Ako na dokonalú grilovačku? Poradí vám Marcel Ihnačák

Grilovacia sezóna je zahájená.  Z nejedného dvora už rozvoniavajú chutné delikatesy, ozýva sa smiech a noci sú o kúsok mladšie. Radi by ste svoje grilovacie schopnosti a kombinácie povýšili? Nechajte sa inšpirovať tipmi z Kuchyne Lidla a vneste do svojich rutín nový vietor.  

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Vedeli ste, že existujú dve základné metódy grilovania? Lidl vám priblíži o čo ide. Hovoríme o tzv. priamom a nepriamom spôsobe. Znie to trochu ako poučka, no taká, ktorá sa v praxi naozaj vyplatí. Pre malé, nie príliš hrubé kúsky mias, rýb či zeleniny je vhodnejšie zvoliť právé ten prvý – priamy.  

Ako to funguje?

Potraviny, ktoré si chcete pripraviť, uložíte priamo nad rozohriatu pahrebu. Spôsob je ideálny na grilovanie klobás, hydiny, steakov, rybích filiet, ale aj mletého mäsa, zeleniny a pečiva.  Nachystať takto môžete aj veľmi obľúbené syry, ktoré viete doplniť chutnými omáčkami z brusníc, prípadne domácim džemom zo sezónneho ovocia. K nestarnúcej klasike patrí Camembert, ktorý je na gril najvhodnejší. Prípadne Halloumi.

Potraviny pripravované touto metódou obrátite počas grilovania len jeden jediný raz. Čo sa týka umiestnenia roštu, mal by byť približne 10 – 15 cm nad pahrebou. Mali by ste sa uistiť, že bude rovnomerne rozmiestnená pod jedlom.

Nech žije barbecue

Väčšie kusy mäsa, ktoré potrebujú ostať na grile o čosi dlhšie, neostanú na ocot. Pre ne je tu barbecue metóda, alebo teda nepriame grilovanie. V čom je rozdiel? Jedlo sa nekladie priamo nad zdroj tepla. Zabezpečte, aby ste mali všetko uhlie rozhrnuté po stranách. Pochutiny poukladajte na tácku a uložte ju na rošť ponad uhlie. Gril si prikryte poklopom. Zabezpečíte tým, že teplo bude sálať na spodnú stranu veka a od nej sa odrazí späť. To spôsobí, že pečenie bude rovnomerné.

Nepriamym grilovaním najlepšie naservírujete hydinu s kosťami, rebierka, krkovičku a väčšie kotlety. Piecť by sa mali dlhšie ako 25 minút.

Plody vašej záhradky nájdu svoje využitie

Čo ale nesmie chýbať správnej grilovačke? Zelenina! Najčerstvejšiu, plnú farieb a tvarov, nájdete v regáloch Lidla rovnako, ako aj chrumkavé pečivo a rôzne omáčky, ktorými dosiahnete nielen konečnú chuť jedla, ale aj atraktívne vyzerajúci tanier. Na svoje si príde aj ten najnáročnejší jazýček.

Nebojte sa experimentovať, využite aj bylinky, ktoré vám rastú v záhradke. Pažítka, bazalka, mäta alebo iné voňavé dary prírody ozvláštnia vaše chute a potešia i vaše oči. Inšpirácie a tipy, k tej najlepšej príprave jedla, vám už nejeden piatok prináša stála tvár Kuchyne Lidla – šéfkuchár Marcel Ihnačák.

Cestou na gril

Kúpite si mäso, čo teraz s ním? Umyť ho? Osušiť? „Určite áno, mäso treba dobre opláchnuť, ak teda samozrejme nie je marinované. Následne ho zľahka osušiť a opracovať. Povykrajovať nežiaduce tvrdé časti, šľachy. Môžete si ho aj jemne naklepať,“ hovorí o prvých krokoch príravy Marcel.

Naložte s mäsom mediteriánsky

„Marinovanie mäsa patrí k akýmsi základným krokom grilovačiek. Uprednostňujem stredomorský – meditariánsky štýl. Olivový olej, soľ, korenie a pestrá skladba byliniek zabezpečia lahodnejšiu chuť. Povedzme rozmarín, tymian, cesnak a podobne. Všetko s mierou a chutne. Veľmi chutné sú aj paprikové marinády. Základ je, ako ste si isto domysleli – paprika. Okrem toho ju viete nakombinovať s kečupom, horčicou, a teda hotovými produktami, ktoré si vyberiete z ponuky Grill & Fun a máte vystarané. Najlepšie, ak si pripravíte a naložíte svoje kulinárske dielo večer pred dňom D,“ vysvetľuje šéfkuchár. So soľou treba narábať opatrne, aby ste to neprehnali. „Ja osobne si myslím, že mäso je chutnejšie, ak sa nasolí už cestou do marinády. Niektorí upredňostňujú solenie až vo finále. Podľa mňa sa určite lepšie prepoja chute v predstihu.“

Nielen chuť, ale aj krásne vône prilákajú vášho suseda

Ako dosiahnete príjemnú vôňu a chuť, ktorá vás osloví? Marcel odporúča napríklad citrusové plody. Pokiaľ sú citrusy chemicky ošetrené, sparte ich horúcou vodou a následne použite ich kôru.

Ako zistiť, že mäso je už hotové?

Úplne jednoducho. Dotykom prsta. „Ugrilované mäso by malo byť pružné, naopak, ak je surové, je úplne mäkké a dotyk vášho ukazováka by v ňom zanechal jamku. Niekto to rieši teplomerom, no grilovačky by mali byť uvoľnené a mali by ste si vystačiť so základnou výbavou ako kliešte, vidlička a kvalitný ostrý nôž,“ dodal Ihnačák. Dôležité je podotknúť, že bezprostredne po ugrilovaní mäsa ho treba 2-3 minútky nechať chvíľku odpočinúť a zakryť alobalom. Prečo? Podarí sa vám tak uchovať mu šťavnatosť. Ak by ste ho dali hneď na tanier a zarezali doň, vytečie vám šťava a to predsa nechcete.

Raja na grile Ihnačáka

Marcel je skúsený šéfkuchár a pri grile je kamarát s rôznorodým jedlom. Medzi jeho obľúbené ale patria ryby. „Najlepšie, ak je vybraný druh ryby trošku väčší a naje sa z nej celá rodina. Pri grilovaní by sme mali dbať najmä o čerstvosť. Dvoj až trojdňová už nie je taká chutná a sú s ňou patálie. Koža je premočená a prilepuje sa na rošt. Marinovať ryby nie je správna voľba. V jednoduchosti je krása, a preto sa spoľahnite na klasiku citrusy, soľ, korenie, olej, prípadne staré známe bylinky. Na grile som mal už naozaj všeličo. Napríklad aj raju. Postup a podstata však zostáva rovnaká bez ohľadu na druh.“ 

 

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