"Red and White"
Traditionally, it is believed that the grill is intended primarily for the preparation of red meat: lamb, pork and beef and white: chicken or turkey.
Meat for home grilling should be low-fat and soft, better cut into pieces, the same size (thickness of not more than 3 cm). Then the meat will be well and evenly baked and will preserve the juice.
Marinade
With it, the crust will not burn, and the meat will be tender and juicy. Marinate is better for 6-8 hours before cooking. Marinades can be very different. For example, a mixture of vinegar, olive oil and herbs. Low-calorie variant of the marinade is low-fat yoghurt. Lubricate the meat, remove it for several hours in the fridge, and then bake. It will turn out to be both gentle and with a good crust. You can try to marinate meat in yoghurts filled with fruits. Choose yoghurts with those fruits that go well with meat or poultry: with pieces of pineapple, apple or mango.
Before you put in the oven pre-pickled slice of low-fat meat, grease it with a small amount of vegetable oil. To not overdo it, it is better to use a brush.
Marinade with honey for meat
For 2 kg of meat
- 6 tbsp. l. soy sauce;
- 4 tbsp. l. honey;
- 6 tbsp. l. tomato paste or ketchup;
- 250 ml of vegetable oil;
- you can add for sharpness the sauce "Chile".
Mix all ingredients thoroughly. Take the meat in the marinade into the refrigerator for 8 hours.
Mint marinade for poultry
For 1 kg of meat
- 50-60 g of mint;
- 0,75 cups of vegetable oil;
- 2 tbsp. l. mustard;
- juice of 1 lemon, salt.
Finely chopped peppermint mixed with lemon juice, vegetable oil and mustard. Lubricate the mixture with chicken or turkey meat and refrigerate for 6-8 hours.
Can be without salt
The meat will turn out tastier and more aromatic, and the crust is more appetizing, if you grate the meat before baking with spices and spices (black pepper, paprika, chili, oregano, marjoram). This will reduce the consumption of such undesirable salt to a minimum, it simply will not be required. Another option is a salt-free "diet": grate meat with lemon zest or cook citrus glaze. For this (about 1 kg of meat) mix freshly squeezed juice of 1 lemon or juice of a half of grapefruit or orange with 3 tablespoons of honey, add your favorite spices. Honey can be replaced with maple syrup. Lubricate the meat obtained by "glaze" for 10-15 minutes before baking.
Install the pan for cooking recipes for dishes cooked in the oven, under the grate, to collect meat juice in it, and keep the oven clean.
In the oven
On the grate all the pieces spread evenly. If you decide to bake a chicken or, for example, pork tenderloin whole, then put a large piece of meat in the middle of the lattice or place it exactly in the center of the trochanter.
Do not forget to turn meat on the grill. For the first time, do this in 20-30 minutes (depending on the cooking time), and then every 10-15 minutes.
A large, thick piece of meat should be placed as far as possible from the heating element, otherwise its surface will burn, but inside it will remain almost damp.
Chicken meat, veal, lamb
If you want to cook lamb on a grill, it is better to take a ham or scapula. The oven must be preheated to 180 ° C. Then put in it pre-pickled meat and bring the temperature to 225C. After 40-45 minutes a ruddy piece of lamb is provided to you.
Veal can also be pre-marinated, and the oven can be heated up to 180C. When cooking on the grill, it is better not to put the meat on the grate entirely, but immediately divide into portions: so it will cook faster and better bake. Pickled veal pieces on the grate, increase the temperature to 200C. Do not forget to turn the meat over in 30 minutes. The veal, depending on the size of the piece, will be ready in 80-100 minutes. Tender chicken or turkey meat and marinate in a preheated oven (up to 150 ° C). And increase the temperature to 180C. Cook for 50 minutes. Turn the meat over in 20-25 minutes. You can repeat the procedure again, 15 minutes later.
Fish Day
Grilling is preferable to cook or fatty fish with strong pulp (halibut, mackerel, cod) or less fatty and fleshy (trout, navaga, bream, carp). They are juicy and better keep their shape until the end of cooking.
Marinade
Fish are usually marinated in olive oil and a small amount of lemon juice. Do not put the salt in the marinade, it takes the liquid out of the pulp, and the fish becomes dry. If you bake not steaks, but whole carcass, you can fill her belly with fresh parsley, dill or other greens, or rings of onions. Marinate the fish for 30-90 minutes.
