Summer Sizzle With Hillary Biller – Season 1 Episode 10 Recipes
Gone Fishing
CHEESY SLAW
A variation on a perennial favourite.
serves 6
INGREDIENTS
DRESSING
125 ml (1⁄2 cup) thick, quality mayonnaise
125 ml (1⁄2 cup) thick plain yoghurt
125 g Gorgonzola or blue cheese, broken into small pieces
30 ml (2 Tbsp) Dijon mustard
25 ml (5 tsp) runny honey juice of 1 lemon
salt and freshly ground black pepper
SLAW
2 x 300 g packets ready-sliced coleslaw mix (finely sliced cabbage and carrot)
3 sticks celery, finely sliced
handful dried cranberries or crimson raisins
45 ml (3 Tbsp) chopped fresh parsley generous pinch paprika
Prepare the dressing by combining the mayonnaise, yoghurt, cheese, mustard, honey and lemon juice. Season generously.
In a serving bowl, combine the coleslaw mix, celery, cranberries and parsley together. Toss to mix.
Add the dressing and mix through to coat the coleslaw evenly. Sprinkle with paprika and serve.
GINGER BEER CALAMARI STEAKS
Inspired by Anke Roux’s recipe from Fresh Living magazine, calamari can be particularly good prepared over the coals, which gives it appetizing charred edges.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
serves 4–6
INGREDIENTS
6 calamari steaks sunflower oil
BASTING
1 x 340 ml can ginger beer
10 ml (2 tsp) ground ginger
2 cloves garlic, crushed
1 red chilli, seeded and chopped
60 ml (4 Tbsp) soy sauce
3 star anise
Place all the ingredients for the basting in a small saucepan and boil until it is reduced by half.
The basting should be syrupy.
Using a very sharp knife, score the calamari steaks in a grid pattern. Brush the calamari steaks with oil and place over the fire, basting frequently with the basting until seared on the edges and cooked through. You will know when it’s cooked as it will start curling on the edges. Serve with extra basting sauce.
BARBECUED PRAWN STICKS WITH ROAST GARLIC MAYO
Easy eating and good conversation food. Make lots as they will disappear fast.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
serves 4
INGREDIENTS
GARLIC MAYO
2 heads of garlic
500 ml quality mayonnaise juice of 1 small lemon
salt and freshly ground black pepper
PRAWNS
10 ml (2 tsp) curry paste
60 ml (4 Tbsp) butter, melted
60 ml (4 Tbsp) olive oil
24 large prawns in shell, head off, deveined and butterflied
24 wooden kebab sticks, soaked in water for 30 minutes
Start off by roasting the garlic whole over the fire until tender. Squeeze the garlic out of the cloves and mix with the mayonnaise and lemon juice. Season to taste and set aside.
Combine the curry paste with melted butter and oil and toss the prawns in this mixture. Leave for
30 minutes.
Just before cooking the prawns, insert a wooden skewer upwards through the tail of each prawn, spreading the prawn on the stick.
Cook over the fire for 3–5 minutes per side until lightly charred, brushing with the remaining curried butter and oil. Serve with the garlic mayo as a dipping sauce.
VAN DER PLANK FISH
This cooking method gives the fish a delicate smoky flavour. DO NOT use just any wooden plank as it can only be made with certain untreated woods. Available locally under the brand Braai Plank, they come in three types of wood – alder, maple and oak – each with its own characteristics. The planks are perfect for poultry, salmon and seafood, and should be soaked in water, wine or beer before using.
GAS BRAAI
KETTLE BRAAI DIRECT
serves 4–6
INGREDIENTS
60 ml (4 Tbsp) olive oil
2 cloves garlic, crushed juice of 1 lemon
salt and freshly ground black pepper
1 medium fillet salmon/angelfish (make sure it will fit on the wooden plank)
1 untreated cedar or maple plank
Combine the oil, garlic and lemon juice. Pour into a ziplock bag. Season the fish and add to the bag and marinate for at least 1 hour in the refrigerator, turning a couple of times.
An hour before cooking, soak the cedar or maple plank in water.
Remove the fish from the marinade and place skin side down on the plank. Cook on a hot fire for
20–30 minutes without turning the fish. If you find that the plank is burning, spray lightly with water. Gently remove the fish from the plank and serve with lemon wedges, new potatoes and salad.
PRALINE BANANAS
Bananas come perfectly packaged inside a thick peel, making them perfect for cooking on the fire. The secret is to use bananas that are a bit on the green side, otherwise they become too soft during cooking.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
serves 6–8
INGREDIENTS
1 x 100 g packet pecan nuts, finely chopped
125 ml (1⁄2 cup) soft brown sugar
5 ml (1 tsp) ground cinnamon
6–8 greenish bananas fresh cream for serving
Combine the nuts, sugar and cinnamon. Place the bananas on the counter and, using a sharp knife, make three evenly spaced slits in the skin. Peel back the skin without removing it completely. Cut foil squares big enough to wrap each banana generously.
Divide the praline mixture between the bananas and pack it onto the banana under the skin.
Fold the peel back into place and secure with a piece of string. Seal the foil parcels and cook the bananas over a medium fire for about 15 minutes, without turning. Open the parcels and serve hot with fresh cream.
