Cheddar

Millie Bobby Upside Down Dip

Dip, Party Food, Side, Snack, Stranger Feasts

With Stranger Things returning tomorrow, there is one thing on everybody’s mind – other than how we can get justice for Barb, obvi – where the hell is Eleven? Well the answer, clearly, is sitting in my kitchen catching up with her dear friend and mentee.

Yes, you read that right – mentee.

After seeing that she was my role model whilst teasing her visit, Mil put together a comprehensive mentor-mentee plan so that she could show me how to become an it girl of the modern age. What a damn saint!

I’ve known Mil for a couple of years, after meeting her whilst a part of Whoopi Goldberg’s entourage on the set of Once Upon a Time in Wonderland. While that show was a total flop, her talent was evident – girl didn’t get an Emmy nom for nothing – and when she came in to read for Stranger Things, I knew she was the only person that could possibly play El.

Given that I am solely responsible for her big break, Mil said she wanted to pay me back and knew that mentoring me was the only thing she could offer. While I’d normally scoff at seeing someone overtake me and try to tear them down, she is such a sweetie that I genuinely want her guidance. It is so out of character for me, but whatevs.

We quickly worked through her exceptional plan before watching the first couple of episodes – which are amazing – and devouring a big, fat, sickening bowl of my Millie Bobby Upside Down Dip.

 

 

The only thing better than tacos, nor is there anything better than dip. Add them together, put your thing down, flip it and reverse it … and you have a delightful snack. I mean, cheese, spice and all things nice? This is the culinary equivalent of the Powerpuff Girls.

Enjoy!

 

 

Millie Bobby Upside Down Dip
Serves: 6-8.

Ingredients
400g refried beans
250g cream cheese, softened
½ batch George Takeios meat
1 cup Salsa Struthers
1 cup cheddar cheese, grated
2 tortillas, cut into the shape of headstones
olive oil
Tortea Leoni chips, to serve
shredded iceberg lettuce, to serve
tomato, diced, to serve

Method
Preheat oven to 180°C.

Combine the refried beans and cream cheese in a large bowl, stirring until thoroughly combined.

Spread the taco mince across the bottom of a medium baking dish, sprinkle over the salsa and half the cheddar, before spreading the cheesy beans over the top before sprinkling the remaining cheese – and then some – over the top.

Transfer to the oven and bake for 20 minutes.  Line the headstones on a lined baking, drizzle with olive oil and bake for the last five-ten minutes.

Serve immediately, with the graves eerily spiked throughout the yard and covered in the bloody grass of lettuce and tomato.

 

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.

Cheazy-E Bacon Cob

Bread, Dip, Party Food, Snack

Reconnecting with Pete Doherty to discuss turning our life story into a musical got me feeling all nostalgic and emotional, and as such, I felt it was high time to get the time machine out and check in with a dearly departed friend. One that I’d always wanted to spin our life story into a movie, but was never able to due to a (since ended) feud with Ice Cube.

Yep – I went back to the early ‘90s to see my boy Eazy-E.

Given his somewhat sudden death occurred during a period I was banned from entering the U.S.A., I was never able to say a final goodbye and that is something that has weighed on my soul ever since. Though not enough to keep me from getting deported/banned from the U.S. 60 times since, the latest being by the Cheeto in Chief last month.

It should come as absolutely – said in my best Gia Gunn breaking character as Kim Kardashian voice – no surprise that I grew up in Compton with the N.W.A. and was an integral member of the group … until I was asked to leave for causing too much drama with rival crews. Despite being ‘released’ from the group, it was always accepted that if Eaze is the godfather of gangsta rap, I am definitely the godmother due to our close, unshakeable bond.

Fun fact: Straight Outta Compton was written about me as a cheeky nod to the fact that I’m anything but straight. That song is so much more cerebral than people think … and really should be the anthem for next year’s pride. I mean, I’m practically the OG Babadook.

