Red Tim Curry

Main, Poultry

I don’t know how to truly describe my friendship with the divine Tim Curry, other than to say we just have, well, IT. We get each other, we love each other and he truly is one of the most dearest friends I am lucky to have.

We first connected in the ‘70s when I was trying to make a name for myself on the West End stage. While I made a name for myself in the back-alleys and in casting, I could never compete with the talent of Tim.

While this is the point I would usually vow to destroy his life, he made me laff and I could never bring myself to bring him down. So instead, I did what I do third best and vowed to make him a star.

I marched him in to casting for Rocky Horror, he snagged Frank N. Furter, he parlayed that onto the film roll, the film was followed by ClueFern Gully and Home Alone 2 – opposite my dear friend Cath O’Hara. By the time he was up for the egregiously Oscar-snubbed Muppet Treasure Island, I knew I had succeeded in my goal.

Tim and I haven’t had the pleasure of catching up as often following his stroke in 2012, so it was such an absolute treat to welcome him down-under and reconnect. We laughed, we cried, we gossiped – Trump was a dick on the Home Alone 2 set, obvi – and most importantly, we demolished a big ol’ Red Tim Curry.

 

 

While I feel like we’re in a bit of an oversupply of curries this week, when they taste this good, I won’t complain. Hot and spicy, rich and creamy with a punch of all the best Thai flavours, there is no better way to see out the week.

Enjoy!

 

 

Red Tim Curry
Serves: 4-6.

Ingredients
vegetable oil
1 tbsp minced ginger
4 garlic cloves, minced
⅓ cup red curry paste
800ml coconut milk
600g chicken thighs, cut into a large dice
4 kaffir lime leaves
2 tbsp fish sauce
2 tsp muscovado sugar
small handful Thai basil
small handful coriander, plus extra to serve
1 red chilli, thinly sliced
rice, to serve

Method
Heat a lug of oil over medium heat and cook the ginger and garlic for a couple of minutes, or until fragrant. Add the curry paste and cook for a minute before slowly stirring through the coconut milk. Bring to the boil, reduce to a simmer and carefully add the chicken and lime leaves. Cover and cook simmering for half an hour, or until cooked through.

Add the fish sauce and muscovado sugar and bring back to the boil and cook for a couple of minutes. Remove from heat, stir through the Thai basil, coriander and chilli.

Serve immediately on a bed of rice, with a sprinkling of coriander. Then, obviously, devour.

 

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Shiver with antici …

Guess Who's Coming to Dinner

It’s astounding, time is fleeting and let me tell you, this week … madness is taking its toll. But listen closely, not for very much longer because my boy Tim Curry is dropping by to help me keep control.

You know, I remember doing the time warp, way back when, drinking those moments when the blackness would hit me. And the void would be calling. And well, Tim was the only thing that kept me going to do the time warp again.

So I called, and he couldn’t resist me begging to do the time warp again!

What says it’s just a jump to the left, and then a step to the right, with your hands on your hips and you bring your knees in tight … but it’s the pelvic thrust that really drives you insane?

Let’s do the time warp again!

Image source: Still from Rocky Horror Picture Show.

 

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Vanilla Ice Cream

Dessert, Snack, Sweets

Seriously, Vanilla Ice would have to be one of the most sweetest people that I am blessed to call my friend!

I’ve been trying to get him to appear on this anthropological endeavour for years and he has always been reticent – I assume wanting to avoid using my fame to shine a light on him – however this call, he felt there was something in my voice that said I needed him.

While that was likely just my weakened state from a bout of Commonwealth Games fever and the related fluid loss from flooding my basement watching the likes of Mitch Larkin, Evan O’Hanlon … who am I kidding, literally every male bouncing in lycra or fresh from the pool.

Anyway, waaaaay off topic – but I’d always advise googling the men’s 100m track sprint or literally any athlete – Vanille heard the lethargy in my voice and got on the next plane to see if I was ok / there was anything he could do to help.

But of course he did, because we’re the best of friends. We first met in January of ‘87 when he got caught up in scuffle of my causing outside of City Lights in Dallas. Said scuffle led to him being stabbed five times, which led to me feeling hella guilty – always follow the Lannister motto and pay your debts – which in turn led to me nursing him back to health.

While that time together went on to inspire Misery – you shady bitch Stephy King – our friendship has never faltered. Though considering I ghost wrote Ice Ice Baby as an apology, how could it?

Van and I haven’t had the chance to see much of each other after his appearance on Dancing with the Stars in 2016. I had pushed him to do the show based on how much Mischa Barton loved her stint on the season before – as did Jodie Sweetin, obvi … but Mish LOVED it – so I was so glad to hear he adored his time on the show.

We then spent the rest of our time laughing, talking about ways to get me co-headlining the I Love the ‘90s tour like I should be … and smashing a big bowl of Vanilla Ice Cream each.

