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Yumi Stynes

Does the question “What’s for dinner?” make you groan with despair?

Are you lacking both time AND inspiration?

Author Yumi Stynes and cookbook publisher Simon Davis are both busy, love food, and here to help.

In a podcast you can whack on for the drive home from work, you get meal ideas realistic enough to be cooked that night, AND you get laughs while learning more about the food you've been cooking every day.

Easy recipes and cooking hacks that will save you time and get you loving food again. For recipes, videos and laughs, check out: instagram.com/5minutefoodfix/?hl=en https://www.tiktok.com/@5minutefoodfix

And to contact the show: foodfixemail@gmail.com

 Hosted on Acast. See acast.com/privacy for more information.

5 Minute Food Fix

Special guest host Jennifer Wong is going to be onstage with Yumi at this year's Sydney Writers Festival's GREAT DEBATE. It's always an absolute hoot and you can find out more here...

But the two foodie loving ladies get to hang out on today's episode and talk about their mothers, Mum cooking tips, and an incredible slice that Yumi has since made several times from Aussie food teacher and author, Belinda Jeffery. Belinda very generously shares her amazing recipe (that her mum used to love!) here.

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Yumi and Jen Wong - talk Inheritance in Cooking...

Throwing together a Poké Bowl or Donburi (or "Buddha Bowl" if we must) is a fantastic exercise in customising a dish to suit both individual taste and making use of what's sitting in your fridge!

Having some stand-by ingredients like seaweed salad, a sprinkling of furikake, crunchy fried onions, and the classic Kim-Chi - will set you up to succeed with a bowl that is really tasty but also healthy and colourful. FANTASTIC!

Yumi has a very simple Japanese Omelette recipe to share that'll cost you almost no time but will totally elevate your dish.

Try it by whisking together 2 eggs with a pinch of salt and a teaspoon of sugar.

Listen for more.

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Japanese Fine Omelette

Simon's half-arsed sell on this dish is hilarious and worth the price of admission - but the meal itself is a keeper.

It's his riff on a Nigella recipe: SIMON'S REAL LIFE CHICKEN 

Find a wide fry pan with a good-fitting lid, then get

8 chicken thighs, skin on

and you fry them in 2-3tbs garlic oil with zest of a lemon added in, skin-side down, until browned.

Set the chicken aside... and then to the still sizzling pan, add in 500g Basmati rice and stir well.

Add 1tsp ground cumin.

Pour over 1L of hot chicken or vegetable stock. Season with salt and pepper, bring everything up to a simmer, add the chicken, pop the lid on then simmer gently for 25 mins.

To serve, squeeze over lemon, toss over some herbs and add a dollop of Greek Yoghurt.

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Nigella (and Simon's) REAL LIFE Chicken

FEEDING KIDS can be one of the most thankless elements of parenting.

They don't like your stuff!

The want the same thing over and over again!

So annoying!

Yumi faces this down on repeat but is excited to get to this extremely fancy - but extremely achievable recipe from this book by Neil Perry. YEP, IN THIS ECONOMY.

Neil Perry's TUNA CRUDO with FINGERLIME DRESSING

INGREDIENTS

400g Sashimi-grade albacore tuna fillet, bloodlines removed

DRESSING

Juice of 2 limes

2 fingerlimes, pearls extracted

1/4 cup your best virgin olive oil

salt and pepper

Dress with a tablespoon of finely shredded coriander leaves! Serve!

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Tuna Crudo with Fingerlime Dressing

YUMI has 3 questions for Simon:

 1. Is Ranch Dressing trash?
 2. Are we meant to "season" our lettuce when making salad?
 3. Does it really matter if your lemon is waxed or unwaxed?

PLUS: we go deep into fandom for Anna Jones's WEDGE SALAD WITH RANCH DRESSING recipe from her amazing and highly recommended book Easy Wins.

ANNA JONES'S WEDGE SALAD WITH TAHINI RANCH DRESSING:

CRUMB

Smash 1 clove of garlic and put it in a frying pan with 2tbs olive oil.

Allow to sizzle for 3-4 mins then add in 100g breadcrumbs, stirring.

Add 50g roughly chopped pitted green olives and cook for 2 more mins until the breadcrumbs are toasted. Season with 1/2 tsp salt, allow to cool and then grate in the zest of 1 lemon.

TAHINI RANCH DRESSING

MIX 250g Greek yoghurt + 120g tahini, + 1 finely grated clove garlic, juice of 1 lemon, 1/2 bunch chopped chives and 1/2 bunch chopped dill. Season well with salt and pepper.

