Abi-Maria GoMezze Plate

Main, Party Food, Side, Snack, Survivor: Cambodia - Second Chance

Let us all pause and have a moment silence as our dear, sweet, feisty Abi-Maria was once again booted a week before the finale. Albeit this time, in an episode marked by dueling golden showers and Demon Tasha aka DT.

Speaking of DT, she has had many moments of insufferability however it was the callous way she cut our beautiful friend Abi AND mocked the dreamiest castaway of the season Keith, that finally cemented her status as the most dislikable cast member. Probably ever.

And before you even start rumours, no, we had nothing to do with her “near” drowning.

Either way, welcome back to the fold, Dr Joe! What a shame Wigles couldn’t secure as much screen time in her triumphant return.

But I’ve digressed.

As you could easily assume, our history with our close friend Abi-Maria pre-dates her appearances on Survivor after meeting in our Nicki Minaj led anger management. Nicki saw the brilliant, calm natures we all possessed and bonded us like a sisterhood, thankfully without a weird pair of pants for us all to share.

We spent the following years being zen and hanging out before deciding that one if not all of us should compete on Survivor to get closer to Probst’s bed. As Abi was the only one eligible, we through all of our resources behind getting her on the show and rigging a cast of clowns for her to dominate.

Then Annelie and I met Malcolm and tragically for Abi (but wonderfully for us), we fell into bed with him and went about rigging the season with him in mind. We could go on but long story short, we went into court ordered sex therapy, were treated by Denise who then weaseled her way on to the season and stole the win from our true friends by whispering our names to Malcs during final immunity to spook him.

It was a rough few months after the truth came out to Abs, but we felt it only fair that we be dead to her for all the pain and heartache we had caused. Thankfully her kind heart shone through and she forgave us during the Anti-RC AGM.

Going into Second Chances, Abi had the odds stacked against her but thanks to her plucky determination and general charm, she was able to weave her way through the pre-merge game and a horror stint on Angkor to sit pretty behind her witch shield at the merge.

Sadly her sterling resume and on point voting record got the better of her and she was sent to our open arms in Ponderosa as a jury threat to devour our Abi-Maria GoMezze Plate!

 

Abi-Maria GoMezze Plate_1

 

Like Abi, the plate is spicy, sweet and everything you need in life and more. Well done sweet angel – we can’t wait to rig Heroes vs. Villains 2 for you!

Enjoy!

 

Abi-Maria GoMezze Plate_2

 

Abi-Maria GoMezze Plate
Serves: 6-8, or 1 blindsided juror, her emotionally unstable friends and Savage’s teen headwear.

Ingredients
Hummus
400g can of chickpeas, reserving some of the liquid
2 tsp tahini
1 garlic clove, crushed
½ tsp crushed sea salt
3 tbsp quality extra virgin olive oil
2 tbsp freshly squeezed lemon juice
Smoked paprika, to garnish
Parsley leaves, to garnish

Meatballs
1 kg beef mince
1 large red onion, grated
½ bunch dill, finely chopped
2 tbsp dried spearmint leaves
1 tbsp dried chilli
1 tsp cumin
1 cup short grain rice
1 tsp salt
50 ml olive oil
2 cups passata
1 lemon, juiced

Dolmades (thanks SBS, I had no idea)
220 grams long-grain rice (rinsed)
2 tsps ground allspice
1 tsp chili flakes (dried)
1/2 tsp chili powder
1 tsp dried oregano
1 bunch mint leaves (chopped)
1/2 bunch Italian parsley leaves (chopped)
3 tomatoes (roughly chopped)
1 purple onion (finely chopped)
2 lemon (1 zested, 2 juiced, plus extra wedges, to serve)
80 vine leaves (soaked in cold water for 30 minutes)
185 ml olive oil
4 garlic cloves (peeled)

Lemon & Chili Potatoes
3 small potatoes
clove of garlic, crushed and chopped
1 tbsp chilli flakes
juice of one lemon
2-3 tbsp oil

Haloumi
500g haloumi
Olive oil, for frying
Lemon wedges, to serve
Salt and pepper

Roasted peppers, stripped
Olives
Pita, toasted and cut into strips

Method
Hummus
Rinse the chickpeas in cold water and blitz in a food processor with the tahini, crushed garlic, salt, lemon juice and a generous dash of the reserved chickpea liquid, slowly pouring oil in as you go.

When smooth and at the desired consistency, place into a serving dish. Drizzle with some more extra virgin olive oil and sprinkle with paprika or finely chopped parsley leaves, for colour.

Meatballs
Preheat oven to 180C.

Combine the mince, onion, dill, spearmint, chilli, cumin, rice, salt and olive oil and roll into fat walnut sized balls and placing into a large baking dish.

Cover with the passata and bake for about 40 minutes until meat is cooked.

Remove from the oven and pour over the lemon juice and serve with some of the cooking liquid.

Dolmades
Cook rice in boiling salted water for 8 minutes or until par-cooked. Drain, refresh under cold running water, then drain again. Cool slightly.

Place rice, allspice, chilli flakes and powder, oregano, mint, parsley, tomatoes, onion and lemon zest in a bowl and mix to combine.

To assemble, place 2 heaped teaspoons of rice mixture in centre of a leaf (leaves should be 12 cm x 12 cm; layer 2 leaves if necessary). Fold in sides and roll up to enclose filling, then place upright in a saucepan. Repeat with remaining rice mixture and leaves, ensuring dolmades are snugly packed in pan.

Whisk lemon juice and oil in a bowl and pour over dolmades. Stuff garlic in between dolmades, then cover and cook over low heat for 1½ hours or until rice and leaves are tender (add extra oil or water if liquid has evaporated). Cool to room temperature, then refrigerate for at least 3 hours or until cold. Serve with extra lemon wedges.

Lemon & Chilli Potatoes
Preheat oven to 200C.

Finely slice potatoes into 5mm half-moon discs, coat in oil and bake in the oven for 15 minutes.

Sprinkle with garlic and chilli and bake for a further 5 minutes. Remove from the oven, pour over the lemon juice and add a good whack of salt and pepper.

Devour.

Haloumi
Cut haloumi into 5mm slices. Heat frying pan up and drizzle with olive oil. Cook haloumi for around 3 minutes, turning just once.

Serve and season with salt and pepper, squeezing lemon juice over the top.

Plating
Roasted peppers, stripped
Olives
Pita, toasted and cut into strips

 

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