Brandy Jason Alexander

12 days of Festivus for the rest of us, Drink

While Seinfeld, as the name clearly suggests, is all about my friend Jerry Seinfeld, the great, wondrous holiday that is Festivus is all about the Costanzas. While yes, Frank was the creator of the blessed holiday – how many ways will I describe the holiday in the next 12 days? – I feel it is most appropriate to kick this celebration of with the delightful holiday Jason Alexander.

Jase is one of my oldest friends after meeting in ‘81 on the set of the hit TV movie Senior Trip. Annelie and I were part of Mickey Rooney’s entourage at the time but were both so moved by Jase’s performance in the bit-part – no small parts, just small actors etc. – that we vowed to make him an absolute star.

I think we can all agree that despite our questionable pasts, rehab and priz stints and aggressive feuds, the way we moulded Jason’s career truly is our opus.

Given how busy I’ve been since starting this anthropological study, I’ve barely had time to catch-up with my celebrity friends unless they’re keen to document it. And while Jason was always down for the career boost I offer, I wanted our date to be truly special.

And there is nothing more special than Festivus.

As soon as Jase arrived we were laughing like he’d snapped my fingers in a jewellery box – which coincidentally was inspired by us mucking around when he gave me some thank you jewels for the one-two punch of Seinfeld and Pretty Woman – catching-up on what he’s been up to lately and making a toast to our friendship slash the season, in the form of my Brandy Jason Alexander.

 

 

Now I know the great Ron Burgundy says milk is a bad choice in the heat and Brisbane is balls hot, but add some festive spice and a nip of brandy and you really can’t go past it. Trust me.

And that’s not a threat … but it’s also not not a threat.

Enjoy!

 

 

Brandy Jason Alexander
Serves: 1.

Ingredients
30ml brandy
30ml crème de cacao
30ml heavy cream
pinch of freshly grated nutmeg and cinnamon

Method
Shake the liquid in a cocktail shaker with ice, and pour into a chilled glass.

Garnish with nutmeg and cinnamon.

Down.

 

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Karl Stroganovic

Main, Pasta

While he didn’t explicitly say it, my boy Karl desperately needed a cuddle and a catch-up to pick him up and get him through the final few weeks of the year. Given the stress he’s been under, he hasn’t been the breakfast mainstay that we’ve come to know and love this last year, and I am heartbroken to admit, that that has really gotten him down.

“Ben, my dearest best Ben-friend after Fordo. I just feel like I’ve let my Today family, and everyone, down.”

Gaaaahhhh, how heartbreaking is that?

I held him close and told him that everything would be ok and the public would soon be distracted by another shiny scandal … and that he is beautiful, looks like a model, like Linda Evangelista. Look at that smile etc. While he was confused about that little outburst before I explained that Stan, part of the Nine stable, is Australia’s RPDR champion, he held me for a few moments, soaking in the unconditional love of his dear friend. And surprisingly, that soaking is figuratively. For once.

I’ve known Karl for years, after meeting in the Nine News Brisbane newsroom in the early ‘00s. While the fact we both had the generic appearance of a young Ray Martin pitted us as competition, our sense(s?) of humour brought us together. We’ve been friends ever since and I’ve proudly celebrated his achievements after all these years.

After working through the darker parts of our years – did I ever tell you about the time someone tried to act offended that I didn’t want to attend a work lunch when I hate crowds/people? – we got to work bringing joy back to our lives. And there is nothing more joyful than my Karl Stroganovic.

 

 

At the risk of sounding like a broken record, I used to have some serious hang-ups about strog due to my mother. While she always tries her best, particularly in the kitchen, ‘90s Tweed Heads was not good for beef strips, nor did she help the sitch with strog. My dear, sweet grandmother used to tell her that me regurgitating the meat was ok because I was masticating the goodness from it, but I wish she just suggested cooking the meat in a manner that made it tender. Like this.

After submerging the beef in the sweet, sweet stroganoff sauce, the meat starts to melt away and make me wish the culinary memories of the ‘90s ent with it. Delicate, tender and oh-so-comforting, this is the perfect dish to get you excited for 2017’s end.

Enjoy!

 

 

Karl Stroganovic
Serves: 6.

