Summer Sizzle With Hillary Biller – Season 1 Episode 11 Recipes
Veg Out
TRAY BAKE VEGETARIAN PIZZA
Great served as an appetizer at the braai – or ideal for those who don’t eat meat as the pizza is prepared on the fire but not directly on the grid. If making your own dough is too time-consuming, buy readymade bread dough at supermarkets with their own in-store bakery. Simply knock back the dough on a lightly floured surface and roll out as directed in the recipe.
GAS BRAAI
KETTLE BRAAI DIRECT
serves 6–8 as an appetizer or 2–4 as a main course
INGREDIENTS
BASE
500 g cake flour
5 ml (1 tsp) salt
5 ml (1 tsp) sugar
1 x 10 g sachet instant dried yeast
60 ml (4 Tbsp) olive oil
about 375 ml (11⁄2 cups) warm water
TOPPING
85 ml (1⁄3 cup) tomato sauce or passata (not the tomato sauce for chips though!)
200 g mozzarella cheese, sliced
1 x 250 g punnet mushrooms, sliced
2 large courgettes (baby marrows), sliced into ribbons using a potato peeler
12 cherry tomatoes, halved
1 red pepper, cored and sliced into thin strips
100 g artichoke hearts in oil, drained and sliced (optional)
12 black olives, pitted
10 ml (2 tsp) dried oregano
salt and freshly ground black pepper
For the base, combine the flour, salt, sugar and yeast in a mixing bowl. add the oil and just enough water to make a dough that is soft but not too wet. It may need all the water or may require extra. Mix well and knead until smooth. Cover and leave in a warm place to double in size. This will take about 40 minutes.
knock back the dough on a lightly floured surface and roll out into a large rectangle. Line a large baking tray with the dough.
Spread the dough with the tomato sauce and cover with slices of mozzarella cheese. Distribute the vegetables evenly over the top and finish off with the olives, the oregano and seasoning. If desired, grate some extra mozzarella cheese over the top. Leave to stand for 10 minutes. Place the tray on the grid and cook over the fire for 15–20 minutes. Serve immediately.
TIKKA NEW POTATOES
The appealing Indian flavour of tikka works beautifully with this vegetarian dish. Serve with a mango atchar and other sambals for a complete meal.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
serves 2–4 as a main course and 6 as an accompaniment
INGREDIENTS
500 g new potatoes
45 ml (3 Tbsp) lime pickle, finely chopped
15 ml (1 Tbsp) curry paste
45 ml (3 Tbsp) olive oil
dash red colouring or pinch red paprika
60 ml (4 Tbsp) plain yoghurt
6 wooden kebab sticks, soaked in water for
30 minutes
Wash the potatoes and cook in salted boiling water until just tender but not breaking apart. Cool.
In a mixing bowl, combine the pickle, curry paste, oil, colouring and yoghurt. add the potatoes and leave to marinate for 30 minutes.
Divide the potatoes between the skewers. Cook over the fire for 10–12 minutes in total, turning frequently and brushing with oil if necessary. Serve on their own or as an accompaniment to meat, poultry or fish.
CAJUN AUBERGINE STEAKS
Aubergines have a spongy texture that acts as a perfect mop for flavour. Almost meaty in texture, the vegetable is good prepared over the flames, which also gives it a rich smoky flavour.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
serves 4–6
INGREDIENTS
2 large aubergines (brinjals), longer rather than fatter salt
sesame seeds
CAJUN MARINADE
juice of 1 lemon
125 ml (1⁄2 cup) olive oil, plus extra for brushing generous pinch dried chilli flakes
5 ml (1 tsp) ground cumin
2.5 ml (1⁄2 tsp) smoked paprika
5 ml (1 tsp) ground coriander freshly ground black pepper
10 ml (2 tsp) soft brown sugar
Cut each aubergine lengthways into steaks at least 3 cm thick. Sprinkle with salt and pack into a colander. Leave to stand at the sink to drain for 15 minutes. rinse well under running water and dry with paper towel.
Combine all the ingredients for the marinade.
Place the aubergine steaks in a baking dish, without overlapping, and pour over the marinade.
Leave to stand for about 30 minutes.
Spray a braai grid with non-stick cooking spray. remove the aubergine steaks from the marinade and cook over a medium fire for 5–7 minutes per side, brushing with extra olive oil. Just before serving sprinkle with sesame seeds. The steaks can be served on a hamburger roll with lettuce leaves, tomato and cucumber slices, and a dollop of chilli relish or chutney.
BAKLAVA CHEESECAKE
Makes 1 large cake
INGREDIENTS
250g (1 cups) caster sugar
185ml (¾ cup) water
125ml (½ cup) runny honey
2.5ml (½ tsp) ground cinnamon
50g blanched almonds, toasted in the oven
100g pecan nuts, walnuts or skinned hazelnuts
10 sheets phyllo pastry
125g butter, melted
2 x 250g tubs cream cheese
250ml (1 cup) sour cream
3 extra-large eggs
5ml (1 tsp) vanilla essence
Combine 100g ( cup) of the caster sugar with the water, honey and cinnamon in a pot over medium heat. Stir until the sugar dissolves. Simmer for 15 minutes until reduced and thickening. Set aside to cool. Chop all the nuts finely in a food processor. Add the nuts to the syrup. Reserve the rest of the syrup for serving
Line the base and sides of a 25cm springform cake tin with baking paper, with the edges hanging over the sides. Brush a sheet of phyllo pastry with melted butter and fold in half lengthways. Line the cake tin with this, with the edges of the phyllo hanging over the sides. Repeat with the remaining phyllo sheets.
Beat the remaining caster sugar with the cream cheese, sour cream and eggs. Add the vanilla and mix till smooth. Pour half the cream cheese mixture over the phyllo pastry. Top with half the nutty syrup mixture. Add the
remaining cream cheese, then the remaining nutty syrup. Fold the overhanging phyllo inwards, forming a raised crust.
Bake for 60-70 minutes in a preheated oven of 170 degrees C until just set in the centre but still wobbly. Turn off the oven, open the door and allow the cheesecake to cool completely. Cover and refrigerate overnight. Serve at room temperature
