Just before we go out for a barbecue, we have compiled for you a bunch of tips from those whose roasting art and recipes of all kinds, for meat eaters and also for those who do not
Straight from the market of morocco.
"Longing for Marrakech" skewer
Photo:
Ithiel Zion
On your way to raising sacrifices in the gardens and woods in honor of 73-year-old Israel, I have packed for you a collection of recipes and advice I have received over the years from people whose roasting meat is their art throughout the year.
The wisdom of mangalists that originated on the day man discovered the fire and began to roast it.
First of all - patience.
Without it you will be required for various chemical additives and will know disappointments.
Second, keep the chunks in place, if one is required, until the time of roasting.
Use citrus or eucalyptus coals, the optimal way to light them is to burn one charcoal over which the rest of the charcoal is stacked.
Now place an open can on both sides, which creates a kind of chimney, and then - do not touch!
In 25 minutes you will have the beauty of lighting.
Start grilling only after all the coals have lit and the fire has calmed down.
Do not say "not bad, they will burn later", because it will give your meat an unpleasant taste reminiscent of oil.
You should also be equipped with a large can of canned food, in which you will burn coals and add to the barbecue if necessary, because it is always necessary.
When putting out the coals, do not blow up the barbecue.
It is important that the net is 15-10 cm away from the coals, because you want the hot air and not direct contact with them.
When you start, do not cover the net with large chunks, but combine large and small, so that it has an air BBQ. If there are only skewers, It is best to remove the net and place it in the air, directly above the barbecue. It is important to remove large pieces about two hours before grilling from the refrigerator and to roast them over a low heat, slowly. It
is advisable to choose a thick net of 10-8 cm.
It performs a kind of "artery blockage" to the meat and prevents the juices from going down.
As soon as the liquids rise, the steak must be turned - and God forbid.
Use fresh meat and give preference to fatty cuts.
The fat melts and is the one that maintains the juiciness of the slice.
Under no circumstances place frozen meat on the fire.
It is also important to lubricate the net, and in case of grilling large chunks we put them before you put them on the fire.
Whoever puts fish on the fire, puts them after the peak.
These like low heat, one that will slowly roast them, come off the fire and are half smoky.
Happy holiday, Israel!
Asian class
Grease with onion and a piece of lamb fat and stick on a fork.
The amount for 26 patties weighing about 50 grams each.
Ingredients:
√ 400 g minced lamb ribs
√ 300 g minced beef neck
√ 100 g minced lamb fat
√ 2 slices of white bread (without the crust), soaked in water and well squeezed
√ 1 egg
√ 1 tablespoon miso
√ 2 fresh hot peppers, seedless And finely chopped
√ 1/2 teaspoon sesame oil
√ 1 onion finely chopped
√ 2 tablespoons finely chopped chives
Put the meat and ingredients in the palms, except the onion and chives, and let them rest in the fridge for an hour.
Add the onion and chives, mix again and narrow round, plump patties.
Grease the grid, first with onion dipped in oil and then weathering (a piece of lamb fat), which is also dipped in oil.
Roast on the grill for 3 minutes on each side.
Romanian entrecote
I received the instructions for making this steak from Ben Tidhar, the wonderful chef who was a charcuterie and butcher who in recent years heads the Yuji Butchery in Kfar Shmaryahu, who is one of the best in the country.
First of all, you should ask the butcher to slice an entrecote with the lid, for slices 2-1.5 cm thick, no more than that. The Romanian should be thin enough for it to fold nicely in the pita, which is educated to absorb its juices. network grill, without giving him time at room temperature. That's how it was with Avrum, or Nello, and in semi or Theodore. all the stars of the scene Romanian burned here until a few decades ago and gave rise to tales of love accompanied by gypsy music was played in Loew between the tables.
whenever you Place romney on the grill, put half an onion and hot pepper next to it, after that you will decide if you want them in the pita or next to it, combine them between the bites. And most importantly - do not forget it on the fire. Such an entrecote must not dry out. Leave it pink inside.
Wings in three colors
Persian ribs, this is the unofficial name for the chicken wings, which are great heroines in Independence Day barbecues.
I bring you an option for three jobs, so you can choose what you want.
Each of them is beautiful for about 14 wings.
A small and cheap portion that brings great happiness.
