The time for picnics in nature is approaching: fresh air, a company of friends, a bonfire with barbecue and all that ... And the main course is, of course, barbecue! But it’s so banal (albeit tasty). We offer to diversify the picnic menu. After all, dishes on the grill, on charcoal are not only kebabs, but also “first, second and compote,” that is, soups, side dishes, and even dessert. Well, ready for experimentation? Then proceed.
Chorba is the head of everything!
Let's start with the so-called first. Here's a recipe for a dish on the grill from oriental cuisine - a dish that has different names for different peoples: Shurpa, Shorpo, Sorpa, Chorba. In essence, this is a thick meat soup with the direct participation of vegetables. And a particularly tasty chorba will turn out if you cook it on the grill, with an open fire. By the way, the dish itself is quite laborious, however, since you are all day in nature, around the campfire, it will take time to keep up and charge everyone with its energy. Traditional shurpa is made from lamb (fresh loin, tenderloin). But you can take both veal and lean pork.
Ingredients
We will need:
- a kilogram of lamb (tenderloin or with a small bone);
- some fatty fat;
- a kilogram of onion;
- the same amount of potatoes;
- a pound of fresh tomatoes;
- 5 pieces of carrots;
- 5 bell peppers;
- salt with pepper and spices;
- fresh greens.
Do not forget to take purified water for a picnic. Her for this dish will need about a five-liter bottle. For pickling, we take the traditional composition so as not to bother too: vinegar, water, salt with sugar and spices.
How to cook
- For this dish on the grill, first marinate the onion. We take half of the available quantity (half a kilo), cut into rings or half rings, salt and fill with a pre-prepared marinade mixture. We put it under oppression and remove it from our eyes for an hour or two (you can do this procedure at home, just before going on a picnic).
- To make a good chorba, we need a cauldron with a thick bottom. For the construction of this dish on the grill, we melt fat from a tail of fat in a cauldron (100 grams).
- Cut the meat coarsely and fry with spices (zira with barberry, coriander - desirable). Then the lamb is temporarily removed from the tank. On melted fat, fry chopped carrots and the remaining onions. We return to the cauldron and roasted lamb. Add coarsely chopped tomatoes with bell pepper. And then we stew meat with vegetables for another 5 minutes.
- Then fill everything with water, cover the casserole with a lid and simmer on the coals for about 2 hours. Periodically remove the foam. At the end of the stew add the chopped large potatoes, peppers (peas). Salt and sprinkle with spices according to individual taste.
- A delicious grill dish is almost ready. After 15 minutes, you can already regale your Chorba (Shurpa) comrades. We spread the dish on plates. We do this: pour the broth in one container, and meat with vegetables - in another. Sprinkle the broth with chopped fresh herbs (you need to put a pickled onion in it). Goes great outdoors!
Hamburgers in nature
Sandwiches with cutlets and vegetables are another grilled and grilled dish , which, in principle, is considered fast food. But cooked in one’s own hands, even in marching conditions, in fact, it’s simply not possible to call such a word a language, it turns out completely different in taste and aroma.
To all, making hamburgers is quite simple. So, we take:
- 10 buns;
- 3-5 medium onions;
- 10 slices of toast cheese (for each of the buns in a square);
- Tomatoes
- pickled cucumbers;
- lettuce;
- ketchup (or other sauce);
- mustard - according to individual preference.
For cutlets we use:
- a pound of ground beef;
- bow;
- grated cheese;
- salt / pepper / spices;
- breadcrumbs;
- Worcester sauce (so spicy and fermented, made on the basis of vinegar with sugar and fish, but you can do without it perfectly).
How to cook
The recipe for a grill - burgers - is quite simple, but there are some nuances. By the way, rolls for him can also be sculpted with your own hands, but we will not bother you, but take the store ones.
Instruction:
- First you need to prepare the stuffing (and it is advisable to do this before going on a picnic, so to speak, at home). Pork for minced meat is too fat, so it is best to use veal, beef, turkey from poultry. Pass the boneless pulp through the meat grinder. And peel the onions and chop them finely. Then fry in vegetable oil “to gold”. 200 grams of hard cheese (you can take the cheapest option, without frills and mold) three large on a grater. We mix all the ingredients in a container, salt, pepper, add a little Worcester sauce and let it soak. Then we form hamburger patties and crumble in breadcrumbs. The meat components in our country must be commensurate in their dimensions with the acquired buns. And inside each of the bread products it is necessary to make a recess so that when cooking the final product does not lose its shape.
