Summer Sizzle With Hilary Biller – Season 1 Episode 7 Recipes
Festive Feast
DUCK BREASTS WITH GRIDDLED ORANGE SLICES
The combination of duck and orange is a culinary marriage made in heaven. Quick to cook, duck breasts are delicious and make a stylish meal with very little fuss.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
serves 4
INGREDIENTS
4 duck breasts
salt and freshly ground black pepper
2 oranges, unpeeled and ends cut off, cut into 6 thick round slices
Using a sharp knife, cut a crisscross pattern across the skin side of the duck breast without cutting through to the flesh. Season generously.
Cook the breasts over the fire, starting skin side down, for 4–5 minutes on each side if you like it rare and 6–8 minutes on each side if you like them more well done. In the last couple of minutes of cooking time, place the orange slices directly on the braai grid and cook on both sides, pressing down to leave the griddle marks on the fruit. Serve with the duck, along with boiled new potatoes and parsley or a French salad.
TURKEY ON THE BBQ
In my book, cooking the festive bird over the fire is far superior to the version done in the oven. There’s a delicious smokiness and succulence to the bird. And, of course, cooking outdoors is part of the charm of a South African lifestyle.
GAS BRAAI – ensure the turkey will fit with the lid closed, or spatchcock the bird
KETTLE BRAAI INDIRECT
serves 6–8
INGREDIENTS
MARINADE
5 naartjies (or use 4 oranges), halved
8 juniper berries, lightly crushed
small handful black peppercorns, lightly crushed
2 bay leaves
1 x 750 ml bottle white wine
250 ml (1 cup) white port
TURKEY
1 x 5–6 kg turkey, defrosted
125 g butter, softened slightly
8 juniper berries, lightly crushed
salt and freshly ground black pepper
12 whole cloves
Make the marinade by squeezing the juice from the naartjies and combine it with the rest of the marinade ingredients. Reserve the naartjie halves.
Place the turkey into an extra-large ziplock bag or extra-large plastic bag. Pour over the marinade and marinate in the refrigerator overnight. Turn from time to time.
The next day, remove the turkey from the marinade (reserve the marinade) and pat the skin dry with paper towel. Using your fingers, carefully lift the skin from the breast without breaking the skin and do the same from the neck side of the bird.
Combine the butter, juniper berries and seasoning. Spread on the breast meat under the skin and do the same from the neck side. Divide the cloves between the naartjie halves and pack the halves into the turkey cavity.
Place the turkey on a metal baking tray or in a foil container and place on the fire. For the kettle braai the turkey is ideal placed on the special roast holder with the foil drip tray underneath to
catch the juices. Cook for 21⁄2–3 hours, basting frequently with the marinade. Use the pan juices and leftover marinade to make the gravy. To keep the temperature constant in the kettle braai, replenish the coals at least once halfway through the cooking time. Leave the turkey to stand for 15 minutes for easy carving.
RED SALAD
Using the best of what nature can provide, this combination of red vegetables and fruit makes an interesting salad. If any of the ingredients are out of season replace with something else.
serves 4–6
INGREDIENTS
1 red oak leaf lettuce or radicchio, washed and dried
1 small head red cabbage, finely shredded
1 large red apple, cored and sliced, leaving the skin on juice of 1 lemon
seeds (arils) of 1 pomegranate or 1 punnet cherries
1 punnet raspberries, washed handful dried cranberries
handful pecan nuts, roughly chopped (optional)
DRESSING
85 ml (1⁄3 cup) cranberry juice
30 ml (2 Tbsp) white wine vinegar
5 ml (1 tsp) Dijon mustard
30 ml (2 Tbsp) runny honey
85 ml (1⁄3 cup) olive oil
1 large red onion, finely sliced
salt and freshly ground black pepper
Start off by making the dressing. Combine all the ingredients in a screwtop jar and shake well.
Set aside.
On a serving platter, combine the lettuce and cabbage. Toss the apple slices in lemon juice to prevent discolouration. Remove and add to the salad with the pomegranate seeds, raspberries and cranberries. Toss to mix.
Just before serving, pour over the dressing and mix through. Sprinkle the nuts over the top if using and serve immediately.
FROZEN BERRY YOGHURT LOAF
If berries are not in season, use frozen berries instead and thaw them before using.
serves 8
INGREDIENTS
250 ml (1 cup) mixed berries
65 ml (1⁄4 cup) caster sugar
1 x 385 g can condensed milk
500 ml (2 cups) plain Greek yoghurt extra berries and mint leaves for serving
Roughly chop half the berries and set aside. Process the remaining berries and the caster sugar in a food processor until smooth.
In a large mixing bowl, combine the condensed milk and fruit purée. Add the yoghurt and the chopped berries and mix through gently.
Spray a medium loaf pan with non-stick cooking spray and line with plastic wrap. Pour in the berry mixture, cover with plastic wrap and freeze, preferably overnight.
Remove from the freezer 20 minutes before serving and turn out onto a serving platter. Decorate with extra berries and mint leaves. Cut into 2–3 cm-thick slices or serve spooned into cones
