Author: Benjamin Woodley Judd

Spiced PumpKen Todd Muffins

Cake, Dessert, Snack, Sweets

Ken is such a doll – you have no idea!

While I had the pleasure of catching up with Ken for drinks at PUMP just after seeing Lisa last year, poor Annelie wasn’t able to attend and, I think, has been struggling with missing our Hollywood father-figure a little more than I do.

As fans would know, Ken is kind, thoughtful and loving man and despite being solo (he didn’t want Giggy to end up in a Pistol and Boo scenario) he filled our house with so much heart!

Ken regaled us with spoilers from the upcoming season of RHOBH (you’ll never guess who Rinna glasses this year), while we gave thanks for our achievements over the last year and brainstormed ideas for the next venue in the Vanderpump-Todd dining dynasty.

Given that our date was to celebrate an early thanksgiving, and Ken is such a sweetie, we had to go with our Spiced PumpKen Todd Muffins.

 

Spiced PumpKen Todd Muffins_1

 

Pumpkin is probably one of my favourite ingredients, the sweetness mixed with the earthy, rich, woodiness is so versatile and so delicious.

Add it to a cinnamon coated muffin and you’re in heaven. Enjoy!

 

Spiced PumpKen Todd Muffins_2

 

Spiced PumpKen Todd Muffins
Serves: 8.

Ingredients
small butternut pumpkin, baked and blitzed into a puree (you’ll need 1 ¼ cups puree)
140g unsalted butter, room temperature
3 cups plain flour
2 ½ tsp baking powder
¼ tsp baking soda
1 tsp coarse salt
½ tsp ground nutmeg
¼ tsp ground allspice
⅓ cup buttermilk
¾ cup dark brown sugar
2 large eggs
¾ cup raw caster sugar
2 ½ tsp ground cinnamon

Method
Preheat oven to 200°C. Place the pumpkin on a lined tray and baking for about 50 minutes. Remove from the oven, slice in half, seed and leave to cool for about half an hour. Once cooled blitz into a puree in a blender or food processor.

Reduce the heat of the oven to 170°C.

Whisk the flour, baking powder, baking soda, salt, nutmeg, and allspice together in a medium bowl. In a separate bowl, whisk together the buttermilk and pumpkin puree.

In a large bowl, cream the butter and sugar on medium speed of an electric mixer until fluffy and pale brown. Beat in the eggs, one at a time. Reduce the mixer to low and add a third of the flour mixture, then add half the buttermilk-puree hybrid, followed by another third of flour, the rest of the buttermilk-puree and then, you guessed it, the last of the flour.

Divide the mixture evenly amongst 8 lined Texas muffin tins and bake for 30 minutes or until a skewer comes out clean. Let muffins cool for 10 minutes on a wire rack in the pan.

While they are cooling, combine the caster sugar and cinnamon in a small bowl.

One at a time, remove the muffins from the pan and toss in the sugar mixture until coated and place on the wire rack. Repeat until they are done.

Devour.

 

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La Vie en Villa Rosa

Guess Who's Coming to Dinner

As you know, we’ve long been friends with the Vanderpump-Todds. Lisa took us in during the early 00s after we pulled our Halle Berry crash scam and she and Ken were instantly drawn to us. Probably because they felt we needed supervision / help.

When Lisa dropped by for Thanksgiving last year, poor Ken was unable to come as he had to attend a black tie gala with the Gigster. Thankfully Ken wanted to make up for missing out and is dropping down to see us before the festive season.

Ken is such an angel and has always looked after us, making sure we’re dressed appropriately for the weather, bailing us out of jail and giving us jobs at SUR / Villa Blanca whenever we’ve hit financial hardship.

What do you make for such a sweet, sweet man?

Picture source: Unknown.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Kass McChickllen

Main, Party Food, Survivor: Cambodia - Second Chance

Oy vey – why oh why did we have to lose our dear, sweet Chaos Kass?

We’ve been friends with the breakout Cagayan star slash villain turned Second Chances hero since our old law school days. Kass was a shy, retiring type in college so we took her under our wings and became her unwanted life coaches.

While our advice generally resulted in lawsuits against her rather, she remembered we were Survivor super fans when she was cast in Cagayan and re-enlisted our services due to our cut-throat, callous and heavily deranged behaviour where we coached her to third place.

