Snack

Peter Friegands

Australian Survivor, Australian Survivor (2016), Baking, Cake, Dessert, Snack, Sweets

Previously on Survivor we welcomed Mr G to the loser lodge room after all tribe’s volunteers chose to deceive their tribes for a clue to the hidden immunity idol and Rohan – again, the swimsuit model – lost the clue amongst his own idol.

We once again opened on the ailing Aganoa where Kat – again, spokesmodel for Resort Report – was thankful to once again escape the boot. Thankfully she knew where to place the praise, on my new Kween Phoebe.

After a run down of the web Pheebs is spinning, we dropped by the OG Kween Kylie’s tribe where Peter was once again firmly on struggle street. We quickly checked in on Vavau where Craig was organising Yum Cha for lunch where Nick was trying to get himself back into Craig’s good graces. Hint Nick, give him a pork bun and a wonton and I think he’d forgive you.

Back on Aganoa, Rohan continued to wear more clothes than most underwear models while looking for the idol. Needless to say, this was making me very sad. Thankfully he found the idol and I can live in hope that we’re in for a tonne of bulge discussion like the US version.

Either way, Pheebs is also growing tired of Rohan. I assume for the same reasons, the thirst is real.

Meanwhile over at Saanapu, Peter’s Osten Taylor arc took a turn for the Janu where he committed to finding the idol for Kylie before falling on his sword before we were treated to my favourite editing move, highlighting how close the castaways are to the hidden immunity idol while desperately searching. It gives me life.

Back on Vavau we got a bit more context as to why Craig was ordering out as they haven’t had fire for three days, after destroying their flint. Knowing that I was close to turning on the tribe and laughing hysterically at their flailings, Kate opened up about her near death experience, emerging as my latest favourite. For those playing along, I really like a strong female castaway.

My previous new favourite castaway – Phoebe – was meanwhile struggling with Rohan’s potential betrayal after keeping the idol for himself, despite agreeing to give it to her.

After so much drama, my Jojo made his way back to the screen for the immunity challenge where Vavau experienced a massive come from behind to once again win immunity – well came in second – sending Aganoa back to their second home, tribal council.

Once back at camp Phoebe got to work playing the role of the godfather, filling me with both pride and giddiness as she threatened Rohan, threw him under the bus with Lee and lulled him into a false sense of security before…

Oh wait, now we’re at Saanapu begging the question – Miley, what’s good? As far as Peter was concerned, absolutely nothing and after being sick and not eating for two weeks, he quit the game leaving Kylie as an island sans idol.

We quickly bounced back to Aganoa at tribal council where after stirring the pot, Jonathan announced that with Petey’s quit they didn’t have to go through with the vote meaning we won’t know who’s throat Phoebe was going to cut next. I am not as confident as Kat that she would have gone – oh well, we’ll find out tomorrow when they lose the next immunity challenge, right?

I was very shocked to see Pete arrive at Loser Lodge while it was still daylight outside and I was well into my afternoon drinking session – where Jojo feeds me grapes before he has to dart off to tribal. I first met Pete in the 90s while working as an air traffic controller together, I was quickly fired when it was discovered that I neither had the required skills for the job nor the care for focussing on the public’s safety.

While I was cast out of the community, Pete took me under his wing and has tried to encourage me to live a better life. He may not have had much success with making me a better person but he clearly did enough for me to pick up on the fact he was desperate for my Peter Friegands after his quit.

 

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Sour, sweet and a delicately robust, these babies are the perfect thing to bring you back to health after two weeks shuttling towards death on an island. So obviously, enjoy!

 

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Peter Friegands
Makes: 12.

Ingredients
160g unsalted butter, melted and cooled, plus extra to brush
100g plain flour, plus extra
200g icing sugar, plus extra to dust
125g almond meal
6 egg whites
1 lemon, zested finely
1 cup raspberries

Lemon icing
180g icing sugar, sifted
juice of the aforementioned lemon

Method
Preheat oven to 180°C.

Prepare the friand pan by brushing it with a little melted butter, dust with a little flour and shake out the excess.