 

 

While it should come as no shock that I whip this up for him on the reg, it doesn’t take away from our delicious this number is. Velvety smooth and packing a (not milli) vanilli punch, it is near perfect.

Enjoy!

 

 

Vanilla Ice Cream
Serves: 1-6.

Ingredients
600ml double cream
375g condensed milk
3 tbsp vanilla extract

Method
Combine the double cream, condensed milk and vanilla extract in the bowl of a stand mixer, and whisk on low until soft peaks form.

Remove from the mixer, transfer to a container and freeze overnight.

The next day, remove it from the freezer and devour.

 

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Nice nice baby

Guess Who's Coming to Dinner

Yo, you know how this patch of cyberspace is about me saying to VIPs, let’s kick it? Well, my nice nice baby. Vanilla Ice ice baby is finally joining the ranks.

I called him over the weekend and was all like, stop. Let’s collaborate, no listen. Ice come back over for my brand new invention. It is something that will grab a hold of you tightly … so just fly over like a harpoon daily and nightly.

Will I ever stop?

Yo, hell no. So turn off the lights, drive to LAX and fly till the Hills are but a glow.

I promise, our date will be to the extreme, and I’ll let you rock a mic like a vandal and light up the stage with this wax chump candle, as you say.

Image 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 and Tumblr.

Alan Pastarkin

14th Annual Easter Meggstravaganza, Pasta

After kicking things off with Megs, a drop-in from the delightful Shirley Bassey and catching up with Gabourey Sidibe yesterday, I’m thrilled to arrive at my favourite day of the Meggstravaganza – seeing a shockingly still living legend. And no tea no shade … but there is no one more worthy of the honour than my dear Alan Arkin.

While we didn’t meet until relatively late in his career, we’ve grown to become the best of friends. Making it so exciting every time I realise he isn’t close to death.

I first met Al on the set of Edward Scissorhands through my gal-pal Winona, but we didn’t solidify our relationship until the best-friend party that became Glengarry Glen Ross with Jack, Al Pac and Alec Baldy. After that, I was hooked and I made it my duty to become his muse.

My crowning achievement, obviously, was convincing him to join Little Miss Sunshine and finally snagging him an Oscar.

He was thrilled to drop by and see me again, particularly when it came with a side order of helping a fellow thespian make a good comeback. I ran straight into his arms as soon as I saw him at the arrivals gate and don’t think I let go until it was time to pop on our Meggstravaganza robes and make some Alan Pastarkin.

 

 

Making pasta at home is probably the easiest thing you’ve been too terrified to try. And let me promise you, it is so worth the effort. Which is minimal. Light, delicate and fresh – it is perfect for any and all occasions.

Enjoy!

 

 

Alan Pastarkin
Serves: 1-.

Ingredients
400g 00 flour, plus extra for dusting
4 eggs
salt, to taste
*So yeah, basically to make pasta 1 egg to 100g of flour, ok?

Method
Chuck the flour and eggs into a food processor with a pinch of salt, and blitz until a dough forms. Transfer to a floured surface and knead for a couple of minutes, or until smooth and elastic. Form into a disc, wrap with cling and leave to rest for an hour. Oh, at room temp, FYI.

When you’re ready, cut the dough into four and working one at a time, feed it through a pasta roller, working from the thickest to thinnest, dusting with flour as you go. Fold in half and the half again, then feed through the shortest end at the widest setting and work to your desired thickness.

Once it is at your desired consistency, cut to shape – if required – and cook immediately. Or devour raw like us. Though don’t, because of food poisoning.

 

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Jack Falafelee

Main, Snack, Street Food, Vegetarian

While I haven’t known Jack for very long, as soon as I met him on the set of How to Get Away with Murder, I knew I had made a friend for life. You see, I was visiting my holy trinity of friends – not to be confused with Trinity Taylor nor BenDeLaChristViola, Alfie and Liza, but saw what Jack brought to the role of Connor and let’s just say, I was hooked.

And not just because he is beautiful.

Though obviously I was all over him like white on rice – “Jack, you’re so talented. We should rehearse that season 1 printer room sex scene, to make sure you fully get the nuances” – our relationship has remained mostly platonic. Despite my best efforts.

That being said, it is probably for the best because what has developed is a lovely bromance and – I hate myself for even typing this – I’m glad we haven’t marred that with a brief fling.

Jack was so excited to arrive down-under and kick-off his hiatus with me, his dearest friend.

Try as I might, he wasn’t able to share any intel on the potential fifth season, though was living for my idea about Coliver becoming Coliverjamin. I mean, swoon. Anyway, we lay out the potential plotline, laughed, cried etc. etc. the usual, which made us positively famished. Which made my Jack Falafelee a sight for the sorest of eyes.

 

 

Now I know you were probably expecting a big piece of meat, or at the very least some glorious cakes, but Jack is hella fit and focused on his triathloning – which I am sure is the correct term – so I went with a protein rich and healthy falafel. Plus – when they taste this good, even I can’t get enough. Like Jack.

