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.
CUTLETS CHOPS
Ingredients:
4 pork chops, salt, pepper, 120 grams of cheese, 4 sprigs of parsley.
Preparation
Wash and dry pork chops. Make each of them cut-pocket. Salt and pepper inside.
Divide cheese into 4 pieces, wash and dry the parsley and put it all into patties.
Tightly fasten the edge of a toothpick.
Fry the chops on the grill on both sides 6-8 minutes.
Venison CHOPS ON LATTICE
Ingredients:
Serves 4 Chop 150 g, 2 tbsp. olive oil, 1 tbsp. tablespoon lemon juice 1 / 2 hour. spoon clove pepper, 2 pears, 1 tbsp. spoon of honey, 200 ml dry white wine, 1 teaspoon ground cinnamon, 2 tbsp. tablespoons butter, 1 teaspoon salt, 125 ml of broth venison, ground black pepper.
Preparation
Mix olive oil with lemon juice and pepper, rub the chops with this mixture and leave for 30 minutes.
Cut the pear into 8 pieces, add the remaining lemon juice, honey, and 4 tablespoons of wine, mixed with cinnamon and simmer 15 minutes. Remove the pears.
Fight off the meat with a rolling pin and frying, rubbed with butter, for 4 minutes on each side. Then add salt.
Stir in melted fat from the broth, wine and juice, which stewed pears.
Reheat this sauce and pour them meat.
Sausages on a lattice
Ingredients:
4 smoked sausages, 100 g cheese, marjoram, oregano or thyme, 150 grams of fat (bacon), cut into thin slices.
Preparation
Incision along the sausages. Dice cheese.
Wash the greens.
Mix cheese and greens and fill them incised sausages.
Wrap each sausage into 2 slices of bacon.
Fry on a lattice with each side 2-3 minutes, until cheese is melted.
Leg of lamb, baked with rosemary
Ingredients:
4 slices of mutton legs.
For the marinade: 45 ml (3 tbsp. Tablespoons) olive oil 2 tbsp. tablespoons oregano 4 bay leaves, 125 ml of red wine, rosemary.
Preparation
Leg of lamb cut to 7-8 pieces with a bone.
Pieces pierce skewers, bake on the grill or barbecue.
Or try to put on skewers a whole leg of lamb and bake it in the oven.
Heated metal skewer and the meat is prepared a little faster.
You can bake meat on the barbecue or oven, not putting on a skewer.
Place the lamb into a metal bowl. Mix all marinade ingredients, pour the marinade over the meat.
Refrigerate at least 2 hours, turning occasionally.
From the refrigerator, remove the bay leaf and put pieces on 4 skewers.
Cook for 30-40 minutes on the barbecue or in the oven for 45 minutes - 1 hour
Serve this delicious lamb and garnish with a sprig of rosemary with roasted vegetables: peppers, red onion and fennel.
VEAL LOIN
Ingredients:
1 kg of veal loin, 1 tbsp. teaspoon seasoning "5 peppers, 2 tbsp. spoon Provencal herbs, 3 tablespoons. spoon of honey, 2 tablespoons. tablespoons vegetable oil, 1 tbsp. Spoon finished coarse mustard, 1 teaspoon of vodka, 1 tbsp. tablespoon soy sauce.
Preparation
Mix soy sauce, vodka, butter and honey.
Lubricate Loin half of the resulting mixture, cover with foil and leave to marinate overnight.
Stir the remains of the marinade with seasoning "5 peppers and Provencal herbs, brush brisket.
Oiled grate.
Roast loin on the grid for 10 minutes, regularly oiling the marinade until it fry.
STEAK WITH PEPPER
Ingredients:
June 2 cm thick steaks, salt, ground black pepper.
Preparation
2 cm thick steaks to put on the grill, add salt and pepper on top.
Bake on a very hot coals 2 minutes, flip, add salt and pepper other side, to hold over the coals a further 2 minutes.
STEAK WITH SPICES
Ingredients:
2-3 h. tablespoons cayenne seasoning, 450 g beef, sliced thick 2,5 cm
Preparation
Spread kayonskoy steak seasoning on both sides and place in grill.
