Main

Ellie Kemparmigana Rissoles

Hashbrown: The End, Main

After kicking off my celebration of Unbreakable Kimmy Schmidt – Hashbrown: The End –  catching up with Carol and Dylan, I realised that I needed to circle back to the point and celebrate the titular Kimmy. Aka my dear friend Ellie Kemper.

While I haven’t known Ellie as long as some of the other cast members – I met her in 2011 while visiting Melissa on the set of Bridesmaids – we quickly bonded over our passion for writing and became the best of friends.

Despite being a close personal friend of Tina, I shockingly didn’t organise the casting. It was such a delight to pick up the phone from Tina who was giddy to have found her Kimmy, only to discover it was my dearest friend.

I haven’t seen Ellie since the last Emmys – where I refused to believe the news that Kimmy’s end was nigh – so it was wonderful to spend some time together and absorb the fact that this delightful, quirky show is ending and the world will never be the same.

And our hearts will become a blackened void.

Though I guess that’s where my Ellie Kemparmigana Rissoles come into play.

 

 

Chargrilled eggplant topped with a juicy, braised rissole, covered in tomato sauce and cheese? You can’t go wrong, even for the staunchest of anti-eggplanters – the veggie only, obvs – like me.

Enjoy!

 

 

Ellie Kemparmigana Rissoles
Serves: 6-8, depending on the size of your eggplant.

Ingredients
olive oil
1 large eggplant, cut into 1cm slices
1kg beef mince
1 tbsp oregano, chopped
1 tbsp basil, chopped
3 garlic cloves, crushed
⅓ cup parmesan cheese, grated
2 cups passata
½ cup – or more, obvi – mozzarella cheese, grated

Method
Preheat the oven to 200°C.

Place the slices of eggplant on a lined baking sheet and brush with olive oil. Transfer to the oven and bake for half an hour, flipping once. Remove and drain on some kitchen towel.

Reduce oven to 180°C.

Combine the mince, oregano, basil, garlic and parmesan in a bowl and shape into 16 rissoles.

Place the eggplant slices in the bottom of a baking dish and top each with a rissole. Pour over the passata and sprinkle with the mozzarella. Transfer to the oven to bake for half an hour, or until the cheese is golden and the rissoles cooked through.

Serve immediately with a big heaping of Gabriel Mash or on their own. Or with salad. I don’t mind, the most important thing is you devour.

 

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Quesadylan Chipotlula Chicken

Hashbrown: The End, Main, Snack, Street Food

Now I know Kimmy Schmidt only has four main cast members, but I couldn’t go past honouring one of the wider ensemble members before the show comes to an end. While Amy Sedaris is still someone I need to catch-up with ASAP, it is Dylan Gelula who I felt deserved a date given Xanthippe’s relationship with Kimmy provided me with so much joy when it first started.

I first met Dylan on the set of Jennifer Falls where I was working as Jessica Walter’s self-appointed bodyguard – I couldn’t trust Jeffrey Tambor not to appear and verbally assault her – but was taken by the young upstart’s talent. And ability to hold her own against Jess and the equally iconic Jaime Pressly.

When Tina first brought Unbreakable to me, she was hoping I would play Xanthippe – then named Benthippe – though I was too busy making bad choices and made a bad choice for my career. And a great choice creatively, suggesting she gender flip the role and cast Dyl.

You’re welcome.

I haven’t seen Dylan since filming the earlier seasons, so it was a treat to look back on how far she has come and for me to bait her into thanking me for giving her the big break. Thankfully she was a sweetie and before I had even mentioned that I would be serving a big plate of Quesadylan Chipotlula Chicken, she was talking about how wonderful my support has been.

 

 

You know I love my chilli to liquify my insides and given me the hiccups and the table, and these babies don’t fail. Piping hot, smokey and a little bit sweet, they’re the perfect food to honour the fire she brought to the role.

Enjoy!

