Shane Goulash

Australian Survivor, Australian Survivor: Champions vs. Contenders, Main, TV Recap

Previously on Australian Survivor, 23 Aussies and 1 three-time American loser were marooned in the lush jungles of Fiji for the non-biblical battle between top dogs and underdogs. Despite getting out to a strong start in the opening challenge, the Contenders were first to suffer a loss with Matt giving an extremely patronising speech at tribal leading to him becoming the first boot. He was followed out of the game by self-appointed King Russell Hantz, Damien, Steve K, Jenna – yep, doing this – Moana, Anita, Zach, Paige, Jackie, Tegan and Heath.

In honour of the Spicys, two became one and the tribes merged, leading to the downfalls of Lydia, Robbie, Sam, Mat, Benji, Steve, Fenella, Monika, Shonee and Brian before Shane defeated Sharn the prosecutor in front of the jury.

Despite being fairly low down the totem pole early in the season, Shane managed to find her way into the main alliance and make it to the merge where she truly flourished, while not being able to be fucked with. From finding idols, to dominating around camp, spying for allies, fostering critical bonds, orchestrating pivotal blindsides and being a damn boss, Shane managed to defy expectations for the older female archetype and played, arguably, the showiest game of our three victors.

And prove that Shane Gould will always be a champion. Obvi one that is never to be fucked with.

The only fear I have about Shane’s victory, is that we’re going to have to suffer through Dawn Fraser next season and let’s be honest, Dawn is no Shane. And I don’t want to fuck(ing deal) with Dawn Fraser.

After giving a rousing toast as she left the island, I raised her arm in triumph and congratulated her with a big, hearty, piping-bloody-hot and victorious Shane Goulash. Huzzah for Shane Gould, iconic, Queen of Australian Survivor: Champions vs. Contenders.

 

 

Packing a powerful paprika punch, this goulash is the perfect thing to renew your energy after 50 days starving on an island. Rich hunks of beef melt in your mouth, while the spicy sauce is like a warm hug. Throw in some mash, and you’re in heaven like Shonella smashing margs or Benji doing whatever he does to a plate of nachos.

Enjoy!

 

 

Shane Goulash
Serves: 4-6.

Ingredients
olive oil
salt and pepper, to taste
1kg chuck steak, cut into large cubes
3 onions, quartered
5 garlic cloves, minced
1 tbsp sweet paprika
2 tsp hot paprika
1 tsp smoked paprika
1 of each red, yellow and green capsicums, cored, seeded and cut into chunks
3 bay leaves
1 tbsp tomato paste
400g canned diced tomatoes
1L beef stock

Method
Preheat the oven to 160°C.

Heat a lug of oil in a large dutch oven and season the beef with a whack of salt and pepper. Add the beef to the pan in a couple of batches and cook until sealed. Remove from the pan, reduce heat to low and cook the onions for ten minutes or so, or until soft and sweet. Add the garlic and sweat for a minute.

Bring the heat back to medium and return the beef to the pan with any leaky juices with the three paprikas and the three capsicums and cook for a minute or so. Add the paste and bay leaves, stirring until well combined. Add the tomatoes and stock, stir and bring to a simmer.

Remove from the heat, chuck the lid on the dutch oven and transfer to the oven to cook for 2.5-3 hours, or until tender and your house smells like it is not to be fucked with. Like Shane Gould.

Serve with a shit tonne of Gabriel Mash, sour cream and chives. Then devour, like the ultimate champ that you are.

 

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Mongoliam Gallaghlamb

Main, Side

Now I know I ran my fucking mouth a bit on Monday, but I was so fucking excited to be seeing me mate Liam and getting things back to how it used to be that I simply couldn’t watch me fucking p’s or q’s.

And let me tell you, that fucking excitement was not misplaced as me and the lad are back to being the best of fucking friends.

I first met Liam in the ‘80s while attending The Barlow Roman Catholic High School together. While I tried to sell stories about him being expelled when he was 16, it was actually an elaborate ruse to cover up my own expulsion and criminal activities at the time. Liam is just a fucking legend and was willing to take the heat for me.

It should come as no surprise that I fucking love the guy.

While our relationship has been volatile at best and I’ve worked to play the brothers off against each other, he accepted me apology and we had the best fucking time catching up on what we’ve been up to.

Even when we refused to join me in reforming Oasis, I didn’t fly off the handle and threaten him and his career. Which is what I’m known for. Instead, I accepted his rational argument that we should keep our relationship as just mates and served him up a big bowl of Mongoliam Gallaghlamb.

 

 

This anglicised Chinese take-away dish has long been a favourite of mine, even before I realised Mongolian Lamb included lamb, which I hated at the time. A little bit sweet, packing the hint of a kick and full of tender meat, is there anything else you could want?

Enjoy!

 

 

Mongoliam Gallaghlamb
Serves: 6.

Ingredients
1 tbsp sunflower oil
600g lamb, thinly sliced
1 onion, thinly sliced
1 green capsicum, thinly sliced
2 celery sticks, thinly sliced
1 tsp Chinese five spice
2 tbsp soy sauce
2 tbsp Shaoxing wine
2 tbsp hoisin sauce
2 tbsp black bean sauce
rice, to serve

Method
Heat the oil in a wok over high heat and stir-fry the lamb for a couple of minutes or until browned. Transfer to a plate.

Add the onion, capsicum and celery and stir-fry for a minute or so before stirring through the five spice and a good whack of salt and pepper. Add the lamb back into the pan with the soy, Shaoxing, hoisin and black bean sauce, and simmer until reduced.

Serve piping hot with freshly cooked rice, or even Stephanie Fried Rice. She’d fucking love it.

Devour.

 

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