Sift the dry ingredients together into a large bowl.

Meanwhile place the egg whites in a small bowl and lightly whisk with a fork until frothy. Fold through the dry ingredients, followed by the melted butter and lemon zest and then finally the raspberries.

Divide the batter evenly amongst the holes and bake for about 20 minutes, or until golden and an inserted skewer comes out clean – you know the drill! Allow them to cool in the pan for about five minutes before turning out onto a wire rack to cool.

While they cool, mix together the icing sugar and the juice. When the friands are hella chill, drizzle generously with the icing and devour, happily.

 

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Potato Jems

Party Food, Side, Snack, Vegetarian

Oh my goodness it is so great to finally be out of my Olympics trance. I know I am crazy sporty and won countless Olympic gold medals (which were all stripped away after Lance and I were found to be drug cheats) but damn, thank god they only happen every four years.

I mean, I can only handle so much thirst, you know?

Thankfully I have such sweet friends like Jem who drop everything – realistically I’m not sure how much she currently has going on, but anyway – when I call to come and help me through my dark hours and bring joy back to my life.

I first met Jem in the early 80s when we both attended the Stanwell School, where we bonded over a mutual love of music – she wanting to write and perform and me wanting to become the most prolific groupie of all time.

Needless to say, we both succeeded.

While life took us in different directions – and continents after I was deported for throwing too many of my knickers at Tom (his wife pressed charges, wench) – we always maintained a close bond and were really cute pen pals.

There aren’t many other communication options when you’re in prison, don’t hate me.

Anyway, after helping Jem break into the US market by suggesting her for The OC soundtrack we reconnected in person and started collaborating. The pinnacle of those collaborations being an appearance on the Sex and the City movie soundtrack. Girl loves a soundtrack.

Oh and her new album.

There was only one thing I could serve as we gabbed about life and celebrated the release of our/her new album and that is a big ole batch of my Potato Jems.

 

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Let’s be honest, potato is probably the greatest food known to man.

Seriously pause and think about it for five minutes – potato.

Welcome back! How great is potato? Exactly.

Now picture it, grated and bound together with a kick of spice and fried to perfection. Crispy and fluffy, these babies are delicious.

Enjoy!

 

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Potato Jems
Serves: I say one, you say 4.

Ingredients
1 kg potatoes, peeled
1 tbsp flour
1 tsp garlic powder
½ tsp onion powder
¼ smoked paprika
¼ tsp dried oregano
pinch ground chilli
salt and pepper, to taste
vegetable oil

Method
Place the potatoes in a large pot of water and parboil for about 5-10 minutes, size dependent. Drain and allow to cool.

Once they have cooled enough to avoid third degree burns, grate the potatoes into a paper towel (or something clean and absorbent) and drain the potato, removing as much of the liquid as possible.

Transfer the potatoes to a large bowl, combine with the herbs and spices, season generously and form into gem/tot shapes. Obviously I am not committed on the shaping part of this exercise.

Heat a very generous lug of oil over high heat in a large frying pan and fry the tots 4-5 at a time  and cook until golden and crisp all over – a couple of minutes should be sweet. Remove to paper towel to drain and repeat until they are done.

Then devour.

 

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Pizza Bianca Anderson

Australian Survivor, Australian Survivor (2016), Main, Party Food, Snack, Vegetarian

Previously on Survivor, we were introduced to the 24 castaways including Kat brand rep for Trent Resort, while Conner mistook The Hunger Games for a period piece rather than a film set in the dystopian future and Des offended everyone on his tribe on his way out the door for a cafe latte.

We opened back up after Aganoa’s first tribal council where Kristie decided to channel Abi-Maria and accuse the entire tribe of theft. As yet though, no one is dead to her.

Over on Saanapu aka Kylie and the lessor people, Bianca used her intelligence experience to break down the relationships on the tribe and I think alluded to throwing the challenge. So using Survivor logic, see you later Bianca?

Off topic though, wouldn’t Kylie and Sue be the best possible final two? The answer is yes, even though the question is rhetorical. Back at Aganoa, Kristie continued her play for Australia’s Abi-Maria before El stepped in, comforted her and took her under her wing and worked her way into my heart/dream final three with Sue and Kylie.

