Does the question “What’s for dinner?” make you groan with despair?
Are you lacking both time AND inspiration?
Author Yumi Stynes and cookbook publisher Simon Davis are both busy, love food, and here to help.
In a podcast you can whack on for the drive home from work, you get meal ideas realistic enough to be cooked that night, AND you get laughs while learning more about the food you've been cooking every day.
Easy recipes and cooking hacks that will save you time and get you loving food again. For recipes, videos and laughs, check out: instagram.com/5minutefoodfix/?hl=en https://www.tiktok.com/@5minutefoodfix
And to contact the show: foodfixemail@gmail.com
Hosted on Acast. See acast.com/privacy for more information.
Does the question “What’s for dinner?” make you groan with despair?
Are you lacking both time AND inspiration?
Author Yumi Stynes and cookbook publisher Simon Davis are both busy, love food, and here to help.
In a podcast you can whack on for the drive home from work, you get meal ideas realistic enough to be cooked that night, AND you get laughs while learning more about the food you've been cooking every day.
Easy recipes and cooking hacks that will save you time and get you loving food again. For recipes, videos and laughs, check out: instagram.com/5minutefoodfix/?hl=en https://www.tiktok.com/@5minutefoodfix
And to contact the show: foodfixemail@gmail.com
Hosted on Acast. See acast.com/privacy for more information.
Utterly thrilled with his work perk of a whole ton of beautiful, fresh pistachio nuts, Simon has gone nuts experimenting with this ingredient.
He's tried nearly everything, but today's dish is far-and-away his favourite:
PISTACHIO TRAY-BAKE CHICKEN
Heat oven to 220C
To make the pistachio paste:
Chop 1 cup of shelled and roasted pistachios with one small bunch parsley. Get it quite well chopped and fine and then into a bowl.
Add zest of 1 lemon, 2 finely grated garlic cloves, a pinch salt, 1 tsp Dijon mustard and 3 tbs olive oil.
MIX WELL til you have a chunky paste.
Take a bunch of broccolini and toss with 1tbs of the pistachio paste and set aside
600g boneless, skin-on chicken thighs. Coat them with the remaining pistachio paste.
Pop on tray and roast for 15 mins and then add the greens and roast for another 10 mins or until the greens are cooked and the pistachio crust has gone golden.
Serve with Simon's Lemon Yoghurt. (Greek yoghurt enlivened with a squeeze of lemon juice and a pinch of salt.)
Hosted on Acast. See acast.com/privacy for more information.