Showing posts with label Grill. Show all posts
Showing posts with label Grill. Show all posts

November 19, 2018


Bread slices- 4
capsicum - 1 (cut into rings)
Zucchini - 1 (cut into long or round slices)
Big mushrooms - 4 (cut into slices)
Cheese - 1/2 cup (grated)
green or black olives - 4

Olive oil - 2 tbsp
Vinegar - 1 tsp
Garlic flake - 1 (crushed)
Oregano -1/2 tsp
Chilli powder - 1/4 tsp
Salt - 1/4 tsp


  • Mix all the ingredients of the marinade in a bowl.
  • Add capsicum, zucchini and mushrooms. Toss well.
  • Heat a pan, spread marinated vegetables in a pan and cook till black pacthes appear on them. Remove.
  • Arrange 2 capsicum slices, 2 zucchini slices, 4 mushroom slices and  top up with grated cheese. Sprinkle salt and pepper.
  • Repeat the same procedure for remaining bread slices.
  • Place on a wire rack of the oven and bake at 180 degrees for 15 minutes until golden and crisp.
  • Serve hot.

April 06, 2018


Small croissants - 8 (split)
Soft style cream cheese with chives and onion - 1/3 cup
Monterey jack or mozzarella cheese - 1/3 cup (shredded)


  • Combine cheeses.
  • Spread one rounded tablespoon of mixture between halves of each croissant.
  • Wrap tightly in foil.
  • Place on uncovered grill directly over medium hot coals.
  • Grill 3 to 4 minutes or till heated through, turning at least every minute.

March 03, 2018


Small Croissants - 6 (split)
Cream cheese with chives and onion - 1/3 cup (soft)
Monterey Jack or Mozzarella cheese - 1/3 cup (shredded)


  • Combine cheeses.
  • Spread one round tablespoon of mixture between halves of each croissant.
  • Wrap tightly in foil.
  • Place on uncovered grill directly over medium hot coats.
  • Grill 3-4 minutes or till heated through, turning at least every minute.

January 17, 2018


skinless,boneless chicken breasts -  500 gms
Lime rind - 1 (finely grated)
Lime juice - 2 tbsp
Rum - 1 tbsp
Light soft brown sugar - 1 tbsp
Ground cinnamon - 1 tsp
Mangoes - 2 (peeled and cubed)


  • Cut the chicken into bite-size chunks and place in a bowl with the lime rind and juice, rum, sugar and cinnamon. Toss well and set aside for 10 minutes.
  • Drain the chicken, saving the juices and thread it on to four skewers, alternating with the mango cubes.
  • Cook the skewers under a grill, or on a barbecue, for about 8 minutes, turning occasionally and basting with the juices, until the chicken is tender and golden brown.
  • Serve the kebabs at once, with  rice and salad.

January 06, 2018


Butter - 6 tbsp
Dry white wine - 1/4 cup
Garlic clove - 1 minced
Dried rosemary - 1/2 tsp (crushed)
Frozen boneless turkey roast - 5-6 pounds (thawed)
Salt and pepper


  • Combine 4 tbsps of butter, the wine, garlic, and rosemary. Keep at room temperature to blend flavors.
  • Insert spit rod through center of turkey roast.
  • Adjust holding forks; test balance. Insert meat thermometer in center of roast, not touching metal rod. 
  • Brush roast with remaining 2 tablespoons butter; season with salt and pepper.
  • Place hot coals on both sides of foil drip pan.
  • Attach spit; position drip pan directly under roast. Turn on motor.
  • Grill turkey over hot coals till thermometer registers 185 degrees. 2 1/2 to 3 hours.
  • During the last 30 minutes, baste roast with wine sauce.

January 01, 2018


For the potatoes:
Potatoes - 500 gms (cut into wedges with peel)
Oil for grilling

For the marinate:
Garlic pods - 3
Vinegar - 80 ml
Red wine vinegar - 30 ml (optional)
Onion paste - 1 tbsp
Olive oil - 2 tbsp
Honey - 2 tbsp
Thyme powder - 1/2 tsp
Rosemary powder - 1/2 tsp
Salt to taste

For pasta:
Boiled pasta- 300 gms
Beans, carrots and broccoli - 1 cup (blanched)


  • Preheat the oven. Trim the edges of garlic and wrap each individually in foil. Roast the garlic in the oven for 15 minutes. Remove and allow to cool.
  • Squeeze the garlic out of the skins into the food processor and add all other ingredients and blend well.
  • Rub salt on the potato wedges and then marinate with the marinade and leave aside for 30 minutes.
  • Grill in an oven till the potatoes are brown and tender.
  • Sprinkle olive oil from time to time while grilling.
  • Arrange pasta with blanched vegetables on plate.
  • Serve grilled potato on a bead of pasta and vegetables which have been tossed in olive oil spiced with a few pinches of freshly ground pepper.

November 29, 2017


Mushrooms - 300 gms
Salt and pepper to taste
Olive oil - 1 tsp
Barbecue sauce - 2 tsp

  • Wash and clean the mushrooms. Remove core with a knife and brush with olive oil.
  • then grill the mushrooms till the grill marks come on them and sprinkle salt and pepper.
  • Serve with hot barbecue sauce.  

November 02, 2017


Lamb cutlets - 8
Large Garlic clove -1
Salt and freshly ground pepper
large ripe mango - 1
White wine vinegar - 2 tbsp
Soft brown sugar - 2 tbsp
Cinnamon powder - 1/2 tsp
Ground ginger - 1/2 tsp
Coriander sprigs for garnish


  • Turn on the grill to a moderately high heat. 
  • Peel and cut the garlic in half, then rub the cut surface over the cutlets and season them with salt and pepper.
  • Grill the cutlets for about 7 minutes on each side. 
  • Preheat a serving dish.
  • Working over a bowl to catch any juice-peel the mango and cut into slices.
  • Scrape all the flesh off the skin and put it into a small saucepan, together with any mango juice caught in the bowl.
  • Add the vinegar, sugar and spices, and heat gently until the sugar has dissolved.
  • Increase the heat slightly, and add the mango slices.
  • Cover and cook for about 5 minutes.
  • Arrange the cutlets on the heated serving dish, together with the mango slices.
  • Garnish with the coriander and serve immediately.

July 08, 2017


Big size potatoes – 300 gms
Cheese – ½ cup (grated)
Salt to taste
Pepper – 2 tsp (freshly ground)
Oil – ½ cup
For garnishing:
Fresh garlic with green leaves - 2 tsp  


  • ·   Peel the potatoes and cut into thin strips. 
  •     Take a bowl of water and add salt to taste. Put the potato strips in salted water and leave them for 10 minutes. Drain out all the water.   
  •     Rub the potato pieces with 1 tbsp of oil.
  •     Grease an oven proof dish and place in it the potato strips and grill over moderate heat till the potatoes are light golden brown, adding a little oil from time to time. Mix in the pepper and the cheese.
  •     Grill further till the cheese melts. Serve hot, garnished with chopped garlic with leaves., pub-6783067284749878, DIRECT, f08c47fec0942fa0