Bacon, Mushroom and Nataleek Andersotto

Main, Survivor, Survivor: San Juan del Sur - Blood vs. Water

I know I have been a bit of a Debbie Downer when it comes to the twist of the upcoming season of Survivor but I am still excited because, well, it is Survivor. And for every One World or Redemption Island, there is a China or Heroes vs. Villians, which is something I am eternally grateful for. Plus – One World gave us Kim and Redemption Island gave us Russell’s pimpled, ingrown-haired armpits.

But I’ve been waylaid – I am here to celebrate one of my favourite Sole Survivors slash two-time The Amazing Race contestant and the cherry on top of San Juan Del Sur’s twinnie bookends, my girl Natalie Anderson.

Like Bob before her, I didn’t meet Nat until after her first reality TV stint – I am a close, personal friend of the Beekman’s – however the friendship quickly blossomed. And I played a critical role in getting her a spot on San Juan Del Sur and her well deserved win.

While people tire of the constant bartering and handing out rewards as treats, San Juan Del Sur is an unpredictable season and Natalie’s arc from wounded surviving Twinnie to vengeful powerplayer after Jeremy’s boot is one of the greats.

Add to that a beautiful idol play, a masterful ‘accidental’ blindside to save Keith and dragging him along as a meatshield to guarantee a path to the end puts her in my top ten favourite winners. And more than worthy of a hearty Bacon, Mushroom and Nataleek Andersotto whenever she damn wants!

 

 

There is nothing quite as comforting and glorious as a risotto. I don’t know if it is the creamy rice or the liquor, but it always fills me with joy when I’m feeling blue. Add in mushies and bacon, and I’m in heaven.

Enjoy!

 

 

Bacon, Mushroom and Nataleek Andersotto
Serves: 4.

Ingredients
1L chicken stock
1 tbsp olive oil
1 tbsp butter
1 leek, washed and thinly sliced
4 garlic cloves, minced
6 rashers streaky bacon, diced
1 ⅓ cups arborio rice
250g mushrooms, thinly sliced
200g baby spinach leaves
2 tsp fresh thyme leaves
1 cup shredded parmesan
salt and pepper, to taste

Method
Bring the stock to a simmer over low heat and heat the oil and butter in a large pan. Once nice and foamy, add the leek and garlic and sweat for five minutes. Add the bacon and cook for a further couple of minutes or until the kitchen is fragrant and glorious.

Add the rice to the pan and cook for a couple of minutes, or until starting to get translucent around the edges. Working a ladleful at a time, add the stock to the pan and cook, stirring constantly, waiting until the stock has been absorbed before adding the next.

Once all the stock has been used up, add the mushrooms, spinach and thyme, and cook for a further couple of minutes. Stir through the parmesan and a good whack of salt and pepper.

Serve immediately, slathered in more cheese and then devour.

 

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Bobcorn Chicken Crowley

Main, Poultry, Side, Snack, Street Food, Survivor, Survivor: Gabon

We’re less than two weeks away from someone joining the Francesca Hogi Memorial First Boot Club – well technically, who knows with extinction in play – and as such it is high time to corral another Sole Survivor to drop by and celebrate.

Side note: can you believe I am one victor away from completing the winner’s circle? Well, two given Brian Heidik shoots puppies and will never appear here.

Anyway, given that our best shot is for this season to be an epic disaster that manages to be entertaining, I thought it was finally time to catch up with my dear friend Bob Crowley. Aka victor of one of the most chaotic and beautifully entertaining seasons of all time, Gabon.

While I didn’t know Bob until after his win, we became the best of friends as soon as Sugar introduced us. Some may say it was his out of the box buff wearing that saw him snatch my heart, and well, they are totally right. And that is why we’ve never fought a day after our beautiful friendship.

