After being reminded of my once close relationship with Elton – yep, you know we went there – I thought I would reach out to one of our favourite outside-the-boudoir collaborators, Tim Rice.
Yeah, I should have also won for Can You Feel the Love Tonight but Elton had my name struck from the record – maybe that is why our feud started?
My friendship with Timmy pre-dates Elty, having first met working as law clerks in London in the 60s. Our mutual love of music and my passion for theatrics, meant writing musicals was something we were born to do culminating in our first collab with David Gest’s doppelgänger ALW on Joseph and the Amazing Technicolour Dreamcoat.
While I got into huge feud with ALW after he refused to focus on Doll’s coat over Joseph’s – our feud inspired the rivalry between Sheff and ALW in The Nanny – my close relationship with Tim was unbreakable and has lasted through all of my later feuds.
Timmy had far fewer aggressive opinions about this year’s Original Song nominees, wanting them all to win(!), but eventually caved to agree with me that Lady Gaga and Sam Smith are the absolute worst and have no place on the Oscars stage … and that Fifty Shades of Grey was a film full of nuance, that was understated, elegant and cerebral.
Needing to fuel such a spirited conversation (to help me firm up my bets), I opted for my Tim Rice Paper Rolls.
Fresh, delicate and delicious – these rice paper rolls hit all the right notes without making you feel like death afterwards. I mean, Mac and Cheese is great but it is hard to focus on your gambling, on such a full stomach.
Good luck nominees – hopefully Gaga doesn’t rob someone more deserving again (K-Dunst forever)! How good would it be for The Weeknd to do something that his ex-future-father-in-law D-Bag Foster hasn’t been able to?!
Tim Rice Paper Rolls
500g chicken breast
1 lime, zested and juiced
2 cloves garlic, finely chopped
1 tbsp olive oil
1 cup wombok, finely shredded
1 small red capsicum, thinly sliced
1 carrot, grated
2 shallots, sliced
1 lebanese cucumber, cut into matchsticks
¼ cup mint leaves
¼ cup crushed peanuts
1 tsp fish sauce
1 tbsp sweet chilli sauce, plus extra, to serve
12 rice paper rounds
Heat the oil in a non-stick frying pan over medium heat. Add the chicken breast, cooking for five minutes on each side or until cooked through. Remove from the heat and mix the garlic and lime juice through the still hot pan and stand to until it is cool enough to handle, then shred the meat.
Place the shredded chicken, lime zest, wombok, capsicum, carrot, shallots, cucumber, mint, nuts fish sauce and sweet chilli sauce into a large bowl aka everything excluding the wrappers, and mix to combine.
To assemble the rice paper rolls, soak a sheet of rice paper in warm water for 30 seconds, until it softens.
Place the rice paper onto a flat surface and place about ⅓ cup of the mixture halfway between the bottom and the centre, then turn up the bottom of the wrapper to cover the filling. Holding the filling in place, fold in the two sides, then roll up. Repeat until you’re out of wrappers. Any leftover filling goes alright as a salad.
Devour slathered in sriracha, hoisin or soy.