5 Minute Food Fix

It's not brain surgery or rocket science, but heating up some leftover rice *can* be a sexy meal ticket. *cough*Simon gets inspired with a meal for one that'll take you 4 minutes to put together. Bonus points if you made the lemon salsa from last episode! Hosted on Acast. See acast.com/privacy for more information.

Simon is STOKED with the new season's lemons.For this stunning (and achievable) spoon-on-everything sauce:CHOP ONE LEMON very well, flicking out the seeds as you go until it's almost like a pastechop through a small bunch of parsley,2tbs drained capersloosen everything up with 1/3 - 1/2 cup olive oilsweeten with a tiny bit of sugar or honeyand a fat pinch of saltServe on fish --- or listen for our next episode! Hosted on Acast. See acast.com/privacy for more information.

Yumi can't let go of trying to perfect a recipe from The Regional Italian Cookbook. Even though it demands we use a cheese that is impossible to find in Australia.SHE IS DELIGHTED to report that she's cracked the nut! It can be done!And is predictably delicious!Grease with butter a 23cm cake tin and drizzle with olive oil.Pre-heat the oven.Run 1kg of peeled potatoes through a grater.Put the potato "noodles" in a colander and rinse well with freshly boiled water from the kettle.Mix with 1 egg, beaten with 100ml cold water.Fold through 70g plain flour (or less).season with salt and pepper and a generous pinch of finely ground white pepper.Mix well then put into greased tin.Top with curls of butter (I used about 100g).Top with handfuls of grated Fontina cheese or Spressa delle Guidicarie cheese.Bake on the bottom shelf of your oven at 180C for 35 mins.Serve hot!If it still seems undercooked on the bottom, cook individual slices on your sandwich press! Hosted on Acast. See acast.com/privacy for more information.

Yumi gets excited to be tasked with the responsibility of cooking a cake big enough to feed a crowd, that is stable enough to take to the beach.It uses Nagi's 'My Very Best Vanilla Cake' - which is dead-set reliable and brilliant.A couple of variations: I cook it in a 28 x 35 roasting tin which I line with baking paper and give a light spray with cooking oil.I also always use coconut oil (the runny, liquid kind) as the oil in the recipe.Contrary to what I was planning when we recorded this episode, I changed my mind about the icing and used my own recipe:YUMI's KILLER ICING500g fresh ricotta (the kind that is sold in a basket or from the deli, NOT the stuff in the tub)1 block of lactose-free cream cheese (I have found this in ALDI)260g icing sugar2tsp vanilla essence and 1tsp vanilla pasteWhizz everything up in a food processor. You'll need to stop a couple of times and scrape the mixture down the sides. Whizz until glossy and lump-free.Dress the cake immediately if you're eating it immediately. If you're taking it somewhere, my recommendation is you decant the icing into a sealable container (I use a big, clean 2L yoghurt tub) and keep it cool in an insulated bag with a couple of icebricks until needed. (NO ONE wants beach-warm dairy!) Dress with a silicone paddle and top with hundreds and thousands and candles and other delightful nonsense! Hosted on Acast. See acast.com/privacy for more information.

Unfortunately I missed the opportunity to interrogate Simon on him putting a shot of coffee into his BOLOGNESE - please feel free to email your horror reaction to foodfixemail@gmail.com SIMON'S SUPER STEAK COFFEE RUB1-2 tbs finely ground coffee1 tbs brown sugar1tsp smoked paprika1 tsp saltCombine the ingredients - it's ready for a couple of big steaks.TO COOK:Remember to dry off your steak before you do anything!Then rub in the smoky coffee rub!Fry HOT and (pretty) quick - depending on the cut of meat, roughly 2 mins per side on either an oiled pan or with a bit of oil drizzled over the steak prior to cooking.Allow to rest and serve!PS. 수박 겉 핥기 [subak geot hal-kki] 수박 [subak]= watermelon겉 [geot] = outside핥다 [haltta] = to lickLiteral translation: "licking the outside of a watermelon"Source: Talk To Me in Korean Hosted on Acast. See acast.com/privacy for more information.

