Tyramen Banks

America's Next Top Model, Main, Poultry, Soup

Oh my GOD – you would not believe the week I have had! I was quietly resting off a post-boozing-with-Cath hangover on Thursday morning, minding my own business, when I received a call from my dear friend Tyra Banks.

“Ben, just wanted to check when your recap of our premiere would go live?”

I stayed quiet, hoping she would think I wasn’t there.

“Ben … Ben … BEN?”

“Um, you see, I wasn’t actu … ”

“I was rooting for you. We were ALL rooting for you.

“Tyra, you never invited me out to set so I couldn’t …

“Stop talking. Ben, stop talking. Be quiet, be quiet … STOP. I have never yelled at a friend like this before. I know you have a time machine, I
know zthat isn’t an excuse. I want us to work together to become next level fierce.

“When I yell at a friend like this it is because I care … “

“Sorry Tyra, I’ve got another call coming through. It is Naomi, she wants to … “

“Ben,” she said as sweetly as possible. “I love you, you’re fierce, you make me smize, you pop. Maybe I should pop … on the next plane and we should reconnect and discuss making this all work.”

True to her word, my girl Tyra arrived on my doorstep the next day, held me in her arms, apologised for yelling at me. Given we’re such old dear friends – we met whilst supermodelling, obvi – and the fact I was pretty cold bringing up Naomi Campbell, I forgave her. And yeah, I guess you could say this is happening. ANTM is joining the ranks of Survivor, Australian Survivor, Drag Race and Survivor New Zealand, and getting the whole culinary condolence treatment … and our friendship is renewed.

That, I guess, is the soothing power of my Tyramen Banks.

 

 

Crazy hot with a little bit of sweetness, this baby is everything you want from a ramen. And is super easy to whip up, making it look like you’ve been planning it for ages. Because I was, Ty, I was.

Enjoy!

 

 

Tyramen Banks

Serves: 2.
Ingredients

2 tbsp soy sauce
2 tsp tamari
400g egg noodle
500g chicken breasts
1L chicken stock
2 tbsp sriracha sauce
½ cup bean sprouts
½ red capsicum, finely sliced
5 spring onions, sliced
1 fresh red chilli, sliced
small handful of coriander, roughly chopped
1 lime, cut into wedges

Method
Combine the soy, tamari, minder ginger and chilli in a large bowl. Toss through the chicken, cover and leave to marinate for about eight hours or so. Or while you’re at work, for example.

Preheat the oven to 180C and prep all the ingredients.

When you’re ready to go, place the chicken on a lined baking tray and cook for about fifteen minutes, or until cooked through.

Meanwhile bring two saucepans of water to the boil and cook the eggs until soft in one, and the ramen noodles per packet instructions in another.

And in a third saucepan, cook the chicken stock and sriracha over medium heat until piping hot.

To serve, place the noodles on the bottom of your bowl, pour over the chilli stock and top with bean sprouts, capsicum, spring onion and chilli. Slice the chicken on an angle and place over the top before breaking the eggs in half and adding them to the bowl.

Garnish with coriander and a wedge of lime. Squeeze said lime in the broth before devouring, and curing all that ails ya.

 

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Kraftherine O’Dinnara

All up in Schitt's Creek Week, Main, Side, Snack

While Eug is the Schitt’s Creek cast member I have known the longest, my dear best friend Catherine O’Hara is the one I am closest to. And that isn’t meant to shade my relationships with the rest of the crew, but simply highlight how great a bond Cath and I share.

So obviously I met Cath when she joined the Second City troupe in Toronto, but our bond truly solidified when we worked together on the one-two punch that is Beetlejuice and Home Alone. You see, I was the stuntman for both Winona Ryder and Joe Pesci in the movies, and working together again gave Cath and I the opportunity to grow even closer on set.

That and the fact that I was so moved by her work on Home Alone, led to me dedicating my live to getting her the recognition she deserves. Aka an Oscar.

While my trips to rehab, multiple deportations and myriad of scandals have distracted me from that goal at times, we’ve always remained the best of friends and I was thrilled when Eug told me they were co-starring again in Schitt’s.

As expected, Cath was thrilled to drop by and celebrate the premiere with her bestie and to honour her greatest role yet as Queen Moira Rose. She was even thrilled to see a big vat of the delightfully Canadian meal, my famed Kraftherine O’Dinnara.