Ingredients:
√ 1.5-1 kg halved wings
for the job:
√ 4 large cloves of peeled garlic
√ 3 cm peeled ginger root
√ 1.5 teaspoons white pepper
√ 1 tablespoon sesame oil
√ 4 tablespoons fish sauce
√ 6 tablespoons Soy
√ 4 tablespoons demerara sugar
√ 1/2 cup rice vinegar
For the job in yellow:
√ 200 ml coconut milk reduces
√ 1 teaspoon turmeric
√ 2 heaping tablespoons honey
√ 4 cloves garlic peeled
√ 1 tablespoon Tabasco
√ 2 tablespoons rice vinegar or white wine vinegar
√ 1 teaspoon salt
For the job in green:
√ 3 green onions
√ 1/2 mint bouquet
√ 1/2 coriander bouquet
√ 2 cloves peeled garlic
√ 2 cm peeled ginger root
√ 1/2 teaspoon white pepper
√ 1/2 teaspoon nutmeg
√ 1/2 teaspoon ground cardamom
√ 2 spicy green peppers without seeds
√ 1/3 cup olive oil
√ 1 onion
√ juice from 1 lemon
No matter what job you choose, put all its ingredients in a food processor and work into a smooth mash.
Then put the wings in a created position, cover and refrigerate for 10 hours.
At the end of soaking, remove and place on the grill, and occasionally, during grilling, anoint the wings with the marinade.
Preparation lasts about 12 minutes, or until the wings are charred on the outside but retain their juiciness on the inside.
"Devil Italian" Chicken
A recipe based on "Devil-style chicken", an Italian classic that stars in my home kitchen.
I suggest you toss herbs like sage and oregano into the coals, and maybe even a small sprig of rosemary.
The smoke they emit is like a fly perfume.
In a cookware store, you buy a book-like chain that costs a few pennies, and it will close on the flat chicken on both sides and make it easier to turn on the barbecue.
The patent is slow roasting, far from the fire.
The soaking and slow roasting will make the fly incredibly juicy and tasty.
The recipe is for one fresh chicken, beautiful for 2-3 diners.
Ingredients:
√ 1 whole and fresh chicken, halved along the breastbone
√ 1 tablespoon wine vinegar
√ juice from 1/2 lemon
√ 1 tablespoon chopped oregano
√ 3-2 cloves garlic
√ 2-1 finely chopped hot peppers
√ 1 teaspoon coarse salt
√ 1/2 teaspoon freshly ground black pepper
√ Olive oil
Mix the soaking ingredients well, rub the chicken on both sides and massage it.
Place the chicken in a bowl covered with cling film along with the spice bouquet and refrigerate for 12 hours.
Put the chicken in the net and start grilling slowly, turning it every ten minutes and brushing with olive oil.
The roasting will take between 40 and 60 minutes, depending on the size of the chicken, which must be roasted far from the coals at a distance of about 15 cm.
"Longing for Marrakech" skewer
In the market of Marrakech, where we went, we ate small skewers whose sweetness stays in our mouths for long days.
The cumin, which is pushed everywhere in the country, is served there on the side.
Go for fresh meat, prepare everything in advance and skewer in the field, near the fire.
The amount is good for 4 diners.
Ingredients:
√ 1/2 kg lamb shank cut
into 3 cm cubes
√ 1/4 kg beef heart cut into 3 cm cubes
√ 1/4 kg lamb fat cut into 3 cm cubes From
√ 1/4 kg heavy beef cut into 3 cm cubes
For the job:
√ 1/2 cup olive oil
√ 1.5 tablespoons black pepper
√ 2 tablespoons finely chopped mint
√ 1 teaspoon salt
Mix all the ingredients and soak the meat cubes for two hours.
Now sew.
Start with the heart cube, followed by the liver, then the liver fat and calf.
Arrangement - Its role is to prevent dehydration.
Roast over grilled coals for 12-11 minutes, no more.
Serve with a salad of equal value, and beautiful Morocco will awaken in your mouth.
Tofu on the fire
It was Shira Waxman who taught me to put tofu on the grill, and the recipe I received from her developed in my kitchen until it reached the wording in front of you.
Be patient and let the slices have someone in the job with no shortcuts.
It's good for him, which means it's good for you too.
The quantity is nice for 6 slices.
Ingredients:
√ Cube weighing 300 grams of tofu, sliced into 6 slices 1/2 cm thick
√ 8 tablespoons soy
√ 2 tablespoons rice vinegar
√ 2 teaspoons sesame oil
√ 4 cm fresh peeled and grated ginger Thin
√ 2 tablespoons brown sugar
√ Olive oil
Mix all the ingredients well, until the sugar melts, and soak the tofu slices for 5 hours.
Grease the grill mesh with olive oil and roast until the tofu surface is browned on all sides, occasionally brushing with butter.
A salad of equal value
This salad, with or without tahini, is to my taste the perfect accompaniment to anyone coming down from the fire.
It is formed in the field in two movements, and the sharpness gives birth to the next one with each bite.
Ingredients:
√ 2 peeled and halved white onions
√ 3 green hot peppers
√ 4 tomatoes
√ 4-3 tablespoons olive oil
√ 1.5 teaspoons salt
Sear the vegetables well on the grill fire, so that you will brown their peel.
Transfer the tomatoes and peppers to a bowl, cover for about 10 minutes, peel them and remove the pepper seeds.
Coarsely chop all the vegetables, mix with the oil and salt and eat close to preparation.
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