 

 

Quesadylan Chipotlula Chicken
Serves: 4.

Ingredients
olive oil
2 onions, diced
5 garlic cloves, minced
200g can chipotle chilies in adobo sauce, roughly chopped
400g can crushed tomatoes
1 tbsp muscovado sugar
salt and black pepper, to taste
3 cups roast chicken, roughly chopped
8 tortillas
3 cups grated cheese
Guacamole, sour cream and lime, to serve

Method
Heat a lug of oil in a skillet over medium heat and sweat the onions for five minutes, or until tender. Add the garlic and cook for a further minute, or until fragrant. Quickly add the chipotle in adobo, tomatoes and sugar with a pinch of salt and pepper and bring to a simmer. Reduce heat to low and stir through the chicken until heated through.

Preheat oven to 180°C.

To assemble, sprinkle cheese on a half of each tortilla – in a half-moon, ya dig? Split the chicken amongst the tortillas and spread to cover the cheese. Sprinkle with the remaining cheese and fold the tortillas closed to form semi-circles. Press firmly and transfer to a lined baking sheet.

Place in the oven to bake for fifteen minutes, or until golden and crisp. Cut into wedges and serve piping hot with guac, sour cream and a fresh squeeze of lime juice.

Devour.

 

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Lamber Tarkich

Baking, Main, Survivor, Survivor: All Stars, Survivor: Edge of Extinction, Survivor: The Australian Outback

I have this sick feeling in the pit of my stomach. I mean, we just exited the latest Survivor Dark Ages with the killer albeit horribly named David vs. Goliath, and we’re entering a season named Edge of Extinction. Which without spoiling, actually screw it you need to be warned – features the return of Redemption Island instead with worse rules and a new name.

Will I still watch it and likely love it like a good superfan? Sure. But I am concerned about what it means for Survivor movie forward. The one thing giving me hope is that a season that ends with every person voted out on the jury and the first boot winning, could give us Gabon levels of insanity. Which is literally the best case.

Anyway as I am wont to do, I’m assembling some of my favourite winners – or at least the remaining winners – to help countdown to the new season. And likely do some sort of ritual to steer it towards Gabon.

As you know I am a dear friend of Romber and even introduced them and tee-ed up their alliance which led to love, The Amazing Race, marriage and four daughters. It also makes me responsible for All Stars so either you’re welcome or I apologise, depending on your views on the season.

I’ve known Amber since the filming of Australian Outback after trekking to find the set in search of Probst. While my unintended meddling screwed over Kucha far more than it did Ogakor, I did kinda screw over Amber’s game by wooing Colby – who I must catch soon – and turning him against Jerri – who I also must catch soon – setting up her downfall, she soon moved past the pain after introducing her and Rob.

While we haven’t had an official cast reveal yet, we do know that Aubry will be returning – hopefully with an edit this time – alongside second chancers Kelley and Joe, and Family Guy writer David who I assume was emboldened by Mike White’s success last season. Given the twist seems tailor made for the likes of Joe to finally succeed, I am hoping it backfires and either Kelley or Aubry rank highest amongst the returnees. Amber obviously is hoping that Kelley will snatch victory and complete her Brkich narrative, albeit over three seasons.

It was as robust conversation as it could be without being able to spoil the rest of the cast, however it was a delight to catch-up, talk smack about Rob continuously spoiling the switch and merge tribe colours with his Instagram posts and smash a big ol’ Lamber Tarkich.

 

 

Based on a number I saw whilst browsing Taste.com.au, this tart is a delicious, quick meal to throw together during the week. Not that I don’t believe Amber isn’t worth effort, because she dominated All Stars and played Rob to perfection (… and still ended up married) so don’t at me. Sometimes simply is best, packed with spice and fresh flavours, it will have you salivating from the moment it goes into the oven.

Enjoy!

 

 

Lamber Tarkich
Serves: 4.