 

 

Does her name easily work with Kraft Dinner? No. Am I still unsure whether Kraft Dinner should be classed as a national dish of Canada (hey, Wikipedia says so … so it has to be – Canadians, please let me know if this is true in the comments)? Fuck no. Am I ashamed to admit how much I loved my copycat version? I’d sooner die!

So enjoy and feel no guilt, ok?

 

 

Kraftherine O’Dinnara
Serves: 4.

Ingredients
500g macaroni
⅓ cup butter, cut into chunks
3 tbsp flour
½ tsp mustard powder
pinch of paprika
salt and pepper, to taste
2 cups milk, to taste
1-2 cups grated vintage cheddar cheese
250g Kraft ‘cheese’ slices (aka American cheese), yes the plastic stuff (it’s fantastic)
6 hot dogs, cooked and sliced
tomato ketchup, to serve

Method
Cook macaroni per packet instructions.

Once you’ve drained the pasta, place the butter in the pot and melt over medium heat. Cook until foamy before adding in the flour, mustard powder, paprika and a good whack of salt and pepper. Cook stirring for a couple of minutes or until the roux has come together and the ‘flouriness’ has gone. Remove from the heat and whisk in the milk.

Return the pot to the heat and slowly whisk through the cheese and the ‘cheese’ until melted, goopy and well combined. Stir through the cooked macaroni and hot dog pieces, and serve immediately. Then, obvi, devour slathered in ketchup to taste.

 

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Pierogene Levy

All up in Schitt's Creek Week, Main, Party Food, Snack, Street Food, Tapas, Vegetarian

Given I am close with the entire cast of Schitt’s Creek, it was extremely difficult to decide who to bestow the honour of kicking off my celebration honouring their return to the screen. But like my girl Hizza Clinton before me, I am known for making hard choices when I need to, so picked up the phone to call the delightful Eugene Levy first.

I mean, it is only fitting that I kicked off the party with Eugene as he is the person I have known the longest. Eug and I first met whilst a part of Second City, Toronto and by a part of, I was his stand in when blocking performances given our eerily similar appearances.

While we drifted apart when I was deported from Canada – and therefore unable to appear on SCTV – we reconnected again in the ‘90s through my dear friend Tars. I was part of her entourage on the set of American Pie to get closer to Chris Klein – it was the ‘90s – but I was so thrilled to see Eug again that I abandoned my lust for Chris, and instead focused on making up for the lost years of our friendship.

Despite being extremely busy with other publicity commitments, he was so excited to come down under and mark season four in culinary form with his dearest friend.

“Ben, you really need to come visit when we’re filming next season. I could see Alexis having a long-lost twin and you have the perfect nature to pull off the role!”

“Eug, my love, I don’t know. I’m super busy at the moment, but it truly makes a lot of sense.”

Now I can’t tell you how that conversation ended for upcoming contractual reasons – hell, I shouldn’t have even mentioned how it began – I can tell you that my v. Canadian Pierogene Levy were the perfect snack to toast season four … and beyond.

 

 

Like Eugene, these babies are the perfect comforting slash celebratory snack. Warm and fluffy, and packed full of carb-y, cheesy goodness, you need to get these in your belly ASAP.

Warm apple pie my arse (… which is another embarrassing story of mine for another time).

Enjoy!

 

 

Pierogene Levy
Serves: 6.

Ingredients
1.5kg potato
6 shallots, roughly cut
200g ricotta cheese
100g cheddar cheese, grated
2 eggs
salt and pepper, to taste
40 gow gee wrappers

Method
Preheat oven to 180°C.

Peel and cut the potatoes quarters and place in a saucepan of salted water. Bring to the boil and cook until just tender, about five-ten minutes depending on their size. Drain the potatoes, transfer to a lined baking tray with the shallots and cook for a couple of minutes, or until all the moisture is gone. Transfer to a bowl and allow to cool for about fifteen minutes.

When the aggressive heat from the potatoes has gone, mash them until their mostly smooth. Add the ricotta, cheddar, eggs and a good whack of salt and pepper, and mix until thoroughly combined.

To make the pierogis, place the gow gee wrappers on a clean, dry bench and place a generous teaspoon of filling in the centre. Brush the edges with water and press the edges together, pleating as you go … to make them look as flash as a rat with gold teeth. Because, obvi.

When they’re all done, bring a large pot with about 1-inch of water to the boil and steam the pierogis for about ten minutes, give or take, or until they’re cooked through.

Devour, greedily, with sour cream or some hot sauce.

