Smoke Paprika

KJ South Waustin Chicken Pizza

Australian Survivor, Australian Survivor: Blood V Water, Main, Pizza, Snack, Street Food, TV, TV Recap

Previously on Australian Survivor Jordie somehow continued to evade certain doom and levelled up by going all in with Josh. Unaware that Josh was gladly riding the middle to get as far as possible. At the immunity challenge, Chrissy completely gave up on her own chances and instead coached Josh to win yet another immunity challenge, making Mark super nervous given everyone would clearly want to flush the idol. You know, should they ever believe he had that second one. After lying to literally everyone and telling them once more that he didn’t have an idol, he then had made an elaborate song and dance of playing said idol to send Jordie home. Only he never received a vote as the tribe piled them on Jordie instead, meaning it was a waste. And damn was Sam pissed.

Back at camp the final five celebrated making it as far as they have, while Chrissy frankly was just shocked to still be in the game. Which honestly, same, because she thought tribal council was called tribunal at the start. Chrissy meanwhile was thrilled to not only be free of Jordie but also that Mark burnt his idol for no bloody reason. She then explained how everyone left in the game absolutely loves her and wants to work with her, meaning she will gladly continue to stroll all the way to the top three. Meaning she either wins or is getting blindsided as the biggest threat tonight.

The next day the tribe had a joyous sleep in with everyone a little shell shocked to still be sleeping on the ground after 45 days. Mark meanwhile was feeling a little nervous and very stupid to have made such a massive blunder with the idol, admitting that he would be devasated to make it this far only to go home. As the tribe laughed at their luck that he burnt his idol, we got an emotional package about how he only left his son at home to earn the win and yeah, he is winning. Shut. It. Down. He caught up with KJ, Josh and Chrissy with them agreeing that they need to make sure Shay doesn’t win immunity and so they can get rid of her lest they want to be beaten at the final immunity challenge. 

After Josh reiterated just how desperate he was to win, particularly now that his partner is pregnant, we checked in with KJ who knew that Josh and Mark would both be gunning for her next round and as such, got to work locking in an all women alliance. While Chrissy wasn’t sure that she would be able to trust Shay to take her over the boys, KJ reiterated that there is no way either of them wins if the boys are at the end with them and as such, they need to at least try to move forward with Shay. Speaking of Shay, she knew her number would be up unless she wins immunity and as such, she was ready to fight. Because she can’t trust Chrissy to ever turn on the boys.

Just like that, the final five joined up with Jonathan for the second last immunity challenge of the season where they would each have to run up and down some stairs dropping balls into a ramp and catching them at the end before they smash their tile and eliminate them. With the last person standing scoring immunity. Everyone was obviously a-ok only having to manage a single ball, leading to Jonathan to add their second as Shay quietly ran the numbers in her head and damn I hope her maths gives her the win. 

Everyone was still in it on the third before a lapse in concentration led to KJ missing one and dropping out of the challenge. Josh’s bad maths eliminated him, leaving Mark, Shay and Chrissy to battle it out. Chrissy then cooked it as she dropped in her fourth ball, watching two roll back-to-back and eliminate her from the challenge before Mark straight up dropped a ball after catching it, handing Shay immunity. As Mark looked enraged and threw a ball at his tile in frustration, ignoring Shay and not even congratulating her.

Back at camp Shay was thrilled to have managed to save herself while everyone gave her their half-hearted congratulations. Chrissy laughed about how she was a hot mess, while Mark and Josh were straight up enraged to have to come up with another plan. Shay meanwhile told us that the person she does not want to face at final tribal council is Josh and as such, she was going to wield any influence she has left to get rid of him tonight. Josh meanwhile was feeling the pressure and while he knows Mark needs to go, he also would prefer to keep him around at the final four because it makes him the target instead.

Nervous of an all women’s alliance, Mark and Josh suggested their only path forward would be to pull Chrissy in and take out KJ instead. With that Josh pulled Chrissy aside and while he was firm that they need to get rid of KJ, she pointed out that she needs to finally pop something on her resume and as such, needs to make a move on one of the boys rather than follow them. KJ and Shay meanwhile were unsure whether they were able to trust Chrissy to turn on Josh and as such, KJ approached Mark to float the idea of getting rid of Josh. Which he readily agreed to, despite planning to stick with Josh and Chrissy to get rid of KJ instead. Which is bad for one of the boys games, though I’m not sure which one. Feeling uneasy about how quickly Mark jumped to their side, KJ then caught up with Chrissy to float the idea of turning on either of the boys. And while I have little faith, she continued to talk about how important it is for her to make a move and maybe, just maybe, she will finally jump ship and give us the winner we deserve. Ladies and gentleman, her.