Ingredients
olive oil
1 tbsp tomato paste
4 garlic cloves, minced
500g lamb mince
1 tbsp ground cumin
2 tsp ground coriander
2 red chillies, sliced
¼ cup pine nuts
1 lemon, zested and juiced
small handful mint, roughly chopped
10 sheets filo pastry
50g butter, melted
1 cup Sierra Dawn-Hummus
2 tomatoes, deseeded and diced
½ tsp sumac
1 red onion, diced
small handful flat-leaf parsley
100g feta, crumbled

Method
Preheat the oven to 180°C.

Heat a good lug of oil in a large skillet and cook the tomato paste and garlic for a couple of minutes. Add the mince, spices and chillies, and cook for five minutes before stirring in the pine nuts, lemon and mint, and removing from the heat. Set aside to cool slightly.

Brush each sheet of filo with butter -bar the top one – and stack on each other. Fold the edges inward to form a rough rectangular shape and place on a lined baking sheet. Stab the base with a fork and transfer to the oven to bake for ten minutes, or until lightly golden. Remove from the oven and allow to cool.

To assemble, smear the centre with Hummus and top with the lamb mixture. Combine the tomato, sumac, onion, parsley and feta in a bowl and sprinkle over the top. Place in the oven and bake for fifteen minutes, or until golden and warm.

Devour.

 

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Novak Gnoccovich

Main, Pasta, Vegetarian

Oh my goodness, Novie is just the sweetest damn thing in the world.

He ran into my arms at the secret security exit of Brisbane Airport – the one made famous by Schapelle Corby, FYI – and said, “I’m so glad you invited me to appear on your anthropological study! I feel like time spent with you will be what pushes me to another grand slam victory.”

I mean, come on. That is adorable and brings a tear to my cold dead heart.

I’ve known Novak for years, meeting in 2005 at the Australian Open. As you know, I am well respected in the tennis community and I was on hand to offer unsolicited advice to people that lost their matches. To help them be better, you know?

While most people balked at my advice and labelled it useless, ill conceived and offensive, Novak appreciated my efforts and we became the best of friends. Well second-best of friends, because Rog.

Nov hasn’t had the best run at the last couple of Opens so was excited by the prospect of my magic touch helping him to glory and hand him the Male Singles record outright. And given how magical my Novak Gnoccovich is, I have a good feeling he’ll be taking out the win.

 

 

Earthy mushrooms and delicate gnocchi bathed in a rich creamy sauce … and THEN covered by a tonne of parmesan and cut by lemon juice. It is heaven. HEAVEN I tell you!

Enjoy!

 

 

Novak Gnoccovich
Serves: 4.

Ingredients
3 tbsp butter
500g mushrooms, sliced
2 tbsp flour
2 cups chicken stock
½ cup ricotta
1 lemon, zested and juiced
1 tbsp sage, roughly chopped
1 tbsp chilli flakes
500g fresh gnocchi
parmesan, to garnish

Method
Heat a tablespoon of butter in a large saucepan over medium heat. Once melted, add the mushrooms and cook stirring occasionally for ten minutes or so, or until the liquid has all absorbed. Add the remaining butter and flour and cook for a minute, or until it has lost its flouriness.

Remove from the heat and slowly stir through the chicken stock. Return to heat and bring to the boil, before reducing heat to low and simmering for ten minutes. Add the ricotta, lemon zest and juice, sage and chilli, and cook for a further five minutes.

At this point, cook the gnocchi as per the packet instructions or recipe. Once done, drain and add to the creamy sauce. Serve immediately and top with a generous handful of parmesan.

Devour!

 

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Diavollen Pizza

Golden Globe Gold, Golden Globe Gold: Goldy Bird, Main, Pizza, Street Food

I can’t believe we’ve arrived at day four of this year’s Golden Globes Gold, Goldy Bird which is also doubling as my triumphant return to internet glory. I mean, it feels like only yesterday I was sitting down with Ryan, Katey and Rich. I guess in Rich’s case, that is because it was yesterday. But anyway, I decided there was no better person to hang out with and round out the Motion Picture Awards than my dear, dear friend Diane Warren.

