Mikesican Polloway

Main, Poultry

Given Survivor: Heroes v. Healers v. Hustlers is but a week away – I mean, Franny will already have another member of her first boot gang – I decided to bury the hatchet with Mike Holloway to celebrate its return.

While I generally reserve these countdown dates for my most favourite victors, I’ve never really appreciated Mike’s game and feel it is time to apologise for trying to ruin his reputation in the Survivor community.

Say what I do about his at times questionable gameplay, he did make a compelling underdog and made it to the end by equalling the individual immunity record. Obviously that doesn’t make up for the fact he horrifically misplayed the auction advantage situation, nor the fact that he was at times overbearing … but without him, nobody would have stood up for Shireen while she was being abused and that moment is enough for me to overlook the rest.

I’m not going to lie, it was an extremely awkward phone call to make when I called to invite him. And yes, it took him an extremely long time believe I wouldn’t throw acid in his face on arrival but he did, eventually, agree to drop by and let me apologise while counting down to next week’s premiere.

Again, it was super awkward for a hot minute after Mike’s arrival but we eventually got back into the swing of our friendship – we met while working construction together in Texas – and had a delightful night together. As friends, thankfully for both of us.

We laughed, we cried and reconnected as we gossiped about who took his place in the cast of Survivor: Second Chance (we both agree it was Andrew ‘at least you made the jury’ Savage). We then distracted ourselves from throwing shade on Savage by toasting to upcoming season, over a delicious Mikesican Polloway.

 

 

Sure this name is clunky but once you’ve tasted this Mexican inspired roast chicken, you will no longer be passing any judgement. Fresh, spicy and packing a punch, this tender roast makes you feel all warm and fuzzy inside … and wanting to say God bless Merica. Well, that is what Mike said, anyway.

Enjoy!

 

 

Mikesican Polloway
Serves: 4.

Ingredients
1 large free-range chicken
olive oil
1 tbsp ground cumin
2 tsp ground coriander
2 tsp smoked paprika
2 limes, zested
1 tsp dried oregano
salt and pepper, to taste
6 cloves garlic, crushed
2 onions, quartered
3-4 potatoes, quartered
2 red capsicums, quartered
a small handful of coriander

Method
Preheat the oven to 240°C.

Combine the cumin, ground coriander, paprika, lime zest, oregano and salt and pepper with a good lug of olive oil and rub on the outside of the chicken. Prick the two limes with skewers, then stick them up the chicken’s bum.

Place the garlic, onions, potato and capsicum in the bottom of a baking dish, toss through a lug of olive oil and place the chicken on top. Place in the oven, reduce heat to 200°C and roast for an hour and fifteen minutes.

When the chicken is golden and crisp, take the tray out of the oven and transfer the chicken to a plate to rest for 15 minutes … before carving, serving and devouring with the veggies and a sprinkling of coriander.

 

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Jeffrey Tamburito

Cinco de Cuatro Celebration, Main, Snack

I know what you’re thinking – what the fuck are you doing back for Cinco de Cuatro when today is Cinco de Mayo, you fool? A) that is super aggressive, let’s keep it pleasant and b) I simply can not have a Mexican food celebration honouring Arrested Development without the Bluth patriarch himself, Jeffrey Tambor.

I mean sure, I’ve totally dissed and dismissed my boy – well Lucille’s boy, both of them – Tony Hale … but we caught up last year and he is ok with it. He wanted to give his onscreen family, particularly his sibs Will, Porsh and Jase, a chance to be featured on this historical record of my celebrity friendships.

Anyway, back to Jeff – we’ve been friends for decades after meeting through my dear, dear, dearly departed friend Larry Sanders. I was completely taken by his talent in Lazza’s show and when he came in to audition for Arrested Development, I knew he just had to play George and Oscar.

After it was tragically axed prior to him snagging an Emmy, I made it my personal mission to snag him the gold. When I started developing a little show for Amazon called Transparent, I suggested he audition and help support the T of my community.

At first he thought I asked him to audition for season five of Community in an attempt to keep it on the t-eev, and while he agreed, he was even more excited to find out it was Transparent and his casting would help boost visibility for a less privileged part of my actual community. Now I know that it is fucked up to have a cisgender man playing a trans woman, but Jeffrey knows that and is working hard to make it up to the trans community by advocating that he be the last.

