Dinner Dash Hillary Biller – Season 1 Episode 10 Recipes
A TASTE OF ASIA
BEEF WATERFALL SALAD
Serves 2
Dressing:
4 garlic cloves
6 coriander roots
150ml lime juice
250ml (1 cup) lemon juice
15ml (1 tbsp) fish sauce
2 blocks palm sugar
6 chillies, seeded and finely chopped, or to taste
Salad:
80ml (⅓ cup) fresh basil
80ml (⅓ cup) fresh coriander leaves
80ml (⅓ cup) fresh mint leaves
4 cherry tomatoes, halved
80ml (⅓ cup) cubed papaya
80ml (⅓ cup) sprouts
200g beef fillet, seared and thinly sliced
15ml (1 tbsp) peanuts, toasted and finely chopped
15ml (1 tbsp) brown rice dust (toast a spoonful of uncooked rice grains in the oven, then grind to a coarse powder)
5ml (1 tsp) black and white sesame seeds
Method:
For the dressing, blend all the ingredients together, adding the chillies one at a time, tasting after each chilli until you are happy with the heat. Strain through a sieve and set aside until needed. The dressing will keep in the fridge for up to a week.
For the salad, combine the basil, coriander, mint leaves, cherry tomatoes, papaya and sprouts in a bowl. Drizzle over a little of the prepared dressing and toss to combine.
To assemble the dish, pile a tower of salad into the centre of each plate. Place slices of beef fillet on one side of the salad , and sprinkle the salad with chopped, toasted peanuts, brown rice dust and mixed sesame seeds. Serve with extra dressing on the side, if desired.
PRAWN PUMPKIN AND COCONUT SOUP
Serves 6
15ml (1 tbsp) oil + 1 clove garlic, crushed + 4 spring onions, sliced + 2 small Thai red chillies, seeded and sliced + 1 stalk lemon grass, finely chopped + 5ml (1 tsp) shrimp paste + 500ml (2 cups) chicken stock + 500g pumpkin, peeled and cubed + 1 x 400g coconut milk + 250g shrimps + fresh basil
Heat the oil in a pan and fry the garlic, spring onions, chillies, lemon grass and shrimp paste, stirring until spring onions are soft and fragrant. Add the stock and bring to the boil. Add pumpkin, cover with a lid and simmer for 10-15 minutes until pumpkin is just tender. Stir in coconut milk and simmer for a further 5-10 minutes. Add shrimps and stir until heated through. Serve garnished with basil.
Thai Salmon Fish Cakes
1 x 418g pink salmon, drained, skin and bones removed
Handful of fresh parsley or coriander, finely chopped
1 red chilli, seeded and sliced
60g(1cup) fresh white breadcrumbs, not dried
15ml (1tbsp) fish sauce
1 extra large egg, lightly beaten
Salt and black pepper
Cake flour for dusting
Sunflower oil, for frying
Sweet chilli sauce, to serve
Combine salmon, parsley, fresh chilli, breadcrumbs and fish sauce in a bowl and work in the egg to make a batter. If too runny add extra breadcrumbs. Season and shape into balls with wet hands. Flatten into discs, coat gently in flour and refrigerate for 30 minutes. Heat about 3cm oil in a pan and fry the fish cakes until golden on both sides. Drain on paper towel and serve with sweet chilli dipping sauce.
Makes 12-18 depending on size.
Chicken and Cashew Nut Stir-fry
INGREDIENTS
500g chicken thigh fillets
2 cloves of garlic, crushed
2 Thai chillies, seeded and chopped
handful of fresh coriander, chopped
15ml (1tbsp) sesame oil
30ml (2tbsp) peanut oil
4 spring onions, finely sliced
15ml (1tbsp) rice wine vinegar
juice of 1 lime
15ml (1tbsp) sweet chilli sauce
handful of cashew nuts plus extra
handful of Thai basil leaves plus extra
Chop chicken into bite size pieces, add garlic, chopped chilli, coriander and sesame oil.
Heat peanut oil in a hot wok and saute spring onion until just tender.
Add chicken with seasonings and oil and cook over a high heat to seal in the juices.
Add vinegar, lime, sweet chilli sauce and nuts. Warm through. Add basil at the last minute.
Serve with steamed Jasmine rice and garnish with more nuts and basil