Despite being one vote away from being bested by Susie, Bob’s win is one of the greatest possible outcomes for a season as insane as Gabon. I mean, it would be like Angelina winning David vs. Goliath. Sure Matty dominated physically, the onions were nasty and Sugar controlled the game, Bob managed to find his footing against all odds, made a stunning fake idol and leveraged Sugar’s emotions to get to the end.

And if that isn’t worthy of a bowl of Bobcorn Chicken Crowley, I don’t know what is.

 

 

You know I love me some fried chicken slash take-away copycats, so this baby pretty much has it all. Spicy, crunchy itty-bitty pieces of chicken – the perfect way to feel like you’ve eaten less, while getting optimal batter to meat quantity. Perfection.

Enjoy!

 

 

Bobcorn Chicken Crowley
Serves: 4-6.

Ingredients
2 cups flour
⅔ tsp salt
½ tsp thyme
½ tsp basil
⅓ tsp oregano
1 tsp celery salt
1 tsp black pepper
1 tsp mustard powder
4 tsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tsp white pepper
500g chicken breast, cut into popcorn sized chunks
1 cup buttermilk
vegetable oil, for fryin’

Method
Combine the flour through white pepper in a large bowl and place the buttermilk in another. Toss the chicken through the buttermilk, then in the flour mixture to coat thoroughly.

Bring 1 inch deep oil to heat – around 180°C – in a large pot. Once shimmering with heat, add the chicken a handful of pieces at a time – size, not literally with your hands since the oil – and fry for about five minutes, or until golden, crisp and cooked through. Transfer to kitchen paper to drain slightly and repeat the process until done.

Devour immediately. With or without your fave sauce.

 

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Earl Colecano

Baking, Main, Snack, Street Food, Survivor, Survivor: Fiji

Guys, guys, guys, guys, guys, guys, guys, we have a cast! I know we’ve officially known that Aubry, David, Kelley and Joe were Shangela-ing their ways back to the Island known Extinction for a couple of months, but we know who will be joining them!

Can I tell the difference between Chris, Dan or Eric despite one of them being bald? Nope. Do I care and love them all based on nothing else? Sure. Do I want Victoria’s hair? Of course. Are Julie and Reem going to be my fave newbies? Duh. Do I hope that Aubry and Kelley pair up like Aubry, Sandra and Cirie should have in Game Changers? Unequivocally.

Anyway, I have a lot of strong opinions about everything, so it was convenient that I had my dearest friend Earl Cole – the undisputed King of Fiji – drop by to join me and listen. While he wasn’t as opinionated as I was, he did agree that the winner is likely going to be someone that gets voted out pre-merge and manages to woo everyone whilst struggling on the Island Of Extinction.

While I am blindly hoping Aubry finally snatches a win, unless Joe channels Pearl Islands-era Savage, Hatch, Tyson, Locky or the Contenders boys and goes nude. In which case I am all in on him winning.

Given I quickly got thirsty, I needed something bready to sop everything up and distract me with a different kinda of joy. As such I whipped out a Milk Bar – third time this year, I know – Volcano, convenient rebranded as an Earl Colecano.

 

 

Like Bagel Bombs and Crack Pie before them, Milk Bar’s volcanoes are insanely addictive and delicious and can warm your soul even through the most brutal of polar vortexes. Creamy, herbed potatoes, sweet onion and a punch of gruyere are all you need to wash your troubles away.

Enjoy!

 

 

Earl Colecano
Serves: 4.

Ingredients
1 recipe Mother Dough, from Katey Sagal Bombs
3 garlic cloves
½ cup double cream
⅓ cup milk
1 bay leaf
1 tsp rosemary leaves, roughly chopped
1 tsp kosher salt
black pepper
100g streaky bacon, diced and fried until crispy
2 potatoes
vegetable oil
2 red onions, thinly sliced
1 egg, whisked
1 cup shredded Gruyère cheese

Method
Prepare the Mother Dough as per Katey’s recipe – which is totally Christina Tosi’s – and leave to prove.