I decided it was best to go back to ‘93 at the peak of his feud with Dre, as it wouldn’t arouse any suspicion since we’d get together every few nights to talk smack about Dre and plot his downfall. I know inventing time travel is a luxury but like SpiderMan, I know that with that great power comes great responsibility and it is often hard not to try and fix the past for my friends.

I mean, I had HIV medication packed and was ready to save him, butterfly effect be damned, but I backed out after he gave a rousing speech about how everything happens for a reason, carpe diem and Dead Poet’s Society. You may not be aware, he was a passionate fan of that movie … even more so than my year nine English teacher who clearly assumed he was the second coming of Robin WIlliams’ character.

He was not … and I’m well off tangent.

Given that I knew he didn’t have long left, I decide to whip him up his favourite, extremely unhealthy dish, my Cheazy-E Bacon Cob.

 

 

At the risk of sounding like a broken record, this is not a healthy dish … but damn is it delicious. I mean, there is no way any combination of cheese and bacon could go wrong.

Just remember, this is a sometime food – enjoy!

 

 

Cheazy-E Bacon Cob
Serves: 6-8.

Ingredients
2 cob loaves, one for the dip and one for extra dipping croutons
6 rashers streaky bacon, diced
4 shallots, finely sliced
250g cream cheese, softened
½ cup double cream
⅔ cup sour cream
1 cup mozzarella, grated
1 cup cheddar, grated
salt and pepper to taste

Method
Preheat your oven to 180°C.

Cut the top off one of the cob loaves and scoop out the bread. Place the hollowed cob on a lined baking sheet and cut the remaining bread – excluding the lid – into bite size pieces and place on another tray. Dice the remaining cob and place on the second baking sheet. Set aside.

Heat a skillet over medium heat and fry the bacon and shallots for about five minutes. Remove from the heat and set aside.

Place the cream cheese, double cream and sour cream in the bowl of an electric mixer, and beat for a couple of minutes, or until combined. Add the cheeses, bacon, shallots and a good whack of salt and pepper and mix for a further minute.

Transfer the filling to the hollowed cob, place the lid on and bake for half an hour. Remove the lid and bake for a further ten minutes, adding the remaining bread to crisp up.

Serve immediately 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 and Tumblr.

Jessica Flaulters

Cinco de Cuatro Celebration, Main, Snack

Given that her wickedly delightful character Lucille is the creator of the passive-aggressive holiday, I couldn’t go past opening up our Cinco de Cuatro celebrations with a power-date with Jessica Walter.

To put it simply, Jessica Walter is a damn saint. I mean, the woman gave us three of the greatest female characters of all time, Lucille, Malory Archer and Tabitha Wilson from the criminally underrated 90210 reboot.

Actually … make that four, Fran Sinclair is probs the second best character of Dinosaurs, which coincidentally is how I met her.

Annelie and I were working on the hit show – as you know, her young years look inspired Baby Sinclair – and were quickly taken under Jess’ wing. Despite her the acerbic women she plays so well, Jess is such a sweetheart and wanted to make sure Hollywood didn’t destroy us.

While she clearly wasn’t able to keep us out of trouble for long, she always forgave our misdeeds and tried to help us be better. This lead to her getting me a job on Arrested Development writing her put-downs as an outlet for my sass.

Sadly Jess and I haven’t been able to catch-up over the last few years – given our hectic schedules – so it was delightful to be able to spend some time together … and work on convincing her to pitch the long-lost-twin-Duster storyline for season five.

I’m not sure how successful I was with the latter but given how delicious my Jessica Flaulters are, I assume they did the persuading for me.

 

 

Spicy, fresh and dripping in cheese, flautas are quite possibly my favourite form of rolled chilli-tortilla Mexican. Crisp on the outside, moltenous and gooey in the centre, topped with a little bit of my favourite (albeit trashy) lettuce and dickloads of avo? You can’t argue with that.

Enjoy!

 

 

Jessica Flaulters
Serves: 4.

