Brie, Fig and Graham Nortoastie

RuPaul's Drag Race UK, RuPaul's Drag Race UK 1

As you know, I was critical in hand picking the judges for UK’s first transplant season of Drag Race and as such, opted to go with someone that I’ve had hands on experience with, in the form of Graham Norton.

Giving Ru a British version of me and someone that I’ve given myself.

I first met Gray on the set of the Ab Fab ‘Gay’ episode and, as a social climber from wayback, I scaled him like a mountain and quickly got myself swept up in his entourage. And eventually, thankfully, his heart.

While the relationship became a bit of a fizzer after I caused a scene on the set of Another Gay Movie – I thought I was being helpful, in my defence – Graham, the kind hearted soul that he is, knew that while our relationship couldn’t continue, our friendship would always be an important part of his life.

Like Alan, Graham is positively hyped for the world to finally see what the UK queens have to offer.

Though to be fair, I think he was also hyped to see I was serving up his favourite Brie, Fig and Graham Nortoastie for our gossip.

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A little tart, a little salty and positively oozing with cheesy goodness, this toastie has it all. And is more than enough to keep you occupied while you await the premiere.

Enjoy!

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Brie, Fig and Graham Nortoastie
Serves: 2.

Ingredients
4 slices bread
¼ cup butter, softened
2 tbsp fig jam
1 tsp Dijon mustard
200g brie, sliced as best you can
4 slices ham off the bone, yeowww

Method
Heat a skillet or griddle pan over medium heat.

Lay the bread out on a chopping board, butter and smear half with jam and the other half with Dijon mustard.

Top two slices with brie and ham and close the sandwich and butter the top. Transfer the sandwich, buttered side down, into the skillet. Butter the top exposed slice of bread while you fry the sandwich until darkly golden and crisp. Flip the sandwich and cook for a further couple of minutes.

Remove from heat, slice and devour immediately, being cautious of the molten cheese that could burn off your lips.

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Linda Perry Peri Chicken Pizza

Main, Pizza, Poultry, Street Food

What a difference a few days can make, right? After witnessing Glenn’s seventh and Amy’s sixth snubs – no matter how deserving the delightful Olivia and Regina are, it still stung – I started to rage about all the things this Oscars failed me on like Shallow muse Timothée Chalamet and my girls Dolly and Linda Perry getting snubbed.

By the time Linda arrived at my house I was in such a state, alternating between crying and screaming, that she had to pull me into her arms and hold me until I calmed down.

And thanks to her warm, loving friendship, I’ve been in a state of zen since.

I’ve known Linda for years and years, first meeting as teens in San Diego. Fun fact: she taught me that San Diego didn’t actually translate to mean whale’s vagina, which I passed on to Will Ferrell to use as a joke in Anchorman.

But anyway, she was always so patient and kind with me, despite my many foibles, so I jumped at the chance to move to San Francisco with her in the ‘80s and I of course, vowed to make her a star.

Given how insanely busy she has been recently, Linda and I haven’t spent as much time together as we would like, so it was wonderful to be able to just have time to reconnect. And smash a piping hot Linda Perry Peri Chicken Pizza.

 

 

A crunchy base, sweet tomatoes and the fiery spice of peri peri chicken work together to form the perfect pizza for warming up a surprisingly cold evening in Brisbane. FYI, it got down to 25°C.

Enjoy!

 

 

Linda Perry Peri Chicken Pizza
Serves: 2-6.

Ingredients
2 bases as per Pizsa Zsa Gabor
olive oil
2 chicken breasts, diced
½ cup peri peri sauce
⅓ cup passata
oregano and basil, roughly chopped, to taste
1 red onion, thinly sliced
1 cup baby spinach
200g cherry tomatoes, halved
mozzarella, to taste

Method
Prep the bases as per Zsa Zsa’s instructions.

Heat a lug of olive oil in a skillet and cook the diced chicken for five minutes or so, or until cooked through. Add the peri peri – more if needed – and cook for a further couple of minutes, or until well coated.

Preheat oven to 180°C.

Smear passata over the prepared bases, sprinkle of the herbs, onion, spinach, spicy chicken and cherry tomatoes, before blanketing – I mean, you don’t have to but who wouldn’t – in mozzarella.

Transfer to the oven and bake for fifteen minutes, or until bubbly and golden. Before devouring, thinking about how wrong it is that Lind and Doll still don’t have Oscars.

 

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.