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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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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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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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