Guys – it is less than two weeks until my girl Sandra returns for her third crown … or to at least block Tony and JT from equaling her record.
Not that I don’t have faith in her ability to snatch the crown again. Can you tell I’m excited for Survivor and Sandy’s return?
Given that my girl is an underrated goddess, despite her perfect game record, I felt it best to honour her third attempt by holding court with another underrated victor, my dear friend Jenna Morasca.
Like Sandy, I would defend Jen and her gameplay to the ends of the earth. Sure she ended Rob C’s hope of ever winning the game and feuded with a deaf person but she also stripped for peanut butter – who wouldn’t TBH – went on an immunity run and even gave away immunity without it sending her home.
Plus, she was sassy as fuck, gives a good sound bite and was probably the best appointed winner to make it far in All Stars hadn’t had to quit to be with her mother.
I first met Jen way back when we were both attending University of Pittsburgh studying zoology – I was going through a weird Brendan Fraser/George of the Jungle phase and thought that a knowledge of animals could help.
Given our sassy attitude and good looks we were immediately drawn to one another and became the best of friends. I was her Heidi before Heidi existed, basically. After my many run-ins with Burnett, I kept our friendship quiet as she auditioned which I would argue got her cast meaning I played an integral part in her victory.
We are such busy little bees that we haven’t been able to see as much of each other as we like, so it was such a treat to sit down, gab about the upcoming season and dreams for her eventual return.
Speaking of dreams, my Jenna Moussaka is most definitely one.
Spicy, rich and creamy – this little baby is the ultimate comfort food. Plus, eggplant makes it healthy, so you barely have to feel guilty about the cheesy goodness clogging up your arteries.
a generous lug of olive oil
3 eggplants, cut into half centimetre discs
2 red capsicums, cored and halved
500g beef mince
500g lamb mince
1 tsp ground cumin
1 tsp ground cinnamon
1 tbsp dried oregano
½ tsp ground cardamom
1 tsp chilli flakes
2 onions, finely chopped
4 garlic cloves, minced
800g tinned tomatoes
100g unsalted butter
75g plain flour
3 cups milk
120g parmesan, roughly grated
Preheat the oven to 220˚C.
Place the eggplant discs on a wire rack, over a lined baking sheet, drizzle with olive oil and bake for about half an hour, or until crisp, charred and drying out. Add the capsicum for the last ten minutes to blister their skins.
Reduce oven to 160°C.
While they are cooking, heat a lug of oil in a large pan and cook the mince over medium heat, or until browned. Add the spices, oregano, onion and garlic and cook for a further few minutes. Meanwhile diced up the charred capsicum and add to the pan with the tomatoes. Bring to a simmer, reduce heat to low and cook, stirring occasionally, for about fifteen minutes. Season and allow to rest.
To make the bechamel, melt the butter in a large saucepan. Once foaming, add in the flour and cook until lightly browned and not resembling either butter or flour. Remove from the heat and slowly whisk in the milk until all combined. Return to the heat and cook for a minute or two, or until thickened. Remove from the heat, season and leave to rest.
To assemble, place a third of the meat mixture on the base of a large baking dish. Top with a third of the dried, charred eggplant and repeat the process until both are all gone. Pour over the bechamel, top with the cheese and bake for half an hour, or until golden and bubbly on top. Remove and allow to rest for five minutes before devouring.