WTF's for Dinner?
Claim This Podcastby WTFsfordinner
Podcast Overview
<p>Ordinary people. Ordinary food. Extraordinary chat. <br><br></p>
Language
🇺🇲
Publishing Since
1/1/2024
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Recent Episodes
March 18, 2024
6. Prawnstar (pasta)
<p>Well this episode is an adventure and a half. Strap yourselves in folks, we are taking you to the markets! And this is the meal we got inspired to cook. </p><p> </p><p>Seafood pasta</p><p> </p><p>-INGREDIENTS-</p><p>Packet of pasta of your choosing (we got fresh pasta made with saffron and chilli)</p><p>4-5 handfuls of uncooked prawn cutlets (or frozen prawns)</p><p>1-2 tubes of calamari (optional)</p><p>5 zucchini’s</p><p>5 (voluptuous) garlic cloves, minced</p><p>Punnet of cherry toms</p><p>zest and juice of 1 lemon</p><p>glug of white wine (we used white wine vinegar, but go for the wine if you have it)</p><p>bunch of parsley</p><p>olive oil</p><p> </p><p>-RECIPE-</p><p>1. Pot of water on to boil</p><p>2. Heap up a giant saucepan with a generous glug of oil</p><p>3. Pan sizzle your prawns until they start to lightly turn pink, flip and repeat, then push to the side.</p><p>4. Add your GIANT pile of zucchini and saute away. Cook for a few minutes and allow the zucchini to sweat and soften. (don’t forget to season)</p><p>5. Add in your minced garlic and toms and combine together. Cook for a further 5-10 minutes allowing the zucchini to almost fall apart and the tomatoes to burst as they cook. </p><p>6. Add in the calamari and white wine if you are using it and cook for a further few minutes. </p><p>7. Head back to your pot of boiling water and salt the crap out of it. Pop in your fresh pasta. (if you are using packet pasta- cook as per instructions and allow more time) </p><p>8. Now back to the sauce! Zest in your lemon and sprinkle in the parlsey and stir away.</p><p>9. When the pasta is just about to reach al dente (still has a chew to it) scoop it up and add it into the sauceopan with the sauce. Add in a good ladle of the pasta water too.</p><p>10. let it simmer and thicken, add in a good knob’o butter and make it shine.</p><p>11. Finally squeeze in the juice of the lemon. </p><p>12. Then make your parsley chips. In your smallest saucepan, heat up some oil, about 1cm thick. ( to check if the oil is ready, flick some water into the oil, if it pops and crackles, its ready!) Chuck in the parley and watch it like a hawk. It will only take a minute or two before you need to scoop it up and drain on paper towel. Salt GENEROUSLY. </p><p>13. Serve and eat and drool and cry and enjoy. </p>
March 3, 2024
5. The Unholy Trinity: Chicken, bacon, and banana
<p>Things look different today on the pod - I actually have a friend! </p><p>My posh British mate, Chloe, is joining us! She’s brought along some wild ingredients - if you are a fan of banana and bacon together, or fried chicken on a waffle, then I think this will be your jam. <br/><br/></p><p>CHICKABANANA</p><p>-Ingredients-</p><p>500g of chicken (we used chicken breasts)</p><p>1x small packet of bacon</p><p>1-2 bananas</p><p><br/></p><p>To serve with: cranberry sauce, rice and veg of your choosing</p><p><br/></p><p>-RECIPE-</p><ol><li>Dice up your ingredients into similar sized chunks</li><li>Pan fry up the bacon in a fry pan until caramelised and yum</li><li>Add in your chicken. Cook in each side for about 5 mins or until golden and cooked through</li><li>Add in the banana and allow to caramelise too. </li><li>Serve in rice with a spoonful of cranberry sauce</li></ol><p>TAKEAWAY</p><p>This week I’m calling you all to invest in a good book shop and get your hands