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Providing a successful bowl of food for the class party, the swim carnival, the Welcome Back or the sad Farewell party - can sometimes be the only validation the home cook gets ALL WEEK! Ha! So here are some easy ways to make the most of it.
Personally, I LOVE being set the challenge to make something high-yield, high-praise, low-stress - at short notice. Like Craig David, I was Born To Do It. Lol.
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Where did you go for holidays this summer?
If it was Queensland, chances are you encountered Plantain as an ingredient!
This incredible, versatile and super delicious ingredient was previously not grown locally, was hard-to-find, and expensive. THAT'S ALL CHANGED, obvs. (Coming soon to a fancy restaurant near you!)
Plantain is Yumi's prediction for hitting the mainstream here in restaurants, cafes, cooking shows and at home - - so get onto it first!
TO MAKE SIMPLE PLANTAIN CHIPS YOU'LL NEED:
3 yellowish to black plantains
1 flat teaspoon cayenne pepper
generous pinch of salt
4mm sunflower oil for frying
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A FENNELLY CROUTON CELEBRATION
Because we all know Yumi won’t ever, ever leave her crouton era. Here’s another use for them and one that we can combine with one of Simon’s loves – raw fennel. It’s zippy with acidity, fresh with crunchy anisey fennel and the perfect foil to serve next to a roast chicken, something meaty on the barbecue or a nice piece of poached salmon. If you’re making the croutons from scratch then toast the nuts in the oven on a tray at 200C with them instead of in a dry pan.
Toast ½ cup walnuts or pecans in a dry frying pan until golden brown on all sides. (5–8 mins). Let cool, then coarsely chop nuts.
Combine 3 Tbsp. sherry vinegar or red wine vinegar, 1 garlic clove, finely grated, and ¼ tsp. Crushed Turkish red pepper or chilli flakes in a medium bowl. Leave for 10 minutes for the garlic to mellow and flavour the vinegar, then whisk in 3 tbsp olive oil. Add croutons (3 large handfuls) and chopped nuts. Season with salt and toss to coat and let croutons soften slightly; set aside.
Remove stalks and fronds from 2 fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with ¾ cup torn fresh mint leaves. Zest ½ lemon over fennel, then squeeze in the juice. Add the croutons and nuts and toss to combine. Shave over a nice generous amount of parmesan and serve up.
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In this classic episode from the archives, Yumi asks questions about olive oil, Simon answers.
Sometimes foodies can take the basics for granted. Most of us are familiar with Olive Oil, but it's worth knowing why this is such an essential ingredient, how to get the most out of what you're paying for, and what to look for when purchasing.
Olive oil icing: 1 cup icing sugar + 1/3 cup of (good quality!) olive oil. Mix and pour over your carrot cake!
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It feels sheepish to admit it - but sometimes even the host of a FOOD PODCAST can lose their cooking mojo!
Given we have a bit more spare time over the summer (hopefully), Yumi has decided it's time to pick up her weapons - the kitchen knives - and get back in the kitchen. The mojo isn't dead, it's just very, very tired, it's dormant, it's burnt out and it needs something achievable to bring back the belief!
ACHIEVABLE works! There's even a bit of live cooking action as she cooks WHILE RECORDING THIS EPISODE.
We also get into the origins of Harissa Paste and some good ways to use it. Enjoy!
HARISSA MAPLE MUSHROOMS interpolated from NY TIMES COOKING
⅓ cup olive oil2½ tbs maple syrup 2 tbs harissa paste1 tsp sweet paprika1 tsp ground cumin1¾ tsp fine sea salt (!)500g any mushrooms that look good, slicedGreek yoghurt and salt to serveCombine the first 6 ingredients then pour over the sliced mushrooms. Spread the now-marinated mushrooms over a large oven tray and roast at 220C for 20 mins, turn them over and turn the oven down to 180C and roast for another 10 minutes.
Serve according to the recipe - immediately, on seasoned Greek yoghurt with crusty bread, or do what Yumi did with them - which was add them to sandwiches and salads over the next 5 days. AMAZING!
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Hey there my mid-summer parent friends!
How's your existential despair?
Feeding fussy kids is tricky at the best of time, but summer holidays can be VERY TRYING because HOT CHIPS are not a food group!
