Whether you grill (broil) inside the oven, on a ridged griddle pan or over an open fire, this is an excellent cooking method. Grilled food looks good, with an all-over tan or the attractive stripes that mark the means of its cooking. There’s often a contrast in textures, the outside gaining a crisp crust beneath which the food is beautifully tender. Finally – and perhaps most importantly – grilled food is healthy, as only a minimum amount of oil is used in the process.
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MARINATED BEEF STEAKS
Bulgogi is a very popular dish for outdoor entertaining. Traditionally it would have been cooked on a Genghis Khan grill, which is shaped like the crown of a hat, but a ridged heavy griddle pan works almost as well. SERVES THREE TO FOUR INGREDIENTS 450 g / 1 lb fillet (tenderloin) of beef or rump … Continue reading “MARINATED BEEF STEAKS”
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PORK CHOPS WITH SOUR GREEN CHILLI SALSA
This chops or loin steaks are deliciously tender and cook very quickly, so this dish is ideal for a midweek family supper. SERVES FOUR INGREDIENTS 30 ml / 2 tbsp vegetable oil 15 ml / 1 tbsp fresh lemon juice 10 ml / 2 tsp ground cumin 5 ml / 1 tsp dried oregano 8 … Continue reading “PORK CHOPS WITH SOUR GREEN CHILLI SALSA”
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JERUSALEM BARBECUE LAMB KEBABS
In the early days of the modern state of Israel, the days of austerity, “lamb” kebabs would have been make with turkey and a little lamb fat, and “veal” kebabs with chicken and a small amount of veal. Turkey, chicken, beef, and veal can all be cooked in this way. SERVES FOUR TO SIX INGREDIENTS … Continue reading “JERUSALEM BARBECUE LAMB KEBABS”
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GRILLED SKEWERED CHICKEN
These Japanese-style kebabs, served with delicious yakitori sauce for dipping, are perfect for easy entertaining and absolutely ideal for a barbecue partly. For authenticity, serve with Japanese condiments and small drinking bowls of warm rice wine. SERVES FOUR INGREDIENTS 8 chicken thighs with skin, boned 8 large, thick spring onions (scallions), trimmed For the yakitori … Continue reading “GRILLED SKEWERED CHICKEN”
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LOBSTER THERMIDOR
One of the classic French dishes, Lobster Thermidor makes a little lobster go a long way. It si best to use one big rather that two small lobsters, as a larger lobster will contain a higher proportion of flesh, and the meat will be sweeter. Ideally use a live crustacean and cook it yourself, but … Continue reading “LOBSTER THERMIDOR”
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SEARED TUNA STEAKS WITH RED ONION SALSA
Red onions are ideal for this salsa, not only for their mild and sweet flavor, but also because they look so appetizing. Salad, rice, or bread and a bowl of thick yogurt flavored with chopped fresh herbs are good accompaniments. SERVES FOUR INGREDIENTS 4 tuna steaks, each weighting about 175-200 g / 6-7 oz 5 … Continue reading “SEARED TUNA STEAKS WITH RED ONION SALSA”
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MOROCCAN GRILLED FISH BROCHETTES
Serve these delicious skewers with potatoes, aubergine slices, and strips of red peppers, which can be cooked on the barbecue alongside the fish brochettes. Accompany with a bowl of zchug and a stack of warm, soft pita breads or flour tortillas. SERVES FOUR TO SIX INGREDIENTS 5 garlic cloves, chopped 2.5 ml / ½ tsp … Continue reading “MOROCCAN GRILLED FISH BROCHETTES”
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GRILLED AUBERGINE PARCELS
These are delicious little Italian bundles of tomatoes, mozzarella cheese and basil, wrapped in slices of aubergine. SERVES FOUR INGREDIENTS 2 large, long aubergines (eggplant) 225 g / 8 oz mozzarella cheese 2 plum tomatoes 16 large fresh basil leaves 30 ml / 2 tbsp olive oil salt and ground black pepper For the dressing … Continue reading “GRILLED AUBERGINE PARCELS”