Dinner Dash With Hillary Biller – Season 1 Episode 11 Recipes
COOKING FOR TWO
BILTONG STEAKS WITH SWEET MUSTARD
30ml (2 tbsp) whole coriander seeds + 15ml (1 tbsp) black peppercorns + 20ml (4 tsp) brown sugar + 15ml (1tbsp) coarse salt + 2.5ml (½ tsp) chilli flakes (optional) + 2 sirloin steaks + olive oil + 15ml (1 tbsp) mustard powder + 30ml (2 tbsp) white vinegar + 180ml (¾ cup) condensed milk
For the biltong spice, lightly toast the coriander seeds and peppercorns in a dry frying pan until just fragrant, taking care not to burn them. Place in a pestle and mortar with the sugar, salt and chilli flakes, if using. Grind to a coarse powder. Rub the steaks with olive oil and sprinkle both sides with the biltong spice. Preheat a frying pan or griddle pan until smoking hot and cook the steak for 3-4 minutes per side for medium rare, or according to your preference. While steak is cooking, dissolve the mustard powder in the vinegar. Add to the condensed milk and whisk till thickened. Slice the steak and serve with mustard and salad on the side.
CORN PICKLE
2 small dried chillies
1 jalapeno chilli, sliced and seeded
1 red onion, finely sliced
1 red pepper, seeded and cubed
1 large ears of yellow corn, sliced from the cob
Handful fresh parsley, finely chopped
60ml (4tbsp) fresh lime juice
Generous grinding of black pepper
125ml (1/2 cup) white wine vinegar
10ml (2tsp) coarse salt
30ml (2tbsp) sugar
185ml (3/4 cup ) water
In a large glass jar combine the chillies, red onion, pepper, corn, parsley, lime juice and black pepper. In a small pan bring the vinegar, coarse salt, sugar and water to the boil. Remove from the heat and pour over the corn in the jar. Seal and cool and store in the fridge.
Makes 1 large jar.
PASTRAMI CHEESE PIE
1 roll readymade puff pastry, thawed
65ml (1/4 cup) chutney
15ml (1tbsp) creamed horseradish
4-6 slices of pastrami cold meat
125ml (1/2 cup) cheddar cheese, grated
1 egg beaten, for brushing
Preheat the oven to 200 degrees C. Roll out the pastry and spread one half with half the chutney and horseradish, leaving a 1cm border all round. Layer the pastrami on top, overlapping the slices. Spread remaining chutney and
horseradish on pastrami and cheese. Wet edges of pastry and fold over pastry crimping the edges to seal. Pierce the pie with a fork. Brush with beaten egg and bake for 15-20 minutes and bake for 15-20 minutes or until golden brown.
QUICK CABBAGE SALAD with PUMPKIN SEED BRITTLE
1 x 300g packets ready-sliced coleslaw
2 sticks of celery, finely sliced
Handful of seedless raisins or sultanas
Handful of parsley, chopped
Dressing:
125ml (1/2 cup) readymade honey mustard sauce
125ml (1/2 cup_) plain yoghurt
Juice of 1 small lemon
Salt and pepper to taste
Brittle:
a handful of pumpkin seeds
125ml (1/2 cup) sugar
Combine the coleslaw, celery, raisins and parsley in a large mixing bowl. For the dressing combine all the ingredients and taste for seasoning.
To make the brittle brown the pumpkin seeds in a non stick pan. Pour over the sugar and without stirring allow it to caramelise. Prepare a baking tray by lining with bake paper and pour over pumpkin seed mixture.
Allow to cool and break into pieces. Scatter over the salad and serve.
NO BAKE NO CHEESE CHILLED BLUEBERRY CHEESECAKE
1 packet digestive biscuits
80g butter, melted
500ml (2cups) fresh cream
1 x 385g can condensed milk
250ml (1cup) fresh lemon juice
Finely grated rind of 1 lemon
125g blueberries
50g caster sugar
Crush the biscuits in food processor and blend with butter. Press into loose 20cm cake pan or pie plate sprayed with cooking spray. Beat the cream until it starts to thicken then stir in condensed milk. Add lemon juice and blend till mixture thickens. Pour over biscuits and chill for at least 2 hours. The cake freezes well and delicious served frozen. Rinse blueberries and place in a pot with with caster sugar and cook over gentle heat until berries are softened and release their juice. Cool completely. Spoon berry mixture over cheesecake just before serving
