Episodit
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It's not a "humble brag" at all to come all up in our show notes and mention that my OTHER podcast - Ladies, We Need to Talk - won 2 awards in November. One for Best Podcast Sex and Relationships - and one for PODCAST OF THE YEAR!
No, it's not humble at all. It's huge.
As it is when your restaurant wins an award. It should be shouted from rooftops because basically, it's an accomplishment that no one can take away from you. Absolutely my podcast won't be PODCAST OF THE YEAR next year. But this year it was. And I'll keep that til I die.
On today's show, we talk about what it means to win, and Simon describes the amazing experience of dining at this year's CHEF OF THE YEAR Award Winner, Jung Eun Chae's restaurant, Chae.
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It's not every day you make a slice that's so yummy you should retire and just become a permanent cake maker, obviously growing EXTREMELY RICH in the process! Lol!
Have you also noticed your fruit n veg getting cheaper? HMU at [email protected]
RHUBARB SLICE
750g - 1kg rhubarb, washed, dried and trimmed to a salad-like dice.
225g room temp butter
150g sugar
2 eggs
1 tsp vanilla paste or essence
450g plain flour
1.25 tsp baking powder
big pinch salt
Combine the butter, sugar in a food processor, add in the vanilla, the eggs one at a time, and at the last minute, add in the flour, salt and baking powder but DON'T OVERMIX.
Split the mix in 2, press half of the mix into a brownie tin, refrigerate or freeze the remaining dough.
Mix the prepared rhubarb with 10g tapioca flour and 80 - 100g brown sugar. 1 tsp of vanilla extract and a pinch of salt.
Add that to the brownie tin, spreading evenly.
Spread the remaining mixture over the top of the rhubarb.
Bake for 40 mins at 180C, allow to cool then sprinkle with icing sugar and serve with strong, hot tea!
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Puuttuva jakso?
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If it's not Moving House season, it's Gift Wrap season (*HELP!*), and Simon is getting amongst it by creating a really impressive but rather easy fish meal.
Pre-heat the oven to 200C
Trim and chop bok choy into (roughly) 4cm pieces, cut 1-2 spring onions into matchsticks, set aside.
In a small bowl, 1tbs miso paste, 2tbs butter, and 1tbs mirin, mix to combine, set aside.
Set out 4 pieces of 30cm baking paper.
4 x 120g-150g white fish fillets, eg., Ling.
Divide the fish pieces and 100g mushrooms (eg., shiitake) plus the prepared veg among the 4 pieces of paper.
Drizzle with the miso dressing and 2 addition tablespoons of water.
Wrap well.
Bake for 12-14 minutes. Allow to rest for a couple of minutes. Unwrap at the table with great theatricality and enjoy getting involuntary twinkle hands! (Top with more finely sliced spring onion if you want!)
Enjoy!
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I sometimes forget that Simon's day job is commissioning and editing cookbooks. The man lives and breathes it.
So we find out what he's been working on (Spoiler: Adam Liaw's latest) - - and then deviate into a favourite that is both simple and quick, but necessitates good ingredients and a deft, confident hand. Or a drunk hand! Either will do!
Spaghetti Aglio, Olio & Pepperoncino
100g spaghetti per person (best quality)
6 tbs best olive oil
handful of red chillies or dried chilli flakes with good flavour
4-6 cloves of fresh garlic, finely sliced
optional: grated parmesan (Simon doesn't)
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Fulfilling our remit to make delicious food achievable - THIS EPISODE DELIVERS!
Yes, it is a tiring time to be alive in the world. Politics and world events are GRIM. And yet, one must eat. One must feed one's family.
LOADED SWEET POTATO WITH BLACK BEANS AND CHEDDAR (thanks to NY TIMES COOKING)
Preheat the oven to 200C.
Wash and dry 2 medium sweet potatoes then halve them lengthways.
Rub all over with 1tbs olive oil and sprinkle salt all over.
Roast for 30-40 minutes, until smelling good.
(*I found I didn't need this much time - Yumi)
Turn them over so they now look like boats and use a fork to rough up the flat side.
Top with 1/2 cup grated cheddar cheese and 1 can rinsed and drained black beans, then another 1/2 cup of cheddar cheese.
Bake for 7 minutes until cheese has melted and the beans are hot.
Serve with a wedge of lime, chili sauce, fresh coriander, and WHATEVER ELSE YOU WANT.
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Hetty McKinnon's cookbook 'Community' is an Aussie classic. I remember when women used to give this to each other as a cult gift - so good! Everything from this book is amazing and you can buy it via this link. The following recipe can also be found here. But listen to this episode
STEP 1: Barbeque the following, well.
