Afleveringen
-
Simon and I are both a bit weirded out when ingredients used in a traditional way in one's respective childhood home - become modernised and used in new and creative ways. Modern food! Whut?
I confess it's taken me a while to get onboard with all these groovy new ways to use miso paste but it is bloody marvellous.
AS IS HETTY McKINNON.
Her 'Community' cookbook changed the way we do salads in Australia.
She's also gifted us this wonderful revision of Cacio e Pepe (a very simple, classic spaghetti with black pepper and cheese) - which you can find here.
Hosted on Acast. See acast.com/privacy for more information.
-
On Yumi and Simon's consistently Top-10 rated food podcast, the two hosts delve into the meaning of "heirloom" when it comes to food.
And if you're surviving the cost-of-living battle sufficiently that you can shell out $$ for a couple of really good quality Ox Heart tomatoes - Simon has a beautiful and easy salad to really make those almost sacred (!) - tomatoes - that involves nothing more than salt, olive oil and a good looking platter.
Hosted on Acast. See acast.com/privacy for more information.
-
Zijn er afleveringen die ontbreken?
-
Food goes in and out of fashion, it's amazing to watch! Is Ottolenghi out of f(l)avour? Or are we bored? Or what?
Today we unpack a classic old-fashioned dessert and one of the few desserts we ate in my house when I was a wee little tacker.
PRE-HEAT YOUR OVEN 180C
Grease a 1.5 L oven dish.
CUSTARD INGREDIENTS
MIX THESE THINGS TOGETHER IN A JUG:
2 eggs
2 tbs caster sugar
500ml milk
1 tsp vanilla essence
PUDDING
2tbs sultanas
10 slices old, white bread, cut into triangles
optional: butter the bread
METHOD:
Arrange the bread triangles along the bottom of your ceramic baking dish. Sprinkle the sultanas as evenly as you can over the top. Pour over the custard mixture. If you want, top the lot with a grating of nutmeg or a shake of cinnamon, and then a tablespoon or two of your crunchiest sugar. Bake for 30 mins. Serve with vanilla icecream and try not to burn the roof of your mouth.
Hosted on Acast. See acast.com/privacy for more information.
-
Basque Cheesecake was all the rage a couple of seasons ago and now I'm making it almost weekly.
Partly because it's a classic, is easy, and super-yummy, and partly because I am trying not to get my scrawny Asian ass kicked in this race I'm competing in Very Freakin Soon. DON'T ASK ME ABOUT THE RACE! Let's talk about cheesecake instead!
YOU NEED:
A lust for cheesy, delicious protein.
A 20cm high-sided cake tin, which you have lined with scrunched up baking paper so that the paper towers a little above the top of the tin.
An oven pre-heated to somewhere between 200-220C. (I use 200C in my oven.)
INGREDIENTS:
3 cream cheese blocks at room temperature
200 g caster sugar
310 ml cream or Greek yoghurt (which will add an extra tangy sourness to the cake)
30g plain flour
1 tsp vanilla bean paste
220g whisked eggs
Combine everything, then cook for 45mins - until it looks right.
Recipe courtesy of Nagi from Recipe Tin Eats.
Hosted on Acast. See acast.com/privacy for more information.
-
Simon and I are both dismayed to hear that pears have grown so "unpopular" that local growers have been ripping up their trees to try to plant something more lucrative. https://www.abc.net.au/news/2023-10-17/pears-out-of-favour-with-shoppers/102961848
Why not just enlist us to plug the pear?
We'd do a great job!
There are so many great uses for this subtle and affordable fruit - not least of all one of the GOATS of salads! (Does not contain goat nor any other livestock.)
DEAD EASY POACHED PEARS RECIPE:
10 pears
250 ml sweet wine
100g sugar
METHOD:
Preheat the oven to 180C
Slice the bottoms of the pears so that they can sit proudly upright.
Arrange them to sit close together in a ceramic roasting tray.
Top with a mingled mixture of the wine, sugar and any aromatics you like - eg., cloves, cinnamon, star anise. (Or leave these out!)
Bake for 1 hour, basting with the syrup every 15 mins if you can be bothered.
Serve with ice-cream, custard, yogurt or whatever you like. Use the leftovers to go with breakfast muesli or granola. DELICIOUS!
Hosted on Acast. See acast.com/privacy for more information.
-
Brussels sprouts were only ever polarising because our Boomer parents had no idea how to cook them.
Here in the real world, this seasonal, winter vegetable is INCREDIBLE.
How do you get the most out of them so they're as good as when you sit down for a side dish of these babies at a fancy restaurant with your mum?
It's easy, you can do it!
Find out more on today's episode.
Hosted on Acast. See acast.com/privacy for more information.
-
Yumi and Simon nut out the big questions on today's episode.
What IS the difference between a garnish and something bigger, like a handful of croutons?
