Papadomhnall Gleeson

Side, Snack, Vegetarian

Oh my lordy my dear friend Domhnall Gleeson is just such a damn sweetheart! Despite not really prepared to go from London winter to Brisbane summer, he still ran into my arms and held me for an eternity as we had the most moist, non-sexual hug of all time.

Though obviously I still found it hot.

It is ironic, since I met Dom almost a decade ago on the set of Never Let Me Go. I was visiting Kiz at the time, but given my passion for redheads he caught my eye and while a torrid love affair wasn’t in our future, a beautiful friendship was. Particularly after we spent more time on the set of the final Harry Potter films.

I haven’t seen much of Dom in the last few years due to his hectic filming schedules and his star continuing to rise, so it was such a treat to be able to take some time out from Star Wars – thanks to some casual threats I made to JJ to give him a week off – and reconnect.

While he felt my threats would likely block me from entering the UK slash not make JJ open to casting me as Carrie’s long lost good son slash Adam Driver’s twin, who will defeat Adam Driver. Unless he is the good guy, in which case I will be the villain – All I know is Adam plays her son, ok? – he is open to talking to him to see if he can rewrite the movie and include me.

What a bloody champ? Maybe an Oscar is on the cards for me next year.

Given how much havoc travel can play on the gastrointestinal system, I knew a lighter meal would be the best idea for someone making such a long trip in a short time frame. Which is convenient, because he absolutely adores Papadomhnall Gleeson.

 

 

Obviously this is not my recipe as I like most people am lazy and prefer to buy the dried ones, though I am thrilled to say you should all stop as these are super easy and so much better. Fresh and crunchy, they’re the perfect receptacle for smashing a curry. Or just gorging on as a snack.

Enjoy!

 

 

Papadomhnall Gleeson
Makes: 12.

Ingredients
4 cups lentil flour
1 tsp black pepper
1 tsp ground cumin
½ tsp salt
½ tsp baking powder
¼ cup water
vegetable oil, for fryin’

Method
Preheat oven to 100℃.

Combine the dry ingredients in a bowl, before creating a well in the centre to slowly add the water. Knead until a smooth ball has formed. You want it to hold together without being sticky, so adjust the flour and water as desired.

Divide the dough into 12 balls and roll out between two baking sheets until very thin, like the packet ones. Place on a lined baking sheet and cook until dried out.

When you’re ready to eat, heat a generous lug of oil – about 1-2cm deep, so more than a lug I guess – in a pot and fry until crispy and puffed.

Serve with your favourite curry and devour.

 

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Richard Linkslater

Breakfast, Golden Globe Gold, Golden Globe Gold: Goldy Bird, Main, Snack

Holy hell, can you believe I’ve made it four posts without disappearing from the internet without a word? New year, new me, same old bullshit it seems.

After zigging over to the television side of the globes with Katey yesterday, I decided to zag back to the Motion Picture side of the runsheet – which we kicked off with Ry, remember – for day three of my Golden Globe Gold: Goldy Bird celebrations by having a date with the divine Richard Linklater.

I first met Rich in the ‘90s when I was hired as a paddling consultant on Dazed and Confused – a role I also held on the set of the hit Jerry O’Connell vehicle, Tomcats. While our relationship started off as boss-employee, we fast became friends and I encouraged him to make collaborate with my friend Julie Delpy and the rest, as I do like to say, is history.

Given my gentle nudge lead him down the award circuit path, Rich has always felt that part of his success is due to me – while I obviously think that too, I don’t tell him that given we’re the dearest friends) – and as such, was honoured to be showcased this year.

Since he has all the writing, directing and producing cred, we focused on those races with him backing The Favourite for screenplay – while I believe it is Roma’s to take. We agree that the HFPA will honour Bradley Cooper as Best Director – rather than Actor – Roma will win Best Foreign Film and Spider-Man: Into the Spider-Verse will take Animation, however that is where our consensus ended. He sees A Star is Born sweeping Best Drama while I think Black Panther will surprise, while Blackkklansman deserves it. Rich thinks The Favourite will win Best Comedy or Musical, while I think Vice has it in the bag. While we disagreed more than we agreed, we finished with a hug and sat down to a hearty plate of Richard Linkslater.

 

 

Given my passion for all things sausage, I had always wanted to try my hand at making my own but never had the courage. Until this year, and I couldn’t be happier. Bursting with flavour and melt in your mouth, these little babies – which is a minimally tweaked recipe I found – prove that there really is nothing better than homemade.

Enjoy!

 

 

Richard Linkslater
Serves: 6-8.

Ingredients
2.5kg boneless pork butt
¼ cup sage, roughly chopped
5 tsp thyme, roughly chopped
2 tbsp sea salt
1 tbsp chilli flakes
2 tsp freshly ground white pepper
2 tsp freshly ground black pepper
5 garlic cloves, minced
1 tbsp ginger, minced
1 tsp freshly grated nutmeg
ice water
4.5m natural sheep casings, soaked and thoroughly rinsed

Method
Cut the pork into 1/2 inch chunks and freeze them for about 45 minutes to get them to a temperature 0°C. Chill a large bowl of the stand mixer during this time.

Grind the pork using a 6mm die directly into the bowl, and then put it through a second time.

Combine the mince with the herbs and spices and mix using the paddle attachment of the stand mixer for five minutes or so, or until you pull a clump of meat apart and threads appear as you pull them. You may need to had a tablespoon or two of ice cold water, though use your judgement.

Chill the mixture in the fridge while you set up the sausage stuffer and thread the casings on the end. Place the chilled mixture in the stuffer and fill the casings to avoid an air gaps forming, but making sure not to overstuff them. Twist the sausages into links and prick any air bubbles with the end of a sharp knife.

You can then either cook the sausages in a frying pan – that is scorching and then immediately reduced to the lowest heat – until browned through, poach in lightly salted water or bake in the oven.

Then devour.

 

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