Yesterday marked the halfway point of our Stranger Things slash Halloween celebration Stranger Feasts – after my previous dates with Shan, Mil, Gats and Cal – and I realised it was high time we caught up with Will Byers himself, Noah Schnapp.
Similar to Shan, I first met Noah when he came in to audition for Stranger and despite getting him and Finn confused literally every time I see them – I mean, come on, they look like brothers – I knew that he was the only one for the part.
Or Mike. No Will, definitely Will.
As a dear friend of Winona’s, I took him under my wing and gave him tips on how best to win her over to foster that mother-son bond that is integral to the show. I would argue it was my tutelage of how Wins ticks that led to them forming the glorious relationship they have now.
Like all the kids before him, Noah was really excited to come and visit in Brisbane and to spruik the latest season. And to thank me for getting him a job opposite Petey Dink on Angry Birds, obvi.
After catching up and giving him a stern talking to about eating right, studying hard and being good, I realised that I may actually pass as a functioning adult. While that hit my extremely hard and filled me with rage, I took a deep breath and whipped him up a delicious (and nutritious) Mummy Meatnoaf Schnapp.
Without giving anything away about season two, I decided Noah needed a spooky meal that was far less murdery than the monsters attacking Hawkins. While these are essentially just patties covered in pastry, I would argue that is all you need. Delicately flavoured, moist meat(loaves), wrapped in flakey pastry? Tell me what more you could ever need.
Mummy Meatnoaf Schnapp
500g beef mince
½ cup breadcrumbs
2 egg, lightly whisked, separately
3 garlic cloves, minced
1 carrot, grated
½ cup peas
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tbsp dried oregano
1 tbsp dried basil
2 sheets puff pastry, cut into 1cm strips.
4 black olives, pitted and sliced
Preheat oven to 180°C.
Combine the mince, breadcrumbs, one of the eggs, garlic, carrot, peas, Worcestershire, tomato paste, oregano and basil in a large bowl and scrunch to combine. Divide into 8, roll into a ball and flatten into patties.
One at a time, mummify the patties leaving space for eyes. Place on a lined tray, add two olive eyes and repeat until done. Brush each with the remaining egg and bake for 20 minutes to half an hour, or until cooked through and the pastry is crispy.
Serve immediately on a bed of mashed potatoes, splattered with bloody ketchup as required.
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