Mongoliam Gallaghlamb

Main, Side

Now I know I ran my fucking mouth a bit on Monday, but I was so fucking excited to be seeing me mate Liam and getting things back to how it used to be that I simply couldn’t watch me fucking p’s or q’s.

And let me tell you, that fucking excitement was not misplaced as me and the lad are back to being the best of fucking friends.

I first met Liam in the ‘80s while attending The Barlow Roman Catholic High School together. While I tried to sell stories about him being expelled when he was 16, it was actually an elaborate ruse to cover up my own expulsion and criminal activities at the time. Liam is just a fucking legend and was willing to take the heat for me.

It should come as no surprise that I fucking love the guy.

While our relationship has been volatile at best and I’ve worked to play the brothers off against each other, he accepted me apology and we had the best fucking time catching up on what we’ve been up to.

Even when we refused to join me in reforming Oasis, I didn’t fly off the handle and threaten him and his career. Which is what I’m known for. Instead, I accepted his rational argument that we should keep our relationship as just mates and served him up a big bowl of Mongoliam Gallaghlamb.

 

 

This anglicised Chinese take-away dish has long been a favourite of mine, even before I realised Mongolian Lamb included lamb, which I hated at the time. A little bit sweet, packing the hint of a kick and full of tender meat, is there anything else you could want?

Enjoy!

 

 

Mongoliam Gallaghlamb
Serves: 6.

Ingredients
1 tbsp sunflower oil
600g lamb, thinly sliced
1 onion, thinly sliced
1 green capsicum, thinly sliced
2 celery sticks, thinly sliced
1 tsp Chinese five spice
2 tbsp soy sauce
2 tbsp Shaoxing wine
2 tbsp hoisin sauce
2 tbsp black bean sauce
rice, to serve

Method
Heat the oil in a wok over high heat and stir-fry the lamb for a couple of minutes or until browned. Transfer to a plate.

Add the onion, capsicum and celery and stir-fry for a minute or so before stirring through the five spice and a good whack of salt and pepper. Add the lamb back into the pan with the soy, Shaoxing, hoisin and black bean sauce, and simmer until reduced.

Serve piping hot with freshly cooked rice, or even Stephanie Fried Rice. She’d fucking love it.

Devour.

 

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Wonder f^#&$( wall

Guess Who's Coming to Dinner

Well isn’t this the best fuckin’ news you’re going to hear all fuckin’ week.

I shit you not, I fuckin’ convinced me good mate Liam Gallagher to drop by and reconnect on the fuckin’ record.

While we’ve both been ‘avin a bit of a barney the last few years, I picked up the phone and told him I was fucking sick of fucking fighting and I wanted us to be fucking friends again. As such, he said fuck it, bought a fucking ticket and is fucking dropping by.

What says I fucking love our friendship and I want to get back to how we used to fucking be?

Image source: Unknown.

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McRebawich McEntire

Uncategorized

Oh gosh, if my dear friend Reba McEntire isn’t the sweetest thing. Ya’ll? Sorry, I sound like Reese Witherspoon when I try to go country and it is simultaneously making me sick, enthused about my inevitable drag career impersonating her and extremely concerned that I run the risk of offending my dear friend Reba.

JK Kimora, I could never offend the beautiful Reba McEntire. She has a heart of gold and can take a joke.

While I didn’t meet my dear friend Reebs until 1990 – when she was co-starring opposite the divine Kevs Bacon in Tremors – we quickly connected over our quick wits and became the best of friends. As such, I vowed to help her make the transition from singing superstar to acting queen as successful as possible.

And given she’s had two hit sitcoms and is completely iconic, I think you’d agree that I succeeded.

Anyway, it was such a delight to have Reba in my home once again and to float potential sitcom ideas – obvs featuring me – for when she completes the hat trick. That is obviously extremely hunger inducing, so I was glad I had lined us up a shit tonne of McRebawich McEntire to tide us over.

 

 

I didn’t want to typecast Reba as a KFC girl since she is the first female colonel, so was glad she could never go past the majesty of my Maccas copycat of the infamous ribwich. If The Simpsons taught me anything, which you know it has, it is that being able to track down our fave burg’ has always been notoriously hard to find. As such I quickly learned to make my own sticky, barbecue delights for when Reba and I were on the road together.