Ingredients
75g butter
2 onions, diced
3 cloves garlic
250g white mushrooms, finely sliced
2 tbsp tomato paste
2 tsp Dijon mustard
1 tsp smoked sweet paprika
½ cup beef stock
⅔ cup brandy
1 tbsp Worcestershire sauce
500g beef fillet, cut into strips
salt and pepper, to taste
1 cup sour cream
small handful parsley, finely chopped

Method
Melt half the butter in a large skillet over medium heat until nice and foamy before adding the onion and garlic, and cooking for three minutes, or until soft. Add the mushrooms and cook for a couple of extra minutes. Add the paste, mustard and paprika and cook for a further minute, before stirring through the stock, brandy and Worcestershire sauce. Bring to the boil and simmer for about five minutes.

Add the beef strips to the bubbling sauce, reduce heat to low and simmer for about ten minutes, or until the meat is cooked through. Season, add the sour cream and stir to combine.

Remove from the heat, stir through the parsley and serve on a bed of buttered pasta. Then devour, obvi.

 

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Shannongria Purser

Drink, Stranger Feasts

There is no better way to kick off our Stranger Things party than by catching up with my dear friend, protege and newly minted Emmy nominee Shannon Purser. I mean, I may as well get justice for Barb straight up, right?

I was working as a casting agent on the request of the Duffer Brothers and Winona when I was blown away by her majestic audition for the now iconic role of Barb. Her talent was raw and she had such a kind, kind soul that I knew she needed a friend that could finesse the unshaped talent and aggressively protect her.

While we’ve only been friends for the past two years, our bond is unbreakable. I mean, I even forgave her after she refused to withdraw from Emmy contention when I grew worried justice for Barb would cost Alexis Bledel her rightful Emmy. I mean, It probably didn’t hurt that she still won?

She ran to my arms at the airport, so excited to be visiting me in Brisbane – lol, jokes on her – and to fill me in on all her upcoming projects. While I was crestfallen that she could swing me a role as Kevin’s lover on Riverdale, I was thrilled that she did me proud with Melissa on the upcoming Life of the Party . So again, all was forgiven.

Despite, tragically, not being found as safe – slash alive – as Will, I knew that Shan needed to be front and centre for our Stranger Things celebrations to toast to her ongoing success … and, obviously, for justice.

And there is nothing more toast worthy, or just, than a big ol’ pitcher of Shannongria Purser.

 

 

Sure, Shan is technically only 20 but given our legal drinking age is 18, I thought it was ok to let her enjoy a libation that wasn’t non-alcoholic. And enjoy she did. The depth of the red works perfectly with the tang of the citrus and blueberries to create a scarily good drink.

Enjoy!

 

 

Shannongria Purser
Serves: 2, no judgement.

Ingredients
¼ cup muscovado sugar
2 bottles red, I prefer Cabernet Sauvignon
¼ cup brandy
1 cup soda water, chilled
2 oranges, thinly sliced
1 lime, thinly sliced
½ cup frozen blueberries, still thawing

Method
Place the sugar in a small saucepan with a cup of sugar and bring to the boil. Remove from the heat and allow to cool for about half an hour.

Once cooled, combine everything in a jug. Stir, pour and down.

 

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Steak Diane Keaton

A decade of saying so, Main

Some would say that Because I Said So is a tragic fall from grace for my dear Academy Award winning friend Diane Keaton. To them I say – and you should probably know where this is going as we’ve hit day three of our decade of saying so celebrations – fuck you.

Saying Because I Said So is a terrible movie or a fall from grace is nothing more than an alternate fact and frankly, fake news. To be honest, it should have won a million, million and a half Oscars.

Anyway, Di jumped at the chance to drop by and hang out – she was chomping at the bit to be included in my last two Oscar Gold celebrations – to celebrate her underrated gem.

I first met Di in the early ‘70s while working on The Godfather – as you know, I’m very close with the Coppola-Cage-Schwartzman Dynasty. I mistakenly thought that  it was a documentary – let’s put it down to the chilling performance rather than casual racism –  and was drawn to Di as she appeared to be the least likely to kill me.

What ensued is a beautiful friendship that has lasted ever since, with only one hiccup – she broke the girl code and played Keanu’s love interest. Thankfully she is so delightful and kind that  she grovelled adequately enough to nip our feud in the bud at seven days, four hours and thirteen minutes.

