Dinner Dash With Hillary Biller – Season 1 Episode 13 Recipes
BLOW THE BUDGET
CAPRESE STICKS
Makes 12
6 mini mozzarella balls
basil pesto
cocktail tomatoes
basil leaves
Cut the mozzarella balls in half and spread each piece with basil pesto without covering the cheese completely. Thread each half onto a wooden skewer. Add a basil leaf and cocktail tomato and serve.
SEARED SAMON
1 salmon or salmon trout fillet
juice of 1-2 lemons
125ml (1/2 cup) soy sauce
sugar for caramelising
mixed mini salad leaves to serve
pomegranate seeds to garnish
Lay the salmon out on a baking tray. Combine the lemon juice and soy sauce and pour over the fish. Leave to marinate in the fridge for 2 hours turning after an hour.
Sprinkle both sides of the salmon with a generous layer of sugar and using a blowtorch caramelise the sugar. Slice sashimi style and serve with a selection of mini green leaves, pomegranate seeds and a good grinding of black pepper
PARTY FILLET
1 medium fillet, cut into six thick steaks
olive oil
salt and pepper
45ml (3tbsp) butter
15-30ml (1-2 tbsp) readymade mustard
125g creamy blue cheese, crumbled
125ml (1/2 cup) cream
30ml (2tbsp) brandy
parsley or thyme to garnish
Brush each steak with olive oil and just before cooking season. Heat a generous splash of oil in a large frying pan and add the butter. Fry the steak
for about 3-5 minutes per side for medium rare. Set aside to rest and make the sauce. Add the mustard, crumbled cheese and cream to the pan and stir until the cheese has melted. Warm the brandy and add to the sauce and ignite. Once the flames have ceased serve the steak with sauce poured over. Garnish with parsley.
THREE GREENS SALAD
200g green beans, trimmed and blanched
200g sugar snap peas, trimmed and blanched
200g frozen peas, thawed
15ml (1tbsp) sesame seeds, toasted
Lemon Grass Dressing:
60g sugar
85ml (1/3 cup) water
30ml (2tbsp) rice vinegar
1 stalk of lemon grass, bruised
1 red chilli, seeded and sliced
In a mixing bowl combine the greens.
For the dressing place sugar, water and rice vinegar into a small pan and heat stirring to dissolve the sugar. Add the lemongrass and chilli and bring to the boil and cook for 3-4 minutes or until syrupy. Remove from the heat and discard the lemon grass. Pour the hot dressing over the greens and toss to mix. Served garnished with sesame seeds.
PINK CHAMPAGNE CAKE
330G (23/4 CUPS) flour
15ml (1tbsp) baking powder
5ml (1tsp) salt
180g butter
300g 1 1/2 cups) sugar
185ml (3/4 cup) sparkling wine
6 extra large egg whites
Coconut Filling:
60g butter
6 large marshmallows, chopped
15ml (1tbsp) white wine
250ml (1cup) desiccated coconut
Icing:
500g icing sugar, sifted
60ml (4tbsp) corn syrup or liquid glucose
60ml (1/4 cup) water
pinch of salt
7.5ml (11/2tsp) vanilla essence
a couple of drops of almond essence
2-3 drops red food colouring
approx. 20 marshmallows, pink and white
Sift the flour, baking powder and sat together in a bowl and set aside. Using an electric mixer cream the butter with 200g of the sugar until light and fluffy. Add the flour mixture and sparkling wine alternately mixing to a smooth batter. In a separate bowl beat the egg whites until stiff then gradually beat in the remaining sugar till you have a stiff meringue. Fold half the meringue into the batter mixing through gently then fold in the remaining meringue. Spray 2 x 20cm loose-bottomed cake pans with cooking spray and line the bases with bake paper. Divide the batter between the pans and bake in a preheated oven of 180 degrees C for 25-30 minutes. Allow to stand for 10 minutes before turning out onto a cooling rack.
For the filling combine the butter, marshmallows and wine in the top of a double boiler. Set over simmering water and stir until marshmallows have melted. Remove from the heat and stir in the coconut. Cool until thick enough to spread and use to sandwich the cakes together.
For the icing place the icing sugar, corn syrup and water in the top of a double boiler. Set over simmering water and stir until smooth. Add salt, vanilla and almond essence. Stir in food colouring – start with one drop. Spread the warm icing over the cake and decorate with the marshmallows.
