We’re hurtling towards the end of this year’s Emmy Gold celebration, The Gold Wing, and I knew that after catching up with Gaz, Marg, Av and Ram, that Rhea Perlman was the perfect person to help me round out the acting categories. I mean, she has four Emmys and is a TV legend. What more could you want?

As you probably are expecting, I first met Rhea on the set of Cheers when I was visiting my friend Kirstie Alley. Given Rhe was an absolute laugh riot, I gravitated towards her and we slowly became the best of friends.

In the decades since, she has continued to dominate the small screen and brought boundless joy into my life. And the lives of anyone with a TV. Or those that have seen her egregiously Oscar snubbed turn in Matilda.

Anyway, I catch-up with the De Vito-Perlman’s on the reg, however it has taken me this long to convince one of them to drop by on the record. Which I assume is on account of Danson’s nom and me telling her that her refusal would bring him bad karma in his category?

Thankfully it wasn’t awkward when I arrived at their mansion and we quickly caught up and got to work running the odds. Obviously I am still on the The Marvelous Mrs. Maisel, so forced her to agree that Rachel Brosnahan is guaranteed the Lead Actress win, despite agreeing Pamela Adlon and Issa Rae are both worthy victors. When it came to her former category of Supporting Actor we deviated, with her backing Zazie Beetz for Atlanta and me going with Betty Gilpin for GLOW. With that out of the way, we went out to their lanai and smashed a shit tonne of my Tandoorhea Pearlman.

 

 

Packed full of spice, these little koftas are the perfect way to heat up a boring school-night meal and fill you full of joy. Like sweet Rhea does with all that she … does.

Enjoy!

 

 

Tandoorhea Perlman
Serves: 4.

Ingredients
500g lamb mince
2 tbsp tandoori paste
2 tbsp natural yogurt
2 tbsp coriander leaves, roughly chopped
1 tbsp ginger, minced
2 garlic cloves, minces
1 lime, zested and juiced
salt and pepper, to taste
salad, Michael Flatley Bread and Raita Mitchell, to serve

Method
Preheat oven to 180C.

Chuck everything – but the salad, Michael and Radha, obvi – in a large bowl and scrunch until well combined.

Shape into koftas and place on a lined baking sheet. Transfer to the oven and bake for 20 minutes, or until golden and crisp.

Devour with salad, bread and raita.

 

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