Summer Sizzle With Hilary Biller – Season 1 Episode 1 Recipes
TEX MEX FIESTA
MEXICAN FAJITA
Serves 8–10
In Mexican cuisine, ‘fajitas’ is the term for meat marinated and cooked over a grill or fire and served with Mexican flatbreads known as tortillas. It refers to the thin strips of meat cut from a chunk of beef, and is an economical way to feed a crowd.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
INGREDIENTS
1 kg piece rump steak, cut 2–3 cm thick
MARINADE
juice of 2 limes or 1 lemon
60 ml (4 Tbsp) tequila
85 ml (1⁄3 cup) olive oil
4 cloves garlic, crushed
1 red chilli, seeded and finely sliced
4 spring onions, finely sliced
10 ml (2 tsp) ground cumin
salt and freshly ground black pepper small bunch coriander, finely chopped
In a non-metallic dish, combine all the ingredients for the marinade. Mix well. Add the meat and allow to marinate for an hour or two.
Remove the meat from the marinade and dry with a paper towel. Cook the steak over hot coals for 5–10 minutes per side, depending on the thickness and required doneness. Traditionally it would be served medium-rare.
Remove from the heat and use a sharp knife to slice the steak into strips, 1–2 cm wide. Serve with tortillas, a tomato salsa, charred peppers and guacamole.
GUACAMOLE
INGREDIENTS
2 large avocados
juice of 1 lemon
pinch of dried chilli flakes
5 spring onions roughly chopped
Dash of olive oil
Scoop the avocados into a blender along with the spring onions. Chilli and lemon juice. Add a dash of olive oil to loosen the mixture slightly, if needed.
SALSA
INGREDIENTS
1 large red onion
2 large tomatoes
juice of 1 lemon
salt and pepper to taste
Finely chop onion and tomatoes. Squeeze over the juice of a lemon and season with salt and pepper
MEXICAN – STYLE STREET CORN
Serves 8 as a side or 4 as a main
INGREDIENTS
8 mielies on the cob
125ml (½ cup) butter, melted
125ml (½ cup) mayonnaise
125ml (½ cup) feta cheese, grated
15ml (1 tbsp) chilli powder
2 limes, cut into wedges
Preheat the grill and grill the corn until lightly charred, turning to char on all sides. Roll the mielies in melted butter and spread with mayonnaise. Sprinkle with the feta and chilli powder and serve with lime wedges.
TRES LECHES CAKE
Serves 8
INGREDIENTS
5 extra-large eggs, separated
200g (1 cup) sugar
85ml (⅓ cup) milk
5ml (1 tsp) vanilla essence
120g (1 cup) cake flour
7.5ml (1½ tsp) baking powder
1 x 385g can condensed milk
1 x 400g can evaporated milk
500ml (2 cups) fresh cream
10 maraschino cherries
Beat the egg yolks with of the sugar until light and doubled in volume. Stir in the milk, vanilla, flour and baking powder. In a separate bowl, beat the egg whites until soft peaks form, then beat in the remaining sugar. Fold the egg-white mixture into the yolk mixture. Pour into a square or rectangular baking pan and bake in a preheated oven at 175ºC for 45-50 minutes. Allow to cool in the pan for 10 minutes before removing. Place on a deep serving plate and prick all over with a fork. Mix together the condensed milk, evaporated milk and half the cream and pour slowly over the cake so that it soaks in. Whip the remaining cream and spread over the cake. Garnish with cherries, slice and serve.