One of Simon's cookbooks has gone to #1 in Australia for the past fortnight.It's called The Weekly Grocery Shop and you can buy it here.The idea kind of inspired Yumi to make croutons (again). This time using an innovation borne of necessity. But they're REALLY GOOD!Pre-heat your oven to 150C and find the biggest trays you have.Take one stale sourdough baguette and slice into the thinnest possible rounds.Lay out the pieces of bread like large coins over the baking trays.Use a microplane to grate a smoked tasty cheese over the bread slices.Drizzle lightly with olive oil and a sprinkle of salt and sesame seeds (optional).Bake for 15-20 mins or until smelling toasty and feeling very crunchy.Store in an airtight container until needed - should last 2 weeks.Serve in Caesar Salad, Rocket and Pear Salad or on any soups. Hosted on Acast. See acast.com/privacy for more information.

Simon's amazingly healthful and generous Chicken Soup *IS* pretty winning. He tries to massage my competitive gland by telling me Kate Brown (from my book publisher) prefers HIS soup recipe to mine... HOWEVER IT'S UNTESTED and THEY'RE VERY DIFFERENT!Warm 1tbs oil in a big pot.Add 4 finely sliced garlic cloves.Add a thumb of finely grated ginger and 2 tsp ground turmeric. Cook til smelling fancy.Add in 500g chicken thighs and3/4 cup of brown rice1 bay leaf and8 cups of water or chicken stock. Bring to a simmer.Cook for 20 mins.Add in 2 neatly diced zucchini and cook for the last 10 mins.(30 mins cooktime in total.)TO SERVE:Shred the chicken and return it to the pot.Check the seasoning and add salt and pepper accordingly.Serve with a squeeze of lemon and a handful of washed coriander, some chili oil (optional!). Hosted on Acast. See acast.com/privacy for more information.

Why DO people cook sweets with vegetables?Are they trying to use up a glut?Trick the people they care about into eating more veg?OR - does it genuinely work as a flavour add-in?Today we dive into BUNDT cakes, how they go wrong, and we get specific with a Lemon and Zucchini Bundt Cake that is surprisingly easy, lasts well and uses up your dirty gourds! Hosted on Acast. See acast.com/privacy for more information.

Yumi is drawn to a book called The Regional Italian Cookbook but hits some speed humps in trying to make the perfect Potato Cake.Can you pronounce Spressa delle Giudicarie? In this episode you can hear Yumi make multiple attempts to say the name of the cheese, which we were unable to find (email us if you know where to get it! foodfixemail@gmail.com ) Grease with butter a 23cm cake tin and drizzle with olive oil.Pre-heat the oven.Run 1kg of peeled potatoes through a grater.Mix with 1 egg, beaten with 200ml water.Fold through 120g plain flour (or less).season with salt and pepperMix well then put into greased tin.Top with curls of butter (I used about 100g).Top with handfuls of grated Fontina cheese or Spressa delle Guidicarie cheese.Bake on 180C for 35 mins.Serve hot! Hosted on Acast. See acast.com/privacy for more information.

Simon is full of inspiration and new information about PEPPER.So he's got a lovely recipe for a WHITE PEPPER CHICKEN CONGEE.Rinse a cup of Jasmine rice.Add it to a pot with 7 cups of chicken stock, 1 chicken breast and 1 thumb-sized piece of ginger, finely chopped.Simmer gently for 45 minutes until the rice breaks down.Remove the chicken breast from the pot and shred it to go back into the congee. Season well with salt and LOTS (talkin' a whole tablespoon here) of our hero ingredient - ground white pepper.Top with a sprinkle of chopped spring onion, a drizzle of sesame oil and maybe even another sprinkle of ground white pepper! Serve! Hosted on Acast. See acast.com/privacy for more information.

'Cacio e Pepe' is having a moment - but Simon has a fantastic spin on the idea that makes it a great dish for ONE (*side eye Yumi*) and cuts the amount of carbs.Use one jar of fancy white beans, drain and cook up in a half cup or so of stock with a big knob of butter. Warm it up and then add a generous fistful of Pecorino cheese and a MASSIVE grind of freshly ground black pepper. (Be like Simon - or don't! - and get the best, most interesting black peppercorns you can find.)Stir and add more cheese, more pepper, and wait until it tastes "restaurant fancy". Hosted on Acast. See acast.com/privacy for more information.

What is a Tarka? Simon explains and there's a really good picture of what it looks like on top of a daal here.CASHEW SPICE TARKA1/4 cashews1 tbs ginger2 sprigs curry leaves1/4 tsp nigella seeds1/2 tsp chilli flakesMeera Sodha's 1 tsp cumin seed1 tsp mustard seed1 long green chillicurry leaves, all fried in smoking hot oilQUICK NO-FRY BASIC RED LENTIL DAAL1 small Spanish onion, thinly sliced1 small fennel bulb, thinly sliced1 tbs grated ginger1 tsp grated garlic1/2 tsp turmeric1 tsp ground cumin1 tsp ground coriander1 cinnamon quill300g red lentils600ml waterADD EVERYTHING TO A POT, PRESSURE COOKER or SLOW COOKER and cook for about 40 mins. Add salt and pepper. Then top with a Tarka of your choice! Hosted on Acast. See acast.com/privacy for more information.

