Dinner Dash With Hillary Biller – Season 1 Episode 3 Recipes

LOCAL IS LEKKER

PERI PERI FLATTIE CHICKEN

MARINATE:

2 onions, roughly chopped

1 garlic clove, crushed

250ml (1 cup) vegetable oil

Handful bird’s eye chillies (or to taste)

125ml (½ cup) vinegar, plus more if needed

125ml (½ cup) lemon juice, plus more if needed

1 bunch fresh parsley

1 bunch fresh coriander

30ml (2 tbsp) salt

30ml (2 tbsp) paprika

30ml (2 tbsp) dried oreganum

60ml (¼ cup) Portuguese chicken spice

15ml (1 tbsp) brown sugar

15ml (1 tbsp) butter

15ml (1 tbsp) whisky

CHICKEN:

1 large flattie (spatchcocked)

15ml (1 tbsp) coarse salt

Juice of 1 lemon

30ml (2 tbsp) dried oreganum

1 bay leaf

Place the onions, garlic and half the oil in a food processor and blend. Start adding chillies according to taste. Add vinegar, lemon juice and oil as you go, but save some to add later. Once you’re happy with the chilli level, add the parsley and coriander and blend. Add more lemon juice and vinegar if necessary to thin the sauce, then add salt, paprika, oreganum and chicken spice. Blend in the sugar, butter and whisky, transfer to a glass bottle and store in the fridge. It will last a few weeks and is sufficient for a dozen chickens.

Slash the chicken skin, rub with salt and drizzle with lemon juice. Sprinkle with oreganum and place in a roasting dish with the bay leaf and squeezed lemon halves. Leave to marinate for 1 hour. Pour over about 125ml ( cup) of the peri peri sauce and roast breast-side up at 180ºC — or braai breast-side up — for about 45 minutes until chicken is cooked through and skin is crispy.

SWEET POTATOES WITH RHUBARB

INGREDIENTS:

sweet potatoes

rhubarb stalks

salt and pepper

water

Slice the sweet potatoes into rounds and cut rhubarb into chunks.

Place in an ovenproof dish and season with salt and pepper.

Add just enough water to cover the base of the dish and cover with foil.

Bake at 180 °C until potatoes are tender.

CHAKALAKA CHILLI BITES

INGREDIENTS:

1 X 400G can CHAKALAKA, well drained

250ml (1 cup) self raising flour

Oil for frying

TZATZIKI:

1 cucumber, grated

Salt

250ml (1cup) plain yoghurt

Mix the drained chakalaka and flour together and mix well. Preheat deep oil oil a heavy based pan. When oil is hot drop spoonfuls of mixture into the oil. Work quickly as they brown quickly.

Drain on paper towel.

For the Tzatziki sprinkle the cucumber with salt and layer in a colander on the sink. Leave to stand for 20 minutes, rinse well and drain.

Place in a clean cloth and squeeze out all the moisture then stir into the yoghurt. Serve with the chilli bites.

BILTONG AND NAARTJIE SALAD

INGREDIENTS

4-6 naartjies, peeled and sliced horizontally

2 bulbs fennel, thinly sliced

3 sticks celery, thinly sliced

1 bunch spring onions, finely sliced

85ml (1/3 cup) olive oil

Salt and ground black pepper

A handful of sliced biltong

Arrange the naartjie slices in a serving platter. Combine the fennel, celery, spring onions and olive oil and mix well and scatter over the naartjie slices. Season generously with salt and pepper. Drixxle over a little extra oil and garnish with slices of biltong

HILARY’S SEEDY RUSKS

INGREDIENTS:

480g (4 cups) cake flour

10ml (2tsp) baking powder

Pinch of salt

200g bran flakes

60g plump raisins

60g dried cranberries

60g sultanas

100g pecan nuts, chopped

60ml ( cup) mixed seeds (sunflower, sesame, linseed and pumpkin)

200g (1 cup) sticky brown sugar

250ml (1 cup) buttermilk

1 extra-large egg

250g butter, melted

5ml (1 tsp) vanilla extract

Preheat the oven to 180°C and spray a large baking tray with non-stick cooking spray. In a large mixing bowl, combine the flour, baking powder, salt, bran flakes, fruit, nuts, seeds and sugar. Lightly mix the buttermilk, egg, butter and vanilla extract together. Add to the dry ingredients and mix to bring the dough together. If it’s too dry, add a little water or extra buttermilk. Press into baking tray and bake for 50-60 minutes until golden brown. Cool in the tray, then turn out onto a board and cut into rusks. Reduce the oven temperature to 100°C, spread rusks out on a baking tray and dry in the oven for 4 hours, turning a few times. Cool before storing in an airtight container.