Summer Sizzle With Hilary Biller – Season 1 Episode 4 Recipes
GREEK CELEBRATION
LAMB KEBABS WITH FETA
Lamb mince is versatile and deliciously moist because of the fat content of the meat. It marries well with a blend of Middle Eastern spices.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
serves 4
INGREDIENTS
500 g lamb mince
3 cloves garlic, crushed generous pinch cardamom
5 ml (1 tsp) ground cumin
2.5 cm piece root ginger, peeled and grated
7.5 ml (11⁄2 tsp) chilli paste
small bunch fresh coriander, finely chopped
12 wooden kebab sticks, soaked in water for 30 minutes
4 rounds feta cheese olive oil
freshly ground black pepper
Combine the lamb in a bowl with the garlic, spices, ginger, chilli paste and coriander.
Using wet hands, shape the meat into 12 balls. Thread onto the kebab sticks, allowing three per stick. Spray the braai grid with non-stick cooking spray and cook the kebabs over the fire for 10–15 minutes in total, turning once.
Just before the kebabs are cooked, brush the feta rounds with olive oil and sprinkle with black pepper. Heat over the flames for about 2 minutes per side, or just until softening. Serve with the kebabs, together with a salad of lettuce, cucumber and tomatoes.
HUMOUS
INGREDIENTS
2 tins chickpeas drained, rinsed and peeled
2 Tbsp tahini paste
2 cloves garlic
Juice of 1 lemon
Olive oil
Salt and pepper
Ice blocks
Slowly spoon chickpeas into a blender until finely pureed. Add tahini, garlic and lemon juice. Add a drizzle of olive oil to thin the paste slightly. While the blender is still running, add a few blocks of ice. This will pulverise the mixture and add a wonderful creaminess. Season to taste with salt and pepper and blend one last time.
TZATZIKI
INGREDIENTS
1 cucumber, grated
1 cup thick, Greek yoghurt
2 Tbsp salt
2 cloves garlic
Salt and pepper to taste
Sprinkle salt over the grated cucumber in a colander. Set aside for 30 minutes so the salt draws the excess moisture out of the cucumber. Rinse thoroughly under running water.
Place a clean, dry dishcloth over a bowl and transfer the cucumber onto the cloth. Using the cloth, wring out as much moisture as possible from the cucumber.
Combine the cucumber, yoghurt, crushed garlic, salt and pepper and mix thoroughly.
CARROT AND ORANGE SALAD WITH OLIVES
Bright orange in colour this is an unusual combination that really works. The sweetness of the carrot and orange is offset by the saltiness of the olives.
serves 6–8
INGREDIENTS
500 g carrots, washed
6 oranges, peeled and sliced horizontally
250 ml (1 cup) mixed olives
DRESSING
75 ml (5 Tbsp) olive oil
25 ml (5 tsp) white wine vinegar
salt and freshly ground black pepper
5 ml (1 tsp) sugar
5 ml (1 tsp) paprika
15 ml (1 Tbsp) curry paste
1 clove garlic, crushed
pinch chilli powder, or more to taste
1 bay leaf
juice and zest of 1 large orange
Start off with the dressing by combining all the ingredients in a glass screwtop jar. Shake well to mix.
Peel the carrots and, using a vegetable peeler, slice down the carrot to create ribbons. Combine
the carrot ribbons and orange slices on a large serving platter (it looks good on white) and top with the olives. Shake the dressing well and pour over the salad. Leave to stand for at least 30 minutes before serving to absorb the flavours.
HONEY CHEESE BAKE
Almost like a cheesecake, but without the base or the fuss when it comes to making it.
serves 6–8
INGREDIENTS
2 extra-large eggs
60 ml (4 Tbsp) sugar
30 ml (2 Tbsp) cake flour
100 ml runny honey, plus extra for drizzling
15 ml (1 Tbsp) lemon juice
15 ml (1 Tbsp) brandy
500 g ricotta cheese or full-cream cream cheese
5 ml (1 tsp) ground cinnamon mixed with 15 ml (1 Tbsp) sugar, or icing sugar
Preheat the oven to 180 °C.
Using an electric mixer, beat the eggs and sugar together. Beat in the flour and add the honey, lemon juice and brandy. Fold in the cheese and whisk until thick and creamy.
Pour the mixture into a 1-litre glass baking dish or baking tin and bake for 30 minutes. Remove from the oven and cool slightly before drizzling over a little runny honey and sprinkling with cinnamon sugar, or dusting with icing sugar. Serve warm or cold with a selection of fresh fruit or berries.
