Dinner Dash With Hillary Biller – Season 1 Episode 5 Recipes

SLIM PICKINGS

LOW FAT TANDOORI CHICKEN

1 large onion, finely chopped

Juice of 1 large lemon

10ml (2 tsp) paprika

8 chicken thighs on the bone

Oil

250ml (1 cup) fat free plain yoghurt

a drop or two of red food colouring

3cm fresh root ginger, peeled and finely grated

2-3 cloves garlic, finely chopped

7.5ml (1½ tsp) garam masala

2.5ml (½ tsp) ground cumin

2.5ml (½ tsp) chilli powder

pinch of ground turmeric

Toss the onion with the lemon juice and paprika until well combined. Using a sharp knife, cut about 3 slashes into each chicken thigh. Rub the onion mixture well into the chicken and set aside for 15 minutes. Combine all the remaining ingredients and mix well. Pour over the chicken and leave for at least 1 hour. Preheat the oven grill. Remove chicken from marinade and cook for 10 -12 minutes on each side. Serve with a green salad.

MASALA CRUSTED FISH WITH SALSA

30ml (2 tbsp) curry paste

30g ( cup) fresh breadcrumbs

60ml (¼ cup) rolled oats

30ml (2 tbsp) finely chopped fresh parsley

45ml (3 tbsp) sunflower oil

zest and juice of 2 lemons

salt and pepper

4 fillets fresh, firm white FISH (eg hake)

Salsa:

2 exotic tomatoes, finely chopped

4 spring onions, finely sliced

1 red onion, finely chopped

1 fresh red chilli, seeded and finely chopped

To make the masala crust, combine the curry paste, breadcrumbs, rolled oats, parsley and sunflower oil with the zest and juice of 1 lemon. Season to taste and mix well. Place the fish fillets on a greased baking tray and spread the paste on top of them. Bake in a preheated oven at 180ºC for 15-20 minutes. While the fish is baking, make a salsa by combining the tomato, spring onions, red onion and chilli with the zest and juice of the remaining lemon. Season to taste and mix well. Serve the fish hot, with salsa on the side. Serves 4

THAI CARROT SALAD

Dressing:

60ml (4tbsp) fish sauce

85ml (1/3 cup) brown sugar

125ml 91/2 cup) lemon juice

2 cloves of garlic, chopped

Salad:

4 large carrots, grated or sliced with vegetable peeler or ½ cabbage, grated

2-3 birds eye chillies, bruised

60ml (4tbsp) unsalted peanuts

30ml (2tbsp) ground dried shrimp

Coriander to garnish

For the dressing combine all the ingredients in a jug. Mix well and set aside. For the salad toss the carrots in the dressing adding the chillis. Add half the peanuts and half the ground shrimps and toss. Serve garnished with peanuts and remaining shrimps. Top with coriander and serve.

TROPICAL FRUIT STICKS WITH LEMON GRASS SYRUP

Makes 6

Lemon grass Syrup:

200g (1 cup) sugar

375ml (1½ cups) water

3 sticks lemon grass, white part only, cut into 2cm pieces

4cm fresh root ginger, peeled and sliced

1 vanilla pod, split lengthways

Juice and finely grated rind of 1 lemon

Fruit:

3 large mangoes

1 large wedge watermelon

1 large pineapple, peeled

6 cactus pears, peeled and halved

Lemon juice

Method:

For the syrup combine the sugar and water in a saucepan over medium heat. Stir until the sugar dissolves, then add the remaining ingredients and bring to the boil. Allow the syrup to cool, then place in the freezer until ice cold but not frozen.

Slice off the cheeks of the mangoes and peel. Cut the watermelon into 12 chunks, removing the pips. Cut the pineapple into 6 wedges. Thread each piece of mango onto a wooden kebab stick, followed by a piece of watermelon, then a piece of pineapple, then another piece of watermelon, then half a cactus pear. End with the other cactus pear half.

Strain the cold syrup and discard the lemon grass, ginger and vanilla pod. Serve each fruit stick with a small pot of ice cold syrup.

