Summer Sizzle With Hilary Biller – Season 1 Episode 8 Recipes

Summer Holiday

SMOKED BEEF FILLET, CARPACCIO STYLE

Delicious served as a starter to a long and lazy braai. Serve with crusty bread and lots of freshly ground black pepper, and other tasty nibbles such as sun-dried tomatoes in olive oil, olives and gherkins.

KETTLE BRAAI INDIRECT

serves 10–12 as a starter

1 large beef fillet, trimmed of any sinew

45 ml (3 Tbsp) brown sugar

30 ml (2 Tbsp) soy sauce

2 cloves garlic, finely crushed

15 ml (1 Tbsp) olive oil

2 large handfuls smoker chips, soaked in water for

30 minutes before use

salt and freshly ground black pepper extra olive oil and balsamic vinegar

Rub the fillet with a combination of the sugar, soy sauce, garlic and olive oil. Leave to stand for

15 minutes.

Remove the smoker chips from the water and sprinkle over the fire. Season the fillet with salt and pepper and place on a grid over a drip tray over an indirect fire. Cook for 30 minutes, turning once.

Remove the meat and leave to cool, then wrap tightly in plastic wrap and freeze for 30–60 minutes until just firm. This allows the meat to be sliced very thinly more easily. use an electric meat slicer

or very sharp knife. Spread out the sliced meat on a large platter and drizzle with extra olive oil and balsamic vinegar. Serve.

RAISIN AND CHEESE BREAKFAST CAKE

serves 8-10

INGREDIENTS

80g sugar, plus 45ml (3 tbsp) extra for sprinkling

80ml (1/3 cup) butter, plus 30ml (2tbsp) extra for drizzling

1 extra-large egg

240g (2 cps) cake flour, plus 15ml extra for dusting

15ml (1tbsp) baking powder

2.5ml (1/2 tsp) salt

175ml (2/3 cup) milk

125ml (1/2 cup) raisins

250ml (1 cup) mature cheddar cheese, grated

5ml (1tbsp) cinnamon

Preheat the oven to 190 degrees. Cream together the sugar and butter, then beat in the egg. In a separate bowl, sift together the flour, baking powder and salt. Add the dry ingredients to the creamed ingredients together with the milk, and mix well. Dust the raisins and the cheese with the extra flour, then fold

into the batter. Spray a 20cm x 23cm square pan with non-stick cooking spray and pour the batter into the pan.

Combine the extra sugar with the cinnamon and sprinkle over the cake. Melt the extra butter and drizzle over the cake.

Bake for 25 – 30 minutes.

Serve warm or cold with extra butter and a heap of crispy bacon.

SALAMI WHEELS

makes about 20

INGEREDIENTS

1 x 400g roll ready-made puff pastry

1 small salami, thinly sliced

Garlic and herb seasoning

Preheat the oven to 180 degrees. Roll out the pastry and cut into circles a little bigger than the salami.

Place a slice of salami on each pastry round and season with garlic and herb seasoning.

Bake for 10 – 15 minutes until the wheels are puffed and golden.

Cool before packing into a sealed container.

POPCORN SUNDAE

A bit like a knickerbocker glory, except this recipe uses caramelized popcorn and marshmallows bathed in a butterscotch sauce.

serves 4

INGREDIENTS

50 g caramelized popcorn

4 scoops vanilla ice cream

8 marshmallows

BUTTERSCOTCH SAUCE

85 ml (1⁄3 cup) butter

85 ml (1⁄3 cup) brown sugar

250 ml (1 cup) fresh cream

Make the sauce by melting the butter and brown sugar together in a pan. Stir over high heat until caramelized. Reduce the heat to medium and then add the cream. Stir briskly using a balloon whisk until you have a golden butterscotch sauce. Set aside.

Divide the popcorn between four sundae glasses. Add a scoop of ice cream and two marshmallows to each glass. Spoon over a generous spoonful of butterscotch sauce. Serve with seasonal fresh berries if desired.