It wouldn’t be summer without a barbecue party. It doesn’t matter if it’s in a small circle or a large group – grilling is now available (almost) everywhere. Sebastian Mayer, owner and chef of the restaurant “Dein Schützenhaus” in Neckarweihingen, created the recipes for our readers.
Ludwigsburg. Red sausage and pork neck are classics on the grill. But the trend is toward expanding grilling options. Regardless, the grilling theme has flourished in recent years. Many terraces have professional grills. Sebastian Mayer, owner and head chef of the restaurant “Dein Schützenhaus” in Neckarweihingen, is always impressed by the professional knowledge he can offer his guests about all things grilling. It doesn’t matter if it’s a simple grill from the hardware store or an ambitious professional device: all grill fans should be able to score points with its recipe ideas. “It’s becoming more and more important to have vegetarian and vegan grilling specialties on offer,” Mayer says. As an alternative to grilled cheese, he came up with a vegan bean patty that could rival a beef burger in taste and texture. “I was a little surprised at how good it tasted,” he says with a smile.
Meyer comes up with a delicious grilled bread with a simple sourdough that resembles a stick of bread, and a few fresh herbs as a side dish. Its salmon and prawn burger can also be served on the terrace of a classic Sylt beach bar. But Mayer promises. “It’s not difficult at all to appoint.” And what about a fruity pollo fino stew? “Chicken feet are juicy and flavorful,” says Mayer, who hails from Italy. Instead of a side salad, cook a variety of summer vegetables on a grill plate and warm them up with anchovies. With these dishes, there is definitely something for the guests of the next barbecue party.
Vegan Burger Patties Recipe
2 tablespoons oil, reserved (for frying)
1 onion finely chopped
3 tablespoons of ground flax + 3 tablespoons of hot water
2 chopped garlic cloves
1 pack of sunflower seeds (76 g)
120 ml of hot vegetable stock for soaking the sunflower stuffing
50 g rolled oats or oat flour (obligatory gluten-free)
400 g canned beans or black beans (rinsed and drained)
1 spoon of tomato paste
1 tablespoon cumin powder
1 tablespoon paprika powder
½ teaspoon sea salt
½ teaspoon black pepper
3-4 tablespoons barbecue sauce (optional)
First, heat 1 tablespoon of oil in a frying pan or non-stick pan over medium heat and fry the onion until translucent, about 3 minutes. Then add the garlic and cook for another minute.
Meanwhile, pour 3 tablespoons of hot water over the flax seeds and set aside.
Put the sunflower stuffing in a bowl. Pour hot vegetable soup over it, stir and set aside.
Place the rolled oats in a food processor or blender and grind them into a flour. Next, add the beans, chopped sunflower seeds, flax seed mixture, roasted onions, garlic, tomato paste, cumin powder, paprika, salt and pepper and pulse a few times until you have a pliable dough (but don’t mash! Add more if it’s too dry) .Add 1-2 1 Tbsp BBQ sauce..Alternatively, mash the beans in a bowl with a fork and stir in the rest of the ingredients with a wooden spoon.) Taste and season as needed.
Shape the mixture into 4 burger patties (or smaller if desired) about 2 cm thick and place on a plate. Then grill it!
Salmon Shrimp Recipe
300 g of salmon fillet
200 g of prawns (ready to cook)
2 tablespoons Dijon mustard
2 egg whites
4 tablespoons lime juice
20 g parsley (finely chopped)
150 g of bread crumbs
For the patties, cut the salmon and shrimp into small pieces and mash them in a blender, not too small. Stir in the mustard, egg whites, lime juice, parsley and breadcrumbs and season with salt and pepper. Make 8 patties from the mixture. Grill the patties on both sides.
Pollo Fino Pineapple Skewers Recipe
2 pieces Pollo Fino
½ fresh pineapple
1 red onion
3 teaspoons yellow curry paste
1 teaspoon paprika powder
1 teaspoon cumin
2 tablespoons of soy sauce
1 teaspoon of honey
2 tablespoons of vegetable oil
juice of half a lemon
pepper and salt
Cut the pollo fino into not too small pieces, about 3×3 cm, season with salt and pepper, and place in an airtight container to marinate. Cut the pineapple into equal sized pieces and place in another bowl. You should also get some marinade, but not for long. Mix the marinade with curry paste, oil, soy sauce, lemon juice, paprika powder, cumin and honey. Add 80% of this to the chicken and mix well. Reserve the rest of the marinade. Seal the meat and refrigerate for at least an hour. Meanwhile, peel the onion. Quarter the outer layers and cut the inner layer in half so that the skewers are not too small. If you use wooden skewers, water them now. After an hour, turn on the grill and prepare for direct heat. Then take the Pollo Fino out of the fridge. Now you can add the rest of the marinade to the pineapple.
Assemble the skewers from three components. Make sure you thread the pollo fino evenly onto the skewers so nothing sticks out too far and burns. I fold the pieces of meat and then skewer them. My skewers fit four pieces of poultry and three pieces of pineapple. A little onion in between.
The grill should be hot by now. When you put it on, make sure the pineapple hits the griddle to caramelize and develop a toasty aroma and a nice grill pattern. Grill the skewers directly on each side for 4-5 minutes.
Quick bread recipe
1 cube (42 g each) fresh yeast
500 g of flour
1 pinch of sugar
1 pinch of salt
1 tablespoon soft butter
flour for hands
olive oil for brushing
Dissolve the yeast in 300 ml of warm water. Add flour, sugar, salt and butter to yeast water and knead into a smooth dough. Cover and leave in a warm place for 30 minutes. Make 8 balls of the same size from the yeast dough and shape them into flat loaves with lightly floured hands. Brush one side of the loaves with olive oil, then place them on the grill, greased side down.
Grill the buns for about 3 minutes, then brush and flip. Grill for another 3 minutes.
Warm Grilled Vegetables Recipe
1 bulb of fennel
300 grams of green asparagus
1 red pepper
1 yellow pepper
1 green onion
1 clove of garlic
3 marinated anchovy fillets
5 tablespoons of white wine vinegar
1 tablespoon fresh chopped rosemary needles
1 tablespoon fresh chopped thyme leaves
3 tablespoons small capers
pepper from the grinder
sweet paprika powder
6 tablespoons of olive oil
Clean and wash the vegetables. Thinly slice the eggplant lengthwise, and thinly slice the zucchini crosswise.
Cut the fennel in half lengthwise, remove the stem, and cut the fennel into thin strips. Peel the bottom third of the asparagus and cut off the ends. Cut the pepper in half lengthwise, remove the skin and remove the white parts.
Peel and finely chop the onion and garlic, or finely chop both. Chop the anchovies as well. Mix everything with vinegar, herbs, capers, salt, pepper and a little pepper powder. Then pour 4 tablespoons of oil. Toss the vegetables in the remaining oil and pour them into the grill plates at a distance of 15 cm from the fire. Grill the asparagus and fennel for 6-8 minutes, then add the peppers and grill for 5-6 minutes. Finally, put zucchini and eggplant on top and grill for another 3-4 minutes. In a bowl, mix the vegetables with the vinaigrette, let stand for a while and serve warm.