Grated Tomato BRILLIANCE (bonus prawn option!)

07/23/24 • 5 min

2 Listeners

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!

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

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

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

Previous Episode

TERIKYAKI SEX DRIVE

Some great info in today's episode about why some foods burn while we're cooking them EVEN WHEN WE'RE RIGHT THERE WATCHING.

It's all about SUGAR content!

Whether in a bolognese sauce or the fancy toast you keep burning, WHY? And what to do about it?

PLUS - try this brilliant Teriyaki Sauce recipe that is TOO EASY to believe!

TERIYUMMY CHICKEN

500g chicken thigh fillet, cut into plus-size nuggets, dusted in plain flour

2-3 tbs plain oil, eg., grapeseed, peanut or canola

TERIYAKI SAUCE

2 tbs Kikkoman soy sauce

2 tbs mirin (a sweet wine)

1 tsp honey

Preheat the oil in a heavy-based frypan. When it's hot to sizzle, tumble in the dusted chicken pieces. Fry until burnished, then when pretty cooked, pour in the combined teriyaki sauce ingredients. Cook, stirring to coat the chicken and reduce a little, then remove from the heat and serve immediately on hot rice. Optional: top with a handful of roasted cashews.

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Next Episode

Pantry Basics Orecchiette

We discuss the utter absence of cooking with cactus in our lives (!) and a cookbook which I have loved by Nik Sharma called VEG-TABLE.

To make the recipe, you need

500g Orecchiette (thus named because the tiny scooped pieces look like a baby's ear

285g frozen peas

11/2 tsp cumin seeds and 1/2 tsp fennel seeds, lightly crushed in a mortar and pestle

4 cloves of garlic, grated

1 tsp red pepper flakes, eg., Aleppo, Maras or Urfa.

2-3tbs white miso paste (I use 3, Nik Sharma says 2)

lots of grated Parmesan or Grana Padano (I use a cup+)

snipped chives from the garden

Boil the pasta in generously salted rolling boiling water a minute or 2 less than the amount of time recommended on the packet. In the last 2 minutes, add the peas to the pot. Drain, reserving 1 cup of pasta water. Dress the cooked pasta/peas with 1tbs of olive oil. Set aside and then:

Warm 3 tbs good olive oil then add cumin seeds and fennel seeds. Fry for less than 1 minute until releasing their aromas. Add in the garlic and red pepper flakes.

Dissolve the miso paste in 1/3 cup of the reserved pasta water. Add this to the fried spices then add the peas and crush them a little so they're less intact and more prepared to integrate with the sauce.

Use a big slotted spoon to fold the cooked pasta into the spice mixture, adding in about 1/4 cup of cheese. Feel free to add a bit more pasta water to make the final version brothy. Taste. It may need more salt. Serve with more cheese on top and some generous snips of chives.

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