And she has been eternally grateful ever since.

Enjoy!

 

 

McRebawich McEntire
Serves: 4.

Ingredients
500g pork spare rib meat, uncooked and hacked from the bone
1 tbsp Worcestershire sauce
1 tsp muscovado sugar
¼ tsp hickory liquid smoke
salt and pepper, to taste
1 cup barbecue sauce
2 dill pickles, sliced
1 onion, diced
4 Hulk Hogies, cut in half

Method
Preheat the oven to 180C.

Combine the meat, Worcestershire, sugar, liquid smoke and a good whack of salt and pepper in a food processor and blitz for a couple of minutes, or until completely mince and coming together.

Split the meat into 4 equal patties, shape into a hand-sized rib-esque rectangle and place on a lined baking sheet. You could even put little dents along the way to really sell that it is a rib patty, put I won’t hold it against you if you don’t*.

Transfer to the oven and bake for fifteen minutes or so, or until the patty is just cooked through. Remove and allow to cool for a couple of minutes.

To serve, split your buns – giggity – and place them in the microwave on high for twenty seconds. Dip the rib patties in the barbecue sauce. Place each patty on the on the bottom of the roll, top with pickles, onion and close the sandwich.

Devour.

*You know I will.

 

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Fancy feast

Guess Who's Coming to Dinner

Well hot damn, shout it from the roof of the Grand Ole Opry, the first in line to the Queen of Country throne – because Dolly, obvs – slash my dear friend Reba McEntire is finally free to drop by for a date.

We’ve been trying to tee something up for the last year or so, but to no avail. Thankfully I saw that KFC was celebrating its 50th anniversary in Australia recently, picked up the phone to chat to the current Colonel and thankfully she was free to swing by for a quick date.

What says I love you, I’ve missed you, I need you back on TV and releasing new music … without typecasting her in the KFC bucket?

Image source: KFC who I would gladly accept any and all sponsorship arrangements from, FYI.

 

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Lindsay Lohand Fries

Main, Side, Snack, Street Food

Don’t you just love a good comeback story? And no. I’m not referring to the sublime TV show The Comeback based on an unnamed friend of mine – Mickey was modelled after me – I’m talking about the upcoming resurgence of my dear friend la Lohan.

As you could probs surmise, I first met Linds on the set of The Parent Trap. You see, I had convinced my dear friend Nance Myers to do an updated version to one-up the Olsen Twins and It Takes Two – it was during a brief feud – but was bested in the audition process by Lohan. Thus telling her it was the inferior movie, despite it being a modern classic and her performance – no doubt – inspiring Tatiana Maslany’s brave performances in Orphan Black.

Anyway, Nance offered to become my kitchen designer to soften the blow and that defused the on-set tension enough for Linds and I to realise that we’re essentially the same person, and as such would make the best of friends. Ever.

As an apology for being quite vicious early on in filming, I got Linds cast opposite my girl Tyra in Life-Size … then Freaky Friday with Jamie, followed by Mean Girls with Ames and Teens, after which, she became the star she was destined to be.

It was such a delight to finally have Linds over and to celebrate her reaching the halfway point of our career rehab plan. While I don’t want to spoil much of what is ahead for Queen LiLo, I can say that my Lindsay Lohand Fries aren’t the only bright point in her future.

 

 

Are loaded fries hella basic? Yes. But let’s be real, I am a basic bitch, Linds loves me for it, and the combination of bacon, shallots, cheese and piping hot fries are something that never fails. Ever.

Enjoy!

 

 

Lindsay Lohand Fries
Serves: 2.

Ingredients
4 washed potatoes, cut into fries
olive oil
4 rashers streaky bacon, diced
4 shallots, thinly sliced
1 cup vintage cheddar, grated
salt, sour cream and/or sriracha, to serve … optionally

Method
Preheat oven to 200C.

Toss the freshly cut fries through olive oil and place on a lined baking sheet. Place in the oven and bake for twenty minutes, turning halfway through cooking.

While the fries are baking, bring a skillet to heat. Once piping, reduce heat to medium and add the bacon. Cook, stirring, until crispy and glorious.

When the fries are done, lightly salt them and transfer to a bowl before topping with the cooked bacon, shallots and a generous helping of cheese. Sour cream and sriracha are optional extras, but come highly recommended when you’re ready to devour.

