Haloumi Salad Crunch

Special guest host Mike McEnearney - Kitchen By Mike - has a new venture in Melbourne, 'From Here By Mike' and this episode is an opportunity to hear how chefs and home cooks can make the most of what's available close by.Yumi has been loving artichoke season (which lasts about a week longer than asparagus season) and today, Mike talks us through a brilliant vinaigrette recipe that is perfect for dipping those artichoke leaves.VINAIGRETTE1tbs dijon mustard1tsp honey1tsp good quality chardonnay or apple cider vinegar2 tbs olive oilOPTIONAL: chopped dill, chopped fennel tops or 1/2 tsp caraway seedsSTEAM or BOIL the trimmed artichokes for between 25 and 40 minutes (depending on size). They are surprisingly easy to cook and can be eaten at room temperature and just dipped in melted butter if making a vinaigrette is too hard for today! Hosted on Acast. See acast.com/privacy for more information.

Award-winning chef, restaurant consultant and cookbook author, Mike McEnearney joins Yumi for the next couple of episodes.Today, Yumi is super-fascinated that Mike's Sydney Airport restaurant won 'Best Restaurant At An Airport' award - and we find out how they do the roast chicken there! And it's brilliant! Hosted on Acast. See acast.com/privacy for more information.

Yumi decides to go it alone (no Simon!) for this week's episodes so, yes, there will be food talk, but just Yumi by herself!There was a friend's birthday over the weekend and what a delight to be remembered from last year's party. (Well, specifically, to be remembered for the dip I made for last year's party.) Why? Because it was a hit, and yes, at the party people showed up, walked in, and said, "Did Yumi make that dip again?"BOOK: Sami Tamimi *whose Substack is here* 'FALASTIN' - and in it, the single-greatest recipe for a red dip perfect for dragging bread through.FEEDBACK?email [email protected] Hosted on Acast. See acast.com/privacy for more information.

521 episodes into this podcast and Simon Davis finally unveils his deep and passionate obsession with Puy Lentils.In the following episode, you'll start by making a sofritto with onion, carrot and celery, fried down carefully for about 20 minutes. A small bag of unsoaked puy lentils will then go in and be plumped out with water and cook time. Add in a stock cube and some lemon.THIS IS YOUR BASE.Then to it you can add all kinds of inspiration:More lemon juiceCrumbled fettaSalad leaves and a fresh dice of red capsicumSmoked paprikaServe with your main and love yourself smug! Hosted on Acast. See acast.com/privacy for more information.

Yumi is excited to be talking about crepes even though there are some ethical issues...which you shall hear about if you listen to today's episode!IDIOT-PROOF CREPES1 cup of plain flour1 cup of milk1/2 cup water4 eggs4tbs melted butter1-2tbs caster sugarpinch salt3tbs milk powder1tsp vanilla (optional)Blend everything together then rest the mixture overnight in the fridge.When you're ready...Pour a quarter cup of the batter onto your crepe pan. Quickly spread it to the edges of your pan and aim for a thin but structurally sound frisbee.Allow to cook 2-3 mins, flip and then cook for another 3 seconds.Serve with a variety of toppings.(My fave is blueberries and cream or banana and maple syrup. The kids will wrap it up like Mango Pancake at yum cha, except filled with ice-cream.)*Warning: you may eat stacks of thesePS. The batter will keep for 3 days. Hosted on Acast. See acast.com/privacy for more information.

