Michaela Bradshortcake

Baking, Dessert, Snack, Survivor: Game Changers – Mamanuca Islands, Sweets, TV Recap

Previously – slash a minute ago – on Survivor, it became exceedingly more obvious that Sarah was sliding her way to victory, despite Cirie’s killer display. While everyone was against Brad for the entire episode, Andrea stuck her neck out one time too many and found herself sent to the jury.

We arrived back at camp where Aubry apologised to Brad for being the only person remaining that voted for him last tribal. She then acknowledged the elephant in the room, that if you align with her you end up voted out … or near death. She then broke down about having had such a rollercoaster day what with winning immunity and being blindsided, before winning Tai’s affection back and making Cirie wary of Tai’s social game.

Probst quickly returned for the second immunity challenge of the episode, the Darrah Johnson-Shane Powers memorial pour-water-in-the-hole-to-float-a-key-high-enough-to-retrieve-it. Don’t blame me for the title, I was experiencing PTSD by proxy for Cirie.

Michaela got out to a quick lead, followed closely by Troyzan, Aubry and Brad, who made quick work using the key to unlock their puzzle pieces. Given how confusing the puzzle was, Sarah, Tai and Cirie all caught up before Brad found a hole that he couldn’t fill. Michaela thought she had it, which she didn’t before kicking the puzzle … giving enough time for Brad to fill that hole and snatch immunity.

Brad then celebrated and / or through a tantrum, almost channelling Mr. This-Is-My-Island, Troyzan.

Back at camp the Troyzan and Tai were feeling uncomfortable, since the target was immune … despite both of them being in possession of an idol, or two if you’re Tai. Tai approached Aubry about needing to make some moves if they are going to make it to the end, both agreeing that Sarah is currently the one to beat.

Aubry then told Cirie, who went straight back to Sarah who refused to believe that Aubry was telling the truth. Wanting to solidify her loyalty, Sarah decided to give up the extra vote advantage to Cirie. Cirie, being the crafty kween that she is, debating the merits on hanging on to it, or playing it despite the fact Sarah didn’t want to, to protect Sarah from herself and Tai.

Cirie then clued Michaela in on what was happening, with both of them agreeing that Cirie needed to use Sarah’s vote steal to steal Sarah’s own vote to take out Tai … by lulling him into a false sense of security to not play an idol by saying she is doing it to save him. This is some next level inception bullshit right here and if she pulls it off, she is the first in line to Sandra’s throne in the line of procession.

Giving future players a masterclass on how to manipulate people, Cirie pulled Tai aside and played him like a fiddle. I mean, the voice quivering, the panic, the concern?! I love Cirie.

We then arrived at tribal council where Sarah spoke about the mad scrambling that occurred post challenge. Cirie and Brad agreed that everyone was lying to someone and that they need to cut through that, to which Michaela disagreed. Tai then acknowledged that he always gives people the benefit of the doubt and that it could lead to his downfall.

Troyzan sounded like he’s been hurt one too many times in the game, which after being schooled by Kim I assume he has. Michaela then brought up the ‘we’ again before we headed off to vote … but wait, Cirie pulled out the vote steal! Sadly for her, she didn’t read the fine print saying that it could not be transferred.

She was then chastised by Probst and Sarah, for outing the fact she was going to make a huge move but actually couldn’t. And as has become the tradition of Game Changers, Sarah then whispered something in Tai’s ear, before Cirie pulled Sarah aside to tell her she was trying to use it to save her, which Michaela jumped up to agree with. Troyzan then tried to eavesdrop, earning the wrath of Michaela who did not have time for his shit.

Aubry then joined the fray and things started to calm down and everyone returned to their seats … until Sarah got back up to  talk to Tai, with Cirie whispering in the other ear. Cirie then went to Michaela, while Tai went back to talking to Sarah … before the latter decided to just use the advantage, take Tai’s vote and get this over with.

Despite snatching Tai’s vote, Sarah didn’t join Aubry and Michaela in voting out Tai, instead joining Brad and Troyzan to blindside Michaela. While it wasn’t as exciting as her previous exit, the tribal build up was even more exciting and she ended with you do you, boo … which is amazing.

