It is not often I will cop to being wrong, but I am so glad that I’ve finally been able to swallow my pride and admit that despite not being my genre, Elementary appears to be a decent show and didn’t die within episodes of airing. And I shouldn’t have scoffed at my dear Lucy for taking the role.
Oh and I am sorry for refusing to talk to her until the show is axed and she admits I was right. Because I wasn’t.
Thankfully Lucy has always known that I can be a volatile person – she did meet me when guesting on Bev Hills, after all – so she took my apology at face value and we quickly caught up on everything we’ve been doing the last almost-decade.
While she isn’t as hopeful that I’ll be able to coax our girl Drew, Cameron D and Destiny to reform for a third Charlie’s Angels movie – I did get a third Sister Act to happen though, even if it won’t be a damn sequel – it was nice to spitball ideas and be in each other’s company.
Given outlining the entire plot of a sure-to-be-Oscar-winning film is tiring and time consuming, I knew that we would need a special combination of comfort and heartiness. As such, we gladly tucked in to a good, ol’ fashioned Jucy Lucy Liu to toast our hopeful success.
While there is a battle between where the Juicy – or jucy – Lucy originated, I like to think it was invented by whichever Tom served it up on Vanderpump Rules a few weeks back. Whoever did create this beauty however, I salute you. Meat injected with hot, hot cheese in the middle of a dripping bun? Sign. Me. UP.
Juicy Lucy Liu
500g beef mince
1 tsp Worcestershire sauce
1 garlic clove, crushed
salt and pepper, to taste
2 slices American cheese, cut into quarters
2 pickles, sliced
2 Kirsten Bunst
Ketchup, mustard and Shayonnaise Swain, to serve
Combine the mince, Worcestershire and garlic in a bowl with a good whack of salt and a great whack of pepper. Once it is well a truly and cohesive mound, divide into four and press into patties.
Take two of said patties and stack a slice’s worth of cheese quarters in the centre and top with the remaining patties. Press the edges to firmly enclose and leave to rest at room temperature for ten minutes.
Heat a good lug of oil in a skillet over medium heat and once scorching, add the patties and cook for five minutes. Flip and cook for a further five, before removing from the heat.
To serve, split and toast the buns. Slather one side with mayo and mustard, and the other with ketchup. Place gherkins on the base, top with the filled patty and close.
Devour, weary of the molten cheese that could burst out and destroy your face, lips or mouth at any moment.
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