5 Minute Food Fix

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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THERE 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 Pasta
Get 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!)

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