Dinner Dash With Hillary Biller – Season 1 Episode 2 Recipes
JUST BEAT IT / SUNDAY NIGHT SUPPER
COURGETTE AND CARROT TART
Serves 4-6
INGREDIENTS:
30ml (2 tbsp) butter
1 large onion, finely chopped
2 cloves garlic, crushed
1 large carrot, finely grated
400g courgettes, finely grated
30ml (2 tbsp) cake flour
5ml (1 tsp) mustard powder
3 extra-large eggs
Pinch of ground nutmeg
30ml (2 tbsp) finely chopped fresh parsley
Salt and pepper, to taste
100g (1 cup) grated mature cheddar cheese
Melt the butter in a pan and fry the onion and garlic till just softening. Add the carrot and courgettes marrows and fry for 2-3 minutes. Combine the flour, mustard powder, eggs, nutmeg and parsley. Season and whisk until well combined. Fold the courgette mixture into the egg mixture and mix thoroughly. Fold in the cheese and pour into a 20cm round ovenproof dish sprayed with
cooking spray. Bake in a preheated oven at 180ºC for about 25 minutes or until set.
MUSHROOM CAP EGGS BENEDICT
Serves 4
INGREDIENTS:
4 large brown mushrooms, stalks trimmed
60ml (4tbsp) butter, melted and sizzling hot
1 clove of garlic, crushed
Hollandaise Sauce:
4 extra large egg yolks ( save the whites for pavlova roll)
200g butter, melted
15ml (1 tbsp) lemon juice
Salt and white pepper
4 slices of ham
4 really fresh extra large eggs
15ml (1tbsp) white vinegar
Parsley for serving
Preheat the oven to 180 degrees C. Combine the butter with garlic and seasoning. Divide between the mushrooms spreading the butter over the caps. Bake in the oven for about 30 minutes until softened and cooked through.
For the sauce place the egg yolks in a blender and process till blended. With the machine running slowly pour in the sizzling hot butter. Add lemon juice and seasoning and beat again. If not thickened place in a small pan over a very gentle heat and stir until the mixture coats the back of a spoon. Set aside.
Poach the eggs by bringing a large pan of water to the boil. Add the vinegar and with a spoon create a swirl in the pan of water. Crack each egg into a cup and gently pour into the water. Continue with the other eggs. Poach for 3-4 minutes for soft eggs and longer for harder yolks.
Remove eggs with a slotted spoon.
To serve place the mushroom on the plate. Top with a slice of ham, then a poached egg and lastly spoon over the Hollandaise sauce. Garnish with parsley and serve.
HOLE IN ONE EGGS
INGREDIENTS:
1 large onion, finely chopped
30ml (2tbsp) oil
250g button mushrooms, sliced
250ml (1 cup) Cheddar cheese, grated
4 extra large egg
45ml (3tbsp) cake flour
5ml (1tsp) mustard powder
500ml (2cups) milk
Salt and pepper
Snipped chives to garnish
Preheat oven to 180 degrees C. Fry onion in oil and add mushrooms and fry until all the moisture has evaporated. Using a slotted spoon spoon mixture into 12 muffin pans that have been well sprayed with cooking spray. Divide cheese among the cups and sprinkle over the mushrooms. In a mixing bowl combine the eggs, flour and mustard powder. Mix with a balloon whisk until smooth then ad the milk and seasoning. Pour over mushroom and cheese mixture.
Bake for 20-30 minutes until puffed up and golden brown. Allow to cool slightly in pans then loosen the edges with round bladed knife and serve garnished with chives. Makes 12
SOUFFLÉ OMELETTE
Serves 1
INGREDIENTS:
3 extra-large eggs, separated
Pinch of salt
30ml (2tbsp) sugar
15ml (1 tbsp) butter
Strawberry jam
Icing sugar
Beat the egg yolks lightly with salt. Beat the egg whites separately with an electric mixer until soft peaks form. Gently fold the egg whites into the egg yolks adding the sugar. Preheat the oven grill. Heat the butter in a 20cm non-stick frying pan, pour in the egg mixture and cook for 1-2 minutes until the bottom of the omelette is golden brown. Place the omelette pan under the grill until lightly browned on top. Spoon your chosen filling over one half of the omelette and fold over to close. Dust lightly with icing sugar and serve immediately.