In the oven
First, grate the grate with vegetable oil, otherwise the bird, especially if it is with the skin, will stick to the grate. Put the fish tightly, one to the other. Carefully turn it over - it crumbles and falls apart. Turn the first time in 10 minutes. Fish are prepared quickly - at a rate of approximately 10 minutes per 500 g of weight (at 180 ° C).
Marinated trout on the grill
- 2 small trout;
- 1 pod of chili pepper;
- 1 small root of ginger;
- 1 tsp. cumin;
- 1 tsp. coriander;
- 1 tsp. vegetable oil;
- sea salt.
Prepare the marinade: pepper the seeds and finely chop, ginger grate on a fine grater, mix everything, add cumin, coriander, oil, salt. Fish clean, gut, wash and dry. On both sides make thin incisions. Lubricate the fish with marinade and put into the refrigerator for 1 hour. Put the pickled fish in a preheated oven.
Sweet Grill
With the help of a grill you can make delicious, juicy, fragrant and not too high-calorie fruit desserts recipes dishes cooked in the oven, which are prepared quickly and easily.
Apples with cinnamon on the grill
-1 kg of strong apples;
- juice of 1 orange;
- granulated sugar 0.5 p. l .;
- ground cinnamon;
- 200 g creamy filling.
Peel apples from the peel and core, cut into quarters. In a small saucepan, mix orange juice and sugar. Heat on a small fire and, stirring, wait until the sugar dissolves completely. Add the cinnamon, mix. Slices of apples dipped in the resulting mixture, put them on a grate or put on skewers. Cook on the grill, turning over, for 5-6 minutes, no longer. Serve these very useful and fragrant apples with a sauce of orange juice, sugar and cinnamon, and also with ice cream.
Do not turn on the oven to maximum, follow the recommendations for temperature. The dish will cook faster, but it will not be so appetizing.
When preparing meat, chicken or another bird on the grill, it is important to turn them in time. It is necessary to get a delicious and beautiful crispy crust and not to overdo the product. When using grill meat retains all its useful properties. The crust in the process of cooking on the grill is formed due to caramelization of sugar, which is in any meat. It does not allow the juice to flow, it remains in meat or fish. Due to this, the product is delicious. The main rule of cooking on the grill is to put the product only in a well-heated oven and turn it over in time.
Grilled Berries
- 4 pieces of white bread without crusts;
- 85 g - powdered sugar (or ground ordinary sugar);
- 2 tsp. starch;
- 200 g of sour cream;
- 3,00 g of berries (you can use any: raspberry, blueberry, red currant, strawberries and various mixtures of them, or frozen berries, previously defrosting them).
During the preparation of this dish, a delicious aroma of summer spreads around.
Preheat the grill, put the pieces of bread in a mold, sprinkle it with 2 tablespoons of sugar, and bake under the grill for 2 minutes until the sugar begins to caramelize. Mix the starch with sour cream. Put the berries on pieces of bread, sprinkle 1 tablespoon of sugar, top with a mixture of sour cream with starch and sprinkle with the remaining sugar. Put the shape closer to the grill grate and bake for 6-8 minutes until a brown crust is formed. Turn off the grill, leave the dish in the oven for 2 minutes, then immediately serve hot.
Vegetable stew
Traditionally, grilled meat and poultry. However, do not give up the hands of vegetarians, because you can also cook vegetables. By the way, vegetables, baked on the grill, retain the greatest amount of useful substances, including antioxidants. With any other form of heat treatment, almost all vitamins and useful properties of vegetables are lost.
Marinade
Vegetables are not worth pickling. Slice peppers, eggplant, zucchini, zucchini along the plates; Cut the tomatoes in circles, onions - on quarters. Sprinkle the vegetables with olive oil, pepper them, add a little chopped garlic for flavor. Vegetables do not necessarily salt: cooked on the grill, they will not be fresh.
In the oven
Vegetables put on the grate and send to the oven, preheated to 150C. The cooking time is 15-20 minutes, not longer. And a great side dish or main course (depending on preference) is ready.
Vegetable rolls
- 2 eggplants;
- 1 zucchini;
- 2 pods of sweet pepper;
- 3 cloves of garlic;
- olive oil;
- white ground pepper, salt.
Vegetables wash, dry. Eggplant and zucchini cut along thin slices and salt. Pepper the seeds, and cut into thin strips. Garlic finely chop, mix with butter and chopped herbs, salt and pepper to taste. Slices of eggplant grease with garlic mixture. On them, put zucchini slices, on top - strips of pepper, then - another layer of zucchini slices. Roll rolls, you can string them on skewers. Put in an oven, heated to 150C, on a grate and bake for 5-7 minutes on each side.