In nature, with the weather: 5 barbecue recipes for every taste
Text: Karina Sembe
If during the May holidays you did not have time to get "on kebabs", do not despair. The whole summer is ahead, which means there will be an opportunity to throw more than one party in the fresh air, and it's time to start doing it in a new way. If you or your friends have a grill, a party with a barbecue is a great option for a picnic in nature, chit-chatting at the cottage or a party on the roof. A variety of dishes that can be easily cooked on charcoal, is in itself a good excuse to get a barbecue or grill.
The grill differs from the barbecue mainly in the shape and presence of the lid, but recently a lot of barbecue equipment has been produced, in which the grill can be covered. Whatever you use - advanced grill or simple grill, we have several win-win recipes for different tastes. The number of ingredients is calculated for three servings.
Veal in white wine and herbs
Cooking:
Cover the veal with marinade and refrigerate for 4-6 hours (you can marinate overnight). If time is running out, marinate the meat for 40 minutes at room temperature.
Season the marinated veal with salt and pepper, place on a preheated grill and lightly pour cold water over it. Cook the meat for about 30 minutes. Periodically turn the veal, greasing with melted butter and lightly pouring white wine. Serve the meat with fresh vegetables and tender mustard.
Spicy tofu with sesame
Cooking:
Briquette tofu cut along in half, and then across into equal parts.
Mix the ingredients for the marinade and leave the tofu in it for 15-30 minutes at room temperature.
Cook tofu on the grill for 3-4 minutes on each side. Immediately after removal from the net, sprinkle tofu with sesame seeds. Serve with boiled rice, green vegetables and sauces.
Shrimp Tacos with Salsa Sauce
Cooking:
Start by making salsa. In a blender, chop jalapeno peppers, peeled shallots and garlic. Slice the tomato and avocado and send it to the blender.
Pour lime juice into the mixture, salt it, add finely chopped cilantro and mix thoroughly.
Peel the shrimp in a deep plate, salt and season with black pepper and chili pepper, drizzle with olive oil and mix. Grill the prawns for 2 minutes on each side. Then heat up the corn tortillas on a grid. Remove them from the grill, put on the cakes 1 tbsp. l sour cream and some cabbage, then send salsa and a few shrimps. Fold the tacos in half and serve.
Pork ribs marinated in honey
Cooking:
Send the ribs to the marinade for 30 minutes at room temperature, and then, if time allows, put in the fridge for 4-6 hours. Fry the grilled marinated ribs for 5-7 minutes on each side, then cover the grid and continue cooking for about 20-40 minutes, depending on the size of the ribs.
Make sure that the fire does not flash, periodically turn the meat over and water the marinade. Keep in mind that honey marinade burns quickly, so you need to be vigilant. The readiness of the meat can be checked as follows: if the crust has managed to redden thoroughly and clear juice comes out of the meat, then the ribs can be removed from the barbecue.
Grilled vegetables salad with pesto
Cooking:
Zucchini, eggplants and tomatoes cut into slices, peppers - into 4 pieces. Season with salt and pepper, brush with olive oil.
Cook the pesto. To do this, peel the garlic, separate the basil leaves from the stalks, chop them in a blender together with pine nuts, parmesan and salt. In a few approaches add olive oil to the blender, whipping the sauce each time. Vegan pesto can be made by replacing Parmesan with a couple of tablespoons of almond flour.
Cook grilled vegetables for 3-5 minutes on each side. Then put the vegetables in a bowl, add fresh arugula and pour over the pesto sauce.
Photo: Flickr