We would have gotten her the win (using a combination of bribes and sexual favours on our part), if it wasn’t for that meddling kid, our (now) friend, Woo.

Kass came into Cambodia with arguably the biggest target on her back but was able to woo (no pun intended) people to her side with her truly kind and loving nature – thankfully she avoided tribal for such a long time that she was able to connect with everyone!

As usual, the merge episode was complete and utter bedlam with alliances shifting and people trying to find their place to secure their path to the final tribal however this season instead of targeting the biggest, physical threats the two smallest women were the targets.

Obviously because they were the two smartest players left. Oh and I’m guessing that has something to do with the fact that Spencer desperately wants to swing with Joe? I don’t usually like Spencer, however I have to admire his exquisite taste in men – and I mean, the thirst is real, so why would anyone target our current bae?

So while Kind/Kumbaya/Kalm Kass made her exit to Ponderosa, she was buoyed by the fact that she was able improve upon her placement from her last season to become the Queen of the Jury, rather than the last loser on the jury. You just know that called for a jubilantly, sorrowful Kass McChickllen.

 

Kass McChicklen_1

 

This is may come as a shock to you, but this recipe is an homage to the famous burger from our friend Bozo the Bush and his Golden Arches … and a pretty good one at that.

Spicy, sweet, lovely and a little bit naughty this is everything our dear Kass brings to the game and more – thankfully we get to enjoy her for the rest of the season, giving Eliza Orlins sass from the loser’s bench. We can dream, right?

While we are dreaming, can we have Third time’s the Charm greenlit yet? You can even just send this cast back out again, I don’t mind!

Enjoy!

 

Kass McChicklen_2

 

Kass McChickllen
Serves: 4

Ingredients
500g chicken mince
1 egg
1 cup water
1 cup plain flour
2 tsp salt
1 tsp onion powder
¼ tsp ground black pepper
⅛ tsp garlic powder
4 sesame seed hamburger buns
iceberg lettuce, chopped
vegetable oil, for “shallow” frying

Sauce
60ml mayonnaise
⅛ tsp onion powder

Method
Place the chicken mince in a large bowl and season generously with salt and pepper. Divide into four patties and place in the fridge to set for at least an hour. While you’re refrigerating things, combine the sauce ingredients and refrigerate until needed.

Beat the egg and stir with the water in a large, shallow bowl and combine the flour, salt, pepper, onion powder and garlic powder in a second bowl.

Grab the patties out of the fridge and coat each with the flour mixture, remove and dredge each filet in the egg mixture, before coating in the flour mix again. Place in a freezer bag and freeze for an hour.

Remove and repeat the flour and dredging process again and leave to rest for about ten minutes.

Heat a generous lug of oil in a large frying pan, I mean crazy generous but not enough to technically consider it shallow frying as you know it scares me. Cook the patties for about 5-6 minutes per side, or until light brown and crispy. As the chicken is frying, toast the buns in a second, smaller frying pan.

To build the burgers, coat each side of the bun with some of the special (but not that … or indeed that, special) sauce, whack a good handful of lettuce on the base of the bun and top with the hot pattie.

Devour and be thankful that Kass is still with us on TV.

 

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Chipotlenny Kravitz Chicken Burritos

Main

Lenny, Lenny, Lenny – oh how we love you Lenny!

While there was no offer of a seamstress position in his entourage, the fact that he just came down to catch up is just the sweetest! Plus, it proves that he is smart enough to realise we would sabotage his clothes for our own malfunction pleasure.

We first connected with Lenny via his then wife Lisa, who we worked with on The Cosby Show which led to Annelie and I being the maid of honour and best man at their ‘87 Vegas wedding.

The friendly chemistry between us and Lenny was immediate and we were instrumental in him securing his first record contract, with Annelie playing the role of his muse while I tried to find a loophole in his marriage to Lisa to further my career as a groupie.

Len has been so busy lately, with first two Hunger Games movies, his tenth album (which we also produced) and his furniture collection, it was so nice to see him take the time to relax and just hang with us.

We wanted something fun, hot, spicy and casual to set the mood of our date, that was also messy so we could see Len without his shirt – obviously that meant our Chipotlenny Kravitz Chicken Burritos were on the menu.

 

Chipotlenny Kravitz Chicken Burritos_1

 

We are Chipotle fiends and as they are sadly not in Australia, we’ve had to play around with the copycat recipes online to find something that works for us. The marinade is hot and smokey, which is beautifully countered by the zing of the guacamole and the freshness of the salsa.