I first met Di in the late ‘80s while working on Mannequin. As you know, I was on set with my dear friend Estelle when I heard her humming what would become the hit theme song Nothing’s Gonna Stop Us Now. I was blown away by her talent, and immediately approached her in the hope of striking up a friendship and riding her coattails.

But plot twist, before a single word left my mouth she admitted that it was my beauty and the chemistry I shared with Andrew McCarthy that inspired her to write the song. And she asked my to move in with her and be her muse.

Which I did, until my epic tirade at the ‘99 Academy Awards that led to me being blacklisted from the Academy and she had to distance herself from me. While she could appreciate my rage that she and Cate Blanchett both lost, she had to set me free and we lost contact for a few years.

Until a young girl called Gaga brought us back together, which is another story for another time.

It was so good to be able to see her again, reconnect and celebrate our dear Gaga, before sitting down and discuss the final two Motion Picture categories, Score and Song. Obviously we’re both backing Gaga for Song, though I certainly wouldn’t be shocked if Kendrick Lamar snagged it for All the Stars. And I would obviously love my two dear friends Dolly and Linda to snag a win. As far as the Scores go, Justin Horowitz’s is near perfection in First Man and as such, we both think it would win. Though I would argue this category is essentially wide open.

With that, I said farewell to the Motion Picture odds and we sat down for a big slice of Diavollen Pizza to toast to our ongoing successes.

 

 

While you may not remember given my part-time relationship with this anthropological study last year, I have a passion for anything so hot and spicy that it can liquify my organs. And this inferno salame pizza is one of my favourite vehicles, hot, meaty sausage, pillowy dough and drippy cheese, there is nothing I would love in my mouth more.

Enjoy!

 

 

Diavollen Pizza
Serves: 4.

Ingredients
2 bases as per Pizsa Zsa Gabor
½ cup passata
a small handful of fresh Italian herbs, roughly chopped
1 cup grated mozzarella
¼ cup basil leaves
200g hot inferno salame

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

Preheat oven to 180°C.

Smear the bases with passata and herbs. Sprinkle with the cheese, followed by the basil and the salame.

Transfer to the oven and bake for fifteen minutes, or until bubbly and golden.

Devour immediately.

 

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Richard Linkslater

Breakfast, Golden Globe Gold, Golden Globe Gold: Goldy Bird, Main, Snack

Holy hell, can you believe I’ve made it four posts without disappearing from the internet without a word? New year, new me, same old bullshit it seems.

After zigging over to the television side of the globes with Katey yesterday, I decided to zag back to the Motion Picture side of the runsheet – which we kicked off with Ry, remember – for day three of my Golden Globe Gold: Goldy Bird celebrations by having a date with the divine Richard Linklater.

I first met Rich in the ‘90s when I was hired as a paddling consultant on Dazed and Confused – a role I also held on the set of the hit Jerry O’Connell vehicle, Tomcats. While our relationship started off as boss-employee, we fast became friends and I encouraged him to make collaborate with my friend Julie Delpy and the rest, as I do like to say, is history.

Given my gentle nudge lead him down the award circuit path, Rich has always felt that part of his success is due to me – while I obviously think that too, I don’t tell him that given we’re the dearest friends) – and as such, was honoured to be showcased this year.

Since he has all the writing, directing and producing cred, we focused on those races with him backing The Favourite for screenplay – while I believe it is Roma’s to take. We agree that the HFPA will honour Bradley Cooper as Best Director – rather than Actor – Roma will win Best Foreign Film and Spider-Man: Into the Spider-Verse will take Animation, however that is where our consensus ended. He sees A Star is Born sweeping Best Drama while I think Black Panther will surprise, while Blackkklansman deserves it. Rich thinks The Favourite will win Best Comedy or Musical, while I think Vice has it in the bag. While we disagreed more than we agreed, we finished with a hug and sat down to a hearty plate of Richard Linkslater.