Given that season four should be released in the next few months, I was far less political in our discussions and instead focused on getting myself some spoilers / convincing him to find me a nice juicy role in the inevitable season five. Obviously that required me to sweeten him up, which in turn obviously meant I had to serve up a big old Jeffrey Tamburito.

 

 

There is no better way to honour the legitimate holiday that is Cinco de Mayo than a big, fat, spicy burrito. Hot, fresh and altogether soothing, is there anything more you need me to say to get some pork on your fork?

Enjoy!

 

 

Jeffrey Tamburito
Serves: 6.

Ingredients
olive oil
1kg pork shoulder
2 carrots, roughly chopped
2 onions, quartered
5 cloves of garlic
2 bay leaves
a few sprigs of oregano
3 tsp cumin
2 tsp smoked paprika
200g chipotles chillis in adobo sauce, blitzed to a pulp
400g can of chopped tomatoes
1L chicken stock
3 ripe tomatoes, diced
4 shallots, finely sliced
1 red capsicum, diced
400g can of kidney beans, drained
juice and zest of lime
1 onion, diced
small handful of coriander, finely chopped
1 tsp turmeric
3 cups rice, rinsed thoroughly
6 cups water
12 large tortillas
Guacamole, grated cheese, lettuce, sour cream, sriracha and any other beloved accompaniments, to serve

Method
Preheat oven to 160°C.

Heat a lug of oil in a dutch oven, season the pork and seal on both sides until golden. Remove from the pan, add the carrots, onion, garlic, bay leaves, oregano 2 tsps of the cumin and the smoked paprika and toss around with the meat for a minute or two, or until fragrant. Add the chillis, tinned tomatoes and chicken stock and bring to the boil. Cover and transfer to the oven and cook for three-four hours, or until the meat is falling apart.

While the meat is cooking, combine the tomatoes in a bowl with the shallots, capsicum, kidney beans, lime juice and a lug of olive oil. Stir well, season and refrigerate until needed.

Then get the rice ready by heating yet another lug of olive oil in a large pan and frying the onion for a couple of minutes, or until soft and sweet. Add the coriander, the remaining cumin and turmeric and cook for a further minute before stirring through the rice. Cover with water, give a good whack of seasoning and cook, uncovered, over low heat for about twenty minutes.

Once everything is done, remove the meat from the oven and shred meat between two forks like a basic white girl says she is for a wedding and return to the pan on the stove top. Crank the heat up and simmer in the sauce for ten minutes or so, or until thickened and delicious.

To serve, heat a tortilla is a dry frying pan. Transfer to a bench, layer with your desired salad, the bean salsa, condiments and cheese and finally the pulled pork. Fold the tortilla over to enclose, seal the ends and roll to create a fat cylinder. Wrap in foil and transfer to the aforementioned frying pan to cook for a minute or so either side.

Before, obviously, devouring.

 

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Jasalbondigas Bateman

Cinco de Cuatro Celebration, Main, Party Food

There was only one person I could spend actual Cinco de Cuatro with and that is my dear friend Jase Bates.

Well, actually, I’m still a bit iffy on the logistics of which day Cinco de Cuatro falls on but I’m rolling with the day before Cinco de Mayo thing. Just roll with it, ok?

Jase is on my my dearest friends – because he is born in ‘69 (lol) and shares my husband’s middle name – so I am super stoked that he is Arrested Development’s lead and earnt him the plum gig of catching up with me on the big day.

I first met J in the mid-80s through his sister Justine – who I shared a torrid affair with on the set of Family Ties – and was immediately taken by his wit, charm and obvious talent that I could use for coattail riding. Fun fact: when my other friend from Family Ties – Mick J. Foxy – was looking for a lead in the Teen Wolf sequel, Teen Wolf Too, I knew he was the only person that could take on the role.

Turns out I was into bears from an early age.

Anyway, given his career resurgence I haven’t been able to spend as much time with Jasey-B lately, so it was so nice to sit back, take a breath and gasbag about everything we’ve missed over the last few years.

Given how busy I have also been with my career resurgence, it was an exhausting chat and we desperately needed something hearty enough to give us the require energy to celebrate Cinco de Cuatro … enter my lengthily titled Jasalbondigas Batemen.

 

 

You know how much I love both meat and balls, so it should come as no surprise that I would go straight to a Hispanic meatball in honour of our Mexican celebrations.

Spicy, comforting and oh-so-tasty, these babies go perfectly with some Portia de’arrozi, beans and dickloads of cheese. Hell, eat it after a cheeky Jessica Flaulter and wash it down with a Will Horcharnetta.