When we finally checked in with Vavau where Craig introduced us to Barry – who may or may not have been present in the premiere – and we learnt that like Des they aren’t fans on lattes, preferring flat whites instead.

Also they are still struggling to get fire with flint. Somewhere Becky and Sundra were crying into a pile of used matches.

Back with Kylie’s Krew we discovered that Peter was on struggle street and making a play to be the Osten Taylor of Australian Survivor, before zigging when I thought he would zag and slipping on the rocks like Day 39 Aras.

Seriously, Ten … unpredictable.

We then checked in with Jon Jon at the immunity challenge where sadly there was still a decided lack of sexual innuendo. I mean, bring us some balls and Probst-esque smut if you want a hit Ten!

It was a tight fought race but after a major comeback from Lee channeling Boston Rob in Heroes vs Villains and the girls on Vavau channeling Lee playing cricket, Saanapu lost the challenge and wound up at tribal council.

While there was a bit of a misdirect with Petey trying to fall on his sword, we were thankfully treated to our first blindside of the season with Bianca making her way off the island as the second boot.

Poor Bianca was victim of trying to make a move too soon, sadly not utilising the tactical training we both completed while working as intelligence operatives. Did you really think i’d know her any other way?

Binks was crazy upset to be the first one out of her tribe but having a dear old friend like me there to comfort her dulled the pain. Admittedly my Pizza Bianca Anderson probably had a whole lot to do with that.

 

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Despite being the perfect definition of biege, this pizza is anything but – the woodiness of the rosemary and sweetness of the onion meld perfectly with the sharp cheeses. So simple, yet so perfect – enjoy!

 

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Pizza Bianca Anderson
Serves: 1 despondent second boot.

Ingredients
1 pizza base, use Zsa Zsa’s recipe darling
125g ricotta cheese, crumbled
75g mozzarella cheese, cubed
75g provolone cheese, cubed
⅓ cup grated parmesan cheese
2 garlic cloves, thinly sliced
1 tbsp finely chopped fresh rosemary leaves

Method
Preheat oven to 200°C.

Prepare the base as per the recipe and then smear it with the ricotta and top with the mozzarella, provolone, parmesan, garlic and rosemary.

Whack it in the oven and bake for 15-20 minutes or until it is golden and molten. Devour quickly to eat your feelings.

 

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Peppermint Patti Smith

Dessert, Snack, Sweets

Despite the fact that Pats and I created the punk scene in 70s NYC, a wild and rebellious genre in the time before Giuliani cleaned up the streets – I would say when the world was more dangerous … but let’s be honest, the world is fucked – we’ve always had a calm and almost ethereal nature to our friendship.

Think Cate Blanchett and Julie Anne Smith.

Thank fuck for that because we had some shit we needed to work through and if it was any other friend, we likely would have had a public spat and taken Lohan out of the news cycle.

Pats was hurt that – despite admitting singing with Bono was horrifically wrong – she was always willing to forgive me for making mistakes, I couldn’t give her the same respect.

Obviously my first impulse would normally be to burn my building to the ground and vow to never speak to her again … probably calling for a plague on her house in the process, but that calming force she has over me made me see sense and accept that what she was saying, was the truth.

Plus, I was still walking in the clouds, albeit gingerly, from my catch-up with Bob.

Anyway, we did some poetry slam, worked through the pain I caused by stealing Mapplethorpe, wrote some music and resolved all of our issues – even the disgusting Bono slight – over a tonne of Peppermint Patti Smith.

 

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Like their namesake, these treats are effortless, sweet and oh so cool, while balancing the dark and light to fill you with contentedness.

And let’s be honest, what more can I say? Enjoy!

 

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Peppermint Patti Smith
Makes: 24.

Ingredients
200g condensed milk
1 tbsp mint extract
4 cups icing sugar, sieved plus extra
100g dark chocolate

Method
Combine the condensed milk and mint extract in a bowl and place in a stand mixer on low to combine.

