best barbecue tips and recipes!
Few things are more beautiful than on a warm summer evening and the
grill to heat up meat, fish and vegetables to make the open air at
all.
There are several things to consider, here are the five commandments grill:
First Pay attention to the quality
To resort to cheap offers, pays when grilling is not enough. For here
the meat quality is essential.
Second Do not forget - the marinade
One should marinate for several hours before the barbecue. Before you
put marinated meat on the grill, blot it off with paper towels.
Third Correct seasoning
The spices should accentuate the natural flavor of the flesh, but in
no case cover. Salted is always the grilling until just before it is
placed on the grate.
4th Not save the charcoal
Here to set the pen is worth saving, not themselves. Because of good
quality charcoal grill has a richer glow and less ash.
5th Tobacco-is also
So no meat juices or fat drips into the coals, you should confirm the
grill or grill with aluminum foil cups to use.
For those who want to try something new when grilling times we have
three extraordinary recipes by star restaurateur Mario Plachutta:
Chicken kebabs on lemongrass with tortillas
Ingredients for 8 servings
540 g chicken breast
8 pcs lemon grass
Salt, pepper, 2 tablespoons honey
1 / 16 liter soy sauce
Tortillas:
4 tortilla flatbread
150 g Vegetable Soup
100 g oyster mushrooms
80 g of soybean sprouts
50 g bamboo
80 g spring onions
80 g sugar snap peas
2 Pak Choi
1 tablespoon peanut oil
Cilantro, soy sauce, ginger and garlic (to taste)
Preparation
To prepare the chicken breasts cut into bite-size pieces, lemon grass
and brush the meat on the skewer.
Now marinate with salt, pepper, soy sauce and honey and take at least
2 hours. Then only briefly on the grill on both sides until golden
brown.
Heat the tortillas for the peanut oil and fry the vegetables and
mushrooms in it sharp. Cool season with soy sauce, ginger and garlic
and drain. Fill the vegetable mixture into the tortillas on the grill
and take brown.
Serve with the skewers and season with fresh coriander (to taste).
On the next page: Hot Chicken Wings and Rosemary Potatoes with Lammkotlett
Hot Chicken Wings with peppers
Ingredients for 4-6 servings
1.6 kg Hühnerflügerl
1 / 16 liter soy sauce
1 / 16 liter Worchester sauce
1 / 16 liter chili sauce
(Sweet and sour)
1 teaspoon curry
3 tablespoons honey
100 g ketchup
lemon juice
Garlic (to taste)
Salt and pepper
8 small green peppers
4 corn on the cob
Olive oil
30 g butter
Preparation
For the marinade, soy, Worchester and chili sauce, honey, ketchup,
Mix lemon juice and garlic. Then to taste with salt and pepper.
Hühnerflügerl in the water to the boil and infuse for 5 minutes.
Remove from the South and still lukewarm insert to the marinade.
Oiling the grate before grilling and lightly fry the wings on both
sides until golden brown.
Paprika once rich with oil and fry for 5 minutes in the oven at 180
degrees. Then just put the corn on the grill. Serve the vegetables
with the Wings.
Lamb chops with rosemary potatoes
For 4 servings
12 lamb chops
(Each containing 70-80 g)
500 g mini-potatoes
2 bell peppers (red and yellow), salt, pepper
Garlic (to taste)
fresh herbs
Olive oil
fresh rosemary
Preparation
The lamb chops (preferably already in the morning) Marinate with
garlic, herbs, pepper and oil.
Rub the peppers with salt and olive oil and roast at 200 degrees about
10 minutes in the oven. Only now deseed the peppers, peel and cut into
chunks.
Before serving again briefly with the chops on the grill and color can take.
Wash potatoes and boil in salted water until tender. Then put on an
aluminum foil with some olive oil, pepper, salt and fresh rosemary on
the grill and cook until crisp.
Serve with the lamb.
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