Chrissy then caught up with Mark, admitting that Shay hasn’t even spoken to her since the challenge. While she was stuck firmly in the middle between the boys and the girls, Josh was confident he’d be able to convince her to stick with him. Josh and Mark went for a walk in the bush, with Josh admitting to being nervous about trusting in Chrissy this round. Which made Mark more and more nervous. And more and more likely to jump to Shay and KJ to get rid of Josh as the only way to guarantee his safety. Josh started to pop up every time KJ and Shay spoke to Mark, with KJ masterfully asking Mark what Sam would tell him to do at this moment. With Mark rightly pointing out that Sam would want Josh gone immediately.

While Shay still didn’t care who went out of the duo as she just wants all the women to make it to the end.

At tribal council Josh admitted that Shay winning immunity did ruin everyone’s plans, while Shay was obviously thrilled to only have one more endurance challenge – her favourite – between her and the final tribal council. While Mark admitted to being terrified now that he doesn’t have his idol. Chrissy mentioned there is always time for a blindside while Shay opened up about being quite popular back at camp. She then got distracted as Josh and Chrissy whispered behind her, with Josh working overtime to remind her they need to stick together should they have any chance of making it to the end. While Mark whispered to Shay and KJ to just stay firm and not worry.

KJ spoke about how they need to think about the jury management, as Josh reiterated to Chrissy that KJ is far more likely to get votes at the end over Mark. Josh then started whispering to Shay, leading to KJ opening up about feeling nervous though kinda being used to it since she is constantly a target. KJ then whispered to Shay, assuring her that she feels like Mark will stick with them while Josh tried to point out that everyone is a threat going into the final immunity challenge. Though in a sexist way. Chrissy tried to talk to the jury before admitting that there is still time to build a resume, which appeared to make Mark more and more nervous, admitting to Jonathan he will be voting with his gut tonight.

With that the tribe voted and thanks to Chrissy voting for Mark by herself, things were tied up between KJ and Josh meaning Chrissy, Shay and Mark had to revote. And given Chrissy was angry about KJ and Shay changing the vote from Mark and not telling her, she joined Mark in sending KJ from the game. As Josh smugly laughed at the jury.

I was obviously heartbroken to see KJ enter the Jury Villa, given she would have made such a compelling winner. I mean, do I wish she made some moves a little earlier than she did? Sure! But at the end of the day, she has fought from the bottom from early in the game, overcame the chaos of Sophie’s game, voted OUT her sister and then pivoted just one spot up whenever she needed to move herself from being the target. It was a hell of a story and a strong game that played into her strengths, which was more than enough to earn her a KJ South Waustin Chicken Pizza.

Though once again, I felt super guilty that a stinkin’ (great) pizza cost one of my faves the game! That being said, it is packed full over flavour and is oh so calming, it is hard to be angry for too long.

Enjoy!

KJ South Waustin Chicken Pizza
Serves: 2 dear friends.

Ingredients
2 bases as per Pizsa Zsa Gabor
⅓ cup passata
oregano and basil, roughly chopped, to taste
olive oil
400g chicken breast, cut into strips
1 tsp cumin
1 tsp smoked paprika
1 tsp chilli powder
1 tomato, diced
1 red onion, sliced
½ red capsicum, diced
2 tbsp jalapeños
½ cup corn kernels
½ cup black beans
⅓ cup sliced black olives
a small handful coriander, to taste
mozzarella, to taste

Method
Prep the bases as per Zsa Zsa’s instructions. Heat a lug of olive oil in a frying pan and cook the chicken for five minutes, turning, or until golden and crisp. Add the cumin, smoked paprika and chilli powder, stir and cook for a further minute before removing from the heat.

Preheat the oven to 180°C.

Smear passata over the prepared bases, sprinkle with the herbs, tomato, red onion, capsicum, jalapeno, corn kernels, black olives and coriander before topping, generously, with mozzarella.

Transfer to the oven and bake for fifteen minutes, or until bubbly and golden.

Serve and devour immediately, hopefully without burning your mouth.


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Halifax Danair Levy

All up in Schitt's Creek Week, Main, Side, Snack

While my boy Eug plays a wonderful straight man, Cath is the Queen and Ems plays the voice of the audience to absolute perfection, my boy Dan is the true heart and soul of Schitt’s Creek. Though maybe I am biased as he based the character on his oldest friend – me!

As you know – though may struggle to comprehend because of the multiple timelines inplace – I have been friends with his dad and the wider Levy family for decades. Dan, Sarah – who I tragically couldn’t fit in due to another celebration happening next week (you won’t want to wait, promise) – and I grew up together like three peas in a pod. On the assumption that three peas can fit in one pod, obvi.