Like me, Di is a big fan of Because I Said So and her work in it. As such, we spoke at length discussing why the media was so against the clear classic and how to bring about its renaissance a decade on.

So yeah, deep conversation with a lot of work, meaning we earnt every piece of our Steak Diane Keaton.

 

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Despite what you may think, I’m not a huge meat eater. I mean sure, I love me some meat, but I never really got into the culinary equivalent until I had my wisdom teeth removed. After ten days of not eating anything but yoghurt, any chicken loving, white-man-diet enjoying would turn to a steak.

Particularly if is drowned in some delicious diane sauce – enjoy!

 

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Steak Diane Keaton
Serves: 4.

Ingredients
olive oil
4 shallots, trimmed and sliced
150g button mushrooms, sliced
1 tbsp salted butter
3 garlic cloves, peeled and crushed
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
⅓ cup brandy
1 cup double cream
handful of flat-leaf parsley, roughly chopped
4 sirloin steaks, excess fat removed, size depending on your appetite

Method
Heat a lug of olive oil in a medium skillet and cook the shallots for a minute before adding the mushrooms, butter and garlic and cook for a minute. Stir through the Worcestershire and mustard for a couple of minutes before adding the brandy. Turn up the heat, bring to the boil, then reduce the heat, stir through the cream and simmer for a couple of minutes, or until reduced. Remove from the heat and stir through the parsley.

Season the steaks on both sides and heat a lug of olive oil in a large skillet over medium heat. Sear the steaks on both sides for about three minutes, more or less depending on how you like steak. Just make sure to only flip it once. Remove from the pan to rest for a minute or two before serving, drowned in sauce with some *spoiler alert*.

 

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Brandy Custard

Condiment, Dip, Party Food, Sauce, Side, Snack, Sweets

Guys *spoiler alert* this is the last regular, non-Survivor, non-festive-spectacular recipe of the year. Can you believe it?

Now before you start applauding and rioting on the Facebook – which if you ask my mother-in-law’s man-friend is the internet – begging for us to be banned from the internet in 2017, just enjoy these last few moments for the year and I’ll let you have a few weeks off before I terrorise your eyes for another year.

Please – I’m just a poor, old, flailing millennial and I need this outlet. Where is Probst to comment on my generation, when I need him?

Anyway – I’ve gotten sufficiently off track … but I feel such a beautiful and talented soul like my dear friend Brandy Norwood is deserving of some long winded preamble, as terrible as said preamble is.

I first met Brandy in the early ‘90s when I hired her as a backing vocalist for my defunct girl group Gurlfriend. It is defunct because the hit Australian girl group Girlfriend sued me for being a blatant rip off.

Which it wasn’t.

I had promised Brands fame and fortune if she took up the role, so to make it up to her I secured her the lead role in Moesha.

Despite a brief falling out after she won a Grammy in ‘99 for That Boy is Mine, which i wrote but was sadly stricken from the credits, we reconnected on the set of Brie Larson’s defunct sitcom Raising Dad in 2002.

Fun fact: to punish her for making me miss out on a Grammy, I went back in time and forced her to star in I Still Know so that I could watch her be survived by JLH. How do you deal, Brands?

While yes, sending her back to star in that trainwreck was cruel, Brandy took it all in her stride and we’ve remained close ever since. She is, no lie, a damn saint.

So I had completely forgotten that you can’t have an Eve Plumb Pudding without a generous helping of Brandy Custard. Thankfully Brandy had a clear schedule – I mean empty, bupkis, zippo – and was able to jump straight on the plane to whip some up with me to help devour the leftovers.

 

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Full disclosure and likely not shocking anyone, I used to be the proud owner of an irrational fear of brandy custard. As far as I’m concerned though, anyone that has suffered through the cartoned crap should.

Brands finally wore me down and convinced me to whip her up a batch and now I have a passionate love for the boozy, velvety delight – enjoy!

 

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Brandy Custard
Serves: 8.

Ingredients
6 egg yolks
⅓ cup raw caster sugar
2 tbsp cornflour
⅔ cup milk
3 cups double cream
¼ cup brandy
1 tsp vanilla bean paste

Method
Combine the yolks and sugar in  one bowl and the cornflour and milk in another.

Heat the cream in a saucepan over low heat and slowly whisk in the egg and cornflour mixtures, followed by the brandy and vanilla bean. Continue whisking for a couple of minutes, or until thick and glorious. Serve warm with Eve Plumb Pudding.