 

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Cherry Seinfeld Cheesecake

12 days of Festivus for the rest of us, Cake, Dessert, Snack, Sweets

After what feels like a marathon finish to an epic year – kicking off with the supreme Diana Ross, experiencing the highest of highs honouring the 10th anniversary of Because I Said So, and the lowest of lows witnessing queen Sandra Diaz-Twine’s torch being snuffed for the first time, learning that Nicaragua can be pronounced Knee-Coo-Arrr-Ohhh-Goo-A, seeing the glorious buns of Locky Gilbert on the killer second/fourth season of Australian Survivor, the glorious crowning of Sasha Velour, catching Milk post-All Stars 3 filming and a breathtaking end to the oddly titled Heroes v. Healers v. Hustlers – we’ve finally hit day 12 of the 12 Days of Festivus.

You know, after catching up with Jase, Heids, Barn, Liz, Wayne, Mike, Pat, John, J-Lou, Stel and Jez.

It should come as absolutely zero surprise what with the process of elimination and the fact the show is named after him, that we’re rounding out our Fete de Festivus with a date with my dear friend slash protege, Jerry Seinfeld. What – you didn’t know I taught him everything he knows?

He first caught my eye during his appearances on Benson and I took him under my wing, guiding his career from Johnny Carson, to Letterman and eventually introduced him to Larry David. The rest, as they say, is history.

Given how busy Seiny has been with his Netflix deal, we haven’t seen much of each other lately so it was such a treat to pop on our puffy shirts and ring in Christmas – by way of Festivus, of course – with a big fat Cherry Seinfeld Cheesecake.

 

 

Tart and sweet, creamy, rich and packed full of spice, this cheesecake is festive perfection. And super simple, which is perfect if you want to focus on your drinking. And who doesn’t?

Enjoy!

Oh, and from our crazy family to yours, Merry Christmas! We’re taking a short break and will be back in the new year … or maybe a bit before. Dun dun DUUUUNNNN!

 

 

Cherry Seinfeld Cheesecake
Serves: 12.

Ingredients
1 cup frozen pitted cherries
¼ cup muscovado sugar
2 tsp ground cinnamon
½ tsp mixed spice
200g butternut snap biscuits, crushed
100g butter, melted
500g cream cheese
½ cup raw caster sugar
½ cup thickened cream
3 tsp gelatine powder, dissolved in ¼ cup boiling water

Method
Place the cherries, muscovado sugar, cinnamon and mixed spice in a small saucepan over medium heat and cook for about fifteen minutes, or until it beautifully scented and reduced. Transfer to a heatproof bowl and place in the fridge to cool.

Combine the biscuit crumbs and melted butter, and press into the base of a 20cm springform pan and refrigerate while you make the filling.

Beat the cream cheese in an electric mixer until smooth. Reduce speed to low and add in the sugar, cream and gelatine until smooth and combined.

Fold through the chilled cherries, and pour the mixture into the chilling pan and return to the fridge for a few hours to set.

Remove from the fridge half an hour before serving and devour.

 

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Julia Meatlouis-Dreyfus

12 days of Festivus for the rest of us, Main

I know it is only day 9 and I know Julia Louis-Dreyfus is neither the inventor of Festivus nor Jerry ma’fucking Seinfeld – but after catching up with Jase, Heids, Barns, Liz, Way-Way, Mick, Pat and John – but today is the jewel in the crown … that is the savoury portion of our 12 days of Festivus celebrations.

Off topic, but did reading that sentence make you picture a big green underline telling me to consider a fragment. Because it felt like it did but I can’t really be bothered dealing with it. So soz.

Despite the ban from Lorne Michaels, I was lucky enough to meet Jules on the set of Saturday Night Live and well, we just clicked. I don’t know it was our foul mouths, our shared sense of humour or the fact we didn’t click with similar people with few exceptions *coughs* Heidi *coughs*, but we quickly became the best of friends and I’ve guided her career from the start all the way through to her record breaking Emmy success on Veep.

Given poor Jules is still undergoing treatment for breast cancer, I made an exception to the ‘everyone comes to me unless it requires time-travel’ rule, and headed over to whip her up a warming festivus dinner in the comfort of her own home. FYI she is doing really well and is a testament to a good attitude making a world of difference.

Now I know I said Jules was the jewel in our festivus crown … but I never actually said the meal was classy. In any way, shape or form. But let’s be honest, how do you have festivus without a traditional Julia Meatlouis-Dreyfus.

 

 

Warmly ensconced in a hug from some fresh iceberg lettuce, this meatloaf is actually hella tasty. And dare I say it, a classy version of the Costanza classic. If meatloaf can ever be considered classy. Which I think it can be.

