Afleveringen
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Body maintenance is all about getting enough protein! Boring, but also - real.
So how, in our busy lives, do we go about getting enough?
Simon and Yumi get excited over boiling a couple of eggs as you make breakfast, and having them in the bank for the day ahead.
What if you go one better and prepare a curried egg sandwich for Later Today Me?
3-4 boiled eggs
1 - 1.5tsp of Keen's Curry Powder
pinch salt
3 tbs mayonnaise (I use Kewpie)
anything else, eg., snipped chives, a quarter cup of peas that you've tossed in with the eggs for the last few minutes, shelled edamame, parsley
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[RECIPE IN SHOW NOTES]
We’ve talked no-stir risottos before, but there’s a whole FAMILY of oven-baked rice dishes out there that do a great job of unchaining you from the stove and putting you back into where you need to be! This one is a sort of riff on all things summer salad, in rice form. Bit weird, but it kind of works. It makes use of short-grain rice here – the squat, stubby, starchier cousin of the rice family that’s great for stir-fries, rice balls and sushi or creamy dishes such as rice pudding and risotto.
PS - Simon’s feeling SUPER SMUG here because he’s using olives from his own olive tree! You could add a bit of fried crispy chorizo to this if you wanted to but, well, I don’t.
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Recipe
Serves 4
2 tbsp olive oil
30g butter
1 x 400g tin butter beans
2 medium red onions, peeled and finely diced
a few big handfuls of basil, leaves picked, stalks very finely chopped
sea salt and black pepper
a punnet of cherry tomatoes, halved
2 garlic cloves, peeled and finely sliced
280g short-grain rice
200g feta
140g black olives
Heat the oven to 2OOC. Put the oil and butter in an ovenproof pan for which you have a lid and put it in the oven to heat up.
Drain the liquid from the butter bean can into a large measuring jug, then add boiling water to bring it up to 840ml. Pour this into a saucepan on a medium heat, and keep it hot.
Stir the onion, basil stalks and a good pinch of salt into the hot casserole, cover and return to the oven for 15 minutes, until the onions soften. Stir in the tomatoes, cover again and return to the oven for another 15 minutes, until they, too, soften and release some of their liquid; stir once halfway, to check how they’re getting on and to give them a little mash up to encourage those juices to flow. Stir in the garlic and return to the oven uncovered for three minutes.
Stir the rice into the pot, so it’s all well coated in the tomato mixture. Pour in the hot bean liquid, give everything a good stir and return to the oven uncovered for 20 minutes. By this point, the rice should have absorbed two-thirds of the liquid, so add a little more boiling water if there’s less than that left. Stir in the butter beans and return to the oven for 12 minutes, by which time the liquid should have all been absorbed and the rice should be cooked; it’s not meant to be entirely dry, so add some more boiling water if you prefer it wetter.
Take out of the oven, stir in the feta and olives, cover the pan with a clean cloth and leave to rest and settle for five minutes. Tear in most of the basil leaves, stir them through the rice, then spoon into warm bowls and serve with the remaining basil scattered on top.
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[RECIPE IN SHOW NOTES]
Simon *loves* a yoggurty sauce. So much so that he's turned me onto it and the humble Greek Yoggurt As Sauce has PERMANENTLY found a place in the Stynes household. So let's talk about how to make the classic (and delicious) Tzatziki!
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"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 oil
5 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 rosemary
2 bay leaves
large glass of a good red wine
2x 400g tins peeled plum tomatoes, drained.
sea salt and freshly ground black pepper
120g parmesan, freshly grated
150ml 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.
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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
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[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!
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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.
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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.
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[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 8
juice 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 olives
1 large or 2 small preserved lemons, cut into pieces, discarding the pips
1 bunch coriander, leaves chopped
salt and black pepperPreheat 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.
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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.
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[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.
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Inspired by an old Jamie Oliver cookbook, this recipe gives permission to cook the hell out of the beans!
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Recipe
500g French beans, woody ends removed and composted
3tsp French mustard
2tbs white wine vinegar
7tbs olive oil
1 tbs chopped capers
lots of freshly ground pepper
salt, to taste
optional: 1/2 clove finely grated garlic
optional: the fresh herb you have available, eg., mint, chrvil, russian tarragon, etc
BOIL 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.
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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 180C
Melt in a bowl over hot water 125g chopped butter and 125g dark chocolate - melt those 2 together.