 

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Eve Plumb Pudding

Baking, Cake, Dessert, Snack, Sweets

Oh my goodness – I didn’t realise losing Florence Henderson would be this hard.

As one of my first loves, I always knew my heart would break but given we were never able to launch a spin-off of her Retirement Living cooking show – which would have looked suspiciously like Martha & Snoop’s Potluck Dinner Party – I’m distraught that I couldn’t help add a final jewel in the crown of her TV legacy.

But alas, this isn’t all about our dearly departed Florence …  and that is in no small part, thanks to the beautiful, caring support of my dear friend Eve Plumb, who helped me work through my grief.

As you know, Annelie and I connected with The Bradys via Mo and were cast as the worse versions of cousin Oliver. While we were wiped from the show’s history, we remained close with the kids – particularly Evie.

Like her character on the Bunch – oh, have I never mentioned we all called it the Bunch on set? ‘Cause we did – Eves was always the most down to earth (albeit a little jealous) member of the cast, and she took me under her wing and tried to help me through my multiple addictions and countless scandals throughout the years.

Fun fact: I am the one who got her into painting … which I took up when in rehab with my gal pal, Caz Fish.

I hadn’t seen Evie since her appearance in the Emmy Award winning production Grease: Live and was looking forward to toasting to her success and was on the phone to her when we heard about dear Flo’s passing.

It completely knocked me, I broke down and Evie knew that she was the only one that would be able to help me snap out of it – we actually inspired that scene in Moonstruck – and process my grief.

Of course, Eves was right about helping me, though making and devouring my Eve Plumb Pudding – as you probably guessed on Monday – should also take some of the credit, given its proven therapeutic benefits when it comes to helping process grief. In addition to being delicious.

(Talking about our sodden appearance on Sally Jessy also lifted our spirits, obviously … but that isn’t necessary to this story).

 

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I used to make this pud on set – which is pieced together from my grandmother’s handwritten par-recipe – every year to celebrate filming the last episode before our break and it was everything you want from Christmas and more – fruity, rich and ready to stuff you up … it sounds like everything I want in a man.

Enjoy!

 

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Eve Plumb Pudding
Serves: 2 mourners.

Ingredients
400g raisins
300g currants
150g sultanas
100g prunes, roughly chopped
100g dates, roughly chopped
250ml spiced rum
250g butter, at room temperature, plus extra to grease
1 cup muscovado sugar
1 tsp vanilla essence
4 eggs
2 ½ cups flour
2 tsp baking powder
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp nutmeg
¼ tsp ground cloves
Brandy custard, to serve

Method
This takes some planning ahead, ok? So I apologise, but place the fruit in a large bowl with the rum and leave to steep overnight to a day – the longer the better, you want that fruit completely written off.

Grease a two litre capacity pudding basin with extra, soft butter and line the base with a circle of non-stick paper. Leave aside.

In a stand mixer, cream the butter and sugar together until pale, fluffy and creamy. Add vanilla and each egg, one at a time, beating well after each addition.

Combine all the dry ingredients in a bowl and fold through the pulsating-ly fluffy egg, butter and sugar mix. Fold through the boozed up fruits and pour the batter into the prepared pudding basin.

Now for the fun – lol – place an upturned saucer – or something low and heatproof that fits – in the base of a large saucepan. Half fill the pot with kettle-boiled water and simmer over low heat.

While that is getting bubbly, cut a large square of non-stick paper and an equally sized square of foil. Fold them together, pleating at the middle to secure and place over the lid of the basin, foil side up. Press it down tightly and secure with kitchen twine like a poorly wrapped christmas present.

Lower the basin until the non-chalantly bubbling water – adding more if the tide is not high. Cover the pot as securely as possible and steam for 4 hours, or until an inserted skewer comes out clean. Check on the pot throughout cooking and top with more boiling water as required – use your judgement.

Remove from the basin, allow to rest for about half an hour and turn out.

Top with warmed brandy custard … which reminds me, I need to make a call.

Obviously you can devour while I’m on the phone – maybe check back over the weekend?

 

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+.

Zendgria

Drink

As you know – well should, I’m sure I’ve mentioned it … I got Susan Lucci inducted too – I am a Disney Legend and as part of that honour, I am required to mentor young Disney stars.