Enjoy!

 

 

Julia Meatlouis-Dreyfus
Serves: 8 angry family members airing their grievances.

Ingredients
1kg beef mince
1 onion, diced
1 ½ cups panko breadcrumbs
1 egg, whisked
5 garlic cloves, crushed
1 zucchini, grated
2 carrots, peeled, grated
handful baby spinach, roughly chopped
1 tbsp Worcestershire sauce
2 tbsp tomato paste
1 tbsp, wait for it, chilli flakes
small handful fresh flat-leaf parsley leaves, roughly chopped
small handful oregano, roughly chopped
salt and pepper, to taste
¼ cup smokey barbecue sauce, for glazing
4 leaves iceberg lettuce, washed and dried, for wrapping the slab of meat

Method
Preheat oven to 160°C.

Combine everything but the sauce and lettuce in a large bowl, scrunching with your hands until well combined. Form into a large loaf-ish shape, place on a lined baking sheet and bake for an hour or so, or until firmed. Brush with the barbecue sauce and return to the oven for fifteen minutes, or until caramelised and delightful.

Remove from the oven and allow to rest for fifteen minutes before slicing and serving on a bed of lettuce. Why? Because that is what Estelle Costanza would do … before devouring.

 

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Potato Michaelline Richards

12 days of Festivus for the rest of us, Side, Vegetarian

We’ve reached the halfway point of our 12 days of Festivus celebrations, and I thought that after kicking things off with Jase – yes, this is just an excuse for a shameless plug for our previous recipes – before going to the portrayers of smaller characters like Heidi, Barney, Liz and Wayne, it was high time I caught up with another member of the core four.

And there is no one more core to Seinfeld than Michael Richards. Well, outside of the other three leads, obvi.

I first met Mick while working together on Fridays. Fun fact: I was the one that encouraged him to carry the cue-cards out to Andy Kaufman leading to the infamous drink throwing incident. While we fell out of touch in the years that followed, I was thrilled to see him again on the Seinfeld set.

Despite having another falling out after the laugh factory incident in 2006, Kirstie Alley helped us reconnect while he was working on her 2013 sitcom and we’ve been renewed friends ever since.

He was so excited to drop over for Festivus that he also knocked my apartment door off its hinges on arrival – classic Kramer style.

“What are we doing? Where are we going? What are we eating? Who are we seeing?”

For a second, I felt that I’d managed to finally crack the code and travel to alternate dimensions and into tv and films, due to Kramer-esque energy. Turns out, he was just hella excited to see me and down a vat full of Potato Michaelline Richards.

 

 

Uuuuuggggghhhhh – I hear you grown. How many versions of mashed potato can one anthropological patch of cyberspace have? A) Screw you and b) dickloads. I mean, creamy gooey potato on the inside, crisp and golden on the outside? This is perfection, damnit.

Enjoy!

 

 

Potato Michaelline Richards
Serves: 6.

Ingredients
1.5kg potatoes, peeled and quartered
salt and pepper, to taste
¾ cup milk
50g unsalted butter
½ cup parmesan, grated
1 cup thickened cream, whipped to soft peaks

Method
Heat the oven to 120°C.

Bring the potatoes to the boil in a large saucepan over high heat with a good pinch of salt. When rollicking, reduce heat to medium-low and simmer, half-covered, until they are tender but not sodden, about 10 minutes. Drain the potatoes and return to the still hot pan and stir until any excess water has evaporated and they’re no longer steaming.

Mash thoroughly, or put in a stand mixer on medium with the paddle attachment, until the potato is completely smooth. Stir in the butter, milk and parmesan until combined and the butter completely melted slash incorporated. Gently old through the whipped cream, being careful not to lose too much air. Season, transfer to a medium baking dish and bake for half an hour, or until heated through and just started to crisp and get golden on top.

 

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12 days of Festivus, for the rest of us

12 days of Festivus for the rest of us, Guess Who's Coming to Dinner

Get out your longest, hardest pole and prepare to air some grievances because Festivus is almost here!

Yes, that’s right – after surviving Christmas in 2014, checking in with the Kardashians in 2015 and celebrating everything hybrid with Chrismukkah last year, we’ve decided to mark this year’s festive season by celebrating nothing.

Join us tomorrow as we kick off our countdown to Christmas with the stars of the greatest show of all time Seinfeld.

Welcome to the 12 days of Festivus, for the rest of us.

