5 Minute Food Fix

Cookbook authors reach for a few phrases that suck me in every time. If someone says, "I've tried it many other ways, but THIS way is the best! I can't veganise it!" - - I tend to believe them. Today we celebrate a brilliant book that won a Guild Award in the UK - Ruby Tandoh's 'Cook As You Are'. The book Simon edited which previously won the same award is Mark Diacono's 'A Taste of the Unexpected'. Ruby Tandoh's Gnocchi Recipe:1 packet of store-bought gnocchibuttercaperschili crisp oiltons of finely grated parmesanCook the gnocchi according to the packet instructions, remembering to reserve a few tablespoons of the cooking water.Meanwhile, melt the butter in a medium-large frypan. When it's molten, add the capers. Add in the chilli crisp oil to loosen, then add in the cooked gnocchi and pasta water. Serve on a bed of baby spinach (optional, this is my recommendation!) with a ton of grated cheese. Hosted on Acast. See acast.com/privacy for more information.

What IS a Hasselback Potato? And should we bother?And what nonsense is the internet offering us *this week* in the world of food?Today we talk about ALL of it - and return to one of our favourite recipes for potatoes. (Spoiler? It's not the Hasselback.) Hosted on Acast. See acast.com/privacy for more information.

Simon and I are both a bit weirded out when ingredients used in a traditional way in one's respective childhood home - become modernised and used in new and creative ways. Modern food! Whut?I confess it's taken me a while to get onboard with all these groovy new ways to use miso paste but it is bloody marvellous.AS IS HETTY McKINNON. Her 'Community' cookbook changed the way we do salads in Australia. She's also gifted us this wonderful revision of Cacio e Pepe (a very simple, classic spaghetti with black pepper and cheese) - which you can find here. Hosted on Acast. See acast.com/privacy for more information.

On Yumi and Simon's consistently Top-10 rated food podcast, the two hosts delve into the meaning of "heirloom" when it comes to food.And if you're surviving the cost-of-living battle sufficiently that you can shell out $$ for a couple of really good quality Ox Heart tomatoes - Simon has a beautiful and easy salad to really make those almost sacred (!) - tomatoes - that involves nothing more than salt, olive oil and a good looking platter. Hosted on Acast. See acast.com/privacy for more information.

Food goes in and out of fashion, it's amazing to watch! Is Ottolenghi out of f(l)avour? Or are we bored? Or what?Today we unpack a classic old-fashioned dessert and one of the few desserts we ate in my house when I was a wee little tacker.PRE-HEAT YOUR OVEN 180CGrease a 1.5 L oven dish.CUSTARD INGREDIENTS MIX THESE THINGS TOGETHER IN A JUG:2 eggs2 tbs caster sugar500ml milk1 tsp vanilla essencePUDDING2tbs sultanas10 slices old, white bread, cut into trianglesoptional: butter the breadMETHOD:Arrange the bread triangles along the bottom of your ceramic baking dish. Sprinkle the sultanas as evenly as you can over the top. Pour over the custard mixture. If you want, top the lot with a grating of nutmeg or a shake of cinnamon, and then a tablespoon or two of your crunchiest sugar. Bake for 30 mins. Serve with vanilla icecream and try not to burn the roof of your mouth. Hosted on Acast. See acast.com/privacy for more information.

Basque Cheesecake was all the rage a couple of seasons ago and now I'm making it almost weekly. Partly because it's a classic, is easy, and super-yummy, and partly because I am trying not to get my scrawny Asian ass kicked in this race I'm competing in Very Freakin Soon. DON'T ASK ME ABOUT THE RACE! Let's talk about cheesecake instead!YOU NEED:A lust for cheesy, delicious protein.A 20cm high-sided cake tin, which you have lined with scrunched up baking paper so that the paper towers a little above the top of the tin.An oven pre-heated to somewhere between 200-220C. (I use 200C in my oven.)INGREDIENTS:3 cream cheese blocks at room temperature200 g caster sugar310 ml cream or Greek yoghurt (which will add an extra tangy sourness to the cake)30g plain flour1 tsp vanilla bean paste220g whisked eggs Combine everything, then cook for 45mins - until it looks right.Recipe courtesy of Nagi from Recipe Tin Eats. Hosted on Acast. See acast.com/privacy for more information.

Simon and I are both dismayed to hear that pears have grown so "unpopular" that local growers have been ripping up their trees to try to plant something more lucrative. https://www.abc.net.au/news/2023-10-17/pears-out-of-favour-with-shoppers/102961848Why not just enlist us to plug the pear?We'd do a great job!There are so many great uses for this subtle and affordable fruit - not least of all one of the GOATS of salads! (Does not contain goat nor any other livestock.)DEAD EASY POACHED PEARS RECIPE:10 pears250 ml sweet wine100g sugarMETHOD:Preheat the oven to 180CSlice the bottoms of the pears so that they can sit proudly upright.Arrange them to sit close together in a ceramic roasting tray.Top with a mingled mixture of the wine, sugar and any aromatics you like - eg., cloves, cinnamon, star anise. (Or leave these out!)Bake for 1 hour, basting with the syrup every 15 mins if you can be bothered.Serve with ice-cream, custard, yogurt or whatever you like. Use the leftovers to go with breakfast muesli or granola. DELICIOUS! Hosted on Acast. See acast.com/privacy for more information.

Brussels sprouts were only ever polarising because our Boomer parents had no idea how to cook them.Here in the real world, this seasonal, winter vegetable is INCREDIBLE.How do you get the most out of them so they're as good as when you sit down for a side dish of these babies at a fancy restaurant with your mum?It's easy, you can do it!Find out more on today's episode. Hosted on Acast. See acast.com/privacy for more information.

