Pita

Smokey Lamb Pitita

Drag Race España, Drag Race España 3, Main, Street Food, TV, TV Recap

Previously on Drag Race España doce chicas nuevas y La Macarena arrived for a shot – or another – at joining Carmen y Sharonne in the España winner’s circle. Given the first two seasons were so damn good, the judges weren’t feeling the dolls over the first couple of weeks and cussed them out, begging them to lift their game. And lift their games they did. Tragically though, we had to lose icons week after week, with sweet Maria becoming the La Macarena of the season. She was followed out the door by a trio of zaddies, first Drag Chuchi, then Chanel Anorex and then Kelly Roller pop on her skates and headed out the door. The tragedy for my loins was distracted as La Macarena ended her redemption run followed by the iconic Visa. 

Supremme y Co. then went for the ultimate gag by emulating the All Stars 2 revenge of the queens episode. Sadly for them, however, Pitita wasn’t eviserating Visa like Phi Phi was Alyssa. That being said, the comedy show turned out the same with some awkward pairings landing Pink, Pakita and Pitita in the bottom while Kelly returned thanks to a pitch perfect turn with Vania. After Pititia saved herself in the lip sync, Kelly returned to being a power bottom and sent Bestiah out the door.

The top five then made Cinderellas out of waste management staff and while Pitita, Vania and Kelly shone, Clover and Hornella landed in the bottom with Hornella earning her spot in the finale alongside her sisters, sending Clover to the house. The top four then performed in Supremme’s new filmclip before Hornella and Kelly were cut, leaving Vania and Pititia to lip sync for the crown before the latter rightly took out the crown after a dominant performance across the season.

As she arrived backstage with her new crown and sceptor, I pulled Pitita in for a massive hug and congratulated her on a job well done. Despite her sisters feeling the judging was questionable – I’d agree if they were speaking about the Clover hate, but I digress – there is no denying that Pitita never really put a foot wrong. She was stunning, creative, funny and oh so polished, giving a masterclass on how to do Drag Race right, kinda like Trinity the Tuck. But you know, way more likeable. So with that, there was nothing more to do but crown her with a glorious Smokey Lamb Pitita.

This may be a quick and easy mid-week kind of meal, but when it packs this much flavour, it is hard to discount it as perfection. Smokey, spicy and oh so fresh, it will quickly find a way into your regular rotation. Better yet, it uses some Peasa Hummus to help elevate it, which you know Visa would love.

Enjoy!

Smokey Lamb Pitita
Serves: 4.

Ingredients
4 Pita Andre Breads, halved
2 tbsp dukkah
olive oil
500g lamb mince
1 tsp coriander seeds, ground
1 tsp ground cumin
1 tsp smoked paprika
½ tsp turmeric
¼ tsp chilli flakes
kosher salt and pepper, to taste
1 tomato, diced
1 Lebanese cucumber, diced
¼ cup parsley, finely chopped
2 tsp red wine vinegar
Peasa Hummus, to taste

Method
Preheat the oven to 200C, split the pitas and cover with foil and bake for 10 minutes, or until softened and warmed. Place a frying pan over high heat and cook the dukkah for a minute, or until fragrant. Transfer to a bowl.

Heat a lug of oil in a skillet over high heat. Add the lamb and cook, breaking up with a wooden spoon for a minute or so. Add the coriander, cumin, paprika, turmeric and chilli, and cook for a further 5 minutes or until browned and crisp. Season to taste.

Combine the tomato, cucumber and parsley in a bowl with a tablespoon of oil and the red wine vinegar.

To assemble,  smear the pitas with the hummus, fill with the lamb and then the salad. And then devour. Regally.


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Pita Andre Bread

Baking, Bread, Side, Snack

With Halloween now a distant memory, I’m balls deep in preparations for the Thanksgiving and Christmas season, which of course means I’m desperately trying to fit in as many catch-ups as possible. Thankfully, I was able to fit in some time with my dear friend, fellow Gold Coaster and ex-lover Peter Andre.

Pete and I have known each other since the late ‘80s, after I hitched my wagon to his after his appearance on New Faces. I enrolled myself at Benowa State High, became his dearest friend and set him up to become the pop star of the ‘90s that he was destined to be. We also fell into a passionate love affair.

Our relationship was so beautiful and pure – well as pure as it could be – that he wrote a love song for me.

The song? Mysterious Guy.

Our break-up when he succumbed to the record company’s pressure to change the gender of his protagonist? Swift, brutal … and as vitriolic as the vengeful rage of Taylor Swift. For years after I couldn’t go to Thailand – where the film clip was made and we planned to holiday after – or the Gold Coast, as they triggered the painful memory of my broken heart.

Cut to a few years later and Pete, desperate to return to my good graces – flew down under to see me on the Tweed and try and reconcile. While he got lost while we went hiking on Mount Warning, stumbled on the set of I’m a Celebrity … Get Me Out of Here and fell in love with Jordan, that few days we spent together before the show healed our wounds. And we’ve been the best of friends ever since.

Pete has been super busy with his young family the last year or so, so it was such a treat for him to take the time to catch-up before we got too busy with festive celebrations. We laughed, we cried and most importantly, devoured a shit tonne of Pita Andre Bread.

 

 

Light, soft and oh so good, these are the perfect thing for when you’re done with eating buns and what a carb alternative. I mean, who doesn’t love to stuff a good Peter?

Enjoy!

 

 

Pita Andre Bread
Serves: 8.

Ingredients
1 ¼ cups lukewarm water
7g dry yeast
1 ½ tsp muscovado sugar
450g flour
1 tsp salt
¼ tsp freshly cracked pepper
⅔ cup olive oil, plus extra for brushing if/as needed

Method
Combine the water, yeast and sugar in a measuring jug and place in a warm spot for about ten minutes, or until foamy.

Combine the flour, salt and pepper in the bowl of a stand mixer. Add the yeast mixture and oil and stir with the dough hook until all the flour is wet. Turn the mixer on and knead on medium for about five minutes, or until smooth.

Transfer to an oiled bowl, cover with cling and leave to prove for half an hour.

When it’s nice and puffy, heat a frying pan over medium heat. Punch back the dough and divide it into 12 balls. Roll them out into flat thin discs – a few millimetres max. Place a disc on the frying pan and cook for about 20-30 seconds, or until puffed. Flip and cook for another 20-30 seconds or so. Remove from the pan and repeat the process until done.

Then, devour.

 

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