It was difficult to stay in contact with my constant disappearance to rehab, other countries or being on the lam, but Dan – bless his cotton socks – always tracked me down and we enjoyed a wonderful friendship as pen pals when we couldn’t be together.

Was there an undeniable sexual chemistry? Sure. Did we act on it? Shockingly no … at least on my part. Is that because we look like we could pass as brothers with our stubble, thick brows and militant feyness? Potentially, though that is another drawcard …

That being said, I am glad we’re yet to complicate our relationship by going down that route as he truly is one of my dearest friends. He is sweet, smart as a whip, funny as hell and created one of the best sitcoms on TV. And that has nothing to do with me wanting a part on the series. Not even when I got him cast opposite my girl Teens.

Anyway, Dan was thrilled to be able to make the trip down under – not to my down under – and toast to another fantastic season. And that was before he saw me whipping out my version of the Nova Scotian classic, Halifax Danair Levy.

 

 

I don’t know about you, but there is nothing that fills me with more joy that seeing a big piece of meat slide into a warm, fresh bun, covered heartily with a tonne of special sauce … and filled with tomato, onion and lettuce. Where did you think I was going with that?

Anyway, enjoy sickos!

 

 

Halifax Danair Levy
Serves: 6.

Ingredients
1kg beef mince
5 garlic cloves, minced, four for the meat, one for the sauce
1 tbsp oregano
1 tsp smoked paprika
½ tsp cumin
½ tsp cayenne pepper
salt and pepper, to taste
1 egg, whisked
370ml evaporated milk
2-3 tbsp raw caster sugar, to taste
¼ cup champagne vinegar
1 onion, diced, plunged in iced water and drained
2 tomatoes, diced
8 Pita Andre Breads

Method
Preheat oven to 180°C.


Place the mince, four cloves of garlic, herbs, spices and egg in a large bowl, and scrunch with your hands until well combined. Shape like a large meatloaf, place on a lined baking sheet and cook for 45 minutes, or until cooked through. Leave to stand for twenty minutes.

While your meat is doing its thang, combine the evaporated milk, remaining garlic and sugar in a small bowl. Gradual whisk in the vinegar until combined and just starting to thicken.

Slice the meat into thin – 3mm-ish – slices. Toast the pita on either side of a warmed skillet and fill with meat, donair sauce, onions and tomatoes … and then devour, messily.

 

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Karl Stroganovic

Main, Pasta

While he didn’t explicitly say it, my boy Karl desperately needed a cuddle and a catch-up to pick him up and get him through the final few weeks of the year. Given the stress he’s been under, he hasn’t been the breakfast mainstay that we’ve come to know and love this last year, and I am heartbroken to admit, that that has really gotten him down.

“Ben, my dearest best Ben-friend after Fordo. I just feel like I’ve let my Today family, and everyone, down.”

Gaaaahhhh, how heartbreaking is that?

I held him close and told him that everything would be ok and the public would soon be distracted by another shiny scandal … and that he is beautiful, looks like a model, like Linda Evangelista. Look at that smile etc. While he was confused about that little outburst before I explained that Stan, part of the Nine stable, is Australia’s RPDR champion, he held me for a few moments, soaking in the unconditional love of his dear friend. And surprisingly, that soaking is figuratively. For once.

I’ve known Karl for years, after meeting in the Nine News Brisbane newsroom in the early ‘00s. While the fact we both had the generic appearance of a young Ray Martin pitted us as competition, our sense(s?) of humour brought us together. We’ve been friends ever since and I’ve proudly celebrated his achievements after all these years.

After working through the darker parts of our years – did I ever tell you about the time someone tried to act offended that I didn’t want to attend a work lunch when I hate crowds/people? – we got to work bringing joy back to our lives. And there is nothing more joyful than my Karl Stroganovic.

 

 

At the risk of sounding like a broken record, I used to have some serious hang-ups about strog due to my mother. While she always tries her best, particularly in the kitchen, ‘90s Tweed Heads was not good for beef strips, nor did she help the sitch with strog. My dear, sweet grandmother used to tell her that me regurgitating the meat was ok because I was masticating the goodness from it, but I wish she just suggested cooking the meat in a manner that made it tender. Like this.

After submerging the beef in the sweet, sweet stroganoff sauce, the meat starts to melt away and make me wish the culinary memories of the ‘90s ent with it. Delicate, tender and oh-so-comforting, this is the perfect dish to get you excited for 2017’s end.

Enjoy!

 

 

Karl Stroganovic
Serves: 6.

