5 Minute Food Fix

Chrissie Swan is guest co-host again and she is absolutely FLUENT in Bolognese.

Here are the hacks, by Chrissie:
As I mentioned - with bolognaise every single batch is different.
Here’s my base:
2 onions
8 cloves of garlic
2 carrots, peeled and quartered
3 celery stalks, quartered
1kg coarsely minced chuck steak from the butcher
1 heaped teaspoon of flaked sea salt
3 chicken stock cubes
500g tomato paste
2 x 800g tins of tomatoes
thyme
bay leaves
1 sprig rosemary
200ml milk or cream

...but on the day we recorded this episode
I had added literally everyone’s secret ingredient plus about 400grams of Xmas ham
Added in:
Parmesan rinds
Milk
Anchovies
Loads of parsley
Oxtail
Vegemite
Rosé
Finely ground up leftover ham can take the place of bacon (or speck).
Be generous!
Cook it in some sort of electric frypan or oven situation that doesn't require your ongoing attention so you can set it and forget it.
Hosted on Acast. See acast.com/privacy for more information.

Yumi is delighted to be joined by her old The Circle co-host, Chrissie Swan.
Chrissie is a Logie Award-winning TV presenter and host of The Chrissie Swan show on NOVA, mum of 3, fantastic cook, and all-round legend!
The two catch up and talk through the two internet food fads Chrissie has tried and loved.
Hosted on Acast. See acast.com/privacy for more information.

Simon has been booked to be a guest on a cooking show, shooting soon.
So... what to cook?

It can be agony to decide, but Simon's first impulse is to make his famous and delicious FISH FINGER SANDWICH.

The legendary sando is easy AND supremely yummy, so is there a problem?
POSSIBLY! Warning! This episode contains contagious LoLs! Stay til the end!

FISH FINGER SANDWICH - serves 2
Pre-heat the oven to 220C
Spread out 10 fish fingers on a baking tray and cook for 15-20 mins, turning halfway through.
Meanwhile, prepare your cheat's tartare by combining 8-10 chopped cornichons with 130g Greek yoghurt, juice of 1/2 lemon and a pinch of salt.
Lightly toast your humble sliced bread *nothing fancy.
Slather each slice with a generous amount of your tartare.
Top with 4 fish fingers and leave a bonus one to the side.
Add on top - lettuce leaves, cherry tomatoes and quick pickled onions, the recipe for which can be found in Simon and Yumi's cookbook.
Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon ask some age old questions about why some cooks are hectic and they come up with some theories...
A chef who is completely NOT hectic but calm and delightful is Marion Grasby and Yumi has been fun cooking a few recipes from her website, including today's Chicken Lemon and Orzo, that you can whip up in a LEGIT 30 mins.
Hosted on Acast. See acast.com/privacy for more information.

There's no convincing Yumi that garlic deserves to be eaten.
HOWEVER, she does have memories of loving garlic bread and that is because it is, in fact, Very Yummy (if you are not a vampire or FODMAP).

Simon's ULTIMATE Garlic Bread:
Pre-heat the oven to 180C.
Get a good-looking baguette and slice it but not all the way to the bottom, leaving the base intact.
100g softened butter and 4-5 garlic cloves grated on the side of a box grater
Wrap the baguette in al foil.
Pop in the oven for 12-15 mins.
Semi-undress the garlic bread from its foil.
Return it to the oven for another 8-9 mins.
Serve IMMEDIATELY. NO LEFTOVERS.

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