CHEESE IT

CHEDDAR MELT WITH APPLE ROSTI

serves 4

Apple rösti:

3 large potatoes, peeled and coarsely grated

1 large Granny Smith apple, peeled and grated

15ml (1 tbsp) lemon juice

60ml (¼ cup) cake flour

5ml (1tsp) baking powder

1 large egg

Salt and pepper, to taste

Oil, for frying

Cheddar Melt:

200ml cider

400g mature cheddar, grated

15ml (1 tbsp) cake flour

45ml (3 tbsp) Calvados or brandy

Freshly ground black pepper, to taste

Method:

For the rösti, combine the potato, apple and lemon juice in a sieve and squeeze out excess moisture. Add the flour, baking powder and egg. Season and mix well. Heat enough oil in a large pan to shallow-fry the rösti. Drop spoonfuls of the mixture into the oil, flattening lightly, and fry until golden brown, turning once. Drain on paper towel.

For the melt , bring the cider to the boil in a heavy-based pot. Reduce heat. Toss the cheddar and flour together with a fork and gradually add to the pot, stirring constantly to allow the cheese to melt into the cider. When it is creamy and smooth,

add the Calvados or brandy and pepper. Break the rösti into pieces and dip into the cheddar melt.

RICOTTA TARTLETS WITH PICKLED PEPPERS

Pickled peppers: 3 large peppers (red, green and yellow) + 250ml (1 cup) white vinegar + 250ml (1 cup) water + 2 cloves garlic + 5ml (1 tsp) lightly crushed black peppercorns + 15ml (1 tbsp) coarse salt + 50g (¼ cup) sugar + 5ml (1 tsp) coriander seeds Tartlets: 40g (⅓ cup) dried breadcrumbs + 500g ricotta cheese + 125ml (½ cup) grated parmesan cheese + 2 extra-large eggs, lightly beaten + 1 clove garlic, crushed + rocket to serve

For the pickled peppers, core and seed the peppers and cut them into large chunks rather than slices. Pour boiling water over them and set aside. In a pot, combine the vinegar, water, garlic, peppercorns, salt, sugar and coriander seeds and bring to the boil. Drain the peppers, add to the vinegar mixture and boil for about 10 minutes. The peppers must retain their crispness. Set aside to cool.

For the tartlets, spray four loose-bottomed tart pans with cooking spray and dust with some of the breadcrumbs to coat. Combine the remaining breadcrumbs with the ricotta, parmesan, eggs and garlic and mix well. Spoon into the pans and bake at 180°C for 20 minutes until just turning golden brown. Serve the tartlets warm, topped with the pickled peppers, a drizzle of the pickling liquid and extra shavings of parmesan, with rocket. Serves 4.

SMOKED TROUT, APPLE AND CELERY SALAD

80ml ( ⅓ cup) mayonnaise + 80ml ( ⅓ cup) plain yoghurt + finely grated zest and juice of 1 small lemon + 5ml (1 tsp) sugar + salt and black pepper + 2 smoked trout fillets (or peppered smoked mackerel) + 3 celery sticks, sliced + 1 large Granny Smith apple , grated and tossed in a little lemon juice + 1 pillow pack of mixed rocket, baby spinach and watercress + olive oil and vinegar, for drizzling + 30ml (2 tbsp) pecan nuts, toasted and chopped, 85g gorgonzola cheese, cubed

Make a dressing by combining the mayonnaise, yoghurt, lemon zest and juice, sugar and seasoning. Mix well to blend. Lightly flake the fish and combine with the celery and apple, then toss gently with the dressing (the fish should not go mushy). Place the salad leaves on a serving platter, toss with a little olive oil and vinegar and top with the fish mixture. Sprinkle with the nuts and cheese and serve with seed bread. Serves 4

CHEESECAKE WITH DRUNKEN FIGS

100G fresh figs, halved

30ml (2tbsp) brandy

500g cream cheese

1 x 385g can condensed milk

5ml (1tsp) vanilla essence

85ml (1/3 cup) caster sugar

15ml (1tbsp) cornflour

60ml (4tbsp) lemon juice

Dash of nutmeg

Toss figs in bowl with brandy and leave to infuse for at least 15 minutes. Preheat oven to 170 degrees C. Line a 23cm springform pan with greaseproof paper.

Combine the cheese, condensed milk, vanilla essence, caster sugar, cornflour, lemon juice and nutmeg in a bow and mix. Sir in the figs and any extra liquid reserving a couple for decoration.

Pour mixture into tin and bake fo r30-40 minutes. The centre should still be wobbly. Remove and cool completely and decorate with reserved figs and serve.