With the mixer still on, slowly and gently, add the icing sugar – I cannot stress slowly and gently enough, lest you want the kitchen to look like a combined party of an 80s model, Hitler and the KKK – and stir until combine.

Dust a bench with icing sugar and knead the mixture until smooth and pliable … like Gumby, or me when trying to woo back Skarsy.

Line a couple of baking sheets with baking paper, remove golf ball sized chunks from the sugary ball and flatten into a disc. Repeat until the ball is gone and refrigerate until set, aka a couple of hours.

When they are almost done, bring a small pot of water to the boil and break the chocolate into a just larger than the saucepan sized glass bowl. Without the bowl touching the water, place/hold it over the heat and gently melt the chocolate until thick and glossy. Leave to cool for about five minutes.

Once cooled, remove the minty discs from the fridge and brush/rub with the chocolate. Once complete, return to the fridge and leave to set for a couple of hours.

Then devour and let the coolness wash over you. U2 are still the worst, but let the cool, calm mint wash the rage away.

 

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+.

Michael Flatley Bread

Baking, Bread, Side, Snack

While I know this may shock a lot of you but Michael Flatley is the best Irish dancer in the world (Sharon Strzelecki is a character and therefore ineligible).

Well was.

As you know, Flats broke all of his bones or something – surprisingly I wasn’t involved in anything to cause it – and had to hang up the dancing shoes.

I want to call them clogs, I know they aren’t clogs, but I so desperately want them to be clogs. Could you imagine an Irish dance with people wearing clogs – majestic! Like Bootmen, but less boges.

With Flats off his feet, I decided to reach out and surprisingly he took my call despite the years of smearing his name and character in the tabloids.

(And Heather Mills thought she had bad press).

Anyway, Flats said he only took my call as retirement was making him feel nostalgic for the good old days – when hair was big, we were friends and the dance fiery.

It took a while to warm Flats up to me again but it is always hard to ignore my epic, extended apologies … particularly when they involve dance and end with it raining Michael Flatley Bread.

 

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Like our relationship once was, these breads are warm, soft, spicy and comforting. It is bread, need I say anything more? Delicious!

Enjoy!

 

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Michael Flatley Bread
Makes: 8.

Ingredients
3 cups plain flour
2 ⅓ tbsp baking powder
3 cups natural yoghurt
1 tbsp chilli flakes
zest of 1 lime

Method
Mix all the ingredients together in a bowl with a good pinch of salt.

When it comes together, remove to a floured surface and knead for a couple of minutes. Divide the dough into eight pieces and roll into 2mm thick circles.

Place a skillet over medium heat, brush with olive oil and cook each for 2-3 minutes, turning once or until they are golden and crisp. Devour … alone with something. But what ..?

 

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+.

Philly Collins Cheesesteak

Main, Party Food, Snack

It was always going to be an awkward start to my peace feast with Phil, what with the viral infection injection thing. Oh, and the whole gag I sold to South Park about his obsession with his Oscar – FYI, that was totally true and I’m 30% sure he had it on him when he dropped by – and well, I can’t talk about everything else I’ve done to him due to the lingering lawsuits and payouts.

Just trust me when I say that Phil was on the receiving end of one of my top ten most vicious moments.

But then it wasn’t awkward, not even at all. Time apparently heals all wounds as Phil took me in his arms as soon as he walked into the house. I cried, he cried, then he sobbed, I pretended to sob to avoid it being awkward and then I apologised.

Literally two minutes in and my epic apology monologue – it rivalled Cersei’s revenge monologue for epicness – wasn’t even needed. Thankfully I’ve burnt a lot of bridges so I’ll be able to use it again, I’m sure.

Phil has been super busy since coming out … of retirement early last year, remastering his old albums, writing new material and planning a tour. Oh and he signed a book deal and will be releasing his autobiography in October … and when I heard that, everything became clear – he wants me to ghostwrite the book.

While I’m pretty pissed he expects me to plug it out in a mere matter of months, given the countless ways I ruined his life I really couldn’t say no. Plus, at least I can manage my image in the story, you know?

