Gelatine

Torikish Meelight

Dessert, Snack, Survivor, Survivor 42, Sweets, TV, TV Recap

Previously on Survivor Jeffrey gagged the castaways with the fact that they would be split up into two groups ahead of the next tribal council. With both groups having someone win immunity and both groups voting someone out. After Jonathan won his group – with Maryanne, Tori, Lindsay and Drea – reward and the chance to be the second tribal council of the evening, the all male group headed off to scramble on a second beach. And while Rocksroy thought it was an easy Romeo vote ahead for them, Omar and Hai flipped things and blindsided Rocksroy from the game and straight over to the jury bench.

Travelling back in time a wee bit, the victorious group returned to camp, quickly frying up their kebabs and devouring their feast. Lindsay meanwhile shared how thrilled she was to be grouped with Jonathan and Maryanne, meaning the former Taku’s would be able to control the upcoming vote. And given Drea has an idol, Tori is clearly the easy vote. Jonathan meanwhile was desperate to blindside Drea with the idol in her pocket, with Maryanne thrilled to be a part of the plan, given she has been on the outs since the merge. Sadly for him however, Maryanne didn’t appreciate the way he spoke to her though was willing to suck it up if she gets further. But best believe she ran straight to Tori with the Drea plan, despite him forbidding her.

Meanwhile Jonathan caught up with Drea, telling her the fake plan to take out Maryanne to flush her idol. Which would be fine, except for the fact she also has an idol and that is something that would clearly come back to bite her. Jonathan then caught up with Lindsay, with her quickly point out that the plan to put a vote on Maryanne is stupid, given if Drea plays the idol, they are screwed. As such, she tried to convince him they need to loop in Tori so she and Drea put their votes on each other instead, so that if an idol is played, they have nothing to worry about. Though Jonathan just would not listen. At all.

At their tribal council, everyone was shocked to see Rocksroy was the one voted out by the first group. Drea wasn’t sure what exactly it meant, while Lindsay admitted that seeing him on the jury has made her question whether their current plan is the right one. Drea then pointed out that seeing two African American people voted out back-to-back made her nervous, while Tori was thrilled to be able to play in a little group as it gave them an opportunity to play with different people and try different things. Maryanne and Drea spoke about the previous tribal council playing on their minds, with Drea admitted that unconscious bias is likely leading to the African American contestants going out back-to-back-to-back and as such, she was playing her idol tonight.

This made Jonathan nervous and ask what her plan would be, with Drea throwing Tori’s name out there. While everyone got on board, Maryanne started whispering to Tori that she literally can’t vote out Drea and continue the cycle. And when the whispering was clearly heard by all, she gave an impassioned speech to the group about taking a stand for who she is outside the game. Jonathan then got defensive and said that he is not racist and then called Drea agressive and well, that is unconscious bias, but as a white heterosexual male, he struggled to see that. Both Drea and Maryanne spoke passionately about how they are not calling people racist, but are shining a light on the fact that they do have a harder path forward, particularly since they always have to be ‘on’ and have a lot of pressures that other people in the game do not.

The pressure of being a representative for their community got to Maryanne who admitted that she too would be playing her idol, not because she thinks she will receive votes but because she knows some idiot on the internet will say she only survived the episode because of race. Which is very true and so damn sad. Lindsay stepped in and praised the duo for being so brave, assuring Drea that she was not being aggressive and that she appreciates they have a harder experience that they don’t understand. Maryanne then summed things up by giving an impassioned, well-argued speech about how every minority has to play the game differently and ugh, I love her so much.

Given the raw emotion, the group opted not to officially vote and as such voted in the open. After Drea and Maryanne played their idols, Tori quickly deduced she would be the one going home and after getting them to give her a reason, she went to play her Shot in the Dark, which did not give her safety, sending her home while a teary Lindsay lived to see another day.

While Tori was overwhelmed by all the emotions of tribal council, she was happy with the fact there was little she could do to avoid being the boot given it came to only her and Lindsay in danger. And as such, she quickly moved on and was back to laughing it up and regaling me with tales to avoid giving me free therapy. When it became clear I wasn’t getting any freebies, I quickly plated up some Torikish Meelight and toasted a game well played.

