in the fridge section of health food stores and at specialty Thai Dessert Takeaway places - but unlike it's spiritual sister Bubble Tea, this is pretty easy to make!
Boil 3 cups of water
Add in 1/2 cup of tapioca pearls
Stir and keep an eye on it. The pearls will go from opaque white to translucent and glassy.
Don't overcook it. Take it off the heat when there's still a white nucleus.
Srain and rinse in cold water, stirring with clean hands.
In a seperate small saucepan, cook up
1 cup of coconut milk,
1/2 cup sugar,
1 knotted pandan leaf
Warm the coconut sauce on the stove to thoroughly dissolve the sugar.
Once warmed through, add back in the cooked tapioca. Stir gently. Spoon or pour out into serving cups and top with sour mango or regular mango, and if mango is out of season, top with any fruit such as paw paw, melon, tinned mandarin, pomegranate, etc. Leave to set in the fridge or eat still warm.
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We discuss the utter absence of cooking with cactus in our lives (!) and a cookbook which I have loved by Nik Sharma called VEG-TABLE.
To make the recipe, you need
500g Orecchiette (thus named because the tiny scooped pieces look like a baby's ear
285g frozen peas
11/2 tsp cumin seeds and 1/2 tsp fennel seeds, lightly crushed in a mortar and pestle
4 cloves of garlic, grated
1 tsp red pepper flakes, eg., Aleppo, Maras or Urfa.
2-3tbs white miso paste (I use 3, Nik Sharma says 2)
lots of grated Parmesan or Grana Padano (I use a cup+)
snipped chives from the garden
Boil the pasta in generously salted rolling boiling water a minute or 2 less than the amount of time recommended on the packet. In the last 2 minutes, add the peas to the pot. Drain, reserving 1 cup of pasta water. Dress the cooked pasta/peas with 1tbs of olive oil. Set aside and then:
Warm 3 tbs good olive oil then add cumin seeds and fennel seeds. Fry for less than 1 minute until releasing their aromas. Add in the garlic and red pepper flakes.
Dissolve the miso paste in 1/3 cup of the reserved pasta water. Add this to the fried spices then add the peas and crush them a little so they're less intact and more prepared to integrate with the sauce.
Use a big slotted spoon to fold the cooked pasta into the spice mixture, adding in about 1/4 cup of cheese. Feel free to add a bit more pasta water to make the final version brothy. Taste. It may need more salt. Serve with more cheese on top and some generous snips of chives.
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On today's episode Simon and Yumi reminisce about when they first started recording the podcast more than 280 episodes ago - in the KiiS Sydney studios, using Kyle Sandilands's diamond-encrusted microphone.
It's been an incredibly fun and delicious ride since then and today's a bit of a full-circle moment as Simon builds on that first ever episode's food suggestion - try grating a tomato on your box grater. Add olive oil and a generous pinch of salt, garlic if you want (don't have to), and then spoon this simple mixture onto sourdough toast. Unbelievable!
So what now? Cook it? Add seafood? You'll have to listen! And share the podcast with your people!
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Some great info in today's episode about why some foods burn while we're cooking them EVEN WHEN WE'RE RIGHT THERE WATCHING.
It's all about SUGAR content!
Whether in a bolognese sauce or the fancy toast you keep burning, WHY? And what to do about it?
PLUS - try this brilliant Teriyaki Sauce recipe that is TOO EASY to believe!
TERIYUMMY CHICKEN
500g chicken thigh fillet, cut into plus-size nuggets, dusted in plain flour
2-3 tbs plain oil, eg., grapeseed, peanut or canola
TERIYAKI SAUCE
2 tbs Kikkoman soy sauce
2 tbs mirin (a sweet wine)
1 tsp honey
Preheat the oil in a heavy-based frypan. When it's hot to sizzle, tumble in the dusted chicken pieces. Fry until burnished, then when pretty cooked, pour in the combined teriyaki sauce ingredients. Cook, stirring to coat the chicken and reduce a little, then remove from the heat and serve immediately on hot rice. Optional: top with a handful of roasted cashews.
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On today's episode I take care to explain exactly what is meant by the Very Online term, 'Girl Dinner'... and I have a girl dinner of my own to share, based on this recipe - but not much like it at all.
YUMI'S GIRL DINNER FLATBREAD
1 x small, round za'atar flatbread, shop bought
about 150g of halloumi cheese, grated
1 x medium zucchini, shaved into ribbons
salt, pepper, a drizzle of honey (optional), fresh oregano (optional)
Pre-heat the grill to HOT.
Top the flatbread with grated halloumi and then arrange the ribbons of zucchini artfully around on top. Season with salt and pepper then pop under the hot grill for about 5 mins. (Keep an eye on it - your grill is different to mine, and how close your tray is to the heating element makes a huge difference to how long it will need. You want the bread hot and steamy, the zucchini cooked and the cheese melted.)
Pull out, pop on a plate, drizzle with honey and oregano if you can stump up that much energy, then serve with an opened tin of sardines on the side. If you want. I mean Simon audibly gagged when I suggested this so you figure it out!
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It's no secret that Simon Davis LOVES Greek yoghurt as an ingredient.
But has he ever been this excited about Greek yoghurt as he is today?
Listen for a fantastic rave about Anna Jones's new cookbook 'Easy Wins' - an exasperated take on mayo - and this fantastic recipe:
Frizzled Spring Onion and Olive Oil Dip
150g good Greek yoghurt, strained if you can be bothered
1 bunch spring onions, finely chopped
100ml olive oil
1 tsp pul biber Turkish chilli flakes
1 tsp sugar
1/2 tsp ground turmeric
zest and juice of 2 limes
salt and pepper
Over a low-medium heat, fry the spring onion and pul biber chilli flakes in the olive oil until crisping and charring on the edges, veritably sizzling and frizzling - around 10 minutes.
At the 9th minute, add the sugar and turmeric.
Remove from heat, add salt and pepper then set aside and allow to cool
Juice and zest the limes into the yoghurt, mix through, add salt to taste.
Opulently dress the yoghurt with the yellow onion and oil mixture. Mix through or leave it on top.
Serve with bread, chips, roast chicken, lamb chops, whatever you want! It's amazing!
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