 

 

Given my passion for all things sausage, I had always wanted to try my hand at making my own but never had the courage. Until this year, and I couldn’t be happier. Bursting with flavour and melt in your mouth, these little babies – which is a minimally tweaked recipe I found – prove that there really is nothing better than homemade.

Enjoy!

 

 

Richard Linkslater
Serves: 6-8.

Ingredients
2.5kg boneless pork butt
¼ cup sage, roughly chopped
5 tsp thyme, roughly chopped
2 tbsp sea salt
1 tbsp chilli flakes
2 tsp freshly ground white pepper
2 tsp freshly ground black pepper
5 garlic cloves, minced
1 tbsp ginger, minced
1 tsp freshly grated nutmeg
ice water
4.5m natural sheep casings, soaked and thoroughly rinsed

Method
Cut the pork into 1/2 inch chunks and freeze them for about 45 minutes to get them to a temperature 0°C. Chill a large bowl of the stand mixer during this time.

Grind the pork using a 6mm die directly into the bowl, and then put it through a second time.

Combine the mince with the herbs and spices and mix using the paddle attachment of the stand mixer for five minutes or so, or until you pull a clump of meat apart and threads appear as you pull them. You may need to had a tablespoon or two of ice cold water, though use your judgement.

Chill the mixture in the fridge while you set up the sausage stuffer and thread the casings on the end. Place the chilled mixture in the stuffer and fill the casings to avoid an air gaps forming, but making sure not to overstuff them. Twist the sausages into links and prick any air bubbles with the end of a sharp knife.

You can then either cook the sausages in a frying pan – that is scorching and then immediately reduced to the lowest heat – until browned through, poach in lightly salted water or bake in the oven.

Then devour.

 

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Katey Sagal Bombs

Baking, Bread, Breakfast, Golden Globe Gold, Main, Snack, Street Food

After kicking this year’s Golden Globe celebrations – Goldy Bird – with my dear friend and ex-lover Ryan Gosling, I decided to visit with a more maternal figure in my life as we bounced to the TV side of the Globes. And there is no better maternal figures to ever grace the small screen than the one-two punch of Peg Bundy and Gemma Teller Morrow, which are conveniently played by my dear Katey Sagal.

I first met Kate in 1987 when Married was starting up. I was dating David Faustino and was Christina Applegate’s best friend at the time, but it was the warm way she took me under her wing that kept me on set after the inevitable break-ups. And made us like family.

She was always patient, always kind. She does not envy, boast or is … wait, sorry, I am slipping back into Catholic School. She is the kindest most loving person and I know, and I am so lucky to have had her undying support and guidance in my life.

As soon as I saw her, I fell into her arms and started sobbing. Why I am not sure, but it shows the safety I feel in her presence. We quickly gabbed about what we’ve been up to before dipping our toe into the world of Miniseries and TV movies, as we’ve got someone else lined up to cover Drama (who is likely to snatch victory this year). In any event, we agree Darren Criss will continue his streak winning Best Actor for his portrayal of Andrew Cunanan while Amy Adams will defeat Regina King in their other direct battle for Best Actress. Despite Connie Britton’s hair always being my vote. For Best Miniseries or TV Film, my split our votes with Kate going for Sharp Objects, while I am baking American Crime Story if only because of Queen Judith Light.

With that out of the way and how deeply I love Katey and respect our robust odds related discussions, I got to work whipping up one of Christina Tosi’s opi in her honour. In the form of Katey Sagal Bombs.

 

 

Straight up, I love Milk Bar. It is without a doubt the happiest place on earth (alongside Disneyland and In’N’Out, obvi), and this little baby is one of the reasons why. Soft, pillowy dough wrapped around the salty glory of cream cheese, bacon and shallots exploding in your mouth.

