Scream 3

Kilpatrick Warbeantons

12 days of Festivus for the rest of us, Side

While I have to try and spread out the core four in our 12 days of Festivus celebrations – you know, after catching up with Jase, Heidi, Barney, Liz, Wayne and Michael – and today doesn’t feature one of them, Patrick Warburton sure does tick the box for an awesome dinner companion.

I first met Pat whilst a part of Jamie Lee Curtis’ entourage. He was guesting on her allegedly hit sitcom Anything But Love in the early ‘90s. The title, of course, acted as a massive irony as we fell deeply in love. While it didn’t work out, we remained the closest of friends and I vowed to make his barry-tones famous.

When the role of Puddy came up, I knew he was the only person for the part. They were casting The Tick, I gave him a call. Walt needed someone to carry The Emperor’s New Groove with Eartha Kitt, I (made sure he) was there, like the Baywatch team would have you believe.

Given the fact he’s been super busy with A Series of Unfortunate Events, Pat and I haven’t been able to see of much as each other as we’d like. It was such a treat to be able to take the time, at festivus, to reconnect and reminisce over the supporting embrace of my star supporting player, Kilpatrick Warbeantons.

 

 

Oysters, natures snot, make me feel sick but I must admit, the concept of kilpatrick makes them sounds marginally more appealing. But I mean, how exactly can you go wrong by adding bacon and/or cheese to any occasion. The answer is, you can’t.

Enjoy!

 

 

Kilpatrick Warbeantons
Serves: 6.

Ingredients
4 rashers streaky bacon, finely diced
500g beans, top and tailed
2 tbsp passata
1 tbsp Worcestershire sauce
1 tsp Tabasco
salt and pepper, to taste
3 tbsp parmesan, finely grated

Method
Heat a frying pan over medium heat and cook the bacon until crispy. Remove the bacon from the pan and drain the oil on some kitchen towel.

Add the beans to the greasy pan and cook, stirring, until vibrant in colour but still crunchy.

Remove from the heat, toss through the passata, Worcestershire and Tabasco with a good whack of salt and pepper. Transfer to a bowl, top with bacon and parmesan, and devour, giddily.

 

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Chicken Kiev Schreiber

Main, Poultry

Oh how I have missed my dear friend Liev! Thankfully while we haven’t seen each other in a couple of years, it’s always like no time has passed at all when we do – the power of best friendships, I guess.

As you know, I met Li on the set of Scream and despite only having the briefest of cameos, his talent caught my eye and we became the dearest of friends. I fostered his talent and wisely navigated the earlier stages of his career, landing him the role of Orson Welles in RKO 281 which resulted in his first Golden Globe and Emmy nominations.

Li was super thankful for my help and despite not agreeing to marry me to secure my green card, he did agree to give back to the Australian film industry … of which I am obviously at the heart.

FYI, that explains him agreeing to star in Mental.

We haven’t caught up since he separated from Naomi, so he was really happy to finally be able to talk to me about how he was feeling and the boys are handling everything. The cynic in me also thought that maybe he was hoping to guilt me into watching Ray Donovan, but not even concern for my friend can move past that accent.

Given that the break-up is still so recent, I knew he would need something warm and lovely to cheer him up, so quickly whipped up a Chicken Kiev Schreiber as we caught up.

 

 

Now you’ve probably picked up on the fact that I love flavour to smack me harder than a donkey punch, so this little baby is packed to the brim with garlic. Add in the smokiness of the bacon, the fresh herbs and the zing of the lemon and everything just sings.

Enjoy!

 

 

Chicken Kiev Schreiber
Serves: 4.

Ingredients
6 cloves of garlic, crushed
small handful of flat-leaf parsley, roughly chopped
zest of a lemon
80g unsalted butter, at room temperature
4 rashers of smoked streaky bacon
olive oil
4 chicken breasts
plain flour, for dredging
2 eggs, whisked
2 cups fresh breadcrumbs
salt and pepper, to taste

Method
Place the garlic, parsley, zest and butter in a bowl, and mix until well combined. Transfer to some cling wrap and wrap into a neat, long tube and transfer to the freezer while you prepare the rest.

Fry the bacon in a pan over medium heat until lightly crisped. Remove to kitchen towel and allow to cool.

Preheat oven to 180°C.

Working one breast at a time, pull back the loose fillet on the bottom of the breast and slice a lengthways pocket.

Remove the butter from the freezer and cut into 4 equal pieces.

Open the pockets in the chicken and insert a piece of bacon and butter in each, cover the whole with the loose fillet. Place flour, eggs and seasoned breadcrumbs in three separate bowls. Coat each Kiev in flour, dust off, coat in egg and then – you guessed it – coat in the breadcrumbs before transferring to a lined baking tray. Drizzle with olive oil and bake for about 30-40 minutes, or until golden and crisp.

Serve immediately, with copious amounts of mashed potato for maximum comfort.

 

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The killer is Cotton fucking Weary

Guess Who's Coming to Dinner

Oh my poor sweet, dear Liev Schreiber – he and is namesake Cotton were not in fact the killer in any of the Scream movies … but didn’t he play a beautiful anti-hero?

Now i’m going to share a dark part of my history with you, so please be kind – I am actually the inspiration for Sidney Prescott. You see, while a teen in the ‘80s I was targeted by multiple killers and became known as the scream queen of Tweed (aka Porpoise Spit).

I sold my story to Tracy Grimshaw as a Grimmer’s exclusive, who in turn sold the rights off to Kevin Williamson leading to the franchise we’ve come to know as Scream.