I won't name the restaurant because it's gorgeous and fantastic and deserves every success!JATZ CRACKERS CHICKENMarinate chicken tenders or thigh fillets cut into strips in Greek yoghurt with a pinch of salt.Blitz the Jatz Crackers to form a crumb.Coat the chicken in the crumbs.Air fry for 15 mins.To cook in the oven? Lightly spray with oil and bake on a tray (spread out) for 10-15mins, 200C. Hosted on Acast. See acast.com/privacy for more information.

On this episode, Simon reveals just how much he listens to Yumi's work on Double J, and reminisces about when his kids were so little he had to make lots of tray-bakes, because they're very "set-and-forget" - allowing one to get on with the very hands-on work of parenting!ONE TRAY SALMON (or other fish) BAKEPre-heat the oven to 220C.Rub a family sized salmon fillet with dijon mustard, oil, salt and pepper.Chop a fennel bulb into narrow-ish wedges. Add to the tray with broccoli florets, squished kalamata olives, lemon zest, fennel seeds and a big drizzle of oil.Cook for 15 mins and serve immediately. Hosted on Acast. See acast.com/privacy for more information.

Simon is very caffeinated and VERY stoked with his new coffee machine.What could he possibly use coffee in - for cooking?The obvious answer is TIRAMISU. Both your hosts have extensive experience making this dessert - - and Simon has some key DOs and DON'T when it comes to nailing it.Here's Nagi's recipe...Here's Simon's:Serves 10-126 eggs , yolks and whites separated1cup (220g) caster sugar (superfine sugar)1 tsp vanilla extract500g mascarpone ,1 1/4 cups black coffee 3 tbsp Masala1 packet (c.350g) lady finger/savoiardi biscuits100 g good-quality dark chocolate (min. 70% cocoa solids), finely chopped into smallrubble-sized piecesCocoa , for dustingMethodBeat the yolks and sugar in a stand mixer on speed 6 to 7 for 10 minutes or until itchanges from yellow to pale yellow (almost white), and is thick. Add vanilla andmascarpone, beat until just combined and smooth. Transfer the mixture to a bowl,set aside.Add egg whites to another bowl and beat until they’re stiff and foamy, about 3minutes. Add 1/2 the cream mixture into the egg whites. Gently fold through. Whenmost incorporated, add the remaining cream mixture and fold through until justcombined.Mix the coffee and Masala together. Quickly the dip biscuits in and line the bottom ofa rectangular dish (I like to use a small-medium enamel roasting tin). Spread overhalf the cream, scatter over half the chopped chocolate, then top with another layerof coffee dipped biscuits.Spread with remaining cream and scater over the remaining chopped chocolatepieces.Cover, refrigerate for at least 4 – 5 hours, preferably overnight. Dust with cocoapowder just before serving – either before you cut or after placing onto servingplates. Hosted on Acast. See acast.com/privacy for more information.

Who DOESN'T adore a linguine or spaghetti - with prawns?It's one of my favourites (Yumi) and it's been a goal of mine this year to figure out the best recipe for making it at home. For myself. Cos - yum.COMBINING marinated prawns with THIS RECIPE FOR SPAGHETTI ALLA ASSASINA is a bit of a cheat... but if you love chilli...and black pepper...and prawns... This is going to be a winner!I used 150g of prawn tail meat per serve, and marinated them in a non-reactive bowl with a couple of teaspoons of sambal oelek (from the mainstream supermarket) and a ton of fresh black pepper. You don't want the marinade to be soggy.PS. I got lazy and one time tried just tossing the prawns in with the spaghetti as it cooked and IT FAILED. Soggy prawns and super gross. You need to fry the prawns seperately! Hosted on Acast. See acast.com/privacy for more information.