Yumi and Simon nut out the big questions on today's episode.What IS the difference between a garnish and something bigger, like a handful of croutons?Yumi will also talk you through a FANTASTIC cauliflower soup recipe which is easy (tick), delicious (tick), you could probably do tonight (tick!) and it is topped by the most unbelievably enjoyable garnish. (That is actually NOT a garnish.) Wait with baited breath to see if Simon can somehow incorporate his favourite ingredient into today's episode! INGREDIENTS:1 whole cauliflower (about 1.6kg), trimmed and cut into chunky florets2 tins white beans, drained and rinsed1 litre of chicken or veg stock3 tbs sakè or dry white wine2 tbs mirin2 tbs smoked salt flakes (just use whatever you have)2 tbs sprigs of fresh thymeTO SERVE:1 tub sour creamjuicy lemonsTOPPINGPlain potato chipsFresh chivesMETHODCombine everything in the INGREDIENTS list in your slow cooker, turn on 'LOW' and leave for 8 hours.Blend everything until smooth.Before serving, stir through the sour cream and lemon juice.Top each individual bowl with crushed potato chips and a few snips of chives Hosted on Acast. See acast.com/privacy for more information.

In this episode, Yumi asks questions about olive oil, Simon answers.There's A LOT to Olive Oil that we take for granted, but it's worth knowing why this is such an essential ingredient, how to get the most out of what you're paying for, and what to look for when purchasing.Olive oil icing: 1 cup icing sugar + 1/3 cup of (good quality!) olive oil. Mix and pour over your carrot cake! Hosted on Acast. See acast.com/privacy for more information.

It sounds silly but farting is a genuine consideration in a lot of peoples' cooking, especially those of us with the most tedious of all the tedious food intolerances, #FODMAP.Garlic and onion are the devil to our digestive systems and a "bad case of the farts" is way worse than it sounds! BLACK BEAN RAGU - NO FARTS!Dice 2 medium eggplant to a 1cm diceFry that off in a big frypan in 4tbs of HOT olive oil. Allow 10 mins to really get it soft and a little browned, shrunken down and looking edible and awesome.Meanwhile, in a blender/food processor, whizz 1 tin of black beans, including the liquid, with 3 good-sized tomatoes, 1tbs white miso, 2tbs tomato paste, and 2 tsp of chilli oil (I use gochujang)Add this to the frypan with a second tin of black beans, this one drained and rinsed, and 200ml stock.Allow to cook down for another 5-10 minutes.Serve on rice, pasta, polenta, toast or on its own.BASED ON AN ORIGINAL RECIPE FROM Bee Wilson 'The Secret of Cooking' Hosted on Acast. See acast.com/privacy for more information.

YES, we do exist! Not just figments of your fever dream that is 2024!And we'll be meeting you in person at the Sydney Writers Festival 2024 - Saturday 25 May, 11am with special guest foodies Alex Elliott-Howery (aka "Alex Cornersmith"), and Lucy 'Every Night of the Week' Tweed.It's 11am so you have time to get to the shops, chuck on the slow cooker, grab a coffee and then come sit with us.https://www.swf.org.au/program/season-2024/the-dinner-dilemma Hosted on Acast. See acast.com/privacy for more information.

Okay, if you're part of a diasporic community in Australia, there's a strong chance you're all over Plantain as an ingredient! But this incredible, versatile and super delicious ingredient was previously it's not grown locally, was hard-to-find, and expensive. THAT'S ALL CHANGING. (Coming soon to a fancy restaurant near you!) Plantain is Yumi's prediction for hitting the mainstream here in restaurants, cafes, cooking shows and at home - - so get onto it first!TO MAKE SIMPLE PLANTAIN CHIPS YOU'LL NEED:3 yellowish to black plantains1 flat teaspoon cayenne peppergenerous pinch of salt4mm sunflower oil for fryingALSO - We are very excited to be coming to Sydney Writers Festival! Saturday 25th May, 11am at Carriageworks, Simon and I will be joined by Alex from Cornersmith, Lucy 'Every Night of the Week' Tweed and all our usual LoLs and obsessive food chat so please come along!https://www.swf.org.au/program/season-2024/the-dinner-dilemma Hosted on Acast. See acast.com/privacy for more information.

Don't forget you can come see us with Alex Cornersmith and Lucy 'Every Night of the Week' Tweed at the Sydney Writers Festival on Saturday 25 May, at the extremely farmer's-market-friendly time of 11am! Carriageworks!On today's episode we're celebrating the rando gadgets you find in hotel kitchens, in this case, the legendary JAFFLE PRESS.To make The Perfect Baked Bean Jaffle?plug in the jaffle and get it going2 slices of sandwich bread (wholemeal or white)butter the outsidesswipe the insides with a little mustard if you're into that kinda spicefill the sandwich with a few spoonfuls of drained Wattie's Baked Beanstopped with cracked peppergenerous Havarti cheeseToast until the cheese is oozingEAT IMMEDIATELY WHILE ALSO AVOIDING SCALDING THE INSIDE OF YOUR MOUTH Hosted on Acast. See acast.com/privacy for more information.

Simon and Yumi go deep on the humble potato in this episode.Can washing grotty old potatoes be worth the effort?What's the difference in supermarket varieties?NOTES: The word "yogghurt" is not used once in this effort.WARNING: Curve ball about dishwashers saved til end of episode.The Dinner Dilemma is going to be a hoot at this year's Sydney Writers Festival! For more info follow this linkhttps://www.swf.org.au/program/season-2024/the-dinner-dilemmaand to send a couple of photos of the contents of your fridge and [email protected] Hosted on Acast. See acast.com/privacy for more information.

