While I am still shook from the gallant sacrifice of BenDeLaChrist, patron saint of drag and a little bit weary from this year’s Oscar Gold celebration The Goldfather, I am committed to honouring the pre-season of Drag Race 10. Given the Oscars is tantamount to gay Christmas, and the fact he just slayed Celebrity Big Brother, I knew that Ross Mathews was the only person worthy of helping me count down.
Well, this week at least.
As you could have assumed since we’re both gay men in the media with a healthy obsession with reality TV, we’re the best of best friends and have been since meeting in 2000. We were both studying communications at the University of La Verne, and while we started off as staunch enemies on the debating circuit eventually became friends.
Like Susan Sarandon and Julia Roberts in Stepmom.
It was such a treat to finally have Ross over for a documented visit particularly after being robbed of the crown on Celebrity Big Brother. We laughed, we cried, we wondered how many seasons it would be before Chenbot could justify Celebrity Big Brother All Stars, who our faves are in the cast of season 10 and most importantly, smashed a plate of Rossoles Mathews.
Now at the risk of sounding like the Kerrigans, there is nothing better than a rissole. And while you may think anyone can make a rissole, not everyone can make them as tasty as this. Sticky, rich, spicy and sweet, these are perfect for brightening up your mid-week dinner rotation.
500g chicken mince
3 garlic cloves, crushed
½ cup breadcrumbs
2 tbsp chives, roughly chopped
2 tbsp basil leaves, roughly chopped
1 tsp smoked paprika
½ tsp chilli flakes
salt and pepper, to taste
8 rashers streaky bacon
¼ cup barbecue sauce
Preheat oven to 160°C.
Combine the mince, egg, garlic, breadcrumbs, chives, basil, paprika, chilli and a good whack of salt and pepper in a bowl. Shape into 8 equal sized balls and flatten into a long pattie. Wrap each rissole with a rasher of bacon and place on a lined baking sheet, join-side down.
Brush each with some barbecue sauce and place in the oven to cook for fifteen minutes or so, brushing with barbecue sauce again mid-way through, or until dark, sticky and crisp.
Devour immediately, with mash or salad. But you know you don’t make friends with salad, so …