I don’t if that is a blanket rule for the legends but Walt asked me on his deathbed, so I kind of feel obliged.

After releasing dear Miley Cyrus into the wild, I was lost trying to find a replacement until Zendaya came along. As soon as I laid eyes on Z, I knew she would become my new mentee as she is the only person that possessed even half of my talent.

That isn’t a dig, it’s just that I’m amazing.

Anyway my tutelage has led to Z’s career blossoming from Disney starlet, to DWTS runner-up and more importantly a starring role in the upcoming Spider-Man movie.

While I would normally relish the opportunity to destroy someone reaching my dream – Spider-Man can shoot his web on me any day – Z is just such a sweet girl, that it makes me happy to see her succeed.

Plus, she owes 99% of it to me.

Like there is a rule to not wear white after Labour Day, I have a rule to not be sober after Halloween. Now before you get all grumpy, yes Zendaya is under 21 but she was visiting Australia so she can participate in my post-Halloween drinkstravaganza.

Particularly when it doubled as a meeting to finalise the signature cocktail for her 21st next year which we decided will be a Zendgria.

 

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We wanted something that adequately highlighted the fruity influence I’ve had on her life but also had a depth and a richness, like her many talents.

Our decision really was a no brainer – enjoy!

 

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Zendgria
Serves: 6. Lol – nope, 1.

Ingredients
2 apples
2 oranges
1 lemon
750ml red wine aka a bottle
½ cup brandy
¼ cup cointreau
1 tbsp raw caster sugar
1 tsp cinnamon
2 cups soda water, chilled

Method
Core and dice the apples, and add them to a large pitcher.

Slice the oranges and lemon, and add them to the pitcher.

Pour the wine, brandy and cointreau into the pitcher, sprinkle in the caster sugar and cinnamon. Stir, cover and refrigerate for a couple of hours, preferably overnight.

When you’re ready to serve, add soda water, give and quick stir and down. Greedily.

 

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Crepe Susan Lucci

Dessert, Snack, Sweets

Say what you want about Susan Lucci – and fuck knows I do – she is one of the brightest, kindest and most generous people I’ve ever been lucky enough to call my friend.

Whether it is taking my acidic barbs like a champ, losing DWTS or more importantly losing the Emmy year, after year, after year, after year, after year, after year, after year, after year, after year, after year, after year, after year, after year, after year, after year, after year, after year, after year – break to win – after year, after year, Suze accepts it all and laughs it off knowing that she is a wonder.

I first met Suze in the 70s when I was hired as a soap-fight consultant on All My Children, the success of which led to me being hired by Az in the 80s when Dynasty started. Despite only working together briefly, Suze and I became fast friends and I was always first on hand after her Emmys losses to provide her with love and comfort in the form of cripplingly aggressive humour.

So Rami & I were getting ready to leave Kit’s house, and I L.A. when I gave Suze a buzz to see if she wanted to catch-up. Chuckling, she agreed – knowing the roast she was about to ensue.

“Suze – I just dropped Rami off after we celebrated his Emmy win. Can you believe winning an Emmy on the first go … let alone a Primetime one?!”

“Sarah Paulson broke her streak – she only took six losses before converting one!”

“You know how you lost the Emmy 20 times? Tatianna Maslany won on her second go for playing twenty characters. I guess she is almost as bad as you, right?”

Obviously I actually got cruel and made off colour jokes, but I’d rather keep our aggressive relationship. It truly is way too special to us.

Either way, it truly was a great opportunity to reconnect and provide my commiserations for the axing of Devious Maids and end of her career. Well, until I launch the soap idea I’ve been playing around with.

Oh and get Little Whorephan Andy: The Andy Dick Story on Broadway – I know she’ll be perfect for the role of Andy’s mother.

Anyway, the sweetness wasn’t just relegated to our bond but my famed Crepe Susan Lucci which – fun fact – were the only thing that could cheer her up after her numerous Emmy losses.

 

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Like Suze herself, the crepes are lithe, delicate and humble, and the sauce is hot and full of zest, leaving you happy, content and full of love – can’t wait to see you next Emmys, Suze.

Enjoy!

 

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Crepe Susan Lucci
Serves: 4.

