Of course, you can nerd out as much as you want on the subject of the "Most perfect kebab roll", but here I show how simple and stripped down you can succeed with a really good roll at home on your grill. There are probably as many recipes as there are Turks, Greeks and Lebanese, but tape my recipe to the fridge door and you'll be king of the stove this summer. ?? ⚓️?✈️❤️
Start by mixing the kebab sauce so that the flavors settle. I make my kebab sauce with Turkish yogurt, mayonnaise, chili sauce, Harissa, garlic powder, black pepper, sugar and salt. Whisk together and then add water to find that perfect consistency. Add more Harissa until you are happy with the strength. Shop en nice piece of pork loin. Slice it very thinly. Brown the meat all over. Salt and pepper. Mortar together the cumin, thyme, oregano, smoked paprika powder and garlic powder. Sprinkle over the spices and work into the meat. Heat Libabröd on the stoveFill the bread with iceberg lettuce, cucumber, tomato, red onion, pepperoni, meat and sauceFold the roll and wrap in aluminum foil. Serve with a Greek holiday beer - Mythos.
Recipe - Kebab roll (4-6 rolls)
1 kg fresh pork loin in pieces
2 tsp cumin
2 tsp smoked paprika powder
2 tsp thyme
2 teaspoons of oregano
2 tsp garlic powder
2 teaspoons of salt
1 tsp black pepper
Iceberg lettuce
Cucumber
Tomato
Red onion
Oil to fry in
Goat bread
Kebab sauce
2 dl Turkish yogurt
1 dl mayonnaise
3 tablespoons chili sauce
1 tablespoon Harissa (or more depending on how strong you want the sauce)
1 tbsp garlic powder
1 teaspoon of sugar
1 tsp salt
Black pepper
Water
Taste and mix in more Harissa until you find just the right strength for the sauce
Smash burger on a griddle sounds irresistibly good to many, while some wonder what kind of strange American invention it is to "smash". Isn't it enough to just call it a hamburger now... ?
Let me explain why from now on you will always want to eat smash burger over other cooking methods in the future? Smashing the burger means you're pressing a high-rib, high-fat ball down into a dry, hot griddle. Keep the pressure for 10 seconds and release, whereupon the now thin mince has stuck and the frying is in full swing. Turn after approx. 2 minutes and fry for another minute. With this method and the right accessories such as cheddar cheese, caramelized onions and dijonnaise, you create such a juicy and tasty hamburger that you didn't think was possible to make at home. The range of hamburger restaurants pales in comparison. If, contrary to expectations, after watching my video, you are not convinced, you are welcome to my house and I will show you. Enjoy your meal ?
Caramelized onions take the longest so start with that.Dijonnaise in this case means a hand-beaten mayonnaise with an extra tablespoon of Dijon mustard at the endTop with your favorite ketchup with HP sauce and plenty of freshly ground black pepperScrape out of the roasting pan after the onion and bacon are done. Then dry with a paper towel so that the hob is completely dry.Press down a couple of high rib balls of 100 grams each. Use a baking paper between the bottom of the pan and the ball so that it releases nicely.Turn the burger after approx. 2 to 2.5 minutesWe're talking caramelized surface here!Add a slice of cheddar cheese. Pour some water into the stove and cover with a grill lid for 20 seconds so that the cheese melts nicely.Start by putting a tablespoon of Dijonnaise on the bottom of the toasted bread, on which you place the first puck.Top with your favorite ketchup and American hamburger mustard!Add the next meat puck, add two strips of bacon, top with caramelized onions, spread a tablespoon of Dijonnaise on the bread lid and press the burger together.This is how juicy the end result will be and guaranteed to be free of vegetables.
Recipe - Smash burger ORIGINAL (4×200 gram burgers)
800 g. prime rib meatballs
flake salt
black pepper
8 strips of bacon
8 slices Cheddar cheese
4 brioche bread
Dijonnaise
1 egg yolk
1 tsp Dijon mustard
2 teaspoons balsamic vinegar
2.5 dl rapeseed oil
1 tsp salt
0.5 krm black pepper
a few splashes of Tabasco
At the end, mix in another tablespoon of Dijon mustard and taste. Add if necessary additional acid, salt, etc.
Lamb and veggie skewers with chimichurri is definitely a dish to offer to rack up points on your invitation. Make two different skewers of lamb and vegetable mince but with the same basic ingredients where grated haloumi plays the main role. Then fry in plenty of butter and serve piping hot in a leaf of romaine lettuce topped with an authentic South American chimichurri. Feel free to serve as part of your summer buffet or as an entree with a double mojito as a party starter ??????
Start mixing your chimichurri so it can absorb until servingPrepare one batch with Scanian veggie mince and one with Gotland lamb minceMix the batter together and then form your skewersFry gently in pure butter and enjoy the aromasAn Australian shiraz for 89.- goes perfectly with it
Here comes the favorite dish No. 1 when the children get to decide on the birthday dinner. This luxurious pasta is as easy to prepare as it is delicious, and there will never be any leftovers. Forget that there will be lunch boxes for work, in other words...
Fresh Swedish beef fillet
Shred the beef fillet into finger-thick pieces. Plenty of salt and lots of black pepper
Brown around very, very lightly.Portobello mushrooms are preferred but fresh mushrooms also work greatFry the mushrooms in the meat juices and more butter.Saute a few cloves of garlic very lightly. Absolutely no color.Lots of cream and crème fraicheParmigiano-Reggiano. Perhaps the world's most famous cheese is a staple in the captain's kitchen. Mix in freshly cooked pasta. Preferably with a little pasta water so that it is easy to work with. Stabbing is a mortal sin.Creamy and delicious Serve on a large platter and place in the center of the table. Sprinkle with cheese and basil. A fairly unsuccessful sabering but it tasted good
Spring lamb is classic and, alongside salmon, it is a truly traditional festive dish in May. In this week's episode, I fry fresh fine lamb chops on the stove, which I serve together with fresh accessories such as a mousse on Chèvre, a salsa of the finest cherry tomatoes and wedge potatoes with plenty of garlic and thyme.
Drizzle a lot of rapeseed oil into the potatoes
I start by putting the wedged potatoes in the roasting pan. For best results, I first boiled it for 5 minutes and then cooled it down in cold water. Then it's just a matter of frying until it's golden brown and cooked through.
Olive oil, salt and black pepper
I cut open the coat in the meat so that it does not contract during frying. Then I massage olive oil into the meat and then salt and pepper.
Chevre mousse
Crumble a nice piece of Chèvre into the Crème Fraiche. Mash with a spoon or fork and add flake salt, black pepper and a little olive oil.
A lovely goat's cheese mousse that also goes well with the cheese trayPlace the lamb chops in the center of the panFry for 2-3 minutes per side until you get the meat you wantTomato salsa
Prepare a tomato salsa on the griddle consisting of fresh cherry tomatoes, spring onions, garlic, balsamic vinegar, smoked olive oil, flake salt and black pepper. Saute on the hob while the meat rests.
Everything is combined on the grill and kept warm before serving
What makes cooking on a griddle so superior is that after each component of the dish is ready, you just move it up to the edge and it's there in the heat before it's time to serve. Magically
Fried potato wedges with lots of garlic and thymeEnzo Bartoli with a lovely BaroloYummm……Happy weekend all stovetop lovers
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