SIDE DISHES AND SNACKS, GRILLED.

CORN, GRILLED.
Ingredients:
4.3 cob of corn, 30 g butter
Preparation
With ears of corn milk ripeness remove leaves, cobs put on the grill and cook on grill for 10-15 minutes at 200 ° C.
Grain from the top should be lightly toasted.
Serve immediately after the roast on a platter covered with a napkin.
Separately submit a piece of butter.

Potatoes

POTATOES.
Ingredients:
4 potatoes, 150 grams of butter, salt, pepper, 1 clove garlic 2-3 tbsp. lemon juice, 3 tbsp. tablespoons chopped greens.
Preparation
Wash potatoes, cut in half and wrapped in foil. Bake on grill 40 minutes, turning regularly.
Mix the butter with salt, pepper, garlic, lemon juice and herbs.
Put in damp greaseproof paper to make rolls and refrigerate.
Submit to the potato.

BARBECUE FISH AND SEAFOOD

BAKED FISH.
Ingredients:
400 g cod fillets, the juice of 1 / 2 lemon, 1 sweet pepper, 1 zucchini squash 150 g, 200 g cheese, salt and pepper.
Preparation
Rinse fillets under running cold water, wet, sprinkle with lemon juice and cut into pieces measuring 2-3 cm.
Wash the peppers and zucchini, peeled and cut into pieces 2-3 cm thick
All components are strung alternately on skewers, season with salt and pepper.
Bake on the grid.
Before serving, sprinkle with grated cheese.

Baked fish

ENVELOPE WITH SALMON AND ASPARAGUS.
Ingredients:
9 sprigs of asparagus (asparagus), 6 pieces of salmon fillet, 20 g of fresh dill, 15 g of fresh chives, 70 g smoked ham or bacon proshuto, 4 tbsp. olive oil, juice of 1 / 2 lemon.
Preparation
Cut asparagus in half crosswise and cook in a saucepan of boiling water for 1-2 minutes, drain, rinse under cold water.
Put the salmon on board. Season with salt and black pepper.
Cover with the asparagus, dill and chives.
Tightly wrap the fish ham.
Mix olive oil with lemon juice and rub the top envelopes.
Put the salmon on the barbecue or under grill and cook for 5 minutes each side, lubricating oil.
Serve cold or hot.

BARBECUE CHICKEN

BREAST CHICKEN
Ingredients:
4 chicken breasts, a stale bun, 2 tbsp. green spoon, 1 egg, 150 grams of cheese.
Preparation
Make a cut into the breast-pocket. Salt and pepper slices.
Soak roll, knead it and mix with greens, egg and cheese, cut into cubes, add seasonings.
To dump a mixture of pockets and fasten toothpicks.
Wrap meat in foil and cook for 20 minutes on the grill.
Remove the foil and dozharit on the grid for another 10 min.

FAHITOS CHICKEN GRILLED
Ingredients:
1 clove garlic, 1 h. freshly ground pepper, 3 small red sweet onions, 2 large sweet peppers, a bunch of cilantro, 2 avocados, 3-4 sheets of thin pita bread, 3 tbsp. tablespoons grated cheese.
Preparation
Fillets cut into cubes of side 3 - 4 cm crushed garlic, cumin crushed plane knife. Squeeze juice from lemons.
Mix the butter, half the lemon juice, cumin, garlic and paprika.
Pour marinade over chicken, cover with cling film and leave to marinate 1-3 hours
Bow clean, cut into 4 or 8 parts, depending on the size of the bulb. Pepper cut into large chunks.
Pita bread cut into squares, which can be folded in a bag.
Remove chicken pieces from marinade, strung on skewers. Onions and peppers strung on skewers separately in random order.
Prepare chicken and vegetables on the grill 5 minutes, turning regularly skewers, then remove the products from the skewers and stir into heated pan.
Add coarsely chopped cilantro and a pinch of salt.
Avocado clean, coarsely chopped, pour remaining lemon juice.
Put on the grill a few empty spit on them - pita bread, give him a little warm.
Collapse of pita bread bags, fill them with a mixture of chicken and vegetables.
Sprinkle with cheese.
Garnish: Serve avocado.

BARBECUE FROM DIFFERENT TYPES OF MEAT

AROMATIC BEEF

Ingredients:

600 g beef, 2 onions, shallots, 2 tbsp. tablespoons balsamic vinegar, 500 g new potatoes, 250 grams of washed spinach, 2 tbsp. olive oil, salt, pepper.

Preparation

Put the meat in a low non-metallic bowl and grate finely chopped onion and balsamic vinegar. Season with salt and pepper and leave for 20 minutes.

Cut the potatoes into small pieces and boil in a saucepan of boiling water for 12-15 minutes until cooked. Remove from heat, add spinach, cover and leave for a few minutes to spinach podvyal.

Drain, stir in 2 tablespoons of olive oil with salt and pepper. Set aside.

Meanwhile, roast beef on the grill for 6-8 minutes each side depending on thickness.

Get it, cover with foil and leave for 5 minutes, then thinly slice on the diagonal.

Serve with potatoes and spinach, sprinkled with olive oil and aromatic vinegar.

 LAMB ON-Moroccan Spiced

Ingredients:

5 kg of lamb without the bones, 5 cloves of garlic, 3 tbsp. tablespoons ground coriander, 3 tablespoons. tablespoons cumin, 2 tbsp. olive oil, 2 tablespoons. spoons of liquid honey, 2 tbsp. spoon of mint sauce.

Preparation

In a large bowl combine all spices and rub them into mutton. Marinate 30 minutes to several hours.

Cooking meat on a barbecue for 30 minutes, turning.

Mix honey and mint sauce, brush lamb for 10 minutes until cooked and remove from the grill.

Cover with foil and leave for 10 minutes.

Serve with a salad, lightly toasted bread, and greens. 

TYPES OF BARBECUE

Barbecue on an open fire. In this case, the food is prepared directly over the fire. This method is for products that have less than 30 minutes to cook: Chicken for boneless fish fillet steaks, hamburgers and hot dogs.

 Barbecue at the closed fire. This method is similar to roasted in the oven and is suitable for cooking foods that are roasted more than 30 minutes: roast a whole turkey, chicken with bones, ribs and brisket. All this must be prepared in a closed barbecue.

 Spread the coals on both sides of the pan on the bottom of the lattice. When coals are ready, put the product into the pan, standing in the center of barbecue. To make it more moisture in a frying pan you can pour water, broth or fruit juice.

HOW TO PREPARE BARBECUE

Each year in November in the South African steppes, near the city of Cape Town, going two hundred thousand people. In South Africa, November - month of spring. Early November, the start of spring festival Bruun, which means in Afrikaans "barbecue."

 Thus, all these translations are talking about love of humanity for cooking on coals, ie,. alive the historical memory of humanity on the caves of fire, about preparing food on it.

 Many people claim the championship in the invention of barbecue, which is like the struggle for primacy in the invention, pancakes, dumplings, noodles, beer and kebabs. It's too old dishes that have appeared over many millennia before the appearance of any modern peoples. But each nation will certainly want to consider themselves more talented than others. Because these culinary historical disputes will never end.

 Meanwhile, barbecue from a leisure sport has become almost. Held even continental and world championships. Their main difference from "normal" sports is the complete lack of fighting spirit.

Barbecue