I am not going to lie, this recipe is a lot of work … but Len is totally worth it. Plus, they are messy so it does become clothing optional – enjoy!

 

Chipotlenny Kravitz Chicken Burritos_2

 

Chipotlenny Kravitz Chicken Burritos
Serves: 4-6.

Ingredients
Corn tortillas
Sour Cream
Grated Cheese

Corn Salsa
1 cup sweet corn kernels
2 poblano chillies, finely diced
2 red chillies, finely diced
½ spanish onion, finely diced
⅓ cup coriander, finely chopped
1 tbsp lime juice
Salt and pepper, to taste

Salsa
1 large tomato, roughly diced
10g hot chilli powder
5g hot paprika
2 tbsp coriander
1 tbsp lemon juice
1 tbsp of lime juice
¼ cup red onion, quartered
1 tbsp salt
1 tsp pepper
1 tbsp hot chilli flakes

Guacamole
2 large hass avocados
½ jalapeño pepper, seeded, and diced
¼ of a red onion, finely diced
2 tbsp coriander, finely diced
¼ a lime, juiced
¼ tsp salt

Rice
1 tsp butter
2 tsp coriander, diced
⅔ cup brown rice
1 cup water
½  tsp salt
1 lime, juiced

Chipotle Chicken
200g can chipotle pepper in adobo sauce
1 tsp black pepper
2 tsp cumin powder
2 tbsp fresh oregano, chopped
6 cloves garlic
2 tsp salt
1 red onion, quartered
¼ cup oil (canola/vegetable/olive)
1kg chicken breasts

Method
Corn Salsa
Heat a lug of oil in a large skillet over medium heat, and fry the corn and diced chillies for a few minutes. Remove from the heat and add the other ingredients. Season to taste.

Salsa
Chuck all of the ingredients into a blender or food processor. Blitz. Leave to sit for an hour or two, covered, in the fridge to allow the flavours to develop.

Guacamole
Place all of the ingredients into a medium bowl and mash until smoothed. Season to taste and adjust accordingly. As you would be aware, we love to liquify our insides with hot food so advise leaving in the jalapeño seeds for an extra kick.

Rice
Heat butter in a medium, heavy-bottomed saucepan over low heat. Add the rice and lime juice, and stir for a minute before the adding water and salt. Bring to a rapid, vigorous boil. Once boiling, cover the pan and reduce heat to a simmer leave over low heat until rice is tender and the water is absorbed, about 25 minutes. I’d advise you start checking from 20, but I am highly impatient.

Chipotle Chicken
Place all of the ingredients (other than the chicken) in blender and puree until smooth.

Stab chicken with a metal skewer or fork and cover with the marinade. Place in a large bowl and refrigerate for at least one hour or overnight.

Heat a lug of oil to medium high in a large skillet and fry chicken, a few breasts at a time, for five-ish minutes each side. Remove from the heat and roughly chop into 1cm-ish chunky, shreds. Repeat until the chicken is all done and return to the pan with the remaining marinade and fry for a few minutes.

Serve heaped in wrapped warmed corn tortillas with any combination of elements and sour cream and grated cheese.

Obviously these recipes are based on those served in Chipotle and are a combination of those we’ve sourced online and tweaked over the years. Just, you know, full disclosure.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

American Woah-Man

Guess Who's Coming to Dinner

Our dear friend Lenny Kravitz gave us a call the other day to let us know he would be going our way, we assume because he is looking for a new seamstress and knows that both Annelie and I slay on the Janome.

While we seem perfect for the job, our passion for wardrobe malfunctions, particularly those involving Len’s junk, make it one of his worse ideas. (Especially if he knew that it was my handiwork with the unpicker that lead to him putting the Cockholm in Sweden).

Despite being celibate now, Len oozes sensuality and as such, we always try to get him in the mood by whipping up something hot and spicy. What should we serve?

Picture source: Unknown.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Cherry Deitz Pie

Dessert, Pie, Snack, Survivor: Cambodia - Second Chance, Sweets

OK guys, we have to start by saying this week’s episode was pretty tragic and was an absolutely horrible way for our dear friend Terry Deitz to leave the game.

A game he waited close to ten years to return for.