Ingredients
olive oil
500g chicken breasts
salt and pepper
1 onion, diced
2 garlic clove, minced
1 jalapeno, diced
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 cup salsa, Struthers or store bought, I don’t mind
small handful fresh coriander, roughly chopped
1 cup cheddar, grated
1 lime, juiced
12 tortillas
iceberg lettuce, shredded
2 avocados
sour cream
Sriracha

Method
Preheat oven to 180°C.

Place the chicken breasts on a baking sheet, rub with a lug of oil and a good whack of salt and pepper. Bake for about twenty minutes, or until just cooked. Remove from the oven, shred the chicken and allow to rest / cool.

Turn the oven up to 200°C.

Meanwhile, heat another lug of oil in a large pan and sweat the onion and garlic for about five minutes, or until soft and translucent. Add the jalapenos, cumin and cayenne and cook for a further two minutes. Add the chicken and salsa, and stir to combine.

Remove from the heat and stir through the coriander, cheese and lime juice.

Grab the tortillas and place some of the chicken mixture along one end. Roll the tortilla and transfer the roll to a lined baking sheet. Repeat the process until the mixture is gone. Brush each with some oil and bake for about twenty minutes, or until golden and crisp.

Serve immediately topped with some lettuce, mashed avo, sour cream and Sriracha … 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 and Tumblr.

Edward Berrcann Pull Apart

Dip, Oy with the turkeys already!, Party Food, Side, Snack

Oy, how my heart is breaking.

I was watching Kate McKinnon’s SNL cold open over the weekend, thinking I couldn’t possibly sob harder this week. Then I went back to visit Ed Herms one last time – I guess I just wasn’t expecting it to hurt as much as it did.

I’ve known Ed since the 70s, after meeting on the set of The Great Gatsby where I was involved in an affair with a strapping young chap by the name of Sam Waterston – fun fact, our relationship inspired his later show Grace & Frankie.

When the relationship ended in disaster, I caused a massive scene on set and it was Ed who stepped in, stopped me from getting kicked out and took me under his wing. That my friends, was the beginning of a beautiful friendship that lasted until his final breath.

Not wanting to arouse … suspicion and let him know how the future turns out – butterfly effect and all that … and by that, I hope that by not telling him the movie will be erased from history – I travelled back to the GG set during filming of the classic A Deep Fried Korean Thanksgiving.

It was such a treat to spend that little bit more time with him and celebrate filming a special episode for our favourite holiday together – I was an extra in Jackson’s family – and be reminded of the kind, loving presence he brought to set and, more importantly, my life.

Despite me worrying about how it would impact his health, I opted to stick with our old favourite for when he’d sit me down for a scotch to offer life advice, my Edward Berrcann Pull Apart.

 

edward-berrcann-pull-apart-1

 

So yes, there is more than enough cheese in this little beauty to clog your arteries and bowel, and send your cholesterol through the roof. Well … maybe. I mean, I may be a doctor, but I am definitely not qualified. But how can you go past a shit tonne of cheese and bacon to simultaneously dull the pain of losing your friend and celebrate his beautiful life.

Exactly. Give thanks. Enjoy!

 

edward-berrcann-pull-apart-2

 

Edward Berrcann Pull Apart
Serves: 1 Gilmore. 4-6 normals.

Ingredients
250g smoked bacon, diced
2 onions, diced
2 cloves of garlic, finely minced
1 tsp dried chilli flakes, optional … because you’re probably sick of me constantly using
chilli
115g butter, at room temperature
1 tbsp thyme leaves
1 cup vintage cheddar, grated
1 cup mozzarella, grated
cob loaf
handful chopped fresh parsley, to serve

Method
Preheat the oven to 180C.

Heat a large frying pan over medium heat and cook the bacon, stirring, until golden and crisp, or about five minutes. Add the bacon, garlic and chilli flakes and cook for a further five minutes. Reduce heat to low and gently cook, stirring for a further fifteen minutes, or until soft and juicy. Remove from the heat.

Add the thyme, butter and a good whack of salt and pepper to the frying pan, stir and leave to sit for about fifteen minutes.

Meanwhile, carve a 3 cm cross-hatch pattern into top of the loaf, stopping about half a centimetre from the base. Transfer the loaf to a lined baking sheet.

