5 Minute Food Fix

More genius ideas about how to feed the whole family from the legendary Simon Davis.

In this episode Yumi has a story about how her two younger kids nearly got food poisoning... and the fact is, Simon has ACTUAL REAL HELP for parents trying to feed their kids.

2-Speed Pilaf (serves 4)

You need a good-sized, heavy-pased pan with a lid that fits.

Start by in that pan, adding 1tbs butter and 1tbs olive oil,

add a finely chopped on...

SIMON'S SPIN ON THIS SILLY INTERNET FAD!

Take 500g of Greek yoghurt

Mix in 2+tbs of honey, 1/2tsp vanilla, zest of one lemon and a pinch of salt.

Mix well and check for sweetness. Mix to make sure the salt is dissolved.

Press in some digestive biscuits, cover, and set it back in the fridge and leave it overnight.

Serve with a fresh drizzle of honey, a handful of chopped pistachios, and some berries (compote = optional!).

Yumi shares a bad experience she had with being married.

(It's food-related, trust me.)

And Simon brings in the New Year with a perfect, easy, and really, really effective way to nail a good piece of salmon or trout.

Bring a small pot of water to the boil. (It needs to fit your pieces of fish.)

Add a teaspoon of salt and any aromatics that get you excited, eg., a teaspoon of peppercorns, a bayleaf, some garlic. But none of this...

There's nothing Yumi loves more than being set on a food adventure!

In this case, it's a friend's new baby that triggers a trip to the butcher and the creation of an iconic roast lamb meal.

We also shout out to the legendary Nagi from Recipe Tin Eats, whose lamb creation was incredibly necessary (although adding anchovies is Yumi's idea).

Check out Nagi's recipe here.

Hosted on Acast. S...

This is the second episode of 5 Minute Food Fix where Nagi and I celebrate yummy things that can make your regular (food) programming pop!

I find her inspiring and such an enthusiastic communicator when it comes to food. (Listen to her go off about peas on this ep! So good!)

When we spoke, her second cookbook DELICIOUS TONIGHT was just being launched. It went on to sell more copies than any other cookbook that year, won the ABIA...

Yumi was so stoked to speak with fellow Japanese-Australian, the utterly legendary Nagi from Recipe Tin Eats. She has so many great suggestions for what to do with the whipped ricotta - so listen to the episode for more, but in the recipe below, you serve it with delightful (and perfect for right now as the tomatoes ripen so beautifully) burst tomatoes.

WHIPPED RICOTTA WITH BURST TOMATOES

WHIPPED RICOTTA

1 cup full-fat,

goo...

Does cooking for one sound sad? Depressing? Lonely?

It's kind of okay - if you're armed with some hacks so you're not starting from scratch every meal.

YUMI'S ANCHOVY SALAD DRESSING (TO LEAVE IN THE FRIDGE FOR WHEN YOU JUST CAN'T BE BOTHERED)

60g anchovies

250ml olive oil

10g honey

25g tahini

20g best balsamic vinegar

50g white balsamic vinegar

juice of one lemon

Hosted on Acast. ...

WHAT can be done with a BBQ chicken from the supermarket or hot chicken shop?

Today, Simon wants to use a pre-bought red curry paste to turn chicken into something magical, then adding it to the inside of a crunchy lettuce boat. You will need 1 good jar of Thai Red Curry Paste

Method:

Heat a tablespoon of vegetable oil in a small saucepan on medium heat.

Toast off the 3 spoonfuls of Thai red Curry paste in the pan to awaken the...

When figs are plentiful, one must pounce! Like a hungry bear!

The beauty of figs is that they are seasonal. Nothing signals the *sigh* End of Summer like figs being plentiful and affordable.

On this episode, Yumi and Simon run through their favourite things to do with figs, including a fantastic recipe from THEIR COOKBOOK WHICH YOU CAN BUY HERE.

SIMON'S FREEFORM FIG TART

Pastry

Combine 200g diced cold butter with 250g plain flou...