on</p><ul><li>Lucy Tweed’s cookbook “Every Night of the Week”, and check out her Instagram here:</li></ul><p><br/></p><p><a href='https://www.instagram.com/everynightoftheweek?igsh=bHNodXNqcGVveXBm'>https://www.instagram.com/everynightoftheweek?igsh=bHNodXNqcGVveXBm</a> </p><ul><li>Julia Ostro’s cookbook “a year of simple family food”, check out her Instagram here:</li></ul><p><br/></p><p><a href='https://www.instagram.com/juliaostro?igsh=MXVjMW5lbDlqN2FqZg=='>https://www.instagram.com/juliaostro?igsh=MXVjMW5lbDlqN2FqZg==</a></p><ul><li>and Alex Elliot-Howery & Jaime Edwards cookbook “Use it All”. The owners of the beautiful cafe Cornersmith, which is sadly closing its doors 😭</li></ul><p><br/></p><p><a href='https://www.instagram.com/cornersmith?igsh=ZjluMTh2M3Q0MGpt'>https://www.instagram.com/cornersmith?igsh=ZjluMTh2M3Q0MGpt</a></p><p><br/></p><p>We also chat about ways of sustainably sourcing meat. If you want to look into a good company that does this, go to OurCow’s Instagram </p><p><br/></p><p><a href='https://www.instagram.com/ourcowau?igsh=YTF5MjUxaTZzdXZv'>https://www.instagram.com/ourcowau?igsh=YTF5MjUxaTZzdXZv</a></p><p>Or website for more deets!</p><p><br/></p><p><a href='https://www.ourcow.com.au/'>https://www.ourcow.com.au</a></p>
February 18, 2024
4. Lazy girl pizza
<p>I am very quite possibly marginalising myself here with this opinion.. but I am not a fan of pizza.<br/><br/>So this recipe today is my way around pizza. It's quick. Packs a punch in flavour. And, it's super yum!<br/><br/>Join me in making flatbread pizza<br/><br/>-INGREDIENTS-<br/><em>For the pizza</em><br/>Flatbreads of your choice<br/>1/2 an onion<br/>2 cloves of garlic<br/>500g lamb mince<br/>heaped tablespoon of tomato paste<br/>1/2 tsp cumin<br/>1/2 tsp cinnamon<br/><br/><em>Browned spiced butter (optional, but definitely adds a yummy flavour)<br/></em>Big blob of butter (approx 100g)<br/>pinch of smoked paprika<br/><br/><em>Yoghurt sauce<br/></em>3 heaped tablespoons of greek yoghurt<br/>2 tsps tahini<br/>juice of half a lemon<br/><br/><em>Veg<br/></em>Tomatoes, cut in chunks<br/>Cucumber, smooshed and chopped<br/>Mint & parsley, chopped<br/>pinch of sumac<br/>squeeze of lemon juice<br/><br/>-RECIPE-<br/>1. Preheat oven to 220 and palce the flat tray in the over to heat up<br/>2. Put the butter in a sauzepan onto the lowest heat and let it slowly melt down until it froths and little brown segments appear at the base of the saucepan. At the end, sprinkle in some smoked paprika and stir to combine. Remove from heat. <br/>3. Mince up the onion and garlic together in a food processor.<br/>4. Add the mine, tomato paste and spices, season as you wish and blend again until all well combined. <br/>5. Place flatbread onto the HOT baking tray. You could brush the butter onto the base before and/or after the meat.<br/>6. Press the meat mixture onto the flatbread using the back of a spoon. Even and thin.<br/>7. Cook in the oven for approx 10 minutes until caramelised and cooked through. <br/>8. Ladel on the yoghurt sauce, spreading over the meat and then spoon on the fresh veg.<br/>9. Slice up and enjoy.<br/><br/>Takeaway: Add to your pantry staples list- caramelised balsamic vinegar.<br/>So so handy as a marinade, quick salad dressing, baste over meat or veg.<br/><br/>Many thanks to David Muratore for his music geniusness. <br/><br/></p>
7 total episodes available
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- What is WTF's for Dinner??
<p>Ordinary people. Ordinary food. Extraordinary chat. <br><br></p> - How often does this podcast release new episodes?
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