Porchettarina

Drag Race España, Drag Race España 2, Main, TV, TV Recap

Previously on Drag Race España 12 new queens entered the Werk Room, ready to slay. Tragically though, not everyone could stick around – this isn’t All Winners, or half of the season 13 and 14 episodes – as Marisa, Ariel, Samantha, Jota, Onyx, Diamante, Sethlas and Juriji exited. At the top four, the dolls madeover older members of the LGBTQIA+ community and while Sharonne and Venedita slayed – with the latter winning her second challenge – Estrella and Marina didn’t shine as brightly and landed in the bottom. Thankfully though, Supremme knew that all four were worthy of a place in the final, keeping both of them around to battle their sisters for the crown. But first, they all had to get back together!

Supremme kicked off the reunion welcoming the dolls back to the Mainstage to talk shit about the season. Oh, and to crown their Miss Congeniality. But more importantly Yara Sofia sent in a video message to send them her love and praise them on a killer season, followed by Samantha Hudson at the salon mid-bleaching, sweet old icon Karina who I sadly hadn’t heard of before the show and Manila Luzon who gave up on speaking Spanish after the first sentence. And well, needless to say all the dolls were touched. Particularly Onyx, who was thrilled by Manila’s message about not needing a crown to win. Because, duh, she is a sexy icon.


We then got a series of recaps of each of the top four’s journeys and while everyone clearly slayed the game this season, if Marina’s full frontal doesn’t take the crown, it has to go to Sharonne, right? Or did I just jinx her? In any event, Estrella was thrilled to narrowly make it through to the final as was Marina, while Sharonne admitted the last few weeks of the competition were truly stressful and emotional, whether you were in the top or on the bottom. Being a humble icon, when Supremme inferred it was obvious she was making it to the end, she spoke about the fact the competition is all about luck and she got lucky that the judges liked all that she had to offer. While Venedita was glad to get a win just before the finale and have that confidence boost going into the final challenge.

That was followed by a filler segment watching the eliminated queens audition tapes and well, the production values were on point but yeah, it was all filler. Except for the fact we learnt Drag Sethlas has a tonne of money because her outfits were on point and looked expensive.

Talk turned to Estrella and Samantha being stupid, fun and/or loud in the Werk Room, and while some of their sisters lived for it Ariel felt they kinda took a lot of air out of the room and made it hard for the quieter girls to shine. And well, Ariel Rec is hot and I love her, so I accept her take as gospel. Despite loving the madness her sisters brought to the show. Everyone turned their attention to Jota’s penchant for lies and exaggeration, with her reading them for saying she lies when she simply embellishes her stories. Though the Lola Flores shawl she said she owns is definitely Lola Flores’, despite what her sisters have to say. When it came to talking about Diamante and her potential lies about having no sewing skills despite turning an epic look, everyone was a little more open to believing her.

We finally turned our attention to the epic feud between Marina and Juriji, which importantly centred on Marina’s penchant for gross farts. While Juriji was happy to talk it through and resolve things, Marina wasn’t really looking to move on given she felt very disrespected by Juriji at that moment and she isn’t sure how to talk about it. Juriji admitted she too felt disrespected during their fight, but even that didn’t seem to make her want to resolve things. Particularly when they had to talk about their feud when Sethlas teamed up with Marina, because it only made Marina angrier at her sister. Despite Juriji explaining that she felt she has never fit in and them telling her she was the weakest was a trigger to her.

Before recapping the looks of the season Pedro ma’tuckin’ Almodovar sent the dolls a message praising them for their runways dedicated to him. And admitted he shared the videos far and wide in the fashion world and ugh. Is Spain the prime franchise, now?

Supremme then tasked the eliminated queens with stomping the runway in a look they couldn’t show with Marisa opting for a killer art look, shagadelic and dedicated to Picasso. By way of the loom. Ariel slayed as a smurf cleaner to a queer superhero, while Samantha rocked a TV, Jota mashed up neon ballet with latex rocker gimp, Onyx was a sexy flapper vampire, Diamante came out of the closet as houndstooth and Sethlas was a showgirl charity pin. Ultimately the queen that won the Best Lost Look sash was first boot Marisa and well, it’s what she deserves.

They then gave another prize for the Hungriest Queen, with this time only Estrella and Juriji eligible for the prize. Though obviously that one was going to Estrella, who found a way to work eating into any and all challenges. Talk turned to who should win the season with everyone pleading their case before the queens voted and were split between Estrella, Venedita and Sharonne. And since this reunion is starting to feel like election coverage, we then finally learnt who the queens voted as their Miss Congeniality of the season – Samantha Ballentines! And well, wasn’t she thrilled to get some 1-on-1 time with the zaddy Pit Crew who delivered the sash!