Meanwhile crush the garlic with a knife and chuck into a saucepan with the cream, milk, bay leaf, rosemary, ½ tsp of salt and a good whack of pepper. Bring it to the boil over medium heat before turning off, covering and leaving to steep for half an hour.

Thinly slice the potatoes and cover with iced water.

Preheat oven to 160C.

Layer the potatoes in a small baking dish, sprinkling with bacon as you go, until you’re out of both. Strain the steeped cream, pour over the potato and transfer to the oven to bake for 45 minutes, or until golden on top and cooked through. Remove from the oven and allow to cool completely before covering with foil, topping with weights – aka cans – and transferring to the fridge to set for a couple of hours.

While the potatoes are setting heat a lug of vegetable oil in a small saucepan and add the onions and leave in the pan for a couple of minutes without stirring. After that, reduce heat to low, add the remaining salt and cook for about half an hour, or until soft and caramelly.

Preheat oven to 180C.

Divide the dough into four equal pieces and flatten to form 20cm discs. Split the onions amongst the discs and top with a square of the potatoes. Oh, cut the gratin into squares – there will be left overs and on behalf on Christina, you’re welcome. Fold up the edges and pinch to enclose before rolling into a ball and placing on a lined baking sheet.

Brush the dough with egg and cut a deep X in the top of each. Fill each with a quarter of the cheese, leaving excess to erupt out the top. Transfer to the oven and bake for half an hour, or until golden, brown and the cheese is crispy.

Leave to rest for ten minutes before devouring. If you can.

 

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Lemon Chrisotta Daughertynuts

Baking, Dessert, Snack, Survivor, Survivor: Vanuatu - Islands of Fire, Sweets

Another week, another painful wait for a cast announcement. I mean, since the season has already been filmed – not to mention my ability to time travel – I’m totally all over the cast of Edge of Extinction, I feel bad that you’re not in the know. And I can’t give you my sassy hot takes.

I will tease the fact there are three guys, all of whom I love, that I can not tell apart.

A lack of cast however will still not deter me from counting down – and trying to push through my concerns slash the general negative sentiment – to the upcoming season however, so I called my dear friend Chris Daugherty to drop by.

And hot damn, I just realised that this year’s countdown features dates with victors from controversial or low-rated seasons?!

Anyway despite an apparent dislike for Vanuatu as a whole, it is up there with one of the best turnarounds by a winner. Chris went from potentially being the first boot to find himself the last man standing at the final seven before joining with three other outcasts to take control of the game, slaying his biggest threats and taking out victory.

While I was rooting for Eliza when it aired – who I really need to catch one day soon – since she was young and scrappy and I was a teen, there is no denying that Chris deserved victory after overcoming seemingly insurmountable odds.

With that, I finally told him that I was proud of the game he played, asked him to help me figure out a way to identify the three identical strangers of Edge of Extinction and smashed a few Lemon Chrisotta Daughertynuts.

 

 

You know how much I love a creamy filled bun, and these babies sure don’t disappoint. Pillowy dough, tart lemony cheese and a sweet and sour crust? I’m in heaven.

Enjoy!

 

 

Lemon Chrisotta Daughertynuts
Serves: 24.

Ingredients
750g flour
150g raw caster sugar, plus ¼ cup for filling
7g dried yeast
1 cup lukewarm milk
⅓ cup buttermilk
3 eggs, at room temperature
30g melted butter, plus extra to coat the ‘nuts
250g ricotta
3 lemons
1 cup caster sugar

Method
Combine flour, 150g raw caster sugar and yeast in the bowl of a stand mixer. Using the dough hook, stir in the milk, buttermilk, 2 eggs, and 30g of melted butter. Attach the hook and knead for five minutes, or until smooth and elastic. Transfer to an oiled bowl, cover and leave to prove for two hours.