Yumi will also talk you through a FANTASTIC cauliflower soup recipe which is easy (tick), delicious (tick), you could probably do tonight (tick!) and it is topped by the most unbelievably enjoyable garnish. (That is actually NOT a garnish.) Wait with baited breath to see if Simon can somehow incorporate his favourite ingredient into today's episode!
INGREDIENTS:
1 whole cauliflower (about 1.6kg), trimmed and cut into chunky florets
2 tins white beans, drained and rinsed
1 litre of chicken or veg stock
3 tbs sakè or dry white wine
2 tbs mirin
2 tbs smoked salt flakes (just use whatever you have)
2 tbs sprigs of fresh thyme
TO SERVE:
1 tub sour cream
juicy lemons
TOPPING
Plain potato chips
Fresh chives
METHOD
Combine everything in the INGREDIENTS list in your slow cooker, turn on 'LOW' and leave for 8 hours.
Blend everything until smooth.
Before serving, stir through the sour cream and lemon juice.
Top each individual bowl with crushed potato chips and a few snips of chives
Hosted on Acast. See acast.com/privacy for more information.
-
In this episode, Yumi asks questions about olive oil, Simon answers.
There's A LOT to Olive Oil that we take for granted, 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!
Hosted on Acast. See acast.com/privacy for more information.
-
It sounds silly but farting is a genuine consideration in a lot of peoples' cooking, especially those of us with the most tedious of all the tedious food intolerances, #FODMAP.
Garlic and onion are the devil to our digestive systems and a "bad case of the farts" is way worse than it sounds!
BLACK BEAN RAGU - NO FARTS!
Dice 2 medium eggplant to a 1cm dice
Fry that off in a big frypan in 4tbs of HOT olive oil. Allow 10 mins to really get it soft and a little browned, shrunken down and looking edible and awesome.
Meanwhile, in a blender/food processor, whizz 1 tin of black beans, including the liquid, with 3 good-sized tomatoes, 1tbs white miso, 2tbs tomato paste, and 2 tsp of chilli oil (I use gochujang)
Add this to the frypan with a second tin of black beans, this one drained and rinsed, and 200ml stock.
Allow to cook down for another 5-10 minutes.
Serve on rice, pasta, polenta, toast or on its own.
BASED ON AN ORIGINAL RECIPE FROM Bee Wilson 'The Secret of Cooking'
Hosted on Acast. See acast.com/privacy for more information.
-
YES, we do exist! Not just figments of your fever dream that is 2024!
And we'll be meeting you in person at the Sydney Writers Festival 2024 - Saturday 25 May, 11am with special guest foodies Alex Elliott-Howery (aka "Alex Cornersmith"), and Lucy 'Every Night of the Week' Tweed.
It's 11am so you have time to get to the shops, chuck on the slow cooker, grab a coffee and then come sit with us.
https://www.swf.org.au/program/season-2024/the-dinner-dilemma
Hosted on Acast. See acast.com/privacy for more information.
-
Okay, if you're part of a diasporic community in Australia, there's a strong chance you're all over Plantain as an ingredient! But this incredible, versatile and super delicious ingredient was previously it's not grown locally, was hard-to-find, and expensive. THAT'S ALL CHANGING. (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
ALSO - We are very excited to be coming to Sydney Writers Festival! Saturday 25th May, 11am at Carriageworks, Simon and I will be joined by Alex from Cornersmith, Lucy 'Every Night of the Week' Tweed and all our usual LoLs and obsessive food chat so please come along!
https://www.swf.org.au/program/season-2024/the-dinner-dilemma
Hosted on Acast. See acast.com/privacy for more information.
-
Don't forget you can come see us with Alex Cornersmith and Lucy 'Every Night of the Week' Tweed at the Sydney Writers Festival on Saturday 25 May, at the extremely farmer's-market-friendly time of 11am! Carriageworks!
On today's episode we're celebrating the rando gadgets you find in hotel kitchens, in this case, the legendary JAFFLE PRESS.
To make The Perfect Baked Bean Jaffle?
plug in the jaffle and get it going
2 slices of sandwich bread (wholemeal or white)
butter the outsides
swipe the insides with a little mustard if you're into that kinda spice
fill the sandwich with a few spoonfuls of drained Wattie's Baked Beans
topped with cracked pepper
generous Havarti cheese
Toast until the cheese is oozing
EAT IMMEDIATELY WHILE ALSO AVOIDING SCALDING THE INSIDE OF YOUR MOUTH
Hosted on Acast. See acast.com/privacy for more information.
-
Simon and Yumi go deep on the humble potato in this episode.
Can washing grotty old potatoes be worth the effort?
What's the difference in supermarket varieties?
NOTES: The word "yogghurt" is not used once in this effort.
WARNING: Curve ball about dishwashers saved til end of episode.
The Dinner Dilemma is going to be a hoot at this year's Sydney Writers Festival! For more info follow this link
https://www.swf.org.au/program/season-2024/the-dinner-dilemma
and to send a couple of photos of the contents of your fridge and pantry?
