5 Minute Food Fix

There's no need to feel sad and scurvyish this winter with this pasta that Simon has been regularly making that bursts with lemony flavour and sunshine.
(Also, has someone seen the *real* Yumi? because this one seems uncommonly interested in sport and not just sport but men's sport and therefore must be bodysnatched, please send help.)

PASTA AL LIMONE
RECIPE
Measure out 200g linguine and set it in a large pan that has a lid that fits.
Zest 2 lemons into the pan. Add in a bashed clove of garlic, 100ml olive oil and a teaspoon salt. Cover with 600ml water, cover with the lid and then bring the whole thing to the boil.
As soon as it reaches boiling, remove the lid and allow it to simmer gently for 8 minutes, turning carefully with tongs every minute.
Squeeze in the juice of one of the lemons, cook for 2 more minutes. Remove from the heat then stir through 50g butter and some finely grated parmesan cheese (optional). Allow it to sit and soak up the juices for 2 minutes.
To serve, add basil leaves (optional), freshly cracked pepper and any more cheese if you want.

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SIMON'S BACK!

Yumi is veering wildly off her personal brand and getting deeply engaged with the Men's World Cup football (!) - and wants to talk with Simon about World Cup foods, catering when watching from home and just how food can get us into the spirit of a truly global sport. The restaurant they're raving about in Sydney? It has a strong instagram game.

Simon is pretty excited because even though coastal Vic is in its most DEPRESSING era (winter), there are foods that can give us comfort.

WINTER DAAL WITH LEMONGRASS
Toast off a couple of teaspoons of bashed coriander seeds and bashed cumin seeds in a large pot.
Tip them out then add in 300g split red lentils and cover them with a litre of water. Add a good pinch of salt.
Bring to a boil then add in 2 bashed lemongrass stalks. 3 chopped garlic cloves and a teaspoon of ground turmeric. Add in the toasted seeds and a half teaspoon of chilli powder.
Cook for 15 minutes until the lentils feel cooked.
Turn the heat down to medium and add a tin of coconut milk and 200g baby spinach leaves. Cook down for another 10 mins.
When ready to serve, in 2 tbs of neutral oil, fry up 1tsp black mustard seeds, a few handfuls of curry leaves and a bit of sliced onion. Spoon that over your creamy, coconutty daal. Serve immediately. Leftovers freeze brilliantly,
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Yumi and Jen unpack some of the latest "trends" in butchering and abusing innocent dumplings.

If you want to order Jen's favourites?

Here's the Chinese words 潮州粉粿
Or at yum cha, you could ask for a "Chiu Chow Fun Gor"
More info here.

Thanks for listening and to see Jen live, check out her webpage for the most current info.
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Yumi is excited about the events she's going to be part of that includes a one-on-one chat with Adelaide food legend and the woman behind 'Pawana' restaurant, Durkhanai Ayubi.
In preparation, she cooked one of the truly delicious (but achievable!) recipes from the revered book, also called 'Pawana'.
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Yumi and Jen laugh uncontrollably as they try to convince each other of the veracity of adding various foods to a pot pie.
Lasagna?
Possibly.
In a pot pie?
Let's discuss.
To find the SBS recipe in question, try here.
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