Picnic At The Dacha. We End The Season. Part 1

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

So the spring-summer-autumn season at the dacha has ended. The harvest is all harvested. The country house is gradually "preserved" for the winter. The last pre-winter work is being carried out in the garden and vegetable garden. It's time for a pleasant rest in the summer cottage, in the fresh air, with friends, with barbecue or grilled meat. After all, who knows, every autumn day can be the last warm one this season and next time it will be so cozy to sit in your own garden only with warm spring days next year. That is why we is in a hurry to present such recipes for "picnic" dishes that will diversify summer cottages and delight the taste of vacationers

Chicken skewers with chili and mint

The most correct thing for this dish would be to marinate the meat and leave it in the marinade overnight in the refrigerator. And in the morning, the main thing is not to forget to take it with you to the dacha, where you can fry excellent spicy kebabs with a special, slightly guessed aroma of mint for dinner.

If you fry meat on wooden skewers, it is better to soak them well in water in advance so that they do not burn out on the grill.

To prepare kebabs you will need: a kilogram of chicken meat (better than thighs), a handful of mint leaves or lemon balm, you will also need one or two limes for the marinade, a small chili pepper, a clove of garlic, soy sauce (a couple of tablespoons) and any store-bought barbecue sauce from chicken meat (1-2 teaspoons).

We also suggest making peanut sauce for this dish, which suits these kebabs very well. But, of course, you can do without it. If you want to also make the sauce, prepare 50 grams of unsalted roasted peanuts, a tablespoon of sugar syrup, peanut butter, table vinegar, again sauce for chicken kebabs (2 tablespoons).

Cut the chicken thighs with scissors for cutting meat or with a knife into equal pieces. Grind mint leaves, also grind other ingredients for the marinade. Lime fruits need to be grated and their juice is also poured into the marinade. In the marinade, mix the meat well, it should be marinated for at least an hour or two, if on the kitchen table and overnight if in the refrigerator.

Meat kebabs are fried in the usual way. The meat is strung on skewers or wooden skewers. If you have peanut butter, brush it over the meat before charcoal baking.

To prepare the sauce for kebabs, grind the peanuts in a mortar, add the rest of the sauce ingredients and mix everything thoroughly. The sauce is ready. Serve him with meat in a separate saucepan.

Fragrant tender meat on the wire rack

To prepare this dish, ideal for a picnic, you will need two kilograms of any meat (the best is chicken, pork and steamed veal shashlik), half a liter of highly carbonated mineral water, one hundred grams of spicy adjika, 4-5 tablespoons of tomato ketchup, a couple of tablespoons of mustard sauce, 200 ml mayonnaise, a couple of tablespoons of soy sauce, lemon and kiwi one each, a couple of large onions, dry barbecue seasoning, salt.

Cut the meat into pieces (rather large, since it will be fried on the wire rack). Cut the onion into half rings. Kiwi is crushed (without the skin) into porridge, lemon - in slices and also leave literally a quarter of it for juice. The meat is stored in a large enamel pot or bowl. In addition to the ingredients prepared above, all the others are added to it. Everything is thoroughly mixed. The meat should be marinated under the press from five to eight hours. Beef is marinated longer.

After marinating, the meat is laid out on a wire rack (if the pieces are small, then you can string them on skewers). On hot coals, the meat must be quickly "sealed" on both sides for 2-3 minutes, frying it on both sides, then you can grill it, as usual, for 20 minutes on the grill.

Grilled trout in provencal herbs

Portion pieces of trout should be put in a bowl before going to the country. Separately prepare a few pinches of Provencal herbs, lemon juice from one fruit, salt, pepper to taste, a couple of tablespoons of olive oil. Grate the fish from all sides with this mixture. While you are going to the dacha, she will have time to marinate.

You can fry grilled fish in the grill on the grill or in the country barbecue. The fish is prepared in this way very quickly, therefore you need to make sure that it does not dry out on the coals.