Either way, Phil got a ghostwriter, I got some undeserved forgiveness and we both rekindled our friendship over my famed – and his favourite – Philly Collins Cheesesteak.

 

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I’ve made no secret of my love for warm meat, slathered in creamy cheese … but these really get me salivating. I mean, tender slices of steak on a soft pillowy bun and cheese, my favourite, cheese – it doesn’t get any better. Oh yeah, it does – sweet onions, earthy mushrooms, hot mustard and peppers.

It really does get better – enjoy!

 

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Philly Collins Cheesesteak
Serves: 6.

Ingredients
6 hoagie rolls
6-12 slices provolone
1kg loin steaks, trimmed and sliced into thin strips
olive oil
salt and pepper, to taste
1 tbsp worcestershire sauce
hot english mustard

Sauteed mushrooms
2tbsp unsalted butter
500g button mushrooms, roughly chopped
salt and pepper, to taste

Caramelised onions
2 tbsp unsalted butter
2 large brown onions, thinly sliced
salt and pepper, you guessed it – to taste!

Peppers aka capsicum
2 tbsp olive oil
1 green capsicum, thinly sliced
1 red capsicum, thinly sliced
1/16 tbsps of salt and precisely 6.3g freshly ground black pepper, but seriously … to taste

Method
Place the steak in the freezer for about half an hour while you get to work on all of the other elements.

Start with the mushrooms and melt the butter in a frying pan over high heat until foamy. Reduce heat to medium, add the mushrooms and cook until they are soft, silky and browned.

Then move to the onions and start again by melting the butter over high heat until foamy. Reduce the heat, this time to low, and cook the onions slowly until they are soft and caramelised – about half an hour. Keep an eye on the onions, but move on to the peppers now, ok?

In another pan – how many pans do I expect you to own? Maybe decant the mushrooms to a dish and keep warm, wipe out the mushroom pan and heat, this time the oil, over high heat. Add the capsicums and stir-fry for a minute or so, or until they are soft and vibrant.

Now that they are sorted, remove the steak from the freezer and slice very thinly. Heat a griddle over high heat, brush with oil and cook for about a minute per side. Remove to a dish, pour over the worcestershire, season and keep warm.

Now for the fun to start – split the hoagies, butter generously (if you like heat) with hot english mustard, spoon in mushrooms, onions and peppers, top with the piping hot meat and layer with cheese. Hopefully your cheese will melt from the heat more than mine did, but hey it is cold for Brisbane at the moment.

Then, don’t think twice – devour.

 

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+.

Chillian AnderCon Queso Dip

Condiment, Dip, Party Food, Snack

Full disclosure, I have never seen an episode of The X-Files.

Yes, I spent a lot of time on the set due to my friendship and subsequent affair with David Duchovny and to gather intel for the script of the porn parody I was working on, which was obviously called The Sex-Files.

Despite being quite busy being … occupied by David and my research, I was able to connect with the delightful, elegant and downright badass Gillian Anderson.

Gills and I connected over our shared Chicago heritage – she was born there, I inspired the role of Velma Kelly – and she quickly took me under her wing, I assume to “fix” me. Clearly she didn’t know who she was dealing with!

Either way, I continued to be an obnoxious, hyper-sexual, alcoholic, junky, felon and G loved me, either in spite of or because of my flaws.

G has been very busy lately, what with The X-Files reboot, her creepy turn in Hannibal and starring in the critically acclaimed The Fall, which she won’t let me near. Yes, Jamie Dornan does have a restraining order out against me, but I know that if she just got me close enough I’d be able to explain why I was caught rubbing his hair while he slept. I mean, it was only the one time after all.

Obvs I would then get a role as Christian’s lover in 50 Shades of Gay … which is what he will demand the sequels become to celebrate both our love and our kinks.

Anyway, it has been ages since we last caught up so I made sure I blocked out some time in her calendar months ago so that we could reconnect and I could work on the Jamie sitch, and nothing says reconnection quite like a big ol’ bowl of Chillian AnderCon Queso Dip.

