Thursday, May 7, 2009

Grilled Dinner Dishes

Using whole chicken legs looks appetising and one per person is enough.
Marinade 4 whole chicken legs in:
2 tsp Soy Sauce (This is a secret ingredient many chefs use to get the beautiful bronze color on the meat)
Salt and pepper to taste
2 tsp Worcestershire sauce
3 tsp Ketchup
herbs- Dried Oregano, fresh parsley
3 tsp lemon juice
4 tsp Olive Oil
Mix everythin and marinade for atleast 1 hour. Heat 1 tsp oil in a flat pan. Throw in the chicken legs. Grill without covering till chicken in almost done. Now turn the heat to maximum and grill while pressing down the chicken. Serve with some garlic bread or buttered rice and Eat!
Cut in cubes/chucnks:
2 medium potatoes, few florets of cauliflower, 1 large carrot, 1 large onion, a bunch of green/french beans, half cup shelled peas
You can add Pitted Olives and button mushrooms, celery, broccoli...anything that you like! even eggplant...but fry the eggplant (brinjal) in some oil first. then add with rest of veggies.
Heat Olive Oil or butter in pan. Add 2 garlic cloves chopped, 1 clove (laung) and throw in potatoes and peas first. Cover and cook till half done. Throw in rest of the vegetables. Add salt and pepper. Cover and cook in their own juices till almost done. Cook in high heat without covering. Add chopped coriander and parsley. Add dried oregano. Enjoy with some herbed rice with white sauce.
Marinade for 30 mins two chunky Salmon/ Seer fish/ Sole fish or any fish u get in:
1 large tbsp English Mustard, 1 tsp Worcestershire Sauce
chopped parsley, 2 tsp Lemon juice
1 tsp Olive Oil
Salt, Pepper
Mix everything ang grill in a pan till done...about 4 minutes each side. Sprinkle chopped parsley and Serve with some buttered rice, bread with white sauce on the side.
Marinade 2 filets of fish of your choice in:
2 tsps Soy Sauce, 1 tsp lemon juice, 1 tsp chilli powder
1 tsp of palm or white sugar, 1tsp fish sauce (Optional)
Salt, pepper
Chopped herbs like parsley and coriander
half tsp Red Wine Vinegar (optional)
Grill the fish on high heat in olive oil while pressing it down on the pan. The red wine vinegar and sugar give the fish and beautiful bronzed crunchy covering. Pressing the fish down further helps caramelised the sugar in the fish and gives it a dark coat. This fish is sour, sweet and hot- a combination that works extremely well. Serve.

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