Make no mistake, Michaela is a total sass queen … but she was feeling a little bit salty, having been booted from Survivor twice in the space of a few months. That being said, it is hard to stay salty when you fill up on my Michaela Bradshortcake!

 

 

I know that the doll/TV show firmly pushes for the strawberry version of these delights, I have a strong aversion to the feel of them on my tongue and therefore avoid them at most costs. I mean, I’ll eat them but they are not my first through fifth choice.

Plus, how do you go wrong with apple, walnut and cinnamon? Exactly, you can’t – enjoy!

 

 

Michaela Bradshortcake
Serves: 8.

Ingredients
3-4 apples, cored and finely diced
juice of a lemon
1 tsp cinnamon
1 cup raw caster sugar
2 cups flour
1 tbsp baking powder
kosher salt
85g cold unsalted butter
1 ½ cup double cream
½ cup walnuts, toasted and roughly chopped
1 egg

Method
Combine the apples, lemon juice, cinnamon and ¼ cup raw caster sugar to combine. Cover and allow to steep for an hour or so.

Preheat oven to 180°C.

Combine the flour, remaining sugar, baking powder and a pinch of salt in a large bowl. Using your fingertips, rub the butter through the flour mixture until it resembles wet sand. Add 1 cup cream and walnuts, and stir with a fork until it just starts to come together.

Form the dough into large lime-sized balls and press to flatten on a lined baking tray, repeating the process until done.

Whisk the egg, brush each biscuit/scone and bake until golden brown, or about 20 minutes. Transfer to a wire rack and allow to cool for half an hour.

When ready to serve, whip the remaining cream in a bowl until soft peaks form. Half the biscuit and top with some apple and cream. Close the biscuit … and because I really like to load up on the toppings, add some more apple, cream and a pinch of cinnamon.

Then devour, obviously.

 

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Jasalbondigas Bateman

Cinco de Cuatro Celebration, Main, Party Food

There was only one person I could spend actual Cinco de Cuatro with and that is my dear friend Jase Bates.

Well, actually, I’m still a bit iffy on the logistics of which day Cinco de Cuatro falls on but I’m rolling with the day before Cinco de Mayo thing. Just roll with it, ok?

Jase is on my my dearest friends – because he is born in ‘69 (lol) and shares my husband’s middle name – so I am super stoked that he is Arrested Development’s lead and earnt him the plum gig of catching up with me on the big day.

I first met J in the mid-80s through his sister Justine – who I shared a torrid affair with on the set of Family Ties – and was immediately taken by his wit, charm and obvious talent that I could use for coattail riding. Fun fact: when my other friend from Family Ties – Mick J. Foxy – was looking for a lead in the Teen Wolf sequel, Teen Wolf Too, I knew he was the only person that could take on the role.

Turns out I was into bears from an early age.

Anyway, given his career resurgence I haven’t been able to spend as much time with Jasey-B lately, so it was so nice to sit back, take a breath and gasbag about everything we’ve missed over the last few years.

Given how busy I have also been with my career resurgence, it was an exhausting chat and we desperately needed something hearty enough to give us the require energy to celebrate Cinco de Cuatro … enter my lengthily titled Jasalbondigas Batemen.

 

 

You know how much I love both meat and balls, so it should come as no surprise that I would go straight to a Hispanic meatball in honour of our Mexican celebrations.

Spicy, comforting and oh-so-tasty, these babies go perfectly with some Portia de’arrozi, beans and dickloads of cheese. Hell, eat it after a cheeky Jessica Flaulter and wash it down with a Will Horcharnetta.

Figuratively. Maybe. Eh, whatever – enjoy!

 

 

Jasalbondigas Bateman
Serves: 4.

Ingredients
500g beef mince
5 cloves of garlic, crushed
1 egg
1 tbsp smoked paprika
1 tsp cumin
1 tsp chilli powder
1 tsp dried oregano
olive oil
1 onion, diced
1 bay leaf
½ tsp hot paprika
800g canned chopped tomatoes
raw caster sugar

Method
Combine the mince, 2 cloves of garlic, egg, smoked paprika, cumin, chilli powder and oregano in a bowl. Scrunch the mixture with your hands until well combined and form into 12 meatballs. Place on a tray, cover and chill for half an hour.