 

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I make no secret of my unbridled love of cheese: cottage, gouda, roquefort, camembert, pamesan, feta, dick, cheddar, philly, swiss – you name it, I’ll gobbleeat it. Add my other fave, chilli, and you’ve got a warm, thick white liquid that you want to take straight in the mouth … on a chip, right?

Either way, enjoy!

 

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Chillian AnderCon Queso Dip
Serves: 6-8.

Ingredients
225g vintage cheddar cheese
125g colby cheese
100g queso quesadilla
340g  cream cheese
3 fresh tomatoes, chopped
6 spring onions, finely chopped
6 jalapeños, chopped
3 garlic cloves, minced
½ cup fresh coriander, chopped
salt and pepper, to taste

Method
Melt cheeses together in a saucepan over low heat.

Stir in all other ingredients.

Devour, warm, with corn chips. Or even better, Tortéa Leoni Chips?

 

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+.

Jay Zucchini Bake

Main, Snack

Gol-ly! You have no idea how much I have missed my boy Jay Z.

As you know, I’m a very close friend of the Knowles-Z clan having met both Jay and Bey in the 90s, suggesting they collaborated in the 00s and leading to the birth of the first family of music. You’re welcome.

Now – full disclosure – my relationship with Jay hasn’t always lead to positive things. Obviously.

We first met in the mid 90s when I tried to jack the car he was selling his CDs out of. While I regret trying to rob him – it was the 90s and I needed to by coke to stay thin while I worked on Models Inc. – the ensuing media coverage of our bitter trial grabbed the attention of Priority Records and lead to the release of his first album.

It was the guilt I felt about my failed robbery that lead to me stabbing Lance Rivera for him in ‘99. Obviously, I expect you to respect my privacy / not tell the authorities the truth. Thanks.

Anyway, after the wild years and a couple of stints in rehab, I introducing Jay and Bey and the rest, is history.

JayBey have been all over the news following the release of her latest opus, Lemonade but thankfully I was able to shy away from the negative publicity despite being Becky and threw that shrew Rachael Ray – she knows what she did – under the bus.

Given the tragic hate-crime that occurred in Orlando over the weekend, our catch-up was a little more somber than usual as it truly hit home to both of us, as we understand what it is like to be persecuted for simply being.

So with hope that America may finally release their balls from the vice-like grip of the NRA / Charlton Heston’s ghost and that everyone across the planet could just learn to be a little bit kinder and let people live, even simply, without fear of judgement or persecution, we sat down to a comforting meal of Jay Zucchini Bake.

 

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Like the human race, the bake is a mish mash of vibrant, unique veggies, sharp cheese, delicate eggs and salty bacon that when combined forms a perfectly fluffy dish that proves, once and for all I say, that joining together because of our differences is when magic truly happens.

Enjoy – I promise to not be so heavy next week.

 

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Jay Zucchini Bake
Serves: 4-6 for dinner, 8-10 for lunches or snacks.

Ingredients
6 rashers bacon, diced
1 cup corn kernels, fresh or frozen, it doesn’t matter
2 zucchinis, grated
1 large carrot, grated
1 onion, diced
½ red capsicum, diced
250g goat’s cheese
1 cup flour
2 tsp baking powder
6 eggs
⅓ cup oil
⅓ cup freshly grated parmesan

Method
Preheat the oven to 180C.

Heat a skillet over medium heat and fry the bacon until it is just starting to get crispy. Add the corn and cook for a further couple of minutes before removing it from the heat. You can avoid frying the corn if you can’t be bothered, this is more important if you’re using frozen corn as you need to remove as much liquid as possible.

While the bacon and corn are resting, combine the zucchini, carrot, onion and capsicum in a large bowl. Crumble in the goat’s cheese and mix through the cooled bacon / corn mix, flour and baking powder.

At this point I should probably mentioned that the order of this recipe really doesn’t matter at all, but I am kind of anal and this is how I do it … always. Just because.

Anyway, aside over. Whisk the oil and eggs together in a measuring jug or something of the ilk, and add it to the bowl with a good whack of salt and pepper and stir to combine.

Pour the mix into a large baking dish, cover with the parmesan and bake for about 30 minutes, or until golden and set.