When proving is half an hour from being done, blitz the ricotta with the remaining egg and the juice and zest of two lemons. Chill in a bowl until you’re ready to go.

Preheat oven to 180C.

Knock back the dough, turn onto a lightly floured surface and roll to 3mm thick. Cut into 24 rounds and place a dollop of the ricotta mixture in the centre of each. Fold to enclose, roll into balls and place on a lined baking sheet. Repeat until done, cover and leave to prove for a further hour. Once puffed, transfer to the oven to bake for 10 minutes.

While they’re baking, combine the regular caster sugar with the zest of the remaining lemon.

While the doughnuts are still hot, dip in the butter and toss through the lemon sugar. Then devour.

 

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Lamber Tarkich

Baking, Main, Survivor, Survivor: All Stars, Survivor: Edge of Extinction, Survivor: The Australian Outback

I have this sick feeling in the pit of my stomach. I mean, we just exited the latest Survivor Dark Ages with the killer albeit horribly named David vs. Goliath, and we’re entering a season named Edge of Extinction. Which without spoiling, actually screw it you need to be warned – features the return of Redemption Island instead with worse rules and a new name.

Will I still watch it and likely love it like a good superfan? Sure. But I am concerned about what it means for Survivor movie forward. The one thing giving me hope is that a season that ends with every person voted out on the jury and the first boot winning, could give us Gabon levels of insanity. Which is literally the best case.

Anyway as I am wont to do, I’m assembling some of my favourite winners – or at least the remaining winners – to help countdown to the new season. And likely do some sort of ritual to steer it towards Gabon.

As you know I am a dear friend of Romber and even introduced them and tee-ed up their alliance which led to love, The Amazing Race, marriage and four daughters. It also makes me responsible for All Stars so either you’re welcome or I apologise, depending on your views on the season.

I’ve known Amber since the filming of Australian Outback after trekking to find the set in search of Probst. While my unintended meddling screwed over Kucha far more than it did Ogakor, I did kinda screw over Amber’s game by wooing Colby – who I must catch soon – and turning him against Jerri – who I also must catch soon – setting up her downfall, she soon moved past the pain after introducing her and Rob.

While we haven’t had an official cast reveal yet, we do know that Aubry will be returning – hopefully with an edit this time – alongside second chancers Kelley and Joe, and Family Guy writer David who I assume was emboldened by Mike White’s success last season. Given the twist seems tailor made for the likes of Joe to finally succeed, I am hoping it backfires and either Kelley or Aubry rank highest amongst the returnees. Amber obviously is hoping that Kelley will snatch victory and complete her Brkich narrative, albeit over three seasons.

It was as robust conversation as it could be without being able to spoil the rest of the cast, however it was a delight to catch-up, talk smack about Rob continuously spoiling the switch and merge tribe colours with his Instagram posts and smash a big ol’ Lamber Tarkich.

 

 

Based on a number I saw whilst browsing Taste.com.au, this tart is a delicious, quick meal to throw together during the week. Not that I don’t believe Amber isn’t worth effort, because she dominated All Stars and played Rob to perfection (… and still ended up married) so don’t at me. Sometimes simply is best, packed with spice and fresh flavours, it will have you salivating from the moment it goes into the oven.

Enjoy!

 

 

Lamber Tarkich
Serves: 4.

Ingredients
olive oil
1 tbsp tomato paste
4 garlic cloves, minced
500g lamb mince
1 tbsp ground cumin
2 tsp ground coriander
2 red chillies, sliced
¼ cup pine nuts
1 lemon, zested and juiced
small handful mint, roughly chopped
10 sheets filo pastry
50g butter, melted
1 cup Sierra Dawn-Hummus
2 tomatoes, deseeded and diced
½ tsp sumac
1 red onion, diced
small handful flat-leaf parsley
100g feta, crumbled

Method
Preheat the oven to 180°C.