Ingredients
75g butter
2 onions, diced
3 cloves garlic
250g white mushrooms, finely sliced
2 tbsp tomato paste
2 tsp Dijon mustard
1 tsp smoked sweet paprika
½ cup beef stock
⅔ cup brandy
1 tbsp Worcestershire sauce
500g beef fillet, cut into strips
salt and pepper, to taste
1 cup sour cream
small handful parsley, finely chopped

Method
Melt half the butter in a large skillet over medium heat until nice and foamy before adding the onion and garlic, and cooking for three minutes, or until soft. Add the mushrooms and cook for a couple of extra minutes. Add the paste, mustard and paprika and cook for a further minute, before stirring through the stock, brandy and Worcestershire sauce. Bring to the boil and simmer for about five minutes.

Add the beef strips to the bubbling sauce, reduce heat to low and simmer for about ten minutes, or until the meat is cooked through. Season, add the sour cream and stir to combine.

Remove from the heat, stir through the parsley and serve on a bed of buttered pasta. Then devour, obvi.

 

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Pastel de Carnie Wilson

Main, Pie, Snack

Oh my goodness, Carnie Wilson is seriously the absolute sweetest thing.

And that isn’t even a reference to her soon to be launched, as seen on The Real Housewives of Beverly Hills business Love Bites by Carnie. Simply put, she is an absolute delight.

I first met Carnie in 1968, Bel Air … when she was born. You see, I’m a dear dear friend of her parents – or Mama and Papa, as her bandmate Chynna would say – and Brian asked me to be at the hospital so that I could be among the first people to meet my dear, sweet goddaughter.

As you can imagine, I played quite the integral role in shaping her career and encouraged her and Wen to create the greatest band of all time, Wilson Phillips.

So yep, you’re very welcome. Particularly you, Kristen Wiig … we all know Bridesmaids wouldn’t have been as successful without Hold On. Fun fact: I am the one that pushed the girls to cameo at the end, but that is another story for another time.

Despite being a very diligent godfather, we grew to also be closest of friends and I am so proud of the woman she has become and her ability to forgive my many transgressions.

(I should probs mention that I was once deported for sending death threats to Chris Farley for bullying her on SNL … I’m like Trump before Trump. My lawyers have also advised that I should reiterate that I had nothing to do with his murderdeath).

Anyway, I reached out to Carnie over the weekend to offer her some unsolicited advice about the culinary industry and despite her pointing out that her yet-to-be-launched business is already more successful than this majestic, anthropological/culinary study … she was so sweet about it, that I couldn’t even bring myself to start a feud.

And obvi, I did what I do best and convinced her that if Love Bites by Carnie were ever to move into the trash-party-canape scene, that she would engage we to come up with the recipes, including but not limited to, my Pastel de Carnie Wilson.

 

 

¿Que es un pastel de carne, bobo? Un pastel de carne es no pastel pastel, pero un pastel … de carne ¿ves?

Entonces – sorry, I didn’t even realise I had slipped into Spanish – despite this dish having a Spanish name, it is firmly an Australian classic … that Carnie would beg me to make every time I was babysitting her in the ‘70s.

Rich and hearty, these babies are like a warm hug from a dear friend – like Carnie – when you’re in pain, locked up in these chains … shit, I’m talking in lyrics again. Soz.

Enjoy!

 

 

Pastel de Carnie Wilson
Serves: 6.

Ingredients
olive oil
1 onion, finely diced
3 cloves of garlic, minced
500g beef mince
2 tbsp flour
½ cup beef stock
400g can crushed tomatoes
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp muscovado sugar
1 tsp smoked paprika
salt and pepper
2 sheets shortcrust pastry, each cut into three (mine are oval shaped … so yours may cut differently)
2 sheets puff pastry, each cut into three (as above, yo)
1 egg, beaten

Method
Heat a lug of oil in a large pan over medium heat. Add the onion and garlic and cook for about five minutes, or until soft and sweet. Add the mince and cook for a further five minutes, breaking up with the back of a wooden spoon as you go.

Add the flour and cook for a further minute before slowly stirring through the stock, canned tomatoes, paste, worcestershire, muscovado and paprika. Reduce to low and cook for a further fifteen minutes, or until thickened and reduced. Season heartily and allow to cool, off the heat, for about fifteen minutes.

Preheat oven to 200°C.

Line six individual pie dishes with the shortcrust pastry, trimming the edges as you go and placing on a lined baking sheet. Divide the mixture between the dishes – if I have extra, I just make pastie-esque pockets that are delicious and grotesque – and brush the edges with some egg. Top with a piece of puff pastry, press the edges to join and roll up any excess so it looks decorative … because who wants to waste puff?

Brush the pies with egg wash, cut a hole in the top of each pie and bake for 20 minutes.

Allow to rest for ten minutes before popping out of the tin and devouring, slathered in tommie sauce.

 

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