 

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+.

Condoleezza Rice and Beans

Side, Snack

What a day to catch up with Condy! Despite our different political views, joining together to watch Hillary become the first woman secure to a major party’s presidential nomination in the US was so exciting for feminist, political scientists like us.

As you know, Condoleezza and I first connected in university and have stayed in close contact ever since. Yes, GBJ is the worst but that shouldn’t take away from the brilliant mind and kind heart that Condy possesses.

I haven’t shared much about my past in politics but amongst my stints in rehab, the arrests and my fluctuating periods of fame, I became a fierce political animal and have been involved in all major political decisions in the US, the EU, Canada and the Cook Islands in the past three decades, in an advisory or dictatorial capacity.

But a great political mind like mine can’t do it alone and that is where Condy and I work so well together, discussing the issues and generally being dominant bosses.

I hadn’t seen Condy since the email scandal broke – full disclosure, I told Hizza to use her personal email AND dob in Condy and Colly – and was a bit nervous about how my betrayal would be received.

I was also very nervous as I hadn’t brushed up on my Russian and that is the only language we communicate in. Again, like bosses.

Thankfully I had nothing to worry about with Condy giving me the warmest of embraces when she arrived, so excited to watch the results roll in / discuss War and Peace, again / devour a bowl of our college era favourite, Condoleezza Rice & Beans.

 

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Being a poor student, you have to get creative with your meals if you want to eat well. I had just come off a stint coaching the Jamaican bobsled team to victory – yes, I inspired Cool Runnings – when I connected with Condy, so I was very into creole flavours.

The rice and beans are brought together with the silkiness of the coconut milk and the sharp kick of spices. Condoleecious!

 

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Condoleezza Rice & Beans
Serves: 2 pals, or 4-6 as a side.

Ingredients
400ml coconut milk
1 jalapeno, finely sliced
3 spring onions, sliced
2 tsp salt
1 tbsp creole spice (who doesn’t trust Emeril?)
4 garlic cloves, crushed
3 sprigs thyme, leaves removed
1½ cups brown rice, rinsed, drained
400g kidney beans, rinsed, drained
lime, quartered to garnish and taste

Method
Place coconut milk in a large saucepan with a cup of water, the chilli, spring onions and salt, and bring to the boil.

Add the creole spice, garlic, thyme leaves, rice and kidney beans, cover, reduce heat to low and simmer for 20 minutes or until the rice is tender.

Remove from the heat, season with a whack of pepper and squeeze of lime and devour.

Or serve it with … well that is another catch-up for another time.

 

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+.

Pork Bunedict Cumberbatch

Main, Party Food, Snack

I hate to admit when I am wrong, but it turns out that my tentative friend Benedict Cumberbatch isn’t “the worst thing to come into this world, an abomination to those that call themselves actors and a right prat to boot,” which I was quoted as saying in the Page Six after being ejected from a party with Ramona Singer and her duelling, multi-directional eyes.

Even more than that, I hate to admit that he is actually bloody charming and I have high hopes for his contribution to the MCU.

But mostly, I hate the way I don’t hate him. Not even close, not even a little bit, not even at all … anymore. Plus – now I think he is oddly babin’.

Yep – I’m officially a (tentative) Cumberbitch!

While our date obviously started awkwardly, with me listing in excess of 638 things that I’d done to him that required an apology, he took it all in good spirits. I don’t know if he is one of those people that doesn’t register that I’m being deadly seriously when saying something horrible, extremely naive or just *shudder* nice, but he viewed some of my nasty comments as if I was joking about having said them and got straight into discussing how to forge a positive relationship moving forward.

Benno recently wrapped filming on Doctor Strange so there was much to discuss about how the film will impact the broader universe … and more importantly, my future role in it as a male Pepper Potts-esque love interest.

Given our history of hate, I didn’t want to invest my time in crafting a recipe for him – what if the date went south, you know – so I borrowed a recipe from my new favourite blog The Woks of Life and repurposed it as a Pork Bunedict Cumberbatch.

