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Summer is created for family picnics. And a real picnic will never do without our favorite grilled dishes. Each hostess carefully keeps branded recipes in the culinary piggy bank, proven by time and the recognition of the household. It’s time to transform them, adding novelty and bright tastes. We offer you to dream up on a given topic together with the popular brands Fackelmann and “Home Kitchen”. For more branded products from Yulia Healthy Food Near Me, see the link.
The aroma of sausages beckons
Grilled pork sausages will be a hit of any picnic. The main thing is to choose low-fat meat, for example, a shoulder blade or a back part. The aroma and rich taste will give it a set of seasonings for pork “Pork ham” from “Home kitchen”. Refreshing tarragon, spicy nutmeg and hot chipotle pepper with a hint of smoked meat-all of them are perfectly combined with pork. So choose any spice or make a whole bouquet at your discretion.
We pass 1.5 kg of pork through a meat grinder along with 100 g of fat and 2-3 cloves of garlic. We put salt and spices to taste, knead the minced meat and put it in the refrigerator for an hour. Then we fill the pork intestines with minced meat, form sausages, tie them on the sides with cotton threads and pierce them with a toothpick in several places.
A baking dish with a non-stick grill with a Fackelmann coating will help you cook them on coals deliciously and without unnecessary hassle. The mold is made of carbon steel that can withstand heat up to 250°C. A stainless steel grill will allow excess fat to drain freely down and ensure uniform roasting. Before sending the sausages to the mold, we will evenly smear the melted fat. Fry them for 4-5 minutes on four sides. Adjika sausages with horseradish or Russian mustard will perfectly complement them. Fresh herbs or assorted vegetables will be enough for a side dish.
Nocturne on pork ribs
Grilled pork ribs will give everyone great pleasure. In order for them to succeed, you need a small but important touch-a set of seasonings for pork “Pork ham” from the company “Home kitchen”. This jar has everything that will reveal the meat taste and emphasize the subtle shades. Thanks to the well-thought-out format, it is convenient to take it with you on a picnic.
We chop 1.5-2 kg of pork ribs in fragments, put them in a deep container. Rub with spices, sprinkle with onion rings and squeeze a head of garlic through the press. We mix the ribs with our hands and put them in the refrigerator for 2-3 hours, periodically shaking them thoroughly.
Now you can fry them on coals. Here we will need a grill mold with a Fackelmann holder. Due to the dense aluminum foil and its heat-resistant properties, the form with ribs can be safely placed over smoldering coals. The material withstands high temperatures and will not allow anything to burn. And special holes will allow the heat to circulate freely inside.
We put the ribs with the marinade in a mold, put them on the coals, fry until a golden crust appears, turning them over from time to time. The sauce for the ribs can be served like this. Mix 80 g of tomato paste, 3 tablespoons of mustard and soy sauce, 2 tablespoons of wine vinegar, 1 tablespoon of sugar, a pinch of salt, pepper and paprika.
Shawarma in stripes
Shawarma with chicken on coals can not be compared with anything. Only the filling should be satisfying, juicy and harmonious. A set of spices “Home kitchen” for poultry dishes in a wooden box will help to make it exactly like this. There is everything that the chicken loves so much: mustard seeds, cumin, turmeric, cinnamon, red paprika, black pepper, cardamom, star anise. These seasonings will transform the taste of white meat and give the filling an unusual aroma.
We remove the skin and bones from 1 kg of breast. Lightly beat off, rub with spices for poultry, pour vegetable oil and leave in the refrigerator for an hour. Traditionally, meat for shawarma is fried on a spit, cutting off pieces with a wide knife. To achieve the same taste will allow the baking dish with a grill with a non-stick coating Fackelmann. Carbon steel warms up quickly and evenly, showering the meat with heat from all sides. And in the process of cooking, a smoked taste appears on the grill.
We put the pickled breast in a mold and fry on coals for 6-8 minutes, turning it over often. Then cover it with foil for 5 minutes and cool it. During this time, finely chop 5-6 fresh cucumbers and tomatoes, a bunch of coriander and an onion. Also mix the dressing from 200 g of yogurt, 4 cloves of garlic, 2 tbsp lemon juice, 2 tsp wine vinegar, salt and pepper. We lubricate half of the thin pita bread with sauce, spread a lettuce leaf, then layer the chicken with vegetables and roll up the envelope. It remains to brown the shawarma on the grill, so that appetizing dark stripes appear on it.
The finest hour of tobacco chicken
Be sure to please your family and friends with something special. For example, grilled tobacco chicken. The same unique flavor will be presented to him by a set of spices “Home kitchen” for poultry dishes in a wooden box. Thanks to the practical packaging with compartments, spices are stored separately from each other and at the same time retain unique flavors. You can experiment and come up with interesting combinations yourself.
We take the chicken carcass, cut it along the sternum, wash it well and dry it. We open the carcass like a book on a cutting board and press it down with our hands so that it takes a flatter look. Carefully rub the bird on all sides with the spices you like, put it in a deep mold and keep it in the refrigerator for at least a couple of hours. For juiciness, you can sprinkle it with chopped herbs or onion rings.
Another secret is the baking dish with a grill with a non — stick coating Fackelmann. It is easy to turn it into a miniature brazier. To do this, use two forms at once, fixing them with special latches on the tacks. The chicken will be baked evenly, it will turn out extremely tender and juicy. We will cook it on coals for 40-45 minutes, turning it over to the other side once. As a side dish, any fresh vegetables are perfect.
Nothing extra, just a steak
Grilled beef steaks will delight true meat eaters. As you know, this dish does not require complex marinades and bouquets of spices. You will find win-win options in the “Home Kitchen” spice set for beef dishes in a wooden box. Black pepper with sea salt is an unfading classic. Provencal herbs will give a Mediterranean sound. Juniper berries will give a wonderful aroma, and a deep spicy accent — chili pepper.
We cut the fillet of beef with steaks weighing about 300-350 g and no more than 2.5 cm thick, cut off excess fat. We lubricate them with olive oil, rub them with the selected spices and leave them for 15-20 minutes. Instead of the usual grill for cooking on coals, you can use a grill form with a Fackelmann holder. Foil made of heat-resistant aluminum will allow you to get the desired degree of roasting. Due to special grooves, excess liquid will gather at the bottom, and the heat holes will not allow the meat to dry out or burn.
Then everything is as usual. We put the steaks in a mold over the coals, fry on one side for 1-2 minutes, turn over to the other. Be sure to do this with special forceps. Fry the steaks for another couple of minutes, then turn them over again and fry for 6-8 minutes on each side. Steaks are good because they can be served without any sauce. With a side dish, too, you should not be wise. Fresh vegetable salad is the right choice.
Cooking on the grill is just the case when you can get pleasure not only from the final result, but also from the process. Especially if you skillfully apply the secrets that we have told you about. Thanks to Fackelmann culinary accessories and Home Cooking spices, you will feel like a real grill master and impress everyone with excellent dishes with a twist. Your picnic will turn into an exquisite feast that will please even the most demanding gourmets.