The shores of beef and his Dutch sauce, vegetable trumpets and melting through caramelized pork … We begin the barbecue season with 5 best estimated recipes in the book of recipes MEDIME FIGAROA number
Beautiful days return to the sun vegetables, and the aroma of the grill escapes from certain gardens … It is official, the barbecue season is open, the “Viandards” barbecue season. Summer plan the ribs, skewers, plump sausages and pork crossing. Possibility to deliver 5 best estimated barbecue recipes in the box of recipes MEDIME FIGAROA number of your aprons.
Beef and homemade ketchup
Loãc Reason:
Successful when preparing beef, the undisputed queen of barbecue is a whole art. So to get a pleasant note and this barbecue and a small caramelized taste that appreciates so much, it is necessary to properly heat the barbecue network above. Cooked once we pour pieces of cloth with fruit cloth. Original and homemade seasoning, marrying blackberry, raspberries, mustard and Billey. Tangy Touch is perfect by adding meat smoked spices.
See the recipe on the beef palm and fruit fruit.
Vegetable porridge and melting
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Halloumi does not melt on cooking, it is defined as a real barbecue ally. In this recipe, the Cypriot cheese slips from the tomatoes, green peppers and a red onion. It’s enough to seduce the aphionades of the cheese.
See Vegetable Cups and Halumi Recipe.
With beef rib and Dutch sauce wild pepper
Bernhard Winkelmann / Madame Figaro
A good point for this recipe signed by the famous butcher Hugo Desso. Beautiful beef glittered with Dutch pepper sauce. To make a perfect preparation, you think of your meat before you put it on the emperors before you take it. Tip that avoids the deviation of an excessive temperature, the risk of acquiring the beef shores and too red in his heart.
See the recipe on the beef coast and Dutch pepper sauce.
Caramelized Pork with Asian
Bernhard Winkelmann / Madame Figaro
For the barbecue of Asia, we choose this recipe for the intersection of the designer tract. Caramelized pork. To do this, we make a marinade, which consists of ginger, sherry vinegar, soy sauce and ketchup. To prepare in advance: It takes at least three hours to expect meat.
See the Asian Caramelized Pork Fault Recipe.
Tahitan Dorade:
Bernhard Winkelmann / Madame Figaro
Cooking does not keep the meat with emperors. This summer, the fish invites him to the grill, a recipe for Tahitan’s inspiration, which is made up of a banana leaf from the sea branch. A natural envelope that allows soft and possessing cooking while operating as an aromatic shield to focus on ginger and lime spices as close to the subtle body of fish.
See Tahitan Sea 2 BRASTON recipe.
Source: Le Figaro