The turkish delight chocolate bar may be the reviled snack-size left in the bag, but genuine turkish delight is straight up delightful. Floral and fruity, super sweet and melt in your mouth, it is the perfect way to turn around a day.

Enjoy!

Torikish Meelight
Serves: 8-12.

Ingredients
4 ½ cups caster sugar
¼  cup powdered gelatine
1 cup hot water
1 cup cornflour
¼ tsp red food colouring
1 tbsp rosewater
1 cup icing sugar

Method
Oil a lamington or slice pan and line with baking paper, pressing it into the edges and leaving a couple of centimteres overhang.

Once that is prepped, pop the caster sugar in a large saucepan with 1 cup of room temp water and stir to combine over low heat. Cook, stirring infrequently, for about 20 minutes or until the sugar has disolved.

Grab a candy thermometer and pop it in the pan. Increase heat to medium and bring to the boil without stirring, simmering for about 20 minutes or until it reaches 116C or the ‘soft ball’ phase. Reduce heat back to low and continue to simmer for five minutes, maintaining the heat at 116. Remove from the heat.

Meanwhile whisk the gelatine in a jug with the hot water. Pop the cornflour in a bowl and whisk the gelatine mixture in to combine, avoiding any lumps forming before whisking in the red food colouring to give a pale pink colour.

Slowly whisk the cornfloured gelatine into the hot syrup until smooth. Return to the heat and simmer for an additional five minutes or so, or until it is translucent. Strain into a heatproof bowl, removing any foam or scum in the bowl before whisking in the rosewater. Pour into the prepared pan and leave overnight at room temperature to set.

Once set, lightly dust a chopping board with icing sugar and turn out the turkish delight. Using an oiled knife, cut into large cubes, dust with icing sugar to coat and then devour. Greedily.


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Blueberry and Krystalemon Versacheesecake

Baking, Cake, Dessert, RuPaul's Drag Race UK, RuPaul's Drag Race UK 3, Snack, Sweets, TV, TV Recap

Previously on Drag Race 12 iconic queens arrived in the UK Werk Room, ready to fight for the crown. While tragically they were felled one by one starting with Anubis – yep, this old chestnut (not roasting on an open fire) – followed by Elektra, Victoria, Veronica, Charity, River, Choriza, Scarlett and Vanity, leaving Ella, Kitty and Krystal to make it to the finale. After writing verses on Ru’s Christmas song, chatting with Ru and Michelle and performing the song live on stage, the top three lip synced for the crown with Kitty and Ella deemed co-runner-ups to the iconic Krystal Versace.

The youngest winner in franchise herstory.

Krystal came into the competition ready to absolutely dominate the game. After winning the first challenge which leaned heavily into her fashion strengths, she continued to surprise herself as she slayed everything thrown at her.

More importantly, she showed the world how sweet and focused she is and that sometimes, nice gals finish first. As such, I was thrilled to witness her coronation, which is guaranteed to be just the start of a very bright future.

Fresh off the stage, I pulled her in for a massive hug and reiterated how proud she is. Given she is young enough to be my child – if it was a very young-teenage pregnancy – I quickly pivoted to asking her if she was looking after herself, the other queens were being nice to her and whether she had done her homework.

The last one being eerily poetic, given the clearly came into the competition with a solid understanding of what needed to be done. Meaning the least I could do was celebrate her success with a beautiful Blueberry and Krystalemon Versacheesecake.

Super sweet, a little bit tarty and packing a surprisingly delicate, floral centre, there is no better way to honour our newly crowned queen. Or celebrate a special occasion. Or, you know, just have a really fucking delicious cake.

Enjoy!

Blueberry and Krystalemon Versacheesecake
Serves: 8.