Figuratively. Maybe. Eh, whatever – enjoy!

 

 

Jasalbondigas Bateman
Serves: 4.

Ingredients
500g beef mince
5 cloves of garlic, crushed
1 egg
1 tbsp smoked paprika
1 tsp cumin
1 tsp chilli powder
1 tsp dried oregano
olive oil
1 onion, diced
1 bay leaf
½ tsp hot paprika
800g canned chopped tomatoes
raw caster sugar

Method
Combine the mince, 2 cloves of garlic, egg, smoked paprika, cumin, chilli powder and oregano in a bowl. Scrunch the mixture with your hands until well combined and form into 12 meatballs. Place on a tray, cover and chill for half an hour.

Heat a lug of oil in a large pan over medium heat. Add the onion and remaining garlic, and cook for five minutes or so, or until translucent and sweet. Add the bay leaf and hot paprika and give a quick stir before adding the tomatoes and a pinch of sugar. When bubbling away, drop in the meatballs and spoon over some liquid. Cover, reduce heat to low and simmer for about twenty minutes or until the balls are cooked through.

Serve immediately with the rice and beans before devouring.

 

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James Van Der Greek Chips

Party Food, Side, Snack

Did I ever tell you that James Van Der Beek is the reason I am married? I’m fairly certain I have … but it is a story that bears repeating.

While there is a part of me that will always be heartbroken that JVDB never proposed to me while we were dating – he didn’t like sharing me with J-Jax, which was a not-negosh for me back in 2001 – he knew before I did when I found the man of my dreams and pushed me to propose.

He sat me down the day before my 22nd birthday and made me rewatch the two-part finale of Dawson’s Creek. It got to the part where Joey and Pacey were watching his faux-show and he turned to me just as faux-Joe started quoting the theme song and said, do you want to wait? For your life to be over?

Obviously I didn’t and the rest is history … but that is just the kind of close friendship we have, you know? I mean, he knew I should propose even before I did.

I’m not surprised though, JVDB has been my best friends since he guested on Clarissa Explains It All and I dumped the wagon that was Mel J H. I knew he was destined for greatness – and that he was a total babe – and made it my life goal to make him the star of a seminal teen drama series.

When I first locked in that goal, I had a different understanding of the word seminal … but I was successful, even if I didn’t mean to be.

As I mentioned, I haven’t seen to him since the one-two punch of Don’t trust the bitch in Apartment 23’s axing and convincing him to join the cast of CSI: Cyber – with my friend Bow Wow – but thankfully he never held any of my advice against me.

And being that it came from my dear friend JVDB I actually believe he didn’t  … and that that fact had nothing to do with his love of my James Van Der Greek Chips.

 

 

I know he is not Greek … but these were our favourite post going Greek snack. And how could you find fault with that/them, really? Crispy potatoes, sharp feta, sweet oregano, tangy lemon and a nice punch of chilli.

Seriously, it is perfection – enjoy!

 

 

James Van Der Greek Chips
Serves: 2.

Ingredients
2-3 potatoes, cut into ½ cm batons the length of the potato
olive oil
salt and pepper
1 tbsp fresh oregano leaves, roughly chopped
zest of a lemon
chilli flakes, to taste
⅓ cup feta, crumbled

Method
Preheat oven to 220°C.

Once the oven is scorching hot, place the potatoes on a lined baking sheet with a lug of olive oil and a whack of salt and pepper. Toss the potatoes to coat and spread into a single row. Place in the oven, reduce heat to 180°C and cook for twenty minutes or until golden and crisp. You may need to flip once halfway through cooking …  but I can never really be bothered.

Remove the chips from the oven, sprinkle the oregano, zest and chilli flakes over the hot chips and toss.

Decant to a bowl, top with feta and devour.

 

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Jenna Moussaka

Main, Survivor: Game Changers – Mamanuca Islands

Guys – it is less than two weeks until my girl Sandra returns for her third crown … or to at least block Tony and JT from equaling her record.

Not that I don’t have faith in her ability to snatch the crown again. Can you tell I’m excited for Survivor and Sandy’s return?

Given that my girl is an underrated goddess, despite her perfect game record, I felt it best to honour her third attempt by holding court with another underrated victor, my dear friend Jenna Morasca.