- Carefully lay out the prepared patties on the grill (barbecue) so that they do not touch each other, and fry on the grill from both sides until golden brown.
- We carefully cut the buns with a bread knife along and dry them slightly on the grill so that they do not soften when the juicy cutlets are placed inside. By the way, if desired, as an addition, you can fry slices of bacon.
- Now let's proceed to the assembly of this delicious dish on the grill (see the photo of the final result below). Here, nothing will stop our culinary fantasy, because there are many options. For example, put a lettuce leaf on the bottom of the bun (to prevent bread from getting wet), pour it with ketchup, sprinkle with mustard (or other sauce for an individual taste), put a juicy cutlet, and already on top - a layer of cheese. Followed by pickled (or fresh) cucumbers, tomatoes and pickled onions in half rings (it is also better to do it in the kitchen, and not in nature). From above we cover mostly buns. Hamburger ready to eat - yummy!
Kebab
There are several varieties of this dish. We will prepare a grill of minced meat, which will be strung on skewers (like kebab) and fried on the grill. In the classics of the genre, the recipe is made from lamb, but you can use beef, lean pork, even chicken and turkey. The specialty of minced meat is that eggs and bread products are not added to it. Only meat with onions and spices goes into circulation.
Kebab Ingredients
This time we take a kilogram of lamb pulp, fat tail fat - 200 grams, 3-4 medium onions, fresh green onion, salt with pepper and spices, we take according to individual preferences. And by the way, it is better to cook minced kebab stuff in advance, at home. Then you in nature will only have to string it and send it to the coals. At the same time, a dish prepared on the grill will be more juicy and tasty, as the meat will “infuse” and soak in spices.
Simple cooking!
When the coals in the brazier have already gained heat, the minced meat (previously made at home from the above ingredients using a meat grinder) is strung on skewers (sausages should be 3 wide and about 15 centimeters long). We periodically wet the hands with water, firmly press the forcemeat to the skewers and form. The lula is grilled quickly, served to the table with adjika (another sauce of your choice is also possible), pita bread, fresh vegetables and herbs.
Grilled fish dishes: recipes with photos
Take salmon - this delicious, nutritious representative of the genus salmon is great for cooking on charcoal. All you need: buy steaks and pickle them previously in a simple sauce. We build it from olive oil, juice of 1 lemon, salt and pepper with other spices. When the flesh of the fish is properly marinated, and the coals are “approached”, slightly dry the pieces and put them on the wire rack. Grill on the coals on each side of the steak until golden brown. And when serving on a picnic "tablecloth-samobranka" we use various sauces for dipping pieces (for example, tartar or sour cream) - very tasty!
Take the carcasses of a mackerel without a head: this inhabitant of the oceans and seas also cooks very well on coals in the barbecue. Just a warning: the fish is rather oily, and it must be additionally wrapped in cling film and then cooked. This is done very simply. If the fish has been frozen, defrost it in vivo. We rinse under running water (if there is - we remove the head and entrails), dry with a towel and sprinkle with salt and spices (sets of herbs are good). Then we wrap the carcasses in food foil, adding lemon wedges to each serving. When the coals in the barbecue are well prepared, put the mackerel on the grill and bring to readiness (usually this happens quite quickly, within 15 minutes, but you can check by unrolling one of the structures). Fatty and tasty fish can be served right in the foil; let each of the participants in the picnic outdoors unfolds it independently and accurately.
Barbecue Diet
Those who follow their figure, or, for example, follow one of the diets without meat and fish, can also use the excellent recipes on the grill.
Firstly, all kinds of vegetables baked on a wire rack are excellent here. This is eggplant, and Bulgarian peppers, and traditional potatoes. You should not bother too much. We take the selected vegetables and wash. Peeling is not required. When the coals reach their condition, we lay out the products on the grill and after a while we turn them over to the other side. Condition is determined by softness - pierce with a fork.
Secondly, there are also bananas, and apples, and even oranges. Desserts (for example, ice cream) with grilled fruits on the grill are just an overeating. They will certainly please both you and your children. Again, for the preparation of these does not require much effort. We spread the fruits on the grill and bake until cooked. Then we clean and serve. Bon appetit to everyone and fun picnics in the lap of nature!