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rECIPES
grilling spices
Almost any common spices found on the market can be used for grilling. The most simple solution is to use
already mixed seasoning, although the downside is everything will taste the same – whether pork, beef, fish
or chicken. We recommend experimenting and mixing up your own seasoning mix.
Fine grilling seasoning
20 g cardamom
7 g of cloves
3 g of mace
20 g of cinnamon
7 g of caraway seed
3 g of nutmeg
Herbal seasoning with lemon
2 lemons
2 spoons of coarse salt
1 spoon of ground black pepper
1 spoon of chopped rosemary
1 spoon of finely chopped thyme
Preparation:
Pre-heat the oven to 140 degrees. Peel long strips from a lemon and bake in oven until dry – of about
15–20 minutes. Leave them to cool and then crush in mortar with salt, crushed pepper and herbs and mix
all together. Suitable for marinating poultry and fish. We use tabasco very often, especially when we prefer
spicier flavour. Tabasco sauce is a spicy sauce made from chilli peppers, which can be substituted with the
stock of finely cut chilli peppers, salt and soup seasoning. Instead of ground black pepper, some use ground
white pepper, which is also aromatic, and does not irritate the stomach that much. However, black pepper,
crushed in the grinder shortly before being used, is typical. Be careful when using salt. If you are grilling for
less diners, use rather less salt, everyone has a different taste.
grilling sauce
Using grilling sauces is very common. You can either buy finished sauces, the market offers a wide variety, or
make your own.
Spicy sauce for grilled meat
1 kg of unripened tomatoes
250 g of onions
250 g of tomatoes
200 g of sugar
2 dl of vinegar
2 cloves of garlic
1 spoon of ground ginger
1 spoon of ground allspice
1 chilli pepper
1 spoon of salt
1 teaspoon ground white pepper
Preparation:
Peel the tomatoes, cut up the onions finely. Pour over water and leave to stew for about 30 minutes. Add chilli
pepper, pressed garlic, sugar, salt, vinegar, spices and stew until it becomes a bit thicker. Set aside and if you
want to store the sauce, pour it still hot into jars with screw tops and store in the refrigerator.
Summary of Contents for EG 130
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