Is it offensive to say you've "upgraded" an absolute classic?

In this case, it's not Simon making the claim - it's from an online recipe... But enough users are in the comments RAVING about the so-called upgrade that Simon had to give it a go.

The big difference? Marinating the fetta in broken pieces (not cut cubes) in oil made from frying lemon slices. Blistering the red peppers/capsicum. And using fresh oregano (as well as traditional dried if you want to really, REALLY upgrade)!

RECIPE:

Start with 225g of feta – tear it into chunky pieces and place in a bowl. Thinly slice 1 lemon, remove the seeds, and cook the slices in 2 tablespoons of olive oil over medium-high heat until nicely charred – about 5 minutes. Add the lemon slices and oil to the feta, along with ¾ teaspoon dried oregano and a big pinch of salt. Let it sit and soak up the flavour while you prep the rest.

Now, in the same pan, cook 3 long sweet peppers in a bit more oil until they’re blistered and soft – about 5–7 minutes. Remove and let cool slightly, then slice them into bite-sized pieces.

In a large bowl, toss together:

1 medium red onion, thinly sliced

1 large cucumber, chopped

500g cherry tomatoes, halved

A big pinch of salt

And 1 tablespoon red wine vinegar

Add in the chopped blistered peppers and gently mix.

To serve, pile everything onto a platter, spoon over the marinated feta and charred lemons, and drizzle with any leftover lemony oil.

MORE IDEAS - Want to make it dinner? Add some grilled chicken or chickpeas and call

it a night.

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

Your hosts explain the hows and whys of a perfect CHEESE BOARD - and I think you're gonna learn something today. It really is within reach to make a cheese board classy AND effortless - by stripping it back.

ALSO - why is it so hard to spot one's own kids in a crowd?

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

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.