As you would’ve seen, Probst woke up Deitz with any sane person’s dream line “hey, it’s me Probst” (albeit clothed and not looking for intimacy), to advise Terry that his son was in hospital needing a heart transplant. While the story has a happy ending, in that his son has had a successful transplant and is doing well, the agony that Terry must have been feeling during his journey home was something we knew that even our cooking could not fix.

With that in mind, we got out our time machine and whipped up the pie before the season started and swore Tez to secrecy with the lie that production wanted him well fed and to succeed. Being kind and naive enough to ignore the historical proof of our duplicitous behaviour, he bought it.

We’ve known Terry a long time, having met while he was in the Navy, after Annelie and I decided during a bender that we needed to find ourselves strapping men in uniform. While I took the term ‘in the navy’ too literally for general liking, Terry saw us for the lost kids that we were and helped us become the people we are today.

Just imagine how much worse we could have been.

As Survivor’s Captain America, there was no other option than our Cherry Deitz Pie for his pre-game, retconned boot party. Between the tragic way his Second Chance came to an end and Varner just being amazing, we can expect Third Chance pretty soon, right?

 

Cherry Deitz Pie_1

 

The tartness of the cherry and acid of the lemon work together to make a pie is sharp and sweet all at once. The irony being, you can’t stop at one piece.

Join us tomorrow when we hang with our friend (who became our nemesis and then friend again) and latest boot, Woo – enjoy!

 

Cherry Deitz Pie_2

 

Cherry Deitz Pie
Serves: 8-10.

Ingredients
2 ½ cups plain flour, plus extra for rolling out the dough
1 tsp salt
1 tsp sugar
225g cold unsalted butter, diced
½ cup ice water
1kg cherries, pitted and halved
½ cup raw caster sugar
2 tbsp tapioca flour
2 tbsp fresh lemon juice
1 large egg, beaten
1 tbsp raw sugar

Method
Combine flour, salt, and sugar in a large bowl. Add butter and using your fingers, rub the butter with the flour until it resembles breadcrumbs/wet sand.

Add in half the cold water and combine; you want the dough to be crumbly aka short but to hold together when squeezed. If it is still dry, add water a few tablespoons at a time until it reaches the right consistency.

Split the dough in half and form into roughly 2cm discs. Wrap in cling wrap and refrigerate for about an hour. Preheat oven to 190°C.

On a floured bench, roll out a disc of dough (leave the second one in the fridge) under non-stick paper until about 3mm thick. Carefully place the dough into a 22cm pie dish, fitting into the bottom and sides without stretching the dough. Trim the dough, leaving about a 3cm overhang and place in the fridge while you prepare the filling.

Combine cherries, caster sugar, tapioca flour and lemon juice in a large bowl, stirring to coat the cherries. Remove the dish from the oven and fill with the cherry mixture.

Take the remaining disc of dough out of the fridge and repeat the rolling out process. When done, slice into long, 3cm wide strips. Carefully weave the strips over the filling to form a lattice (like with the Fiona Apple Pie), leaving about a centimetre of overhang at each end. Fold the edge of the pie over the ends of the lattice and crimp with a fork around the edge, discarding any excess pastry.

Brush the top with beaten egg and sprinkle with the raw sugar. Bake for about an hour until the pastry is crisp and golden and the filling is bubbling, reducing the heat until 160°C after about 40 minutes.

Remove from oven and allow to cool for a few hours before devouring.

 

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Bruce Springsteen Roll

Main, Party Food, Snack

There is nothing quite as joyous and beautiful as catching up with your best friend; while it has been about five years since we last saw Brucey, it felt like no time had passed at all!

After meeting Bruce aka Brucey, Steeny, Springo or pal, in school our bond seemed unbreakable, with he and Annelie touring the bar circuit of New Jersey while I did everything in my power to bring down their rivals via torrid affairs.

While I was successful in ruining many a career on the way to Bruce’s success (without Bruce knowing, he enjoyed competition), our relationship hit a rough patch in 1984 when he invited (then) two-bit floozy Courteney Cox (we are friends, now) up on stage during his film-clip for Dancing in the Dark.

As you would expect, I ran straight to the tabloids to punish him for this indiscretion resulting in an eight-year feud and a string of voodoo and/or arson attempts near the Jersey shorelines.

Wanting to make amends after a stint in rehab, as well as the completion of a court-ordered anger management course, I reached out to Bruce and once again became his muse … eventually leading to an Academy Award for the song The Streets of Philadelphia.

