Tandoorhea Perlman

Emmy Gold, Emmy Gold: The Gold Wing, Main, Snack

We’re hurtling towards the end of this year’s Emmy Gold celebration, The Gold Wing, and I knew that after catching up with Gaz, Marg, Av and Ram, that Rhea Perlman was the perfect person to help me round out the acting categories. I mean, she has four Emmys and is a TV legend. What more could you want?

As you probably are expecting, I first met Rhea on the set of Cheers when I was visiting my friend Kirstie Alley. Given Rhe was an absolute laugh riot, I gravitated towards her and we slowly became the best of friends.

In the decades since, she has continued to dominate the small screen and brought boundless joy into my life. And the lives of anyone with a TV. Or those that have seen her egregiously Oscar snubbed turn in Matilda.

Anyway, I catch-up with the De Vito-Perlman’s on the reg, however it has taken me this long to convince one of them to drop by on the record. Which I assume is on account of Danson’s nom and me telling her that her refusal would bring him bad karma in his category?

Thankfully it wasn’t awkward when I arrived at their mansion and we quickly caught up and got to work running the odds. Obviously I am still on the The Marvelous Mrs. Maisel, so forced her to agree that Rachel Brosnahan is guaranteed the Lead Actress win, despite agreeing Pamela Adlon and Issa Rae are both worthy victors. When it came to her former category of Supporting Actor we deviated, with her backing Zazie Beetz for Atlanta and me going with Betty Gilpin for GLOW. With that out of the way, we went out to their lanai and smashed a shit tonne of my Tandoorhea Pearlman.

 

 

Packed full of spice, these little koftas are the perfect way to heat up a boring school-night meal and fill you full of joy. Like sweet Rhea does with all that she … does.

Enjoy!

 

 

Tandoorhea Perlman
Serves: 4.

Ingredients
500g lamb mince
2 tbsp tandoori paste
2 tbsp natural yogurt
2 tbsp coriander leaves, roughly chopped
1 tbsp ginger, minced
2 garlic cloves, minces
1 lime, zested and juiced
salt and pepper, to taste
salad, Michael Flatley Bread and Raita Mitchell, to serve

Method
Preheat oven to 180C.

Chuck everything – but the salad, Michael and Radha, obvi – in a large bowl and scrunch until well combined.

Shape into koftas and place on a lined baking sheet. Transfer to the oven and bake for 20 minutes, or until golden and crisp.

Devour with salad, bread and raita.

 

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Creamed John O’Hurleeks

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

We’re rapidly approaching the pointy end of our 12 Days of Festivus celebrations *sighs whilst simultaneously taking a deep breath* after catching up with Jase, Heids, Barn, Liz, Wayne, Mike and Pat, so I thought it was high time to charge our final side dish on the Peterman account.

Yas bish, my dear friend John O’Hurley is today’s guest of honour.

While I didn’t meet John-John until he walked onto the Seinfeld set, our friendship was instantaneous. Sure sharing the same sense of humour helped that cause, it was our passion for talking like a game-show announcer that truly brought us together.

Now while that eventually lead to a massive falling out after he got the host role on To Tell The Truth – “Just tell me John, the truth, why did you go behind my fucking back,” I screamed before lunging at him and pulling him in a pool La La Land slash Dynasty style – we were brought back together by my dear friend Kelly Monaco who creamed him in the first season of Dancing with the Stars.

Just don’t tell him it was me that rigged the show in her favour.

In any event, I like to rub that loss in as often as possible – “Oh calm down Johnny, I’m just joking. I got over you snatching my game show!” – so always whip up some Creamed John O’Hurleeks whenever he is in town.

 

 

I feel it is kind of redundant to tease this baby given the majesty of the ingredients list, but let me just say, this side is perfection. It is also probably really bad for your cholesterol … but choose your choice, you do you boo, etc.

Enjoy!

 

 

Creamed John O’Hurleeks
Serves: 6.