Heat a good lug of oil in a large skillet and cook the tomato paste and garlic for a couple of minutes. Add the mince, spices and chillies, and cook for five minutes before stirring in the pine nuts, lemon and mint, and removing from the heat. Set aside to cool slightly.

Brush each sheet of filo with butter -bar the top one – and stack on each other. Fold the edges inward to form a rough rectangular shape and place on a lined baking sheet. Stab the base with a fork and transfer to the oven to bake for ten minutes, or until lightly golden. Remove from the oven and allow to cool.

To assemble, smear the centre with Hummus and top with the lamb mixture. Combine the tomato, sumac, onion, parsley and feta in a bowl and sprinkle over the top. Place in the oven and bake for fifteen minutes, or until golden and warm.

Devour.

 

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Nick Blintzon

Baking, Dessert, Snack, Survivor, Survivor: David vs. Goliath, Sweets, TV Recap, Vegetarian

Previously on Survivor twenty Americans were marooned on a cyclone ravaged Fijian Island and separated into two biblically themed tribes based on whether they were successful or not. Ironically – I think, Alanis help me out – the first boot wasn’t taken out by a vote but instead Pat was felled by an act of God as a wave sent their arc flying and cracked his back. He was followed out the door by Jessica – after my pizza curse struck again – and Jeremy before Bi up and quit – due to a torn ACL, but don’t tell Jeff –  just as the tribes were switching.

Despite being in a Goliath majority on her newly formed tribe, Natalia became the second and final victim of my pizza curse before Natalie became a victim of herself, exiting without so much as turning to face Angelina as she begged for a jacket, followed by poor Lyrsa who was wondering how in the hell she would tolerate the pre-jury vacay with the boss.

With that the tribes merged and Elizabeth started to accrue a Harem of Hunks, as she was followed into Ponderosa by John, Dan, Alec and Carl before Gabby broke the drought after trying to turn on Christian. Turns out she was one vote too soon, as he followed her out the door before Davie, Alison and Kara arrived to round out the jury.

The final three plead their case to the jury with Angelina completely shut out, no doubt in part because she opted to humiliate Alison on her way out the door – but she gave up her shot at immunity for rice, guys! Despite a strong game Mike proved that Goliath’s always have a weakness, as Nick overpowered him at final tribal council and snatched the title of Sole Survivor slash $1M.

While poor Nick struggled to find his feet in the first few days, Pat’s medevac saved him from the fate of becoming the first one out and allowed him to reset his game. And reset he did, taking control of the original David tribe with Christian, and then manoeuvring out of a minority position on the post-swap Jabeni tribe.

By the time he was playing a pivotal role in snatching back the majority on the merge tribe, keeping a meat shield long enough to avoid being targeted and snatching a string of late game immunity challenges, he pretty much had the game on lock. And what an exciting game it was. And by game, I mean season. This season was great. So great, the only way I could toast his success was splitting a big plate of Nick Blintzon.

 

 

Picture it: crepes, rolled into cheese filled tubes and then fried (or baked). Still with me? Then you dust with icing sugar and go to heaven. Because these are delicious.

Enjoy!

 

 

Nick Blintzon
Serves: 4-6.

Ingredients
4 eggs
400ml milk
250g flour
1 tsp salt
butter, to grease
1 cup ricotta cheese
250g cream cheese
⅓ cup raw caster sugar
1 lemon, juiced
1 tsp vanilla
icing sugar, to garnish

Method
Whisk three of the eggs and milk together in a small bowl, and the flour and salt in another. Form a well in the dry ingredients and pour in the wet ingredients, whisking continuously, until smooth and combined.

Melt a good knob of butter in a skillet and pour ⅓ cup of mixture into the pan to make a crepe. Repeat the process until the batter is all used. Leave them to cool slightly.

Preheat oven to 160°C.

Beat the remaining egg, ricotta, cream cheese, sugar, lemon juice and vanilla until smooth and combined.

