Alicia Caraway Meatballs

Side, Snack, Survivor, Survivor: All Stars, Survivor: The Australian Outback, Tapas

Get your flagging finger ready and sidle up to my face because Survivor: Island of the Idols is back in less than four weeks and my girl Alicia Calaway is finally making her triumphant debut on this here anthropological study.

I’ve known Alicia for years after training as personal trainers together in NYC and when Probst was casting Australian Outback, I knew she would be a perfect fit. While her epic finger-waving fight with Kimmi made our friendship difficult for a couple of years, we eventually buried the hatchet as I aggressively tried to help pre-game for All Stars.

While Alicia’s most famous moves in the game are the aforementioned fight and providing a break to the Mogo Mogo pagoning in All Stars, she also holds the joint distinction of being the first person to vote for the winner of two seasons.

Given she has a history with Rob, I thought it would be entertaining to bring her over to celebrate his return with Sandra to pal around Gilligan’s Island style. Though tragically, they had moved on from their All Stars dramas and instead she was excited to see him back. And hopes it isn’t as long between this season and his next.

Again, I won’t say anything here about warring winners.

We laughed and caught up on life, toasted to the ongoing success of the show despite its ever worsening twists and gorged on Alicia Caraway Meatballs in the hope that Island of the Idols will follow David vs. Goliath and be a killer season despite the shitty title.

 

 

I stumbled upon this recipe on Taste.com.au in a desperate hunt for something quick, easy and featuring caraway, and it quickly won my heart. Delicate meatballs, with a good whack of spice and sticky sweetness? They’re now the second favourite balls I like in and around my mouth.

Enjoy!

 

 

Alicia Caraway Meatballs

Serves: 4.

Ingredients
500g beef mince
¼ cup panko breadcrumbs
1 egg, lightly whisked
2 tsp caraway seeds
1 tsp chilli flakes
2 garlic cloves, minced
salt and pepper, to taste
olive oil
2 tbsp maple syrup

Method
Combine the mince, breadcrumbs, egg, caraway, chilli and garlic in a bowl with a good whack of salt and pepper. Scrunch with your hands until well combined and form into golf sized balls.

Heat a good lug of oil in a large frying pan over medium heat, and once hot, toss through the balls and cook for ten minutes, or until cooked through. Add the maple syrup and toss to coat.

Serve immediately and devour, careful not to wag the balls near my face. Though there would go my social life.

 

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.

Devon Sauerkraut

Condiment, Salad, Side, Snack

I wish I knew how to quit Devs, but he is just the sweetest guy. And more importantly, has a definite zaddy vibe these days. Fun fact: Annie Proulx got the famed Brokeback quote, ‘I wish I knew how to quit you’ from our many chats about my relationship with Devon Sawa.

While we haven’t dated in years, spending time with Dev always reminds me how kind and sweet he is. And while we’ll always be the best of friends.

Which is also why I vowed to guide his career and make sure he remained on top. From Idle Hands to Final Destination, my work culminated in the hit CW program Nikita opposite my dear friend Melinda Clarke.

Devon and I have been so busy lately that it was a real treat to be able to spend some time together, reminisce about all the good times and catch each other up on where our lives are now.

By the time he got to telling me about his work on the upcoming Escape Plan 3, I realised it was almost midnight and all I had ready to serve, conveniently, was some Devon Sauerkraut.

 

 

A little bit sour yet strangely delicious, sauerkraut is usually the perfect accompaniment to other meals but to us, it is perfect as the star. Plus – when it is good for your gut health as well, why wouldn’t you smash some?

Enjoy!

 

 

Devon Sauerkraut
Serves: 8-12.

Ingredients
1-2kg green cabbage, cored, finely shredded
1 tbsp fine salt
2 tsp caraway seeds

Method
Combine everything in a large bowl and scrunch together for five to ten minutes, or until it is sopping with juices.

Place into a sterilised mason jar and compact so all the cabbage is covered in liquid. Seal the jar and leave to ferment in a cool, dry place for a week or two, or until fermented enough.

Store in the fridge before devouring.

 

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.