Probably, no one will argue with the fact that the dishes cooked at the stake have a special charm, even if the recipes on which we cook them are the most usual. And the fish and meat dishes made at the stake are the most popular, so we'll start with them.
Grilled fish
Everyone knows the recipes for cooking fish on a fire in foil, but if there is a grill, you can make a delicious fish grill.
Ingredients:
- white cupid (you can and another fish) - 1 piece;
- dry white wine - 3 tbsp. spoons;
- lemon juice - 1 tbsp. a spoon;
- vegetable oil - 4 tbsp. spoons;
- soy sauce - 1 tbsp. a spoon;
- garlic - 1 clove;
- coriander, black pepper.
Preparation
We clean fish and cut into small portions. From the remaining ingredients we make a marinade, in which we marinade the fish for half an hour. On the coals we heat the grate and lay out on it pieces of fish. Do not forget to turn the fish over so that it is toasted from both sides. We put the prepared fish on a dish, we decorate with greens and we enjoy together with visitors a tremendous taste.
Shulum at the stake
And where, resting in nature without dishes of meat cooked on the fire? The usual shish kebab already no one is surprised, but recipes for dishes on a bonfire from mutton, like this, should be much to taste.
Ingredients:
- lamb on the bone - 1 kg;
- potatoes - 1 kg;
- cabbage - 1/2 head;
- carrots - 4 pcs .;
- tomatoes - 2 pcs .;
- onion - 4 pieces;
- lard fat - 150 grams;
- hot pepper - 2 pcs .;
- nutmeg - 1 pinch;
- bay leaves - 2 pcs .;
- berries of juniper - 8 pieces;
- black pepper peas -10 pcs .;
- black and red ground pepper, salt, zira, greens to taste.
Preparation
Wash and cut the meat into a saucepan, add the onion, cut into large rings, and mix. We leave for the night, or at least for 3-4 hours. Spread the fat in the cauldron and fry the meat and onions with it. While meat is fried, we cook vegetables. We cut them, as the hand takes, it is not necessary to melt. At a tomato a cuticle is better for removing. To the fried meat, add carrots, lightly brown. Pour water, we put cabbage, bell pepper, bay leaves and potatoes. We bring it to a boil, and it is covered under a lid, until the cabbage is ready. Then add the tomatoes and the remaining spices. If the liquid is all evaporated, then necessarily add water or broth. Stew under the lid for 20-25 minutes. Ready to put shulum on a dish and decorate with greens.
Champignons on the fire
Mushroom lovers will definitely appreciate this recipe for champignon cooking at the stake, because the mushrooms turn out to be tender, juicy and fragrant.
Ingredients:
- Champignon;
- lard, it's good to have a meat stratum;
- tomato juice;
- salt.
Preparation
One day before going to the countryside, we soak the mushrooms in tomato juice. If the small mushrooms are left intact, the ones that are cut into smaller halves. It is desirable to mix mushrooms from time to time, so that they are soaked with juice. Before cooking mushrooms are salted. Salo cut into pieces and put on a plate of foil. We spread the mushrooms from above and send the plate to the grate located above the hot coals. When the fat is browned and gives all the fat, the mushrooms can be eaten.
Those who do not imagine their life without mayonnaise, simply must try to cook on the fire here are such mushrooms.
Ingredients:
- Champignon;
- pepper;
- mayonnaise;
- salt.
Preparation
We wash mushrooms, pepper and salt and pour mayonnaise. After mixing well, the mushrooms are left to soak for 30 minutes or an hour. After stringing mushrooms on skewers and frying for about 15 minutes, we carefully watch that the mushrooms are not burned and do not forget to turn the skewers.