Heat a lug of oil in a large pan over medium heat. Add the onion and remaining garlic, and cook for five minutes or so, or until translucent and sweet. Add the bay leaf and hot paprika and give a quick stir before adding the tomatoes and a pinch of sugar. When bubbling away, drop in the meatballs and spoon over some liquid. Cover, reduce heat to low and simmer for about twenty minutes or until the balls are cooked through.

Serve immediately with the rice and beans before devouring.

 

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Pastel de Carnie Wilson

Main, Pie, Snack

Oh my goodness, Carnie Wilson is seriously the absolute sweetest thing.

And that isn’t even a reference to her soon to be launched, as seen on The Real Housewives of Beverly Hills business Love Bites by Carnie. Simply put, she is an absolute delight.

I first met Carnie in 1968, Bel Air … when she was born. You see, I’m a dear dear friend of her parents – or Mama and Papa, as her bandmate Chynna would say – and Brian asked me to be at the hospital so that I could be among the first people to meet my dear, sweet goddaughter.

As you can imagine, I played quite the integral role in shaping her career and encouraged her and Wen to create the greatest band of all time, Wilson Phillips.

So yep, you’re very welcome. Particularly you, Kristen Wiig … we all know Bridesmaids wouldn’t have been as successful without Hold On. Fun fact: I am the one that pushed the girls to cameo at the end, but that is another story for another time.

Despite being a very diligent godfather, we grew to also be closest of friends and I am so proud of the woman she has become and her ability to forgive my many transgressions.

(I should probs mention that I was once deported for sending death threats to Chris Farley for bullying her on SNL … I’m like Trump before Trump. My lawyers have also advised that I should reiterate that I had nothing to do with his murderdeath).

Anyway, I reached out to Carnie over the weekend to offer her some unsolicited advice about the culinary industry and despite her pointing out that her yet-to-be-launched business is already more successful than this majestic, anthropological/culinary study … she was so sweet about it, that I couldn’t even bring myself to start a feud.

And obvi, I did what I do best and convinced her that if Love Bites by Carnie were ever to move into the trash-party-canape scene, that she would engage we to come up with the recipes, including but not limited to, my Pastel de Carnie Wilson.

 

 

¿Que es un pastel de carne, bobo? Un pastel de carne es no pastel pastel, pero un pastel … de carne ¿ves?

Entonces – sorry, I didn’t even realise I had slipped into Spanish – despite this dish having a Spanish name, it is firmly an Australian classic … that Carnie would beg me to make every time I was babysitting her in the ‘70s.

Rich and hearty, these babies are like a warm hug from a dear friend – like Carnie – when you’re in pain, locked up in these chains … shit, I’m talking in lyrics again. Soz.

Enjoy!

 

 

Pastel de Carnie Wilson
Serves: 6.

Ingredients
olive oil
1 onion, finely diced
3 cloves of garlic, minced
500g beef mince
2 tbsp flour
½ cup beef stock
400g can crushed tomatoes
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp muscovado sugar
1 tsp smoked paprika
salt and pepper
2 sheets shortcrust pastry, each cut into three (mine are oval shaped … so yours may cut differently)
2 sheets puff pastry, each cut into three (as above, yo)
1 egg, beaten

Method
Heat a lug of oil in a large pan over medium heat. Add the onion and garlic and cook for about five minutes, or until soft and sweet. Add the mince and cook for a further five minutes, breaking up with the back of a wooden spoon as you go.

Add the flour and cook for a further minute before slowly stirring through the stock, canned tomatoes, paste, worcestershire, muscovado and paprika. Reduce to low and cook for a further fifteen minutes, or until thickened and reduced. Season heartily and allow to cool, off the heat, for about fifteen minutes.

Preheat oven to 200°C.

Line six individual pie dishes with the shortcrust pastry, trimming the edges as you go and placing on a lined baking sheet. Divide the mixture between the dishes – if I have extra, I just make pastie-esque pockets that are delicious and grotesque – and brush the edges with some egg. Top with a piece of puff pastry, press the edges to join and roll up any excess so it looks decorative … because who wants to waste puff?

