Herb marinade - the basis for gourmet grilling

You do so mouthwatering when you get your nose blows the familiar and irresistible fragrance from a neighboring garden? Conjure up your own gourmet marinade for summer grilling! Next time they may just envy ..

Grilling has become an indispensable part of our summer evenings and parties, holidays, cylinder weekends at the cottage, all kinds of celebrations and parties. Not surprisingly, right before our eyes and under the nose prepared fresh fragrant mňamka promises good mood in addition to more than a pleasant social event.

What can we grill?
Of course, meat of all kinds and appropriate quality sausages, fish, potatoes and mushrooms, vegetable then the most suitable small zucchini, eggplants, peppers, tomatoes, onions, but also the young corn. Excellent are different skewers, meat, vegetable, or combined according to taste and mood. Imagination and experimentation are endless. For the delivery of the right flavor and fragrance offers us lots of herbs and spices, ingredients indispensable for the Arts Grill alchemy ..

Research and development of AD and the meat and vegetables before grilling
Meat treat for the strongest effect condiments marinades best day ahead. Vegetables, potatoes and mushrooms only need a few hours in advance. Sliced ​​meat and vegetables thoroughly on all sides rub marinade prepared, placed into a sealable container and let ripen. Meat, but do not just fight outside, ochucovacího stronger effect is achieved when it lengthwise nakrojíme, so we created a kind of pocket that is filled with spice mixture. When grilling itself, then use the remaining marinade in combat during the heat treatment.

Herb marinade - the basic procedure for their domestic production
Marinades and seasonings for grilling can conjure from a wide range of herbs, spices and many other ingredients. The best known herbs and spices are, for example, thyme, rosemary, tarragon, sage, mint , parsley, oregano, basil, savory, cumin, paprika, chilli, coriander, pepper, allspice, bay leaf, nutmeg, cloves, mustard seed, dill, garlic and onions. Other suitable ingredients are olive or other oil, ketchup, lemon juice, soy sauce and Worcestershire á, beer, wine, salt, classical or herb vinegar , mustard and many more.
Generally, fresh herbs give the food a bit stronger flavor and aroma than dried. In fresh we therefore cautious dosing the meat and vegetables during cooking did not get bitter taste.
Herbs need to either crush in a mortar or finely slice and even water down fork, tapping a meat mallet or other suitable tool that we have at hand. Herbs then immediately pour a few tablespoons of oil to not lose their flavor and add more selected ingredients. Dried, finely rozemnuté herbs straight mix with the other ingredients.
The advantage of home-made marinade is undoubtedly the fact that it can "cut a tailor." Another positive is that our own home will probably be healthier than others, purchased at the store, which often (to our organism unkind) monosodium glutamate or excessive and unnecessary amount of salt. That's better, that freshly prepared marinade has a stronger flavor and spice strength.

.. a few recipes for inspiration ..

Garlic-herb marinade:
2-3 cloves of crushed garlic, a pinch of salt, pinch of pepper, a few sprigs of fresh thyme, rosemary, marjoram, basil and parsley (or 1/2 teaspoon dried each), 5 tablespoons oil
- Excellent in garlic herb baguettes, meat (fish give less garlic), aubergines and courgettes

Herb marinade not only on fish:
a few sprigs of fresh thyme (1 teaspoon dried), a few leaves of fresh mint (1/2 teaspoon dried), the tip of a knife crushed cumin, a little lemon juice, a pinch of salt, 5 tablespoons oil
- This marinade is delicious on chicken, vegetables, potatoes and mushrooms

Spicy herb marinade:
a few sprigs of fresh parsley and marjoram (1 teaspoon dried), a little less oregano and a few sage leaves (1/2 teaspoon dried) 2 cloves crushed garlic, 1/2 onion finely chopped, to pinch crushed cumin, 1/2 teaspoon red pepper, 1/2 teaspoon hot pepper or chilli powder, pepper and a pinch of salt, 5 tablespoons oil, 1 tablespoon ketchup
- Adds a spicy flavor and distinctive aroma all kinds of meat (fish is suitable with less garlic and no onions), pleasantly gets rough taste of eggplant, zucchini, mushrooms and all sorts of skewers

Let .. O)



[2006-07-19]
The author Herb marinade - the basis for gourmet grilling: Michaela Vorlová