Stir the cheeses – leaving some for the top – through the bacon mixture and spoon generously into all of the slits. Push it back together as tightly as possible, despite it being a losing battle, top with the reserved cheeses and bake for about twenty minutes, or until golden and bubbly.

Garnish with parsley, you know, to make it healthy 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+.

Queso Fundido

Condiment, Dip, Party Food, Side, Snack

With Thanksgiving now less than two weeks away, I’ve decided to start taking stock of my life and remembering what I am thankful for. Hella deep, right?

While I am forever thankful for my exes Jiffy Pop and Skarsy, I’m also thankful that *soon to be spoiler alert* Gilmore Girls is about to make a return to TV, Leo finally snatched a damn Oscar and, always and forever Alyssa Edwards, am I thankful that my dear friend Dido Florian Cloud de Bounevialle O’Malley Armstrong goes by the mononym of Dido.

As such I decided to invite her over for a pre-Thanksgiving date and to once again thank her for not forcing the tongue-twister on the world.

I’ve known Dido for years after lecturing her in law at Birkbeck, University of London – seriously the amount of universities I bamboozled into hiring me to lecture in law is terrifying and all it took to get each job was to scream “that is assault.”

Obviously she discovered the scam and obviously she forgave me however unlike many celebs that caught on to my scams, Dido was crafty enough to blackmail me into launching her music career.

I would go as far as to say it is the proudest I have ever been in my life.

Anyway, her blackmail led to getting her song included on the Sliding Doors soundtrack – you should see the rest of the pap photos I took of Gywn and Brad’s holiday (obviously, NSFW) – an introduction to my dear Eminem to convince him to sample her song and most importantly bribing the Academy into nominating her for If I Rise.

I also successfully bribed the Razzies into giving her the award for Worst Original Song … but she wasn’t thrilled about that.

Being as busy as I am, I haven’t been able to see Dido and congratulate her on her 2013 comeback – though given I just heard about it, I didn’t know whether it would be appropriate. Either way, I made a Queso Fundido which is more than celebratory … just in case.

 

queso-fundido-1

 

I’ve said it once and I’ll say it a thousand times before dying of cheese clogged arteries, cheese is the greatest thing in my life – outside of my husband, it is without doubt, my great love (sickening display of genuine emotion, I’m sorry).

Add chilli, booze and a fat spicy sausage and you’ve well and truly got yourself a party – enjoy!

 

queso-fundido-2

 

Queso Fundido
Serves: 4-6.

Ingredients
3-4 chorizos, skin removed
1 onion, diced
2 clove garlic
1 green capsicum, diced
¼ cup tequila
250g vintage cheddar, grated
250g gouda (smoked if you like it super smokey), grated
generous pinch of flour
2-3 tomatoes, diced
small handful of coriander, roughly chopped
Tortéa Leoni Chips, for dippin’

Method
Preheat the oven to 180C.

Heat a small skillet over medium heat and fry the chorizo until brown and crisp. Remove from the pan to drain on some paper towel.

Wipe out the pan, return to the heat, reduce to low and cook the onion and garlic for a couple of minutes, or until soft and fragrant. Add the capicum and tequila and cook until the liquid has reduced a little. Remove from the heat.

Combine the cheeses in a bowl and toss through a generous pinch of flour. Add the cheese to the still warm pan and stir to combine. Top with chorizo and place in the oven for about ten minutes, or until cheese is bubbling and hot.

Serve straight out of the oven with some Tortéa Leoni Chips – obviously being careful of the hot pan, like I wasn’t – topped with tomatoes and coriander.

 

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+.

Rohan Maclaren Cheese

Australian Survivor, Australian Survivor (2016), Main, Pasta

Previously on Survivor, Rohan’s junk threw out the clue I assume to make way for my …well, before JoJo declared a merge which was actually an absorbed tribe situation, where Nick was a dick to Jennah Louise, setting up his eventual downfall and Kat, I assume learning from her favourite Resort Report CEO turned on Aganoa filling Craig with some arrogance.

