DISHES ON THE OPEN FIRE

How many grilled delicious foods did you manage to try? Unfortunately, not everyone has the opportunity to purchase this unit, but having barbecue or pot you can make your dinner outdoors no less colorful and tasty. And sometimes these devices aren’t needed because fire and charcoal also has not been canceled. So, even not planned picnic can be turned into delicious and square outdoors dinner. Do not believe me? Then read on.

Our ancestors tried to give taste to food with the help of the fire. We like picnics not only for the delicious dishes that are prepared on fire, but also for the opportunity to relax with good company and spend time in the open air.

Picnic is as picnic but dinner is on schedule!

Even if a picnic is spontaneous you don’t give up the possibility of a tasty snack. Meals can be cooked on a charcoal wrapped in foil. Of course, it’s better not forget to be ready for everything. If you plan to bake chicken legs or wings take a barbecue, if you plan to go fishing and to cook fresh fish then take grill.

Be caught, Fish!

If it is a picnic with fishing, the main dishes on the fire will be fish and fish soup.

There are many alternates for cooking fish in the open air, but the best variant is on the grill. The fish is cleaned, washed, rubbed with spices (usually salt and pepper are used). You can sprinkle fish with lemon juice or white wine; sometimes it’s sprinkled with melted butter. Then put it on the grill and fry for 4-5 minutes on each side.

If the picnic has begun, and the fish do not bite you should think how not to waste your “fish day” and not to break the mood of a fisherman. This requires a strategic reserve such as Alaska Pollock in coconut sauce. At home Alaska Pollock fillets should be marinated in a mixture of sunflower oil (50 g) and lemon juice (50 g).

The sauce is prepared like this: coconut chips cover with hot water. Put there also sliced rings of capsicum, garlic, parsley, salt, pepper, lemon juice and spices. Mix these well.

Let fillet to marinate for an hour or an hour and a half, then put a little spice and roast on the grill until it turns golden crust. Serve it under the warm coconut sauce.

Picnic isn’t a reason to decline the first course. On weekdays we cannot always pay due attention to it. I think everyone knows how to cook the fish soup. It’s not a long deal, only 15-20 minutes. You may use everything that you prefer. As usual, they put potatoes and onions. But if you want to surprise your company, cook Finnish version of fish soup. It is not clear broth but a full value and nourishing fish soup.

Broth should be cooked with small fish or with the head and tail of a large fish. After half an hour of cooking remove them from the broth and put potatoes, onions, carrots, capsicum and garlic into the broth. A little later add the pieces of fish. To 5 minutes before the end of cooking, put the processed cheese previously dissolved in broth. Before serving, sprinkle the soup with herbs.

About shashlik

Of course, there is no sense to describe a thousand recipes of shashlik. I’m sure that the recipe for the marinade of pork will not be superfluous. Try to marinate the meat in a sauce of garlic, ginger root, yoghurt, coriander and classical seasoning for pork. The taste will be a surprise surely!

By the way, I think not all have eaten shashlik from champignons. It is also delicious if they are marinated properly. You need paprika, garlic, dill, soy sauce, lemon juice and vegetable oil. The champignons should be marinated in this mixture for 15 minutes. Then they are ready for stringing on skewers and roasting. By the way, you can cook them at home in the oven, however, in the open air everything will be much tastier.

Older children can be trusted to bake potatoes in the charcoals. To do this, you should wash potatoes, not clean it but cut in half, put inside a piece of bacon. You can add spices. Wrap it in foil and put in charcoal. In 15 minutes it is ready, aromatic and delicious!

The real fondue

I think there are a lot of people who want to taste the fondue. Don’t forget to take copper! Grease it well with garlic. Pour the cream at the bottom of the copper, then add cheese and pour a little white wine. It is better to grate the cheese (so it will melt faster), but if you haven’t grater, you can cut cheese into small cubes. Optionally, into a liquid cheese you can add onions, garlic or bacon bits. You can add anything but just sit around the copper, carefully winding cheese on bread. I think this will be a nice meal highlight of the evening.