Kobe Beefant Sliders

Burgers, Main, Oscar Gold, Oscar Gold XCII: Gold Basketball, Snack, Tapas

As you could probably guess based on the name of this year’s Oscar Gold celebration, Gold Basketball, I had planned to honour my dear friend, the Academy Award winning basketball legend Kobe Bryant before he tragically passed away in the accident.

While I did jump in the time machine to go back and see him one last time, I opted to go to the day after his Oscar win and as such, didn’t get his help to run the odds. As such, I did them solo as I backed out the Delorean.

For Best Live Action Short, I think The Neighbors’ Window has it in the bag, despite overwhelming support for Brotherhood. Animated Feature will go to Klaus, despite Toy Story 4 being so beautiful. And as for his mother category, I predict Hair Love and that the vote tally won’t even be close. Not that you will ever know that.

It was hard to see him so soon after the accident, but it was wonderful to be taken back to him in that moment of pure, triumphant joy and be able to hug him one last time. A share an enormous platter of Kobe Beefant Sliders.

 

 

These little babies are so simple, yet so perfect. Prime beef patties, sticky caramelised onions and a herbalicious aioli fit for the king of basketball.

Enjoy!

 

 

Kobe Beefant Sliders
Serves: 4.

Ingredients
olive oil
2 onions, diced
500g kobe beef, minced
salt and pepper, to taste
1 cup Coolaoili
¼ cup fresh tarragon, finely chopped
10 Briocher Bunsbergs in slider form, sliced
American cheese slices, cut to size (optional)

Method
Heat a lug of olive oil in a large saucepan and sweat the onions over low heat for ten minutes, or until soft and sweet.

Meanwhile combine the mince in a large bowl, season well and scrunch to combine. Form into 10 evenly sized patties.

Heat another lug of oil in a large skillet and fry the patties for a couple of minutes each side, or until cooked through.

While the patties are cooking, mix the tarragon through the aioli until well combined.

To assemble, split the buns, smear with aioli, add the patty, cheese – if you’re using it, which you should – followed by the onion and some more aioli.

Close, devour and honour your dear friend.

 

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Lamby Slidaris

Lamby Slidaris

Burgers, Main, Tapas

What a way to kick off my triumphant return to this anthropological study slash international fashion lifestyle brand!

Ames arrived in full Ronnie Vino look and attitude, dancing her way through my door and into my arms, before launching into a rapid fire greeting as she poured us glasses of wine I swiped from a hotel minibar and left at her house.

“Ben! Thank god you agreed to come back, I was worried about you after your tragic loss but always knew that coming back to you fans would help you heal.

“And to return with a date with me? What an honour!”

But truly the honour is all mine. As you know, I first met Amy through her brother Dave – Annelie and I were department store elves with him. It was this point I invented twerking, which I taught to Miley. Eventually he took us back to Raleigh where we immediately fell in love with the broader Sedari clan, none more than dear Amy.

And that, my friends, was the beginning of our beautiful friendship.

Amy’s career has deservedly gone from strength to strength over the years, and while she didn’t hook me and Justin Theroux up after his split from Jen-An and is yet to cast me on At Home, nothing will ever come between us. I mean, at the very least, we will always have Lamby Slidaris.

 

Amy Sedaris preparing to devour a delightful Lamby Slidaris

 

Inspired by her Greek heritage, though not necessarily Lou Sedaris – or Loudaris, as I’ve tried to turn into his nickname – approved, these little babies are melt in your mouth perfection. The earthy lamb, salt haloumi and the sweet, sweet hit of beetroot work together for a tops tapas treat.

Enjoy!

 

Amy Sedaris smashing a delightful Lamby Slidaris

 

Lamby Slidaris
Serves: 2-6.

Ingredients
500g lamb mince
3 garlic cloves, minced
2 tsp oregano, roughly chopped
2 tsp chilli flakes
1 tsp mint, roughly chopped
1 tsp ground cumin
1 tsp ground coriander
salt and pepper, to taste
100-200g Halloumi Holbrook, sliced into
10 Briocher Bünsberg in slider form
¼ – ½ cup Beetrootina Wesley Tzatziki

Method
Preheat oven to 180C.

Combine the mince, garlic, oregano, chilli, mint, cumin and coriander in a large bowl with a good whack of salt and pepper. Scrunch until well combined, divide into 10 little patties and flatten on a lined baking sheet. Transfer to the oven and cook for 10-15 minutes, or until cooked through.

Spread the halloumi slices on a second lined baking sheet and pop them in the oven for the last 5-10 minutes, or until starting to crisp on the outside.

To assemble your sliders, split the buns – my favourite pastime – lather with beetroot tzatziki, top with the pattie and cheese, and close before smashing. Greedily. Immediately.

 

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 and Tumblr.