We pulled up to the airport to pick-up Bruce to see him standing out front looking all dreamy, like the cover of Born on the USA – I mean, we would have taken him home and fought to the death for him, even if he wasn’t our friend.

I don’t know what it is about reminiscing about school, but it is something that definitely needs liquor, which in turns means you need drinking snacks at the ready – obviously our delicious Bruce Springsteen Rolls made the menu!

 

Bruce Springsteen Roll_1

 

These little snacks pack the right amount of sweetness and spice and are the perfect accompaniment for an afternoon of being serenaded by your close friend over a beer.

Enjoy!

 

Bruce Springsteen Roll_2

 

Bruce Springsteen Roll
Serves: 50.

Ingredients
1 tbsp soy sauce
1 tsp sake
2 tbsp oyster sauce
freshly ground black pepper
1 tsp cornflour
2 tbsp cooking oil, aka anything with a low smoke-point
2 cloves garlic, finely minced
1 tsp grated fresh ginger
3 shallots, finely sliced
2 carrots, grated
½ head of chinese cabbage, shredded
1 red chilli, finely sliced
100g shitake mushrooms, finely sliced
500g chicken mince
50g vermicelli noodles, soaked in water and drained
3 tbsp toasted peanuts, crushed
1 tbsp five spice powder
50 spring roll wrappers, defrosted
extra cooking oil, for brushing

Method
Combine the soy, sake, oyster sauce, pepper and the teaspoon of cornflour in a measuring jug; leave aside.

Heat a large pan over high heat, adding in the oil and swirling when hot. Quickly add the shallots, garlic and ginger and toss for 30 seconds, taking care not to burn them. Stirring well, add in the carrots, cabbage, chilli and mushroom, before reducing the heat to medium-high. Stir fry the vegetables for 2 minutes, or until the carrots have softened.

Remove cooked vegetables to a dish and add the chicken mince to the pan, breaking up the meat as you brown it. When the chicken is done, add the soy liquid, noodles and vegetables to the pan and combine. Remove from heat and allow to cool. When cooled, drain out any liquid.

Preheat oven to 180C and line two baking sheets.

Open the packet of spring roll wrappers, covering with a just damp towel to prevent drying out. Pour some cold water into a glass for brushing.

Place a wrapper out on the bench, add a tablespoon of the mixture in the middle at one end in a cigar shape. Roll wrapper over to cover the filling, fold both sides in and roll the spring roll up (this video has another wrapping technique, if I make no sense). Brush with water and place on baking sheet, covering with another just damp cloth.

Repeat the process until you run out of wrappers or filling.

Once done, remove the cloth, brush all of the rolls with oil and bake for 15-20 minutes, or until golden and crisp.

Devour with your favourite condiment, trying to avoid flinging sriracha all over your kitchen when shaking the bottle. Unless these are for a Halloween party in which case, boom, instant bloodbath decoration!

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Born to dance in the dark

Guess Who's Coming to Dinner

As the year comes to an end, we always put in the effort to catch-up with our closest friends, to reconnect and reminisce on the year that was.

We have known The Boss aka Bruce Springsteen aka Lil Brucey, for over fifty years after meeting at school when we all attended the St. Rose of Lima Catholic school in Freehold Borough.

Being anti-social, the three of us spent all of our time together while Bruce and Annelie worked on their music and I developed my passion for being a groupie. Brucey is in town for our school reunion which, obviously, is just the three of us.

What says people suck but we don’t?

Picture source: Unknown.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Harissa Oleynik

Condiment, Sauce

If there is one person that epitomised the nineties (excluding our friends in West Beverly, obviously) and my brief self-perceived heterosexuality, it is our close friend Larisa Oleynik.

Larisa, the queen of hats and turning herself in to puddles of goop, was the biggest star of the nineties for the after school TV set with her blistering portrayal of Alex Mack and her struggles to rebuild her life after a crippling accident where she was doused by a secret chemical.

Annelie and I were hired by Nickelodeon as scientific advisors on the show and quickly bonded with Larisa as, let’s be honest, no one else on set could match our beautiful, beautiful minds.

Believing myself to be straight, I quickly tried to woo Larisa by getting her a part in our film The Baby-Sitters Club (Annelie and I wrote the script … as well as the book series it was based on) during a break between our seasons – she noticed my searing chemistry with Austin O’Brien, whom we had met on the set of My Girl 2, and helped me come to terms with my penchant for peen.