Rhubarb only has a short season, but that just makes it more glorious!It *does* require sweetening, so how do you measure what's the appropriate amount without killing the delicate, perfumed flavour?Yumi does have a terrific and doable RHUBARB COMPOTE recipe:800g trimmed, washed and dried rhubarb, cut into finger-lengths250 - 300g sugar1 tsp vanilla (optional)juice of 4 imperial mandarinsJuice the mandarins and cook down with the sugar until reduced by about half before adding all the rhubarb and stirring continuously for 12 minutes. Store in the fridge for 1 - 2 weeks. Eat on cereal with Greek yoghurt or top with crumble topping!WE ARE AT SYDNEY WRITERS FESTIVAL 2024! Simon and I (Yumi) will be onstage on Saturday 24 May with Alex Elliot-Howery from Cornersmith and Every. Night. Of. The. Week. cookbook author Lucy Tweed. Come along! And if you want your fridge and pantry to be featured, discussed and "solved", email [email protected] with photos of their contents!https://www.swf.org.au/program/season-2024/the-dinner-dilemma Hosted on Acast. See acast.com/privacy for more information.

This episode is a game-changer for the time-poor home cook.You've got some zucchini, broccoli stems, a few withered cherry tomatoes and an eggplant looking more wizened than Gandalf?Use them up in this amazing way to reduce waste and have food ready to go for when you need a pasta sauce, a soup base, or something to layer in a lasagna. Hosted on Acast. See acast.com/privacy for more information.

Avocados being as cheap as they are right now (May 2024) feels like a TREAT.So what can we do with them and how do we get our kids to eat them?Yumi has a couple of ways to get them into your body! And your kids!And Simon knows about what the different varieties mean and how much a local cafe can charge for Smashed Avo these days.JAPANESE ABSORPTION METHOD RICEYou need a relatively small, good quality saucepan with a lid that fits. You also need kitchen scales.Weigh out your rice.Rinse rice in cold water twice.Allow the rice to sit for at least half an hour, no more than 16 hours.Cook on your smallest stove element, on HIGH for 7 minutes. Turn the heat to the stove's lowest settings for another 7 minutes, then switch off the heat and allow the rice to steam. (Don't remove the lid.)Some portion options...I use this quantity most often. It's enough for a modest portion for 3-4 people.240g rice + 360g water = 600g total weight (not counting the saucepan)Single serve?150g rice + 220g water = 370gBigger family?300g rice + 440g water = 740g Hosted on Acast. See acast.com/privacy for more information.

Today we're taking a break from the old routine. I've got a recommendation for you that is NOT food related. Check out the podcast "Can We Be Real?" hosted by two of my friends - Meshel Laurie and Simon Baggs. We've known each other for years, I love them both dearly, but more important than that, they're fantastic broadcasters.Can We Be Real is a weekly show that delivers laughs. If you like it, it's available on all major podcast platforms. I highly recommend it. XX Hosted on Acast. See acast.com/privacy for more information.

From bolognese on toast for one, to a GLORIOUS tuna and tomato on toast for 2 - 4, today's episode is a chance to shed shame around picking the easy route to dinner. Toast is FINE. Toast is GOOD. And if you want to elevate your dinner toast? Listen up.5 good tomatoes1 medium tin of tuna in springwater1/4 cup olive oilsalt and pepper1/4 - 1/2 tsp dried oreganofresh basil4 slices of excellent sourdough Hosted on Acast. See acast.com/privacy for more information.

A share plate of steak is a great way to centre this nourishing ingredient while keeping it light - and dare I say - digestible? Based on a recipe by the wonderful Sabrina Gahyour, this is a beautiful platter that gets one steak in front of the whole family!Using a dressing of 200ml pomegranate molasses, 75ml balsamic vinegar, 1tbs olive oil and 2tsp Dijon mustard. Cook the steak (whichever you like, eg., sirloin) hot and fast for rare. Allow it to rest for 5 minutes before slicing finely. Serve the slices circling a nest of rocket leaves, drizzle with the dressing and top with a gorgeous tousle of pomegranate seeds. Hosted on Acast. See acast.com/privacy for more information.

I love VEG FRITTERS but the frying process is a drag.Bee Wilson is an English food writer and author of the column Table Talk. Her cookbook THE SECRET OF COOKING is genuinely wonderful and from it Simon and I have both drawn huge amounts of inspiration.400g potatoes, grated500g zucchini, grated1 small onion, finely diced1/2 clove garlic, finely gratedsalt, pepper and a soft herb like mint, chopped3 eggs75g self-raising flour (gluten-free = ok)Sprinkle the potato-zucchini mixture with a teaspoon of salt, toss then leave in a sieve while you prepare everything else.Turn the oven on to 180C.Add about 4 tbs of olive oil to each roasting pan and put in oven to heat.Combine all the other ingredients. Squeeze, wring and throttle the grated vegetable to get out as much liquid as possible. Mix it in with everything else, then portion out to fritter size portions (like a crumpet but thinner) into the hot oil, which should sizzle.Cook for 10 mins per side, check for doneness. Hosted on Acast. See acast.com/privacy for more information.

Once you let the sugars in a humble, rudimentary vegetable like the CARROT caramelise, they can really strut their main character energy in a dish like today's.1 x 2kg bag of carrots, cut on the angle about 1 inch thick1 - 1.5 tbs cumin seedssaltolive oilRub the oil, cumin and salt into your chopped carrots while your oven warms. Roast the carrots at 200C for about 25 mins until fudgy and sweet. Meanwhile whisk the juice of a lemon with a few spoons of honey, tahini optional. Serve with freshly chopped dill, a crumble of fetta or some (sloppier) goat's cheese, a generous drizzle of your lemon-honey dressing and a sprinkle of nigella seeds. YEP. YOU DID THIS. Hosted on Acast. See acast.com/privacy for more information.

