Dinner Dash With Hillary Biller – Season 1 Episode 8 Recipes
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
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
INGREDIENTS
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
INGREDIENTS:
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 bake 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.