Enjoy!

 

 

Jack Falafelee
Serves: 4.

Ingredients
800g canned chickpeas, drained, rinsed
1 onion, chopped
5 garlic cloves
1 tsp ground coriander seeds
1 tsp cumin
1 tsp chilli
¼ tsp cinnamon
small handful of parsley
½ cup flour
1 egg
salt and pepper, to taste
olive oil spray

Method
Preheat oven to 180°C.

Chuck the chickpeas, onion, garlic, coriander, cumin, chilli, cinnamon, parsley, flour, egg and a good whack of salt and pepper in a food processor. Blitz until smooth.

Using wet hands, shape the mixture into 8 patties and place on a lined baking sheet. Spray with olive oil spray and cook for ten-fifteen minutes before flipping and cooking for another ten minutes, or until golden and brown.

Devour immediately with salad, Michael Flatley Bread, lemon and natural yoghurt.

 

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How to get away with murdering my, well …

Guess Who's Coming to Dinner

Lions, tigers, the boots of oldies and the robbing of a queen – oh my! The last week has been rough, TBH.

I mean, I turned 31 – to quote Thorgy, Aww. Jesus. Gross. – and then witnessed the oldest people on ANTM and Survivor exit their games. Then Ru added a jury, no doubt inspired by Probsty, leading to the robbery of Shangie … but then I love Trixie, and it got me feeling all confused.

One thing I wasn’t confused about, is my passionate love for the divine Jack Falahee.

What says, why don’t you celebrate your break by putting your hiat, in my us?

Image source: ABC / Shondaland.

 

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 and Tumblr.

Engelbert Hummingbirdinck Cake

Baking, Cake, Dessert, Snack, Sweets

After the debacle of catching up with my frenemy, the worst winner of Drag Race and – my honest opinion only – all around garbage person Tyra Sanchez, it was so nice to spend time with my kind friend Engelbert Humperdinck.

Kind, warm, funny, charming and best of all, kind and open with his fans … friend.

Unlike Tyra.

Anyway, I first met the Dinck and his – well, you know – back in the ‘60s when he was still getting his career off the ground. My dear friend Tom Jones’ manager was his former roommate and one night while we were out partying, we decided his name was holding him back. Ten minutes later Engelbert was born and Arnold was no more.

With that, I earned his complete and unequivocal trust, shaping his career ever since. Well until yesterday, when he tragically declined my offer to coach him to another Eurovision berth. Which no doubt would have been more successful.

While I was upset he didn’t trust me, I respect his wishes like a friend – unlike say, Tyra would – and we instead focused on reconnecting and havin’ a laff. Though that is kind of the go to reaction to splitting an Engelbert Hummingbirdinck Cake between two best friends.

 

 

Moist, sweet and perfectly spiced, hummingbird cake is like a carrot cake on crack. In all the right ways. Add in some cream cheese icing and my shorts are creamed, culinarily speaking obvi.

Enjoy!

 

 

Engelbert Hummingbirdinck Cake
Serves: 12.

Ingredients
1 ½ cups flour
1 tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
pinch of nutmeg
1 cup, muscovado sugar
½ cup desiccated coconut
½ cup walnuts, roughly chopped, plus extra to garnish
2 ripe bananas, mashed
450g crushed pineapple (in juice), drained with juice reserved
2 eggs, lightly whisked
¾ cup sunflower oil, plus extra to grease
250g cream cheese, at room temperature
3 cups icing sugar mixture

Method
Preheat oven to 160°C and grease 2 x 25cm cake tins.

Sift together the flour, baking powder and soda, and spices in a large bowl. Fold through the muscovado sugar, coconut and walnuts. In another bowl, combine the banana, pineapple, eggs, oil and ⅓ of the pineapple juice. While stirring pour the wet ingredients into the dry, and continue to fold until just combined.

Divide the mixture between the lined tins, transfer to the oven and bake for 40 minutes, checking after half an hour. You want it golden brown on the outside and an inserted skewer to just come out clean. Allow to cool for five minutes before transferring to a wire rack to cool completely.

While the cakes are cooling, beat the cream cheese and icing sugar until it is light, fluffy and just combined. Don’t overbeat as the icing will become too soft.

To assemble, smear a third of the icing on top of one of the cakes. Top with the second cake, and smear the rest of the icing on top and around the edges. Press the remaining walnuts into the icing and transfer to the fridge to set for an hour or so, removing ten minutes before serving … and devouring.

 

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The Last Waltz

Guess Who's Coming to Dinner

If there are two things I love in the world, they are old people and Eurovision. And thankfully my dear friend Engelbert Humperdinck is hella old and was a contestant in the greatest song competition in the universe.

I mean, sure, he bombed pretty horrifically in the final but against all odds, I stuck by him and vowed to rehab his career.

What says, I think you’re almost ready for a second go at the crown? Almost.

Image 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 and Tumblr.