Now that I’m 30, I feel that I have unlocked a new depth to my emotional intelligence that allows me to share my rawest of emotions. As such I feel completely comfortable (and brave) to share, oy how my heart breaks from losing Phil so soon.
While it was such a treat to go back, catch-up and share a meaningful – albeit extremely puzzling for him – goodbye on the set of the Hunger Games, it was painful knowing that I couldn’t help him or change his fate.
Lest I risk setting off a chain reaction worse where Ashton Kutcher becomes a celebrated actor and Donald Trump becomes … actually, it probably couldn’t get worse.
I first met Phil whilst Annelie and I were working as Jami Gertz’s assistants on the set of Twister. While Hellraiser Hunt was the only person that could keep us from ruining production – it is rumoured our feud was being eyed as the first season of Ryan Murphy’s latest anthology – it was sweet, kind Phil that truly took us under his wing and attempted to help us find a sense of calm belonging and help us process life in an appropriate manner.
I didn’t even realise how fitting it was that I visited him to aid my transition to adulthood.
Given that I didn’t want to let me grief spook him, I stuck with whipping up our celebratory Chicken Filo Seymour Hoffman.
While it was our traditional celebratory dish, I love it so much that it was the perfect cover for my tears – “they’re happy Philly!”
As it should be clear by now, I love anything hot enough to liquify my organs and I love buffalo chicken. This little parcel is a bit of a posh update of the spicy wings, all the better from the lack of bones and the addition of pastry.
Who ever would have thought I’d prefer something without the bone? Old age, I guess.
Chicken Philo Seymour Hoffman
4 chicken breasts
8 sheets filo pastry
100g blue cheese, crumbled
2 carrots, finely chopped
1 stalk celery, finely chopped
2 shallots, finely chopped
2 garlic cloves, minced
¼ cup hot sauce
salt and pepper, to taste
Preheat oven to 180°C.
Using the back of a heavy based frying pan, bash each of the chicken breasts until an even 1cm-ish thick.
Combine the blue cheese, carrots, celery, shallots, garlic and hot sauce in a bowl with a good whack of salt and pepper.
Divide the mixture into four and line across the centre of the chicken breasts and wrap/roll to enclose.
Place two sheets of filo on a bench and place a rolled breast at the centre at one end. Gently roll the breast and pastry to just enclose. Fold both sides in and then continue rolling to enclose. Place on a lined baking sheet, repeat until done and top with a little bit of extra blue cheese.
Place the chicken in the oven and bake for about half an hour, or until golden and cooked through. Remove and allow to rest for five minutes … before devouring with mash and/or veggies.