Like Sandy, I would defend Jen and her gameplay to the ends of the earth. Sure she ended Rob C’s hope of ever winning the game and feuded with a deaf person but she also stripped for peanut butter – who wouldn’t TBH – went on an immunity run and even gave away immunity without it sending her home.

Plus, she was sassy as fuck, gives a good sound bite and was probably the best appointed winner to make it far in All Stars hadn’t had to quit to be with her mother.

I first met Jen way back when we were both attending University of Pittsburgh studying zoology – I was going through a weird Brendan Fraser/George of the Jungle phase and thought that a knowledge of animals could help.

Given our sassy attitude and good looks we were immediately drawn to one another and became the best of friends. I was her Heidi before Heidi existed, basically. After my many run-ins with Burnett, I kept our friendship quiet as she auditioned which I would argue got her cast meaning I played an integral part in her victory.

We are such busy little bees that we haven’t been able to see as much of each other as we like, so it was such a treat to sit down, gab about the upcoming season and dreams for her eventual return.

Speaking of dreams, my Jenna Moussaka is most definitely one.

 

jenna-moussaka-1

 

Spicy, rich and creamy – this little baby is the ultimate comfort food. Plus, eggplant makes it healthy, so you barely have to feel guilty about the cheesy goodness clogging up your arteries.

Enjoy!

 

jenna-moussaka-2

 

Jenna Moussaka
Serves: 8.

Ingredients
a generous lug of olive oil
3 eggplants, cut into half centimetre discs
2 red capsicums, cored and halved
500g beef mince
500g lamb mince
1 tsp ground cumin
1 tsp ground cinnamon
1 tbsp dried oregano
½ tsp ground cardamom
1 tsp chilli flakes
2 onions, finely chopped
4 garlic cloves, minced
800g tinned tomatoes
100g unsalted butter
75g plain flour
3 cups milk
120g parmesan, roughly grated

Method
Preheat the oven to 220˚C.

Place the eggplant discs on a wire rack, over a lined baking sheet, drizzle with olive oil and bake for about half an hour, or until crisp, charred and drying out. Add the capsicum for the last ten minutes to blister their skins.

Reduce oven to 160°C.

While they are cooking, heat a lug of oil in a large pan and cook the mince over medium heat, or until browned. Add the spices, oregano, onion and garlic and cook for a further few minutes. Meanwhile diced up the charred capsicum and add to the pan with the tomatoes. Bring to a simmer, reduce heat to low and cook, stirring occasionally, for about fifteen minutes. Season and allow to rest.

To make the bechamel, melt the butter in a large saucepan. Once foaming, add in the flour and cook until lightly browned and not resembling either butter or flour. Remove from the heat and slowly whisk in the milk until all combined. Return to the heat and cook for a minute or two, or until thickened. Remove from the heat, season and leave to rest.

To assemble, place a third of the meat mixture on the base of a large baking dish. Top with a third of the dried, charred eggplant and repeat the process until both are all gone. Pour over the bechamel, top with the cheese and bake for half an hour, or until golden and bubbly on top. Remove and allow to rest for five minutes before devouring.

 

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Diana Yiros

Main, Party Food, Poultry, Snack

I know bad things always come in three, but there was something in the way that 2016 stalked its way through killing so many of my friends that I feared George, Carrie and Debs wouldn’t be the final ones to find themselves in a coffin.

Or an urn shaped like a prozac. Fuck I miss you Caz.

Anyway, I arrived in LAX for the Caz and Debs final double act – Meryl’s singing was spectacular and nothing at all like Florence Foster Jenkins / Mamma Mia – and hurriedly got on my phone, fearing that Diana probably succumbed to her death at the hands of the murderous year.

“Hello, love child.”

“Oh no, my dear sweet Tracee – mummy’s gone, isn’t she? She dead, sweetie?”

I started to cry uncontrollably.

“Ben? Dear Ben, is that you? It’s Diana, why are you acting all upside down?”

“WHAT?! Di, you didn’t die? The cruel mistress of 2016 didn’t take you off to the endless love?”

I started to cry uncontrollably, again. This time from relief.

“No baby love, thankfully I’ve kept hanging on. I figure one legend needs to survive the year to watch over Betty White.”

With such wisdom, I knew Diana had survived for a greater purpose and after sobbing into the phone for a further twenty minutes when I realised I wouldn’t be able to use my inheritance to pay off my massive gambling debt, I invited myself over to cook her up something fresh and healthy to start her new year on the right track.