Image source: NBC.

 

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.

Betty White Chocolate, Pumpkin and Walnut Cookie

Baking, Side, Snack, Sweets, Thankgiving for being a friend

Despite the fact my girl Betts is the only surviving Golden Girl, I applied yesterday’s logic with Rue – that she’d be upset if I disappeared after catching-up with Bea and Estelle – so decided to stick around in ‘87 to see out this year’s thanksgiving. Well, technically that year’s thanksgiving. But in lieu of this year’s.

Fuck – time travel can be a confusing bitch, no?

I’ve known Bet for years and years, after meeting on the set of Match Game in ‘63. Side note: based on how much fun we had, I suggested Ru do a version on Drag Race … and Snatch Game was born. You’re welcome.

While Betty and I talk on the phone every other day in the present day – I got super paranoid about a Golden curse in 2010/11 after Rue passed away a year after Bea, and she a year after Stell – we weren’t able to see as much of each other as we liked in the ‘80s. I mean, between my various crimes, scams and love affairs and her hit show, we were lucky to catch up once a month.

I rolled up on the lot for the fourth day in a row – talk about deja vu – as Betty raced into my arms for a hug.

“My dear Ben. I’ve missed you! It will be so wonderful to have my turn marking Thanksgiving with you.

“I’ve been so happy all day … Bea wanted to kill me!”

She burst out laughing while a fear gripped me … before I realised it wasn’t the present and she has outlasted the curse thus far. We gossiped and laughed as we drove back to her house. Both thankful, most of all, for each other’s company. And, obviously, my festively approved Betty White Chocolate, Pumpkin and Walnut Cookie.

 

 

Yes, cookie. In the singular – this was our first foray into the majesty of the skillet cookie. And dare I say it, we nailed it. Perfect spiced dough combined with the sticky sweet chocolate and pumpkin, and the earthiness of the nuts join together for a perfectly festive dessert.

I mean, how can you not be thankful for nuts in your mouth?

Enjoy and happy Thanksgiving!

 

 

Betty White Chocolate, Pumpkin and Walnut Cookie
Serves: 6.

Ingredients
olive oil
½ small butternut pumpkin, cut into a 1cm dice
1 tbsp ground cinnamon
150g unsalted butter, chopped
½ cup firmly packed muscovado sugar
¼ cup raw caster sugar
1 egg, lightly whisked
1 tsp vanilla extract
1 ¾ cup plain flour, sifted
½ tsp bicarb soda, sifted
pinch of freshly ground nutmeg
2 cups white chocolate chips
⅔ cup toasted walnuts, roughly chopped

Method
Preheat oven to 180°C.

Place the pumpkin on a lined baking sheet with a lug of water and a teaspoon of cinnamon. Toss to combine, transfer the tray to the oven and bake for twenty minutes, or until golden and sweet. Allow to cool while you get to work on the cookie.

Combine the butter and sugars in a 20cm, ovenproof skillet and cook over medium heat for a couple of minutes, or until the butter has just melted and everything combined. Remove from heat and allow to cool for 15 minutes.

Whisk the egg and vanilla into the mixture before folding in the flour, bicarb soda, remaining cinnamon and nutmeg until just combined. Fold through the pumpkin, chocolate and walnuts, transfer the skillet to the oven and bake for 20 minutes, or until golden and crisp. Allow to cool for half an hour before serving just warm with ice cream.

 

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Turkey Roulade McLanahan

Main, Poultry, Thankgiving for being a friend

After spending the last couple of days in ‘87 catching up with Bea and Estelle, I wasn’t sure if I should hang around for my date with Rue or go visit her in ‘05 when she was appearing in Wicked. Despite the fact it would likely have lead me to landing a part in the hit musical – and probs my first Tony – I decided to stick with the past.

Mainly to avoid a feud due to me exiting the time period without a word. Though it’s not like it would have lasted long, given how close we were.

I first met Rue on the set of Maude in the ‘70s. I, of course, was there as part of Bea’s entourage but I was fast taken by the delightful Eddi-Rue. We were both thrice divorced by the time we met and it was just such a comfort to have someone to talk to that had been through the same thing.

Rue always felt like the glue that held the girls together, given her warm, loving nature and I am so thankful to be able to experience it firsthand once more.

“My sweet darlin’ Ben, I do say, how I’ve missed you!”

I ran into her arms and held back my tears for her unexpected death in 2010.

“Now my sweet boy. Bea and Stell told me I’m in for a real treat for dinner … like how the men feel when going on a date with that Blanche!”