Ingredients
200g Ginger Nut biscuits, blitzed into a rough sand texture
100g butter, melted 
750g cream cheese, softened 
½ cup raw caster sugar 
1 tbsp gelatine
¼ cup boiling water 
1½ cups thickened cream
250g blueberries
½ cup Lemon Kurd Cobain
20g edible flowers

Method
Combine the biscuits and butter in a bowl until they are coming together, and press into a 24cm springform pan to form a smooth base. Transfer to the fridge to set.

Meanwhile, beat the cream cheese and sugar together in the bowl of a stand mixer until smooth and combined. Dissolve the gelatine in the boiling water before adding to the mixture with the thickened cream, and beat for a further couple of minutes or until velvet and smooth.

Remove the filling from the mixer and fold through the blueberries.

To assemble, scatter some flowers on the base, followed by a couple of dollops of the mixture. Dollop in some of the curd and swirl through with the tip of the knife. Top with the rest of the filling, a few more dollops of curd and repeat the swirling process. Top with flowers and place in the fridge to set for a couple of hours, or ideally, overnight.

You could also do the flowers last to avoid wilting, but I prefer them set into the cake despite not looking as great.

Once set, remove from the tin and devour, greedily and most importantly, victoriously.


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Mortadella Reese

Main

It is always with such mixed feelings that I venture back to see my dearly departed friends, like the divine Della Reese. I mean, it is such a joy to see them again but it is also a reminder that the world has lost them.

And a fear that it will lead to a butterfly effect that will see a sequel to The Butterfly Effect reignite Ashton Kutcher’s career. Which is risky AF.

Lucky I understand that with great power, comes great responsibility and I am adept at keeping things in check. Plus – how can you focus on anything but when spending time with a dear friend like Della.

I first met Della in the ‘60s when I got my start as a production intern on the set of her talk show Della. While some talk-show hosts are actually vicious – apparently – Della was nothing but kind and took me under her wing, and as such, I became her most loyal supporter.

Given my passion for Survivor, I decided to go back to the early ‘00s set of Touched By an Angel as I knew it was me running my mouth about the show, that led to Roma and Mark Burnett getting together. So I couldn’t do too much damage.

Plus – TBAA is such a joyous iconic program, that I wanted to see Della in action just one more time. And boy did she deliver! We laughed, we cried and in between takes, we smashed some glorious slices of Mortadella Reese like it was the good old days.

I guess because it was slash is.

 

 

This may come as a shock given my passion for sausage, however this is the first time I’ve attempted this recipe – thanks SBS – but damn am I glad I did. Salty, sweet and smooth, this has fast become my third favourite meat to have in my mouth.

Enjoy!

 

 

Mortadella Reese
Serves: 12.

Ingredients
1–2 full-length natural ox bung or other disgusting sausage casing which is far more terrifying in theory
1 cup sweet red wine
6g ground coriander
1g ground cinnamon
5g mace
10g standard kwikurit, not to be confused with kiwi fruit like when I went shopping
8g powdered gelatine
450ml chilled water
200g hard back pork fat
4.5kg pork shoulder meat
75g salt
125g skim milk powder
1 cup pitted green olives, sliced
25g dried pepperberries

Method
Soak the ox bung in cold water for 1 hour, then rinse well inside and out. Thread onto a sausage nozzle, put it onto a plate and keep in the refrigerator.

Meanwhile bring the wine to a gentle simmer in a large saucepan with the coriander, cinnamon and mace for 20 minutes, until well reduced. Set aside to cool completely.

While this is getting chill, combine the kwikurit and gelatine in a jug with the chilled water, stirring until dissolved. Set aside.

Now start working on the meat by cutting the fat into a 1cm dice, and putting the meat through a 1cm mincer plate into a large bowl. Sprinkle with the salt and milk powder and scrunch to combine. Add the spicy wine and water mixtures, and stir to thoroughly combined. Return through the mincer using a 6mm plate.

Add the fat, olives and pepperberries to the freshly minced bowl and mix until combined. Place in an airtight container and place in the fridge to chill overnight.

Set up the sanitised sausage cannon and fill the bowl with the forcemeat, ensuring not to leave any air pockets, and attach the nozzle to the end of the sausage cannon. Remove the mixture from the fridge and pump the mixture out the end of the nozzle before you tie off the end.

