Grilled Beef Steak with Orange

Ingredients of Grilled Beef Steak with Orange:

Grilled Beef Steak with Orange Recipe
Beef tenderloin (about 600 g): 4 slabs
Large potatoes: 4
Leeks: 3
Tomatoes: 4
Oranges: 2
Grand Marnier: 60 ml
Ginger soup: 1 c.
Herbs
Olive oil: 2 c. tablespoons
Salt and pepper

Preparation method of Grilled Beef Steak with Orange:

Preheat your oven at(210 ° C).
Marinate the pavement in a dish accompanied by c. tablespoons Grand Marnier and ginger, cover and let stand in refrigerator for 3 hours.
Peel the oranges and cut each into 4 wedges, place them in a dish and pour the rest of Grand Marnier. Cover and leave in the refrigerator for 3 hours also.
Meanwhile, wash the potatoes and cut them into 2.
Oil slightly ovenproof dish and arrange them in the dish. Bake for 10 min.
Wash the tomatoes and leeks thoroughly.
Cut the leeks in the two lengthwise and each half into a plurality of sections in the width direction.
Bake them in the same dish the potatoes for 10 minutes more.
Cut the tomatoes into two, sprinkle with herbs and drizzle with a drizzle of olive oil. Bake them in a hot oven 10 minutes.
Meanwhile, fry the beef barbecue pavers (or default on the oven). Add salt and pepper and add flavor with herbs.
Also made the orange grill drained until they color slightly.
On each plate, place a block of grilled beef, accompanied by orange slices and roasted vegetables. Sprinkle the rest of the orange liqueur.

Serving:

2-3 people.

Lamb with Artichokes

Ingredients of Lamb with Artichokes:

Lamb with Artichokes Recipe
Meat (boneless lamb shoulder): 1.2 kg
Fresh peas: 500 g
Snow peas: 250 g
Artichoke hearts: 12
Sprigs of sage: 2
Oil: 3 tbsp.
Coffee coriander seed: 1 tsp.
White wine: 50 cl
Coffee black peppercorns: 1 tsp.
Coarse salt

Preparation method of Lamb with Artichokes:

Shell peas, artichoke hearts cut in two.
Defiles the peas.
Wash, dry and thin out the sage.
Cut the meat into cubes. Heat the oil in a large casserole.
When it is hot, add brown the beef cubes on all sides.
When they are nicely browned, add the coriander seeds, peppercorns, 1 tbsp shave coarse salt, sage and artichoke hearts. Pour the wine over. Mix well, cover and cook over low heat for an hour putting a little water during cooking if necessary.
Then add the peas to the casserole and cook 30 min.
5 minutes before the end, add the peas.
Serve directly from the casserole.

Serving:

5-6 people.

Breast of Lamb Roasted Ribs

Breast of Lamb Roasted Ribs with barbecue sauce is a delicious recipe. Meat is favorite food of the people .this food is liked by everyone.

Ingredients of Breast of Lamb Roasted Ribs:

Breast of Lamb Roasted  Recipe
A piece of breast: 750gm

Barbecue sauce As required

Tabasco: 1

Thyme: 3tbsp

Oregano: 1tbsp

Prepare of Breast of Lamb Roasted Ribs:

Take the breast of lamb, and cut like a fan, without separating every two bones.
Stitching with the knife in several places the flesh.
Spread a sheet of plastic wrap on the work twice as long as the cut of meat.
Mix barbecue sauce and Tabasco. Coating the breast with sauce, paying into the holes and between the bones.
Close the chest film and marinate in the fridge 24 hours.
Preheat oven to 220 °.
Transfer the brisket in a sheet of aluminum foil. Sprinkle with thyme and oregano, close the aluminum tinfoil and bake as for 45 minutes
At the same time, wrap the potatoes thoroughly washed and tender but individually in aluminum pieces and cook them.
Then open the foil, move the oven on grill and cook for 15 minutes. Back then cut and grill the other side for another 15 minutes.
Serve hot, after asking a knob of butter with salt crystals on potatoes and corn .

Serving:

4-5 People.

Chinese Tikka


Ingredients of Chinese Tikka:

Chinese Tikka Recipe
Meat Cube: 1kg
Ghee: 350gm
Yogurt: as required
Dry coriander: 1tbsp
Pepper, salt: as required
Cinnamon: 6
Black pepper: 8
Cloves: 8
Ginger: 1 small piece

Cooking Method of Chinese Tikka:

Fry meat until red, extract meat from pan.
Make paste of ginger and sprinkle ginger and salt on meat.
Fry onion into ghee and add yogurt, water and meat into it.
When yogurt will dry add coriander.
When meat will tender skewers the meat and give heat to them and serve.

Serving:

7 to 8.

Hot Wings

Ingredients of Hot Wings:

Hot Wings Recipe

Chicken wings: 20

For the sauce:

V8 juice: 280 ml

Lemons for juice: 10

chicken bouillon cubes: 4

Jalapeno: 1 mark

Preparation method of Hot Wings:

Pour into the blender all the sauce ingredients and get ready to mash together with the wings, they are well covered for 1 hour, then charcoal grilled or baked can go for a day nick pick as input are special (sandwich)

This recipe serves also spreads the whole chicken for roasting, and both like chicken wings can go smearing with the same sauce helped a special brush that turned every brushstroke give the sauce. They are scrumptious. They will not regret it and your guests will be delighted!
It is my family’s secret recipe (do not tell anyone)

Serving:

3-4 People

Grilled Lamb Chops

Grilled Lamb Chops with thyme are a yummy recipe. It can be cooked easily either in oven or stove.