Ingredients
2 tbsp butter
4 leeks, thinly sliced
1 cup chicken stock
1 cup cream
salt and pepper, to taste
cayenne pepper, to taste

Method
Melt the butter in a skillet over medium heat until foamy. Add the leeks and cook for 15 minutes until softened and sweet. Add the stock, reduce heat to low and simmer for half an hour, stirring occasionally.

Stir through the cream, salt, pepper and cayenne and cook for a further fifteen minutes, or until gloriously reduced. Serve immediately and then devour, greedily.

 

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Megan Marshmallys

Dessert, Emmy Gold, Snack, Sweets

We’ve made it – day five of my Emmy Week celebrations is finally here and there is no one I’d rather catch-up with than the dear Megan Mullally.

As you know, Megsy and I have been close friends for close to 30 years since my fluffer days in the 80s, through my role as her Maid of Dishonour and even survived my feud with Debra Messing during Will & Grace, which shut down the set more than 200 times and advising her to be in You, Me and the Apocalypse.

The only thing Megsy loves more than partying with Nick and I, is black market gambling so was hella keen to run the  odds for the remaining categories – we felt that we had well and truly covered off on the Comedy odds.

Oh Master of None will win Best Comedy and Actor, FYI.

In addition, Sarah Poulson will pip K Dunst, Game of Thrones will win drama, Rami Malek will win my heart / Best Actor, Viola will rob Tatiana and My Girl Chlumsky will finally bag herself an Emmy and that is as far as I can remember on account of our boozy ways.

I do remember, however, that my Megan Marshmallys were the perfect sweetener to the sting that she wasn’t attending – thank god I’ve got Kit!

 

megan-marshmallys-1

 

Marshmallows – dry, powdery and sickeningly sweet? Yes. But freshly made, these babies truly sing – delicately melting in your mouth and filling your heart with joy.

Who will take home the gongs? Join me Sunday/Monday – timezone dependent – as I live blog the event while hosting the E! Red carpet, finalise the script for Jim, attend with Kit, Idris and Tom and act as the results auditor.

Enjoy!

 

megan-marshmallys-2

 

Megan Marshmallys
Makes: 48.

Ingredients
⅔ cup icing sugar, sifted, plus extra for dusting
1kg caster sugar
2 tbsp liquid glucose
¼ cup gelatine powder
4 egg whites
1 tbsp vanilla bean paste
⅔ cup cornflour

Method
Full disclosure, these make an absolute shit-tonne … but they are good (and Megsy and I use them, well, let’s just say there is a fetish) and will get eaten. Quickly.

Line a couple of lamington pans/baking trays with baking paper and generously dust each with icing sugar.

Meanwhile combine the caster sugar and glucose with 400ml of water in a saucepan and stir over low heat until the sugar dissolves. Crank up the heat to medium and bring to the boil, cooking for 3-5 minutes or until a sugar thermometer reaches 110-120°C.

While that is cooking, combine the gelatine with 400ml of freshly boiled water and allow to stand for five minutes, or until glossy and clear. Once ready, whisk through the sugar syrup and remove from the heat.

Now get to work on the meringue and beat the eggwhites until stiff peaks. And I mean stiff peaks. I once peaked too soon, in that I didn’t have stiff peaks, resulting in a marshmallow that has meringue on top and a layer of what looked like aspic or lard below.

Anyway, with the mixer still on, gradually – and again, gradual is the key part of this step – add the sugar syrup until all combined. Beat for a further 10 minutes, until the mixture is thick and glossy. Remove from the mixer, fold through the vanilla, spread amongst the pans and chill until firm, an hour or two.

Combine the cornflour and icing sugar in a shallow dish.

Remove the marshmallow from the fridge, cut into squares and roll in the powdery mixture. Stand to dry on a metal rack for an hour or so before devouring.

Store any extra in an airtight container, though storing them scares me. Mainly because I don’t understand not gorging.

 

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Carrie Fisher’n’Chips

Main, Seafood

Oh my goodness – my stomach is in agony! No i’m not into some odd masturbatory technique, I just haven’t stopped laughing for the last 24 hours.

It was such a treat to have Carrie over and reenact a good / funny version of SaTC with the part of New York dutifully played by my kitchen / television.

