Summer Sizzle With Hilary Biller – Season 1 Episode 2 Recipes
ASIAN FEAST
BBQ SHORT RIB, KOREAN STYLE
Short rib, a forequarter cut, is more affordable than most cuts traditionally prepared on the braai. A tough cut, it requires lengthy marinating to tenderize the meat and add good flavour.
gas braai
kettle braai direct wood or charcoal fire
serves 6
INGREDIENTS
1 kg short rib, cut into pieces between the bones
MARINADE
125 ml (1⁄2 cup) soy sauce
250 ml (1 cup) water
45 ml (3 Tbsp) white vinegar
85 ml (1⁄3 cup) brown sugar
30 ml (2 Tbsp) sesame oil
1 red chilli, seeded and finely sliced
4 cloves garlic, finely chopped
1 onion, finely sliced
Combine the soy sauce, water, vinegar, brown sugar and sesame oil in a non-metallic dish.
Mix well before adding the chilli, garlic and onion.
Add the short rib pieces and cover in marinade. Cover the dish and leave to marinate in the refrigerator for 6–12 hours. This is an important step to tenderize the meat. Ensure you turn the meat a couple of times while marinating.
Remove the meat from the marinade and wipe with a paper towel. Cook over a hot fire for
5–8 minutes per side. Just before removing from the heat, brush with the marinade, and cook for a minute or two on both sides, until slightly sticky. Take care not to burn the meat.
ASIAN FISH STEAKS
This is best made with fresh salmon, which marries surprisingly well with the strong Asian flavours – without losing its own identity. This is one of my favourite braai dishes as it is quick, simple and very tasty. The beauty of the dish is that the sauce can be made beforehand – and the salmon cooks in minutes.
gas braai
kettle braai direct wood or charcoal fire
serves 6
INGREDIENTS
6 salmon or other firm fish steaks with skin on olive oil
salt and freshly ground black pepper
SAUCE
15 ml (1 Tbsp) olive oil
30 ml (2 Tbsp) red curry paste
1 x 400 g can coconut milk
30 ml (2 Tbsp) sugar
15 ml (1 Tbsp) fish sauce
2 fresh lemon leaves, finely sliced
Heat the oil in a small saucepan and fry the curry paste until fragrant. Add the coconut milk and bring to a gentle simmer. Add the sugar, fish sauce and lemon leaves. Bring to the boil and remove from the heat.
Prepare the fish by rubbing with olive oil and seasoning. Spray the braai grid with non-stick cooking spray and place the fish skin side down on the grid. Cook for 3–10 minutes per side, depending on the required doneness of the salmon. For rare cook 3–5 minutes per side, cook 7 minutes per side for medium with an underdone centre, and 10 minutes per side for well-cooked salmon. Reheat the sauce and serve spooned over the fish.
THAI GRAPEFRUIT AND PRAWN SALAD (USE POMELO IF AVAILABLE)
Serves 4
INGREDIENTS
3 grapefruit or 1 large pomelo
250g peeled and cooked prawns, deveined
1 red onion, finely sliced
A large handful of fresh basil
Mixed lettuce and rocket
¼cucumber, chopped
1 carrot, peeled and sliced
Dressing:
1 red chilli, seeded and finely sliced
30ml Thai fish sauce
10ml palm sugar, grated (or use brown sugar)
Juice from 1 large lime
A handful of coriander, chopped
30ml roasted peanuts, chopped (optional)
Peel and separate grapefruit into segments. Remove the membranes. In a large bowl combine grapefruit, prawns, onion, basil, mixed lettuce, rocket and cucumber. In a small bowl mix together the chilli, fish sauce, sugar, lime juice and coriander; toss with pomelo and prawn mixture. Top with peanuts if using and serve.
PINEAPPLE PORCUPINES
With a dash of heat and spice, fresh pineapple can be turned into a delicious dessert served with a scoop of vanilla ice cream. See photograph for an alternative serving suggestion.
gas braai
kettle braai direct wood or charcoal fire
serves 4
2 pineapples, peeled and halved lengthways
5 ml (1 tsp) cayenne pepper
15 ml (1 Tbsp) grated root ginger
125 ml (1⁄2 cup) soft brown sugar
4 vanilla pods
Combine the pepper and ginger and rub the rounded side of each pineapple with the mixture.
Place the pineapple halves flat side down on four individual sheets of foil big enough to cover the fruit. Sprinkle with the brown sugar. Break each vanilla pod into pieces and stud each pineapple half with the vanilla.
Without covering the pineapple completely, bring up the sides of the foil to cover each pineapple half. Place on the fire for 15–20 minutes, depending on the heat, until soft and fragrant. Open the package, baste the fruit with the juices in the foil and cook for a further 10 minutes. Serve warm with a scoop of vanilla ice cream or cream.
