5 Minute Food Fix

[RECIPE IN SHOW NOTES]    "Incredibly easy" is Simon's promise here, but it also has the word "slow" in it, so this isn't the pasta sauce you make when in a rush. One thing I like about talking food with Simon is that he knows the origins of foods and food ideas. This particular recipe came from a game-changing Italian restaurant from England way back and let's be real, this sounds freakin delicious. Get it in your ears now, and maybe your mouth later.   Want more food tips? Check out the 5 Minute Food Fix Instagram.    Recipe 2 tbsp olive oil5 or 6 Italian spiced fresh pork sausages, meat removed from skins and crumbled (if you can’t get them easily – just use good quality pork sausages)1 small red onions, peeled and chopped.2 garlic cloves, peeled and chopped.2 small dried chillies, crumbled or a good tbsp or two of crushed dried chillies.small handful of fresh rosemary2 bay leaveslarge glass of a good red wine2x 400g tins peeled plum tomatoes, drained.sea salt and freshly ground black pepper120g parmesan, freshly grated150ml cream Heat 2 tbsp olive oil in a large pan, and fry the crumbled meat of 5 or 6 Italian spiced sausages, stirring and breaking up the pieces. After the juice from the meat has evaporated and the fat begins to run, add 1 small chopped red onion, 2 chopped garlic cloves, 2 chopped small dried chillies, a small handful of fresh rosemary and 2 bay leaves. Cook gently for almost 30 mins until the onions are brown. Pour in a large glass of red wine, increase the heat and cook until the wine evaporates. Now add 2 tins of plum tomatoes, lower the heat, and simmer gently until you have a thick sauce, about 45-60 minutes.  Season with salt (and pepper, if the sausages were not spicy), and add 120g grated parmesan and 150ml of cream. Cook your pasta (penne) and drain well. Add the pasta to the sauce, mix and serve. See omnystudio.com/listener for privacy information.

[RECIPE IN SHOW NOTES]    I hope you're a regular here because there are some in-jokes that might be baffling if this is your first time tuning in. One in-joke is that Simon LOVES, ADORES and tends to USE ALL THE TIME, Greek "Yoggurt" as an ingredient, to the point where we started doing a count-o-meter of every time he said the word "yoggurt", (hard 'G' emphasis = deliberate).  This ep does have actual food chat in it though. Like, do know how witlof is grown?! It's so weird! And how can you max out your umami allocation?   Want more food tips? Check out the 5 Minute Food Fix Instagram.    Recipe ANCHOVY DRESSING 50g anchovies 1/4 garlic clove, finely grated 1 tbs red wine vinegar 1 tsp fish sauce 4tbs best olive oil 1 tsp sugar salt and pepper  See omnystudio.com/listener for privacy information.

[RECIPE IN SHOW NOTES]    It's always a fun episode when Yumi gets indignant about something stupid she's seen in a restaurant. This is one of those episodes. Your food lovin hosts will also get enthused about what you can do with some BBQ roasted corn!     Want more food tips? Check out the 5 Minute Food Fix Instagram.    Recipe 1/2 cup toasted nuts 6 X corn cobs, BBQd in their husks for 10 mins until blackened all over, peeled, kernels removed then combined with fresh chopped green chilli, a couple of limes squeezed over, a cup of feta cubes, olive oil, salt and pepper! Bulk it out with halved cherry tomatoes, thinly sliced red capsicum, or diced red onions. There’s no need to refrigerate this grilled corn salad; it’s best at room temperature or still warm. PERFECT for packing up as part of a potluck or for serving at home with some fish or BBQ after a busy day by the ocean.See omnystudio.com/listener for privacy information.

CONFESSION: I had brought something into the studio today to show Simon and Alyssa (our glorious producer). It was a food I'd cooked that had FAILED. And I'd been in a rush to get to the recording session that I didn't think it through but the gross food fail really triggered poor Simon's gag reflex! The situation was worsened by the fact that he'd had a yeehah driver on his way into work and had spent the wild ride looking down at his phone! So the already slightly carsick guy was then confronted by the foul food and then me talking about food here which seemed to set him off. A KINDER co-host probably wouldn't have found this funny. Anyway. I laughed my ass off. I hope you do too.   Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information.

[RECIPE IN SHOW NOTES]    Today, Simon talks me through a recipe that is a Moroccan tagine dish big enough to serve a whole celebration of your friends, and it does NOT require a tagine. (If you don't know what a tagine is, don't worry, we explain in the show.) TRIGGER WARNING: You may drool!   Want more food tips? Check out the 5 Minute Food Fix Instagram.    Recipe Serves 8juice of 2 lemons  6 tbsp olive oil  1½ tsp ground turmeric  1½ tsp ground ginger  1½ tbsp honey  250ml  dry white wine 1 whole head garlic, cloves chopped 16, bone in, skin-on chicken thighs  4 tbs drained capers in brine  200g pitted green olives1 large or 2 small preserved lemons, cut into pieces, discarding the pips1 bunch coriander, leaves choppedsalt and black pepper Preheat the oven to 180C.In a large bowl, mix the lemon juice, olive oil, turmeric, ginger, honey, wine and some salt and pepper, beating well. Add the garlic and turn the chicken pieces in the mixture so that they are well coated.Arrange the chicken thighs in a large roasting tin or baking dish in which they fit snugly, putting the capers, olives and boiled lemon pieces in between, and pour the liquid contents of the bowl all over. Bake for 1 hour or until the chicken is well browned and cooked through.Serve sprinkled with chopped coriander.See omnystudio.com/listener for privacy information.