A friendly reminder that in Australia, Mother's Day is REALLY SOON, ie., May 12. So don't be caught snoozing!And since we're talking about nailing food that Mum actually likes... is it time to all collectively admit that filled chocolates ...are trash?METHODCut your peeled sweet potato into fries.Soak the potato in cold water for at least half an hour.Pre-heat the oven to 220C.Drain off thoroughly on a clean tea towel.Dust with 1 tbs of corn flour and a light sprinkle of salt.Space the fries out on a tray and drizzle with olive oil (I forgot to mention this in the episode!)Cook for about 20 minutes. Turn over and cook a bit more, probably less - 15 mins but use your senses to get the info on what your fries need for ultimate yumminess. Hosted on Acast. See acast.com/privacy for more information.

Body maintenance is all about getting enough protein! Boring, but also - real.So how, in our busy lives, do we go about getting enough?Simon and Yumi get excited over boiling a couple of eggs as you make breakfast, and having them in the bank for the day ahead.What if you go one better and prepare a curried egg sandwich for Later Today Me?3-4 boiled eggs1 - 1.5tsp of Keen's Curry Powderpinch salt3 tbs mayonnaise (I use Kewpie)anything else, eg., snipped chives, a quarter cup of peas that you've tossed in with the eggs for the last few minutes, shelled edamame, parsley Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] We’ve talked no-stir risottos before, but there’s a whole FAMILY of oven-baked rice dishes out there that do a great job of unchaining you from the stove and putting you back into where you need to be! This one is a sort of riff on all things summer salad, in rice form. Bit weird, but it kind of works. It makes use of short-grain rice here – the squat, stubby, starchier cousin of the rice family that’s great for stir-fries, rice balls and sushi or creamy dishes such as rice pudding and risotto. PS - Simon’s feeling SUPER SMUG here because he’s using olives from his own olive tree! You could add a bit of fried crispy chorizo to this if you wanted to but, well, I don’t. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeServes 42 tbsp olive oil 30g butter 1 x 400g tin butter beans2 medium red onions, peeled and finely diceda few big handfuls of basil, leaves picked, stalks very finely choppedsea salt and black peppera punnet of cherry tomatoes, halved2 garlic cloves, peeled and finely sliced280g short-grain rice200g feta 140g black olives Heat the oven to 2OOC. Put the oil and butter in an ovenproof pan for which you have a lid and put it in the oven to heat up.Drain the liquid from the butter bean can into a large measuring jug, then add boiling water to bring it up to 840ml. Pour this into a saucepan on a medium heat, and keep it hot.Stir the onion, basil stalks and a good pinch of salt into the hot casserole, cover and return to the oven for 15 minutes, until the onions soften. Stir in the tomatoes, cover again and return to the oven for another 15 minutes, until they, too, soften and release some of their liquid; stir once halfway, to check how they’re getting on and to give them a little mash up to encourage those juices to flow. Stir in the garlic and return to the oven uncovered for three minutes.Stir the rice into the pot, so it’s all well coated in the tomato mixture. Pour in the hot bean liquid, give everything a good stir and return to the oven uncovered for 20 minutes. By this point, the rice should have absorbed two-thirds of the liquid, so add a little more boiling water if there’s less than that left. Stir in the butter beans and return to the oven for 12 minutes, by which time the liquid should have all been absorbed and the rice should be cooked; it’s not meant to be entirely dry, so add some more boiling water if you prefer it wetter.Take out of the oven, stir in the feta and olives, cover the pan with a clean cloth and leave to rest and settle for five minutes. Tear in most of the basil leaves, stir them through the rice, then spoon into warm bowls and serve with the remaining basil scattered on top.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Simon *loves* a yoggurty sauce. So much so that he's turned me onto it and the humble Greek Yoggurt As Sauce has PERMANENTLY found a place in the Stynes household. So let's talk about how to make the classic (and delicious) Tzatziki!Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] "Incredibly easy" is Simon's promise here, but it also has the word "slow" in it, so this isn't the pasta sauce you make when in a rush. One thing I like about talking food with Simon is that he knows the origins of foods and food ideas. This particular recipe came from a game-changing Italian restaurant from England way back and let's be real, this sounds freakin delicious. Get it in your ears now, and maybe your mouth later. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe2 tbsp olive oil5 or 6 Italian spiced fresh pork sausages, meat removed from skins and crumbled (if you can’t get them easily – just use good quality pork sausages)1 small red onions, peeled and chopped.2 garlic cloves, peeled and chopped.2 small dried chillies, crumbled or a good tbsp or two of crushed dried chillies.small handful of fresh rosemary2 bay leaveslarge glass of a good red wine2x 400g tins peeled plum tomatoes, drained.sea salt and freshly ground black pepper120g parmesan, freshly grated150ml creamHeat 2 tbsp olive oil in a large pan, and fry the crumbled meat of 5 or 6 Italian spiced sausages, stirring and breaking up the pieces.After the juice from the meat has evaporated and the fat begins to run, add 1 small chopped red onion, 2 chopped garlic cloves, 2 chopped small dried chillies, a small handful of fresh rosemary and 2 bay leaves.Cook gently for almost 30 mins until the onions are brown. Pour in a large glass of red wine, increase the heat and cook until the wine evaporates. Now add 2 tins of plum tomatoes, lower the heat, and simmer gently until you have a thick sauce, about 45-60 minutes. Season with salt (and pepper, if the sausages were not spicy), and add 120g grated parmesan and 150ml of cream.Cook your pasta (penne) and drain well. Add the pasta to the sauce, mix and serve. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] I hope you're a regular here because there are some in-jokes that might be baffling if this is your first time tuning in.One in-joke is that Simon LOVES, ADORES and tends to USE ALL THE TIME, Greek "Yoggurt" as an ingredient, to the point where we started doing a count-o-meter of every time he said the word "yoggurt", (hard 'G' emphasis = deliberate). This ep does have actual food chat in it though. Like, do know how witlof is grown?! It's so weird! And how can you max out your umami allocation? Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeANCHOVY DRESSING50g anchovies1/4 garlic clove, finely grated1 tbs red wine vinegar1 tsp fish sauce4tbs best olive oil1 tsp sugarsalt and pepper See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] It's always a fun episode when Yumi gets indignant about something stupid she's seen in a restaurant. This is one of those episodes. Your food lovin hosts will also get enthused about what you can do with some BBQ roasted corn! Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe1/2 cup toasted nuts6 X corn cobs, BBQd in their husks for 10 mins until blackened all over, peeled, kernels removed then combined with fresh chopped green chilli, a couple of limes squeezed over, a cup of feta cubes, olive oil, salt and pepper!Bulk it out with halved cherry tomatoes, thinly sliced red capsicum, or diced red onions. There’s no need to refrigerate this grilled corn salad; it’s best at room temperature or still warm.PERFECT for packing up as part of a potluck or for serving at home with some fish or BBQ after a busy day by the ocean.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

