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5 Minute Food Fix
Fart Phobia? And a fart-free recipe for Black Bean Ragu (vegan)
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'
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338. Cardomom Shortbreads, Job news, and MORE
08:05||Ep. 338All 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 Shortbread110g ghee, at room temp90g caster sugar2tsp ground cardamom50g pea flour50g fine semolina80g plain flour1/2 tsp baking powdershelled pistachios or peeled almonds to decorateCream 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!337. Simon recommends the country's Greatest Restaurant
07:40||Ep. 337NOT 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 sauceSmall 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 brown1/2 cup red wine balsamic vinegar1 tsp capers1/4 raisins1/4 cup pine nutsstir to combine along with 3tbs honey, simmer down for 4 minsTo finish the sauce, add 2tbs butter and season with salt and pepper.Serve on radiccio or grilled steak!336. VALENTINE'S DAY CAKE WINNER!
10:24||Ep. 336What 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.Ingredients300g (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 extractStepsPreheat 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!335. 2025! Satay! Cookbook shoots!
09:05||Ep. 335Yumi 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 SATAY1/2 bunch coriander1 fresh red chilli1/2 clove garlic3tbs crunchy peanut butterlug of soy sauce2cm nub of fresh gingerjuice and zest of 1 limeWHIZZ 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!334. Bring a Bowl to School...?
06:23||Ep. 334Providing 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.333. REHEATED: Did you notice all the PLANTAIN about?
09:51||Ep. 333Where 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 plantains1 flat teaspoon cayenne peppergenerous pinch of salt4mm sunflower oil for frying332. Simon's INCREDIBLE Fennel, Walnut and Crouton Salad
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10:01||Ep. 331In 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!330. Harissa Maple Mushrooms to get your COOKING MOJO back!
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