Apparently we’re in our Freezer Girl Era now – – and yes, I know I’m a boy. But this trend?I’m fully on board. It’s about filling your freezer with little things that make weeknight cooking feel like you actually have your life together.This isn’t bulk meal prep. This is freezer magic – a stash of flavour bombs and shortcuts that save you mid-week.Here’s what’s in my current rotation: Flavoured butters: mix butter with garlic and herbs, or miso and sesame oil, ortruffle and parmesan. Roll into a log, freeze, and slice off coins as needed. Pesto ice cubes: blitz wilting herbs with oil and garlic, freeze in trays. Add to pasta,soups, sandwiches – boom. Rice balls: leftover rice + soy + sesame = freezer patties you can pan-fry from frozen. Wine cubes: splash of red or white to rescue a bland dinner. You’re welcome. Cookie dough blobs: bake one, freeze ten. Smug levels: high.Stock your freezer like you’re feeding your future self – or just buying yourself five quietminutes.- Simon Hosted on Acast. See acast.com/privacy for more information.

It feels like Spring and Summer are around the corner, and Yumi is excited about a pasta salad that can be served warm and has a super-cute, mouth-pleasing texture that may well intern it into the FOREVER FILES.Based on this recipe, Yumi has halved the quantities to suit her ("Mercifully Divorced") lifestyle and improved it by cooking the corn and adding chopped smoked almonds at the end.Quick answer to a riddle we don't solve on-air: Creste di Gallo looks like this!And the book Simon is talking about is The Geometry of Pasta.SUPER-CUTE PASTA SALAD125g ditalini pasta2 ears fresh corn, shucked and washed1-2 large stalks celery, peeled and finely chopped2 tbs finely chopped fresh chivesroughly chopped smoked almonds (optional)DRESSINGGranulated sugar (probs don't need)2 tablespoons white or yellow miso2.5 tablespoons lemon juice1 tablespoon hot hot chilli sauce, minced chipotles in adobo, or gochujang, or sambal oelek1/4 cup mayonnaise (I use Kewpie)METHODPrepare the dressing by whisking all the ingredients together in a tiny bowl or jar.Prepare the celery by chopping to pieces the same size as the pasta will be when cooked (about the same size as an adult human tooth).In a large, heavy-based pan, cook the corn until slightly charred.Boil the pasta to al dente. (Very important not to overcook it or it'll be gross!)Drain the pasta well then combine the salad ingredients, mix well and pour over the dressing.Serve immediately with smoked almonds scattered over the top.LEFTOVERS can be revived with some fresh rocket, tuna, chopped tomato, etc. Hosted on Acast. See acast.com/privacy for more information.

Apologies in advance! Your hosts completely lose it and start laughing like hyenas over the Netflix doco 'Poop Cruise' - which is not for the faint-hearted!Listen along though - it's good for you to laugh!Otherwise skip through to the 3 minute mark for chat on making:STEW - HORRIBLE WORD. BRILLIANT THING TO EATA meaty, miso-boosted winter stew that’s big on flavour, low on fuss – TERRIBLE name, EXCELLENT dinner.RATIO: Meat to Veg = 2:1Brown your meat in batches to get the meat lovely and flavourful. Take your time.Add some onion wedges and get it softened in the pan. Add in your more robust herbs like thyme and rosemary, tomato paste and aromatics.Add a big blob of miso paste and then your vegetables (evenly cut, not too large), and your (good quality) stock.To serve?Freshen the whole thing up with a grate of lemon zest, squeeze of lemon or a dash of vinegar, and a scattering of fresh herbs like parsley or basil. Serve with a hunk or bread, or mashed potato, or even rice! Hosted on Acast. See acast.com/privacy for more information.

To make the Toum, blitz 6 garlic cloves2 egg whites 2 tablespoons lemon juice in a food processor. While it’s running, slowly drizzle in 1½ cups of vegetable oil until it thickens into a fluffy white cloud. Season with salt. It’s bold, punchy, and keeps for a few days in thefridge.Chicken PitaMix 3 tablespoons lemon juice, 2 tablespoons tomato paste, 1 tablespoon ground coriander and 3 tablespoons oil with a spoonful of toum (or not – if you're allergic to garlic/alliums).Slice 500g of boneless chicken thighs in half lengthwise, salt them, and marinate for a few hours or overnight!When you’re ready, skewer the chicken – folding the pieces onto themselves – and grill overmedium heat for 10–12 minutes until beautifully charred.Serve on warm pita with pickles and, if you dare, a very generous smear of toum.And if you’ve got leftover toum? It’s brilliant slathered on roast veggies, stirred into yoghurt for a quick dip, dolloped onto fried eggs, or used in place of mayo in pretty much anything. Hosted on Acast. See acast.com/privacy for more information.