Share
5 Minute Food Fix
How to make the most of FIG SEASON
Ep. 343
•
When figs are plentiful, one must pounce! Like a cat upon a native endangered bird!
The beauty of figs is that they are seasonal. Nothing signals the *sigh* End of Summer like figs being plentiful and affordable.
On this episode, Yumi and Simon run through their favourite things to do with figs, including a fantastic recipe from THEIR COOKBOOK WHICH YOU CAN BUY HERE.
SIMON'S FREEFORM FIG TART
Pastry
Combine 200g diced cold butter with 250g plain flour in a food processor for a few short bursts until it resembles breadcrumbs. Add in 125g (half a cup) of sour cream. It shouldn't take long and when the dough forms a ball, wrap it up and pop it in the fridge to rest for at least 20 mins.
Preheat the oven to 190C.
Trim and quarter the figs.
Roll out the pastry to a 35cm circle about 3mm thick.
Get it on the oven tray then spread the circle of dough with 1/4 cup of marmalade, leaving a border clear.
Top with the figs in whatever pattern you want. Sprinkle with 1tbs caster sugar, then fold the edges of the dough in to shape a freeform crusty tart.
Brush the edges and top of the crust with beaten egg.
Bake for 45 - 50 mins until the tart crust is lightly browned and the fruit is bubbling. Serve with creme fraiche and strong tea.
More episodes
View all episodes
435. REHEATED Grandma's Food!
09:20||Ep. 435At the time of recording, Simon had been working on some incredible-sounding cookbooks including the one from Masterchef Winner Natty Wolf, which is out now.It inspired him to cook up 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!434. REHEATED AGRODOLCE SAUCE!
07:49||Ep. 434NOT 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!433. A (truly) great Pasta that you can do tonight
06:43||Ep. 433THERE IS NO CACTUS IN THIS RECIPE!Nik Sharma is a pretty inspiring UK cook and his book that Yumi talks about can be found here.This pasta is really worth trying though - almost everything in it probably already exists in your pantry, and it's absolutely packed with flavours.Orecchiette Pantry PastaGet a big pot of salted water on the boil and add in 500g of orecchiette pasta.While that's cooking, warm up 3tbs good olive oil and to it, add 1.5 tsp smashed up cumin seeds, 1/2 tsp fennel seeds, a clove of finely grated garlic and a teaspoon of Aleppo, Maras or Urfa red pepper flakes.Scoop out a half cup of pasta water from the pot when your orecchiette still has a couple of minutes to go.Dissolve 3tbs white miso into the pasta water. Pour that into the frying spice mix. Add 285g frozen peas to the pasta water and bring it back to the boil. Drain well once your pasta timer sounds. Combine the pasta+peas with the oil and spices. Then add an absolute ton of grated parmesan cheese and some snipped chives.Serve immediately. (This also makes great leftovers!)432. CARDOMON SPICE COOKIES REHEATED
08:24||Ep. 432To 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 Facebook.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!431. WALNUT PESTO RAVIOLI REHEATED!
09:20||Ep. 431In this reheated episode, Yumi gets somewhat misty-eyed about all the travel she's not doing but would like to, where IS the best place for food and eating? Meanwhile, you can get some nourishment with minimal stress making the following:WALNUT PESTO!100g walnutsgarlic oil3 tbs chopped fresh rosemary50g grated Pecorino Romano4tbs walnut oilServe on Rana Pasta! (Which Yumi famously misspells out loud during this episode, lol. ) Or whatever filled pasta you can get your hands on.430. REHEATED: Tomato, Ponzu ...but this is really about the CRINGE CHIPS STORY
05:06||Ep. 430We have to replay this episode because it's embarrassing and embarrassment is best shared.It's not every day that you get to interview an acclaimed and genuinely cool English author who can sell out rooms here in Australia... but that's what Yumi was doing (for one of her other jobs) when something DEEPLY CRINGE AND FOOD-RELATED occurred. You can hear all about it on this reheated episode! LOLSSSSS.You'll also hear about this SALAD - from an amazing website I use all the time.1 tomato2 tbs ponzu1 tbs toasted sesame seeds429. A (Reheated) Celebration of Burgers!
09:26||Ep. 429In this reheated episode, both your hosts had entered the Pod recording studio still high from brilliant restaurant experiences.Yumi had been to the fairly new Bessie's in Surry Hills, Sydney, while Simon ate again at chef Josh Niland's sublime St Peter in Paddo. BOTH EXPERIENCES WERE TRANSFORMATIVE.What did we bring home to share with you on this podcast?Burgers!REQUIREMENTS?800g best quality, butcher-supplied minceslices of aged cheddarpita pockets10g of salt, freshly ground pepperand a BBQ.428. Christmas Recovery TOAST - REHEATED
06:38||Ep. 428CHRISTMAS WAS HECTIC, and now we need a way to feed ourselves that somehow acknowledges that we can, in fact, stand to take it a bit easy on our tummies this time of year!On this consistently top-rating food podcast, your hosts try not to cack themselves laughing while they explain a way to make life easy for the home chef while getting good foods into your kids via a food they trust: TOAST.ELVIS TOASTButter a well toasted slice of sourdough.Add a generous slathering of crunchy peanut butter...then top generously with sliced banana.Finish with a tiny amount of very dark chocolate, finely grated over the top!MAGIC TOASTSpread a well-toasted slice of sourdough bread with hummus.Crumble over some fetta.Season with salt and cracked pepper.Serve.427. WHY SUGAR MAKES FOOD BURN: Reheated
06:00||Ep. 427It's Christmas Eve!Simon and I send you all the best over this time of year - hope you're not spending too much time in the kitchen!Reviving the Dead Inside You!Chicken thighs - 500g, cut into large nuggets, dusted in flourTeriyaki Sauce:2 tbs Kikkoman Soy Sauce2 tbs mirin1 tsp honeyTO COOK:Pre-heat a frypan, add a tablespoon of oil, toss the chicken in and move the chicken around the pan until it's cooked.Pour in the sauce and keep stirring - until the sauce is thickened, glossy and reduced. Serve immediately on rice.