Cooking Videos with more action and less talk - actually NO TALK at all

Shush Cooking

 

antipasti a la grillia     <>      korean barbecue     <>      wake-up dessert   

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ANTIPASTA ALLA GRILLIA: Ingredient for 4 servings: zucchini bell Peppers white mushrooms 1 cup of olive Olivenöl 1 tbs thyme 3 cloves og garlic 1 tbs of sweet paprika salt Stir the olive oil, the thyme, the chopped garlic, the paprika and pinch of salt into a marinade. Cut the zucchini lengthwise, the mushrooms in quarters and the bell peppers in bitesize pieces. Mix with the marinade, wrap it into aluminium foil and place it on the grill for about fifteen minutes. CHICKENMARINADE: 1 tbs Sambal Oelek 1 tbs ey 2 tbs vinegar 5 tbs olive oil 4 chicken drumsticks Mix all ingredients together and brush the chicken with the marinade. Place the chicken on a grill and reapply the marinade (ideally with a brush) SWEET CARROTS KOREAN-STYLE: 4 large carrots 1 onion 2 tbs Honey 0.5 - 1 tsp Sambal Oelek 2 tbs sesame seeds 2 tbs sesame oil Plane the carrots in thin slices and dice the onions. Sautee the onions in sesame oil and sweeten it with the honey. Stir in the sambal oelek, the sesame seeds and finally the carrots. Lets it simmer for 10 minutes. MAPLEPOLISH: 4 tbs maple sirup juice of 1 orange a pinch of nutmeg black pepper 4 chicken drumsticks Mix together the maple sirup, the juice of the orange, the nutmeg and the pepper and glaze the chicken legs with this marinade. Place the chicken on a grill and reapply the marinade again and again: that way you will get a delicious, sweet crust. BEEFMARINADE KOREAN-STYLE & GRILLED VEGETABLES: 500 g beef (loin) 1 tbs sesame seeds 1 pieve of ginger (1 inch thick) 2 cloves of garlic 3 tbs soy sauce 1 tbs honey 3 eggplants 3 zucchini olive oil salt & pepper sesame oil Wash the beef and cut it into thin slivces. Roast the sesame seed in a pan till golden-brown. Peel the ginger and grate it and chop the garlic and put it in a garlic press. Mix together the sesame seeds, ginger and garlic with soy sauce, honey and pepper. Place the meat in freezer bags and pour in the marinade. Let it marinade at least an hour. Place the marinated beef on a grill for about 10 minutes. Cut eggplants and zucchini lengthwise and place the sclices on aluminium foil. Pour olive oil and sesame oil on top and salt and pepper it. Close the foil around it and place it directly on the glowing coals. WAKE-UP DESSERT: 1 vanilla bean 4 tbs instant coffee 200 g rice (for rice pudding) 50 g coconut flakes (or coconut powder) 4 tbs honey 300 g whipped cream Cut the vanilla bean lengthwise and scratch the vanilla from the bean. Bring a quart of water in a pot to boiling, stir in the coffee. Then add the rice, coconut flakes, honey, vanilla and the (scratched out) vanilla bean. Let it simmer for 45 minutes and stir occasionally. Remove the vanilla bean, let it cool down then put in a fridge for half an hour. Fold in the whipped cream but leave just a bit to decorate the dessert.