Summer Sizzle With Hilary Biller – Season 1 Episode 3 Recipes
HOT CHICKS
OYSTER SAUCE CHICKEN WINGS WITH STAR ANISE
Versatile and quick, chicken wings make an excellent snack before the main course or star attraction. For a sweeter version, replace the oyster sauce with sweet chilli sauce.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
serves 6–8
INGREDIENTS
1 kg chicken wings
MARINADE
85 ml (1⁄3 cup) runny honey
100 ml oyster sauce
2 cloves garlic, crushed
5 ml (1 tsp) dried red chilli flakes
4 star anise
salt and freshly ground black pepper
Combine all the marinade ingredients in a mixing bowl. Place the chicken wings in a large glass dish and pour over the marinade. Leave for at least 1 hour or overnight in the refrigerator.
Remove the wings from the marinade and cook over a hot fire for 8–10 minutes per side, turning frequently to prevent the wings from burning.
Serve as a starter with lots of paper serviettes and a bowl for the bones.
CHICKEN FLATTIE WITH CREAM CHEESE STUFFING
Apart from the excellent flavour the cheese offers, it keeps the chicken breast really moist. Ring the changes by using different flavours of cream cheese. I like to use the 100 g logs of goat’s milk cream cheese flavoured with pepper, herbs or a Cajun mix and find one log is just enough for one chicken.
GAS BRAAI
KETTLE BRAAI INDIRECT AND DIRECT
serves 6
INGREDIENTS
1 large fresh chicken, spatchcocked
1 x 100 g log cream cheese
6 marinated sun-dried tomatoes, drained and quartered olive oil
salt and freshly ground black pepper
If you need to spatchcock the chicken yourself, place it on a board, breast side down.
Using a sharp knife or kitchen scissors, cut along one side of the backbone. Turn the chicken and cut along the other side of the backbone.
Remove the backbone and place the chicken breast side up. Using the palm of your hand, press down firmly on the breast to flatten the chicken.
Using your fingers, very gently separate the skin from the breast without breaking the skin.
Slice the cream cheese and gently slide it under the skin of the chicken, alternating with the sun-dried tomatoes.
Brush the chicken with oil and season generously before cooking it, breast side up,
on a hot fire for 30 minutes. Turn over the chicken very carefully and cook for a further
20–30 minutes until crisp and golden brown.
WARM LENTIL, CHERRY TOMATO AND HALOUMI SALAD
serves 2-4
INGREDIENTS
150g brown or green lentils
1 red onion, finely sliced
1 clove garlic, crushed
30ml (2 tbsp) olive oil
Juice of 1 lemon
5ml (1 tsp) sugar
Salt and freshly ground black pepper, to taste
200g haloumi cheese, cut into strips
200g (1 punnet) cherry tomatoes, halved
Small bunch fresh coriander, finely chopped
Rinse the lentils, drain and cook in plenty of salted boiling water until just tender, about 30 minutes. Drain and set aside.
Combine the onion, garlic, olive oil, lemon juice and sugar and season. Mix well and pour over the warm lentils.
Fry the haloumi in a non-stick pan till just browning on the edges. Combine the lentils, tomatoes, haloumi and coriander and serve.
GINGERNUT LOG
serves 6
INGREDIENTS
15ml (1tbsp) instant coffee granules dissolved in 125ml (1/2 cup) boiling water
60ml (4tbsp) coffee liqueur
1 x 200g packet of Gingernut biscuits
375ml (1/2 cups) cream, whipped
50g dark chocolate
a few nuggets of glace ginger, finely chopped
Leave the coffee mixture to cool then stir in the liqueur. Quickly dip the biscuits, one at a time, into the coffee liqueur mixture. Don’t leave them too long because they become soggy. Smear one side of each biscuit with whipped cream. On a serving plate position the first cream smeared biscuit upright at one end and repeat with the remaining biscuits so they are stacked in a log shape. Spread the remaining cream over the log covering the biscuits. Melt the chocolate and drizzzle over the log and sprinkle over the chopped ginger. Chill to set before serving.
FRUITY ICED TEA
Makes about 2.5 litres
INGREDIENTS
3 fresh peaches, peeled, pitted and chopped (or plums or grapes)
Juice of 1 lemon
375ml (1½ cups) peach juice (or cranberry or grape juice if using other fruit)
85ml ( ⅓cup) sugar
5cm fresh ginger, peeled and finely grated
Handful fresh mint, chopped
1 lemon, finely sliced
6 cups cold tea of your choice
Ice cubes
Method:
Toss the fruit in lemon juice. Add the fruit juice, sugar and ginger and pour into a large jug. Add the mint, lemon and cold tea. Add ice and serve.