As you know, we met in rehab and were bonded instantly due the fact we were both poised to be celebrated writers and we had complex relationships with our Hollywood mothers. While my issues stemmed from the fact that I was generally running a scam at their expense, Carrie grew up in the limelight of the Reynolds-Fisher dynasty and drama which gave her a very different childhood … and me a reason to befriend her to get to Debs to form an alliance against Liz.

Obviously she stole two of her husbands from me … but that is another story for another time.

So back on track, I quickly ingratiated myself with the Reynolds-Fishers (often despite Caz’s better judgement) and have been a confidante to Caz ever since, filling each other’s lives with so much joy and laughter.

I can’t say enough about how beautiful and close our friendship is.

As I mentioned and I’m sure Star TrekWars fans would be aware, Caz just wrapped on the latest movie and was completely pooped so relished the opportunity to pull up a seat next to me in our twin recliners and make sassy, forced, attention grabbing statements about the semi-clad swimmers who were dutifully flooding our basements.

To get us in the mood – or to be more accurate, out of it – I whipped up a batch of her favourite / my famous Carrie Fisher’n’Chips.

 

carrie-fisher-n-chips-1

 

I assume I’ve mentioned it ad nauseam, if not, I fucking hate seafood. Hate it. I mean, they live in their filth (even though someone rightfully argued that they live in a purifying saline solution). Anyway, Carrie loves a good ole Fish and Chips and given that she just wrapped her time in London, I had to make something to help her acclimate back into the real world.

With that, I went heavy with the chilli, lemon and lime to drown the flavour of fish and served it with crispy chips and a delightful harissa mayo that had me *shudder* liking seafood.

Enjoy!

 

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Carrie Fisher’n’Chips
Serves: 4.

Ingredients
8 pieces of hoki portions (I hate seafood, of course I’m going to buy pre-portioned)
2 eggs, whisked
1 cup plain flour
2 cups panko breadcrumbs
¼ cup flat-leaf parsley, finely chopped
1 tbsp chilli flakes
zest of one lime
vegetable oil
One serve of the chips from Friza Minnelli … I don’t think the Dolognese would help the chips

Harissa mayo
1 clove of garlic, finely minced
3 tbsp mayonnaise
4 tsp harissa paste
1 ½ tsp rose water

Tartare
1 cup mayonnaise
zest of one lemon
2 tsp capers, drained, finely chopped
2 gherkins, finely chopped
2 tbsp flat-leaf parsley, chopped

Method
Probs make a start on the chips first. Then when they are in the oven, whisk the eggs in a shallow bowl, the flour in a second shallow bowl and combine the breadcrumbs, parsley, chilli and lime in the third shallow bowl with a good whack of salt and pepper.

Dry the hoki pieces with some paper towel. Working piece by piece, coat the fish in the flour, dip in the egg and coat in the crumb. Rest on a plate and continue until they are all sorted.

Heat a good lug of vegetable oil in a large frying pan over medium heat, when it is nice and hot reduce the heat to low and fry two pieces at a time, 4-5 minutes per side. Remove to some paper towel and repeat until the fish is sorted.

Turn off the oven when the chips are done and place the fish on the lower shelf to keep warm while you quickly whip up the sauces … which are super easy. Place all the ingredients in separate bowls – obviously – and stir to combine.

Serve up the fish and chips with a fat dollop of the sauces and the cut up zested citrus. Devour.

 

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Postcards from the force of Hannah and Her Sisters

Guess Who's Coming to Dinner

Huge news guys!

No, I’m not covering the Olympics despite being crazy sporty. While I’m sure you’re wondering why I’m not there the answer is simple, I am a doctor for the Russian team … so yeah, I’m banned – maybe I’ll be allowed in Tokyo?

Who knows? Either way, I was crazy moist after watching the Opening Ceremony and decided I needed one of my closest gal pals to drop by while we quench our thirst during the first/best week of the competition – aka swimming / scantily-clad-men-a-palooza.

So obviously I reached out to my closest girlfriend, Carrie Fisher and obviously she said yes!