Check the consistency - you may want to add a little water, it is meant to be the consistency of double cream.

MAKING THE SALAD

Cut 2 iceberg lettuces or 8 Little Gems into quarters, trimming off the dud bits. Break up the pieces if you wish. Season the wedges well with salt and pepper, taking care to get the seasoning in between the leaves, then do the same squeezing the juice of another lemon over the top and throughout. Dress with the Tahini Ranch dressing, top with the crumbs and decorate with any leftover herbs.

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Superstar Salad

The change in weather has made Simon crave flavours of home... He is particularly inspired by a memoir by food writer Nigel Slater.

It's a nostalgic one as it gets cold, the palate craves comfort. Not unlike Yumi's foster dog, who craves ATTENTION and tries to get it during the recording of today's episode! LOL.

TREACLE TART

Blind bake some pre-bought shortcrust pastry that you've rolled out in a 23cm tart tin until golden.

Allow to cool.

Meanwhile loosen 400g golden syrup by warming it gently. Then add in 100g fresh breadcrumbs and 2tbs lemon juice and zest of a lemon. 

Mix then pour it into the pastry shell.

Bake until set - around 25 - 35 mins on 180C.

Serve warm in modest slices with some beautiful stone fruit on the side.

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Old Fashioned Treacle Tart!

Yumi had a delightful dinner party experience over the weekend and urgently needs to talk about it!

And as a consequence, urgently needs to talk about this way to do potatoes with capers!

It's from a book called EASY WINS by Anna Jones which Simon has recommended many times over...

ANNA JONES'S BROWN BUTTER POTATOES WITH LIME TARTARE SAUCE

Add 1kg small potatoes to a large pot of boiling, salted water.

Bring it back to the boil then simmer for around 15 mins.

Drain well and allow to steam dry in the collander.

Pre-heat the oven to 200C.

Warm up 100g salted butter in a pan until it turns nutty brown.

Tumble the potatoes into a roasting pan, pour over the browned butter, season generously with salt and pepper then roast for 25 mins.

Use a potato masher to squash the potatoes slightly.

Add 4tbs of drained capers to the pan, toss, then bake for another 25 mins until golden and crisp.

SAUCE

Meanwhile whisk 1 egg yolk with 2tbs Dijon mustard and then very gradually mix in 150ml good olive oil. Loosen with 2tbs caper brine and 100g sour cream. 

Add in finely chopped 2tbs capers and the juice and zest of 1 lemon. 

Serve the hot potatoes with the sauce.

DELIGHTFUL!

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"Pretentious" Potatoes

It's HOT CROSS BUNS SEASON and everyone has an opinion on What To Do (and what NOT to do) with this most raisiny of buns.

What are your thoughts on Simon's advice?

Send us an email FoodFixEmail@gmail.com

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THE GOSPEL OF HOT CROSS BUNS

Simon is BACK! And what a welcome return. 

Yumi and Simon discuss what it was like to have comedian Jennifer Wong onboard as guest host, and Yumi has some tips about what to order - and what NOT to order - when going out for Yum Cha.

And if you want to make Gai Lan (Chinese Broccoli) at home? Here's Nagi's recipe. And to do it at home?

1 Bunch of Gai Lan. If you can't get this vegetable, try it with broccolini, it's very good!

Trim the woody ends off the green vegetable. Wash well. If any of the stems are especially thick, slice down their length.

Place the gai lan in a steamer basket or plunge into a big pot of boiling water. Cook for about 5 minutes but test to make sure it's to your liking. You want it not too chewy and raw, but you definitely don't want to overcook it either. In this case I would get sexy with a timer to really make sure.

Meanwhile, gently heat 4tbs oyster sauce with 2-3tbs water. Add a teaspoon of vegetable oil and 1/2 teaspoon of sesame oil IF YOU CAN BE BOTHERED. 

Toss the cooked vegetable through the sauce but try not to make it a messy jumble: at yum cha it's all neatly laid out facing the same way and halved. Enjoy!

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How to nail Yum Cha

Special Guest Host Jennifer Wong shares a couple of great ways to make instant ramen LESS GRIM.

And if you love Jen and want to see her in person, a good link to upcoming shows is here. 

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A Budget Instant Ramen - hack!

Yumi has an update on what she's been inspired to cook due to working on this podcast...

She also wants to share a brilliant way of cooking TEMPEH, a delicious, vegan protein - with OUT deep frying it. 

Listen for more and please remember to share this podcast with a friend! Word-of-mouth really is the greatest marketing. XX

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TEMPEH RULES

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