5 Minute Food Fix

When figs are plentiful, one must pounce! Like a hungry bear!
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.
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In this reheated episode, Yumi gets excited about a couple of upcoming races she's got planned (please don't look up my times!) and how she's basically trying to gain as much muscle as she can.

Nagi Maehashi's recipe is a huge inspiration, and is the one that Yumi mainly talks through in the episode.

But as you'll hear in the intro, since recording this episode, Yumi has made it 30+ times and has brought in her own variations. It's basically swapping the 310ml of fresh cream for 450g Greek yoghurt, and compensating for the greater volume with a little more sugar.

YUMI'S TRIBUTE: BURNT BASQUE CHEESECAKE
Pre-heat the oven to 200C and line a 20cm springform cake tin with baking paper, going quite high up the sides.
Get 750g cream cheese at room temperature (Lactose-free cream cheese is now available!) into a mixer, add in 240g caster sugar and whizz to combine, scraping down the sides of the bowl.
Add in 220g lightly whisked egg, 2tsp vanilla paste, mix, then use a tea strainer to sift in 30g plain flour. Mix. For the final step, add in 450g Greek yoghurt and mix until combined. (There is no need to overdo this step. Stop when it is done.)
Scrape the whole lot into your prepared tin then bake for 45 minutes.
Licking the bowl/spatula is encouraged.
Allow it to cool before serving. Best eaten within 4-5 days.

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This time of year it's VERY HARD to get motivated in the kitchen!
That's why we thought we'd revisit this recipe from Adam Liaw.

Use Springwater Tuna, drained well
1/4 cup good olive oil
dried oregano
basil leaves
5 really lovely tomatoes
check if you need salt and pepper

REMEMBER to make good toast! Actually toast it, don't just warm the bread.
To serve, drizzle with olive oil, check the seasoning and add salt and pepper. YUM

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At 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 SATAY
1/2 bunch coriander
1 fresh red chilli
1/2 clove garlic
3tbs crunchy peanut butter
lug of soy sauce
2cm nub of fresh ginger
juice and zest of 1 lime
WHIZZ 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!
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NOT 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 sauce
Small 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 brown
1/2 cup red wine balsamic vinegar
1 tsp capers
1/4 raisins
1/4 cup pine nuts
stir to combine along with 3tbs honey, simmer down for 4 mins
To finish the sauce, add 2tbs butter and season with salt and pepper.
Serve on radiccio or grilled steak!
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