Avsnitt
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My kids will go camping simply on the promise of a foil-wrapped, campfire roasted potato.
They'll endure tent-sleeping in torrential rain for them!
So what do you do if you can't have a camp fire? (National Parks, total fire bans, etc.?)
And how can you translate this natural and tasty delight into something you can make at home surrounded by your city comforts?
LISTEN, SUBSCRIBE and SHARE as your fave foodies talk you through it.
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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
Blend everything in the jar you intend to store it in. Check for sourness and seasoning. If it's too intense, add more oil, up to another 150ml.
Store in the fridge.
Dress on a salad of rocket, walnuts, pear, crutons and thickly grated grana padano cheese! (You won't need the full amount of dressing! This is so you can use a bit and store the rest. A couple of tablespoons per serve of salad.)
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Saknas det avsnitt?
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When figs are plentiful, one must pounce! Like a cat upon a native endangered bird!
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 flour in a food processor for a few short bursts until it resembles breadcrumbs. Add in 125g (half a cup) of sour cream. It shouldn't take long and when the dough forms a ball, wrap it up and pop it in the fridge to rest for at least 20 mins.
Preheat the oven to 190C.
Trim and quarter the figs.
Roll out the pastry to a 35cm circle about 3mm thick.
Get it on the oven tray then spread the circle of dough with 1/4 cup of marmalade, leaving a border clear.
Top with the figs in whatever pattern you want. Sprinkle with 1tbs caster sugar, then fold the edges of the dough in to shape a freeform crusty tart.
Brush the edges and top of the crust with beaten egg.
Bake for 45 - 50 mins until the tart crust is lightly browned and the fruit is bubbling. Serve with creme fraiche and strong tea.
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Simon is freshly inspired by the experience of being on a cookbook shoot where Pomelo was front, centre... and portrait.
Both Yumi and Simon get a little misty remembering what a different world it was during LOCKDOWN (police checks, really?) and how food was used as a way to bond.
ITALIAN POMELO SALAD
Remove the pith from the pomelo. Peel the flesh from any pith and break the segments into generous chunks.
Remove the seeds from 1 pomegranate.
Make a dressing out of juice on 1 lemon, 3tbs good olive oil and a fat pinch of sea salt.
Into a bowl - a bunch of picked mint, 100g rocket, the pomelo slices. Dress and toss.
Serve onto individual plates dressed with torn up mozzarella balls, the pomegranate seeds, lots of generous black pepper, a drizzle of olive oil, and some big fat shaved ribbons of Grana Padono cheese.
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Both your hosts have had brilliant restaurant experiences recently.
Yumi's was at the fairly new Bessie's in Surry Hills, Sydney, and 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!
If you ever want to share your thoughts or make a request, you can email the makers of this podcast at [email protected]
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Yumi gets misty-eyed about all the travel she's not doing ...but would like to, and shares her thoughts on how to react when your adult kid loses their passport. While overseas.
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. ) Or whatever filled pasta you can get your hands on.
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On this consistently top-rating food podcast, your hosts try not to cack themselves laughing while they explain a way to Trojan Horse good foods into your kids via a food they feel safe with: TOAST.
ELVIS TOAST
Butter a well toasted slice of sourdough.
Add a generous slathering of crunchy peanut butter...
then top generously with sliced banana.
Finish with a tiny amount of very dark chocolate, finely grated over the top!
MAGIC TOAST
Spread a well-toasted slice of sourdough bread with hummus.
Crumble over some fetta.
Season with salt and cracked pepper.
Serve.
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All the kids are finally back to school and those of us lucky enough to be gainfully employed are mostly back to work! Including Yumi, who has a new job!
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 website.
Cardamom Shortbread
110g ghee, at room temp
90g caster sugar
2tsp ground cardamom
50g pea flour
50g fine semolina
80g plain flour
1/2 tsp baking powder
shelled pistachios or peeled almonds to decorate
Cream the ghee and sugar with the cardamom powder until light and fluffy. Sift everything else on top of the mixture and gently combine, taking care not to overmix.
Roll 22 heaped teaspoons into balls and space out on an oven tray. Lightly dot a pistachio or almond in the middle of each biscuit.
Bake in a pre-heated 160C oven for 20 minutes. Eat while driving!
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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.
Agrodolce sauce
Small saucepan, into 2 warmed tablespoons of olive oil, add 2 chopped garlic cloves, one chopped shallot, sautee them down for about 5 minutes until golden brown
1/2 cup red wine balsamic vinegar
1 tsp capers
1/4 raisins
1/4 cup pine nuts
stir to combine along with 3tbs honey, simmer down for 4 mins
To finish the sauce, add 2tbs butter and season with salt and pepper.
Serve on radiccio or grilled steak!
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What does Valentine's Day mean to you?
And how do you make your special person feel extra loved on this (sometimes tricky and weird) day?
Yumi and Simon have some experiences and advice to share - and a REALLY GREAT cake from the legendary Belinda Jefferey that would make the perfect gift cake - or just a treat for yourself.
Ingredients
300g (about 2 medium sized) tart apples, peeled, cored, chopped200g pitted dates, finely chopped1tsp bicarbonate of soda150g plain flour75g self-raising flour125g soft unsalted220g caster sugar1 egg1½tsp vanilla extract50g pecans and 50g slivered almondsTOPPING:90g unsalted butter½ cup milk170g soft brown sugar110g pecan nuts sliced and almonds if you love nuts like Yumi does1 tsp vanilla extractSteps
Preheat oven to 180°C. Butter a 20cm springform cake tin. Line the base with baking paper.Put the apple into a heatproof bowl with the dates. Add the Bicarbonate of soda and pour in 250ml boiling water. Thoroughly stir together then leave the mixture to cool to room temperature.Sift both flours and ½tsp salt into a bowl ensuring they are well mixed or even go fastidious and run it through the food processor.Put the butter and caster sugar into the bowl of a stand mixer fitted with the paddle. Beat. Then add in the egg and vanilla extract.Reduce speed to low and add the flour mixture, alternatively with the apple and date mixture until both are incorporated. Take care not to over work the mixture or it could make for a tough cake. Lastly stir through the nuts.Scrape the cake batter into the tin and bake for 1hr 15mins, aka, a lifetime.About 15mins before the end of the cake cooking time make the toppingHeat the butter and milk in a small saucepan until the butter has melted. Stir in the sugar, pecan nuts (and almonds) and vanilla extract. Adjust the heat so the mixture bubbles steadily and cook stirring regularly for approximately 5 mins or until it slightly thickens. Keep warm until the cake is ready.Remove cake from the oven and make sure you have an audience. Pour over the molten, nutty caramel. Some will run down the sides. Return the cake to the over for 10 to 15mins until the topping is a deep brown.Sit the cake tin on a rack with baking paper underneath to catch the drips. Leave the cake to cool completely in the tin.Serve whenever you want cos it's your cake. Good with cream, icecream, all the good things! Happy Valentine's Day!Hosted on Acast. See acast.com/privacy for more information.
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Yumi and Simon are excited to be back for another season of your Food Fix.
They share what went on with their respective Christmases, Simon has already been working on some incredible-sounding cookbooks including the forthcoming one from Masterchef Winner Natty Wolf, and it's time to get 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 does it need more of? Taste and create! Thread chicken thigh fillet chunks onto skewers, coat well in the satay marinade, and bake in the oven at 180C until cooked through. Serve on rice. Yum!
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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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- Visa fler
