Жарим на костре: идеи для быстрого пикника — от куриного кебаба до маршмеллоу
Весенне-летний сезон — в самом разгаре! Запасайтесь играми для большой компании, пледами и вкусной едой и отправляйтесь на пикник. Лучшее, что мы можем предложить в дополнение к этой идиллической картине, — рецепты аппетитных блюд, которые можно приготовить быстро и легко на костре.
Хачапури на шампуре
Ингредиенты (на 1 порцию):
Сулугуни — 150 г
Тесто слоеное — 125 г
Мука пшеничная — 10 г
Мацони — 40 г
Соус апельсиновый — 40 мл
Способ приготовления:
1. Сулугуни нарезать на 5 прямоугольных бочонков примерно по 30 г. Насадить сыр на шампур в длину по диагонали, чтобы сыр не порвался.
2. Тесто слоеное (половину пластины в 250 г) разрезать пополам на два равных прямоугольника и раскатать в длину.
3. Один пласт раскатанного теста обернуть вокруг нанизанного сулугуни внахлест и плотно защипнуть края. Затем обернуть полученную конструкцию еще одним пластом теста.
4. Обжарить нанизанные на шампур сыр и тесто на мангале до получения золотистого цвета.
5. Подавать с мацони и апельсиновым соусом.
Рецепт подготовил шеф-повар ресторана Meatless Андрей Заварницин
Люля-кебаб из курицы
Ингредиенты (на 9 порций):
Куриное филе бедра — 760 г
Лук репчатый — 80 г
Соль — 10 г
Перец черный молотый — 1,5 г
Жир говяжий — 165 г
Зелень (по вкусу) — 16 г
Лаваш — 2 шт.
Помидоры черри — 9 шт.
Соленые огурцы — 180 г
Способ приготовления:
1. Куриное филе бедра, лук и жир пропустить через мясорубку.
2. Добавить соль и перец. Все тщательно перемешать и хорошенько отбить фарш, чтобы вышел лишний воздух.
3. Сформировать из фарша колбаски и обжарить их на гриле или на сковороде-гриль.
4. Подавать, посыпав рубленной зеленью, с лавашом, кусочками соленых огурцов и помидорами черри, разрезанными пополам.
Рецепт подготовил шеф-повар ресторана «ДжонДжоли» Русико Шаматава
Жареный маршмеллоу
Ингредиенты:
Маршмеллоу — 12 шт.
Соус шоколадный — 1 ч. л.
Сахарная пудра — большая щепотка
Способ приготовления:
1. На четыре деревянные шпажки насадить по 4 зефирки и обжарить на гриле.
3. Шпажки с зефиром выложить на пирожковую тарелку, полить тонкой струйкой шоколадного соуса и посыпать сахарной пудрой.
Рецепт приготовил шеф-повар ресторана Meatless Андрей Заварницин
По материалам: ru.hellomagazine.com
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