While I became close friends with all of the cast while working on set as a consultant, I quickly bonded with my boy Liev Schreiber due to the beautiful way he toed the line between framed creep and innocent victim.

Plus, I heard he was into Australians and was keen to for a green card.

Anyway, he gave me a buzz over the weekend and sounded desperate to reconnect. What says I’m not loving Ray Donovan … but if you play your cards right, I could be convinced to keep going with it?

Image source: FOX.

 

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Carrie Fisher’n’Chips

Main, Seafood

Oh my goodness – my stomach is in agony! No i’m not into some odd masturbatory technique, I just haven’t stopped laughing for the last 24 hours.

It was such a treat to have Carrie over and reenact a good / funny version of SaTC with the part of New York dutifully played by my kitchen / television.

As you know, we met in rehab and were bonded instantly due the fact we were both poised to be celebrated writers and we had complex relationships with our Hollywood mothers. While my issues stemmed from the fact that I was generally running a scam at their expense, Carrie grew up in the limelight of the Reynolds-Fisher dynasty and drama which gave her a very different childhood … and me a reason to befriend her to get to Debs to form an alliance against Liz.

Obviously she stole two of her husbands from me … but that is another story for another time.

So back on track, I quickly ingratiated myself with the Reynolds-Fishers (often despite Caz’s better judgement) and have been a confidante to Caz ever since, filling each other’s lives with so much joy and laughter.

I can’t say enough about how beautiful and close our friendship is.

As I mentioned and I’m sure Star TrekWars fans would be aware, Caz just wrapped on the latest movie and was completely pooped so relished the opportunity to pull up a seat next to me in our twin recliners and make sassy, forced, attention grabbing statements about the semi-clad swimmers who were dutifully flooding our basements.

To get us in the mood – or to be more accurate, out of it – I whipped up a batch of her favourite / my famous Carrie Fisher’n’Chips.

 

carrie-fisher-n-chips-1

 

I assume I’ve mentioned it ad nauseam, if not, I fucking hate seafood. Hate it. I mean, they live in their filth (even though someone rightfully argued that they live in a purifying saline solution). Anyway, Carrie loves a good ole Fish and Chips and given that she just wrapped her time in London, I had to make something to help her acclimate back into the real world.

With that, I went heavy with the chilli, lemon and lime to drown the flavour of fish and served it with crispy chips and a delightful harissa mayo that had me *shudder* liking seafood.

Enjoy!

 

carrie-fisher-n-chips-2

 

Carrie Fisher’n’Chips
Serves: 4.

Ingredients
8 pieces of hoki portions (I hate seafood, of course I’m going to buy pre-portioned)
2 eggs, whisked
1 cup plain flour
2 cups panko breadcrumbs
¼ cup flat-leaf parsley, finely chopped
1 tbsp chilli flakes
zest of one lime
vegetable oil
One serve of the chips from Friza Minnelli … I don’t think the Dolognese would help the chips

Harissa mayo
1 clove of garlic, finely minced
3 tbsp mayonnaise
4 tsp harissa paste
1 ½ tsp rose water

Tartare
1 cup mayonnaise
zest of one lemon
2 tsp capers, drained, finely chopped
2 gherkins, finely chopped
2 tbsp flat-leaf parsley, chopped

Method
Probs make a start on the chips first. Then when they are in the oven, whisk the eggs in a shallow bowl, the flour in a second shallow bowl and combine the breadcrumbs, parsley, chilli and lime in the third shallow bowl with a good whack of salt and pepper.

Dry the hoki pieces with some paper towel. Working piece by piece, coat the fish in the flour, dip in the egg and coat in the crumb. Rest on a plate and continue until they are all sorted.

Heat a good lug of vegetable oil in a large frying pan over medium heat, when it is nice and hot reduce the heat to low and fry two pieces at a time, 4-5 minutes per side. Remove to some paper towel and repeat until the fish is sorted.

Turn off the oven when the chips are done and place the fish on the lower shelf to keep warm while you quickly whip up the sauces … which are super easy. Place all the ingredients in separate bowls – obviously – and stir to combine.

Serve up the fish and chips with a fat dollop of the sauces and the cut up zested citrus. Devour.

 

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Postcards from the force of Hannah and Her Sisters

Guess Who's Coming to Dinner

Huge news guys!

No, I’m not covering the Olympics despite being crazy sporty. While I’m sure you’re wondering why I’m not there the answer is simple, I am a doctor for the Russian team … so yeah, I’m banned – maybe I’ll be allowed in Tokyo?

Who knows? Either way, I was crazy moist after watching the Opening Ceremony and decided I needed one of my closest gal pals to drop by while we quench our thirst during the first/best week of the competition – aka swimming / scantily-clad-men-a-palooza.

So obviously I reached out to my closest girlfriend, Carrie Fisher and obviously she said yes!

We’ve know each other since meeting in rehab – I was the inspiration behind Alex in Postcards from the Edge. Like the bonds I made in prison, the bonds you make in rehab are for life and Caz and I have always been a loving support for each other.

Caz recently wrapped on the latest Star Wars movie – fun fact, it was our life goal to never see one of those films but Carrie had to sit through one at a premiere so I am riding solo with that goal (relax Star Wars fans, if Carrie asks me to watch them I will … she doesn’t mind) – so was very keen to relax, reconnect and lecherously watch the swim events.

What says you’re my dearest friend / damn I love watching the swim team?!

Picture source: Publicity shot from a Star Wars, obviously I don’t know which one.

 

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+.