5 Minute Food Fix

On today's episode Simon and Yumi reminisce about when they first started recording the podcast more than 280 episodes ago - in the KiiS Sydney studios, using Kyle Sandilands's diamond-encrusted microphone.

It's been an incredibly fun and delicious ride since then and today's a bit of a full-circle moment as Simon builds on that first ever episode's food suggestion - try grating a tomato on your box grater. Add olive oil and a generous pinch of salt, garlic if you want (don't have to), and then spoon this simple mixture onto sourdough toast. Unbelievable!

So what now? Cook it? Add seafood? You'll have to listen! And share the podcast with your people!

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Yes, it's been a big and exciting couple of days for Stynes with her book with Dr Melissa Kang 'WELCOME TO SEX' being nominated for a Prime Minister's Literary Award... but we WILL talk about food.

Yumi's been busy going through the cookbook she co-wrote with Simon. Partly because she loves Simon's recipes but also because she can't remember her own! It's incredibly handy having them written down - and you can find the book here if you're interested.

SIMON'S FULLY LOADED BANANA BREAD

Melt 100g of butter and set aside to cool slightly.

Preheat the oven to 180C.

Line a loaf tin with baking paper.

Activate 1tsp of bicarb in 1 cup of Greek yoghurt. Allow it to sit for 5 mins to fluff up and activate.

Add to the yoghurt mixture the butter, 1 cup of caster sugar and 2 eggs, and mix.

Now add in 250g plain flour, 1tsp baking powder, 1 tsp cinnamon - and mix but don't overmix. Finally, add in 400g of very ripe, very mashed banana.

Pour it into the prepared tin and cook it for 1.5 hours, trying not to doubt the cook time.

Cool on a wire rack.

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Sure, lasagne is warming, wintry and DELICIOUS... but who has time to make all the many components? Simon has a few tips for making lasagne without giving up a whole day to the process. This will become your favourite easy lasagne recipe. Want more food tips? Check out the 5 Minute Food Fix Instagram.

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[RECIPE IN SHOW NOTES]

We’ve talked stews a bit in our slow-cooker episode, but here they are taking CENTRE STAGE. Why? Because when done well, they are amazing things. Nutritious, warming, economical, easy to scale up, make brilliant leftovers. What more could you want?

Want more food tips? Check out the 5 Minute Food Fix Instagram.

RECIPE

This stew is a classic Greek stifado - and is characterised by its use of tiny little onions (yes, mini grenades for your guts Yumi, but delicious for others). It’s all cooked in the one pot, tastes fantastic, and is best made in a big cast-iron pot.

2 tbsp olive oil 30 ml

900 g stewing beef cut into 2.5cm cubes

1 large onion chopped

4 garlic cloves finely chopped

125 ml (1⁄2 cup) red wine

125 ml (1⁄2 cup) beef or chicken stock

60 ml (1/4 cup) red wine vinegar

5 tablespoons tomato paste

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1 fresh (2 small dry) bay leaf

20 medium pearl onions

Heat 2 tbsp olive oil in a large heavy pot over high heat. Add 900g stewing beef (cut into 2.5cm chunks) and 1 large chopped onion and cook until the beef is browned on all sides and the onion is lightly browned around the edges, about 10 minutes.

Bung in all the other ingredients (4 finely chopped garlic cloves, 1⁄2 cup red wine, 1⁄2 cup beef or chicken stock, 1/4 cup red wine vinegar, 5 tablespoons tomato paste, 1/2 tsp ground cinnamon, 1 fresh (2 small dry) bay leaf) and bring to a boil.

Reduce the heat, cover with a lid and simmer until the beef is tender, about 90 minutes. Add the pearl onions and cook until tender, 15 to 20 minutes. Job done.

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It's no secret that Simon Davis LOVES Greek yoghurt as an ingredient.

But has he ever been this excited about Greek yoghurt as he is today?

Listen for a fantastic rave about Anna Jones's new cookbook 'Easy Wins' - an exasperated take on mayo - and this fantastic recipe:

Frizzled Spring Onion and Olive Oil Dip

150g good Greek yoghurt, strained if you can be bothered

1 bunch spring onions, finely chopped

100ml olive oil

1 tsp pul biber Turkish chilli flakes

1 tsp sugar

1/2 tsp ground turmeric

zest and juice of 2 limes

salt and pepper

Over a low-medium heat, fry the spring onion and pul biber chilli flakes in the olive oil until crisping and charring on the edges, veritably sizzling and frizzling - around 10 minutes.

At the 9th minute, add the sugar and turmeric.

Remove from heat, add salt and pepper then set aside and allow to cool

Juice and zest the limes into the yoghurt, mix through, add salt to taste.

Opulently dress the yoghurt with the yellow onion and oil mixture. Mix through or leave it on top.

Serve with bread, chips, roast chicken, lamb chops, whatever you want! It's amazing!

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