Hopefully this isn’t the pride before his fall.

We made our way over to new Saanapu where Jennah Louise was rightfully feeling pretty screwed, fuelling what I hope will be her comeback storyline.

Returning to Vavau, Kate tried to take over the mantle from Joe, Wigles and Vytas by furthering her game via yoga. Kate, show me your idol in some printed jocks and you get my vote.

After some absorption disguised as a merge rage from Phoebe, everyone started feeling hella XTina circa ‘02 when they saw JoJo and were pumped to get dirrty. Either way, I was sweating as their clothes came off.

There was rubbing, writhing and everything to fill Probst’s mind with smut before Nick’s repeated cock-grazing of Lee lead to a victorious shower. Seriously, I didn’t embellish any of that eroticism. This show is getting, gooooood yo.

We followed Saanapu to reward where a soft core porno was playing out before Jennah commenced her work to join forces with Kylie to try and overthrow Saanapu and screw Nick – who after trying to take my man Lee, is dead to me – again.

Back at Vavau, they had to accept the fact that their erotic exploits would have to stick to the ocean. But erotic is erotic and they seemed happy rubbing each other down, particularly Rohan who enjoyed spilling more ex-Aganoan secrets while talking smack about Kat while she was in earshot.

I assume it is a spokesmodel feud.

While Rohan was losing friends, Craig went wandering to find the Vavau idol … with the entirety of his tribe. So yeah, not exactly stealth. But it didn’t seem to screw Spencer in Cagayan, so maybe it will work.

After an aggressive storm tore through both camps, Lee soaked his shorts (rather than ours for a change) and Sue was well pissed which I hope blows over as I desperately want her to win. We then arrived at immunity which was my favourite challenge which once resulted in Probst saying my favourite quote of all time, “Malcolm’s pants are now completely off.”

After a hard fought battle – and a beautiful love story between Lee and Rohan in the second and fifth rounds – Saanapu won immunity. But let’s be honest, Kate was the true winner showing her challenge beast side and so were the audience with the copious amounts of man butt in the final round.

Heading back to camp, former front runner Phoebe was feeling pretty dejected thinking she was on the way out while Sue was the dominant force of nature I knew she was and forced the idol information out of Rohan and continued to allow him to dig his hole even further.

Knowing that Rohan had the idol, Vavau made moves to split the vote and flush the idol, then debated turning on Kat while Kat reaffirmed the Rohan split, Phoebe moved to get the idol played on her and the vote turned on Sue leading to my complete and utter confusion as they made their way into tribal council.

After a bold tribal council with Phoebe fighting hard and working on deals during discussions and Andrew dancing around in circles, working on his arrogance and butchering the phrase shooting fish – not ducks – in a barrel, Phoebe played her/Rohan’s idol and saw Rohan voted out by Kat and Kristie.

While I felt for poor Rohan as he made his way into Loser Lodge, I was a little bit happy knowing that Sue has survived. Plus I knew it was close enough to the mud challenge that I could offer to shower my model friend – we met while I briefly worked in casting for a major fashion label … I think you know why I lost my job – without coming off as too lecherous.

Ro being Ro wasn’t angry when he made his way into my loving arms … but that could have something to do with the fact that he could smell my Rohan Maclaren Cheese baking in the oven?

 

rohan-maclaren-cheese-1

 

Like Rohan this dish has you salivating – cheesy, comforting and decadent, this pasta bake and its hint of truffle keep you coming … back for more and more.

Enjoy!

 

rohan-maclaren-cheese-2

 

Rohan Maclaren Cheese
Serves: Again I would say 1, functional society would say 4.

Ingredients
Salt and pepper, to taste
500g dried macaroni
1 tbsp truffle oil
60g unsalted butter
¼ cup plain flour
½ tsp sweet paprika
1 tsp Dijon mustard
3 cups milk
1 ½ cups shredded Gruyère cheese
1 ½ cups shredded vintage cheddar cheese
fresh chives, finely sliced to garnish

Method
Preheat an oven to 180°C.