Yumi finds many people she loves are in caring roles and need to be cared for themselves. So get ready, because this is all about a BIG DEAL chicken soup recipe that - yes - takes two whole days to complete.This recipe is available in our cookbook The Food Fix.DAY 1: Make the StockRoast up 3kg of chicken wings in a hot oven, seasoned with salt and pepper, until deeply golden. If you have some old onions or old fennel, chuck those in the oven with the chicken. The cooking should take about 35 mins.Make up the stock by setting the roasted wings in a huge pot with herb stems, bits of carrot, celery, etc., in water with pepper and salt and a fat teaspoon of powdered stock (I use the powdered one from ALDI).Cook for about an hour.Strain the stock well into a bowl that will fit in your fridge, allow it to cool, then refrigerate it overnight.DAY 2: Make the SoupIn your large pot, fry up two well-diced onions in butter.Add salt and fresh thyme leaves.Add in 2tbs plain flour and fry that to make a roux.Slowly add in small amounts of stock to loosen the roux.Eventually add all the stock and bring up the heat.Add to this 2-3 whole chicken breasts and poach them in the stock.Peel and neatly dice 1 decent-sized sweet potato. Removed and shred the chicken breasts, then return to the pot with the diced sweet potato.Add in a whole 600ml container of cream.Stir, check for seasoning. (Don't over-salt it though.)Serve with crusty bread. NOTE: On re-heat, be careful not to boil the soup. Just a gentle warming. Hosted on Acast. See acast.com/privacy for more information.

Both your hosts Yumi Stynes and Simon Davis have struggled to get their kids to be adventurous in their eating and cooking. This is a pretty normal stage in kid development (but gee, it can be a drainer!) and it looks like Simon's first-born is starting to grow out of it. Her exploration of cookbooks in the home reminded Simon of a much-loved but completely forgotten recipe from Jamie Oliver's "Happy Days with the Naked Chef" days. MARINATED MOZZARELLA with LEMON and MARJORAMTAKE FOUR BUFFALO MOZZARELLA BALLS and slice them to 1cm slices. Arrange on a serving platter.Spread all over with a whole container of creme fraiche. Season generously with salt and pepper. Finely chop the rind of a lemon and toss that over. Squeeze the actual lemon lemon over the top. Add on the herb: Marjoram, ideally, but basil, oregano or parsley will also work!Serve as a side dish with generous crusty bread or take it along to your next board meeting. Hosted on Acast. See acast.com/privacy for more information.

What to do when you're having people over - want to feed them delicious food but don't want to be tethered to the stove all night?This applies to Yumi's conundrum (what kind of menu suits a board meeting at her place?) but is a great template for Christmas too!Simon suggests this recipe from Ottolenghi, as well as prawns, maybe some crackers, and Yumi's famous carrot cake to wrap things up. Hosted on Acast. See acast.com/privacy for more information.

Yumi debriefs about meeting one of her cooking heroes (off-air Simon asked, "Was it a case of 'Never meet your heroes?' and Yumi said, "THE OPPOSITE!") and they share how to make Fatteh and a truly essential yoghurt tahini sauce which is delicious on MANY things but particularly on crisped-up leftover bread that is soaking up the juices of a perfect summer tomato.Couple of things: Sami has a substackFind out more about his newest book hereAND Yumi's latest book 'Welcome to Friendship' is nominated for a Book of the Year award via Booktopia. You can vote for it here! Hosted on Acast. See acast.com/privacy for more information.

Simon has just worked on and published an amazing book called 'Around the World in 80 Meatballs' by Bunny Banyai that gives an extraordinary insight into how the meatball exists in cultures all around the world.Yumi is skeptical about Japanese meatballs but Simon has an incredible German recipe that delivers with a Spinach Sauce that he is going to talk about today.CREAMY SPINACH SAUCEBoil a whole bunch of washed English spinach in salted water for 4-5mins. Drain well, reserving a half-cup of the liquid.Turn 2tbs of plain flour into a roux by frying it up in 2tbs of butter. Cook it in for 2-3 mins.Add milk then the spinach water, whisking the whole time. Add 1/2 garlic clove, chopped, simmer down for 5-6 minutes, then add back in the spinach. Season with a gentle grating of nutmeg and season well with salt and pepper.Dunk your fave (paprika seasoned) meatballs in this delicious sauce and enjoy! Hosted on Acast. See acast.com/privacy for more information.