Remove from heat
Quickly add in 3 beaten eggs
335g (1 1/2 cups) white sugar
115g (3/4 cup) plain flour
30g (1/4 cup) Dutch cocoa powder
1 tsp vanilla extract
Pinch of salt
Bake for 30 mins. Eat with a spoon in front of the TV (Yumi's suggestion)See omnystudio.com/listener for privacy information.
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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
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[RECIPE IN SHOW NOTES]
Zucchini are CHEAP all year 'round, they're unpretentious, and they're basically, our friend!
We love you!
Want more food tips? Check out the 5 Minute Food Fix Instagram.
Ingredients
500g mixed courgettes
3 garlic cloves, grated
100ml olive oil
juice of 1 lemon
½ small pack mint
Method
On half a kilo of cooked (barbequed) zucchini, dress it after cooking with a dressing made up of:
1 garlic clove, finely grated, 100ml olive oil, juice of 1 lemon, salt and pepper, 3 tbs finely chopped fresh mint.See omnystudio.com/listener for privacy information.
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[RECIPE IN SHOW NOTES]
Simon does love fish for dinner, but sadly, having now moved to regional VIC, he doesn’t have the same access to all the beautiful fish markets, mongers etc he used to. Sob. So... how is he getting that fishy fix? Well, often it’s frozen salmon, of course! Don’t knock it – as an ingredient it works wonders, you just need to defrost it properly and then you’re away. This salmon teriyaki recipe has become a go-to midweek fish dinner and if it isn’t already in your repertoire, well, it SHOULD BE.
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Recipe
Combine 1/2 cup sake, 1/4 cup mirin, and 1/4 cup soy sauce in a small bowl; set teriyaki sauce aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season your salmon fillets lightly with salt.
Working in batches (2 at a time), cook the salmon skin-side down until the skin is brown and crisp, about 4 minutes. Turn and cook until the other side is just beginning to brown, about 2 minutes. Transfer to a plate.
Pour the fat out of the skillet, then add the sauce and boil it off until reduced by about two-thirds (about 4 minutes), then add the salmon skin side up and cook for a further 2 minutes, spooning that sauce over until the sauce is syrupy. Transfer to a plate and serve with white rice, noodles or simple salad.
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On today's show we tell you how to NOT BLOW IT when you cook lamb cutlets! They're so expensive that you really want to make the most of it and not, as they say, f**k it up. No one likes a grey chop! Incidentally, the WEIGHTS that Simon talks about but gets too bashful to give much detail of, are 1.6kg FISH WEIGHTS available online from Josh Niland's store. They're cool as but don't tell anyone!
Want more food tips? Check out the 5 Minute Food Fix Instagram.
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From OUR COOKBOOK! Have you bought the Food Fix yet? Or have you got it earmarked as a Christmas present? Good! Go, you good thing! This recipe can be found inside our cookbook but we’re sharing it in today’s 5MFF!
Want more food tips? Check out the 5 Minute Food Fix Instagram.
Recipe
500-900 g piece of pork belly
1 brown onion, cut into 4-5 pieces
2 garlic cloves, peeled and halved
1 thumb sized piece of ginger, sliced
Toffee
¼ cup soy sauce
1/3 cup mirin
1 teaspoon sugar
1 small piece of ginger
Slice the pork belly into pieces that will look lovely on a bowl of rice. I make mine about 1.2 cm x 7 cms.
Put the pork, onion, garlic and ginger in a large saucepan and cover with cold water. Bring to the boil over medium heat. Reduce the heat slightly if necessary and cook for one hour with the lid of the saucepan slightly open. Top up the water if it looks like it’s boiling dry.
Drain off the cooking liquid, retaining 400 ml and transfer the pork only to a clean saucepan or wash the old one. The onion, garlic and ginger can be composted.
Add the toffee ingredients and the retained cooking water to the pork, place over low heat and bring to a gentle simmer. Cook with the lid on for another 50 minutes.
After 50 minutes, remove the ginger (which can develop a bitter flavour if overcooked), then cook with the lid off for another 30 minutes. The sauce will reduce and turn into a glossy liquid toffee. Be careful not to burn it in the last 10 minutes.
I like to serve this pork with rice, as a side with onigiri, or tucked into a bento box.
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[RECIPE IN SHOW NOTES]
Today Simon’s taking us into the world of what used to be called ‘fusion’ food but really is just the combination of two good things that you wouldn’t expect to see together but which work unexpectedly well. No Mexicana Parmigiana, we’re not taking about you, but instead we’re covering off Hetty Mckinnon’s tomato dumpling salad – a panzanella and potsticker dumpling mashup that took over the northern hemisphere in summer and which Simon thinks you should rush out and make TONIGHT. Listen for all the details.