I mean, dis good. Dis real good.

Enjoy!

 

 

Katey Sagal Bombs
Serves: 4-8.

Ingredients
‘Mother Dough’
3½ cups flour
1 tbsp kosher salt
1 ¼ tsp active dry yeast
1 ¾ cups water, at room temperature

Filling and assembly
50g streaky bacon, diced
200g cream cheese
4 shallots, sliced
1 tsp raw caster sugar
dash of smoking liquid
¼ tsp kosher salt
1 tbsp white sesame seeds
2 tsp black sesame seeds
2 tsp poppy seeds
1 tbsp dried onion
½ tsp onion powder
¼ tsp garlic powder
1 egg, beaten

Method
First you need to start with the filling, so fry the bacon in a skillet over medium heat until it’s brown and crunchy. Remove from the heat.

Place the cream cheese in the bowl of a stand mixer and beat with the paddle attachment until soft and fluffy. Add the bacon and its fat, the shallots, sugar, smoking liquid and salt, and beat until well combined.

Scoop into 8 even lumps and place in a lined container. Transfer to the freezer until rock solid.

When the lumps are hard, start working on the dough by combining the flour, salt and yeast in the bowl of a stand mixer. Add the water and stir with the dough hook by hand until just combined before transferring it to the mixer and kneading on low for 10 minutes, or until a smooth, soft ball forms.

Transfer to a large oiled bowl, cover with plastic wrap and leave to prove for an hour.

Preheat the oven to 160C.

To assemble, punch down the dough and split in two. Freeze one half in a container, and when you want to use it defrost and then prove for an hour. Split the other dough into 8 equal pieces, and stretch each to form a 10cm wide disc. Place a frozen piece of cream cheese in the centre of each, seal and roll into a smooth ball. Place on a lined baking sheet and repeat the process until done.

Combine the sesame seeds, poppy seeds, dried onion, onion powder and garlic powder in a bowl, and whisk the egg with a tablespoon of water.

Brush each bomb with egg wash and coat with the seed mix. Transfer to the oven and bake for 20 minutes, or until golden brown and exploding with goodness.

Devour immediately. Ish.

 

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Chicken Angelinguine Keeleek

Main, Pasta, Poultry, Survivor, Survivor: David vs. Goliath, TV Recap

Previously on Survivor the final six battled it out for a combination immunity and reward challenge after Angelina almost died in pursuit of being the sole female to snatch one this season. Thankfully she lived long enough to share in Nick’s reward and a drunk Mike quickly figured out where said idol was, allowing her to snatch it. After that the tribe voted out Davie and a still-tipsy Mike’s request, before Nick snatched another immunity win and Angelina concocted a plan to embarrass Alison on the way out the door using the idol. We didn’t get to hear anyone’s take on her tribal council spectacle as we went straight to the final immunity challenge, where Nick secured the hat trick before dragging Angelina to the end and Hollywood player Mike winning the fire challenge and sending Kara to become the final member of the jury.

The next day the final three sat by the shore to watch the sun rise and celebrating making it to the end over breakfast. Angelina was still struggling to comprehend the fact she made it to the end, though was proud of herself for making it to the end and the way she has handled herself. Nick was proud of being an underdog that came from nothing which was mirrored in the game, almost being the first boot before slowly building relationships and making it to the end. Mike too was overwhelmed by making it to the end, proud of the game he played and leaving it all out on the island at his age. When he is used to the Hollywood life.