First get cracking by bringing a large saucepan of water to the boil aka hotter than the hot tub with a swimwear model. Salt the water, add the macaroni and cook, stirring often, for just under the packet recommendations. Drain, return to the pot off the heat and stir through the truffle oil.

In another saucepan, melt the butter over medium heat until it starts to foam. Whisk in the flour, paprika and mustard, and cook stirring constantly for a couple of minutes. Remove from the heat and slowly whisk in the milk, season and return to the heat and cook, again stirring constantly for about five minutes.

Remove from the heat again, and stir through a cup of each cheese until smooth, melty and glorious.

Pour the sauce over the macaroni, give a thorough stir and transfer to a medium/large baking dish. Top with the remaining cheese and bake for 30 minutes, or until it is golden and bubbling.

Remove from the oven and allow to stand for 5 minutes, if you can. Garnish with chives and devour.

Yes – no serving, devour. This is single serve if you’ve just been booted.

 

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+.

Kyle Jasonion Soup

Main, Soup, Survivor: Kaôh Rōng

Previously on Survivor, everything was going fantaistically for Mark’s best friend and Aubry and Cydney rejoiced over wine (who wouldn’t), before Sargsonlye survived another tribal council as they sent my dear, sweet protege Julia to Ponderosa.

After tribal, Michelle and Sargsonyle were feeling on the outs and a miracle occurred – Rudy 2.0 finally had a speaking role.

And what an absolute dream it was!

Sargsonyle – who we learnt at tribal (not to get ahead of myself) went by Jason, despite his name being Kyle and his nickname being Sarg – was very upset that nobody was playing the game (stealing Ciera’s script from last season) to which Rudy 2.0 / old Joe explained that not playing the way he wanted, didn’t mean that people weren’t playing.

Yas, queen!

After dropping truth bombs we went to a reward challenge – it involved trios playing with balls until they slipped into holes, so you know Probst was thrilled – where Joe, despite being mega chatty, continued his hallowed anti-Anglim spree.

While J, Tai and Mich were away on reward, Joe continued to dominate the screen time, getting the girls in on the wood collecting action like an older version of Butch from The Amazon. Pissing off Cydney in the process.

Then Tai wanted Michelle out, and Michelle decided it was time to finally cut Jason while Jason also wanted Joe gone and Cydney decided that Tai should be voted out for dictating a potential Michelle boot.

By the time we made it to Tribal with immunity around Cydney’s neck, it was anyone’s game. Despite Tai using his extra vote against Michelle, it was poor, tough, aggressive Jason that made his way to jury.

I first connected with Jason when we worked together a few years back in Michigan. He was one of the best bounty hunters in southeast Michigan, I was the best (encouraging the character of Horse Renoir in the process). As crushing as that was for him, he never held it against me and looked to me for guidance.

We lost contact after I committed a whole bunch of fraud and ended up as one of his bounties, so it was quite awkward to see him in Ponderosa. Thankfully I had my Kyle Jasonion Soup to use as a distraction (slash weapon, if needed – soup be hot ya’ll).

 

kyle-jasonion-soup-1

 

My earliest experience with french onion soup was not a pleasant one. Remember that 90s dip your mum used to make with the powder soup mix and sour cream? No, just me. It was delicious, Kraft Onion and Bacon Dip delicious and that is terrifying, embarrassing and fills me with culinary shame. Yes I would still eat both of them with a spoon, but I shouldn’t love something like them.

Pretty much what 90% of Hollywood says about me, I guess.

Once you’ve had legit onion soup however, you will both forget about the powder dip and your shame. The sweet caramelised onions mixed with the freshness of the sage and sharp bubbling cheese truly warms your soul. And considering it is soup, it also heats you up.

Perfect for the Kaoh Rong heat – enjoy!

 

kyle-jasonion-soup-2

 

Kyle Jasonion Soup
Serves: 4.