Place a couple of tablespoons in the centre of each crepe and fold like a burrito. Brush with some melted butter, place on a lined baking sheet and transfer to the oven to bake for twenty minutes, or until golden and crisp.

Devour immediately, dusted heavily with icing sugar.

 

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Shane Goulash

Australian Survivor, Australian Survivor: Champions vs. Contenders, Main, TV Recap

Previously on Australian Survivor, 23 Aussies and 1 three-time American loser were marooned in the lush jungles of Fiji for the non-biblical battle between top dogs and underdogs. Despite getting out to a strong start in the opening challenge, the Contenders were first to suffer a loss with Matt giving an extremely patronising speech at tribal leading to him becoming the first boot. He was followed out of the game by self-appointed King Russell Hantz, Damien, Steve K, Jenna – yep, doing this – Moana, Anita, Zach, Paige, Jackie, Tegan and Heath.

In honour of the Spicys, two became one and the tribes merged, leading to the downfalls of Lydia, Robbie, Sam, Mat, Benji, Steve, Fenella, Monika, Shonee and Brian before Shane defeated Sharn the prosecutor in front of the jury.

Despite being fairly low down the totem pole early in the season, Shane managed to find her way into the main alliance and make it to the merge where she truly flourished, while not being able to be fucked with. From finding idols, to dominating around camp, spying for allies, fostering critical bonds, orchestrating pivotal blindsides and being a damn boss, Shane managed to defy expectations for the older female archetype and played, arguably, the showiest game of our three victors.

And prove that Shane Gould will always be a champion. Obvi one that is never to be fucked with.

The only fear I have about Shane’s victory, is that we’re going to have to suffer through Dawn Fraser next season and let’s be honest, Dawn is no Shane. And I don’t want to fuck(ing deal) with Dawn Fraser.

After giving a rousing toast as she left the island, I raised her arm in triumph and congratulated her with a big, hearty, piping-bloody-hot and victorious Shane Goulash. Huzzah for Shane Gould, iconic, Queen of Australian Survivor: Champions vs. Contenders.

 

 

Packing a powerful paprika punch, this goulash is the perfect thing to renew your energy after 50 days starving on an island. Rich hunks of beef melt in your mouth, while the spicy sauce is like a warm hug. Throw in some mash, and you’re in heaven like Shonella smashing margs or Benji doing whatever he does to a plate of nachos.

Enjoy!

 

 

Shane Goulash
Serves: 4-6.

Ingredients
olive oil
salt and pepper, to taste
1kg chuck steak, cut into large cubes
3 onions, quartered
5 garlic cloves, minced
1 tbsp sweet paprika
2 tsp hot paprika
1 tsp smoked paprika
1 of each red, yellow and green capsicums, cored, seeded and cut into chunks
3 bay leaves
1 tbsp tomato paste
400g canned diced tomatoes
1L beef stock

Method
Preheat the oven to 160°C.

Heat a lug of oil in a large dutch oven and season the beef with a whack of salt and pepper. Add the beef to the pan in a couple of batches and cook until sealed. Remove from the pan, reduce heat to low and cook the onions for ten minutes or so, or until soft and sweet. Add the garlic and sweat for a minute.

Bring the heat back to medium and return the beef to the pan with any leaky juices with the three paprikas and the three capsicums and cook for a minute or so. Add the paste and bay leaves, stirring until well combined. Add the tomatoes and stock, stir and bring to a simmer.

Remove from the heat, chuck the lid on the dutch oven and transfer to the oven to cook for 2.5-3 hours, or until tender and your house smells like it is not to be fucked with. Like Shane Gould.

Serve with a shit tonne of Gabriel Mash, sour cream and chives. Then devour, like the ultimate champ that you are.