Brush the pies with egg wash, cut a hole in the top of each pie and bake for 20 minutes.

Allow to rest for ten minutes before popping out of the tin and devouring, slathered in tommie sauce.

 

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MickMuffin Jagger

13th Annual Easter Meggstravaganza, Breakfast, Burgers, Main, Snack

We’ve come to the end of the ritual and wild horses couldn’t keep me away because this legend is a gas gas gas! Yep, as you may have guessed, I’ve finally convinced my dear friend, ex-lover and God amongst men Mick Jagger to drop by and visit … on record.

It truly is amazing how many people in the world are rooting for Megs’ return to the A-list.

I grew up with Mick and Keith in Dartford in the ‘50s – remember, I kicked Keith out of Annelie and my barbershop quartet minus one leading to the boys forming Rolling Stones. You’re welcome.

Despite the fact we semi-offended Keith by giving him the boot, he appreciated that it was the push he needed  … allowing us to play the integral role in Rolling Stones success, as Mick wanted.

While we’ve dutifully carried out our work as their muses life has gotten in the way over the years and sadly we never get to spend as much time together as we’d like, so I was super thankfully he made the long flight over to visit!

After quickly catching-up and gleefully accepting his request to be little Devereux’s godfather, we got to work on the main purpose of the visit – Meggstravaganza – and devoured way too many MickMuffin Jaggers.

 

 

It is a fact universally acknowledged that breakfast is the best menu at McDonald’s … and its piece de resistance, is the Sausage and Egg McMuffin.

And this takes that majesty, flips it and reserves it, into something even greater – a big kick of chilli, just cooked egg and cheddar so sharp it could cut a bitch.

Long story short, enjoy!

 

 

MickMuffin Jagger
Serves: 8.

Ingredients
500g pork mince
1 onion, finely diced
2 garlic cloves, minced
1 tbsp muscovado sugar
a couple of sage leaves, finely chopped
1 tbsp flat leaf parsley, finely chopped
1 tbsp dried chilli flakes
pinch of nutmeg
good whack of salt and pepper
olive oil
8 Jon English Muffins
8-16 slices vintage cheddar
8 eggs, sunny-side up
Sriracha or chilli jam, to taste
Slash Browns, to serve

Method
Combine the mince, onion, garlic, sugar, sage, parsley, chilli, nutmeg, salt and pepper in a large bowl and scrunch with your hands until well combined. Divide the mixture into 8 even balls.

Heat a lug of olive oil in a large skillet over high heat, when piping hot, reduce heat to medium and add half the patties to the pan and flatten with a spatula to about 1cm thick. Cook for about 5 minutes, flip and cook for a couple more. Remove from the heat and repeat the process with the remaining patties.

While the patties are on the go, split the muffins and get toastin’. Top half of each muff with a slice of cheese and place the cooked patties straight on top.

Once the patties are done, cook each egg until the whites are just done and the yolks are perfectly cooked. Place on top of the patties, drizzle with Sriracha or chilli jam and top with the other muff-half.

Devour … with a generous amount of Slash Browns.

 

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Breakfast Burtito Jackson

13th Annual Easter Meggstravaganza, Breakfast, Main

As you would probably expect, finding a shockingly still living legend to complete the Meggstravaganza is quite difficult … given that I generally assume they are dead.

While literally any of the Jackson 5 could take the role – given that I kinda assumed they died before Michael – Tito has always been my favourite and as such, I knew he’d be game to help bring Meg’s career back from the clutches of death.

As you know, Annelie and I got (one of) our start(s) working as choreographers for the Jackson 5 – despite what MJ’s estate sued me to deny, I maintain that I invented the moonwalk – where we bonded with the boys over being young talented ingenues with a mild-to-major fear of Joe.

Tito may not have had the star power of the Michaels or the Janets but what he lacked there, he made up for with a kind heart and he always pushed us to be better, kinder people.

Lost causes, I know … but it just goes to show how sweet and loving he is.

