Summer Sizzle With Hillary Biller – Season 1 Episode 9 Recipes
Spanish Fiesta
SMOKY GRILLED SARDINES WITH TOMATO CHUTNEY
Highly nutritious, sardines are packed full of all the healthy omega fats – and they make excellent eating.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
serves 6–8
INGREDIENTS
5 ml (1 tsp) smoked paprika
15 ml (1 Tbsp) soy sauce
30 ml (2 Tbsp) olive oil
5 ml (1 tsp) sugar
1 kg sardines
readymade tomato chutney
Combine the paprika, soy sauce, oil and sugar. Set aside.
Scale the sardines and cut off the heads. Using a sharp knife, cut a slit down the belly and gut the fish. Rinse well and dry using paper towel. Cut slits in the flesh.
Place the sardines in a large bowl and pour over the smoked paprika mixture and rub into the fish.
Just before serving, place the fish over a hot fire for 3–4 minutes per side. Serve with chutney, and lemon wedges if desired.
MEDITERRANEAN GARLIC BREAD
With a few extra ingredients a garlic loaf can be turned into something far more decadent and oozing with flavour. Buy a quality readymade garlic loaf as a time saver.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
serves 6–8
INGREDIENTS
1 large readymade garlic bread
FILLING
1 x 125 g sachet basil pesto
12–18 slices mozzarella cheese
1 x 240 g sachet sun-dried tomato quarters in oil and vinegar, drained handful black olives, pitted and chopped
freshly ground black pepper
Open the garlic bread and smear pesto on one side of the bread slices. Insert a slice of cheese,
1 or 2 tomato halves and a few olive pieces between the slices. Season with black pepper.
Re-wrap the loaf in foil and bake over a medium to low fire for 15–20 minutes until the cheese has melted and the bread is heated through. Serve immediately.
SANGRIA CHICKEN
It’s chicken with all the spicy overtones of the famous Spanish drink, sangria. Traditionally made with red wine, citrus fruit and spices, I use a lighter rosé or white wine instead of the red to give the chicken a more appetizing look. Authentic sangria includes a good shot of brandy, so the choice is yours.
GAS BRAAI
KETTLE BRAAI INDIRECT AND DIRECT
serves 6
INGREDIENTS
1 x 750 ml bottle rosé or dry white wine
1 orange, sliced
1 lemon, sliced
5 ml (1 tsp) ground cinnamon
3 whole cloves
30–45 ml (2–3 Tbsp) brandy
60 ml (4 Tbsp) sugar
1 large chicken olive oil
salt and freshly ground black pepper
In a pot, combine the wine, citrus slices, cinnamon, cloves, brandy and sugar. Bring to a gentle simmer and stir to dissolve the sugar. Remove from the heat and cool completely.
Spatchcock the chicken as described on page 55.
Place the chicken in a ziplock bag and pour in the cooled wine mixture. Leave in the refrigerator overnight to marinate.
Just before cooking, remove the chicken from the marinade – reserve the marinade. Wipe the chicken dry with paper towel and then rub with oil and season generously. Cook, skin side up, for 30 minutes, then turn and cook for another 20–30 minutes.
Place the reserved marinade in a pot and bring to a rolling boil. Strain and serve with the chicken, and a starch salad made with rice or pasta and other green salads.
CHORIZO AND HALLOUMI STICKS
Chorizo is a Mediterranean sausage made predominantly with pork and flavoured with paprika, which gives the sausage its characteristic red hue. The beauty of these sticks is that they are quick to cook and the juices from the sausage ooze into the bread.
GAS BRAAI
KETTLE BRAAI DIRECT WOOD OR CHARCOAL FIRE
serves 6
INGREDIENTS
2 plain or peri-peri chorizo sausages
1⁄2 ciabatta loaf, crusts removed
240 g halloumi cheese
12 wooden kebab sticks, soaked in water for 30 minutes olive oil
Cut the sausages into 2 cm chunks.
Cut the loaf and cheese into 2 cm-thick slices, and then cut into chunks similar in size to the sausages.
Thread the skewers alternately with chorizo, bread and cheese. Repeat until you have made
12 kebabs. Brush with oil and toast over a hot fire until the bread is well toasted and the cheese is soft – this will take 8–10 minutes per side. excellent served as a starter.
GRILLED SUMER FRUITS WITH HERB AND HONEY BUTTER
Add fruit and a dash of honey, and fruit salad is a hot little number!
Serves 6
INGREDIENTS
4 nectarines, pitted and cut into wedges
6 plums, pitted and halved
250g seedless grapes
1 large, firm mango, peeled and sliced
4-6 fresh figs, halved
100g butter
125ml honey
1 vanilla pod
10ml fresh rosemary (or two sprigs)
10ml thyme leaves (or 2 sprigs)
Greek yoghurt, mascarpone or crème fraiche to serve
Place all the fruit in a single layer in a large roasting dish. In a small saucepan, combine the butter, honey, vanilla, rosemary and thyme. Heat
gently until the butter has melted. Remove from the heat and leave to stand for 10 minutes to let the flavours infuse the pour over the fruit and toss to mix well.
Preheat the grill to very hot and grill the fruit until just softening and browning on the edges, or place on the grid over medium coals to simmer.
Serve warm with yoghurt, mascarpone or crème fraiche.