Want more food tips? Check out the 5 Minute Food Fix Instagram.
Recipe
First, make the vinaigrette. So, three tablespoons chile crisp oil or regular chiilli oil, one tablespoon soy sauce and three tablespoons Rice Wine Vinegar. Whisk these three ingredients together and add a pinch of salt if needs it. Set the dressing aside.
For the tomato salad, cut 1kg (5-6 large) tomatoes into one to two-inch pieces and add them to a large bowl. Grate one to two garlic cloves over the tomatoes. Season with a teaspoon each of sea salt and freshly ground black pepper. Add about half a bunch of torn (or small) basil leaves to the bowl and gently mix to combine. Set the tomato salad aside.
Get a 12-inch skillet heating over medium-high heat. When the pan is hot, add 2 tablespoons of oil to the pan and wait a minute, then add a packet of frozen dumplings (about 500g), flat side down to the skillet. Reduce the heat to medium if they are browning too fast. When the dumplings have a nicely browned bottom (about 4-5 minutes) add 1/4 cup water to the skillet and cover. Reduce the heat to medium, if you haven’t yet. Let the dumplings steam for 4-6 minutes. Then, remove the cover and continue to cook until the water is completely evaporated and the dumplings begin to crisp back up on their bottoms, another 2-3 minutes. When the dumplings are cooked through, cut the heat. You should be able to fit all the dumplings in one pan, but if you can’t, do them in batches.
Transfer the cooked dumplings to the bowl with the tomato salad and pour the dressing over the dumplings and tomatoes. Gently stir to combine. Top with the remaining basil leaves and some crispy fried shallots, if you like for extra texture. Amazing warm or cold!
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[RECIPE IN SHOW NOTES]
Chicken is well-behaved in the context of a burger. You can get quite creative with the fillings and the old Chooky McBurger tends to be quite accommodating! Listen to today’s episode for tips on how to prepare, dress and top your burger, and some of the hazards diners have encountered when eating Yumi’s burgers.
Want more food tips? Check out the 5 Minute Food Fix Instagram.
Recipe
Ingredients
2 skinless chicken breasts
1 tbsp oil, plus extra for frying the halloumi, if needed
4 tbsp piri-piri sauce or other mild chilli sauce, plus extra for drizzling
½ lemon, juiced
burger buns, split in half
250g block lighter halloumi, sliced into 8 pieces
¼ small white cabbage, finely sliced
2 tbsp mayonnaise
4 tbsp hummus, tzatziki or soured cream & chive dip
handful of rocket or 4-8 soft lettuce leaves
2 large roasted red peppers from a jar, drained and sliced
Method
STEP 1
Put the chicken breasts between two pieces of baking parchment and bash with a rolling pin until 1cm thick. Cut each into two even pieces.
STEP 2
Heat two frying pans over a medium-high heat, heating the oil in one. Fry the chicken in the oiled pan for 3-4 mins on each side until cooked through. Season. Reduce the heat, drizzle in the chilli sauce and half the lemon juice and cook for 1-2 mins more until the sauce is reduced. Remove from the heat.
STEP 3
While the chicken cooks, toast the buns in the dry frying pan for 30 secs. Transfer to a plate, then fry the halloumi in the pan (add a bit of oil if the pan is not non-stick) for 30 secs on each side until golden. Toss the cabbage with the mayo and remaining lemon juice.
STEP 4
Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi and peppers. Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side, or a green salad.
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[RECIPE IN SHOW NOTES]
There’s a few things Simon always has in his fridge, and cucumbers are on that list (with three small kids it kind of goes with the territory). On today’s episode though they’re not destined to be baton-ed, bento boxed and sent off to school… instead we’re taking out some of life’s frustration on them as we smash them into something delicious for us adults – smacked cucumber salad.
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Recipe
2 seedless cucumbers 2 biggies or 3–4 lebanese cucumbers (600g)
1 teaspoon salt
2 1/2 teaspoons sugar
2 teaspoons sesame oil
3 teaspoons light soy sauce
1 1/2 tablespoons rice vinegar
2-4 cloves garlic (finely chopped)
1-2 teaspoons chili oil (optional)
2 teaspoons toasted sesame seeds
a small handful of chopped coriander
Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside.
On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces.
In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil. Toss it well. Serve, garnished with sesame seeds and coriander.
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