Given that he has been hella busy with the release of Tito Time, I haven’t been able to hang out with Daddy Teets – as I affectionately and surprisingly non-sexually call him – as often as I’d like, so it was such a blessing that he could make the time to come an help.

(Plus – I do live in fear that he could die at any given moment, so it is best to cherish the time we have left).

Since we’re both big on the early to bed, early to rise rule, I knew there was only one egg-based sacrifice/meal that we could share – our favourite tour meal, my Breakfast Burtito Jackson.

 

 

I’m going to be completely blunt here – there is bacon, a shit tonne of cheese and good whack of chilli. Need I say more to entice you into giving it a try?

FYI – the answer is no. To the kitchen, YA!

Oh, and enjoy!

 

 

Breakfast Burtito Jackson
Serves: 2.

Ingredients
4-6 rashers streaky bacon, diced
4 shallots, thinly sliced
handful of cherry tomatoes, finely chopped
1-2 tsp dried chilli flakes, depending on taste
6 eggs
salt and pepper, to taste
½ cup (minimum) grated cheese
4 small (or 2 large) tortillas

Method
Fry the bacon in a medium frying pan for about five minutes, or until just starting to go crisp.

Add in the shallots, tomato and chilli flakes and cook for a further couple of minutes. Reduce heat to low.

Whisk the eggs in a small jug, season generously and add to the pan, stirring constantly. When almost cooked, add the cheese and stir through until melted. Remove from the heat immediately.

Heat a second, clean, dry frying pan over medium heat and cook each tortilla for thirty seconds or so each side.

Transfer the warmed tortillas to plates, divide the eggy goodness amongst the four and roll into a burrito … before, obvi, devouring.

 

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Natalie Crembruglia

13th Annual Easter Meggstravaganza, Dessert, Snack, Sweets

Well hot diggity damn – guess what today’s recipe marks? No Captain EyebrowsObvious, I’m not just drawing attention to day two of the Easter Meggstravaganza … it is our 350th recipe.

Can you believe it? More importantly, do you want to believe it?

Now while my dear friend Natalie Imbruglia wasn’t thrilled to be referred to as a struggling musician, she was honoured that it coincided with a milestone recipe.

Oh – and I totally lied and said it was an ironic title. And she bought it.

I first met Nat while working on Neighbours, she started in the mid-90s and I took her under wing after becoming top-dog on set as Madge’s cigarette lighter. As is often the case, I recognised pretty quickly that she was destined for greatness and made it my goal to make her the next Kylie Minogue.

Who I was feuding with at the time.

She left Neighbours and within a year or so released her debut single Torn. Despite completely ignoring my vocal coaching to sing with an aggressively ocker, Australian accent, it somehow became a hit and she went on to enjoy a successful career.

Flash forward 18 years and she released an album of covers I didn’t even know existed before perusing her Wikipedia entry pre-visit, thus cementing her status as a struggling musician … for the sake of this exercise.

(Don’t let the shade take away from her classic album White Lilies Islands, which I’d defend until the end of time).

After working through her discomfort with the struggling part of her label, she gladly sat down to dinner know that she was actively contributing to potentially returning Meg Ryan to fame/the status quo of the world by way of egg-based culinary sacrifices.

And a big old Natalie Crembruglia doesn’t hurt to sweeten the deal either!

 

 

Smooth and sweet, this is the perfect dish to woo the universe to give Meg Ryan a(nother) break. Plus – how can it (the universe) not appreciate cracking a hard exterior to get to the creamy liquid inside.

Enjoy!

 

 

Natalie Crembruglia
Serves: 4-6.

Ingredients
300ml double cream
1 vanilla pod, seeds scraped out
4 egg yolks
2 tbsp caster sugar
demerara sugar, to top

Method
Combine the cream and vanilla in a saucepan and almost bring to the boil, ensuring not to actually let it boil.

Beat the yolks and caster sugar together in a bowl and very slowly, still stirring, pour in the cream. Once combined, transfer it back to the pan and cook over low heat until it thickens. This shouldn’t take longer than 10 minutes.

Divide the custard amongst 4-6 ramekins – depending on their size and your greed – and place in a fridge to completely chill.

