WOr you do not have a garden, there is no need for jealousy: the barbecue season is here, and whatever your local situation, then you can enjoy it. If you are lucky enough to get a patch of your Earth, but large or (for most of the city’s population) may be small, it is possible that there is at least enough space for a small grill that will serve you well throughout the summer. But even for those who are less than a garden (as we are), there is no reason for not enjoying barbecue. The charred broken burgers are all anger, and make it use chicken instead of cows relieve everything. Serves with beautifully grilled asparagus and you have a suitable meal for the king.
Chicken broken chicken with a chef, pickled red onion and grilled tomatoes (higher in the picture)
This is all about preparing, because the actual cooking time is very fast. Make all the ingredients in advance and get everything ready to go, then all you need is a great grill (perfectly with both the top of the flat iron and the top of the tray) to collect it all in minutes. This is a great food, messy for parties, and you can increase the quantities to allow the largest possible number of people as you want to feed – just do not forget the napkins.
Preparatory 15 minutes
Cook 40 minutes
Make 4 single BurgerOr 2 of which are double download
4 brioche Burger Bunsand Half
2 large plums of plumTo half
olive oilFor spray
sea salt
1 Child jewel lossOr the heart of Roman lettuce, the leaves are separated
Larissa Tahini
1 small GarlicExfoliated and chopped
Proch from table salt
lemonade
1 tomatoTo half and vascular, the skin is ignored
20G Harissa paste
60g flour
For semi -hidden onions
1 red onionPeeled, cut in half and thin slices (about 100 grams)
½ teaspoon of salt
½ teaspoon of sugar
½ teaspoon sumac
1 tablespoon of red vinegar
For broken burger
350 g Chicken
1 teaspoon paprika
½ teaspoon floor (Spices)
½ teaspoon of salt
Black pepper
10g parsley leavesChopped
Sprinkle the sides of the cakes and tomatoes with a little olive oil, sprinkle with sea salt, then set them aside. Mix all the ingredients for Harissa Tahini with a soft dough and set aside. Mix the onions slices with the rest of the pickled onion ingredients and set aside.
Mix all the ingredients of the burger until it is well combined, then put a little oil on the palm of your hand, divide the mixture evenly and form balls weighing about 90 grams each. Place each chicken burger on a 12 cm square sheet of baking paper and a little olive oil on top.
Shoot on the barbecue and put a skillet of heavy cast iron; If you cook this indoors, set a skillet of heavy and chinese iron on the stove. Place the cut cakes and tomatoes down on the grill, until they take a nice style and small smoke, then transfer it to a plate.
One at the same time, put a side of the meat in the shoes, and press down on the paper with a flat, flat skillet to sweep it even over the size of the cake. Cook for three minutes, then stir and cook on the other side for more minutes. Repeat with the remaining burgers.
Spread both sides of each cake with a flour Harissa, then put the lettuce sheet or two on the bottom cake. The top with burger, slices of grilled tomatoes and some pickled onions float on the covers and serve.
Grilled asparagus with pistachios, garlic and lemon salad
The celebration of the British Halion is almost like a national holiday. We love the season and we hope it will be longer. A copy of this dish appeared in each spring menu in our restaurant Honey and smoke In central London over the past eight years, it is easy to make this stage at home, either on a barbecue party or in a skillet in the kitchen. We hope to become the main element in the spring for you as well.
Preparatory 15 minutes
Cook 25 minutes
Serving 4
Garlic oil
3 GarlicPeel and thin slices
1 juice and 3 spacious strips Lime Enthusiasm (Use a peeled)
3 tablespoons of olive oil
½ teaspoon of sea salt
For power
400g asparagus cleaning – Peel bases if they are wooden
2 loss of the child’s jewelWashing it and half through the trunk
Sea salt and Black pepper
40G roasted pistachiosAlmost cut
Start by making oil. Put the garlic and lemon in a small skillet, pour on olive oil, then slowly heat it with one side of the barbecue (or on the stove), until the garlic begins to fade a little; Termile, add salt and leave to broadcast.
Season the spears, lettuce and lettuce with two tablespoons of oil filled with oil (take the oil from the top, while keeping all parts of the bits at a later time), then sprinkle it with a little salt of the pottery sea and some ground black pepper.
Asparagus grill and lettuce cut the side to the bottom on the hot barbecue (or, if it is inside, a very hot grill frying pan), until you start cooking and cooking. Transfer the cooked cooked side to the dish, then bypass the retinal asparagus.
Mix lemon juice in the remaining garlic oil, add chopped pistachios, and spray clothes throughout the salad and serve.
