After an evening of focusing solely on the music, I wanted to make a gateway into discussing the current crop of nominated acteurs. Who better than to make that jump than the funniest girl I am friends with, the one, the only and very dear to me Barbra.
I first connected with Babs in the late 50s – Stockard Channing would have been about 68, but I digress – when we were both young up-starts living a gypsy lifestyle in NY, waiting to make it big. There is nothing quite like the bond you form on the street other than the ones you form in prison, but again, I’ve digressed.
Babs and I would surf the couches in the evening, while trying to make it big during the day until she beat me in a singing contest in a bar in Greenwich Village, where I was too busy beating people off for money. She went to Broadway and I went to prison.
While I was in the clink for the best part of the 60s, Babs was never one to shy away from visiting and even plead my case to the parole board so that I could accompany her to witness her tied-Oscar glory in 1969. I mean, you can take the girl out of the streets but you can never take the street out of the girl.
It was such a hoot catching up with my Babs – she is just so humble, down-to-earth and accessible that being around her is never intimidating, when it really should be. I mean, she is a damn legend!
Obviously we agreed that while our dear Cate again knocked it out of the park, she is likely to end up as the second coming of Mez – being always invited to the party, but rarely the guest of honour. Yep – I’ve firmed up my Best Actress pick and what better way to officially board the Brie train than with a spicy, cheesy Kebarbra Streisand?
Despite being a good Jewish girl, Babs is willing to go non-kosher for these glorious snacks. Spiced lamb, haloumi and capsicum cut with a hint of lemon – you better believe a star was born when I first made these!
400g lamb, diced
2 tbsp fresh oregano, diced
1 lemon, zested and juiced
½ tsp ground cumin
¼ tsp ground chilli
⅓ cup olive oil
1 capsicum, cut into 1(ish)cm squares
250g haloumi, cut into 1(ish)cm cubes
In a large bowl, combine the oregano, lemon zest and juice, cumin, chilli and olive oil. Add the lamb, stir, cover and place in the fridge to marinate for at least two hours to help it get as freaky as possible.
Preheat the oven to 180C.
Take the meat out of the fridge, grab a handful of metal skewers and thread with the ingredients, alternating between the lamb, haloumi and capsicum until they are all gone. I found I got about 8 skewers.
My metal skewers are a bizarre size for griddles and I live in an apartment so am without a barbecue, so I go the oven baked approach however if you heat up a griddle, cook the skewers a couple of minutes each side and they will be golden.
Lay the skewers on a lined baking sheet, drizzle with oil and bake for fifteen minutes or until golden and gorgeous.