When you’re ready to eat, sprinkle the tops with sugar and scorch with a blowtorch or under the grill to give a hard, sweet top. Return to the fridge for five minutes (I like to make sure the toffee firms up) … and then devour.

 

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Meggs Benedict Ryan

13th Annual Easter Meggstravaganza, Breakfast

I know I came off like a sad sack on Saturday, but it just breaks my heart so completely to think that Megs hasn’t returned to her 80s-90s glory. The woman is a damn saint and deserves it … more than anyone!

Any
one.

I was so sure that Ithaca would be her ticket back last year but sadly it barely registered on anyone’s radars. I’m not saying it deserved to be the third movie involved in the Best Picture brouhaha of 2017 … but I’m not not saying it either.

Once again, Megs was an absolute delight and downplayed the necessity of the catch-up.

“Ben – you don’t have to do this, honestly, you’ve tried. Maybe I’m not meant to be on the A-list anymore.”

Um … over my dead body Megs!

“Plus my dear, sweet Ben – I can’t be the first person to have a hat trick of dates on your highly-lauded, prestigious, future-award-winning and meaningful anthropological documentation of your close, personal relationships with celebrities told in a culinary fashion.”

Again, it took a few hours and our wine went warm before she finally agreed to give the Meggstravaganza another shot!

But honestly, who could refuse a freshly cooked Meggs Benedict Ryan?

 

 

I know the ritual only calls for five celebs, but I figured whipping up a gang bang of celebrity recipes to make Eggs Benedict could not hurt.

Plus there is nothing than a fresh benny served on Jon English Muffins with a tart heaping of Hollandaise Taylor.

To Meg, her career and the perfectly poached chicken period – enjoy!

 

 

Meggs Benedict Ryan
Serves: 2.

Ingredients
a dash of white vinegar
4 rashers of streaky bacon
handful of baby spinach
2 Jon English Muffins
avocado, mashed
1 quantity of Hollandaise Taylor
4 eggs

Method
Place a large pot of water and a dash of vinegar over high heat and bring to the boil.

While that is getting hot hot hot, heat a skillet over medium heat and fry the bacon until crispy. Remove to some paper towel and keep warm. Quickly wilt the baby spinach in the same pan, removing from the heat when done.

Split the muffins and toast and smear with avocado. You could use butter … but why? Top with some wilted spinach and bacon and leave to rest.

Also, whip up the Hollandaise Taylor as per the recipe.

When the water is boiling, reduce to a simmer and carefully crack the eggs into the water, folding the whites around the yolk with a slotted spoon to keep them beautiful and together. Cook until your desired doneness – which should be just completely cooked whites, FYI – and remove with a slotted spoon. Place on top of the bacon and drown the entire thing in hollandaise before devouring.

 

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Slash Browns

Breakfast, Side, Snack

Despite the doomsday and dramatic names of his albums, my dear friend Slash is the kind of person that fills me with an overwhelming sense of calm. Given everything I’ve done over the years, it is quite clear that is rare as well as a good thing.

While … except there was that one time Slash wasn’t able to keep my epic temper in check which ultimately led to him leaving Guns N’ Roses.

But I should probably take you back a bit further right?

I first met Slash many years ago in England when part of Bowie’s entourage. Slash’s mother used to design costumes for Dave and when we’d drop by I was always drawn to the beautiful sound of guitar in the other room.

From those very first days, I knew that he was destined for greatness and as such made my first attempt at momagering him.

(Oh FYI, I tried to adopt him … thus my plan failing, despite his success).

I then introduced him to Axl in the ‘80s and, as you know, designed what would become the majesty that in Guns N’ Roses. You’re welcome.

While I was a diligent Chief Groupie Advisor and muse – when not in prison – I did get angry with Ax when he opted not to sleep with me after a gig and swiftly went to Slash to quit the band. I was irate, he was loyal – and probably scared – and stepped away. All’s well that ends well though, as I was able to convince him to rejoin the band last year.

