GRILL RECIPES AND GRILL MARINADES FROM GENUSSKOARL
Have you ever thought to yourself when grilling, “Well, it tastes good, but it’s missing that certain something”? Who does not know it? You bought good ingredients, made an effort, stuck to the recommended cooking time and you're still not satisfied. We have recipes for hearty grill marinades and dips that will convince the biggest critic.
For our juicy chop we made a smoky marinade with Tyrolean spices that is second to none. So hearty, spicy and yet not overpowering, so that the good taste of the meat comes through. You can't imagine that this would work? You definitely have to try this grill marinade recipe yourself and you will be amazed.
As a side dish we made simple yet delicious miso zucchinis and a mixed salad. And while we’re on the subject of miso – you can whip up a miso mayonnaise in no time. If you don't want to make your own mayonnaise, you can use a ready-made organic product in the refrigerator section. So spicy and so good.
Both the smoky mariande on the left and the miso butter on the right only require a few ingredients. Chop the garlic finely and mix everything together. The simple but tasty marinades are ready.
Once you've mixed the marinades together, place the chop (or any other piece of meat) in the marinade first. This allows the good taste to penetrate and remains even after grilling.
ORGANIC INGREDIENTS:
Miso butter:
- 50g butter (room temperature)
- 50 g chickpea miso
- 1 clove of garlic
- 1 tbsp honey
Smoke marinade:
- 3 tbsp Tyrolean seasoning
- 100 ml olive oil
- 1 clove of garlic
- 2 tbsp agave syrup
- pepper
Miso mayonnaise:
- 1 tbsp chickpea miso
- 2 tbsp organic mayonnaise
Mixed salad:
- Salad and vegetables depending on availability and season
- 3 tbspsalad seasoning
- 1 tbsp oil
- A piece of meat, e.g.: chop
- 1 zucchini per person
PREPARATION:
Start with the smoky grill marinade. The Tyrolean spice Stir together with olive oil, agave syrup, the finely chopped garlic clove and pepper. Place the meat in the marinade and let it steep. If you have a lot of time, you can leave it in the marinade for 1 to 2 hours.
For the miso marinade Mix the chickpea miso , butter, honey and a finely chopped garlic clove. Wash the zucchini, cut into slices and spread with miso butter.
Wash the lettuce and vegetables and cut them into bite-sized pieces. A marinade with Salad seasoning and produce olive oil. If you like it more sophisticated, you can also add a teaspoon of honey and mustard and salad herbs.
If you're in a hurry, you can use a finished product from the refrigerated shelf to make the miso mayonnaise. Simply 2:1 with Chickpea miso Mix.
Place the chop on the hot grill and grill for about 3-5 minutes per side, depending on the thickness and desired doneness. Then remove from the grill and let rest for 5 to 10 minutes. Meanwhile, grill the miso zucchini. When everything is ready, serve with miso mayonaise and the mixed salad and enjoy.
Pro tip: If you have a meat thermometer, you can check the core temperature of the meat. If you like it rosy, you should take the meat off the grill at around 63 degrees, otherwise it is better to cook it to around 72 degrees.