At tribal council Probst spoke about the fluidity of the gameplay this season and echoes Mike’s sentiments about storytelling and I am putting on my tinfoil hat, deciding it is sign Mike wins. With that the jury commenced their roundtable discussion with the outwit portion of the game as Elizabeth congratulated them on making the end before telling them to cut the crap and be honest for everyone. Christian asked them to articulate how they outwitted with Nick talking about his penchant for naming his two person alliances, though John sassed him for peaking when he voted him out and asked for more recent information which Mike called bullshit on when he explained he was sad that Carl and Davie were blindsided. John then asked for Mike to outline his game, which Angelina decided was her time to speak, talking about being public enemy number one before working her way through the game. And did you know she gave up immunity for rice? Well that reminder pissed off Davie.

After being shushed by Davie and told to move on, she handed the floor to Mike who explained he made so many relationships and that was his strength. Gabby questioned their lack of relationship, though congratulated him for getting rid of her as he couldn’t trust her. Alison asked him to apologise for being a dick when she was voted out – which he did – before he explained how he went back to his anxious, nerdy roots in the game and ultimately, he used it to his advantage to downplay his threat level. Nick jumped in and said he tried to do that, however ultimately had to play the game to survive. Gabby focused on the different treatment of women, Kara agreed and congratulated Mike for making it to the end.

Dan kicked off the outplay portion of the game, asking Mike how he contributed around camp. Mike completely shut him down, explaining her played to his strengths and also always gave it his all. Davie asked them to articulate how Nick and Angelina were a Goliath and David respectively, with Angelina focussing on her disastrous idol find. Alison then asked if the fake idol was to embarrass her, which she denied before Nick shut her down and told Alison it was definitely to embarrass her and show off to the jury. Nick then spoke about his Goliath ways when it came to challenges and puzzles,

Rounding things out Angelina spoke about her way outlasting the competition, hitting rock bottom on the island before rising to the challenge and being the most triumphant, battle-tested member of the final three. Nick spoke about being an underdog the entire game and talking about how his life experience – his mother died of a drug overdose leading to him working with addicts to avoid prison – galvanised him to make it to use every advantage he could find to take people out and survive one more day. Mike rounded things out talking about how he wasn’t scared being out on the island or being voted out, focusing on the journey rather than the win. Which was far more powerful than I made it sound, as Alison welled up.

With that the jury voted, John proud of Nick, Gabby started to cry, Christian shocked me and voted for Mike. None of them, however, voted for poor Angelina who landed in third place. While I loved her for the drama and for calling out the sexism that exists within Survivor – Dawn should have won Caramoan and don’t at me – her game was definitely flawed. I mean, she managed to go from being on the bottom, to finding a strong alliance and controlling the merge. But then decided to embarrass someone that knew they were getting booted on their way out the door, and that has more to do with her loss. Which I told her as we smashed a Chicken Angelinguine Keeleek together, huddled for warmth under my jacket.

 

 

Landing in third place can be a pretty depressing thing. You can argue that you were robbed if you were taken out in the final days, but third place means you were the worst option at final tribal. This I opted not to tell her, and focused on the comforting carby, creamy goodness of this pasta. And given how her mood quickly changed, I think that was a good choice.

Enjoy!

 

 

Chicken Angelinguine Keeleek
Serves: 4-6.

Ingredients
500g linguine
1 tbsp butter
1 tbsp olive oil
1 leek, sliced
3 garlic cloves, minced
500g chicken breast, sliced
2 tsp chilli flakes
300ml cream
1 lemon, juiced and zested
small handful tarragon, roughly chopped
salt and pepper, to taste
parmesan, to serve

Method
Get a pot of salted water on high heat and once boiling, cook as per the packet instructions.

Melt the butter and olive oil in a large skillet over medium heat and once foamy, add the leek and garlic and sweat for five minutes, or until soft and sweet. Add the chicken and cook stirring for a further five minutes, or until browned. Add the chilli, cream, lemon juice and zest and tarragon, and cook for a further couple of minutes.

At this point the pasta should be done, so drain and add to the saucy pan, season and serve. Cover in parmesan and devour, thankful to be alive despite scaling the largest cliff in the southern hemisphere without any support.

 

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