5 Minute Food Fix

Yumi shares a bad experience she had with being married.
(It's food-related, trust me.)

And Simon brings in the New Year with a perfect, easy, and really, really effective way to nail a good piece of salmon or trout.

Bring a small pot of water to the boil. (It needs to fit your pieces of fish.)
Add a teaspoon of salt and any aromatics that get you excited, eg., a teaspoon of peppercorns, a bayleaf, some garlic. But none of this is essential.
Turn off the heat then gently lower your salmon pieces into the water. Put the lid back on the pot and leave the fish undisturbed for 11 minutes. (A bigger piece might need 13 mins, a smaller piece might need 9. But 11 is pretty spot-on for a standard piece of fish.
Carefully scoop the fish out and let it dry on some kitchen paper or a clean tea towel.

Serve with Simon's Yoggutty Sauce
Start with 3-4 spoons of thick Greek yoghurt
stir in some tahini or a spoonful of horseradish, with a big squeeze of lemon and a pinch of salt.
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There's nothing Yumi loves more than being set on a food adventure!
In this case, it's a friend's new baby that triggers a trip to the butcher and the creation of an iconic roast lamb meal.
We also shout out to the legendary Nagi from Recipe Tin Eats, whose lamb creation was incredibly necessary (although adding anchovies is Yumi's idea).
Check out Nagi's recipe here.

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This is the second episode of 5 Minute Food Fix where Nagi and I celebrate yummy things that can make your regular (food) programming pop!

I find her inspiring and such an enthusiastic communicator when it comes to food. (Listen to her go off about peas on this ep! So good!)
When we spoke, her second cookbook DELICIOUS TONIGHT was just being launched. It went on to sell more copies than any other cookbook that year, won the ABIA at the end of the year for Best Illustrated Book, is still in print and can be purchased here.

NAGI's WHIPPER TAHINI DRESSING
1 cup plain yogurt
21/2 tbsp tahini*
11/2 tbsp lemon juice (substitute 1 tbsp apple cider vinegar or white wine vinegar)
1 garlic clove,* finely grated
1/4 tsp kosher salt*

Whipped tahini preparation—Place the ingredients in a heatproof bowl and whisk briefly to combine. Set aside.
Whip tahini—Once the roasted vegetables are done, microwave the tahini yogurt mixture
in the bowl for 20 seconds on High, then whisk vigorously for 10 seconds until it resembles softly whipped
cream. Use immediately.
Use for any vegetable. Especially great with asparagus, green beans, broccoli, broccolini, carrots, cauliflower,
pumpkin, sweet potato, and zucchini.
LEFTOVERS Whipped tahini will keep for 3 days in the fridge. Microwave for 20 seconds to warm gently then
re-whip. Not suitable

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Yumi was so stoked to speak with fellow Japanese-Australian, the utterly legendary Nagi from Recipe Tin Eats. She has so many great suggestions for what to do with the whipped ricotta - so listen to the episode for more, but in the recipe below, you serve it with delightful (and perfect for right now as the tomatoes ripen so beautifully) burst tomatoes.

WHIPPED RICOTTA WITH BURST TOMATOES

WHIPPED RICOTTA
1 cup full-fat,
good-quality ricotta, at room temperature
1/2 tightly packed cup finely grated parmesan*
2–3 tsp milk, if required

BURST TOMATOES
2 punnets cherry tomatoes
2 tbsp extra-virgin olive oil
1/2 tsp salt*
1/8 tsp black pepper
11/2 tsp dried oregano
TO FINISH
1 tbsp good-quality extra-virgin olive oil
2 tsp lemon juice, plus extra
to taste
12–15 small basil leaves
SERVING OPTIONS
Crostini or Crusty White Bread!

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Does cooking for one sound sad? Depressing? Lonely?

It's kind of okay - if you're armed with some hacks so you're not starting from scratch every meal.

YUMI'S ANCHOVY SALAD DRESSING (TO LEAVE IN THE FRIDGE FOR WHEN YOU JUST CAN'T BE BOTHERED)
60g anchovies
250ml olive oil
10g honey
25g tahini
20g best balsamic vinegar
50g white balsamic vinegar
juice of one lemon
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