2 heads (1kg) broccoli, cut into florets
STEP 2: Make a dressing and heat on stove in a small pot combining these ingredients:
125ml extra virgin olive oil
2 cloves garlic, finely chopped
80g capers, rinsed and drained
1 long red chilli, thinly sliced
STEP 3: Combine the following in a big bowl and then dress with the warm oil/dressing:
500g cooked chickpeas (about 2 cans) drained and rinsed
1 cup baby spinach leaves
1 cup parsley, finely chopped
1 cup mint, leaves picked
zest and juice of 1 lemon
80g Parmesan cheese, shaved
50g flaked almonds, toasted
sea salt and black pepper
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Having a food failure ISN'T unusual. It's part of being a cook.
But there's something particularly painful when it's a whole cake that's ruined.
I relive a recent Pear Cake fail and we talk through what can be done when things don't go to plan.
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Dinosaur Spaghetti! - AKA Hipster Kale Pasta
1 bunch of kale, leaves torn off the ribs, (ribs composted)
Pop the leaves into a large pot of boiling, salted water.
Cook 30 seconds then drain on a dry, clean tea towel. Allow to cool slightly. Lightly use hands to wring them out.
Put the leaves in the food processor, with a handful of walnuts, 30g grated parmesan cheese, 3 tbs olive oil, 1 chopped garlic clove, 1/3 cup water, juice of half a lemon. Season with salt and pepper. Serve on wholemeal (!!) spaghetti topped with extra grated cheese.
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Yumi has some reflections after she cooked a bit of food for a friend's son's birthday bash.
In short?
There might always be a vomit or 2 if it's an 18th...
Also -? Food that is good at 6pm needs to also be good at 2am.
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How do you line the stomachs of the guests celebrating an 18th?
Yumi and Simon both have ideas and experience with this! WHOSE WILL WIN OUT?
If you want to know more about the inari Yumi mentioned, they look like this.
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Our second special episode with RecipeTinEats's Nagi Maehashi!
Her new book can be found here.
On this episode, we talk cooking for your dog, where Nagi gets her cooking inspiration, excessive sweetness in Western food, and a beautiful whipped tahini that can be used on SO MANY THINGS - from eggs to eggplant, broccolini to white fish.
WHIPPED TAHINI
1 cup plain yogurt
21/2 tbsp tahini
11/2 tbsp lemon juice (substitute 1 tbsp apple cider vinegar or white wine vinegar)
1 garlic clove, finely grated (Yumi would leave this out cos #allergic)
1/4 tsp kosher salt
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The legendary brains behind Recipe Tin Eats (- one of the world's most widely used cooking and recipe websites -) NAGI MAEHASHI - joins Yumi on today's 5 Minute Food Fix!
They talk about recipe testing, her new cookbook, which you can order here, and how to make the simplest, yummiest thing:
WHIPPED RICOTTA
1 cup (8 oz) full-fat, good-quality ricotta, at room temperature
1/2 tightly packed cup finely grated parmesan*
2–3 tsp milk, if required
METHOD
Mix the ricotta and parmesan in a small food processor, or a bowl using a hand-held electric beater or even a hand-held whisk!
Beat until smooth. If the mix seems a bit too stiff and thick (which will depend on the ricotta you’re using), dilute with 1 teaspoon
of milk at a time until it’s spreadable like whipped cream.
Excerpted from Delicious Tonight © 2024 by Nagi Maehashi, reprinted by permission of Countryman Press, an imprint of W. W. Norton & Co., Inc. All rights reserved.
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Not everyone listens to each episode as they drop but if you're here in October, now is the time to start thinking about Christmas. Sorry!
One of my favourite pudding recipes comes from Dan Lepard. I love his use of grated carrot and dark ale beer in this! It's also dead-easy and reliable. I always chuck in a few extra things my Mum likes - dried figs and those repulsive red cherries. Serve with tons of custard, the best vanilla ice-cream you can afford and cream too.
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In our cookbook, which you can buy here, I have a recipe for 'Wedding Guest Croutons' - theory being that the perfect crouton should be like the perfect wedding guest: Immaculately behaved and never overshadowing the real stars of the show ( - the bride, the mother-of-the-bride, the flower girls and the SALAD or the PASTA ON WHICH IT SITS). Phew!
Being low-key obsessed with croutons, I had to share this recipe for Anchovy Croutons which I'm making ALL THE TIME.
ANCHOVY CROUTONS
1/2 loaf of sliced, good-quality sourdough bread, stale is ok
1/3 cup olive oil
100g jar or tin of anchovies, including the oil
METHOD
Combine the oil with the anchovies in a tiny saucepan. Meanwhile warm the oven to 140C and prepare a couple of baking sheets.
