What to cook on a fire.
Soon all the forest glades will be lit may day bonfires. May day, like many familiar things, the Russian people are not taken away. Of course, you’re going to fry a shish kebab, thinking that I could cook it better than anyone. But there are many more dishes that you should be able to skillfully cook on the fire. So, going on nature, taking with him not only the skewers, but the pan…
1. Fried potatoes
Potatoes, fire-roasted, very different from home. If you add some ingredients and seasoning, then, believe me, this potato can become a better meal than your famous barbecue.
— 5-6 large potatoes, cut into cubes;
— 1/4 Cup of olive oil;
— 2 tbsp. butter;
— 1 onion, chopped
— 2 bell peppers, chopped
— 1 jalapeno, sliced;
— 2 tsp of garlic powder;
— 1 teaspoon of salt;
— 1 tsp of smoked paprika.
The pan pour a thin layer of olive oil, about 2 tablespoons, and put it over a charcoal fire, on wire rack. Add the onion and fry for about 2 minutes. Add the potatoes, pepper and 2 tablespoons of olive oil, mix well. Cook about 10 minutes, stirring occasionally.
Add a few tablespoons of water, cover with foil and simmer for 5 minutes.
Remove the foil, add the seasoning, continuing to stir, cook until until the potatoes are roasted and prepared.
2. Sausage in the dough
— pack of hot dogs (for a big company do the calculation yourself);
— packaging test (in plates);
— mustard, ketchup.
On a smooth surface lay out the dough and cut it into triangles (ideally to buy the dough for croissants, then cut is not necessary), a sausage wrapped in dough diamond, strung on a skewer and fry until brown crust.
Serve with mustard and ketchup.
3. Potatoes in foil
— 16 medium potatoes, about 5 cm in diameter;
— 3 tbsp coarse salt;
— 2 tbsp olive oil;
— 6 large unpeeled heads of garlic, crush;
— 1 tsp chopped fresh thyme;
— 1/2 tsp finely chopped fresh rosemary.
Place the potatoes in a large pot. Add salt and enough water to 2 inches above potatoes. Bring to a boil, then reduce heat to medium-low and cook the potatoes until tender, about 10 minutes. Drain the water. Add all other ingredients (except garlic) and mix. Allow to cool. Take six 30-cm squares of foil, arrange potatoes on foil, add on top of the head of garlic. Foil seal. (You can make in advance and allow to stand for 1 hour.) Srednogorci to build a fire in the grill. Arrange the potatoes in foil on the grill and cook, turning occasionally, until warmed and start to sizzle, about 15 minutes. Pierce foil with a fork to release the steam. Open packets carefully (hot steam!).
slices of bacon;
and more bacon;
and more bacon;
— Bacon king!!!
The recipe is a real bummer. As you might guess, all you need is bacon, a skewer and a bonfire where you can roast yummy elementary. What’s the advantage of this dish? That in field conditions you can enjoy crispy slices of delicious bacon. Especially on the fire any tastier dish than just fried in the pan.
The most difficult in the whole process not to overcook the remains of pigs. For that you need time to turn the skewers and correctly thread the bacon. Try to weave each strip, leaving a small gap between the folds. Otherwise, these places should not expect a good roasting.
Try to flip as often as possible that the meat was cooked evenly. Do not hold too long because the meat is thin and tender, otherwise you’ll get dry grease on the skewer. If you prefer them, please, do not dare to insist.
Oh, and most importantly – control the fire, otherwise the bacon will burn and become similar, rather, on Joan of arc than something edible.
— shrimp (whatever);
sauce (at your discretion).
The closest relatives of cockroaches work well on an open fire. It would be better to take individuals a little more to a happy soul and stomach enjoyed. And detail is better send in a boiling water saucepan.
As you know, in shrimp only eat the tail. Chitin armour is better not to eat, but to remove at once is not recommended. Fire away in it, otherwise all the nutritional juices will flow away to hell. Accordingly, it makes no sense to sprinkle the chitin (which is still edible for normal people) spices. Stop sprinkling salt on both sides. Some prefer to remove the rectum that is right in a juicy tail. But that being said, everyone’s business: cut the shit or leave.
Fry in hell, the sun (not to be confused with the flame, because the flame will burn everything to hell) long. Minutes 15. Overcooked shrimp is harder to clean, and the taste is dryish. Can be strung on skewers and on the grill. Thanks to the chitin of the shrimp do not burn.
If you’re still worried about taste, then forget it. Do not have to poke seafood in the marinade. It’s not meat. Better after cooking to make yourself sauces to dunk the meat delicious. The easiest option is soy sauce. Option more exotic – lemon juice with pepper. Drink, respectively, with beer or white wine. Bon appetit!
— fish (salmon, trout, chum salmon, humpback salmon);
— the mixture of peppers;
— lemon juice (from one lemon);
— olive oil (3 tbsp);
— garlic (4 cloves).
As already mentioned, we take the most basic options, so no zapekanie sour cream and other dairy delights. You can once again wrap sea monster in foil, but that being said, not necessarily. Can you cook directly on the grate, no foil.
Take, pour the fish pieces (as you might guess, the fish can take any, we chose NESTLEVEL) mixture, in which the floating salt, pepper, lemon juice, olive oil and pressed garlic. And most importantly, give the fish to infuse the divine mixture at least 20 minutes. Once I took the foil, put on a lattice sheet of foil and merciful let him warm up. Already warm the foil put the fish tired of waiting and, turning 2-3 times, wait until the sea dweller fry until fully cooked. If fillets are very thin, then fry on each side, not more than 2 minutes.
12 mushrooms, cut in half;
— 1 large onion, cut into wedges;
— 3 sweet pepper;
— 4 tbsp of olive oil;
— juice of one lemon;
— 1 crushed garlic clove;
— 15 g chopped fresh thyme;
— 15 g chopped fresh rosemary;
— salt and black pepper to taste.
About the kebabs of vegetables literally legendary. Nothing makes vegetables taste as good as the aroma of a campfire. So stick the mushrooms, onions and peppers alternately on skewers. Actually you can use any veggies, even radishes. Then, as they say, at your discretion.
In a small bowl, mix olive oil, lemon juice, garlic, thyme, rosemary, salt and pepper and this marinade lubricated vegetable dish. It would be nice to grease and the grill, so you don’t have to peel vegetables.
In the end, yummy fry for 4-6 minutes, occasionally turning and lubricating marinade. A skewer or grate is not important, the main thing that was cooked with a soul.