Slowly start to crank the cannon and fill the sausage, guiding the casing out of the cannon as it fills, using your whole hand, onto a clear sterilised work surface. Once it has reached the desired length, stop and tie off the end. Repeat the process until you finish the mixture.

Place the sausage into a smoker after the temperature has reached about 49°C. Smoke heavily, raising the temperature gradually to about 80°C, and hold until the mortadella reaches about 65°C on a digital thermometer. This can take up to 3–4 hours.

Transfer mortadella to the fridge and chill overnight, before slicing and devouring.

 

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Michello Williams Shots

Dawson's Creek 20th Anniversary, Dessert, Drink

After spending time with Josh, Katie, Mezza-B, JVDB and Kerr, we’ve come, just like that, to the end of my Dawson’s Creek 20th Anniversary road. Though I guess, really, I should call it a creek, no? Given said anniversary of the premiere falls today and we’re balls deep in awards season, I knew that Mich was the perfect person to act as the jewel in our crown.

Plus – Michelle Williams is a damn saint and is hella iconic, so she is most deserving. I mean, her statement post-Wahlbergate and shout out to Anthony Rapp was perfection.

While I only met Michelle on the Dawson’s set, we quickly became the best of friends and have been each other’s emotional support ever since (even if her close bond with Busy sometimes gets in the way). Fun fact: as Jake and I were engaged at the time of Matilda’s christening and I’m her secret third godparent).

Her career has truly gone from strength to strength since leaving the Creek, raking in a Golden Globe and a quartet of Oscar nominations (… that really should bump up to five after her powerhouse performance, during two different filmings, in All The Money in the World). She kinda is like the millennial version of Meryl, TBH.

Of course she laughed off my lavish praise when we set down to celebrate her role as Queen Jen Lindley and her ongoing success, but deep down I know she appreciated me toasting her with a tray of Michello Williams Shots.

 

 

Since we are both – yes, BOTH – hella classy, I didn’t want my jello shots to be a technicolour monstrosity that burnt from your esophagus right to your soul. So instead of that, I went with a dignified sparkling, berry and chambord combination which truly gives you life. Consider this the Oscar version compared to the usual Golden Globe-esque jello shot.

Enjoy!

 

 

Michello Williams Shots
Serves: 6.

Ingredients
750ml bottle of sparkling, I went with Prosecco because Sonja Morgan is my low-key role-model
6 leaves Gelatine
¼ cup raw caster sugar
1 lemon, juiced
1 shot chambord
½ cup blueberries or raspberries, rinsed and drained

Method
Cut the gelatine into the top of a double boiler, cover with the sparkling and leave to sit for fifteen minutes, or until hella soft. Fill the bottom of the double boiler with water and simmer over a medium heat until the gelatin has completely melted. Whisk in the sugar and lemon juice until the sugar has dissolved. Remove from the heat and allow to cool slightly. Pour the remaining sparkling into a bowl with the chambord and add the gelatin-sparkling mixture through a sieve.

Chuck a couple of berries in each shot glass – this could honestly fill 18-24. So just set any remaining liquid in a jelly mould or even a bowl – fill with jelly and transfer to the fridge to set for a couple of hours.

Once set, grab then out and devour, greedily.

 

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Parphaedra Parks

Dessert, Snack, Sweets

There is nothing more soothing than having a sassy catch-up with my dear friend Shade-ra Parks. Particularly after her stellar performance on this week’s housewives, letting Porsha plant herself directly under a bus whilst chugging back wine.

This, my friends, is peak Phaedra and this is why we are the absolute best of friends. Wine and shade.

I first met Phaedra while she was in law school. As you can probably guess, I was running a scam pretending to be a lecturer – fun fact, my lawyer lecturer persona inspired Annalise Keating. Phaedra, as my brightest and shadiest student uncovered my duplicity and forced me out of the profession.

Being such a sweet christian girl however, Phaedra took me under he wing and taught me to lead a good, southern christian life whilst also being hella sexy.

