Summer Sizzle With Hillary Biller – Season 1 Episode 13 Recipes
Crowd Pleasers
CHEESE MELT
A convivial dish where guests can dip into a communal dish of deliciously soft, stringy, flavoured cheese. A great conversation piece.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
serves 6 as a starter
INGREDIENTS
500 g quality mozzarella cheese
60 ml (4 Tbsp) olive oil
6 cloves garlic, crushed
15 ml (1 Tbsp) fresh herbs such as oregano, thyme and rosemary, finely chopped salt and freshly ground black pepper
Using a wooden or metal skewer, pierce the cheese all over. Place in a square foil container and add the olive oil, garlic, herbs and seasoning. Cover and leave to marinate for at least 2–3 hours.
Remove the covering and place the foil container on the fire – the heat should not be too intense
– and cook until the cheese softens completely and is all gooey. This will take 10–15 minutes, depending on the heat. Serve immediately with bread or savoury biscuits. If the cheese hardens before it is eaten, return to the fire and reheat gently.
Note: Ring the changes by leaving out the herbs and pouring over 125 ml (1⁄2 cup) sweet chilli sauce. Prepare in the same way as above.
BAND AID CHICKEN BURGERS
Chicken mince is extremely versatile and can be made into many different things, with chicken burgers topping the list. The fattiness of the streaky bacon gives the burger excellent flavour.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
makes 4–6, depending on size of burger
INGREDIENTS
500 g chicken mince
250 ml (1 cup) fresh white breadcrumbs
3 spring onions, finely chopped
1 red chilli, seeded and finely sliced small handful parsley, finely chopped
30 ml (2 Tbsp) olive oil
salt and freshly ground black pepper
8–12 rashers rindless streaky bacon
In a large bowl, combine the chicken mince, breadcrumbs, spring onions, chilli, parsley and oil.
Season generously.
Using wet hands, shape the mixture into 4–6 patties. Wrap a piece of bacon around each burger, then wrap another piece around the other way to form a cross of bacon. Secure with a toothpick.
Spray the braai grid generously with non-stick cooking spray. Cook on a medium fire for about
8 minutes per side. If the burgers stick to the grid, they are not ready to be turned.
Serve on their own or with a roll, lettuce, tomato slices and some sliced pickled cucumbers.
ROSEMARY SPICED CHICKEN
Having endorsed one of South Africa’s largest herb and spice companies, local chef Reuben Riffel has danced across our television screens sharing some quick and wonderful recipes. This is one which I’ve modified for the braai.
serves 6
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
INGREDIENTS
6 chicken breasts on the bone, skin on juice of 1 lemon
85 ml (1⁄3 cup) olive oil, plus extra for brushing
Robertsons chicken spice
20 ml (4 tsp) dried rosemary
salt and freshly ground black pepper
Using your fingers, gently lift the skin from the breasts without tearing it or removing it completely.
Combine the lemon juice and olive oil and spread generously between the skin and the breast meat. Set aside for 15 minutes.
Just before cooking, sprinkle the top of the breast generously with chicken spice and a sprinkling of dried rosemary. Pull the skin back over the breast, securing if needed with a toothpick.
Brush the skin with extra olive oil and season with salt and pepper. Cook over the fire, breast side up, for 8–10 minutes. Turn over carefully without breaking the skin and cook for a further 6 minutes. Don’t overcook as the breasts can dry out easily.
DUKKAH-DIPPED WATERMELON AND PRAWN SALAD
serves 2-4
INGREDIENTS
¼ small watermelon, peeled and cubed
75g ready-made dukkah spice mix
1 red onion, finely chopped
1 clove garlic, crushed
1 fresh chilli, seeded and chopped
30ml (2 tbsp) rice wine vinegar
30ml (2 tbsp) olive oil
5ml (1 tsp) caster sugar
Salt and black pepper, to taste
250g cleaned, peeled and cooked prawns
1 packet mixed baby salad leaves (or a mixture of rocket and baby spinach)
1 small bunch fresh coriander, chopped
Remove as many seeds as possible from the watermelon. Dip each cube into the dukkah to coat well and refrigerate. Combine the onion, garlic, chilli, vinegar, oil, caster sugar and seasoning and mix well. Pour over the prawns and set aside for 15 minutes to marinate.
Spread the salad leaves on a serving platter, add the prawns with the dressing and toss to combine. Top with the watermelon cubes and coriander and serve immediately.
ICED BERRIES WITH SPICY WHITE CHOCOLATE SAUCE
A good, summery South African dessert. The iciness of the berries is offset by the creamy hot chocolate sauce.
serves 6–8
INGREDIENTS
750 g fresh mixed berries such as blackberries, raspberries and strawberries (you could use a bag of mixed frozen berries)
1 vanilla pod
3 cardamom pods
1 small red chilli, seeded and sliced (optional)
250 ml (1 cup) fresh cream
200 g white chocolate, broken into pieces
Wash the berries and hull the fresh strawberries if using. If the strawberries are large, halve or quarter them. Combine the berries in a plastic bag and freeze for 15–30 minutes. They should be just beginning to freeze but not frozen solid. If you’re using frozen berries, let them thaw slightly so that they are not rock solid but still a little icy.
While the fruit is in the freezer make the sauce. Split the vanilla pod lengthways, and scrape out the seeds. Crush the cardamom pods. Combine both with the chilli and cream in a
small saucepan. Bring to a gentle simmer, then remove from the heat and allow to stand for 15 minutes for the flavours to infuse.
Strain the cream. Combine the cream and chocolate in a glass bowl and heat in the microwave on medium for 2–3 minutes, stirring after each minute. Remove and stir until the chocolate has melted completely. Serve the hot chocolate sauce spooned over the ice-cold berries.