 

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On Thursday’s we don’t eat pink

Guess Who's Coming to Dinner

As you know, I’m not a regular friend of celebrities, I’m a cool friend of celebrities. And as such, I’ve finally been able to convince my dearest friend Lindsay Lohan to drop by for a cheeky visit.

Is it part of my sixty-step approach to bringing her renewed fame and a reinvigorated career? Sure.

Is it odd she still trusts me after The Canyons? Definitely.

In retrospect, is it still odd that we were able to bury the hatchet early in our friendship when I told her The Parent Trap remake was a poor man’s version of It Takes Two? Chillingly so.

In any event, what do I make for the iconic Lilo?

Image source: Unknown.

 

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Red Tim Curry

Main, Poultry

I don’t know how to truly describe my friendship with the divine Tim Curry, other than to say we just have, well, IT. We get each other, we love each other and he truly is one of the most dearest friends I am lucky to have.

We first connected in the ‘70s when I was trying to make a name for myself on the West End stage. While I made a name for myself in the back-alleys and in casting, I could never compete with the talent of Tim.

While this is the point I would usually vow to destroy his life, he made me laff and I could never bring myself to bring him down. So instead, I did what I do third best and vowed to make him a star.

I marched him in to casting for Rocky Horror, he snagged Frank N. Furter, he parlayed that onto the film roll, the film was followed by ClueFern Gully and Home Alone 2 – opposite my dear friend Cath O’Hara. By the time he was up for the egregiously Oscar-snubbed Muppet Treasure Island, I knew I had succeeded in my goal.

Tim and I haven’t had the pleasure of catching up as often following his stroke in 2012, so it was such an absolute treat to welcome him down-under and reconnect. We laughed, we cried, we gossiped – Trump was a dick on the Home Alone 2 set, obvi – and most importantly, we demolished a big ol’ Red Tim Curry.

 

 

While I feel like we’re in a bit of an oversupply of curries this week, when they taste this good, I won’t complain. Hot and spicy, rich and creamy with a punch of all the best Thai flavours, there is no better way to see out the week.

Enjoy!

 

 

Red Tim Curry
Serves: 4-6.

Ingredients
vegetable oil
1 tbsp minced ginger
4 garlic cloves, minced
⅓ cup red curry paste
800ml coconut milk
600g chicken thighs, cut into a large dice
4 kaffir lime leaves
2 tbsp fish sauce
2 tsp muscovado sugar
small handful Thai basil
small handful coriander, plus extra to serve
1 red chilli, thinly sliced
rice, to serve

Method
Heat a lug of oil over medium heat and cook the ginger and garlic for a couple of minutes, or until fragrant. Add the curry paste and cook for a minute before slowly stirring through the coconut milk. Bring to the boil, reduce to a simmer and carefully add the chicken and lime leaves. Cover and cook simmering for half an hour, or until cooked through.

Add the fish sauce and muscovado sugar and bring back to the boil and cook for a couple of minutes. Remove from heat, stir through the Thai basil, coriander and chilli.

Serve immediately on a bed of rice, with a sprinkling of coriander. Then, obviously, devour.

 

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Shiver with antici …

Guess Who's Coming to Dinner

It’s astounding, time is fleeting and let me tell you, this week … madness is taking its toll. But listen closely, not for very much longer because my boy Tim Curry is dropping by to help me keep control.

You know, I remember doing the time warp, way back when, drinking those moments when the blackness would hit me. And the void would be calling. And well, Tim was the only thing that kept me going to do the time warp again.

So I called, and he couldn’t resist me begging to do the time warp again!

What says it’s just a jump to the left, and then a step to the right, with your hands on your hips and you bring your knees in tight … but it’s the pelvic thrust that really drives you insane?

Let’s do the time warp again!

Image source: Still from Rocky Horror Picture Show.

 

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Egg Yoko Raviono

14th Annual Easter Meggstravaganza, Main, Pasta

After a busy and ritualistically labour intensive week catching up with Megs, Shirley, Gabs and Alan, I’ve finally arrived at the crescendo with my hero Yoko Ono.

While most people incorrectly attribute her with breaking up The Beatles – instead of male egos etc. – she is a talented artist, singer, songwriter and general multi-hyphenate, and I hate the hate she so often gets.

Plus – as a peace activist, we need more people like her in the world.

