Naan

Dannaan Beard

Bread, RuPaul's Drag Race UK, RuPaul's Drag Race UK 4, Snack, Street Food, TV, TV Recap

Previously on Drag Race UK 12 new dolls arrived in the UK Werk Room to battle it out for Ru’s love and attention. And when they get it, in the form of four badges, promptly lose the competition for being too good. But before we get there, Ru – and for one tragic week, Michelle – had to make some cuts with Just May sadly becoming the Gothy of the season despite being so damn sweet. She was followed out the door by the fashion queen of the season Starlet.

When the dolls formed duos, poor Copper came up short – rather than say, on top – before Sminty sad-twerked her way out of the competition and straight into our hearts, the history books and likely, an All Stars season. The pressures of the competition became too much for Baby who exited the competition to look after her mental health before Le Fil was too Polite for Snatch Game.

It was at that point that Ru chucked a sickie, leaving Michelle in charge who sadly cut the iconic Dakota for being too on brand. After Peppa and Jonbers both saved themselves from elimination with a killer lip sync, the top five put on a roast where comedy queen Pixie shockingly stumbled and landed in fifth.

The top four faced off in the traditional rumix, kiki and performance combination and while the song was an absolute bop with every queen getting a moment to shine, Ru decreed that only two would be lip syncing for the crown, eliminating Jonbers and Peppa tied in third place.

With that the two four badge queens – begging the question, does the UK just require one person with four wins to lose and this is how they got around the tradition? – lip synced to the iconic Shirley Bassey’s This Is My Life. And like the aforementioned rumix, it was an absolute show. Like their runs on the show, both Cheddar and Danny were perfect from start to finish, leaning into who they are as performers and giving classic Drag Race. And while I feel this would have been the most deserving double crowning of all time, ultimately Ru settled on one, crowning Danny Beard as the UK’s Next Drag Superstar and leaving the iconic Cheddar as the runner-up.

While I would have loved to see a double crowning, that in no way means I am any less excited about Danny’s victory. From start to finish she ran a near perfect race, never really faltering and always being a front runner. Plus, she is so damn charismatic and charming, you just know she is going to take the title and run with it to build an even bigger and better career because honestly, she is a born performer. As such, join me in toasting our newest queen with a piping hot Dannaan Beard.

My favourite thing about Indian food is probably a naan and while Spinach and Cheese – dedicated to another winner, begging the question is this the anti-Pizza – is my fave, there is something so damn perfect about garlic. Soft, pillowy and lightly flavoured, it paris perfectly with any curry. Or just as a solo snack, TBH.

Enjoy!

Dannaan Beard
Serves: 4-8.

Ingredients
450g flour
1 tsp salt
1 cup lukewarm water
1 tsp raw caster sugar
7g dried yeast
⅓ cup lukewarm milk
2 tbsp yoghurt
3 tbsp vegetable oil
5 garlic cloves, minced
2 tsp nigella seeds
garlic butter, to serve (optional)

Method
Combine the flour and salt in a bowl and let it set aside. In the bowl of a stand mixer, combine the water, sugar and yeast and leave to get all foamy and glorious for 10 minutes or so. Once it smells like a brewery, whisk in the milk, yoghurt and oil.

Using the hook attachment, fold in the flour, garlic and seeds by hand until combined. Pop the attachment into the mixer and knead for a couple of minutes, or until smooth. Remove and transfer to a greased bowl to rest for a couple of hours, or until doubled in size. Punch back the dough and divide into 8 balls. Cover with a damp tea towel and leave to rest for 10 minutes.

Pop a skillet over medium heat and once scorching, oil each ball and using a rolling pin, roll out to form a nice thin naan shape. Place in the skillet and cook for a couple of minutes before flipping and cooking for a further couple of minutes. Remove from the heat and repeat the process. Brush with a little garlic butter – optional, but advised – and then devour, victoriously!


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Seth Rogen Josh

Main, Poultry

Seriously, I don’t think I’ve laughed this much in years. Like full on, deep, hearty Rogen-esque chuckles.

I’ve known my dear friend Seth since we were wee babes, well since just before we became men. You see Seth, Evan Goldberg and I attended the same bar mitzvah classes, became friends and commenced writing Superbad. It all went south, however, when they found out I wasn’t Jewish and was instead trying to find myself a boyfriend and join the moile high club.

Seth, loving his role as a (future) bear icon, didn’t mind however Evs was not thrilled and had my name struck from the Superbad script and hasn’t spoken to me since. Which, let’s be honest is a total dick move, since it puts our best friend Seth in a hella awkward place.

Given that Seth is so busy, I haven’t seen him since the premiere of Neighbours … where I caused a scene when Zac suggested we take a break. Which reminds me, that was another reason I haven’t seen Seth in years.

Thankfully, he is hella forgiving and understands that the thirst is real and Zefron floods my basement and that when Zef takes sex off the table, I go insane. After a quick apology, catch-up and subtle prying into whether he think Zef and I will get back together – FYI, he thinks there is hope for us – we sat down to a big bowl of his favourite Seth Rogen Josh.

 

 

Like Seth – and Zef, for that matter – this curry is hot, spicy and makes you feel unending joy when it is inside you, filling you up with its goodness. I got well distracted, didn’t I?

Oy – it is delicious, like Seth. Enjoy!

 

 

Seth Rogen Josh
Serves: 4.

Ingredients
thumb sized piece of fresh ginger, finely grated
4 garlic cloves, peeled and finely chopped
vegetable oil
500g chicken breast or lamb shoulder, diced
5 whole cardamom pods
1 bay leaf
3 whole cloves
5 whole peppercorns
1 cinnamon sticks
2 onions, peeled and finely chopped
½ tsp ground coriander
1 tsp cumin seeds
2 tsp paprika
½ tsp cayenne pepper
½ tsp salt
¼ cup plain yogurt
¼ tsp garam masala
fresh ground pepper
fresh coriander, to garnish

Method
Put the ginger, garlic and ¼ cup water into food processor and blitz into a smooth paste.

Heat a lug of oil in a large pot over medium heat and lightly brown the meat. Remove from the pan and set aside.

Place the cardamom, bay leaves, cloves, peppercorns and cinnamon in the meaty oil and fry, stirring, until the cloves swell and your kitchen is fragrant. Add the onions, reduce heat to low and sweat for five minutes. Add the ginger/garlic paste and fry for a minute before adding the remaining spices and cooking for a further minute.

Return the meat – and all their juices – to the pan with the yoghurt and stir until combined and cook for a couple of minutes. Add a cup of water, bring to the boil and deglaze the pan. Reduce heat to low, cover and simmer for an hour, stirring occasionally.

At the end of the hour, remove the lid and turn the heat to medium to reduce the liquid to desired consistency.

Serve with rice, garnished with some fresh coriander and your favourite sides. I recommend raita, naan and pappadums … but it is up to you. I guess.

 

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