Given avocados are so cheap, we assume you're buying a few... But do you know how to treat your rock-hard avos lovingly? AND HOW TO GET YOUR KIDS TO EAT THEM??
Listen here to feel less alone! And maybe even discover a new thing your kids will eat!
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Obviously we're deep in the torture of school holidays so it's the perfect time to dredge up memories about our own schooling. Lol!
Specifically?
The formative, and let's face it, rather delightful childhood experience that was the Year 7 Home Economics classes - where we were taught to cook from a book called 'Cookery the Australian Way'.
Was this your experience too?
Shoot us an email: [email protected]
TEA CAKE via YEAR SEVEN FLASHBACKS!!
60 gram butter, plus 15g extra (both portions at room temperature)
1/2 cup caster sugar, plus 1 tablespoon extra
1 egg, at room temperature
1 teaspoon vanilla
1 cup self-raising flour
1/3 cup cup milk
1 teaspoon cinnamon
Heat the oven to 180C, 160C fan forced.
Cream the butter and sugar. Add in the egg, vanilla, flour and milk. Mix, pour into a small (20cm) cake tin then cook for 15-20 mins.
Melt extra butter, add extra sugar and as much cinnamon as you want then spoon that over the top of your cute and teeny cake. Serve with proper brewed tea - optional to eat with your bare hands! ENJOY YOUR TIME TRAVEL!
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A SHARE PLATE OF STEAK is a great way to centre this nourishing ingredient while keeping it light - and dare I say - digestible?
Based on a recipe by the wonderful Sabrina Gahyour, this is a beautiful platter that gets one steak in front of everyone you're having over for a BBQ!
Make the dressing with 200ml pomegranate molasses, 75ml balsamic vinegar, 1tbs olive oil and 2tsp Dijon mustard.
Cook the steak (whichever you like, eg., sirloin) hot and fast for rare. Allow it to rest for 5 minutes before slicing finely. Serve the slices circling a nest of rocket leaves, drizzle with the dressing and top with a gorgeous tousle of pomegranate seeds.
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\Sometimes the cost on mid-summer berries is too good to walk by so you stock up on some delightful berries and then... need to find a way to use them up.
BLUEBERRY PANCAKES
Melt 80g butter in a small, smooth bowl and set it aside
Pick out the dud berries and compost those! They're not good.
Separate 2 eggs, whizz the whites of the eggs with 2tbs of caster sugar.
Decant into a standby bowl then reuse the mixing bowl (unwashed) to whizz up:
the 2 egg yolks (I misspoke in the episode and said "eggs" not "egg yolks" but it's YOLKS, folks)
1 cup milk
1tsp vanilla essence
pinch salt
combine, then -
sift in 1 cup SR flour (wholemeal is ok)
add in the melted butter
mix just a bit - DO NOT OVERMIX!
then cut through the foamy, meringuey egg white.
Warm up a heavy-based frypan. Rub butter over the pan. Spread 1/2 cup - 3/4 cup sized pancakes on the pan, dot with an ABUNDANCE of blueberries, pop the lid on the pan then leave alone for 1.5 - 2 mins. Flip and cook for another 1.5 mins with the lid off.
Serve immediately with whipped cream, sliced banana, maple syrup, etc.
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If life sometimes feels hard, preparing meals DOESN'T HAVE TO.
Your esteemed and enthusiastic hosts Simon Davis and Yumi Stynes would like you to know that cooking dinner doesn't have to be a time and energy suck! Just remember the things that you love to eat that are good for you.
No less than this one!
It's Adam Liaw's Tomato and Tuna - ON TOAST.
5 ripe tomatoes425g tuna chunks in spring water, drained½ cup good quality extra virgin olive oil, plus extra to drizzle¼ tsp dried oregano4 large, thick slices of sourdough½ cup loosely packed basil leavesChop the tomatoes, toss through with olive oil and tuna flakes, check for saltiness and add more if you like. (I have just been reading the amazing chapter on seasoning in Bee Wilson's amazing book The Secret of Cooking - and she has a lot to say about adding pepper! It's a distinctive and potentially flavour-changing seasoning, so maybe leave the pepper on the table for people to add their own.)
Drizzle bread generously with olive oil and toast rather well so there are blackish bits. (Liaw uses a griddle pan, I would just use the toaster but aim for well-done.) Toss the basil leaves gently through the tuna mixture.
