Grill time: Surprise your loved ones and guests

The season of the season

Farmer and e. Ignas Čerkauskas, owner of the Taurio House, notes that more and more Lithuanians are tamed by beef – they are interested in different beef cuts, their suitability and taste. According to I. Čerkauskas, this meat can surprise even experienced steak lovers.

« Beef is one of the different types of meat – it has a great variety of sawn structures and flavors that we will not find in other types of meat. In terms of taste, it is bright different from pork – beef has its strong, recognizable character, » the farmer says.

Although the potential for the use of beef is extremely wide, the beef steaks are famous. This dish is mostly a beef loin, also known as the entity.

While the beef steak can sound like a complex dish to make, it does not require a lot of ingredients or time to prepare this meat.

If the meat is matured properly, it does not need to be particularly processed or prepared in advance. It is enough to keep the beef for half an hour or an hour at room temperature, then season with salt, pepper, basil, thyme, olive oil or butter. If we want an expressive and true taste of meat, quality beef should not be marinated.

According to I. Čerkauskas, one of the main mistakes in preparing the beef steak is the cooked meat. Beef does not have to be cooked, it must remain juicy: it is important to remove the heat in a timely manner and keep it briefly to reveal the taste and the juice is released. It is recommended to use a meat thermometer – the ideal beef internal temperature is about 55-60 ° C.

Fast, healthy, delicious

According to Rimi meat technologist Vidas Nadzeika, although shashlik, sausage and chicken steaks are usually baked on a barbecue or scrap, it is increasingly popular to cook fish, cheese, vegetables and fruits. They bake much faster and surprise the more interesting nuances of taste.

« Like every skill, baking on the coals, you need to develop and not be afraid to experiment. In addition, such a fun activity unites different generations: smaller children observe how parents or grandparents are preparing and baking steaks, and older ones are not asked to help, » Nadzeika observes.

He recommends baking salmon steaks. You won’t have to wait a long lunch or dinner – it will be enough to season the fish with salt, pepper and sprinkle with lemon juice. It is also possible to use a glaze of honey or soy sauce: this will be the baked fish with an even crisp crust and the inside will remain soft and juicy.

For those who want to fry the fish on the grill, the expert advises first to heat the baking grill first and apply them a little oil – then the fish will not stick to them. « In addition, fish -free fish -free roasting on a grill is not suitable because it loses its juiciness quickly and becomes particularly fragile. Remember that the fish frying is a higher temperature and shorter cooking time than meat, so fish should not be cooked and bridged, » Nadzeika shares.

The mission is possible

It is time to give the opportunity to reveal the tastes of another delicacy of this season – watermelon. Yes, watermelon is perfect for dessert or juice, but also for grill, Lidl flavored masters say. It is an extremely versatile ingredient that is revealed in new colors when it is given a bit unexpected – the touches.

When baking the watermelon, some of the sugar in it caramelizes and the fruit pulp acquires a gentle smoke note. It goes well with fresh vegetables, various herbs or even poultry. This is not only a dessert but also a full -fledged component of the main course.

In addition, watermelon baking can be a sustainable way to use slightly overripe fruits. Probably every watermelon lover has repeatedly spinning on how to use fetal residues when all possible eating techniques have long been tired.

When choosing a watermelon, it is important to look for a well -ripe but solid fruit. The ideal watermelon in the scrap should be heavy and watery, with a visible yellowish spot, which indicates that the fruit has matured on the ground. If possible, choose a watermelon or low -seeded watermelon because they are more comfortable to eat.

Before baking, cut the watermelon with triangular slices or cubes about the thickness of the finger, leaving the bark – the fruit will not leak on the grill. Grease the grille with olive oil to prevent sticking and bake the watermelon for 1-2 minutes on each side until the surface is a little caramelize. Do not overdo it because it is only important to awaken its taste a little. For those who want additional notes, it is recommended to lightly sprinkle watermelon slices with sea salt or sprinkle with green lemon juice before baking.

Beef steak

200-250 g of beef an entrepreneet,

1 twig rosemary,

salt,

pepper,

olive oil.

First, heat the grill very well, grease the meat with oil, sprinkle with salt and pepper on both sides. Place the prepared meat in a preheated grill and bake each side according to the desired level of meat cooked. It is recommended to cook the beef steak to a medium level for the best flavor of the meat – 3-4 minutes on each side. Once the steak is almost baked, place the rosemary sprig underneath it will give the steak the aroma. After baking time, immediately remove the steak from the grill, place on the cutting table, wrap in foil and allow for 2 minutes to evenly distribute the juice inside the meat. After this time, sprinkle with salt, pepper and serve.

Grilled salmon with salad

600 g of salmon fillets,

1 lemon juice,

greens (parsley, beauty, etc.).

For the sauce:

200 g of fatty sour cream,

80 g of caviar,

1 lemon juice and peel.

For salads:

1 cucumber,

300 g of caliars,

1 bundle of dill,

1 lemon juice and peel,

3 tablespoons of olive oil,

salt,

pepper.

Serve:

cooked or fried potatoes.

Wash and prepare all ingredients. Peel and thinly cut the cucumber and the callar. Finely chop the dill. Grate the lemon zest, squeeze the juice. For the sauce, mix the oily sour cream, caviar and part of the lemon peel. For salads, mix lemon juice, olive oil, dill. Add the vegetables, season with salt and pepper. Sprinkle the salmon with salt and sprinkle with lemon juice. Bake on a grill or pan for 3-4 minutes on each side. Serve with sauce, salad, potatoes, sprinkle with greens.

Watermelon and sweet milk cheese skewers with basil

¼ watermelon,

1 packaging of sweet milk cheese (suitable for Halumi),

the fresh basil leaves,

olive oil,

salt,

pepper,

green lemon juice.

One by one, roll the cheese and watermelon on the wooden skewers. Lightly sprinkle with oil on the grill for 3-4 minutes. Place skewers with roasted cheese and watermelon slices on a plate and taste with fresh vegetables (perfect for radishes, cucumbers, peppers), lightly seasoned with green lemon juice.