Mince

Lil’ San Choy Bow Wow

Main

Our decision to rank the importance of this year’s celebrity catch-ups was (another) stroke of genius! Bow Wow (he will never be Shad to us, his closest friends), as always, was charming, funny and a straight up pleasure to be around.

Fresh from hanging with my (unwitting) ex JVDB and Annelie’s frenemey, Academy-Award nominee (and spoiler alert, soon to be winner) Patricia Arquette on the set of CSI: Something-not-starring-Caruso, Lil’ was able to fill us in on all the haps of the awards season and tinseltown.

Sadly, he couldn’t confirm whether JVDB talks about me. I assume he does though?

We also got to work on project Bring down Lipdicki 2015 over a celebratory lettuce-cup of Lil’ San Choy Bow-Wow.

 

Lil San Choy Bow Wow 1

 

 The heat and spice were perfect for the horrific Queensland summer we are experiencing and were able to open our minds to a new, exciting avenue for revenge, faux-kindness.

On that note we’ll probably see Lipnicki soon. In the meantime, enjoy!

 

Lil San Choy Bow Wow 2

 

Lil’ San Choy Bow-Wow
Serves: 4, hunger dependant.

Ingredients
1 iceberg lettuce
1 medium carrot, peeled
4 tbsp vegetable oil
½ red onion, sliced
2 stalks celery, finely diced
Thumb(ish) sized piece of ginger, finely sliced
3 cloves garlic, finely sliced
10 fresh shiitake mushrooms, finely sliced
1 x 230g tin water chestnuts, chopped
500g pork mince
1 tbsp palm sugar (raw would do in a pinch)
2 tbsp soy
3 tbsp oyster sauce
1 tsp sesame oil
3 tbsp Shao Hsing rice wine (dry sherry works in a pinch)
6 spring onions, finely sliced on the angle
2 large red chillies, cut on the angle
1 bunch coriander, leaves picked
½ cup crushed peanuts
sriracha hot sauce or hoisin, to serve

Method
Trim the lettuce to create cups and soak the lettuce cups in cold water in the fridge to ensure the leaves are crisp. Grate the carrot and set aside.

Heat wok or pan over a high heat. Add the oil, onion, celery, ginger and garlic and cook for 20 seconds, then add the carrot and mushrooms, cooking for another 10 seconds.

Add the pork mince and fry, breaking it up with a wooden spoon, for approximately 2-3 minutes.

Add the sugar, soy, oyster sauce, sesame oil and rice wine and cook for another 30 seconds, before adding half the spring onions, half the chilli and half the coriander and give it all a good stir. Remove from heat.

Divide the pork mince mixture between the lettuce cups and garnish with the remaining spring onion, chilli, coriander and peanuts.

Devour.

Phillip Sheppard’s Pie

12 Days of Survivor Christmas, Main

In the spirit of giving and in a desperate attempt to use leftover pumpkin from Thanksgiving, Ben and I decided to catch up with our ex Writing And Looking-into-things-covertly R Us (WALRUS) colleague and only known frenemy with a stomach of steel, Phillip Sheppard.

Now Sheps (yes, we are that close) and Ben worked on some pretty significant WALRUS operations in their day but ultimately were brought together through a common commitment to ending up in the bed of the Great and Holy Probst. This led to Sheps’ successful inclusion in the cast of Survivor: Redemption Island (if you’re curious why we weren’t cast, read more here).

phillip 3

While Phillip won over the hearts and minds of many (?), sadly he failed to go where only one Survivor contestant has gone before (curse you Julie Berry)

Luckily for him, we were on hand to soothe his heartbreak trample all over his broken heart while scrambling to Jeff’s side.

Regardless, Sheps was keen for a catch-up and we decided that, in the spirit of Christmas, it was time.

This pie is a revamped take on a classic, warming winter dish. Mashed pumpkin and sweet potato provide a sweet and light alternative to traditional white mash. Inside the pie awaits a rich, delicious beefy serenity full of tomatoey, peppery goodness sure to win over even the most steadfast of frenemies.

So in the spirit of Christmas AND Sheps – whip up a pie, bust out those faded red budgie smugglers/manties and have yourselves a cracking festive season in the land down under.