CONFESSION: I had brought something into the studio today to show Simon and Alyssa (our glorious producer). It was a food I'd cooked that had FAILED. And I'd been in a rush to get to the recording session that I didn't think it through but the gross food fail really triggered poor Simon's gag reflex! The situation was worsened by the fact that he'd had a yeehah driver on his way into work and had spent the wild ride looking down at his phone! So the already slightly carsick guy was then confronted by the foul food and then me talking about food here which seemed to set him off. A KINDER co-host probably wouldn't have found this funny. Anyway. I laughed my ass off. I hope you do too. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Today, Simon talks me through a recipe that is a Moroccan tagine dish big enough to serve a whole celebration of your friends, and it does NOT require a tagine. (If you don't know what a tagine is, don't worry, we explain in the show.) TRIGGER WARNING: You may drool! Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeServes 8juice of 2 lemons 6 tbsp olive oil 1½ tsp ground turmeric 1½ tsp ground ginger 1½ tbsp honey 250ml dry white wine 1 whole head garlic, cloves chopped 16, bone in, skin-on chicken thighs 4 tbs drained capers in brine 200g pitted green olives1 large or 2 small preserved lemons, cut into pieces, discarding the pips1 bunch coriander, leaves choppedsalt and black pepperPreheat the oven to 180C.In a large bowl, mix the lemon juice, olive oil, turmeric, ginger, honey, wine and some salt and pepper, beating well. Add the garlic and turn the chicken pieces in the mixture so that they are well coated.Arrange the chicken thighs in a large roasting tin or baking dish in which they fit snugly, putting the capers, olives and boiled lemon pieces in between, and pour the liquid contents of the bowl all over. Bake for 1 hour or until the chicken is well browned and cooked through.Serve sprinkled with chopped coriander.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

Miso soup is so common as a takeaway food, but for a lot of people cooking it at home can feel tricky. It's not! (Here's another 5 Min Food Fix motto: "If Japanese housewives can do it, so can I!")To make miso soup, you need to buy "white" miso. Tricky detail: in the tub, it doesn't look white, it looks honey-coloured, like a Cliff Richard leather jacket.To share my Mum's miso soup hack, I absolutely had to study her while in the kitchen, which could've been alarming for her but was actually fine as this is where we do most of our hangs. Listen to this ep for her slightly suss hack. Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] If your partner thinks tinned tuna is "cat food" and makes a 🤮face at the smell, then tuna may *also* be YOUR shame food.But Simon and I are in agreement that tinned tuna is an EXCELLENT ingredient. Inspired by Antonio Carluccio, this recipe is completely nothing to be ashamed of!CONTENT WARNING: Yumi uses the word "swol" in this episode. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeWhile your pasta is cooking (and Simon suggests you use linguine – for no real reason other than the fact it’s traditional with seafood pastas like this, spaghetti would be fine) get on with preparing the sauce. Heat 4 tablespoons of olive oil in a pan. Add a few tablespoons of finely chopped parsley, 2 chopped garlic cloves, 1 small chopped red chilli, and a thumb of finely sliced ginger (or 1 tbsp of the jarred stuff – I won’t judge) and cook until fragrant and softened and amazing. Add a carton of passata (1/2 large jar) and simmer for a few minutes, then stir through the tuna and season with salt. Drain the pasta, add to the pan with another few tablespoons of finely chopped parsley and season with freshly ground black pepper. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Inspired by an old Jamie Oliver cookbook, this recipe gives permission to cook the hell out of the beans! Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe500g French beans, woody ends removed and composted3tsp French mustard2tbs white wine vinegar7tbs olive oil1 tbs chopped caperslots of freshly ground peppersalt, to tasteoptional: 1/2 clove finely grated garlicoptional: the fresh herb you have available, eg., mint, chrvil, russian tarragon, etcBOIL the beans for 4-5 minutes, until well-cooked. Combine all the dressing ingredients, tasting and being careful not to add too much salt. (MOTTO: You can always add more but you can't take it away!). Drain the cooked beans well, then dress them while hot and serve while warm. Leftovers are excellent (for single babe dinners) but DON'T eat fridge cold. That's for miseryguts. It'll taste grand room temp or warmed.See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Not the Enid Blyton type of brownies...! No! Today on the show we're talking those chocolatey, delicious pan baked treats... and Simon - a bona fide food EXPERT - reckons they can be over-complicated. So let's keep it SIMPLE but mystically good.("What the hell is she talking about?" - - you'll need to listen to understand.) Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeLine a 20cm square cake tin.Put the oven on to 180CMelt in a bowl over hot water 125g chopped butter and 125g dark chocolate - melt those 2 together.Remove from heatQuickly add in 3 beaten eggs335g (1 1/2 cups) white sugar115g (3/4 cup) plain flour30g (1/4 cup) Dutch cocoa powder1 tsp vanilla extractPinch of saltBake for 30 mins. Eat with a spoon in front of the TV (Yumi's suggestion)See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] I overcome my dread of puff pastry for this episode of 5MFF, and it's because I am steering my favourite seasonal vegetable to a bed I will make from said puff pastry. The mattress on the bed is made from goat's cheese mixed with whatever herbs you have at hand. This recipe is from a wonderful cook and food writer Belinda Jeffery, who recommends cutting the puff pastry into pieces 12cmX18cm, then baking for 10-12 mins in a 200C oven. Allow to cool then top with the goat's cheese filling (below), and 5-6 lightly blanched and dried asparagus spears. GOAT’S CHEESE FILLING 280g soft goat’s cheese 1/4 cup finely chopped dill 2 tablespoons finely chopped tarragon 1 tablespoon finely chopped flat-leaf parsley 1 tablespoon finely snipped chives Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Zucchini are CHEAP all year 'round, they're unpretentious, and they're basically, our friend! We love you! Want more food tips? Check out the 5 Minute Food Fix Instagram. Ingredients 500g mixed courgettes 3 garlic cloves, grated 100ml olive oil juice of 1 lemon ½ small pack mint Method On half a kilo of cooked (barbequed) zucchini, dress it after cooking with a dressing made up of: 1 garlic clove, finely grated, 100ml olive oil, juice of 1 lemon, salt and pepper, 3 tbs finely chopped fresh mint. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Simon does love fish for dinner, but sadly, having now moved to regional VIC, he doesn’t have the same access to all the beautiful fish markets, mongers etc he used to. Sob. So... how is he getting that fishy fix? Well, often it’s frozen salmon, of course! Don’t knock it – as an ingredient it works wonders, you just need to defrost it properly and then you’re away. This salmon teriyaki recipe has become a go-to midweek fish dinner and if it isn’t already in your repertoire, well, it SHOULD BE. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeCombine 1/2 cup sake, 1/4 cup mirin, and 1/4 cup soy sauce in a small bowl; set teriyaki sauce aside. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Season your salmon fillets lightly with salt. Working in batches (2 at a time), cook the salmon skin-side down until the skin is brown and crisp, about 4 minutes. Turn and cook until the other side is just beginning to brown, about 2 minutes. Transfer to a plate. Pour the fat out of the skillet, then add the sauce and boil it off until reduced by about two-thirds (about 4 minutes), then add the salmon skin side up and cook for a further 2 minutes, spooning that sauce over until the sauce is syrupy. Transfer to a plate and serve with white rice, noodles or simple salad. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