As the exited the mainstage, I quickly pulled Marina aside to give her some late breaking sustenance and encouragement ahead of the final challenge. How lucky is she to be next in the alphabet after Estrella! While my favourite moment of hers from the season was due to my aggressive thirst – free the peen! – she also slayed from start to finish, giving a polished collection of creative runways and also shining in the roast. As such, I carved her off a chunk of Porchettarina and toasted her success.

There is honestly nothing better than a perfectly cooked porchetta. Sweet and juicy meat, melting away in your mouth with a hearty crust of crackling and a delicate punch of herbaceous garlicky heaven? Swoon.

Enjoy!

Porchettarina
Serves: 6.

Ingredients
1.5kg pork belly, boneless
1 tbsp fennel seeds
2 tsp black peppercorns
8 cloves garlic
½ tsp kosher salt, plus extra for salting
10 sage leaves, finely chopped
2 tsp chilli flakes
1 tbsp olive oil

Method
Start by scoring both the skin and meat side of the pork belly to form a cross hatching.

Meanwhile, toast the fennel seeds in a dry, medium-heat frying pan until nice and fragrant before popping into a mortar and pestle alongside the peppercorns, garlic and salt until it forms a paste. Transfer to a bowl and mix through the sage, chilli and oil.

Rub the paste over the meat side of the pork and then roll to form a log and using kitchen string, tie it along the meat in intervals to secure. Transfer to a roast pan with a rack and aggressively rub the skin with the additional sea salt. Transfer to a fridge for 8 hours or so to allow the skin to dry. I may have cut a corner here, which is why we’re missing out on glorious crackling.

When you’re ready to go, preheat the oven to 220°C and rub the excess salt off the skin. Transfer to the oven and cook for 20 minutes before reducing heat to 150°C and cooking for 2 hours.

Depending on how the crackling has gone, you could then crank the oven back up to 220°C for ten minutes for a final crisp, or pop it under a hot grill for five minutes. But ideally, that shouldn’t be necessary.

Rest for ten minutes or so before removing the string, slicing and most importantly, devouring.


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Roast Porkeiko Agena

Main, Oy with the turkeys already!

Guys – not be confused with Gilmore Guys – I know you must be starting to get anxious, knowing that our Thanksgiving celebratory extravaganza will come to an end on Thursday AND having to wait to see how A Year in the Life turns out.

But don’t worry, this menu plan will live on forever in the ether for aliens to find and read in confusion after the sun explodes and engulfs our planet in flames … and the revival is bloody tops.

With that, we have arrived at the showstopper of our Thanksgiving table which comes in the form of our delightful chum, Keiko Agena.

We first connected with Keiks when she appeared in a late episode of Beverly Hills 90210. Knowing the show was rapidly approaching its end, we were looking for a new star to hitch our wagon too and saw a bright spark in dear Keiks.

When it came time to help ASP cast Gilmore Girls a year later, we knew she would be perfect for the role of Lane and the rest … wait for it, as they say, is history.

Now I know Lane would be considered a delicious Gilmore side, Keiks is definitely a pièce de résistance in my life and as such deserves her commemorative and grateful Roast Porkeiko Agena.

 

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Robust, delicate and a little bit different for the Thanksgiving table – this pork melts in your mouth and reaffirms all of your life choices like a best friend should.

Enjoy!

 

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Roast Porkeiko Agena
Serves: 6-8.

Ingredients
olive oil
300g hot Italian sausage, casings removed
1 onion, finely chopped
1 leek, white and tender green parts only, finely chopped
6 garlic cloves, minced
1 bunch kale, stems and inner ribs discarded
2 tablespoons finely chopped sage
1 cup panko breadcrumbs
¼ cup parmesan
zest and juice of a lemon
salt and pepper, to taste
1 large egg, beaten
800g pork belly, skin scored in 2cm squares
kitchen twine

Method
Preheat the oven to 220°C.

Heat a lug of oil in a large frying pan over medium heat and cook the sausage, breaking up as you go, for about five minutes. Reduce heat to low and add in the onion, leek and garlic and cook for a further five-ten minutes, or until the onion and friends are all soft.

Add the kale and sage … and cook for a further five minutes. Remove from the heat and allow to cool for about fifteen minutes before adding in the breadcrumbs, parmesan, lemon zest and juice, seasoning and egg.

Place the pork belly on a chopping board, skin side down, and add about two cups of stuffing down one of the long sides. Grab the pork under the stuffing and tightly roll it round on itself to form a log. Tie as tightly and as neatly as possible – I’d tell you how, but this is not my strength and I feel it would be hypocritical. Just don’t use coloured twine like Bridget Jones, ok?

Once it is tied up, rub the skin with a lug of olive oil and a generous pinch of sea salt and add place in the oven for fifteen minutes before reducing the heat to 180°C and cook for 45 minutes to an hour, or until cooked, the meat juicy and the skin crisp.

Oh and place any leftover stuffing into a baking dish and cook for half an hour of so, sprinkled with some extra parmesan. It is good.

 

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