Dollop your yummy tuna-tomato mix on top of the toast. Serve immediately.
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Emotional eating?
Or intentional, nourishment-seeking?
Tahini is a fantastic ingredient no matter what type of eating you're feeling.
On today's episode Simon has an aerated and essential tahini sauce from acclaimed foodie Anna Jones but first you have to get through some sass, at least one use of the word "yoggut", a bit of emotional bloodletting, and some lols.
200g tahini
3 tbs olive oil
1 tsp cumin
1 finely chopped garlic clove
the juice of 1/2 a lemon
blending it with 150ml of water
Blend everything until aerated and amazing. Serve on any roasted or grilled vegetable, or on some silverbeet, chard, spinach or kale (well washed), fried down with onion and garlic.
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IT'S SUMMER, so we're celebrating by warming up some of our favourite episodes from the past season.
Here's one where Yumi is 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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A RETURN TO THE TRADIE’S HANDBAG
With summer here, it’s time we remember that there are days when cooking can be all just a bit too hard.
And that’s why we LOVE a rotisserie chicken. We talked about this ALL the way back in episode 19 – in fact, but there is always more to be said on the subject.
Recently, Simon has been getting a bit looser with his rotisserie chicken, cheating and using it as the base with utter shamelessness. And it’s this shortcut that he wants to bring to your attention today really – want to whip up a pie quickly? Rotisserie chicken! After a quick, amazing taco wrap? Rotisserie chicken!
Here he’s injecting more flavour into it with a (pre-bought) red curry paste, lightened up with a greek yoghurt mix to make some crunchy Thai-style san choi bao. Because why not double up the cheats and keep hacking away? It may sound odd, but it’s really not, and the end results are delish.
Heat 1 tbsp vegetable oil in a small saucepan over medium. Cook 3 tbsp red curry paste, stirring often, until fragrant and slightly darkened and beginning to stick to bottom of pan, about 2 minutes. Scrape into a medium bowl and leave to cool, then stir in 1 cup greek yogurt, 3 tbsp fresh lime juice, 2 tsp honey, and ½ tsp salt.
Add ½ finely chopped medium red onion, 1 finely chopped celery stalk, 12 chopped cornichons, and a large handful of chopped coriander along with 400g shredded rotisserie chicken and toss well to coat. Taste and season with more salt if needed. Spoon the chicken mix into little gem lettuce leaves and top with chopped roasted peanuts and some more coriander leaves, if you like.
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We're going 'round and 'round on a very small carousel of kid's meals at our house.
And I suspect we're not the only ones!
Simon has a solution, or at least something definitely worth a try! It's a SPINACH and POTATO dish that can be a side to just about anything.
Saag! (serves 4-6)
Heat 1 tbsp ghee (or veg oil) in a large frying pan over medium and add 1 teaspoon black mustard seeds. Let them sizzle and crackle, then add 1 chopped onion, 3 sliced garlic cloves, 1 thumb-sized piece of ginger, grated and 1 teaspoon each of cumin seeds, turmeric powder and garam masala, cook for 4-5 minutes until the onion is going golden. Then transfer everything out of the pan with a slotted spoon.
Add another 2 tbsp ghee to the pan with 600g waxy potatoes (chopped into 1.5cm pieces), stir to coat in all the lovely spices, then add 1/3 cup (80ml) water. Cover and cook for 5 mins until potato starts to soften, then remove lid and cook for a further 10-15 mins until a nice crust forms.
Add the onion mixture back to the pan with 400g baby spinach leaves, giving everything a good stir until the spinach leaves have wilted. Season to taste with salt and pepper and give it a squeeze of lemon if you like. Finished!
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MEATBALLS, MEATBALLS EVERYWHERE
Simon: "I’ve just finished the shooting of a book that will be coming out next year that celebrates the delight that is the meatball. A whole book on meatballs? Well, yes! Why? Because, it turns out, pretty much every country and culture has a meatball dish that they hold dear, treasure and love. It turns out in this dumpster fire of a divided world that there are some things that unite us, and that one of those things is a love of the mighty meatball. Who’d have thought?"KOFTA W.QUINOA TABBOULEH
Add ½ cup quinoa to a full saucepan of boiling water. Cook for 20 mins until tender. Drain and set aside.
