Diner Dash With Hillary Biller – Season 1 Episode 4 Recipes
ENTERTAINING ON A BUDGET
BARLEY AND WATERMELON SALAD
250ml (1 cup)barley, well rinsed
750ml (3 cups) water or chicken stock
2-3 discs feta cheese, crumbled or cubed
500ml (2 cups) watermelon, cubed
Handful fresh flat-leaf parsley, finely chopped
6 spring onions, finely sliced
15ml (1 tbsp) sesame seeds
Dressing:
30ml (2 tbsp) olive oil
Zest and juice of 1 lemon
Pinch of dried chilli flakes (optional)
Salt and pepper, to taste
Method:
Cover barley with water or stock in a pot and bring to the boil. Simmer for 45-60 minutes, till tender. Drain off excess water and cool completely. In a bowl, combine barley with feta, watermelon, parsley, spring onion and seeds. Combine dressing ingredients, pour over salad and toss to mix.
Serves 6
VEGETABLE LASAGNE
30ml (2 tbsp) oil
2 onions, chopped
2-3 cloves garlic, crushed
1 carrot, grated
2 baby marrows, sliced in ribbons
1 butternut, peeled and sliced
1 cabbage, chopped
1 x 400g can chopped tomatoes
2.5ml (½ tsp) ground nutmeg
5ml (1 tsp) dried oregano
Salt and pepper
45ml (3 tbsp) butter
45ml (3 tbsp) flour
600ml milk
5ml (1 tsp) mustard powder
200g cheddar, grated
12 sheets lasagne.
Heat oil and fry onions until soft. Add garlic, carrot, marrows, butternut and cabbage. Stir-fry over medium heat for 3 minutes. Add tomatoes, nutmeg, oregano and seasoning. Simmer for 10-15 minutes. In another pot, melt the butter and stir in the flour. Add the milk and stir until thickened. Season. Add mustard and of the cheese. Pour half the vegetable mixture into a large ovenproof dish and cover with half the lasagne sheets. Pour over half the cheese sauce. Repeat the layers, ending with sauce. Sprinkle the remaining cheese over the top. Bake at 180°C until golden brown and bubbling, about 30 minutes. Serves 6.
BEEFY HEDGEHOGS
500g beef or lamb mince
7.5ml (1½ tsp) dried mixed herbs
salt and pepper
2.5ml (½ tsp) ground cumin
1 clove garlic, finely chopped
200g (1 cup) uncooked rice
15ml (1 tbsp) sunflower oil
1 onion, finely chopped
1 x 400g can tomato soup
handful fresh parsley, finely chopped
In a large bowl, combine the mince, dried herbs, seasoning, ground cumin and garlic. Add the rice, mix well and shape into balls about the size of golf balls. Heat the oil in a large, ovenproof pan with a lid and fry the onion until soft. Add the tomato soup plus one soup can of water, mix well and bring to the boil. Carefully drop the mince balls into the mixture. Cover and bake in a preheated oven at 180ºC for 45 minutes, stirring gently after 25 minutes. If the liquid cooks away too quickly, add extra water or stock.
Serves 4.
LEMON MERINGUE ROLL
Meringue:
6 extra large egg whites
5ml (1tsp) white vinegar
375ml (11/2 cups) caster sugar
250ml (1 cup) cream
Lemon Curd
6 extra large egg yolks
250ml (1 cup) sugar
85ml (1/3 cup) fresh lemon juice (juice of about 3-4 lemons)
30ml (2tbsp) lemon zest
125g cold butter, cut into blocks
Preheat the oven to 160 degrees C and line a 30 x 40cm baking pan with baking paper. Or use an oven bag.
Using an electric mixer whisk the egg whites and vinegar until soft peaks form. Add the sugar gradually, beating well after each addition. Spoon into prepared pan and spread out evenly with a spatula.
Bake for 25-30 minutes until set. Turn out onto sheet of greaseproof paper and peel off the paper. Using scissors trim off the hard edges.
Place on a large piece of bake paper. Whisk the cream till thickened and spread over the merinuge. Top with spoonfuls of lemon curd saving using about 1/3 of the lemon curd. Using the bake paper as a guide start rolling the meringue from one end and roll up like a Swiss roll.
Gently ease onto a serving platter. Finish off with a drizzle of lemon curd and cream if desired.
To make the lemon curd Beat the egg yolks and sugar and beat in the lemon juice and zest. Place in a bowl over top of saucepan 1/3 filled with simmering water. Don’t let water touch the base of the bowl. Or use a double boiler. Stirring contstantly scraping down the sides of the bowl stir until thickening and will coat the back of a metal spoon. This will take approximately 10 minutes. Remove from heat and stir in the butter a piece at a time. Spoon into glass containers and seal with a piece of bake paper. Seal and store in the fridge.
