Dinner Dash With Hillary Biller – Season 1 Episode 9 Recipes
ITALIAN
ASPARAGUS AND TOMATO PIZZETTE
Pizza Base:
500g bread flour
15ml (1tbsp) salt
5ml (1tsp) sugar
1 sachet instant yeast
60ml (4tbsp) olive oil
About 250ML (1 cup) warm water
Topping:
12 fresh asparagus spears
60ml (4tbsp) readymade basil pesto ( or another preferred flavour)
200g mozzarella cheese, sliced
18 cherry tomatoes
Freshly grated Parmesan cheese
12 fresh basil leaves
For the base combine the flour, salt, sugar and yeast in a large mixing bowl. Combine the olive oil and water and use to bring the flour together. Knead gently then tip onto a lightly floured surface and knead for 5 minutes. Cover and set aside in a warm place till double in size. Knock back the bread dough and divide into 12 pieces about the size of a gold ball. Roll each ball into a circle on a lightly floured surface and place on a spray baking tray. Trim the asparagus, cut each spear in half and blanch in boiling water for 2 minutes. Drain and pat dry. Spread the pesto on the pizzette bases and top with mozzarella slices. Scatter over asparagus and tomatoes and sprinkle with
Parmesan cheese. Bake for 8-10 minutes until golden and bubbling. Serve sprinkled with extra Parmesan cheese and garnish with fresh basil.
Makes 6
ITALIAN CHICKEN SALTIMBOCCA
4 chicken breasts
Black pepper
8 fresh sage leaves
4 slices ham or prosciutto
75g butter
15ml (1 tbsp) olive oil
Cake flour, for dusting, seasoned with salt
Lemon wedges, to serve
Flatten the chicken breasts by beating between layers of greaseproof paper. Grind pepper over one side of each breast. Place a sage leaf on each breast and cover with a slice of prosciutto, folding it to fit the breast. Heat butter and oil in a heavy-based pan. Dip the breasts in the seasoned flour and fry on each side until golden. Serve with a wedge of lemon. Serves 4
PENNE ARRABIATA
Serves 4 – 6
60ml (¼ cup) olive oil + 2-5 red chillies, seeded and finely sliced + 2 cloves garlic, crushed + 60g pancetta, cut into strips (optional) + 2 x 400g cans chopped tomatoes + salt, to taste + 500g penne pasta + 125ml ( cup) fresh basil, torn + Parmesan shavings, to serve
Heat the oil in a large frying pan and fry the chilli and garlic for 1 minute. Add the pancetta, if using, and cook until just crisp. Add the tomatoes and salt and simmer for 30 minutes. Cook the penne in plenty of salted boiling water until al dente. Drain. Add the basil to the sauce and cook for 5 minutes. Toss the sauce through the pasta with the Parmesan and serve immediately.
OLIVE OIL BIRDSEED CAKE
240g (2 cups) cake flour
Pinch of salt
5ml (1 tsp) baking powder
5ml (1 tsp) bicarbonate of soda
15ml (1 tbsp) poppy seeds
15ml (1 tbsp) sesame seeds
1 extra-large egg, plus 1 extra-large egg yolk
200g (1 cup) sugar
125ml ( cup) pale, light olive oil
125ml ( cup) milk
60ml ( cup) orange juice
60ml ( cup) orange zest
Icing sugar, for dusting
Grease or spray a 20cm springform pan and line the base with greaseproof paper. Preheat the oven to 170°C. Sift the flour, salt, baking powder and
bicarb into a bowl. Add the poppy and sesame seeds. Whisk the egg, egg yolk and sugar till light and creamy, then beat in the oil, milk, orange juice and zest. Mix into dry ingredients and pour batter into pan. Bake for 30-40 minutes, cool in the pan for 10 minutes, then carefully turn out and dust with icing sugar. Serves 8-10.