While the quinoa is cooking, zest 1 lemon. Finely chop a garlic clove and add to a bowl with ½ cup panko breadcrumbs, 2 tablespoons water, 250g beef mince, the lemon zest, garlic and a good fat pinch of salt and a few big grinds of pepper. Shape into 6 koftas (patties), then cook in a frying pan for 5-6 minutes until golden brown on both sides.
While the kofta are frying away, whip up a quick dressing for the tabouli by mixing the juice from the lemon together with another 1 tbsp olive oil, a splash of red wine vinegar and some salt and pepper. And finely slice an eschalot/1/2 red onion and chop a tomato and lebanese cucumber into 1cm pieces. Combine all the tabouli ingredients in a bowl, tear over a bunch of mint leaves, pour over the dressing and toss together. Serve in bowls topped with the kofta and a few big dollops of…you guessed it… Greek yoghurt.
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I LOVE SAMBAL OELEK!
It's a jarred chilli condiment from Indonesia that you can buy in every supermarket. Adding it to rudimentary weeknight foods can add energy - and it's not SUGARY like other chilli sauces.
We also love AUDIENCE FEEDBACK!
If you ever want to drop us a line, please DM our instagram (it's hard to get through if you don't follow the show bc the security settings = *HIGH*) or email [email protected]
METHOD
Cube your tofu brick.
Dredge the cubes in a mixture of 1/2 cup potato flour, 1.5tsp salt, LOTS of freshly ground pepper, a tsp of ground white pepper.
Spray with cooking oil then air fry for 10 minutes. Turn, then cook for another 10 minutes.
SAUCE
In a teeny tiny saucepan, combine 1/4 cup sugar, 3tbs each of rice vinegar and soy sauce, then cook to reduce slightly, about 5 mins. Take off the heat and stir through 1tsp of sambal oelek.
SERVE
In a bowl, toss the tofu in the sauce, serve immediately garnished with snipped coriander or spring onion.
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All worn out from winning awards, Yumi kicks off with a Food Fix Christmas Gift Guide for people who are TIME POOR and can't get out of this obligation to give that we seem to confront at the Christmas time of year.
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Recent news stories covered world-wide shortages of CUCUMBERS, in part because of the influence of food tik tokkers!
How much can tik tok influence what we eat?
And speaking of, do you want to try out Logan's (a successful food tik tok influencer) cucumber recipe? (He has many.)
SMOKED SALMON AND AVOCADO CUCUMBER SALAD
Slice one whole cucumber and set aside.
Make the dressing by mixing:
3tbs whipped cream cheese
2tbs chopped fresh dill
50g capers and their juice
1/4 red onion, finely sliced
1 whole avocado
Bagel "everything" seasoning
pinch of MSG powder
Pour the dressing over the cucumber. Then add in 200g of smoked salmon, chopped loosely. Serve. Maybe on a bagel.
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Simon’s recent love affair with miso continues…. This time with a really simple but super delicious Miso, lime and sweet potato bake. It’s super easy - there’s only about a half dozen ingredients that you need and a few that are just a little out of the ordinary (lemongrass, Thai basil, limes) but really, nothing hard to find at all. The flavours though are absolutely spot on – it’s a ‘gratin with attitude’ as Anna Jones puts it and it is absolutely fantastic with beautiful bbq chicken or Yumi’s INFAMOUS vegetarian converter chicken wings.
Start by making a sauce
Put a 400 ml tin of coconut milk in a blender with 100g cherry tomatoes and roughly chopped - 1 green chilli, a large thumb-sized piece of ginger, 3 garlic cloves, 2 lemongrass stalks and 2 tablespoons white miso paste. Blitz on high until you have a smooth, fragrant sauce.
Prep your Sweet Potatoes and BAKE
Preheat the oven to 180C. Slice 750g sweet potatoes (4 small/2 large) about ½ cm thick - by hand or MANDOLINE (!). Season with sea salt and layer into a 28cm oiled baking dish (about A4-sized). Layer them in overlapping rows. Pour over the sauce, cover the dish with foil and bake for 40 minutes until the top is browned and the potatoes are cooked through. Take off the foil and bake for another 15 mins.
Final finish
Grate over the zest of 1 unwaxed lime. Scatter over the leaves of a small bunch of basil (Thai best but normal fine) and bake for a final 5 mins. Serve with 2 limes for squeezing over.
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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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