5 Minute Food Fix

Yumi and Simon haven't seen much of each other recently so have much to catch up on, including what's going on with Yumi's extremely adoring foster dog, a fantastic Japanese snack that her kids LOVE, and what to do with that leftover chilli oil you've had cluttering your pantry ever since the Great Chilli Crisp Oil Fad of 2014...!If you want to buy the crunchy "osembe" crackers, they look like this. They're not available at all Asian grocers and the lesser imitations are distinctly LESSER - so make sure they're Japanese and make sure they're Shoyu flavoured. (Sometimes they also come with beans baked through the crackers - these are also excellent and delicious but my kids refuse them.)To batch-cook eggplant for use in baguettes or a black bean ragu, dice 2-3 eggplants into 1cm dice, preheat a pan, warm through your chilli oil and fry up the eggplant. Setting a timer can help if you struggle to trust when the eggplant is done: You'll need at least 10 good minutes of cook time. Hosted on Acast. See acast.com/privacy for more information.

SIMON'S BACK!Yumi is veering wildly off her personal brand and getting deeply engaged with the Men's World Cup football (!) - and wants to talk with Simon about World Cup foods, catering when watching from home and just how food can get us into the spirit of a truly global sport. The restaurant they're raving about in Sydney? It has a strong instagram game.Simon is pretty excited because even though coastal Vic is in its most DEPRESSING era (winter), there are foods that can give us comfort. WINTER DAAL WITH LEMONGRASS Toast off a couple of teaspoons of bashed coriander seeds and bashed cumin seeds in a large pot.Tip them out then add in 300g split red lentils and cover them with a litre of water. Add a good pinch of salt.Bring to a boil then add in 2 bashed lemongrass stalks. 3 chopped garlic cloves and a teaspoon of ground turmeric. Add in the toasted seeds and a half teaspoon of chilli powder.Cook for 15 minutes until the lentils feel cooked.Turn the heat down to medium and add a tin of coconut milk and 200g baby spinach leaves. Cook down for another 10 mins.When ready to serve, in 2 tbs of neutral oil, fry up 1tsp black mustard seeds, a few handfuls of curry leaves and a bit of sliced onion. Spoon that over your creamy, coconutty daal. Serve immediately. Leftovers freeze brilliantly, Hosted on Acast. See acast.com/privacy for more information.