In this reheated episode, Yumi gets excited about a couple of upcoming races she's got planned (please don't look up my times!) and how she's basically trying to gain as much muscle as she can.

Nagi Maehashi's recipe is a huge inspiration, and is the one that Yumi mainly talks through in the episode.

But as you'll hear in the intro, since recording this episode, Yumi has made it 30+ times and has brought in her own variations...

This time of year it's VERY HARD to get motivated in the kitchen!

That's why we thought we'd revisit this recipe from Adam Liaw.

Use Springwater Tuna, drained well

1/4 cup good olive oil

dried oregano

basil leaves

5 really lovely tomatoes

check if you need salt and pepper

REMEMBER to make good toast! Actually toast it, don't just warm the bread.

To serve, drizzle with olive oil, check the seasoning and add salt and pepper. YUM

At the time of recording, Simon had been working on some incredible-sounding cookbooks including the one from Masterchef Winner Natty Wolf, which is out now.

It inspired him to cook up the SATAY recipe you've always needed!

SIMON'S EASY HOME SATAY

1/2 bunch coriander

1 fresh red chilli

1/2 clove garlic

3tbs crunchy peanut butter

lug of soy sauce

2cm nub of fresh ginger

juice and zest of 1 lime

WHIZZ IN THE BLENDER AND TASTE! What ...

NOT ONE TO BRAG, our humble food expert Simon Davis has spent a number of days hanging out at Australia's Best Restaurant in his day job as a cookbook publisher.

You'll hear more about the restaurant on today's episode of the food fix but the link is here if you urgently need to make a booking!

We've also got the sauce he's inspired by. It's not the restaurant version, it's one us mere humans can probably get going on our home stoves...

THERE IS NO CACTUS IN THIS RECIPE!

Nik Sharma is a pretty inspiring UK cook and his book that Yumi talks about can be found here.

This pasta is really worth trying though - almost everything in it probably already exists in your pantry, and it's absolutely packed with flavours.

Orecchiette Pantry Pasta

Get a big pot of salted water on the boil and add in 500g of orecchiette pasta.

While that's cooking, warm up 3tbs good oliv...

To sweeten your work day, Yumi has a shortbread recipe from one of her favourite cookbooks, and another hack if you're a HOME-MADE GRANOLA OBSESSIVE.

The cookbook is PASS IT ON by Shobha Kalyan and Keryn Kalyan and it's out of print but you may be able to get a copy if you contact them via their Facebook.

Cardamom Shortbread

110g ghee, at room temp

90g caster sugar

2tsp ground cardamom

50g pea flour

50g fine semolina

80g plain f...

In this reheated episode, Yumi gets somewhat misty-eyed about all the travel she's not doing but would like to, where IS the best place for food and eating?

Meanwhile, you can get some nourishment with minimal stress making the following:

WALNUT PESTO!

100g walnuts

garlic oil

3 tbs chopped fresh rosemary

50g grated Pecorino Romano

4tbs walnut oil

Serve on Rana Pasta! (Which Yumi famously misspells out loud during this episode, lol. ) ...

We have to replay this episode because it's embarrassing and embarrassment is best shared.

It's not every day that you get to interview an acclaimed and genuinely cool English author who can sell out rooms here in Australia... but that's what Yumi was doing (for one of her other jobs) when something DEEPLY CRINGE AND FOOD-RELATED occurred. You can hear all about it on this reheated episode! LOLSSSSS.

You'll also hear about this S...

In this reheated episode, both your hosts had entered the Pod recording studio still high from brilliant restaurant experiences.

Yumi had been to the fairly new Bessie's in Surry Hills, Sydney, while Simon ate again at chef Josh Niland's sublime St Peter in Paddo. BOTH EXPERIENCES WERE TRANSFORMATIVE.

What did we bring home to share with you on this podcast?

Burgers!

REQUIREMENTS?

800g best quality, butcher-supplied minc...