Dinner Dash With Hillary Biller – Season 1 Episode 7 Recipes
A TASTE OF AMERICA
CORN DOGS WITH TANGY SAUCE
Serves 6
SAUCE:
125ml (½ cup) tomato sauce
30ml (2 tbsp) wholegrain mustard
30ml (2 tbsp) finely chopped gherkins
CORN DOGS:
12 viennas or frankfurters, halved (optional)
120g (1 cup) polenta or mielie meal
70g (½ cup) self-raising flour, sifted
15-30ml (1-2 tbsp) sugar
50g (½ cup) grated cheddar cheese
125ml ( cup) milk
2 extra-large eggs, lightly beaten
60g butter, melted
Oil, for deep-frying
Combine all the sauce ingredients and set aside. Push a wooden skewer into each sausage. Combine the polenta, flour, sugar and cheese in a bowl, making a well in the centre. In a jug, mix together the milk, eggs and butter and pour into the centre of the dry ingredients, stirring until you have a smooth batter. Dip the sausages in the batter to coat and
deep-fry in hot oil for 2 minutes or until brown. Drain on paper towel and serve with the sauce.
COFFEE RUB BURGERS
COFFEE RUB:
15ml (1 tbsp) finely ground coffee
10ml (2 tsp) brown sugar
2.5ml (½ tsp) ground coriander
2.5ml (½ tsp) dried oregano
2.5ml (½ tsp) salt
10ml (2 tsp) coarsely ground black pepper
BURGERS
2 thick slices white bread, crusts removed
125ml (½ cup) milk
1kg beef mince
1 onion, finely grated
salt and freshly ground black pepper
10ml (2 tsp) Worcestershire sauce
To serve: 6-8 hamburger rolls + lettuce leaves + 2 tomatoes, sliced + 1 onion, sliced + barbecue sauce
Combine all the ingredients for the coffee rub mix well and set aside. For the burgers soak the bread in the milk for 10 minutes. Squeeze out excess liquid and add the bread to the mince with the onion, seasoning and Worcestershire sauce. Mix well and shape into 6-8 large burger patties. Coat each burger patty in coffee rub and preheat the oven grill.
Grill the burgers for 5-7 minutes on each side. Serve on hamburger rolls, garnished with lettuce, tomato, onion and barbecue sauce. Makes 6-8
SPEEDY CHILLI CON CARNE SOUP WITH CHOCOLATE AND NACHOS
Serves 4
INGREDIENTS:
15ml (1 tbsp) oil
1 onion, chopped
2 cloves garlic, crushed
250g lean beef mince
1 x 400g can red kidney beans, rinsed and drained
1 x 400g can Mexican-style tomatoes
750ml (3 cups) beef stock
2.5ml (½ tsp) dried chilli flakes
Salt and black pepper
3-5 squares dark chocolate, chopped
12 store-bought corn chips (nachos)
100g cheddar cheese, grated
Fresh coriander, to serve
Heat the oil in a large pot and fry the onion and garlic until softened. Add the mince and fry until brown. Stir in the beans, tomatoes, stock and chilli. Cook over a gentle heat for 30-40 minutes. Season and stir in the chocolate. Place the corn chips on a plate, top with the cheddar and
microwave on high for 1 minute. Serve the soup topped with cheesy nachos and garnished with coriander.
WACKY ONE PAN CHOCOLATE CAKE
INGREDIENTS:
180g (1 cups) cake flour
150g (¾ cup) caster sugar
60ml (¼ cup) cocoa powder, sifted
3ml (¾ tsp) bicarbonate of soda
Pinch of salt
75ml (5 tbsp) sunflower oil
15ml (1 tbsp) white vinegar
5ml (1 tsp) vanilla essence
250ml (1 cup) water
Fresh berries in season, to serve
Icing sugar, for dusting
Whipped cream, to serve
Preheat the oven to 180ºC. Spray a 20cm cake pan with non-stick cooking spray. Place flour, sugar, cocoa, bicarb and salt in this pan and mix. Using a wooden spoon, make one large indentation in the mixture and two smaller ones. Pour the oil into the large hole and the vinegar and vanilla separately into the smaller holes. Gradually add the water, mixing until just a few streaks of flour remain. Don’t overmix. Bake in the oven for 25-30 minutes. Cool in the pan before turning out onto a rack. Top with berries, dust with icing sugar and serve with cream
