Summer Sizzle With Hilary Biller – Season 1 Episode 6 Recipes

Twist on Tradition

BOEREWORS KEBABS

South Africa’s favourite sausage makes excellent kebabs – and a welcome variation to the usual method of preparing boerewors.

GAS BRAAI

KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE

makes 12

INGREDIENTS

750 g best quality boerewors

12 wooden kebab sticks, soaked in water for

30 minutes

1 large red onion, cut into wedges

12 cherry tomatoes

1 red, green or yellow pepper, seeded and cut into chunks

olive oil

salt and freshly ground black pepper

Using a sharp knife, cut the boerewors into 3–4 cm lengths.

For each kebab thread a wedge of onion, a piece of boerewors, tomato, another piece of boerewors and a chunk of pepper.

Place on a baking tray and brush the kebabs with olive oil. Just before placing on the fire, season generously with salt and pepper.

Cook for 7–10 minutes per side.

STUFFED MUSHROOM CAPS WITH TWO FILLINGS

Big brown mushrooms are the perfect vessels for different fillings and these are two of my favourites that are quick to make and super tasty.

GAS BRAAI

KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE

makes 6

INGREDIENTS

6 large brown mushrooms olive oil

CHEESE AND CHUTNEY FILLING

500 ml (2 cups) grated mature Cheddar cheese

125 ml (1⁄2 cup) Mrs Ball’s chutney freshly ground black pepper

Snap the stalks off the mushrooms. Brush the mushrooms caps with olive oil on both sides.

Combine the cheese and chutney, adding sufficient chutney to make it fairly moist. Season with black pepper and spoon into the mushroom caps, ensuring the mushroom is well covered.

Place each mushroom on a piece of foil, bringing up the sides without sealing the parcel. Place over the fire and cook for 12–15 minutes until the mushrooms are soft and the cheese has melted. Serve with crusty bread.

COURGETTE AND FETA FILLING

3 courgettes (baby marrows), washed and trimmed

2 rounds creamy feta cheese, or use 1 x 100 g log cream cheese

2 cloves garlic, crushed

salt and freshly ground black pepper

Grate the courgettes and break up the feta cheese. Combine the two with the garlic and salt and pepper.

Brush the mushrooms with olive oil and divide the mixture between the mushroom caps. Place each mushroom on a piece of foil, folding up the edges without sealing the parcel completely. Place over the fire and cook for 15–20 minutes, or until the mushrooms are soft, the cheese has melted and the courgettes are cooked.

BAR ONE CUPS

Once the fire has burned down and your guests are feeling replete, it is the perfect time to wind up the occasion with a boozy, warming drink. This is best made individually in tin cups.

GAS BRAAI

KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE

serves 4

INGREDIENTS

4 mini Bar One® chocolates

500 ml (2 cups) fresh cream

500 ml (2 cups) milk brandy (optional)

20 ml (4 tsp) butter whipped cream (optional)

8 marshmallows (optional)

Break the mini chocolate bars into pieces and divide between four tin cups. Pour 125 ml (1⁄2 cup) cream and 125 ml (1⁄2 cup) milk into each cup. Add a shot of brandy and a teaspoonful of butter and stir to mix.

Place over the lowest heat point on the fire and leave there, stirring from time to time, until the chocolate has melted completely. For extra decadence add a spoonful of whipped cream and top off each drink with a couple of marshmallows.

ALMOND BUTTERMILK BISCOTTI

Makes about 30

INGREDIENTS

240g (2 cups) cake flour

5ml (1 tsp) baking powder

5ml (1 tsp) salt

210g (1 cup) caster sugar

125g butter, cubed

100g blanched almonds

2 extra-large eggs, lightly beaten

125ml (½ cup) buttermilk\

Preheat the oven to 180°C. Combine the flour, baking powder, salt and sugar in the bowl of a food processor. With the machine running, add the butter a block at a time and process until crumbly. Stir in the nuts. In a bowl, mix ¾ of the eggs with the buttermilk and add to the flour mixture, mixing until combined. Using well-floured hands, shape the dough into 2 equal-sized logs. Place on a baking tray lined with greaseproof paper. Brush the remaining egg over the logs and bake for about 30 minutes until golden brown. Reduce the oven temperature to 140°C. Cool for 10 minutes, then cut into 2cm slices and return to the baking tray for a further 15-20 minutes until nice and crunchy