 

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Rob Pastramianon Rye

Main, Survivor, Survivor: All Stars, Survivor: Heroes vs. Villains, Survivor: Marquesas, Survivor: Redemption Island

There is less than a week until Survivor makes it hopefully-triumphant return to our screens with David vs. Goliath … after a couple of, how do I say, lacklustre seasons. But I have high hopes! I mean, Mike White is great, Elizabeth Olson is an icon and Natalie seems to be a dominant force of nature. And if they made the final three, I could die happy.

But not everything always goes your way, and someone that knows that better than anyone else is my dear friend Rob Mariano.

While he gets a lot of hate for only winning on his fourth attempt to very impressionable competition, you can’t deny the man is a legend of the game. And plus, Russell bombed on his fourth attempt, so it isn’t a guaranteed win.

I’ve been friends with Rob for years, after falling in love with him in Marquesas. I found my in with him through Vecepia, we became best buds and I even introduced him to Amber in preparation for All Stars. And given how that worked out for them, it should come as no surprise that our friendship has never faltered after that.

While he is yet to spoil whether there is a tribe expansion and the merge colour via his adorable daughters’ pre-season celebration pics, he was very excited to spoil how delicious my Rob Pastramianon Rye is.

 

 

If you ever have the opportunity to go and have a legit pastrami on rye at Katz’s, run don’t walk. And well, if you don’t, just make this and know that while it is great … Katz’s is better. No shade to my fresh Pastrami Malek, nutty Swiss Cheese and crunchy pickles.

I promise, you’ll enjoy it. So enjoy!

 

 

Rob Pastramianon Rye
Serves: 2.

Ingredients
4 slices Ryan Ulrich Bread
1 tbsp seeded mustard
2 dill pickles, sliced
4-6 slices Pastrami Malek, warmed in a frying pan
4 slices Swiss cheese

Method
Toast the rye and smear with seeded mustard.

Top with pickles, pastrami and swiss cheese.

Devour, greedily.

 

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Pumpkim Spradlinguine Carbonara

Main, Pasta, Survivor, Survivor: One World

Given we’ve had a string of alpha-male dominated seasons, I decided that Liz Olson and Natalie need to dominate this season. And as such, I needed to pull out (one of) the most dominant winners Kim Spradlin to bring some good juju as we continued our countdown.

Say what you will about how awful and insufferable Colton made One World – and Kourtney’s broken arm didn’t help either – Kim had an absolute stranglehold on that game and is one of the best winners we have seen. Actually, her dominance probably didn’t help the excitement levels of the game … but I thoroughly enjoyed watching her string everyone along and dominate the game.

Sadly we haven’t had a return from Kim on account of her having multiple children since her killer game, but I am hopeful we will see her again for a legends season where she, Cirie and Sandra run the game.

Could you imagine?

Anyway like me, Kim has high hopes for the success of icons like Natalie, Elizabeth and Mike White who we can stan for creating Enlightened. Bonus points for thinking Gabby could go well, if only for her being a superfan.

With our David vs. Goliath chat out of the way, we caught up on what we’d been up to in the last couple of years, and while she rebuffed my offer to help tee up the legends alliance – though to be fair, she probs don’t need my help – she more than earned a big bowl of Pumpkim Spradlinguine Carbonara to celebrate the impending premiere.

 

 

Let’s quickly run through everything; pasta? Delicious. Pumpkin? Glorious. Cheese? YAS. Bacon? Hot damn. Put them together and I damn near cream my shorts. In layman’s terms, this dish is perfect.

Enjoy!

 

 

Pumpkim Spradlinguine Carbonara
Serves: 4.

Ingredients
a good knob of unsalted butter
6 rashers streaky bacon, diced
6 shallots, sliced
4 garlic cloves, minced
1 cup dry vermouth
600g butternut pumpkin, roughly chopped
1 ½ cups chicken stock
1 cup cream
½ cup pecorino, grated
½ tsp freshly grated nutmeg
500g linguine

Method
Heat the butter in a large saucepan over medium heat and once foaming, add the bacon and cook for five minutes or so. Once crisp, add the shallots and garlic and cook for a couple of minutes or until fragant and soft. Add the vermouth and cook, bubbling, for five minutes or so.