When the anchovies start to "melt", encourage their disintegration with a wooden spoon until they form a muddy riverbed silt.
Lightly brush this mixture over one side of each piece of sourdough bread until it's all used up.
Cut the bread into cubes. (I like mine slightly bigger than 1cm but don't overthink it. Just cut.)
Mop up any leftover anchovy mixture with cubes of bread then spread them over the 2 baking sheets, and bake for 10 - 15 mins.
Turn them well, bringing to corner croutons into the middle of the pan and rotating the middle-pan ones out to the edges.
Cook for another 15 until the croutons are smelling toasty, changing colour to golden, and are crunchy when you try them.
Allow them to cool before storing in an airtight jar.
Serve on salad, with burrata, or atop a red spaghetti.
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Asparagus really is the KING of Vegetable. It has such a short season, is so flavourful and healthy, and best of all, requires the very barest of intervention to make it taste good.
If you're interested, the restaurant where Simon had the best asparagus of his life is St Peter in Paddington, Sydney, and it's extraordinary by all accounts!
But to make Simon's King Asparagus Salad, do this:
Find the freshest asparagus you can.
Trim the ends, then slice 3 bunches into tiny coins.
Dress with the juice of a lemon, salt and pepper, and a generous drizzle of your best olive oil.
Arrange on a beautiful, showoffy platter and top with shavings of parmesan.
Serve as part of a lunch spread with crusty bread and smashed minty broad beans.
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We've talked about Simon's 'Fully Loaded Banana Bread' on this podcast before... but today Yumi arrives in studio with a massive fail of this tried-and-tested recipe.
Here, we try to unpack what went wrong...
And then we head into the real reason we wanted to talk - which was the concern that we are not making the most out of the wonderfully non-perishable fruit that is the GRAPEFRUIT.
How can we expand our uses of this marvel?
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Amazingly, Simon and I are up to 299 episodes of the 5 Minute Food Fix!
Here's what to do with an excess of blueberries.
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School holidays can be a rough time for parents! Yumi and Simon have a food-related activity you could do with your kids?
Make preserved lemons! (it's easier than you'd think. The hard part is figuring out what to do with the preserved lemons once you've made them tbh.)
Well lucky you're here because Simon has a weeknight recipe he likes that uses preserved lemons.
CHICKEN WITH PRESERVED LEMON AND TOMATO
Start with 4 skinless, boneless chicken breasts, patted dry and seasoned.
Heat 2tbs olive oil in a pan and fry the chicken until lovely and golden brown, about 5 mins per side.
Remove from the pan and set aside.
In the same pan, add 500g cherry tomatoes. Cook until they start blistering, squash them with the back of a spoon. Add in 1tbs of finely chopped preserved lemon and 4 finely sliced garlic cloves. When it's all combined and looking good, add in 2tbs tomato paste and a good pinch of Turkish chilli flakes. Cook and stir for a couple of minutes before adding 1.5cups of water, bring to a simmer then allow to reduce. Add in fresh oregano, then add in the chicken breasts and mix through, allow to cook for 10 mins. Finally, add in a good squeeze of fresh lemon. Serve with cous cous!
PS. The Basque Cheesecake episode can be found here.
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MIRACLE CABBAGE AND CHICKEN
WARNING: This episode contains instances of making each other laugh like astronauts on a space station where they've run out of oxygen and have no choice but to start pumping in pure happy gas. Unfettered lunacy I tell you!
TO MAKE THIS MIRACLE:
In a medium bowl, whisk together 1tbs each of soy sauce, honey and olive oil.
Add in 4 x skinless boneless chicken thighs
Season with salt and pepper, toss to coat.
Put a rack in the middle of the oven and put the grill up to high
Find that gigantic half a purple or white cabbage that's taking up all the fridge space, and cut it into (roughly) 6 wedges
Arrange the wedges and 350g of trimmed green beans on a baking sheet.
Drizzle over 2-3 tbs olive oil, season with salt and pepper, then space the chicken on the tray next to the cabbage and beans and set under the hot grill for 19 minutes.
The cabbage should have lovely blackened charred bits.
Remove and allow to sit for 5 - 10 mins.
WHILE THIS IS COOKING...
Make the dressing by whisking together in a small bowl or jug:
1/4 cup rice vinegar
2 tbs sesame oil
1 tbs chilli sauce
1 finely grated garlic clove
2 tbs soy sauce
1 tbs honey
taste and season with more salt if needed.
Roughly chop the cooked cabbage and finely shred the chicken
Add it to a big bowl with the cooked beans. Add a few finely slices spring onions and half a cup of chopped parsley. Dress with the dressing, season with salt and pepper, and serve.
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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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- Näytä enemmän