On today's show we tell you how to NOT BLOW IT when you cook lamb cutlets! They're so expensive that you really want to make the most of it and not, as they say, f**k it up. No one likes a grey chop! Incidentally, the WEIGHTS that Simon talks about but gets too bashful to give much detail of, are 1.6kg FISH WEIGHTS available online from Josh Niland's store. They're cool as but don't tell anyone! Want more food tips? Check out the 5 Minute Food Fix Instagram. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] From OUR COOKBOOK! Have you bought the Food Fix yet? Or have you got it earmarked as a Christmas present? Good! Go, you good thing! This recipe can be found inside our cookbook but we’re sharing it in today’s 5MFF! Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe500-900 g piece of pork belly 1 brown onion, cut into 4-5 pieces 2 garlic cloves, peeled and halved 1 thumb sized piece of ginger, sliced Toffee ¼ cup soy sauce 1/3 cup mirin 1 teaspoon sugar 1 small piece of ginger Slice the pork belly into pieces that will look lovely on a bowl of rice. I make mine about 1.2 cm x 7 cms. Put the pork, onion, garlic and ginger in a large saucepan and cover with cold water. Bring to the boil over medium heat. Reduce the heat slightly if necessary and cook for one hour with the lid of the saucepan slightly open. Top up the water if it looks like it’s boiling dry. Drain off the cooking liquid, retaining 400 ml and transfer the pork only to a clean saucepan or wash the old one. The onion, garlic and ginger can be composted. Add the toffee ingredients and the retained cooking water to the pork, place over low heat and bring to a gentle simmer. Cook with the lid on for another 50 minutes. After 50 minutes, remove the ginger (which can develop a bitter flavour if overcooked), then cook with the lid off for another 30 minutes. The sauce will reduce and turn into a glossy liquid toffee. Be careful not to burn it in the last 10 minutes. I like to serve this pork with rice, as a side with onigiri, or tucked into a bento box. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Today Simon’s taking us into the world of what used to be called ‘fusion’ food but really is just the combination of two good things that you wouldn’t expect to see together but which work unexpectedly well. No Mexicana Parmigiana, we’re not taking about you, but instead we’re covering off Hetty Mckinnon’s tomato dumpling salad – a panzanella and potsticker dumpling mashup that took over the northern hemisphere in summer and which Simon thinks you should rush out and make TONIGHT. Listen for all the details. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeFirst, make the vinaigrette. So, three tablespoons chile crisp oil or regular chiilli oil, one tablespoon soy sauce and three tablespoons Rice Wine Vinegar. Whisk these three ingredients together and add a pinch of salt if needs it. Set the dressing aside. For the tomato salad, cut 1kg (5-6 large) tomatoes into one to two-inch pieces and add them to a large bowl. Grate one to two garlic cloves over the tomatoes. Season with a teaspoon each of sea salt and freshly ground black pepper. Add about half a bunch of torn (or small) basil leaves to the bowl and gently mix to combine. Set the tomato salad aside. Get a 12-inch skillet heating over medium-high heat. When the pan is hot, add 2 tablespoons of oil to the pan and wait a minute, then add a packet of frozen dumplings (about 500g), flat side down to the skillet. Reduce the heat to medium if they are browning too fast. When the dumplings have a nicely browned bottom (about 4-5 minutes) add 1/4 cup water to the skillet and cover. Reduce the heat to medium, if you haven’t yet. Let the dumplings steam for 4-6 minutes. Then, remove the cover and continue to cook until the water is completely evaporated and the dumplings begin to crisp back up on their bottoms, another 2-3 minutes. When the dumplings are cooked through, cut the heat. You should be able to fit all the dumplings in one pan, but if you can’t, do them in batches. Transfer the cooked dumplings to the bowl with the tomato salad and pour the dressing over the dumplings and tomatoes. Gently stir to combine. Top with the remaining basil leaves and some crispy fried shallots, if you like for extra texture. Amazing warm or cold! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Chicken is well-behaved in the context of a burger. You can get quite creative with the fillings and the old Chooky McBurger tends to be quite accommodating! Listen to today’s episode for tips on how to prepare, dress and top your burger, and some of the hazards diners have encountered when eating Yumi’s burgers. Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeIngredients 2 skinless chicken breasts 1 tbsp oil, plus extra for frying the halloumi, if needed 4 tbsp piri-piri sauce or other mild chilli sauce, plus extra for drizzling ½ lemon, juiced burger buns, split in half 250g block lighter halloumi, sliced into 8 pieces ¼ small white cabbage, finely sliced 2 tbsp mayonnaise 4 tbsp hummus, tzatziki or soured cream & chive dip handful of rocket or 4-8 soft lettuce leaves 2 large roasted red peppers from a jar, drained and sliced Method STEP 1 Put the chicken breasts between two pieces of baking parchment and bash with a rolling pin until 1cm thick. Cut each into two even pieces. STEP 2 Heat two frying pans over a medium-high heat, heating the oil in one. Fry the chicken in the oiled pan for 3-4 mins on each side until cooked through. Season. Reduce the heat, drizzle in the chilli sauce and half the lemon juice and cook for 1-2 mins more until the sauce is reduced. Remove from the heat. STEP 3 While the chicken cooks, toast the buns in the dry frying pan for 30 secs. Transfer to a plate, then fry the halloumi in the pan (add a bit of oil if the pan is not non-stick) for 30 secs on each side until golden. Toss the cabbage with the mayo and remaining lemon juice. STEP 4 Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi and peppers. Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side, or a green salad. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] There’s a few things Simon always has in his fridge, and cucumbers are on that list (with three small kids it kind of goes with the territory). On today’s episode though they’re not destined to be baton-ed, bento boxed and sent off to school… instead we’re taking out some of life’s frustration on them as we smash them into something delicious for us adults – smacked cucumber salad. Want more food tips? Check out the 5 Minute Food Fix Instagram. Recipe 2 seedless cucumbers 2 biggies or 3–4 lebanese cucumbers (600g) 1 teaspoon salt 2 1/2 teaspoons sugar 2 teaspoons sesame oil 3 teaspoons light soy sauce 1 1/2 tablespoons rice vinegar 2-4 cloves garlic (finely chopped) 1-2 teaspoons chili oil (optional) 2 teaspoons toasted sesame seeds a small handful of chopped coriander Wash the cucumbers and pat them dry with a clean towel. Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside. On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces. In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil. Toss it well. Serve, garnished with sesame seeds and coriander. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] I want more PRAWNS in my life! So how do I make it happen? Simon manages to make me self-conscious about my fixation with getting food poisoning (are we NOT all fixated on this??!) but we make it through to a truly great prawn salad that can be the perfect stand-in for a Lobster Roll …or just a really great prawn salad! Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeBoil raw prawns in a big pot of water that has a tablespoon of rice vinegar. As soon as the prawns go opaque, take them out of the boiling water, plunge in an ice bath, then dry them off in a clean towel. If they're still in their shells, peel the prawns. Cover in a dressing of: 1/2 cup Greek yoghurt 2 tsp Dijon mustard salt and pepper 1/4 cup Kewpie mayo dill chives 1 whole Lebanese cucumber, crushed and sliced Dress the fresh-cooked prawns in the Greek yoghurt dressing, then serve stuffed into fluffy white bread rolls. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Simon’s always on the lookout for a different chicken dinner and recently adobo’s been hitting that spot. A Filipino specialty and beloved national dish, it’s super easy to make, seriously flavoursome and makes a lovely change from the usual suspects (butter chicken, we’re looking at you). If the kids don’t like peppercorns then tone them down here, take them out before serving or just don’t give it to them – whatever you think will work for you! Want more food tips? Check out the 5 Minute Food Fix Instagram. Combine 750g chicken thigh fillets, 3 finely chopped garlic cloves, a third of a cup each of soy sauce and white wine vinegar and 4 fresh or dried bay leaves in a bowl. Leave the chicken to marinate for at least 20 mins, preferably overnight. Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through. Remove chicken from skillet and set aside. Heat another tablespoon of oil in skillet. Add 3 finely chopped garlic cloves and 1 finely chopped onion and cook for 1–2 minutes, then add the reserved marinade together with 11/2 cups water, 2 tablespoons brown sugar and 1 tbsp whole black peppercorns. Bring it to a boil then turn heat down to medium high. Simmer for 5 minutes, then add the Add chicken and simmer uncovered for 20 to 25 minutes (no need to stir), turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup (if sauce isn’t thick enough, remove chick and reduce, then return to pan). Stir to coat everything well then serve with rice. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] We’ve talked potato salad before on the podcast but frankly, Simon’s recipe was FAR too much faff for Yumi. Now the weather’s warming up and the beach is calling it’s time for a summery spud salad that screams luxury and deliciousness but also zings with lemony sunshiney freshness. Listen for all the details on how to make it along with a bit of potato-y knowledge about which potato to pick (give the kipflers a swerve here and keep your cash in your wallet). Want more food tips? Check out the 5 Minute Food Fix Instagram. RecipeINGREDIENTS 2 pounds small Yukon gold potatoes (no larger than 2 inches in diameter) 1 tablespoon plus 1/2 teaspoon kosher salt, divided 3 medium scallions 1 clove garlic 1 large lemon 1/3 cup extra-virgin olive oil 1/4 teaspoon freshly ground black pepper 1 small bunch fresh oregano 1 small bunch fresh dill 3 ounces feta cheese INSTRUCTIONS Place 2 pounds small Yukon gold potatoes and 1 tablespoon of the kosher salt in a large saucepan. Add enough cool water to cover by 1 inch, then bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are cooked through and easily pierced with a knife, 10 to 12 minutes. Meanwhile, prepare the following, adding each to the same large bowl as you complete it: Thinly slice 3 medium scallions (about 1/4 cup). Mince 1 garlic clove. Juice 1 large lemon until you have 1/4 cup. Add 1/3 cup extra-virgin olive oil, the remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Whisk to combine. Pick the leaves from 1 small bunch fresh oregano and finely chop until you have 1/4 cup. Pick the fronds from 1 small bunch fresh dill and finely chop until you have 2 tablespoons. Crumble 3 ounces feta cheese (about 1/2 cup). When the potatoes are ready, drain in a colander. Rinse under cold water just until the potatoes are cool enough to handle but still warm, about 10 seconds. Halve the potatoes (or quarter if large) and transfer to the bowl of dressing. Add the oregano, dill, and feta, and gently toss to combine. Let sit for 10 minutes for the flavors to meld. Serve warm or at room temperature. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] There’s baking and then there’s chocolate chip cookies. Practically EVERYBODY loves them (except Yumi’s kids, of course) and they’re perfect for lunchboxes, kids' playdates, piling into your mouth 2 at a time when you’re the last one in the kitchen etc. Simon swears these are the BEST cookies and shares a clever substitution which makes them a little bit fancier (and healthier!). (SPOILER, it involves a bit of tahini – listen to get the lowdown). For the basic recipe though, read on. Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE: Preheat the oven to 180 degrees and line two baking trays with baking paper. Place 200g softened butter, 150g brown sugar and 125g caster sugar in a stand mixer and beat on medium speed for a few minutes until pale and creamy. This will take a few minutes. Add a beaten egg, egg yolk and 2 teaspoons vanilla extract and beat for another minute or so, then add 275g plain flour, half a teaspoon bicarb soda and a pinch of salt and mix on low speed until just combined and doughy. Finally, add 200g roughly chopped milk chocolate (reserving a small handful to press into the top of the cookies) and give the mixer another few turns on low speed to combine. Shape the cookie dough into balls and place them on the baking trays around 4cm apart. I find that around 40g per ball gives just the right size cookie but feel free to make them as small or large as you wish! I like to stick a couple of chocolate pieces on top of the cookie balls so that when the dough spreads as it cooks, there are visible chocolate pieces on the top. Bake for 10–12 minutes or until cookies are just golden around the edges and look a little undercooked in the middle. Any more golden/cooked, and they will go crunchy! Remove them from the oven and allow them to rest for a few minutes before transferring onto a wire rack to cool completely. See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] Lemon zest adds an amazing brightness to sweet baking, but Simon is into adding it to tomato-based sauces for pasta or a baked fish. To which I reply “WHAT?!” and need to hear more. AS DO YOU!! Want more food tips? Check out the 5 Minute Food Fix Instagram. This recipe is based on something I saw in the paper by Julia Busuttil Nishimura. 250g caster sugar Zest of 1 lemon 1 tsp Vanilla extract 2 large eggs 150ml Olive oil 250g sour cream 250 g SR Flour 1 tsp Cardamom 1 tsp Cinnamon 150g blueberries In the bowl of your stand mixer, rub the lemon zest into the sugar with your fingertips to macerate and awaken the zesty aromas. Add the eggs and whisk until combined then add in the oil, sour cream and vanilla and whizz until well-mixed. Sift in the flour, salt, cardamom and cinnamon and mix only until just combined. Pour into a 23cm prepared tin and top with the blueberries. Bake in a 180C preheated oven for 50-60 minutes. Allow to cool before tipping out of the tin and serving. Add more blueberries and freshly whipped cream if you can be bothered! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.