Ingredients of Grilled Lamb Chops:

Grilled lamb chops Recipe
Chicken Chops: 2

Olive oil: 1tbsp

Thyme: 3tbsp

Salt as required

Black pepper: 5

Preparation Method of Grilled Lamb Chops:

Flatten the chops with the flat of his hand.
Marinate in the mixture: olive oil, lemon juice, thyme and pepper.

You can prepare well in advance let them marinate 24 hours, but an hour or two can be enough if you’re in a hurry.
Salt your chops, let them brown on high heat on a grill or skillet (without added fat) 4 to 5 minutes on each side.

Garnish and serve immediately.

Serving:

4-5 People.

Chicken on the Grill

Ingredients of Chicken on the Grill:

Chicken on the grill recipe

Rosemary (leaves): 2 tablespoons

Salt (coarse kitchen): 10 tablespoons

Whole cumin: 2 tablespoons

Soy sauce : 2 tablespoons

Glutamate (Ajinomoto): 2 tablespoons

Crushed pepper (freshly ground): 2 tablespoons

Garlic (crushed in mortar): 5 tablespoons

Preparation of Chicken on the Grill:

All this things mixed and let the chicken marinate for at least 3 hours.

The cooking time is approximately 50 minutes at a temperature of 380 ° F.

Note: If you mix 3 tablespoons brown sugar with a cup of peach juice and chicken that is painted, will be more crisp.

Serving:

2-3 People.

Spicy Garlic Cashew Chicken

The Spicy Garlic Cashew Chicken is really a usual type recipe it is amazing in taste and good for health.

Ingredients of Spicy Garlic Cashew Chicken:

Spicy Garlic Cashew Chicken Recipe
Cashew nuts: 1 cup
Coriander: 6tbsp
Olive oil: ¼ cup
Garlic cloves: 4
Soya sauce: 2tbsp
Pepper as required
Salt as required
Chicken thighs: 3 pounds

Cooking Method of Spicy Garlic Cashew Chicken:

Add the cashews, cilantro, oil, garlic, soy sauce, brown sugar, jalapeno, lime juice, and 2 tablespoons of water into a blender. Blend until the mixture is a smooth paste. Add salt and pepper to taste. Reserve a third of the marinade for serving with the chicken. Use the rest for coating the chicken.
Sprinkle the chicken thighs all over with salt and pepper. Coat the chicken pieces with the marinade. At this point if you want, you can make ahead, and chill for several hours or overnight until ready to cook. Bring to room temperature before cooking.
Now preheat broiler or prepare grill for medium direct heat. Grill chicken, turning frequently, until golden and crisp and a meat thermometer reads 170°F when inserted into the thickest part of the thigh (not touching a bone), or when the juices run clear (not pink) when cut into with a knife. This will take about 25 to 35 minutes for a grill on medium heat. Depending on how far the chicken is from the heat. Serve with lime wedges.

Serving:

4 People.

Cumin Curry Chicken Skewers

Cumin Curry Chicken Skewers on barbecue are a really spicy and tasty food. it has a great taste texture.

Ingredients of Cumin Curry Chicken Skewers:

Cumin curry chicken skewers Recipe
Skewers: 4
Chicken breast: 2
Lemons: 2
Cherry tomatoes: 4
Red pepper : 1/2
tablespoon of curry: ½
Olive oil: 5 tbsp
Salt and pepper: 1/2

Cooking Method of Cumin Curry Chicken Skewers:

First of all cut the chicken breasts into cubes and places each piece in a flat box with lid.
Sprinkle chicken with lemon juice. Add olive oil and spices. Salt and pepper.
Mix well and refrigerate for at least 2 hours.
Occasionally stir the box for all the pieces properly marinate in the mixture made from lemon.
Make then inserting the skewers chicken, cherry tomatoes, and pieces of remaining lemon and diced peppers.
Cook gently then enjoy a barbecue at home.

Serving:

4-5 People.

Steak Teriyaki

Steak Teriyaki is delicious foods it is the most tempting dish and liked by everyone I love this food and I also very fond of it.

Ingredients of Steak Teriyaki:

Steak Teriyaki Recipe
Marine rice wine: 1/3 cup

Cup sake: 1/3

Cup soy sauce : 1 cup

Sugar: 1tbsp

Fresh grated ginger: 2tbsp

Flank steak or skirt steak: 1/2or 2

Olive oil as required

Cooking Method of Steak Teriyaki:

First of all start to combine the marine, sake, soy sauce, sugar, and grated ginger in a large, shallow bowl. Put the steak in the marinade and leave marinating for at least an hour marinating when ready to cook, remove steak from marinade, reserving the marinade. Now place steak on a platter and set aside. Place marinade in a sauce pan and bring to a boil. Boil for 10 minutes, or until the marinade has reduced to a thin glaze, becoming your teriyaki sauce.
If you are going to grilling the steak, prepare your grill for high, direct heat. If pan frying, heat a large cast iron pan on high heat. If grilling oil the grill grates. Pat dries the steak. Rub a little olive oil all over it. Place the steak on the hot grill or pan. Leave for 3-5 minutes on one side, or until the side is well browned, and turn the steak over and sear the other side. Baste the steak with teriyaki sauce. When the steak is well coked both sides, remove from the heat and let rest for 10-15 minutes… Slice the steak in half, following the grain of the steak so that you are slicing along the grain. Then make thin slices (1/4-inch) against the grain and on a slight diagonal. Slicing this way will break up the muscle fibers, making this naturally tough cut of meat quite tender.
If there are juices that run out of the steak as you cut it, add the juices to the teriyaki sauce.

Serving:

4-5 People