5 Minute Food Fix

Jennifer Wong joins Yumi again to talk about DIP - and whether supermarket dip is any good!

EDAMAME GUAC
400g good quality, ripe avocado
150g shelled edamame, boiled gently for 3 mins, drained well
1 bunch coriander, washed well of dirt, then dried in a clean tea towel
spring onions or chives, half bunch
1/2tsp salt, or more to taste
juice of 1 or 2 limes

BLEND EVERYTHING - then taste for seasoning. OPTIONAL - add fresh chopped red chilli

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Special guest host Jennifer Wong is going to be onstage with Yumi at this year's Sydney Writers Festival's GREAT DEBATE. It's always an absolute hoot and you can find out more here...

But the two foodie loving ladies get to hang out on today's episode and talk about their mothers, Mum cooking tips, and an incredible slice that Yumi has since made several times from Aussie food teacher and author, Belinda Jeffery. Belinda very generously shares her amazing recipe (that her mum used to love!) here.
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Throwing together a Poké Bowl or Donburi (or "Buddha Bowl" if we must) is a fantastic exercise in customising a dish to suit both individual taste and making use of what's sitting in your fridge!

Having some stand-by ingredients like seaweed salad, a sprinkling of furikake, crunchy fried onions, and the classic Kim-Chi - will set you up to succeed with a bowl that is really tasty but also healthy and colourful. FANTASTIC!

Yumi has a very simple Japanese Omelette recipe to share that'll cost you almost no time but will totally elevate your dish.

Try it by whisking together 2 eggs with a pinch of salt and a teaspoon of sugar.

Listen for more.
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Simon's half-arsed sell on this dish is hilarious and worth the price of admission - but the meal itself is a keeper.

It's his riff on a Nigella recipe: SIMON'S REAL LIFE CHICKEN
Find a wide fry pan with a good-fitting lid, then get

8 chicken thighs, skin on
and you fry them in 2-3tbs garlic oil with zest of a lemon added in, skin-side down, until browned.
Set the chicken aside... and then to the still sizzling pan, add in 500g Basmati rice and stir well.
Add 1tsp ground cumin.
Pour over 1L of hot chicken or vegetable stock. Season with salt and pepper, bring everything up to a simmer, add the chicken, pop the lid on then simmer gently for 25 mins.
To serve, squeeze over lemon, toss over some herbs and add a dollop of Greek Yoghurt.
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FEEDING KIDS can be one of the most thankless elements of parenting.
They don't like your stuff!
The want the same thing over and over again!
So annoying!
Yumi faces this down on repeat but is excited to get to this extremely fancy - but extremely achievable recipe from this book by Neil Perry. YEP, IN THIS ECONOMY.

Neil Perry's TUNA CRUDO with FINGERLIME DRESSING
INGREDIENTS
400g Sashimi-grade albacore tuna fillet, bloodlines removed

DRESSING
Juice of 2 limes
2 fingerlimes, pearls extracted
1/4 cup your best virgin olive oil
salt and pepper

Dress with a tablespoon of finely shredded coriander leaves! Serve!

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