You can fry it on a dry Teflon pan.
In any case, make it 6.5 minutes each side.
Steak house
Ingredients:
olive oil, 0,75-1 kg of beef, sliced thick 2,5-4 cm
Preparation
On each side, sprinkle steaks with olive oil.
Preheat grill and grill set at medium altitude.
If you cook a steak thickness 2.5 cm, then the cooking takes 5-5,5 minutes while the steak thickness of 4 cm, 6 minutes and more.
Turn the steak.
Time needed for browning on the other hand, depends on what kind of steak you like - with blood, medium or well done.
Lamb with Thyme
Ingredients:
4 lamb chops (at 170-225 g), 2 teaspoons olive oil 2 tsp lemon juice 2 tbsp. tablespoons fresh thyme leaves, without stems.
Preparation
Lubricate the meat with olive oil and lemon juice on both sides, sprinkle with thyme leaves and leave for 1 hour to lamb soaked aroma of thyme.
Broil on grill or barbecue for 4-5 minutes on each side.
APPETIZER BEEF WITH MUSHROOMS
Ingredients:
3 beef steaks 2.5 cm thick, 4 large flat mushrooms, radishes used.
For the marinade: 2 tbsp. tablespoons fresh ginger, 3 cloves crushed garlic, 1 tbsp. Spoon cereal or 1 / 2 tbsp. tablespoons black pepper, 1 tbsp. teaspoon sesame oil 1 tbsp. spoon of honey, 4 tbsp. tablespoons light soy sauce, 3 tbsp. tablespoons mirin (Japanese rice vinegar).
Preparation
Combine all marinade ingredients. Meat and pour marinade over mushrooms and leave for 30 minutes.
Fry the steaks on hot coals for 2 minutes on each side and fry mushrooms until tender.
Before you bring to the table, cut each steak into 6 portions, each mushroom - quartered.
Slice the radishes and put on line on wooden cocktail sticks or toothpicks.
SCHNITZEL Breaded
Ingredients:
May pork schnitzel, 30 g of flour, 2 eggs, 6,5 Art. tablespoons vegetable oil, 150 grams of bread crumbs, salt, pepper.
Preparation
Schnitzel hammer to fight off the flat side, cut each in half, salt and pepper on both sides.
Pour the flour onto a plate.
Beat the eggs with 1 / 2 tablespoon vegetable oil.
Place on a plate of biscuits.
Heat the rest of the oil.
Roll steaks in flour, dip in egg mixture and fry the breadcrumbs.
Fry each side for 4 minutes.
Put on a towel and allow to cool.
Cutlets of lamb on a skewer
Ingredients:
800 g mutton, 20-30 ml of vegetable oil, salt and pepper.
Preparation
Meat cut along the ribs on the cutlets, leaving each rib bone.
Cutlets lightly beat off, add salt, sprinkle with pepper, brush with vegetable oil.
Roast on a spit over glowing coals without flame so that the inside remains a pinkish hue.
HAM ON THE LATTICE
Ingredients:
6 potatoes 12 slices of ham, 12 slices of canned pineapple, 6h. tablespoons chopped green onions, 3 h. olive oil, 120 g of butter, 2 cloves garlic, 3 tbsp. tablespoons chopped dill, black pepper, salt.
Preparation
Grease the grill grate part olive oil and fry the slices of ham on it. Add obsushennye pineapple slices, and lightly fry.
For the garlic butter garlic finely chopped and mixed with butter and herbs.
Peeled potatoes cut in half, on the convex side to make a few cuts at a distance of 3 mm from each other.
Put the potatoes notched up on a greased foil with olive oil, salt and pepper, brush with garlic butter.
The edges of foil and tightly wrap join.
Fry potatoes until cooked on the grid for 30-40 minutes.
When applied to the pineapple slices to put the ham, then - the potato halves, sprinkle with onions.
Serve hot.
Potatoes with bacon in foil
Ingredients:
1 kg of large new potatoes, 80 g bacon, 1 garlic clove, 1 tablespoon. tablespoon vegetable oil, red pepper, salt and dill.