I gave her a call last week to see if she was up for the honour, and while she was confused about what a Meggstravaganza was – or even Meg, for that matter – I had her at shamanic ritual. We obviously met through John, but fast became friends in our own rite with me becoming her de facto muse.

After a quick stint reconnecting and catching-up about our current artistic endeavours – FYI, Bed-In Brisbane is likely to happen soon, we threw on the ritualistic robe for the last time this year and got to work sacrificing my Egg Yoko Raviono.

 

 

Using the still fresh Alan Pastarkin, this egg yolk raviolo is near perfection. Melting cheese and delicately cooked yolk, ensconced in perfect pasta … with burnt butter, sage and prosciutto? I’m in heaven, as you will be after you make it. Plus – it looks difficult but is super easy, so what is there to lose?

Enjoy!

 

 

Egg Yoko Raviono
Serves: 4

Ingredients
1 batch of Alan Pastarkin
1 cup ricotta cheese
½ cup grated parmesan cheese
¼ tsp nutmeg
salt and pepper, to taste
8 eggs, separated
6 slices of pancetta, cut into strips
150g unsalted butter
sage leaves, to taste

Method
Combine the ricotta, parmesan and nutmeg in a bowl with a good whack of salt and pepper. Lay out your sheets of pasta – they should look like long, thin lasagne – and cut them into large, even squares.

Divide the cheese mixture between 8 pieces of pasta, forming into a neat mound in the centre. Top with an egg yolk and cover with a remaining piece of pasta, push out any excess air and sealing to close. Transfer to a piece of baking paper.

Bring a pot of salted water to the boil and heat a frying pan over medium heat. In the frying pan, cook the pancetta until crisp and delicious. Add the butter and – I advise – a shit tonne of sage leaves, and cook until crisp and fragrant.

When the water is rollicking, add the ravioli and cook for a couple of minutes, or until they float and the cheese is melted but the yolk is still runny.

Serve immediately, drowned in butter, pancetta and sage and devour. Giddily.

 

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Shirlied Bassey Eggs

14th Annual Easter Meggstravaganza, Baking, Breakfast

With day one of the Meggstravaganza done and dusted – and me feeling hella dusty from one too many nogs – we’ve arrived at one of my favourite days of the ritual, where I need to bring forth a struggling musician. Now I know my selection of Shirley Bassey is controversial, since she is a ma’ fuckin’ icon who sang three of the best Bond themes, she is 81 and that is exhausting.

And when I’m exhausted, I struggle. So it works.

Plus, having actual struggling musicians show up hasn’t done much for the ritual, so maybe I need to be more creative with the classifications. You know?

While we didn’t connect until the ‘70s – I was checking in on my friend Nat’s kid sister on the set of Diamond Are Forever – we became the fastest of friends and I became her ferocious managent. So ferocious I went on to inspire the character of Ari Gold.

I know I’m digressing, but fun fact, I invented the slur Wein-fuck about the horrid Harvey.

In retrospect Horrid Harvey would also have worked.

Anyway, after catching up with Shirls and making sure she was happy and making good choices, we pulled the ceremonial cloaks out of the closet – I can’t believe I hadn’t mentioned them until yesterday – and got to work whipping up an eggceptional Shirlied Bassey Eggs.

 

 

Creamy, gooey and side note, title of my sex tape – these babies are so simple yet so good. A little rich, a little bit fresh – well not real – and altogether delicious, get this in your breakfast rotation. Without it, I feel you’ll never experience real joy.

Enjoy!

 

 

Shirlied Bassey Eggs
Serves: 2.

Ingredients
unsalted butter, for greasin’
2-4 (thin) slices smoked leg ham
4 eggs
¼ cup double cream
salt and pepper, to taste
100g Swiss cheese, grated
chives, sliced, to garnish

Method
Preheat oven to 180°C.

Grease two ramekins with butter before pressing the ham into the base of each and up the side. Crack 2 eggs into each, place on a baking sheet and transfer to the oven to bake for 7-8 minutes, or until the white are just starting to colour.

Remove from the oven, drizzle the cream amongst the two, season with a good whack of salt and pepper, and top with the Swiss cheese. Return to the oven for 10 minutes or so, or until the whites are set and the yolks still gooey.

Serve with toast and devour immediately.

 

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