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Posts Tagged ‘grill’

  1. Grilled Jumbo Black Tiger Prawns with Fried Garlic and Lemon Recipe

    December 24, 2018 by Varga László

    Ingredients (1 serving):

    • 2 jumbo black tiger prawns
    • 4 garlic cloves
    • salt and freshly ground black pepper
    • olive oil
    • 1/2 lemon
    • 3-4 tablespoons virgin olive oil
    • 1 cup Toasted Garlic–Lemon Oil (see recipe list)

    Preparation method:

    1. Make a cut on the back of each prawn, using a sharp thin knife, starting under the head, about 2 cm long.
    2. Using a toothpick pull out the dark intestines tract.
    3. Smear the prawns with olive oil and season with salt and freshly ground black pepper. Place on a grill and cook until the prawns turn from grey deep pink, about one minute.

       4. Place on a grill and cook until the prawns turn from grey deep pink, about one minute.

       5. Turn side the prawns on the other and grill them for another minute.

         6. Chop roughly the garlic.

       7. Add the oil and garlic to a frying pan, fry over low heat for about 5 minutes keeping stirring, until garlic browns lightly.

       8. Turn off the heat and add the lemon juice; salt and freshly ground black pepper to taste.

       9. Serve the prawns drizzled with plenty of the garlicky-lemony oil.


  2. Grilled Beef Heart with Gremolata and Grilled Asparagus – Recipe

    August 3, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg beef/veal heart
    • salt and freshly ground black pepper
    • 1 bunch of asparagus
    • 1 lime

    for the gremolata:

    • 5 garlic cloves
    • 1 bunch of parsley leafs
    • 3-4 tablespoons extra olive oil
    • 1 lime
    • salt to taste

    Preparation method:

    1. Cut the beef heart into steak-like strips.
    2. Place the heart strips into a bowl, squeeze over the juice of a lime and season with salt and freshly ground pepper. Stir them together and let it marinate for about an hour.
    3. Trim the lower third of the asparagus shoots.
    4. Heat up the grill to high temperature and place the asparagus on the grill. Season them with coarse salt and grille them for a few minutes until they have the grill marks, then turn them on their other sides and repeat. Work in 2-3 batches, not to overcrowd the grill.
    5. After the grilling of the asparagus is finished, place the heart strips on the grill and grill them about 3-4 minutes on each side.
      Prepare the gremolata:
    6. Chop the garlic.
    7. Chop the parsley leaves.
    8. Add together to a small bowl the chopped garlic and chopped parsley, the juice of a lime and the olive oil. Season with salt to taste and let it marinate for 10 minutes.
    9. Serve the heart strips topped with gremolata and with the grilled asparagus on the side.  

  3. Chicken Marinated in Unicum with Vanilla Icecream Recipe

    February 25, 2018 by Varga László

    Ingredients (4 servings):

    • 1 kg boneless chicken thighs
    • 3-4 garlic cloves
    • 50-100 ml unicum
    • 1 pineapple
    • 200 g vanilla ice cream
    • 100 g fresh redcurrants
    • salt and black pepper to taste

    Preparation method:

    1. Chop the garlic cloves.
    2. Wash the chicken thighs and pat them dry with paper towels.
    3. Add to a bowl the chicken, garlic, unicum to covet it all – but only just, salt and freshly ground black pepper to taste.
    4. Leave it to marinate for an hour but not too much so the chicken doesn’t get bitter.
    5. Grill over high-temperature charcoal grill until nicely brown and crunchy outside but still juicy inside.
    6. Slice the pineapple into 2 cm slices and grill them over the same charcoal grill.
    7. Serve the chicken thighs with a slice of grilled pineapple, a large spoonful of vanilla ice cream and some redcurrants.