Nikita

Devon Sauerkraut

Condiment, Salad, Side, Snack

I wish I knew how to quit Devs, but he is just the sweetest guy. And more importantly, has a definite zaddy vibe these days. Fun fact: Annie Proulx got the famed Brokeback quote, ‘I wish I knew how to quit you’ from our many chats about my relationship with Devon Sawa.

While we haven’t dated in years, spending time with Dev always reminds me how kind and sweet he is. And while we’ll always be the best of friends.

Which is also why I vowed to guide his career and make sure he remained on top. From Idle Hands to Final Destination, my work culminated in the hit CW program Nikita opposite my dear friend Melinda Clarke.

Devon and I have been so busy lately that it was a real treat to be able to spend some time together, reminisce about all the good times and catch each other up on where our lives are now.

By the time he got to telling me about his work on the upcoming Escape Plan 3, I realised it was almost midnight and all I had ready to serve, conveniently, was some Devon Sauerkraut.

 

 

A little bit sour yet strangely delicious, sauerkraut is usually the perfect accompaniment to other meals but to us, it is perfect as the star. Plus – when it is good for your gut health as well, why wouldn’t you smash some?

Enjoy!

 

 

Devon Sauerkraut
Serves: 8-12.

Ingredients
1-2kg green cabbage, cored, finely shredded
1 tbsp fine salt
2 tsp caraway seeds

Method
Combine everything in a large bowl and scrunch together for five to ten minutes, or until it is sopping with juices.

Place into a sterilised mason jar and compact so all the cabbage is covered in liquid. Seal the jar and leave to ferment in a cool, dry place for a week or two, or until fermented enough.

Store in the fridge before devouring.

 

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Can I keep you?

Guess Who's Coming to Dinner

While I saw it fairly often, so often in fact that it loses its impact, Devon Sawa is the person that awakened my homosexuality.

Well, one of but that shouldn’t take away from his achievement. I mean, when Casper became a real boy 8-year-old me swooned in my cinema seat.

Slash on set. Because that is obvi where we met.

While our relationship became more than from time to time, we never let the down times break us apart and we’ve been friends for years. In no small part due to the fact he is a total babe.

What do I make that says you’re such a dear friend and I need you on my screen again?

Image source: Unknown.

 

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.

Roast Melinda Duck

12 Days of Chrismukkah, Main, Poultry

How do I top my 300th milestone recipe? With the true star of The O.C. – I feel like I’ve said that most days … but I mean it this time – my dear friend Melinda Clarke.

Yes, I love them all dearly – well, maybe not always Tate – but every great show needs a villain you love to hate and Julie Cooper-Nichol wouldn’t have been able to pack the same punch without the stunning performance of my bestie.

I first met Mindy through her dad John when I was working as a writer on Days of our Life – which I got through Vytas and Aras’ pops via time travel. Side note: I was the one that came up with such wonderful storylines as Eileen Davidson playing seventeen roles, the Salem Stalker and the classic Marlena is possessed by the devil.

Anywho – I quickly befriended the broader Clarke family and knew that Mindy was destined for big things, making it my life’s work to see her become the star I knew she could be.

I haven’t seen much of her this year, so it was so nice to be able to have her over for an extended visit as we whipped up a Roast Melinda Duck.

 

roast-melinda-duck-1

 

I had never roasted a duck before and obviously was terrified by the entire process, so I stuck with a tried and true Jamie Oliver recipe with a few minor tweaks.

Thankfully Jamie knows his way around a bird, because this duck turned out festively fragrant, spicy and most importantly, wet & juicy.

Enjoy!

 

roast-melinda-duck-2

 

Roast Melinda Duck
Serves: 4-6.

Ingredients
a few sprigs of fresh rosemary
1 tsp nutmeg, grated
1 orange, zested and halved
1 tbsp maple syrup
a whole duck, necks and giblets reserved and roughly chopped
8 cloves garlic, unpeeled
1 red onions, peeled and quartered
a few stalks celery, trimmed and chopped into chunks
3 carrots, scrubbed and chopped into chunks
½ stick cinnamon
1 thumb-sized piece fresh ginger, peeled and finely grated
freshly ground sea salt & black pepper

Method
Place the leaves from a couple of sprigs of rosemary in a mortar and pestle and mash together with the nutmeg, orange zest, a generous pinch of sea salt and some maple syrup. Rub mixture over the duck, cover and place in the fridge to baste for a few hours.

Preheat the oven to 180°C.

Stuff the duck’s cavity with the orange, some rosemary and the garlic. Line a baking tray with the onion, celery and carrot and toss with some olive oil, the ginger and cinnamon. Place the duck on top, drizzle with some oil and place in the oven for an hour.

Transfer the duck to a new pan – reserving the charred veggies and fat for tomorrow’s gravy – and return the duck to the oven for a further hour, or until golden and glorious.

Remove from the pan, transfer to a plate, cover and leave to rest for 20 minutes before carving and serving.

Devour … with some gravy and potatoes, so maybe hold off two days until you make it?

 

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, Tumblr and Google+.