This Christmas, I am really grateful for the likes of Kourtz Kardash. Our friendship has truly withstood the test of time and weathered the storm that comes with being A-list celebrities (well Ben and I are, anyways).
Our friendship with Kourtz literally goes back to when we were all in-utero. After our glorious simultaneous births, we were Kourtz’ newborn baby neighbours in the hospital (I can’t recall which one). Kourtney’s mother LudaKris sniffed out an opportunity with her momaging skills, recruiting Ben, Kourtz and I to star in her reality TV drama, Kribs.
Unfortunately once we had passed through the cute newborn stage, it became apparent that I resembled Baby Sinclair and Ben had a general hatred of people, so we were dropped literally like newborn giraffes from the Kribs cast. Unsurpisingly, without our presence, Kribs never took off – although it did set the tone and general level of emotional intelligence required for the follow-up Keeping Up with the Kardashians.
Despite never making it on-screen together, our friendship with Kourtz has remained strong over the years. Christmas is a great time to catch up over a hearty meal and reminisce on those glorious infantile years.
The Sweet Potato and Kourtney Karnashi Pear Gratin, is both a feat of our culinary and literary skills. It combines festive flavours of maple. walnut and pear with salty bacon and sweet potato, creating a modern Christmas klassic.
Sweet Potato and Kourtney Karnashi Pear Gratin
750g sweet potato
4 medium nashi pears
100g streaky bacon
100g walnuts, finely chopped
1 tbsp rice bran oil
3 tbsp maple syrup
Preheat oven to 200°C.
Peel and finely slice the sweet potato and nashi pears. Set aside in a bowl and cover with iced water.
Meanwhile, melt together 100g butter and 3 tablespoons maple syrup. Finely chop streaky bacon into small pieces.
Heat frypan over medium heat. Once hot, add remaining 25g butter and 1 tablespoon rice bran oil. Saute bacon until golden and crisp. Stir through walnuts. Remove from heat and set aside.
Grease a 6 cup gratin dish with butter. Drain pear and sweet potato slices. Layer sweet potato and pear into the gratin dish alternating each slice. Once the layer is completed, brush with melted butter. Continue layering until all slices are used.
Bake in hot oven for 30 minutes or until just tender. Add walnut and bacon crumble and bake for another 5 minutes or until completely heated through.