Summer Sizzle With Hillary Biller – Season 1 Episode 12 Recipes

Burger Bonanaza

SESAME CHICKEN BURGERS WITH GINGER MAYO

makes 6

INGREDIENTS

6 chicken breast fillets

15ml (1 tbsp) soy sauce

1 clove garlic, crushed

1 red chilli, seeded and chopped

5ml (1 tsp) sesame oil

30ml (2 tbsp) sesame seeds

Oil, for frying

Ginger mayonnaise:

250ml (1 cup) quality mayonnaise

10ml (2 tsp) fresh ginger, finely grated

5ml (1 tsp) ground ginger

Salt and pepper

6 burger rolls

lettuce, to garnish

Place the chicken breasts between two pieces of plastic wrap and flatten lightly with a rolling pin or meat mallet. Combine the soy sauce, garlic, chilli and sesame oil in a bowl. Add the chicken, coat well and marinate for at least

an hour. Remove chicken from marinade and dip in sesame seeds. Heat a little oil in a pan and fry until golden brown on both sides.

For the ginger mayonnaise, mix the mayonnaise, fresh ginger, ground ginger and seasoning well. Serve the chicken on burger rolls with a generous dollop of mayonnaise, garnished with lettuce.

FALAFEL BURGERS

makes 4

INGREDIENTS

2 x 400g cans chickpeas, drained, rinsed and dried

4 cloves of garlic

10 ml (2 tsp) ground coriander

10 ml (2 tsp) ground cumin

1 onion, finely chopped or 2 spring onions

1 carrot, grated

30 ml (2 Tbsp) cake flour

15 ml (1 Tbsp) finely chopped flat leaf parsley

salt and freshly ground black pepper

olive oil

In a food processor, blend chickpeas until smooth. Add garlic, coriander, cumin, carrot, onion and parsley and blend to a smooth paste. Drizzle in enough olive oil to bring the mixture together.

With wet hands, shape the paste into patties and sprinkle with flour. Allow to set in the fridge for at least an hour.

Grill the burgers on a medium braai for 5 – 7 minutes on each side until golden and slightly crispy on the outside, but still soft in the middle. They can also be shallow fried on the stove.

Serve burgers on fresh rolls or pita bread with a fresh mint yoghurt sauce.

CRISPY POTATO WEDGES

INGREDIENTS

standard potatoes

sweet potatoes

fresh garlic

fresh rosemary

coarse salt

olive oil

Slice potatoes into large wedges, boil for 10 minutes until just tender but not falling apart.

Drain and transfer into a baking dish. Drizzle with olive oil and season with coarse salt.

Break up a bulb of garlic over the potatoes leaving the skin on and add a few sprigs of fresh rosemary.

Bake at 180 degrees until golden and crispy.

PEACHY SUMMER SALAD

serves 6

INGREDIENTS

4-6 yellow peaches, nectarines or firm plums, halved

45ml (3 tbsp) olive oil, plus extra for brushing

45ml (3 tbsp) red wine vinegar

5ml (1 tsp) salt

2.5ml (½ tsp) cayenne pepper

2 heads cos lettuce, leaves separated, washed and dried

85ml (⅓ cup) pistachio nuts, shelled

8 slices streaky bacon, cooked till really crisp, or 8 slices Parma ham

2 spring onions, finely sliced

Pit and peel two of the peaches and place the flesh in a blender with the oil, vinegar, salt and cayenne pepper. Process until you have a smooth dressing.

Cut the remaining fruit into quarters and brush with oil. Brown on all sides in a hot griddle pan, pressing down to leave grill marks. Remove and cool. Place the lettuce in a serving bowl with the grilled fruit, pistachio nuts and dressing. Toss to mix and serve topped with the bacon and spring onions.

MICROWAVE CHOCOLATE CUPS

Make them in cups and eat them with spoons in the back seat of the car

makes 4

INGREDIENTS

125ml (½ cup) cake flour

2.5ml (½ tsp) baking powder

125ml (½ cup) sugar

45ml (3 tbsp) cocoa powder

2 large eggs

90ml (⅓ cup) milk

90ml (⅓ cup) oil

50g pecan nuts, chopped

4 squares milk or dark chocolate

4 squares white chocolate

Method:

In a mixing bowl combine the flour, baking powder, sugar and cocoa. Whisk in the eggs, then the milk and oil. Add the nuts and mix well to combine. Divide the batter between 4 paper or china cups or mugs. Using the back of a spoon, press a square of each chocolate into the middle of each cup. Cook 2 at a time in the microwave on full power for 2-3 minutes. Rather undercook than overcook. Remove from the oven and leave to stand for 5 minutes before serving. Or allow to cool, cover with foil and surprise your passengers with a gooey, delicious cup of joy to keep them quiet while you drive. Take lots of serviettes.