We’ve know each other since meeting in rehab – I was the inspiration behind Alex in Postcards from the Edge. Like the bonds I made in prison, the bonds you make in rehab are for life and Caz and I have always been a loving support for each other.

Caz recently wrapped on the latest Star Wars movie – fun fact, it was our life goal to never see one of those films but Carrie had to sit through one at a premiere so I am riding solo with that goal (relax Star Wars fans, if Carrie asks me to watch them I will … she doesn’t mind) – so was very keen to relax, reconnect and lecherously watch the swim events.

What says you’re my dearest friend / damn I love watching the swim team?!

Picture source: Publicity shot from a Star Wars, obviously I don’t know which one.

 

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+.

Tortéa Leoni Chips

Party Food, Side, Snack

My life is essentially a series of bad choices linked together, leaving a memoir made up of my trail of destruction. I mean, I am happy – I’ve got to sleep with countless attractive celebrities as I mingle with Hollywood’s elite – but I am fully aware that my actions can leave behind a trail of broken homes and hearts.

Essentially I’m Angelina Jolie and my life is a trail of Jens. Although, she really won in the end amirite?

Anyway, my dear, sweet Téa, thankfully, never allowed herself to be a victim of my debaucherous behaviour with Dave.

After making Tay-Tay a star, I introduced her to my protege Day-Day – love blossomed and a 90s power-couple was born. Then the noughties happened and Day-Day and I got naughty.

It was a very hard (don’t even go there) time for the three of us but Tay knew that we were both spiralling and that we weren’t trying to hurt her. It was a long process, working through all of our feelings after we sorted out our issues, but I will always be thankful to Tay for forgiving us both. When you screw up as often as I do, you get pretty good at apologising, I guess.

Tay, in my humble opinion, is one of the most underrated actresses of our time and I am so glad she wanted to drop by and plot her way back to the A-list. Yes, she is currently starring in the hit Hillary Clinton-lite TV show … but she is finally ready to go after my opus of getting her an Oscar.

I mean, sure, I could give her the seven I’ve stolen from my friends over the years but I really feel she has what it takes to win her own after an egregious snubbing for Jurassic Park III.

Tay was in such a good mood, have just wrapped the latest season of Madam Sexretary and felt ready to focus all of her energy on plotting and scheming her path to gold (oddly she chose to travel without Tim, but I guess that was a wise choice given our past). As you know, scheming makes me hungry, so I was quick to whip up a batch of my Tortéa Leoni Chips.

 

tortea-leoni-chips-1

 

There was once a time in my life where tortillas were solely used to make burritos, enchiladas or tacos. It was a terrible fucking existence even with Day-Day in my bed, if I’m going to be honest.

Crisp, light and delicious, tortilla chips are the perfect scheming snack.

Enjoy!

 

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Tortéa Leoni Chips
Serves: 6, with dips … obviously.

Ingredients
10 flour tortillas, cut into triangles
vegetable oil

Method
Preheat oven to 180°C.

Arrange triangles/strips on two large baking sheets. Brush the chips with vegetable oil and bake for 10-15 minutes, or until crisp, puffed and golden.

Devour with your favourite dips. Salsa Struthers is a pretty good option, FYI.

Obviously you could deep fry them, but you know I’m terrified of pots of oil.

 

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+.

The Naked Truth hurts

Guess Who's Coming to Dinner

There are not many people on the planet that would forgive the man whose sex addiction synced with their husband’s, leading to a torrid and downright filthy affair.

My dear, understanding, patient and forgiving friend Téa Leoni, however, is one of them.

I first connected with good Tay-Tay, in the early 90s when I was part of Geena Davis’ entourage. Tay had a bit-part in A League of Their Own and we bonded over our mutual-hatred of Madonna on set. Seeing the talent within her, I took her under my wing and endeavoured to make her a star.

A big, big fucking star!

If only I hadn’t fu … nevermind.

What says thank you for forgiving my indiscretion with your husband and continuing with our beautiful friendship?

Picture source: Kirk McKoy / Los Angeles Times.

 

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+.