5 Minute Food Fix

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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WHAT can be done with a BBQ chicken from the supermarket or hot chicken shop?

Today, Simon wants to use a pre-bought red curry paste to turn chicken into something magical, then adding it to the inside of a crunchy lettuce boat. You will need 1 good jar of Thai Red Curry Paste

Method:
Heat a tablespoon of vegetable oil in a small saucepan on medium heat.
Toast off the 3 spoonfuls of Thai red Curry paste in the pan to awaken the flavours.
Scrape that off the pan and set it aside - you'll use it in a sec.
Then to the same pan add in a couple of spoons of Greek Yoghurt and a big squeeze of lime juice (3 tbs) plus 2tsp honey and a big pinch (1/2 tsp) of salt.
Add half a chopped red onion, a chopped celery stalk, 12 chopped cornichons and some coriander.
Add in 400g shredded leftover chicken. Add in the yoghurt-curry mixture and mix with a light touch.
Top everything with a handful of roasted peanuts and some coriander.

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When figs are plentiful, one must pounce! Like a hungry bear!
The beauty of figs is that they are seasonal. Nothing signals the *sigh* End of Summer like figs being plentiful and affordable.
On this episode, Yumi and Simon run through their favourite things to do with figs, including a fantastic recipe from THEIR COOKBOOK WHICH YOU CAN BUY HERE.

SIMON'S FREEFORM FIG TART

Pastry
Combine 200g diced cold butter with 250g plain flour in a food processor for a few short bursts until it resembles breadcrumbs. Add in 125g (half a cup) of sour cream. It shouldn't take long and when the dough forms a ball, wrap it up and pop it in the fridge to rest for at least 20 mins.

Preheat the oven to 190C.
Trim and quarter the figs.
Roll out the pastry to a 35cm circle about 3mm thick.
Get it on the oven tray then spread the circle of dough with 1/4 cup of marmalade, leaving a border clear.
Top with the figs in whatever pattern you want. Sprinkle with 1tbs caster sugar, then fold the edges of the dough in to shape a freeform crusty tart.
Brush the edges and top of the crust with beaten egg.
Bake for 45 - 50 mins until the tart crust is lightly browned and the fruit is bubbling. Serve with creme fraiche and strong tea.
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