In another pan, bring the pumpkin and stock to the boil. Reduce heat to medium and simmer for 15 minutes, or until the pumpkin is soft. Blitz with a stick blender until smooth and add to the bacon and shallot mixture. Stir through the cream, pecorino and nutmeg and stir until combined.

Cook linguine as per packet instructions. Drain, reserving ½ a cup of cooking liquid. Stir the pasta through the sauce and loosen with some pasta water if needed.

Serve, slathered with additional pecorino and then devour.

 

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Jud Beerza Battered Fries

Side, Snack, Survivor, Survivor: Nicaragua

Finally! We have a cast – complete with icon Elizabeth ‘flip da ma’fuckin’ bird’ Olson – and we can truly get to countdown to Survivor: David vs. Goliath. And TBH, there is no better way to mark the occasion than by hanging out with my dear friend and ex-lover Fabio.

Cast your mind back to 2010, riding high on the post Heroes vs. Villains wave, Survivor was a hit again, Sandra became the Queen, Parvati was an icon, Russell was an iconic mess … and Nicaragua landed with a thud.

Yes, we can all agree that the Medallion of Power was a joke and the double quit episode a week out from the end destroyed the pace … but I actually kinda loved the season. I mean, it was a trainwreck but that is part of the charm. Holly breaking down, burying shoes and rising from the ashes of her own creation to almost make it to the end was a thing of beauty. As was Jane’s tantrum upon finding out she was about to be booted and a loveable, ditzy underdog being verbally abused by an eventual quitter, only to outlast the rest and secure her vote for the victory.

And I am lucky enough to call said victor my dear friend Fabio aka Jud Birza.

I first met Jud in 2009 when I was searching for someone with the last name Benjamin or the first name Judd, so that we could marry and become either Benjamin Benjamin or Judd Judd like Brady Brady of SATC fame. While he was missing a D, he more than made up for it with another one and we fell into a quick love affair.

While we eventually broke up due to one of my deportations, I suggested Probst give him a chance to carry on Sandy’s legacy. And carry it he did. In my opinion.

Obviously all we could talk about was the iconic Elizabeth Olson and how if there is any justice in the world, she will be out victor. I mean, the cowboy hat, the shit eating grin and the knowledge that if anyone sees it, a team of interns of Sonia Morgan quantities will lose their jobs – this woman needs to win AND be the breakout character of the season.

Well, as far as we were concerned whilst smashing a tonne of Jud Beerza Battered Fries.

 

 

Super crispy on the outside, light and crispy on the inside, these are the most fun you can have with beer while cooking off the alcohol. Well, as well as Lucy’s balls obvi. Which reminds me, I need to watch Jud’s post-Survivor film …

Enjoy!

 

 

Jud Beerza Battered Fries
Serves: 6.

Ingredients
1kg russet potatoes, cut into fries
1 cup flour
½ tsp baking powder
1 tsp smoked paprika
½ tsp garlic powder
½ tsp cayenne pepper
salt and pepper, to taste
375ml beer
vegetable oil, for fryin’

Method
Place the cut potatoes into cold water and leave to sit for ten minutes or so. Drain and dry completely.

Combine all the dry ingredients in a large bowl. Slowly whisk in the beer until you’ve got a smooth, thickish batter.

Place the oil into a dutch oven until it is about 10 centimetres deep and and bring to 160C on a fry thermometer. Once at temperature, place a handful of potatoes in the oil at a time and cook until lightly golden. Remove with a slotted spoon and allow to dry on kitchen towels.

Raise the temperature to 180C, dip the par-cooked fries into the batter and cook a few at a time for a couple of minutes, or until golden and crisp. Transfer to kitchen towel and repeat until done.

Sprinkle with kosher salt and devour, immediately.

 

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