What can be compared with meat, fish, vegetables and even fruits cooked over an open fire, with a crust and aroma of smoke!
Sweet pepper sausages
Cooking time: 20 min
For 4 servings: • 4 sausages, sausages or pork sausages • 1 small can of pickled small onions • 1 pod of red bell pepper • 4 tea tablespoons mustard • ground black pepper • 1 bunch of green onions with onions • a few lettuce • salt • vegetable oil
1. Cut the sausages across into small pieces. Wash, dry, sweet pepper, cut in half, core with seeds and stalk, cut into small squares.
2. Fold the canned onions onto a sieve. Grease the skewers with vegetable oil with a brush and string slices of sausages, squares of sweet pepper and pickled onions alternately on them.
3. Fry on charcoal or grill from all sides until the sausages are browned. Spice up.
4. Wash and dry the lettuce and green onions with a paper towel. Put on plates with kebabs. For each, put 1 teapot. spoonful of mustard and sprinkle a little bit of salt.
Sausages with onions and polenta
Cooking time: 1 h 30 min
For 4 servings: • 1 l of broth • salt • 250 g of polenta (corn grits) • 1 pinch of grated nutmeg • olive oil • 4 large red onions • 4 sausages of different shapes and sizes • 1 bunch of fresh herbs
1. Bring the broth to a boil, add polenta and cook, stirring, for 5 minutes. Remove from heat, add 1 table. spoon of olive oil, salt, nutmeg, cover and leave for 15 minutes. Peel and chop the onion rings. Sausages, if desired, cut and string on skewers.
2. Put the polenta in a layer 1.5 cm thick on a greased baking sheet, allow to cool, then cut into squares. Brown the polenta, onion and sausages on a grill, put on plates and sprinkle with herbs.
Skewers of vegetables with cheese
Cooking time: 40 min
For 4 servings: • 3 pods of red bell pepper • 2 small zucchini • 200 g of hard cheese • 110 g of canned olives stuffed with sweet pepper • ground black pepper • 250 g of butter • 1 bunch of lettuce leaves • salt
1. Cut the pods of pepper in half, remove the seeds and put them upside down for 8-10 minutes per grill. Then cool, peel and cut lengthwise into strips of 3 cm wide.
2. Wash, dry, zucchini the ends and cut lengthwise into thin plates. Cut the cheese into large cubes and wrap in zucchini plates and strips of pepper.
3. Rinse wooden skewers with cold water and string rolls on them, alternating with olives. Salt and roll the rolls with softened butter. Bake on the grill until the cheese begins to melt. To salt.
Meat Balls with Mint
Cooking time: 30 min
For 4 servings: • 2 onions • a handful of mint leaves • 500 g minced meat • 1 egg yolk • 1 pinch of grated lemon peel • 2 tablespoons. spoons of breadcrumbs • ground paprika • salt • ground black pepper • 1 cucumber • 1 pod of red, yellow and green sweet pepper • 200 g tomatoes • 50 g pitted olives • 3 tablespoons. tablespoons of olive oil • 3 tables. tablespoons of lemon juice • a few leaves of oregano
1. Chop onion and mint, mix with meat, add yolk, zest, crackers, ground paprika, black pepper and salt. Roll 20 small balls from the mass.
2. Cut the cucumber into slices, pepper into strips, tomatoes into slices. Stir, add olives, olive oil and lemon juice.
3. String the balls on skewers and fry on charcoal or in a greased frying pan for 10 minutes on all sides. Serve with salad, salt and pepper.
Pork skewers with oranges
Cooking time: 1 h 55 min
For 4 servings: • 1 kg of pork pulp • 1/3 teaspoon.tablespoons dried rosemary • 300 ml dry white wine • 1 orange • 1 onion • salt • ground black pepper
1. Wash the meat, dry and cut into small cubes, sprinkle with salt, pepper and rosemary. Dilute the wine with 100 ml of cold water, pour meat and leave for 1 hour.
2. Peel the orange by completely cutting off the white peel and divide into slices, removing all the films. Peel and cut onions into thick rings.
3. String the prepared meat on wooden skewers moistened with cold water, alternately with orange slices and onion slices. Fry on charcoal for 35-40 minutes, turning periodically, or in an oven heated to 200 ° C.
Pork with Kiwi Sauce
Cooking time: 25 min.
For 4 servings: • 600 g of pork pulp • 2 tables. tablespoons of vegetable oil • 2 sprigs of parsley • 4 kiwi • salt • black pepper • 2 onions • 1 table. tablespoon of olive oil • 100 ml of orange juice • 3 teaspoons. tablespoons of sugar • 6 tablespoons. tablespoons of white wine
1. Wash the meat, dry it, cut into 8 pieces and fry for 4-5 minutes on each side in a wire rack or grill pan. Transfer meat to aluminum foil, salt, pepper and wrap well so that it does not cool.
2. To prepare 3 kiwi sauce, peel and mash with a fork. Peel onions, finely chop and lightly brown in olive oil. Add
orange juice, sugar, wine and boil lightly. Put the flesh of kiwi, salt, pepper, mix well, bring to a boil and remove from heat.
3. Put the meat on plates, pour fruit sauce, garnish with slices of kiwi, herbs and, if desired, lemon zest. Serve potatoes on the side dish.
Grilled carp
Cooking time: 45 min
For 4 servings: • 2 carps • 1 onion • 20 g of dill greens • 6 tablespoons. tablespoons of olive oil • 1 teaspoon. spoon of marjoram • 2 bay leaves • 1 lemon • 1 kg of potatoes • 500 g of tomatoes • 50 g of leaf lettuce • salt • pepper
1. Clean carcasses of carps, gut them (don’t cut off your heads!), Wash. Salt and pepper from the inside. Mix olive oil with marjoram and 2 tablespoons. spoons of oil to sprinkle the fish from the inside. Peel and finely chop the onion. Chop dill, mix with onion, start the fish, put a bay leaf inside, fasten with toothpicks and leave for 10 minutes.
2. Cut the lemon into slices. On the carcasses of carps make cuts, put slices of lemon in them, salt and sprinkle 2 tablespoons on top. tablespoons of olive oil. Grill for 10 minutes.
3. Wash the potatoes, cut them into halves, salt, drizzle with oil and grill until cooked. Serve with tomatoes and fish on a salad.
Smoked Brisket Fruit
Cooking time: 30 min
For 4 servings: • 4 hard pears • 4 bananas • 6 tables. tablespoons of lime juice • 300 g canned pineapples (rings) • 200 g smoked brisket • a few pieces of lemon balm for decoration • salt • ground black pepper
1. Wash the pears and bananas, dry with a paper towel, peel, cut into 3-4 cm slices, sprinkle with lime juice and leave in a cool place for 7-10 minutes.
2. Throw canned pineapples in a colander, drain and drain on a paper towel. Sprinkle slices of pears and bananas with ground black pepper. Cut smoked brisket into thin slices.
3. Wrap slices of bananas and pears with a slice of the brisket and fasten with a toothpick, chop on wooden skewers and grill for 5 minutes. Prepared pineapple rings lightly singe over an open fire. Decorate everything with lemon balm.
Photo: Stock Food / Fotodom.ru (2); CFA Burda (6).
