REDY STEDY BBQ!

Is anybody in a world who don’t like bbq?

I don’t think so, almost for all of us barbecue bring back memories of lazy worm summer days or evenings with family and friends.

In a pass all a round world people seat together around fair cook, chat and sing. This days barbecue is member of that days. So I will said barbecue cooking is part of human history. That is a reason whey I decide  give that kind food separate chapter in that book.

Cooking barbecue is one of the most  simple and basic cooking of  way but grilling lovely and testy meal  that is more like a art.

To do nice and tasty barbecue meal which your guests will never forget you need spend little bit time for preparation and cooking but satisfaction of happy guests will be priceless.

Is doesn’t mean that You have to do  strait a way complicate dish.  You need know well your barbecue. Every barbecue is different You need little bit  of time to be more familiarly with your grill.

You can begin from cooking simple food, such as differed kinds of sausage, burgers or steak. When You will start know Your barbecue well then start more complicated dish.

All kinds of meat is traditional sight of a barbecue but don’t forget abut vegetarian. Vegetarian dishes can be also nice from bbq and could shock many your meat eater guests and make your barbecue more interest.

Tips

-          Light your barbecue at least one hour before you start cooking. Before You put any food on barbecue must be REALLY hot.

-          Marinate your meat 24 hours before that will bring lots of flewor  to food

-          If you prepare  salad before put dressing on bottom of bowl and mix leaves just before served

-          If you planning do it skewers put wooden  skewers stick in water for at least 20 minutes to soak them. That will help take meat out from skewers after cooking and prevent the skewers burning.

-          Try keep same food together, don’t mix different meat with etch order and don’t mix meat with fish, vegetable, fruit.

-          Provide lots different sauces such a ketchup, bbq, mustard, garlic mayo ect. That will give your gests big choice even if You do simple food.

-          Always brush the grill rack with a little bit of oil that should stop food sticking.

Columbian brakfast

Today post will open new regular series in my blog. Series will called ‘’80 breakfast around the world’’ and would like present to You many different breakfast recipe from many countries and regions all around world. Also if You have any suggestions or interesting dish let me know.

Today we start day from Columbian breakfast call Calentado. That is a traditional Colombian breakfast from Andean regions. It is very popular, in this region, to eat beans and rice every day for dinner. Then, for breakfast the next day, the beans and rice are reheated and served with egg, arapa, chorizo, chicharrón or grilled beef and hot chocolate. That is what I sagest to You. Try my recipe for hogao day before and use what left over for Your Columbian breakfast next day. Other wise You will need start do Your breakfast minimum 45min before you start eat

Ingredients

(4 servings)

§  4 arepas (see recipe on http://don-yummy.blogspot.co.uk/2013/10/arpas-traditional-colombian-pancakes.html )

§  4 cooked Colombian chorizos

§  4 fried eggs 

§  3 cups hogao (see recipe on http://don-yummy.blogspot.co.uk/2013/10/hogao-traditional-columbian-sauce.html )

§  4 cups cooked white rice

§  4 cups cooked pinto beans

Directions

1.        the hogao, beans and rice in a large saucepan, mix well ensuring that the rice and beans are coated by the hogao. Cook over medium heat for about 15 minutes or until the mixture is warm, stirring occasionally.

2.       In fry pan, fry chopped chorizo sausage (not many Columbians mum will do that for You but I think fried chorizo test better when is chopped)

3.       When chorizo is cook teak out from frying pan and in same pane fry your egg.

4.       Place the egg on top of the beans and rice mixture, chorizo, arapas and avocado served next to them.

Enjoy!

Hogao/ Traditional columbian sauce

Ingredients:

(two portions)

§  6 tbsp vegetable oil

§  1 cup chopped spring onions

§  3 cups fresh chopped tomatoes

§  1 clove garlic, finely chopped

§  2 tsp ground cumin

§  1/2 teaspoon salt

§  2 teaspoon ground pepper

§  2 chicken breast

§  ½ cup pinto bean

§  1 cup of rice

Directions:

1.     Pinto beans need soaking for overnight before cooking. If you forget do that you can cook beans quicker method. Bring them to the boil in a pan then turn the heat off and soak them for about an hour covered. Always discard the soaking water, rinse and cook in fresh water.

2.     Cook rice.

3.     When beans and rice are cooking, heat the 3 tbsp oil in a saucepan, add the tomatoes, spring onion, garlic, ground cumin and cook on medium heat  for 25 minutes.

4.     Reduce the heat to low, add the salt and pepper, cook for 10 minutes more, stirring occasionally until the sauce has thickened.

