Specially trained people calculated that at the beginning of this May sales of barbecues and grills on marketplaces increased by 47% compared to May last year. The air temperature, of course, fluctuates, but who cares? So we stock up on everything we need, except for the barbecue, and head out of town.

Meat

The meat restaurant and snack bar “Voronezh”, known for its steaks and burgers, has created the perfect picnic basket. It includes vacuum-sealed ribeye and chateaubriand steaks, burger patties (buns and caramelized onions included), beef sausages, picanha skewers—Latin America’s most popular steak—piquant cucumbers prepared according to Chef Sergey Volkonenkov’s personal recipe, garlic baby potatoes, grilled vegetables, asparagus, adjika, truffle and pepper sauces, and dry red wine, which perfectly complement the meat. Of course, the most important thing is the select meat used for the preparations. And to make sure that even beginners of the barbecue art have a perfect barbecue, the chef has prepared useful and clear tips on cooking meat and vegetables, so that you can fully enjoy all the subtleties of taste.

Fish

Fish barbecue is one of the best ways to get a tasty and satisfying snack outdoors, which is no worse than meat will saturate the body with protein, as well as omega-3 and B vitamins. Mackerel, herring, Sardines and pollock cook quickly, are affordable, and are especially delicious when grilled. Nurali Muradov, Brand Chef of the Food Park and Dolce Vita restaurants, recommends, for example, trying mackerel in an Asian marinade. For the marinade, mix 3 tablespoons of soy sauce, 1 teaspoon of grated ginger, 1 tablespoon of sesame oil, and 1 teaspoon of rice vinegar, simmer the fish, let it sit for 30 minutes, and then immediately place it on the grill. Therefore, there is no need to prepare it in advance; everything can be done on the spot.

While the mackerel is cooking over the fire, the marinade on the skin begins to caramelize: a rich aroma of smoke and ginger appears, along with a light sweet-salty crust, explains Nurali Muradov. – Inside, the fish remains juicy and soft, literally falling apart into large, tender pieces. It is best served with cold cucumber, cilantro, and fresh herbs – they perfectly complement the rich flavor of the mackerel after the barbecue. The main rule of grilling fish: high heat and minimal handling – turn it over once and leave it alone. This is when that special crust appears. If you’re not in the mood for a trip outdoors, you can easily repeat this recipe at home on a grill pan.

Mackerel in Asian marinade

Oil

Few people pay special attention to oil, but what you fry in is no less important than meat, fish or vegetables. So you need to choose it with no less care.

For the first time on the Russian market, spray oil specially designed for barbecue has appeared. Altaria’s refined sunflower oil for frying and grilling with garlic and herbs

infuses dishes with a delicious aroma, helps them develop flavor, and creates that golden crust. Another new product, rosemary-infused lemon oil with a refreshing citrus note, is in keeping with the enduring trend for Mediterranean cuisine and makes a great addition to marinades and dishes already cooked over an open fire, or to salads, a must-have at the dacha. The spray format is very convenient for picnics, and the controlled consumption limits excess fat : one spray contains only 18 kilocalories.

“We see that most Russian consumers consider proper nutrition and natural products to be the basis of a healthy lifestyle , – notes Yana Pryanikova, founder of the Altaria brand. – Lemon and rosemary are not exotic, but a familiar taste for an audience that follows culinary blogs and goes to Italian restaurants. We simply give them the opportunity to prepare their favorite dishes at home.

Source: hellomagrussia.ru