Ingredients
100g plain flour
salt
2 eggs, 1 whole, 1 yolk only
300ml milk
1 tbsp unsalted butter, melted plus extra to fry

Sauce
100g caster sugar
35g unsalted butter
150ml orange juice
1 orange, zested
3 tbsp Grand Marnier
2 tbsp brandy
ice-cream, to serve

Method
Place all of the crepe ingredients in a jug and blitz with a stick blender until combined and forms a smooth, thin batter. Cover and allow it to sit for 30 minutes.

Once the batter is nice and rested, heat a small frying pan over medium heat, melt a small dob of butter and pour in enough batter to cover the base. Cook for a minute or so, carefully flip and transfer to a plate. Repeat until the crepes are done.

Meanwhile, in another small frying pan over low heat, melt the sugar with a tablespoon of water. Add the butter, increase the heat and cook for about five minutes, or until it is golden brown. Add the juice, zest, liqueur and brandy and simmer for a couple of minutes, stirring. Remove from heat.

Once it has cooled slightly, dip each crepe into the sauce, fold it in half and in half again – aka quarters. Layer a couple on a plate, top with ice cream and devour.

 

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Céline Dijon Chicken

Main, Poultry

Oy Céline, the way you break my heart (serious Toni, unbreak it for me)!

It was the first time I’ve seen Céls since René’s funeral and the way she is powering through is just so inspirational. We had had a decade long estrangement in the lead up to his passing after I sold a story about them to the tabloids in 2001 but thankfully her kind heart knew that he deserved closure before his death and she reached out to help us clear the air and reconnect.

I first met Céline in the early 80s while competing against each other – and Bryan Adams, but that is another story for another time – in the 1982 Yamaha World Popular Song Festival. Against type, I never held her superior performance against her … because I knew that it was smarter to buckle in and ride her coattails to fame.

Thankfully Céllo recognised the  talent I possessed and we went on to enjoy a successful period of co-writing songs, culminating in her 1988 Eurovision Song Contest winning song Ne partez pas sans moi – if only my fellow Brisbane girl Dami had taken me up when I offered to write her song!

After winning such a prestigious competition, I went off to Hollywood to diversify my portfolio (to open up some options to snag my EGOT) while Céllo returned home to Canada to commence work on her first English language album. Obviously her album was a success, so when Jim asked if I knew of anyone that could sing vocals on my song for his film Titanic – oh yeah, I’m friends with Jim Cameron – I knew she was perfect!

Sadly she didn’t listen to my fashion advice on Oscar night … and James Horner had my name struck from the song’s credit!

Despite the fact that she is such a trooper, we stayed up most of the night – while the wind was so cold – talking while I helped her work through her grief, process all the turmoil that started her year and plan the next steps of her career.

Given how much we achieved together, you just know we had to have eaten something substantial, comforting and invigorating – yep, I made my famous Céline Dijon Chicken!

 

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As a good ole Quebec girl, Céline loves herself some delightfully French dijon (culminating in us snorting it together like a party drug in Tokyo in 82)! After the mustard started to wear away my septum, I knew I had to come up with a healthier way for us to indulge our addiction so I added in some chicken, brandy and mushrooms, and that mustard really started to sing.

Beautifully! Like Céline – enjoy!

 

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Céline Dijon Chicken
Serves: 4.

Ingredients
olive oil
4 chicken breasts, with skin
1 garlic clove, crushed
1 onion, sliced
200g mushrooms, sliced
3 tbsp dijon mustard
1 tbsp fresh tarragon, chopped
500ml white wine
splash of brandy

Method
In a pan, heat a lug of olive oil in a large pan over high – when as hot as CD’s career, reduce heat to medium-low. Season the chicken breasts and fry, skin-side down, for about 5 or until golden and crisp. Turn over and seal the meat for a minute or two. Remove from the pan and leave to rest.

Sweat the garlic and onion to the pan and cook until soft. Add the mushrooms and fry until they are soft and silky. Stir in the mustard, tarragon, white wine and a splash of brandy, then reduce for 2 minutes.

Reduce heat to low, add the chicken, skin-side up, cover and simmer/steam for 10 minutes. Remove the lid and cook, uncovered, for a further 5 minutes, stirring occasionally, until the sauce is your desired consistency.

Slice the chicken and serve on a bed of fresh, creamy mash, lashings of the sauce and garnish with some fresh tarragon leaves.

Enjoy the new day that has come … in your mouth.

 

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+.