Pork in lavender
Ingredients:
- 4 pork chops on the bone
- ½ lemon
- ½ tablespoon of dry lavender
- 1 tablespoon of thyme
- 1 tablespoon of rosemary
- 2 tablespoons of honey
- 2 tablespoons of olive oil
- 1 teaspoon of salt
As with most barbecue recipes, marinade is extremely important. Stir in chopped thyme, rosemary, lavender, salt, oil, zest and lemon juice. Put the pork chops in the marinade, cover them with cling film and place in the fridge for 3 hours. After this put it in the grill and fry until ready (the main thing is not to overcook so that the meat does not become dry).
Japanese grilled beef tongue
Ingredients:
- Beef tongue - 1 kg.
- 2 tablespoons of soy sauce;
- 2 tablespoons of sake;
- 1 tablespoons of sesame oil;
- lemon juice;
- 1 tablespoon of Yuzu kosho sauce. (for the preparation of the sauce you will need 1 chili pepper, 2 limes, a teaspoon of salt)
Raw beef tongue must be peeled and cut into pieces about 1.5 cm thick. Mix 2 tablespoons of soy sauce, 2 tablespoons of sake, 1 tablespoon of sesame oil, 1 tablespoon of lemon juice, 1 tablespoon of Yuzu kosho sauce for the marinade and place the sliced tongue in it for half an hour. Fry pieces of tongue on each side for 2-4 minutes.
Grilled prawns with thyme
Ingredients:
- 10–15 king prawns
- 2 cloves of garlic
- 2 stalks of fresh thyme or a pinch of dried one
- 1 lemon
- 100 ml of olive oil
- Salt, black pepper to taste
Peel the shrimps and pickle them in a mixture of olive oil, pepper, salt, lemon juice, garlic and thyme. Then grill on both sides for 5 minutes.
Grilled quails
Ingredients:
- 3 quail carcasses
- 100 ml. of soy sauce
- 1 teaspoon of Provencal herbs
Quail carcasses should be thoroughly rinsed and placed in a small container. Add a mixture of soy sauce and herbs. Close tightly and shake the container. Leave the carcass to marinate for 40 minutes. Put the carcasses on the grill and periodically turn them so that the meat does not burn.
Grilled trout
Ingredients:
- 2 large trout steaks
- 1-2 tablespoons of olive oil;
- salt and pepper to taste;
- fresh rosemary.
This is one of the easiest grill recipes. Mix butter and flavoring, pour trout into this mixture. Leave the steaks in the fridge for 30-60 minutes. Put the fish on the grill and fry for 7-8 minutes on both sides.
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