[RECIPE IN SHOW NOTES] A retro, slightly daggy throwback to Australian cuisine is the classic carb Chang's Crispy Noodles. Let's shed our shame around them because they're good! Especially when we lean into that retro vibe and eat it as part of this salad! Want more food tips? Check out the 5 Minute Food Fix Instagram. RECIPE INGREDIENTS 4 cups chopped Chinese Cabbage (wombok) 1.5 cups red cabbage, finely shaved 1 cup julienned carrot optional: shredded chicken ASIAN DRESSING 2 tbsp light soy sauce (Note 1) 3 tbsp rice vinegar (aka rice wine vinegar, or use cider vinegar) 1 tbsp sesame oil (toasted) 2 tbsp grapeseed oil (or canola or any other neutral flavored oil) 1 tsp sugar 1 1/2 tsp fresh ginger , grated or very finely chopped 1 garlic clove , minced 1/2 tsp black pepper Instructions Combine the Dressing ingredients in a jar and shake. Set aside for 10 minutes or so for the flavours to meld. Place the Salad ingredients together in a large bowl along with half the crunchy noodles. Drizzle over dressing then toss. (Note 4) Divide between serving bowls. Top with more crunchy noodles and a good sprinkle of sesame seeds. Serve immediately! See omnystudio.com/listener for privacy information. Hosted on Acast. See acast.com/privacy for more information.