This in turn led to her casting in 10 Things I Hate About You where I enlisted her help in wooing Andrew Keegan – we were part of Allison Janney’s entourage, after her casting in a role that we campaigned our dear friend Heath to get included, which was based on us.

We have hung out with Larisa in a while, she reached out upon hearing we were trying to scam Andrew Keegan and wanted in on our revenge plot and to have a documented catch-up.

While I discovered Larisa couldn’t light my fire back in the nineties, the Harissa Oleynik that we used to put on everything we ate sure could!

 

Harissa Oleynik_1

 

The North African chilli paste is versatile (like … nevermind, I don’t Keegs and tell); adding a kick to a tajine or *gasp* soup (you know we love heat here), or even just mixed with some natural yoghurt to garnish kofte.

See, versatile. Enjoy!

 

Harissa Oleynik_2

 

Harissa Oleynik
Makes: ½ a cup (ish)

Ingredients
10 large red chillies
3 garlic cloves, peeled
½ lemon, juiced
1 tbsp red wine vinegar
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tbsp olive oil
1 tsp salt

Method
Halve the chillies, discarding the seeds from half and discard.

Place all the ingredients in a small food processor and blitz until a smooth paste forms.

Alternately you can use a mortar and pestle and pound it, hard, until a paste forms … but who can be bothered unless they are working through some anger or trying to woo someone using a naked chef seduction technique.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.

Rebecca De Chicken Mornay

Main, Pasta

As you’ve heard us rant many a time, working with Tom Cruise is the absolute worst but as our friend Ralph (may have) said, “when it is dark enough, you can see the stars,” and boy did we ever when first meeting the delightful Bec!

While she wasn’t a star back then, our friendship shone brightly and filled our lives with so much joy during such a dark time. After successfully working through our feelings thanks to our Survivors of Tom Cruise support group slash tactical revenge cult, Annelie got her first taste of momagering with Bec and lead to her casting in the classic A Trip to Bountiful.

We were briefly able to share the spotlight, attending the Oscars with Bec, partying at the Chateau, before Annelie gave me the opportunity to co-momager Bec, when our addictions got the better of us and she ended up ruined by the forgettable 1987 live action version of Beauty and the Beast.

This led to a brief feud between us and Bec, before she graciously forgave us during a family visit to Promises while we were in rehab. She desperately wanted to help us with our comeback and, thankfully, we were able to get her back on the A-List with a role in The Hand That Rocks the Cradle (I slept with Curtis Hanson while in rehab, I don’t know who he was meant to be visiting).

Bec was in town for the AGM and wanted something comforting and warm, like our beautiful decades-long friendship (that even survived her appearance in American Reunion against our advice) – obviously that meant a giant vat of Rebecca De Chicken Mornay.

 

Rebecca De Chicken Mornay_1

 

While the kitsch, 80s classic is generally made with tuna, we all find that filthy fish disgusting (tuna is to Tom, what the gerbil is to Richard Gere – don’t ask) so opt for chicken instead. Plus, tuna is the chicken of the sea anyway, right?

Enjoy!

 

Rebecca De Chicken Mornay_2

 

Rebecca De Chicken Mornay
Serves: 8.

Ingredients
2 chicken breasts, diced
olive oil
500g macaroni
100g butter
1 cup corn kernels
2 medium carrots, diced small
2 onions, diced
½ cup plain flour
4 cups milk
4 tablespoons Dijon mustard
2 cups grated tasty cheese
salt and pepper, to taste
parmesan, to top
fresh chives, finely sliced

Method
Put a large pot of water on to boil and preheat the oven to 180°C.

While they are coming to temperature heat a large pan over medium heat, add a lug of olive oil and cook the chicken until browned.

Once the water has come to the boil, add the macaroni and cook to packet instructions. Drain.

In a large saucepan over medium heat, melt the butter and saute the corn, carrot and onion, until the carrots are soft. Add the flour and stir until the vegetables are coated.

Add the milk half a cup at a time, stirring after each addition until the sauce starts to thicken, repeating until it is all gone. Cook for a further minute before stirring in the mustard, grated cheese, chicken and pasta, stirring until the cheese has melted. Season to taste.

Place into a large baking tray and top with a scattering of parmesan and bake for 25 minutes or until golden.  Top with snipped chives and devour.

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.