Given how busy the boys have been since reforming, I haven’t been able to see much of Slash so it was such a treat to spend a bit of time with him. While we sadly didn’t reconnect in the physical persuasion, I still made him our morning after Slash Browns and for that he is forever grateful.

 

 

Make no mistake, Slash is comforting and delightful … but that pales in comparison to how potato makes you feel. Particularly – and I feel like I say this for any potato recipe – when it comes in the form of a hash brown. Crisp on the outside, light and fluffy on the inside … and complete perfection.

Enjoy!

 

 

Slash Browns
Makes: 8.

Ingredients
4 potatoes, peeled and parboiled
1 egg, lightly whisked
2 tbsp milk powder
⅓ cup flour
¼ tsp smoked paprika
salt, pepper and caster sugar, to taste
butter or vegetable oil, for frying

Method
Grate the parboiled potatoes and press in a sieve to remove as much liquid as possible. Once dry(ish), place the potato in a bowl to cool.

Once cool, add the egg, milk powder, flour, smoked paprika, salt, pepper and a pinch of sugar, and scrunch with your hands to combine.

Press a small handful of mixture into a hash brown shape, place on a lined baking sheet and continue until done. Cover and place in the fridge for an hour or so.

Once the hash browns have chilled, heat a good knob of butter or lug of oil in a large frying pan over medium heat. When it is nice and hot, place a couple of hash browns in the pan and cook for a couple of minutes either side, or until golden and crisp.

Repeat until done, then devour. With or without eggs and/or Slash.

 

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Alan Meatballs

Main, Oscar Gold, Oscar Gold MMXVII: Gold with the Wind, Poultry, Snack

Ok, so full disclosure – I didn’t really think about category diversity when organising this year’s soiree. For that, I am sorry … but also, not sorry – these people are my friends and you’ll just have to accept that we’ll be spending a lot of time discussing the screenwriting categories.

Adding to my flock of seagullsscreenwriters is my dear friend, Best OG Screenplay winner and – of course – ex-lover Alan Ball.

I first met Al whilst working on Cybill – him writing, me as part of Chrissie B’s entourage – and our attraction was instantaneous. After a torrid affair, I broke things off assuming he would amount to nothing – I don’t admit it often but I was wrong. He was obviously heartbroken and injected his pain into a little known screenplay called American Beauty.

Yes, you’re welcome – I inspired the classic film.

After seeing that I was wrong I tried to grovel my way back into his heart – well I don’t know if I grovelled but I definitely recall being on my knees – and the Oscars. While he sadly declined my offer to rekindle our romance and we’ve helped each other creatively ever since.

Fun fact: I’m the one who inspired him to cast Skarsy in True Blood. Again, you’re welcome.

Now for the most important part of the event – oh, after catching up with my dear friend obvs – Al agreed that Manchester by the Sea will take out Best OG and Moonlight will take out Best Adapted Screenplay … though Lion and Arrival are worthy challengers.

Given my love of Alan and (his) balls, there was no way I was going to whip up anything other than my Alan Meatballs.

 

alan-meatballs-1

 

You know I love balls as much as Jenna Maroney but these minimally altered lil’ Meatball Shop numbers are as pure perfection as Skarsky (obvi NSFW). Big, thick and juicy, they are everything you want in and around your mouth and are absolutely exploding with flavour.

Enjoy!

 

alan-meatballs-2

 

Alan Meatballs
Serves: 4.

Ingredients
a good lug of olive oil
500g chicken mince
1 egg
¼ cup breadcrumbs
¼ cup parsley, roughly chopped
30ml white wine
2 cloves garlic, finely minced
1 tbsp salt
1 tsp ground fennel
1 tsp ground chilli
a generous whack of freshly ground black pepper

Method
Preheat the oven to 200°C and line a baking sheet with baking paper.

Combine all the ingredients – excluding the olive oil – in a large bowl and scrunch together in your hands.

Roll the mixture into a golf ball size, packing firmly as you go. You will need to wet your hands frequently as you go to smooth out the edges. Place on the sheet and repeat until done – you should end up with a dozen balls.

Place into the oven and bake for twenty, or until firm and crisp. Allow to rest for a few minutes before serving with your favourite salad or as sliders … and devouring.

 

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