5 Minute Food Fix

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 well1/4 cup good olive oildried oreganobasil leaves5 really lovely tomatoescheck if you need salt and pepperREMEMBER 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 Hosted on Acast. See acast.com/privacy for more information.

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 SATAY1/2 bunch coriander1 fresh red chilli1/2 clove garlic3tbs crunchy peanut butterlug of soy sauce2cm nub of fresh gingerjuice and zest of 1 limeWHIZZ 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! Hosted on Acast. See acast.com/privacy for more information.

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 sauceSmall 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 brown1/2 cup red wine balsamic vinegar1 tsp capers1/4 raisins1/4 cup pine nutsstir to combine along with 3tbs honey, simmer down for 4 minsTo finish the sauce, add 2tbs butter and season with salt and pepper.Serve on radiccio or grilled steak! Hosted on Acast. See acast.com/privacy for more information.

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

To sweeten your work day, Yumi has a shortbread recipe from one of her favourite cookbooks, and another hack if you're a HOME-MADE GRANOLA OBSESSIVE.The cookbook is PASS IT ON by Shobha Kalyan and Keryn Kalyan and it's out of print but you may be able to get a copy if you contact them via their Facebook.Cardamom Shortbread110g ghee, at room temp90g caster sugar2tsp ground cardamom50g pea flour50g fine semolina80g plain flour1/2 tsp baking powdershelled pistachios or peeled almonds to decorateCream the ghee and sugar with the cardamom powder until light and fluffy. Sift everything else on top of the mixture and gently combine, taking care not to overmix.Roll 22 heaped teaspoons into balls and space out on an oven tray. Lightly dot a pistachio or almond in the middle of each biscuit.Bake in a pre-heated 160C oven for 20 minutes. Eat while driving! Hosted on Acast. See acast.com/privacy for more information.