Obviously that meant stuffing her with a big fat Diana Yiros.

 

diana-yiros-1

 

It should not come as a shock that I love any meal that is phallocentric but there is something about a yiros that makes it extra special. Maybe it is the juicy meat, slathered in creamy tzatziki oozing out of the end?

Yep, that is definitely it. Enjoy!

 

diana-yiros-2

 

Diana Yiros
Serves: 4.

Ingredients
4 fresh (or store bought, I guess) pita breads
juice and zest of a lemon
1 tbsp fresh oregano, roughly chopped
pinch of dried chilli flakes, salt and pepper
2 tbsp olive oil
5 garlic cloves, finely chopped, 4 for the marinade and 1 for the tzatziki
500g chicken thighs
4 potatoes
½ cup Greek yoghurt
125g Greek feta cheese, crumbled
1 Lebanese cucumber, deseeded, grated and drained
2 tomatoes, roughly diced
1 red onion, finely chopped
handful flat-leaf parsley, roughly chopped

Method
Preheat the oven to 225°C.

Combine the lemon zest and all but 1 tbsp of juice (that is for the tzatziki), oregano, chilli, salt, pepper, olive oil and four of the garlic cloves in a large bowl. Stir to combine, add the thighs and mix again to coat. Cover and place in the fridge to marinate for half an hour or so.

While they thighs are getting juiced, wash (if needed) the potatoes and cut into long, thick battens. Place on a lined baking sheet, toss in a lug of olive oil and place in the oven to bake for about 20 minutes, or until  you’ve got golden, crisp chips. Flip once halfway through to ensure an even brown.

While the thighs are finishing off marinating, combine the yoghurt, feta, cucumber, remaining garlic and reserved lemon juice in a bowl and blitz with a stick blender. Season to taste, cover and whack in the fridge.

This is probs a good time to prepare the tomato, red onion and parsley if you didn’t do that up front. Just saying.

Anyway, heat a large skillet over high heat and quickly cook the pitas on either side and transfer to a plate. When the pan is nice and hot, reduce to a medium-low heat and add the chicken. Cook for about ten minutes, turning once. Remove from the pan to rest for five minutes and shred into small pieces.

To make your yiro, smear some tzatziki on your pita, top with some chips, tomato, onion and parsley, followed by some chicken and another slather of tzatziki (and feta, if you have any left over).

Wrap tightly and shove into your gob, to devour.

 

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Baked Zeki Smith

Main, Pasta, Survivor: Millennials vs. Gen X, TV Recap

Previously on Survivor, the Gen X war came to a head with Jess and Chris battling to stay, with Jess’ side winning the battle as Chris found his way out of the game. Sadly for Jess though, it was a double episode and despite the battle lines being redrawn between Zeke and David, with the votes deadlocked between Zeke and Hannah and Jess being rock-of-doomed out of the game.

It was brutal and sad and I’m still struggling to process it. Thankfully, however, it means that Ken is now the proud owner of the unknown Legacy Advantage.

We arrived back at camp where Hannah seemed to be experiencing the same levels of post-rock PTSD that I am. Although I guess she has the addition of guilt, and was there, so hers is probably more justifiable.

After Hannah calmed herself, David lamented his bad luck while Zeke rallied his troops for a very, very cocky display. But surely this episode won’t follow the saying win the battle, lose the war – right?

Probst opted to appear quickly – I assume concerned by my thirst as Kengel and his torso wandered around post Legacy Advantage – to announce it was time for the loved ones visit. So yep, now my face is as flooded as my basement.

I mean, seriously, how do you not cry hearing Adam ask about his sick mother … and then announce, through tears, that he couldn’t bare to use his advantage. Then Ken started talking about how he idolised his brother. And then Zeke’s dad saying he looked up to Zeke and that he was his hero – fuck.

FUCK – why am I showing human emotion?

Oh … and then they had a challenge where they were tethered to a rope and had to flip through an obstacle course. I couldn’t see through my damn tears but Jay took it out and moved by Adam’s promise not to steal the reward, opted to share it with him, Will and Sunday. Breaking my damn heart, again.

In return Adam gave him the reward steal advantage which is a great move considering the advantage is actually a huge disadvantage. And he still got to go on reward and get an update on his mother.

Again … my damn fucking heart. Honestly there is nothing to be said, seeing Adam breakdown was horrible particularly knowing that she sadly passed away after filming.