5.     In separate heat the 3 tbsp oil. When oil is hot add chopped chicken breast.

6.     When breast is done add that with pinto beans to tomato sauce and serve with rice and Arepa

Arepas. Traditional Colombian pancakes

 Arepa is a typical Colombian dish from the region Antioquia. Arepas should be served warm. That is Arepas  essential part of the Colombian daily diet. You can serve Arepas as a main course, appetizer or breakfast with any topping you like. 
For my recipe I have use gouts cheese but traditional should be served with white cheese from cow milk.  

Ingredients:

(4 AREPAS)

§  1 cup arepa flouer or  masa harina or cornmeal

§   1 cup warm water

§  1/3 cup gouts or mozzarella cheese, grated

§  4 tbsp butter

§  Pinch salt

Directions:

1.      Combine the flour, warm water, cheese, 1 tbsp butter and salt, mixing thoroughly. Let mixture stand for 10 minutes.

2.      Knead with your hands for about 3 minutes moistening your hands with water as you work.

3.      Form 4 small balls with the dough, flatten to ¼ inch.

4.      Add the 3tbsp butter to a non-stick pan over medium heat. Place the arepas in the pan, and cook about 3 minutes on each side, until a crust forms or they are golden brown.

Enjoy!

Crab and prawns cocktail

Ingredients:

For the marie rose sauce

·         2 tbsp tomato ketchup

·         4 tbsp mayonnaise

·         1 lime, juiced

·         2  tbsp brandy

·         Salt and pepper

For the cocktail

·         200 g white crab meat

·         6 cook tiger prawns or king prawns

·         Fresh cucumber

·         Mix of leaves

Method

For the marie rose sauce

1. Mix ketchup, mayonnaise, 1 tbsp lime juice, brandy, salt, and pepper (that is your marie rose sauce)
2. Mix the white crab meat with half of your marie rose sauce. Leave on one side.

3. Put to  the bottom of 2 goblets or bowls  a layer of salad. Top with the white crab meat mixed with marie rose sauce. Top with ½ tsp maira rose sauce. Finish with decorating with prawns, cucumber and lime drizzle.

Served with toasted bread and maria rose on side

Enjoy!

Spicy pumpkin soup with mustard seeds and roasted pumpkin seeds

Ingredients:

1tbsp veg oil

2 tbsp brown mustard seeds

½ finely chopped onion

1 finely chopped red chilli

500g (2 cups) cubed pumpkin

2 big sweet potatoes

5 tbsp finely chopped parsley

100ml  whipping/double cream

Roasted pumpkin seeds

1 tbsp chilli powder

Salt and pepper

200ml (1 cup)  veg bullion

Method:

1.       Heat veg oil in a big pan.

2.       When oil is hot add the mustard seeds when they begin to pop then add onions, chilli and chilli powder. Cook for around 2 minutes and stir.

3.       Add pumpkin and keep stir for around 3 minutes

4.       Add cold water (around 500ml) with vegetable bullion

5.       Cook for around 1 hour (till pumpkin is very soft)

6.       Add salt and pepper.

7.       Blend soup very well

8.       Whipped your cream and decorate soup with parsley, whipped cream dots and roosted pumpkin seeds

Perfect roasted pumpkin seeds recipe for your soup or Halloween snack:

1.       Put pumpkin seeds to the pan with hot water (water should cover all pumpkin seeds)

2.       Cook till boil then cook for around 10 minutes

3.       Take pan from cooker and leave pumpkin seeds in that water for next 10 minutes

4.       Drain seeds well.

5.       Leave them on flat tray in warm dry peace to dry or use paper towels to dry them

6.       When seeds are dry add salt, chilli powder and put to hot oven (185C) for around 15 minutes. Stir them time to time.

7.       Your roasted spicy pumpkin seeds are ready! Enjoy!

Mango Lessi

Lassi  is a popular and traditional Punjabi yogurt-based drink of India and Pakistan. It is made by blending yogurt with water or milk and Indian spices. Traditional lassi is sometimes flavored with ground roasted cumin. Sweet lassi, blended with sugar or fruits instead of spices, is also very popular.

Ingredients:

(2 portions)

- 1cup plain natural yogurt

- 1/2 cup milk

- 1 cup mango puree, fresh or canned

- 2 tsp sugar

- mint leafs (for garnishe)

Method:

1. Blend mango puree, yogurt, milk and sugar together for around 2 minutes, then pour into individual glasses. Decorate with mint leafs and served

Enjoy!

The lessi can be keep in fridge for up to 24 hours.