Your favourite cooking nerds get EXCITED over an internet recipe that has the Comments Section going off.

You know how they say "you should never read the comments"?

Not in this case!

The recipe is here.

The modifications are:

Cut the chicken into smaller pieces than suggested, then marinate them in 2tbs Garam Masala, 1tbs finely minced ginger and 1tbs fish sauce. To up the coconutty flavour, fry the chicken in coconut oil, not neutral oil. Don't use coconut cream (too oily), use coconut milk.

Yumi also beefed up the cashews to 1 whole cup, and added 1/4 cup currants. (Raisins would also be amazing.)

Yumi forgot to say in this episode - before you put the lid on and pop in the oven - LAY THE CHICKEN PIECES ON TOP OF THE RICE. Lol.

Okay - any feedback ("comments") on this or any other episode foodfixemail@gmail.com

LOVE YOU

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

Simon is sheepishly confessing to two cooking FAILURES - and one win.

What on earth are they?

And what delicious food can we possibly eat to get us through the grimmest months of winter?

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

Both your hosts Yumi and Simon have so far resisted the allure/hype of the AIR FRYER.

Neither has one - til now!

But why have they resisted? And what could make them cave?

____________________________________

The link to Simon's son's beloved Sausage Rolls on RecipeTinEats is here.

The book that Yumi's son took camping despite the lack of oven and general cooking equipment is Reece Hignell's CAKE BOI

The book that Yumi and Simon co-authored that has the cute illustrations of said hosts/authors is THE FOOD FIX

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

Finely slice your onion, pre-heat your fry pan then add 3 tbs good olive oil.

Gently sautee your onions for ...wait.

TWENTY MINUTES??

Listen here for WHY -

...and some hacks if you simply can't spare the time.

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

On this episode, Yumi floats her theory about why 40th birthdays are often a big, fat non-event.

Then we go all-in on Yumi's son's newest favourite cake. (Since recording this episode, she's made it twice more: both little ones LOVE IT in their school lunches.)

It's a Nagi recipe from Recipe Tin Eats and you can find it here.

And if it's your 40th birthday soon? GO EASY ON YOURSELF. There'll be more birthdays!

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

2025 might be the year that we begin to RE-appreciate the offcuts that used to populate the supermarket meat section back in our parents' day...

Liver, anyone?

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

Sometimes a terrific NAME can get you racing to the kitchen to attack a recipe.

Who doesn't love 'Crunchy Fish', for instance?

And what about Pesce all’Acqua Pazza, or better known as 'Fish in Crazy Water'??

Find the recipe here - - or just gently fry up 1/4 cup olive oil with 2tsp salt, 700g chopped tomatoes and YOUR FAVE aromatics - eg., dried chillies, 1/2 tsp fennel seeds, 2 cloves of thinly sliced garlic and a pinch of red pepper flakes, and after 3-5 mins, add in 2.5 cups of water, put the lid on the pot and leave it to infuse and flavour the "crazy" water for 20 mins.

Pat your fish pieces dry, season the fillets with salt and pepper, then lower it into the gently simmering Crazy Water.

Allow to cook for between 4-8 mins, depending on the size of the fish fillet. Commonsense may be required here!

Serve in bowls with water/broth, a drizzle of olive oil and the most delightful fluffy, crusty bread you can find.

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