The next day David, Will and Adam quickly got our heads back in the game as Will decided he was sick of being treated like a kid – which technically, he is – and told them he wanted to make a move and flip to their side to send Zeke home.

Wanting to keep our spirits on the up and up, Probst quickly returned for the immunity challenge where they had to keep a tight grip on a firm rod to stop it penetrating a surface. While the fact that it sounds amazingly smutty would normally be enough, it forced Ken to tense his bare chest and torso – yes, it was a home fucking run. Despite the fact Adam took out immunity instead of my Kengel.

Back at camp Adam was feeling confident with immunity, his idol and the fact Will was looking to flip. Sensing David and Co’s serenity, Zeke started to get paranoid and decided to flip their vote from David to Ken.

Kengel and Will then sent for a pow-wow, much to Will’s annoyance – meaning Will, a child, is dead to me. Will then told Ken that Zeke’s group were now planning to vote him out, Ken then pulled Jay aside to confirm it was the case.

Then Will followed … and then Zeke … and then Sunday, before Will laid out all of his plans to build his resume.

Obviously that pissed off everyone – and firmed up Ken as an unlikely goat for the final three – leading to Hannah and David’s vote returning to the table with Ken and Zeke as we headed to tribal council.

Once there, James Earl Jones Jnr. called everyone out for their agism as the sides went back and forth appealing to him, to pick their side.

Thankfully – for Hannah, David, Ken and Adam at least – Will did decide to flip, rendering Adam’s (kinda)successfully played crotch idol (on the four Hannah votes, FYI) pointless – but hey, at least it drove home, really hard and deep, the phallocentric innuendo for the episode – sending my dear friend Zeke to Ponderosa.

I first met Zeke in 2014 after joining his gay, all-male improv group ‘Judith’ – given our passion for Survivor, friendship was inevitable and our best-friendship quickly blossomed. While he was super bummed to get the boot, he was thankful to see me there to cheer him up and run through the ways he could have changed his game up over a hearty Baked Zeki Smith.

 

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There is nothing more comforting than a baked ziti – particularly in the tropical heat – rich, spicy and slathered in cheese, it is the perfect way to pull you out of a post-boot depression.

Zeke thinks it is a culinary game changer – enjoy!

 

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Baked Zeki Smith
Serves: 8-12.

Ingredients
olive oil
3 cloves garlic, minced
1 onion, diced
500g Italian sausage, removed from casings
500g beef mince
4 x 400g cans crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
½ tsp ground sage
1 tbsp chilli flakes
salt and pepper, to taste
500g dried ziti (or penne if you’re stuck in Australia)
500g ricotta
500g mozzarella, grated
½ cup parmesan, grated
1 egg
handful fresh parsley and basil, roughly chopped

Method
Heat a good lug of olive oil in a large dutch oven over medium heat. Add garlic and onions and sweat for a couple of minutes, or until soft. Add the sausage and mince, and cook until browned. Drain of any excess fat – don’t be too particular about it as the glorious fat as the glorious flavour, said the future Biggest Loser contestant.

Add the tomatoes, herbs and a good whack of salt and pepper, reduce heat to low and simmer for about half an hour. Remove from the heat and ladle out a few cups of sauce to a large bowl to cool separately.

Preheat oven to 180°C and cook the pasta as per packet instructions, minus a minute or two – you want the pasta to be just al dente. Run it under cold water and allow to drain completely.

In a new bowl, mix the ricotta, most of the mozzarella, parmesan, egg and a whack of salt and pepper until just combined.

Add the pasta and removed tomato sauce  to the cheese mixture and stir thoroughly.

Add half the pasta to the bottom of a large baking dish, top with half the meat sauce, top with the remaining pasta … and then, you guessed it, top with the remaining meat sauce and sprinkle with mozzarella.

Chuck it in the oven and bake for 15 minutes, or until the cheese is bubbling and molten. Remove from the oven and allow to rest for ten minutes. Top with remaining herbs and devour.

 

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Stuffed Kate Campbell Peppers

Australian Survivor, Main, TV Recap

Previously on Australian Survivor, the tribes merged forming the new Fia Fia tribe before Brooke dominated at the first individual immunity challenge and Sue told her fellow minority members that they’d be safe if they stuck together. They then all literally voted for a different person and Conner went home.

We opened back up with Flick and Brooke feeling confident after tribal thanks to being in the mega-majority of nine – let’s hope you’re on the right side within that group … and the group within that one, girls – while Kate and Sue were rightfully feeling screwed.

