Dinner Bash With Hillary Biller – Season 1 Episode 6 Recipes
VEGETARIAN
VEGETABLE PIE
INGREDIENTS:
1 red onion, roughly chopped
1 carrot, sliced
1 butternut, peeled and cubed
200g mushrooms
4 baby marrows, roughly sliced
100g cherry tomatoes
3 cloves garlic, peeled
4 sprigs fresh thyme
olive oil
salt and pepper
2 discs of feta, cubed
200g (1 cup) self-raising flour
60g (½ cup) wholewheat flour
5ml (1 tsp) salt
125ml (½ cup) cold water
125ml (½ cup) olive oil
1 egg, lightly beaten
sesame seeds
Place the vegetables, garlic and thyme in a roasting pan. Toss with olive oil, season and roast in the oven at 190ºC for 30 minutes. Remove thyme stalks and cool before mixing in the feta. Set aside. To make pastry, combine the flours and salt. Make a well in the centre. Whisk the water and oil and pour into the well. Using a wooden spoon, mix until you have dough. Do not knead. Roll out on a floured surface to form a large circle. Place on a greased baking tray. Spoon the veggies into the centre of the pastry. Fold the sides over, leaving a gap in the centre. Neaten edges, brush with the beaten egg and sprinkle with sesame seeds. Bake at 180ºC for 25 minutes or until golden brown. Serves 4.
MUSHROOM KORMA
INGREDIENTS:
100g butter
1 large onion, chopped
15ml (1 tbsp) crushed garlic
5ml (1 tsp) fennel seeds
3 green cardamom pods, bashed
2 x 2.5cm cinnamon sticks
2 green chillies, chopped
2.5ml ( tsp) ground turmeric
2.5ml ( tsp) garam masala
250g mixture of portabella and button mushrooms
125ml ( cup) plain yoghurt
375ml (1½ cups) fresh cream
Salt and black pepper, to taste
Fresh coriander, to serve
Heat butter in a saucepan over moderate heat and sauté onion and garlic until softened and very lightly browned. Remove with a slotted spoon and set aside. Add fennel seeds, cardamom, cinnamon and chilli to the pan and toss until fragrant. Stir in turmeric, masala and mushrooms. As it reaches boiling point, stir in yoghurt. Blend the fried onion and garlic into a paste and add to the pan with the cream. Season to taste and simmer for 10 minutes. Serve with rice, topped with coriander. Serves 4
Recipe: Asha Maharaj
SWEETCORN FRITTERS
INGREDIENTS:
15ml (1 tbsp) oil
½ red pepper, seeded and finely chopped
3 spring onions, finely sliced
2 cups corn kernels (fresh, frozen or canned)
30ml (2 tbsp) fresh coriander or parsley, finely chopped
2 extra-large eggs, beaten
salt and pepper
60g (½ cup) cake flour
2.5ml (½ tsp) baking powder
milk, if necessary
extra oil, for frying
Heat the oil in a pan and fry red pepper and spring onions till softened. Transfer to a bowl and mix with the corn, coriander and eggs. Season to taste. Sift in the flour and baking powder and mix until well combined. Add a little milk if the mixture is too stiff.
Heat about 1cm oil in a non-stick frying pan, drop spoonfuls of the fritter mixture into the hot oil and fry for 2-3 minutes on each side. Drain on paper towel and keep warm while repeating for the remaining mixture.
TOMATO SOUP SPICE CAKE
Economising with soup has led to some interesting inventions. This recipe dates back to the Great Depression of the 1930s, when eggs and butter were scarce and expensive. Here the balance is made up of tomato soup I have added a sweet icing which finishes this unusual cake off beautifully.
INGREDIENTS:
60ml ( cup) butter
200g (1 cup) sugar
1 extra-large egg, well beaten
300g condensed TOMATO SOUP
5ml (1 tsp) bicarbonate of soda
125ml ( cup) buttermilk, or plain yoghurt
180g (1 cups) cake flour
2.5ml ( tsp) baking powder
5ml (1 tsp) ground cloves
5ml (1 tsp) ground cinnamon
5ml (1 tsp) ground ginger
125ml ( cup) raisins
125ml ( cup) pecan nuts, chopped
BUTTERSCOTCH ICING:
60ml ( cup) butter
125ml ( cup) light brown sugar
60ml ( cup) fresh cream
200g (1 cups) icing sugar, sifted
Cream the butter and sugar in a large bowl. Add the egg and mix well. Combine the tomato soup and bicarbonate of soda and set aside to foam. Add the soup and buttermilk to the butter mixture. It will look quite curdled when you mix it. Sift the flour, baking powder, cloves, cinnamon and ginger into a bowl and add to the soup mixture with the raisins and nuts. Beat for a minute and spoon into a greased or sprayed ring pan. Bake in a preheated oven at 180°C for 30-35 minutes. Remove from the oven and cool. For the icing, combine the butter and brown sugar in a saucepan and heat, stirring until the sugar has dissolved and the mixture is golden brown. Stir in the cream. Remove from the heat and beat in the icing sugar. Allow to cool before spreading on the cake .