Phillip 1

Phillip Sheppard’s Pie
Serves: 6-8

Ingredients
1kg lean minced beef
1 brown onion, finely chopped
2-3 cloves garlic, crushed
2 red chillies, finely chopped (seeds out if you don’t want too much kick)
3 carrots, diced
1/2 bunch celery, chopped
1 cup red wine
500mL beef stock
4 tablespoons tomato paste
2 tablespoons brown sugar
Handful fresh bay leaves
1-2 tablespoons rice bran oil
Cracked pepper, to taste

Pumpkin and Sweet Potato Mash
600g pumpkin, peeled and cubed
600g sweet potato, peeled and cubed
50g butter
1/3 cup grated parmesan cheese

Method
In a large ovenproof pan, heat 1-2 tbs rice bran oil and cook the onion, celery and carrot until beginning to soften. Add minced beef and cook until browned. Mix through garlic, chilli and bay leaves.

Add red wine and cook until wine has reduced by approximately half. Stir in tomato paste, brown sugar and beef stock. Simmer, stirring occasionally on low heat until the liquid is reduced and thickened, approximately 1 hour. Add pepper to taste.

Meanwhile, place chopped pumpkin and sweet potato in a large saucepan. Cover with water and bring to the boil. Boil until tender – approximately 8-10 minutes. Drain thoroughly and mash with butter and parmesan until smooth and creamy.

Assemble the pie by arranging the mash over the mince mixture and scallop the top lightly with the back of a spoon.

Bake in 180 degree oven for 30 minutes or until set and golden.

 

 

 

Chilli Con Kim Carnes, con Kim Carnes

Main

Kim came over for lunch today, it was so great to catch up on the good old days when we were just starting out as singer-songwriter sensations.

Annelie and I decided that her more expansive kitchen, the Bitchin’ Kitchen, was the most appropriate place to prepare a meal for, and host, a dear friend who is also such a star.

We all huddled around the stove, cervezas in hand, as we gossiped about our other friends in the biz and cooked our lunch. Don’t ever let it be said that Kim is afraid of hard work!

With Kimmy being Kimmy (FYI, we call her Kimmy as we are so close), we thought she needed something with a bit of spice and a kick to match her spitfire personality and acerbic wit (don’t get her started about Gwyneth!) and as such decided to make Chilli con Kim Carnes, con the help of Kim Carnes herself.

 

Kim loving it

 

Like Kim, the chilli could be underestimated by its apparent simplicity but after one mouthful, or in Kimmy’s case one note, you know they are winners.

Full of the kind of heat (I would advise taking out the jalapeño and halving the cayenne pepper if you want a tamer chilli) and flavour you won’t find in a meal-kit. For a Rob Lowe fat option, switch out the sour cream for greek yoghurt and add a can of chickpeas or lentils (you could even replace the meat with a can of each).

Enjoy! It really sucks you couldn’t share with us and Kim. She loved it!

 

Kim eating

 

Chilli con Kim Carnes
Ingredients
2 rashers diced bacon
1 onion, coarsely chopped
3 cloves garlic, chopped
1 tablespoon paprika
1 tablespoon smoked paprika
1 ½ teaspoons ground cumin
1 ½ teaspoons dried oregano
½ teaspoon cayenne pepper
¼ teaspoon cinnamon
½ teaspoon ground coriander seeds
½ teaspoon turmeric
salt
pepper
900g beef mince
1x400g can tomatoes
1x400g can kidney beans
2 cups water
2 tablespoons fine cornmeal or polenta
1 1/2 tablespoons apple cider vinegar
Chopped jalapeño
Grated cheddar cheese, lime wedges, chopped coriander, sour cream and rice to serve

Method
In a large pot, cook bacon over medium heat until just beginning to brown, about 4 minutes. Add onion and garlic, and cook for 30 seconds. Add spices and ground beef. Cook, stirring occasionally, and breaking up the meat with the side of the spoon, until the beef is cooked through, about 10 minutes.

Stir in water, cornmeal, and vinegar, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until liquid thickens, about 20 minutes. It may be necessary to add a little water to thin the chilli. Season to taste.

Serve hot, garnished with desired toppings.