 

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I have an obsessive addiction to BBQ Pork Buns however they’ve always been something I am terrified to make, then I discovered The Woks of Life and they seemed far less daunting.

Plus, if I fucked them up I didn’t have a relationship with Benny to ruin. Then. Now I do, I guess.

It feels so weird to think that we’re now friends – enjoy!

 

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Pork Bunedict Cumberbatch
Makes: 10.

Ingredients
BBQ Pork
1.3kg pork shoulder
2 tbsp raw caster sugar
1 tsp salt
½ tsp five spice powder
1 tsp paprika
¼ tsp white pepper
1 tbsp sherry
1 tbsp tamari
½ tsp sesame oil
2 tsp hoisin sauce
2 tsp tomato paste
2 tsp molasses
1 tbsp oil
3 cloves minced garlic
1 tbsp hot water

Dough
7g sachet dry yeast
¾ cup warm water
2 cups plain flour
1 cup corn flour
5 tbsp sugar
¼ cup vegetable oil
2 ½ tsp baking powder

Filling
1 tbsp vegetable oil
⅓ cup finely chopped shallots
1 tbsp muscovado sugar
1 tbsp soy sauce
1 ½  tbsp oyster sauce
1 tbsp sesame oil
2 tsp tamari
½ cup chicken stock
2 tbsp flour
1 ½ cups diced Chinese roast pork, from above

Method
BBQ Pork
Cut the pork into long, thick strips. Combine the remaining ingredients in a large, shallow/dish and remove a couple of tablespoons of sauce for later before adding the pork. Give it a good rub down to coat the meat in the marinade, yes it is a little disgusting but there is something about it that is so visceral and connects you to your meal – hello, energetics. Obviously you could just stir it with a spoon too – either way, when you’re done, cover it and place it in the fridge overnight.

Preheat your oven to 250C.

Line a large sheet pan with foil and place a metal rack on top. Lay the pork on the racks, leaving space around each strip and place on to the highest rack of the oven. Leave any excess marinade in the bowl for basting.

After about 20 minutes, flip the pork and baste with excess marinade and add water to the bottom of the sheet pan to prevent burning or smoking from the drippings.

After a further half an hour, turn on the grill and allow the pork to crisp on the outside and add some colour. This should take only a couple of minutes – do not walk away, lest you want to set of the fire alarm.

Remove from the oven, baste the pork with the sauce you reserved the day before and allow to rest for about 15 minutes.

Buns
In the large bowl of an electric mixer, dissolve the yeast into the water and allow to rest until it is foamy and glorious.

While that is frothing away, sift the flour, cornflour and sugar together. When the yeast is ready, add the flour and oil.

Using a dough hook, turn the mixer on to the lowest setting and leave to knead for about 5 minutes or until a small ball is formed. Place in a large oiled bowl, cover with a damp cloth and allow to prove for 2 hours.

While the dough is working on proving itself to you, get to work on the meat mixture. Heat the oil in a large pan over medium high heat, when it is nice and hot, add the onion and stir-fry for a minute. Reduce the heat to low and add the sugar, soy, oyster sauce, sesame oil and tamari. Give it a quick stir and allow to cook until it is bubbling before adding the stock and flour. Cook for a further few minutes or until starting to thicken. Remove the pan from the heat and add the chopped pork, stirring to combine. Set aside to cool.

After the dough has made something of itself, return it to the bowl of the mixer, add the baking powder and knead it again on the lowest setting until it is smooth again, adding water a teaspoon at a time if it looks too dry. Trust your gut here people, I did. Cover with a damp cloth and leave to rest for 15 minutes.

While resting, cut out ten 10x10cm squares of baking paper and add water to the steamer and bring to the boil.

When ready, roll the dough out into a long tube and divide into ten pieces. Flatten each piece into a 12cm diameter disc, leaving more dough towards the centre, add a good chunk of the filling and bring the dough together to close the bun at the top. Place on a square of parchment and repeat the process until all done.

Steam the buns for 12 minutes over high heat, three of four at a time depending on the size of your steamer, making sure the water does not touch the buns.

Devour.

 

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