Given Phae has been so busy lately with the boys, her business and general feuding with her Atlanta friends, I haven’t seen her since Apollo went to priz. It was such a treat to reconnect, catch-up and most importantly talking about the remainder of the season over a delicious Parphaedra Parks.

 

parphaedra-parks-1

 

Being as Phaedra is literally the sweetest thing in the world, I first whipped this up to show my appreciation and make up for the fact that I am not as kind as her. That said, she is sweet but she is also great at throwing shade and is a little nutty, so I had to include some cherry and almonds to get the point across.

And to elevate the flavour – enjoy!

 

parphaedra-parks-2

 

Parphaedra Parks
Serves: 8.

Ingredients
500ml cream
150g dark chocolate
1 gelatine leaf
2 egg yolks
75g caster sugar
100g almonds, chopped and toasted
100g pitted cherries, halved

Method
Bring half a cup of cream to the boil in a small saucepan over medium heat. Once boiling over like an international holiday of a housewives franchise, remove from the heat and whisk through the chocolate and gelatine leaf until smoothy and glossy. Set aside to get chill.

Whisk the remaining cream in a large bowl until the ribbon stage. In another bowl – I know, another – mix the eggs and sugar in a stand mixer until light and fluffy.

Fold the chocolate mix into the eggs until smooth, then fold in the cream, almonds and cherries. Transfer to a lined 25cm square cake tin, smooth the top, cover and freeze overnight.

The nek day – as the kids said a few years back – cut into portions. Serve … and devour.

 

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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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Michelderflower and Raspberry Fitzjelly

Dessert, Survivor: Kaôh Rōng, Sweets

Ding, ding, ding – we have a winner!!

Yes, the secret – which I’ve surprisingly kept for the last twelve months after stealing the urn from Probst and counting the votes – is finally out and my dear friend and ex-colleague Michele Fitzgerald has officially been crowned the Sole Survivor of Kaoh Rong: Near-Death Island.

I first connected with Mich a couple of years back when we were both tending bar in Jersey where we bonded over our mutual love of Harry Potter. While I eventually left the bar to work as the Giudice’s financial advisor, our experiences did inspire me to travel back in time and write the screenplay to the hit 80s film Cocktail.

Poor Mich’s win has been quite polarising – hell, even I’m still debating whether Aubry was robbed of the title – but the fact of the matter is, she gave a strong final tribal council performance and won the vote. Convincingly.

Thanks to what people are calling a jury full of people that are helly-jelly of Aubry’s game, Michele was able to articulate her impressive, low-key game and convince them she was deserving of the title. In honour of the haters, I had to make her a Michelderflower and Raspberry Fitzjelly.

 

michelderflower-raspberry-fitzjelly-1

 

Haters are gonna hate … unless you serve them up this floral, tart and delightful dessert. While I will always be team Aubry – in honour of our dark curls, cool glasses and nerd behaviour – Mich played a hard, subtle game and her skill at connecting with others and making moves when she needed to was underestimated by us at home.

Congratulations Michele – while Aubry was also a deserving candidate, you completely earned your win. Enjoy your victory jelly!

 

michelderflower-raspberry-fitzjelly-2

 

Michelderflower and Raspberry Fitzjelly
Serves: 6.

Ingredients
150ml elderflower cordial
250ml water
100ml vodka
5 leaves gelatine
125g fresh raspberries

Method
Combine the cordial, water and vodka in a large jug.

Break the gelatine up into pieces in a heatproof bowl, covering with a dash of the liquid and leave to soak for 10-15 minutes. If needed, place the bowl over a pot of lightly simmering water and stir until completely dissolved.

While the gelatine is soaking, rinse the raspberries.

Pour the gelatine liquid into the jug and stir to combine. Half-fill whatever you’re using as a mould – I went with margarita  glasses as this is a victory dessert and I’m not an animal – dot a couple of raspberries in each and place in the fridge to set for a couple of hours. Leave the remaining mixture at room temperature.

Repeat the process with the liquid and fruit, and return to the fridge to set for a further few hours.

Devour in honour of our reigned champ – well done Mich!

 

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+.