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And if it rains? Three cool recipes for a homemade picnic
Summer does not spoil these days: it is damp, then cold, then all at once. But do not give up kebabs and vegetables with smoke!
The disintegrated company is not so bad. But what to do with the barbecue mood and dreams of baked potatoes and the smell of a fire? Moreover, what to do with the kebabs themselves, the meat for which, as luck would have it, is so appetizingly marinated? Is it trite to fry in a pan out of desperation? We will not allow this. The picnic will take place! We organize the feast of baked potatoes, juicy kebabs and open fire at home.
We hasten to calm down the nerves: we will not make fires on the balcony, but a certain amount of extremism in character will come in handy. A picnic at home is a creative business, which means that, first of all, we use imagination.
Eh, potatoes!
Let’s start with the simplest. Roll well washed, wiped, but not peeled potatoes in a mixture of vegetable oil and sea salt, letting excess oil drain. Preheat the oven to 200-220 degrees. We spread the potatoes on a wire rack and bake, depending on the size, from 30 minutes to an hour. Readiness can be easily checked by lightly squeezing the sides of the potato.
It is best to serve such potatoes with freshly prepared “green” oil – basil, dill, mint, garlic. It is very simple to make it: finely chop the herbs, add salt and grind with butter – proportions by eye.
Vegetables “On the fire”
In order to prepare this spicy snack with a pronounced fire smell, for two you will need an eggplant, red pepper, tomato, half a medium onion, a clove of garlic, salt, pepper, a spoonful of vinegar and vegetable oil, cilantro greens and – a certain determination.
We wash and wipe the vegetables, put them entirely directly on the gas burners and – light them! The light should be very small. Control the process. Rotate the vegetables from one side to the other periodically. It is convenient to do this by taking them by the tail or using two spoons. The skins wrinkle and charred in places – that’s the way it should be. The tomato will be ready first – in just three minutes, followed by an eggplant, the pepper will take a little more time, it can be fried properly.
We remove the charred skins from the vegetables – they come off easily. This must be done carefully so that the ash does not stain the pulp, but if anything, you can wash it off. Chop baked vegetables, chop onion and garlic, season with salt, pepper, herbs, bite and oil. The yummy is incredible!
Effervescent skewers
Let’s assume that the pieces of meat are pre-marinated to your liking. But since we are going along a not quite traditional path, then here is a bonus version of the marinade – in Thai: take 3 tbsp of beef for a pound of beef. l. fish sauce, 1 tbsp. l. soy sauce, 2 tsp. chopped garlic and ginger, 1 tbsp. l. Sahara. It is better to marinate for at least an hour.
We string the prepared pieces on wooden skewers mixed with red onion rings. Heat a deep fryer or a saucepan with a lot of vegetable oil over high heat and fry the kebabs for 3-5 minutes. We take it out on a wire rack to drain the fat. Our kebabs are in no way inferior to the real ones cooked on coals in their appetizing ruddy appearance. In exactly the same way, you can fry kebabs from potato slices, interlaced with garlic. Serve with fresh basil.