Miso soup is so common as a takeaway food, but for a lot of people cooking it at home can feel tricky. It's not! (Here's another 5 Min Food Fix motto: "If Japanese housewives can do it, so can I!")To make miso soup, you need to buy "white" miso. Tricky detail: in the tub, it doesn't look white, it looks honey-coloured, like a Cliff Richard leather jacket.To share my Mum's miso soup hack, I absolutely had to study her while in the kitchen, which could've been alarming for her but was actually fine as this is where we do most of our hangs. Listen to this ep for her slightly suss hack.   Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information.

[RECIPE IN SHOW NOTES]    If your partner thinks tinned tuna is "cat food" and makes a 🤮face at the smell, then tuna may *also* be YOUR shame food.But Simon and I are in agreement that tinned tuna is an EXCELLENT ingredient. Inspired by Antonio Carluccio, this recipe is completely nothing to be ashamed of!CONTENT WARNING: Yumi uses the word "swol" in this episode.   Want more food tips? Check out the 5 Minute Food Fix Instagram.    Recipe While your pasta is cooking (and Simon suggests you use linguine – for no real reason other than the fact it’s traditional with seafood pastas like this, spaghetti would be fine) get on with preparing the sauce. Heat 4 tablespoons of olive oil in a pan. Add a few tablespoons of finely chopped parsley, 2 chopped garlic cloves, 1 small chopped red chilli, and a thumb of finely sliced ginger (or 1 tbsp of the jarred stuff – I won’t judge) and cook until fragrant and softened and amazing. Add a carton of passata (1/2 large jar) and simmer for a few minutes, then stir through the tuna and season with salt. Drain the pasta, add to the pan with another few tablespoons of finely chopped parsley and season with freshly ground black pepper. See omnystudio.com/listener for privacy information.

[RECIPE IN SHOW NOTES]    Inspired by an old Jamie Oliver cookbook, this recipe gives permission to cook the hell out of the beans!   Want more food tips? Check out the 5 Minute Food Fix Instagram.    Recipe 500g French beans, woody ends removed and composted3tsp French mustard2tbs white wine vinegar7tbs olive oil1 tbs chopped caperslots of freshly ground peppersalt, to tasteoptional: 1/2 clove finely grated garlicoptional: the fresh herb you have available, eg., mint, chrvil, russian tarragon, etcBOIL the beans for 4-5 minutes, until well-cooked. Combine all the dressing ingredients, tasting and being careful not to add too much salt. (MOTTO: You can always add more but you can't take it away!). Drain the cooked beans well, then dress them while hot and serve while warm. Leftovers are excellent (for single babe dinners) but DON'T eat fridge cold. That's for miseryguts. It'll taste grand room temp or warmed.See omnystudio.com/listener for privacy information.

[RECIPE IN SHOW NOTES]    Not the Enid Blyton type of brownies...! No! Today on the show we're talking those chocolatey, delicious pan baked treats... and Simon - a bona fide food EXPERT - reckons they can be over-complicated. So let's keep it SIMPLE but mystically good.("What the hell is she talking about?" - - you'll need to listen to understand.)   Want more food tips? Check out the 5 Minute Food Fix Instagram.    Recipe Line a 20cm square cake tin.Put the oven on to 180CMelt in a bowl over hot water 125g chopped butter and 125g dark chocolate - melt those 2 together.Remove from heatQuickly add in 3 beaten eggs335g (1 1/2 cups) white sugar115g (3/4 cup) plain flour30g (1/4 cup) Dutch cocoa powder1 tsp vanilla extractPinch of saltBake for 30 mins. Eat with a spoon in front of the TV (Yumi's suggestion)See omnystudio.com/listener for privacy information.

[RECIPE IN SHOW NOTES]  I overcome my dread of puff pastry for this episode of 5MFF, and it's because I am steering my favourite seasonal vegetable to a bed I will make from said puff pastry. The mattress on the bed is made from goat's cheese mixed with whatever herbs you have at hand. This recipe is from a wonderful cook and food writer Belinda Jeffery, who recommends cutting the puff pastry into pieces 12cmX18cm, then baking for 10-12 mins in a 200C oven. Allow to cool then top with the goat's cheese filling (below), and 5-6 lightly blanched and dried asparagus spears.    GOAT’S CHEESE FILLING   280g soft goat’s cheese  1/4 cup finely chopped dill   2 tablespoons finely chopped tarragon   1 tablespoon finely chopped flat-leaf parsley   1 tablespoon finely snipped chives    Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information.