Preparation
Large tubers in the skin incision of 3-5 slices and place on foil and greased.
In each incision to put on slices of bacon and garlic, salt and pepper.
The edges of the foil tightly connected.
Bake the potatoes over the campfire coals, serve hot, sprinkled with oil and sprinkled with chopped greens.
Squash STUFFED
Ingredients:
4 zucchini, 200 g of minced meat, 200 grams. canned green peas, 2 sweet peppers, 1 onion, 4 tbsp. tablespoons ketchup, 1 bunch dill, black pepper, salt.
Preparation
Cut squashes in half lengthwise, remove seeds.
Minced meat with salt and pepper, add the green beans, ketchup, finely diced sweet peppers, onions and dill, stir.
Fill squash stuffing, wrapped in foil and roast on the grill 20 minutes.
Serve in the foil, slightly revealing her.
You can sprinkle with fresh dill or parsley.
CHOPS WITH CHEESE
Ingredients:
700 g lamb (loin with bone), 4 slices of cheese, 2 tbsp. butter, black pepper, salt, lettuce.
Preparation
Mutton is cut along the bones in 4 parts. Clean up the bones, flesh recapture and pepper and rub with oil.
Fry the steaks on the grill for 15-20 minutes each side.
At the end of roast with salt.
On the chops to put on a slice of cheese and cook on grill until until cheese melts.
Serve with fresh vegetables, filling out sprigs dill, parsley, green onions or lettuce.
Pot roast on a spit
Ingredients:
600 grams of beef, 4 tablespoons. butter, pepper, salt to taste.
Preparation
Meat cut into 2 pieces, brush with butter, salt, pepper.
Roast on a spit until soft and full preparation of boiled potatoes, green peas or green salad.
BEEF MARINADES in mint
Ingredients:
800 g beef, 2 bunches of peppermint, 100 ml of vegetable oil, 2 tbsp. tablespoons prepared mustard, the juice of 1 lemon.
Preparation
Meat cut into 4 pieces.
To prepare the marinade, finely chop the mint, add other components to mix things up.
The meat is slightly repel and drop into the marinade for 2-3 hours
Remove from the marinade, add salt and cook in a grill for 3-4 minutes on each side at 200 ° C.
Balls of minced meat in a bun
Ingredients:
500 grams of minced beef, 4 biscuits, 1 onion, 1 tomato, 1 cucumber, 8 green leaf lettuce, 2 tbsp. tablespoons vegetable oil 2 tbsp. tablespoons ketchup, 2 tbsp. tablespoons mayonnaise 1 teaspoon prepared mustard, ground black pepper, salt.
Preparation
Minced Salt and pepper, pour 1 / 2 cups of water, stirred and sformovat four balls.
Lubricate the meatballs with oil and roast on the grill for 10-12 minutes on each side.
Cut rolls horizontally, put on the bottom of the lettuce, onion rings, slices of tomato and cucumber balls.
Season with a mixture of ketchup and mayonnaise with mustard, lettuce and cover with top bun.
Beef Carlo
Ingredients:
600 g pulp beef, 4 slices of canned salmon in its own juice, 4 boiled eggs, 1 cup shredded cheese, 2 tbsp. spoon hot ketchup, 2 tbsp. butter, ground black
Preparation
Beef, cut into 4 pieces, well-recapture, salt and pepper, brush with oil and fry on the grill for 5-6 minutes on each side.
Finished pieces of meat grease ketchup to put on each slice of salmon on top of 1 egg, halved and sprinkled with grated cheese.
Warm up for 2-3 minutes on the grill and serve immediately.
MEAT IN FOIL
Ingredients:
600 g beef pulp, 2 tbsp. tablespoons prepared mustard, 2 tbsp. butter, ground black pepper, salt.
Preparation
Better to take a cut, a thick edge of mutton flesh.
Meat cut into 6 thin slices, season with salt and pepper, brush both sides with mustard and stand 40-50 minutes in a cool place.
Prepared meat wrapped in oiled foil and cook on grill for 10 minutes.
When serving put the meat from the foil, pour the melted butter.
Garnish: fresh vegetables and herbs.
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