New potatoes with roasted vegetables
Ingredients
• 4 new potatoes
• Butter
• Sea-salt
• some oil
• 1 carrot
• 1 courgette
• 2 mushrooms
• 2 spring onions
• 1 orange pepper
• ½ garlic clove
• Salt pepper
• Thyme, marjoram
• Sweet paprika powder
For the herb shrimp:
• 16 shrimps
• 6 tablespoons olive oil
• fresh herbs,
e.g. chives,
Parsley, basil
• ½ garlic clove
• Salt pepper
• 4 soaked skewers
For the curry sour cream:
• 125 g sour cream
• 1 tsp curry powder
• 1 tbsp dry Riesling
• some sea salt
preparation
Clean the potatoes thoroughly, pre-boil them in lightly salted water for about 20 minutes and then rinse them. Lightly oil the potatoes and grill them indirectly with the lid closed at about 250 °C for 15 minutes. Then roast them on all sides over direct heat.
Clean the vegetables and cut them into even, fine cubes, finely chop the garlic clove. Mix the vegetables together. Season lightly with salt and roast on a lightly oiled grill plate. Season the vegetables with salt, pepper, thyme, marjoram and paprika and keep warm.
For the herb prawns, mix the marinade. To do this, finely chop the herbs and garlic, stir with olive oil until smooth and season with salt and pepper. Soak the prawns in the herb marinade for at least 4 hours (preferably overnight). Then just pat dry lightly.
For easy handling, put 5 shrimps on a skewer and grill for only 3 minutes on each side.
For the curry sour cream, stir the sour cream with the curry powder until smooth and season with salt. Add 1-2 tablespoons of Riesling to give the sour cream a little fresh acidity.
To serve, cut the potatoes and fill them with a little butter and roasted vegetables. Add the prawns and pour the curry sour cream over them.
Clean the vegetables and cut them into even, fine cubes, finely chop the garlic clove. Mix the vegetables together. Season lightly with salt and roast on a lightly oiled grill plate. Season the vegetables with salt, pepper, thyme, marjoram and paprika and keep warm.
For the herb prawns, mix the marinade. To do this, finely chop the herbs and garlic, stir with olive oil until smooth and season with salt and pepper. Soak the prawns in the herb marinade for at least 4 hours (preferably overnight). Then just pat dry lightly.
For easy handling, put 5 shrimps on a skewer and grill for only 3 minutes on each side.
For the curry sour cream, stir the sour cream with the curry powder until smooth and season with salt. Add 1-2 tablespoons of Riesling to give the sour cream a little fresh acidity.
To serve, cut the potatoes and fill them with a little butter and roasted vegetables. Add the prawns and pour the curry sour cream over them.
FIRE&FOOD Issue 1-2020
Grill recipe from Team GutGlut