Hosted on Acast. See acast.com/privacy for more information.
-
Rhubarb only has a short season, but that just makes it more glorious!
It *does* require sweetening, so how do you measure what's the appropriate amount without killing the delicate, perfumed flavour?
Yumi does have a terrific and doable RHUBARB COMPOTE recipe:
800g trimmed, washed and dried rhubarb, cut into finger-lengths
250 - 300g sugar
1 tsp vanilla (optional)
juice of 4 imperial mandarins
Juice the mandarins and cook down with the sugar until reduced by about half before adding all the rhubarb and stirring continuously for 12 minutes. Store in the fridge for 1 - 2 weeks. Eat on cereal with Greek yoghurt or top with crumble topping!
WE ARE AT SYDNEY WRITERS FESTIVAL 2024! Simon and I (Yumi) will be onstage on Saturday 24 May with Alex Elliot-Howery from Cornersmith and Every. Night. Of. The. Week. cookbook author Lucy Tweed. Come along! And if you want your fridge and pantry to be featured, discussed and "solved", email [email protected] with photos of their contents!
https://www.swf.org.au/program/season-2024/the-dinner-dilemma
Hosted on Acast. See acast.com/privacy for more information.
-
This episode is a game-changer for the time-poor home cook.
You've got some zucchini, broccoli stems, a few withered cherry tomatoes and an eggplant looking more wizened than Gandalf?
Use them up in this amazing way to reduce waste and have food ready to go for when you need a pasta sauce, a soup base, or something to layer in a lasagna.
Hosted on Acast. See acast.com/privacy for more information.
-
Avocados being as cheap as they are right now (May 2024) feels like a TREAT.
So what can we do with them and how do we get our kids to eat them?
Yumi has a couple of ways to get them into your body! And your kids!
And Simon knows about what the different varieties mean and how much a local cafe can charge for Smashed Avo these days.
JAPANESE ABSORPTION METHOD RICE
You need a relatively small, good quality saucepan with a lid that fits. You also need kitchen scales.
Weigh out your rice.
Rinse rice in cold water twice.
Allow the rice to sit for at least half an hour, no more than 16 hours.
Cook on your smallest stove element, on HIGH for 7 minutes. Turn the heat to the stove's lowest settings for another 7 minutes, then switch off the heat and allow the rice to steam. (Don't remove the lid.)
Some portion options...
I use this quantity most often. It's enough for a modest portion for 3-4 people.
240g rice + 360g water = 600g total weight (not counting the saucepan)
Single serve?
150g rice + 220g water = 370g
Bigger family?
300g rice + 440g water = 740g
Hosted on Acast. See acast.com/privacy for more information.
-
Today we're taking a break from the old routine. I've got a recommendation for you that is NOT food related.
Check out the podcast "Can We Be Real?" hosted by two of my friends - Meshel Laurie and Simon Baggs. We've known each other for years, I love them both dearly, but more important than that, they're fantastic broadcasters.
Can We Be Real is a weekly show that delivers laughs. If you like it, it's available on all major podcast platforms.
I highly recommend it. XX
Hosted on Acast. See acast.com/privacy for more information.
-
From bolognese on toast for one, to a GLORIOUS tuna and tomato on toast for 2 - 4, today's episode is a chance to shed shame around picking the easy route to dinner. Toast is FINE. Toast is GOOD. And if you want to elevate your dinner toast? Listen up.
5 good tomatoes
1 medium tin of tuna in springwater
1/4 cup olive oil
salt and pepper
1/4 - 1/2 tsp dried oregano
fresh basil
4 slices of excellent sourdough
Hosted on Acast. See acast.com/privacy for more information.
-
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 the whole family!
Using a dressing of 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.
Hosted on Acast. See acast.com/privacy for more information.
-
I love VEG FRITTERS but the frying process is a drag.
Bee Wilson is an English food writer and author of the column Table Talk. Her cookbook THE SECRET OF COOKING is genuinely wonderful and from it Simon and I have both drawn huge amounts of inspiration.
400g potatoes, grated
500g zucchini, grated
1 small onion, finely diced
1/2 clove garlic, finely grated
salt, pepper and a soft herb like mint, chopped
3 eggs
75g self-raising flour (gluten-free = ok)
Sprinkle the potato-zucchini mixture with a teaspoon of salt, toss then leave in a sieve while you prepare everything else.
Turn the oven on to 180C.
Add about 4 tbs of olive oil to each roasting pan and put in oven to heat.
Combine all the other ingredients. Squeeze, wring and throttle the grated vegetable to get out as much liquid as possible. Mix it in with everything else, then portion out to fritter size portions (like a crumpet but thinner) into the hot oil, which should sizzle.
Cook for 10 mins per side, check for doneness.
Hosted on Acast. See acast.com/privacy for more information.
- Laat meer zien