To quote Keith Nale, maybe you should have stuck to the plan and Kylie/Sam may have switched?

The next day the tribe opted to undertake some camp renovations, I assume to eat into the audience of their rival – the terribleThe Block.

Either way, sweet Kate then cornered Kylie and tried to commence a good old fashioned battle between good and evil, deciding that the key to her safety was pulling in the kind, good sports. Yeah it could be boring, but wouldn’t another Nick blindside be delightful?

To help thicken the plot, Brooke and Flick dragged El into their confidence as they plotted the downfall of the minority. Just putting it out there, 9 vs. 3 shouldn’t really call for this much plotting. While Kate continued her fight, going to Sam and Lee and became a less arrogant version of Spencer and drew out the hierarchy in the sand in the hope they’ll buy that they are at the bottom and will flip.

Sorry, where was I? I just said Sam, Lee, bottom and flip, and now I’m distracted.

Anyway, we were then treated to a delightful display of gender stereotyping while the girls primped and preened before Sam and Lee finally started earning their keep and got to work wooing Kristie to their side to blindside Nick. Meanwhile out in the water Nick, Flick, JL and Brooke continued plotting to get out Kate. Though is it plotting if that is the plan every time we check in? I guess it takes time to get to your entire alliance when it is most of the tribe.

Finally JoJo arrived for the next immunity challenge to change the narrative. While it is good that it is about balls, it looks really difficult and has a menacing sound and is making me anxious. After a surprisingly long and gripping challenge – shit, am I Probst? – El continued the female dominance, taking out the ball challenge over a former professional cricketer.

Back at camp, shit started to hit the fan in earnest with the majority applauding El’s immunity win before they quickly locked in their votes on Kate and Sue while Sam’s winner edit finally kicked in as he worked hard to axe Nick and take control of his own game.

Then Kylie happened and spilled all to Brooke … who ran to Flick, turning the girls against Sam. While I truly want Nick out, that is a surprisingly good move on Kylie’s part. The girls then confronted Sam – changing their mind from earlier – before storming away from the conversation as they headed out to tribal.

JoJo had barely started to question the castaways before all hell started to break loose with Flick calling out the scrambling, Kate calling out the majority, Kylie trying to diffuse the situation and Kate taking a leaf out of Ciera’s book, calling out the majority and telling the passive players to start playing the game … before ultimately calling out Nick. Then Sam jumped on board, calling Nick a snake, Nick was passive aggressive about people being pious while Lee started groaning and was over the drama.

After all the drama, Kate had a shit eating grin as they headed out to vote however after everyone laid into Nick, he played his idol and guaranteed that is was Kate going out of the game and just missing the jury.

I’ve known Kate for years – as you can probably guess, I was involved in the boating accident so can’t really talk about the early days of our friendship – and she has always had such a wonderful attitude and never gives up. Despite not getting to experience the joy of making the jury – like a young, female Andrew Savage – she did get to experience my Stuffed Kate Campbell Peppers, and that was a win for her.

 

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Spicy, sweet and hearty – these babies are everything you need to eat through the pain of just missing the final stage of the game.

Enjoy!

 

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Stuffed Kate Campbell Peppers
Serves: 4.

Ingredients
4 large red capsicums
extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, crushed
500g lean beef mince
1 tbsp dried oregano
1 tbsp chilli flakes
2 tsp cumin
½ cup fresh parsley, roughly chopped
½ cup fresh mint, roughly chopped
400g can chopped tomatoes
½ cup long grain white rice
200g feta, crumbled

Method
Preheat oven to 160°C.

Cut the tops off the capsicums – reserving for later – and remove the seeds and membrane, and stand on a baking paper-lined baking dish.

Heat a good lug of oil in a large frying pan, add the onion and cook, stirring, until softened – about five minutes. Add the garlic and cook for a minute or so and it is nice and fragrant.

Add the mince and cook for five minutes, breaking up with a wooden spoon as you go. Add the herbs, tomato, rice, ½ cup of cold water and a good whack of salt and pepper. Bring to the boil, reduce to low and simmer for 5 minutes or until the sauce starts to thicken. Remove from heat and stir through the feta.

Divide the mixture between capsicums, top with the capsicum lids, drizzle with oil and bake for 45 minutes or until capsicums have softened and skins start to get rich and blistered.

 

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