We laughed long and hard well into the night, talking about all the things we were thankful for – divorce being a big one for us three-timers – before sitting down to a big ol’ orgy of meat in the form of my Turkey Roulade McLanahan.

 

 

Given I was cooking in someone else’s kitchen … in the ‘80s, I couldn’t go around whipping up a big roast. That of course doesn’t take away from the fact this is a show stopper. The crispy pancetta crust keeps the turkey nice and moist. Particularly when you stuff it full of more meat and a good whack of herbs.

Enjoy!

 

 

Turkey Roulade McLanahan
Serves: 6.

Ingredients
1 small bunch of sage, roughly chopped
4 pork sausages, casings removed
1 carrot, grated
5 garlic cloves, minced
2 tbsp grated parmesan cheese
¼ cup craisins
a small handful of spinach, roughly chopped
freshly grated pepper
800g turkey breast fillets, flatten to 2cm thick with a mallet or rolling pin
200g thinly sliced pancetta

Method
Preheat the oven to 180°C.

Combine the sage, sausage, carrot, garlic, parmesan, craisins and spinach in a bowl with a good whack of pepper.

Arrange the pancetta on a sheet of baking paper, slightly overlapping. Line the flattened breasts along one of the long edges, pressing closely or overlapping to form a clean piece of meat. Form the stuffing into a long sausage and place it along the centre of the meat. Using the baking paper as a guide, tightly roll the turkey over to form a long roll, with the pancetta sealing the turkey meat. Tie with a couple of pieces of kitchen twine to secure, transfer to a lined baking sheet and bake for 45 minutes, or until crisp on the outside and beautifully cooked on the inside.

Allow to stand for five minutes or so before carving, serving and, most importantly, devouring.

 

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Sweet Potato Estelle Galetty

Side, Snack, Thankgiving for being a friend, Vegetarian

I know it is hard to pinpoint a more tragic death, particularly when it comes to your friends, but my dear, beautiful Estelle Getty’s was truly heartbreaking. I mean, I miss Bea and Rue just as much, but knowing that she truly suffered in her final years and couldn’t remember how wonderful she and The Golden Girls were will always break my heart.

After Bea and I circled back to the lot after catching-up yesterday it took all my strength not to break down in tears knowing what would happen in a couple of decades. We ran into each other’s arms and held each other close, silently acknowledging the deep love of our friendship.

“Pussycat!” Oh FYI, she used her pet name for me – pussycat – as her term of endearment for Dorothy on the show.

“Pussycat, I’ve missed you! How have you been? Why don’t you come visit me more? Are you well? Can I get you a part on the show? Do you want a snack?”

I’d known Estelle for a couple of years by 1987, having met while she starred in the Torch Song Trilogy which was written about me by my ex-Harves. Our bond was instant and while we never got to spend as much time with each other as we’d like, it always felt like only days between visits.

We drove to her L.A. home, laughing and catching up, despite the fact I knew exactly what she had and would be up to next. It was heartbreaking yet at the same time so wonderful to be able to spend time with her while she was still at her best. The only that made the date every better was chowing down on some Sweet Potato Estelle Galetty.

 

 

Potato bake is the side dish of champions. Be it normal or sweet, there is nothing better than perfectly roasted potatoes covered in dickloads of cheese and a punch of herbs.

Enjoy!

 

 

Sweet Potato Estelle Galetty
Serves: 6.

Ingredients
olive oil
5 shallots, thinly sliced
500g sweet potatoes, peeled and thinly sliced
a few sprigs of fresh thyme, roughly chopped
a small stalk of rosemary leaves, roughly chopped
a pinch of freshly grated nutmeg
1 tsp chilli flakes
salt and pepper, to taste
⅔ cup freshly grated parmesan
200g goat’s cheese

Method
Preheat the oven to 180°C.

Place the potato, shallots and a lug of olive oil in a bowl with the thyme, rosemary, nutmeg and chilli. Toast to coat.

Smear – yes, smear – a lug of olive oil on the base and edges of a small baking dish.

Layer the potato on the base of the dish, slightly overlapping, moving from the outside in, until covered. Sprinkle over a quarter of each of the cheeses, followed by another layer … and a quarter of the cheeses and more potato until it is all gone. Finishing, obvi, with the cheese on top.

Place the galette in the oven and bake for about 45 minutes, covering with foil after half an hour if the top is getting to crispy.

Remove from the oven and allow to cool for ten minutes. Then devour, ferociously.

 

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.