The time of barbecues has started, when we meet family and friends, and with something nice on a plate and a drink in hand, we can debate about life. Garden parties with grilled delicacies are already very popular in Slovakia. From many gardens, terraces or balconies, it starts from June until early autumn until grilling seaso finish. If this time you find yourself in the role of a host who organizes a summer barbecue, and you start to panic about what unusual things you could serve to guests, we bring you a few tips on grilled
The best one is electric
It is excellent to use a quality electric grill for grilling. You don't need any extra fuel for it, just plug it into the electricity at the place where you grill. There is no smoke and, if necessary, even in the event of a sudden change in weather, you can move it to the interior or summer kitchen, where the barbecue party can continue. You can continuously regulate the temperature of the grilling surface with thermostats and set the temperature that is optimal for the preparation of any raw food - from fine fish meat to baked steak. You will avoid charred pieces that do not do our health well. Whether you opt for a classic grill or a "knocker", with the electric grill you will enjoy the grill even more.
Grilled parma (2 servings)
You will need: 2 whole parmas without scales, fins and gills, without offal, 1/2 bundle of ragged parsley leaves, 150 g of soft butter, 2 crushed garlic cloves, 2 chemically untreated lemons, olive oil, coarse salt
How to do it: First, prepare the flavored butter. Roughly chop the parsley and then mix it well in the bowl with softened butter, garlic, rind and 1 lemon juice. Transfer the butter to a larger piece of foil and then wrap it in a roll like a sausage. Let it cool in the refrigerator for at least 30 minutes. In the meantime, prepare the grill. With a small sharp knife, cut the fish 4 times at an angle on each side, rub with oil and salt thoroughly on each side. Place on the grill and grill at medium heat for 8 to 10 minutes until the fish is overcooked and the meat separates from the bone. Turn the fish halfway through the grill. Serve them whole, with a few rounds of flavored butter, pieces of lemon and your favorite vegetables. Use the remaining butter for consumption with any vegetables, fish or meat - it lasts up to 2 weeks in the refrigerator.
Corn with chilli mango butter (6 servings)
You will need: 6 kukuričných klasov s listami, 1 zrelé mango, 1 čerstvá čili paprička, lístky z 1 zväzku čerstvého koriandra, 80 g masla, morská soľ, čerstvo zomleté čierne korenie, 1 limetka
How to do it: Do not tear off the corn leaves, just pull them off the cob. Soak whole corn in a bowl of cold water for at least 40 minutes so that the leaves do not burn on the grill. Meanwhile, cut the mango halves from the dice, cross each half through the flesh, then cut the flesh from the skin and finely chop. Finely chop chili pepper and coriander. Meanwhile, put butter, mango, chili and coriander in a cast iron casserole on the stove. Stir well until the butter is melted and everything is combined. Remove the cobs of corn from the water, spread with mango butter and then pull the leaves through them again. Place on the grill, close the lid and bake for 10 to 12 minutes. Turn at half time. Fold the leaves down and smear the ears with butter again. Leave the leaves together, return the ears to the grill and let the leaves hang over the edge of the grill so that they do not get caught. Grill for frequent turns for another 2 minutes, then salt, season and drizzle with lime juice.
Salsa instead of the classic vegetable salad goes well with grilled meat or corn.
Mango salsa (4 - 6 servings
You will need: 1 ripe mango, ½ red onion, ½ cucumbers, leaves of 1 bunch of fresh coriander, 1 lime, sea salt
How to do it: Cut the mango in half, then cut the flesh crosswise, then cut it from the skin and finely cut with onion, cucumber and coriander leaves. Squeeze the lime juice on top and mix well. Salt to taste.
Recipe source and photo: BBQ cookbook/BBQ kuchařka