Hungarian grill plate
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4-5 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill or open fire, grill plate
Ingredients
• various meat and sausage
varieties, e.g. pork neck and leg, chicken drumsticks and breasts, sausage roll
• a few slices of fatty bacon
• various vegetables suitable for grilling, e.g. pumpkin (turban, butternut or Hokkaido pumpkin, cut into approx. 1 cm thick slices), mushrooms (halved), aubergines (cut into approx.
cut into 1 cm thick slices)
For the stain:
• Garlic, pressed
• Olive oil
• Wine vinegar
• Paprika powder (sweet or hot, depending on taste)
• fresh thyme leaves, chopped
• Cumin, ground
• Salt
• Pepper
Accessories are available in the shop!
Would you like a fire pan from Petromax?
preparation
➊ Prepare the marinade one day in advance (amounts according to taste) and brush all ingredients except the sausage (i.e. only meat and vegetables) with it. Leave to rest in the fridge for a day - if you want the marinade to take effect for longer, do not use salt! This would dry out the meat too much.
➋ Heat up the grill plate and first cover it completely with the fatty bacon strips so that the plate is well greased. Since the plate harrow used here has a depression in the middle, the liquid fat collects there, which is ideal for searing the pieces of meat.
➌ The vegetable pieces and sausages should also be dipped into the fat on the edge of the plate before placing them on the plate. Check the placement of the individual grill components again and again and change them if necessary so that everything cooks evenly and nothing burns. If the fat in the middle gets too hot, you can remedy this by using larger, peeled potatoes. Simply place them in the fat to cool them down.
Recipe by Laslo Barna
Laslo Barna loves his Hungarian homeland and is deeply rooted in it. Having an outdoor kitchen is a must for him and you can see that every detail he has constructed himself is well thought out. The perfect place for enjoyable hours with family and friends.
Recipe from FIRE&FOOD issue 04/2015