Ingredients
30g butter
olive oil
4 red onions, peeled and chopped
4 large white onions, peeled and chopped
3 shallots, peeled and sliced
200g leeks, trimmed, washed and roughly chopped
20 fresh sage leaves, roughly chopped, reserving a couple to garnish
6 cloves garlic, peeled and crushed
2 litres vegetable stock
½ loaf of stale(ish) sourdough, thickly sliced
Handful of grated vintage cheddar cheese
Worcestershire sauce, for seasoning

Method
Heat the butter and oil over medium heat in a large pan. Add the onions, shallots, leeks, sage and leek aka everything solid, season well and give a good stir to combine. Reduce the heat to low, cover leaving the lid slightly ajar and sweat, stirring occasionally, until soft and sweet – about an hour.

Preheat the oven to 180°C.

When the onion menagerie are slimy, sweet and sexy, remove the lid, add the stock, increase the heat and bring to the boil. When boiling like Tribal Council tension, reduce the heat and simmer for about 20 minutes.

Yes, this takes a while to cook but don’t rush it. I mean, 32 days is longer so don’t even complain to Jace!

While simmering, toast the bread, top it with a generous layer of cheddar and a reserved sage leave, and bake in the oven for about 10 minutes.

When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.

When everything is hot and ready – like me in Skarsy boudoir – ladle the soup into bowls and top with the cheese toasts and a drizzle of worcestershire.

Devour … avoiding burning your throat in the process. Being soup, that is definitely a challenge.

 

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+.

Lisa Curry Salmon Slice

Main, Seafood

Like a swim in the ocean or the Commonwealth Games pool, catching up with Lisa has the ability to instantly lift you and help clear everything out of your head. I guess that is why I became so reliant on her in the periods I’ve been in recovery.

Lisa has always had a maternal care for me and has been quick to give me the unequivocal support I crave from everyone, even when I’ve given her shonky business advice and caused an incident at Underwater World in the early 90s that inspired the Jurassic Park and Jaws franchises, as well as the film Deep Blue Sea.

That kind of support is enough to earn her the place as my third-best Sunshine Coast mother-figure.

Now full disclosure, I hate seafood. It is the absolute worst. I think it is because one day they are living in their filth and the next are being served on a plate. To quote the egregiously Academy Award snubbed (I am not joking) Drop Dead Gorgeous, “Don’t ever eat nothin’ that can carry its house around with it. Who knows the last time it’s been cleaned.”

But I’ve digressed.

Lisa has spent a lot of time in the ocean, so I assume she has either built up immunity to their filth or she has an iron gut. Either way, I had to go with a nod to her aquatic prowess by serving up my Lisa Curry Salmon Slice.

 

lisa-curry-salmon-slice-1

 

I may hate seafood, but this kitsch 80s beauty is one aquatic meal I can stomach. Be it the curry, the cheese, the pastry or the memory of drowning it in ketchup until I could stomach it at five years old, there is something about this meal that is soothing and delicious.

In that so bad it’s good kinda way – enjoy!

 

lisa-curry-salmon-slice-2

 

Lisa Curry Salmon Slice
Serves: 6.

Ingredients
220g pink salmon, drained
1 small onion, finely chopped
½ cup mayonnaise
1 tablespoon chopped fresh chives
1 carrot, grated
1 tablespoon curry powder
½ cup cheddar cheese
2 sheets ready rolled puff pastry
1 egg, beaten

Method
Combine all ingredients, except pastry and egg, in large bowl and mix well.

Cut pastry sheets in half. Place 2 of the 4 halves on an oven tray. Place salmon mixture on pastry, leaving 2cm border. Fold remaining pastry in half lengthways. Cut through folded edge of pastry at an angle, at 1cm intervals, stopping 2cm in from the edge.

Brush edges of pastry on oven tray with egg, carefully unfold cut pastry, place over salmon filling. Press edges of pastry together with a fork. Brush top with remaining egg. Bake in moderate oven for about 25 minutes or until pastry is puffed and well browned.

Serve with steamed veggies … because that is better for you and Lisa wants you to remember that. Bless.

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+.