Grilled chicken thigh fillet with honey and sage butter
When I choose to grill meat or chicken, the chicken thighs and beef fillets are often of really good quality. Some of my favorite meats are lean beef as a main meal with sirloin. Both the meat and chicken have injected fat which makes it really good to put them on the grill.
600gm chicken thigh fillets, boneless
1 tablespoon olive oil
Honey and Sage Butter:
50 grams butter
2-3 tablespoons sage picking
1 teaspoon finely grated lemon peel
1 tablespoon liquid honey
Freshly ground black pepper
Grilled leeks and a good salad with vinaigrette and bread
Rub the chicken with olive oil and season with a little salt on both sides.
Fry in butter until you get a beautiful golden brown color and a nutty aroma. Add the fresh sage leaves, finely grated lemon peel, and honey. Mix and remove from fire. Season with a little pepper.
Roast chicken over direct heat until cooked through, about 72 degrees. Brush them with butter near the end of the frying, reserving some for serving. Let the chicken rest for a few minutes before cutting it into thin strips. Drizzle over the rest of the butter and serve with the optional accessories.
Grilled mussels with parsley and garlic
I think our Swedish mussels deserve to end up on the grill and are perfect for eating when there’s plenty. It also gets a slightly smoky tone and finishes quickly. To a well-chilled dry white wine or a cold beer and bread – summer food at its best.
1 net mussels
1 deciliter of dry white wine
50g butter, room temperature
2 tablespoons finely chopped parsley
1 teaspoon finely chopped thyme
1 tablespoon finely chopped chives
2 garlic cloves, finely minced
2 tablespoons olive oil
Flake salt and freshly ground black pepper
Light sourdough bread or baguette
Wash and brush the mussels to clean. Tear off the beard that may be left on the edge of the mussels. Discard those that are broken or that don’t close when you click on them. Place the mussels in a rimmed oven dish or sturdy cast iron skillet. Pour in the wine and transfer to direct heating, cover the grill cover and roast for 10-15 minutes until the mussels open.
Mix all the herbal butter ingredients together. Remove the top crust from the mussels and click the herb butter. Put the grill back on and let everything heat up until the butter begins to melt. Serve immediately with good bread.
Grilled eggplant with harissa and roasted walnuts
I run here on the eggplant, but it’s also good to put baby squash on the grill and season it with North African seasoning. The spicy seasoning mixture is very good if you also add the sun-dried tomatoes. I like to have a jar on hand to savor roasted vegetables.
4 medium sized eggplant
Harissa with dried tomatoes:
1 red Spanish hot pepper
5 sun dried tomatoes
2 garlic cloves
1 teaspoon cumin
1 teaspoon whole coriander
1/2 lemon squeezed juice
1/2 deciliter olive oil
1 teaspoon ancho chili
Flake salt and black pepper
1 cup thick yogurt
2 tablespoons chopped parsley or coriander leaves
50g walnuts or almonds, toasted and coarsely chopped
Cut the eggplant in half lengthwise. Cut a checkerboard pattern on the cut surface with a sharp knife. Salt the cut surface with a little salt and leave it in front to extract the liquid for 30 minutes. Wipe clean with kitchen paper and rub the cut surface with a little olive oil.
Cut the hot peppers, sun-dried tomatoes and garlic. Heat a frying pan without fat and roast the cumin and coriander until the spices begin to appear in the pan. Beat in a mortar until the mixture is smooth. Put chopped chilies, sun-dried tomatoes, garlic, and spices into a mixing jug. Add lemon juice, olive oil, and ancho chili. Stir into soft pasta and season with a little salt and pepper. Add a few tablespoons of water if the mixture is too thick.
Roast the vegetables over a direct heat until they get a nice color and are fully cooked. Add a little seasoning paste over the cut surface towards the end of the frying time. Serve the eggplant hot or cold with thick yogurt and top with chopped herbs and walnuts. Add olives too if you like.
Read also: The Recipe: This summer’s best barbecue sauces and accessories
BBQ Tips Maria Zehamos
Roast beef: If you are keen on grilling meat, go to a meat dealer who has a good selection and knowledge to help you choose the right ingredients. Personally, I like the lamb chops with herbs and garlic. Or a great piece of appetizer, it’s always good to grill. Then good salt and freshly ground black pepper will be enough to bring out the taste of the meat.
Salt the meat ten minutes before you intend to grill it, and do not forget to take it out in time until it reaches room temperature. Grill to desired degree of frying and season with freshly ground pepper when the meat has rested for a while, before being sliced. Remember to cut the meat with the knife slightly angled over the fibres.
Make a grill tray to share when there are many of you. I usually figure 125g of beef per person.
Seafood grill: Raw materials from the sea often end up on the grill. For the Swedish mussels, I like to make the risotto in a pot on the grill. The mussels get an extra flavor from the charcoal and can be seasoned with herb butter or olive oil mixed with herbs and garlic.
green grill: When it comes to vegetables, it’s mainly about how long they take on the grill, whole vegetables need more time. Treat vegetables like meat or chicken, feel free to add barbecue sauce or vary with herbs, chili, and garlic. Then cooking becomes fun and exciting. But of course, grilled asparagus or wedges with cabbage and whipped butter is always a good idea in all its simplicity.
Read also: Three recipes for cooking over an open fire
Read also: Kebab Competitor – More Shawarma to Gothenburg
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